Re-packaging Bulk Foods Re-packaging is considered a complex food preparation operation because it involves breaking quality control seals, physically handling the product (instead of just handling the package) and labeling information for product safety.

Location: The facilities for any food preparation operation should be near a source of hot water (for hand washing and cleaning/sanitizing) and should be separate from other food bank activities. If physical separation (a separate room) is not possible, the activities should be separated by time.

Cleaning: Before beginning a repackaging operation, all counter tops should be sanitized with 100 ppm chlorine (approximately 1TBs of bleach per gallon of water). Equipment, utensils and containers should be washed, rinsed, sanitized with 50 ppm chlorine (1 tsp of bleach per gallon of water) and air dried. These areas should be cleaned again immediately after use.

New Containers
The easiest solution for re-packaging is to use zip lock baggies. Paper bags offer minimal protection and are not recommended.

Never re-use baggies, aluminum foil, plastic wrap or freezer wrap since they cannot be easily cleaned, are not durable, and are often absorbent. (All of these qualities make it easy for the materials to collect bacteria.)

Sanitized, re-used containers
Containers for re-packaged foods should be easily cleanable, non-absorbent, durable and smooth.

Examples of containers which may be re-used are glass jars and heavy plastic tubs (butter containers or restaurant grade containers such as those used for sour cream).

Containers should be carefully examined for chips or cracks. Jar lids should be clean and free of rust. All defective containers should be discarded.

Containers which have been used to store chemicals should not be used to store food. All containers must be washed and sanitized as explained in booklet 2 of SafeAid.

Gloves should be used whenever a worker is touching a food that will not be washed or cooked again before consumption. Utensils may also be used to avoid direct hand-to-food contact.

Use caution in re-packaging any food that will be served to an "at-risk" population. Examples include powdered milk or formula used to serve infants or the elderly.

Use care in re-packaging any food that was packaged under pressure, heat or vacuum sealed. Violation of this type of package decreases the shelf life and may require special measures such as refrigeration. (Note: most canned and bottled goods fall under this category.)

Use packaging which is appropriate for the food you are working with. Never pour hot liquids into ordinary glass jars since they are not tempered to withstand sudden heat changes and may break.

Food should never be re-frozen once thawed or kept out of temperature for more than 2 hours. This includes time spent in transportation, thawing, preparation and distribution.

Dispose of unsafe food appropriately and quickly. Surplus food may be given to pig farmers or local composting groups. Bleach or ivory soap should be used to denature food in dumpsters so that it is not re-used.

• The common or usual name of the product
• The net weight
• A list of ingredients
• Applicable dates (such as the original "sell by" date, the date the food was re-packaged or the expiration date).

You could also include serving instructions on the label. For some foods, a recipe or serving instructions has been shown to dramatically increase the rate of use.