Food Donation Guidelines

Food Shift recovers perishable and nonperishable food items from wholesalers, retail and grocery stores, farms, restaurants and food services. We redistribute the surplus food to partner agencies that nourish communities that are food insecure. We are committed to maintaining the highest level of food safety and follow the guidelines set forth by the California Department of Public Health.

As such, we only accept perishable and prepared food items that have been handled and stored at safe temperatures and chilled prior to donation. For food safety reasons we cannot accept cooked food/meals (food that has been heated/reheated), food that has previously been served to the public (hot bar items, food from a serving/buffet line, etc.) and prepared food that is not in individually sealed packaging. If you have prepared food to donate, we encourage you to reach out to our partner, CityTeam. We can only take donated prepared foods from licensed or regulated food service providers (restaurants, grocers, bakeries, etc). All donations are tax deductible.

Food Shift will accept food past its expiration date. Except for infant formula, dates are not required by Federal law and are not an indicator of when food is spoiled or inedible. Manufacturers provide dating to help consumers and retailers decide when food is of best quality. To learn more about food labeling and how we can all reduce food waste, click here.

The Good Samaritan Act

In 1996 President Clinton passed The Federal Bill Emerson Good Samaritan Food Donation Act to encourage companies and organizations to donate healthy food that would otherwise go to waste. This law:

  • Protects businesses from liability when they donate to a non-profit organization
  • Protects businesses from civil and criminal liability should the product donated in good faith later cause harm to the recipient
  • Standardizes donor liability exposure: no need to investigate liability laws in each state
  • Sets a floor of “gross negligence” or intentional misconduct for persons who donate grocery products. According to this law, gross negligence is defined as “voluntary and conscious conduct by a person with knowledge (at the time of conduct) that the conduct is likely to be harmful to the health or well-being of another person.”

Click here for more information on The Federal Bill Emerson Good Samaritan Food Donation Act and how it encourages and protects food donation or to learn how you and your business can donate excess food.

Donations We CAN Accept

PACKAGED PERISHABLE FOODS

Storage: Chilled temperature is 40°F or less; frozen is 0°F or less

Packaging: Securely sealed; items packaged separately

Reasons for refusal:

  • Packaging has been damaged, punctured or the seal has been broken 
  • Food has not been held at the proper temperature
BAKED GOODS

Storage: Cool, dry

Packaging: Packed in bags, boxes or bins

Reasons for refusal:

  • Stale/hard bread
  • Mold
Fresh Fruit
FRESH PRODUCE

Storage: Temperature is cool, dry (varies based on product)

Packaging:  Packed in bags, boxes or bins

Reasons for refusal:

  • Product shows significant decay or odor
  • Product shows signs of mishandling
FROZEN FOODS

Includes dairy, meat, vegetables and bread

Storage: Temperature is 0°F or less

Packaging: Foods must be in their intact, original packaging

Reasons for refusal:

  • Packaging has been damaged so as to expose the food 
  • Product shows signs of previous thaw, such as water stains and/or ice crystals
Dry Goods/Shelf Stable Items

Storage: Temperature is cool, dry

Packaging: Foods must be in their intact, original packaging

Reasons for refusal:

  • Packaging has been damaged or the seal has been broken 
  • Product shows signs of leakage or bulging

Food Shift is able to accept food and food products with past expiration dates, “best by,” and “use by” dates as long as all other requirements above are met.

Donations We CANNOT Accept

  • Cooked food/meals (food that has been heated/reheated)
  • Food that has previously been served to the public (hot bar items, food from a serving/buffet line, etc.)
  • Alcohol or foods prepared with alcohol
  • Foods not prepared in a commercial, regulated, or licensed kitchen
  • Foods that are open, have a broken seal, or show signs of tampering
  • Foods that have been held at improper temperatures