Department of Agriculture, Trade and Consumer Protection

DATCP strongly encourages individuals who are interested in providing food to those in need of assistance to collaborate with an existing food bank, church, or charitable food organization that already has established food safety systems in place.

If a charitable organization wishes to conduct food collection, storage, or distribution, it is important to follow safe food handling and storage practices to protect those in need of assistance.

Food Safety Considerations

1. Temperature Control

Maintain foods at safe temperatures to prevent the growth of harmful bacteria.

• Ensure that cold held foods are kept at 41°F or below and that hot foods are kept at 135°F or above.
• Frozen foods need to remain frozen and free of temperature abuse
• Reminders for Checking Food Temperatures Fact Sheet
• Time-Temperature Control for Safety Foods (TCS) Fact Sheet

2. Allergen Awareness

Be aware of the nine major food allergens: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame.

• Clearly label all packaged foods that contain allergens.
• Food Allergy Requirements For Retailers Fact Sheet

3. Safe Sources

Only accept food from approved sources.

• Inspect all donated items for intact packaging, proper labeling, and expiration dates.
• Reject foods that show signs of spoilage, contamination, or damage.
• What Do Food Product Dates Actually Mean?

4. Hand Washing

Hand hygiene is critical to prevent contamination.

• Wash hands thoroughly with warm water and soap for 15 - 20 seconds before handling food; after using the restroom; and after touching raw foods, garbage, or personal items.
• Handwashing Basics Fact Sheet

5. Bare Hand Contact

Avoid direct contact with ready-to-eat foods.

• Use gloves, tongs, deli tissue, or utensils when serving or packaging ready-to-eat food.
• Change gloves and wash hands between tasks or whenever they become soiled or torn.
• No Bare Hand Contact with Ready-to-Eat Foods Fact Sheet

Contact Information

For additional guidance, resources, or to discuss potential licensing requirements, contact:

Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP)
Division of Food and Recreational Safety

• Phone: (608) 224-4923
• Email: DATCPDFSLicensing@wi.gov
• Website: https://datcp.wi.gov​
  

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