Food Pantry Programs

Food Pantries are community-based, nonprofit food assistance programs most often found at churches, synagogues, mosques, and social service agencies. They provide a limited amount of food to individuals and families facing either food emergencies or ongoing food needs.

Food Pantries must:

• Be a designated 501©(3) and be able to provide an official copy of your determination letter with your application.
• Provide proof of operating a food pantry or an on-premiseS feeding program at least 6 months prior to the date of application. 
• Be open and willing to serve individuals regardless of their race, color, ethnicity, national origin, ancestry, creed, religion, sexual orientation, physical appearance, disability status, age, pregnancy, or any other group membership not mentioned above.
• Be open a minimum of one time a month and operate at least 5 hours a month.
• Post signs that indicate both the presence of the food program and the days and hours of distribution and must be open during the days and hours reported.
• Be willing and able to provide food to those in need without requiring the recipient to pay, pray or work in order to eat or gain admission to the food distribution setting.
• Post a sign that states there is no fee or donation recommended or required to obtain food assistance.
• Provide proof of pest control plan, either a current contract with a licensed professional exterminator or an extermination logbook and products used. This must be available for review when our team conducts the yearly site visits.
• Adhere to all Food Bank policies as delineated in the agency handbook.

Soup Kitchens

• Provide a copy of DHR license, if applicable.
• Provide a copy of County Health Department Report, if applicable.
• Provide any Safe Food Handler’s certificate recognized by county.
• Provide proof of operating a food pantry or an on-premise feeding program at least 6 months prior to the date on the application.
• Have mealtimes that occur at least once a week.
• Be willing and able to provide food to those in need without requiring the recipient to pay, pray, or work in order to eat or gain admission to the food distribution setting.
• Have a stove with a hood (vent) to ensure proper air ventilation.
• Have an industrial dishwasher or a three-step dishwashing sink.
• Have a hand-washing sink separate from dishwashing sink.
• Have one dial stem thermometer to measure the temperatures of a refrigerator, frozen and re-heated hot foods.
• Adhere to all Food Bank policies as delineated in the Partnership Contract.

There must be an established need in your community for a new food program. We reserve the right to review the concentration of agencies in your community. If a food program already exists in your neighborhood, then it may be more beneficial to collaborate with them. Upon request, we will provide a list of other agencies in your area that you may contact to discuss community-specific needs. These agencies may also offer opportunities for you to learn about food program activities in your community via network meetings.