Purpose: Given the lack of data regarding food pantry operating procedures, this study set out to capture and analyze how the pantries address food safety risks.
Methods: To complete a mixed-methods analysis, on-site interviews and observations were carried out in 105 urban, rural, and suburban food pantries in 12 North Carolina counties. Food pantry practices were evaluated against a modified version of the 2009 U.S. FDA model Food Establishment Inspection Report, alongside additional data on operating procedures, volunteer management, and managerial ability to respond to a recall.
Results: Data analysis reveals gaps in food safety knowledge and practice. Less than 40% (n = 32) of pantries had protocols in place for ill volunteers and just 25% reported written standard operating procedures. Through paired t-tests, significant differences in risk management activities between the food bank partners (n = 87) and independent pantries (n = 18) were revealed. Food safety training was required at 81% of the food bank partners received compared to just 35% of the independent pantries (P < 0.01). While 71% of pantries stationed in metropolitan areas reported knowledge of recalls, only 53% of those in non-metro areas do so (P < 0.10).
Significance: This research reveals how pantry managers currently take steps to mitigate the risk of foodborne illness. The policy implications of the findings suggest the creation of food safety guidance specific to food pantries and, potentially, regulatory change that would require food handling training.