The Department of Health recognizes that food security is an issue in New Brunswick and believes that it is important to support initiatives that can assist in ensuring New Brunswickers have sufficient safe and nutritious food to eat.
Food banks are not-for-profit organizations that accept donated food and operate with the exclusive intent of feeding the hungry. They receive, hold, package, repackage and/or distribute food that is to be prepared and/or consumed off of the premises, but do not prepare, process or serve food.
Community kitchens are also not-for-profit but, unlike food banks, they prepare food for consumption on the premises and may also have mobile operations to deliver meals to homes. They do not distribute food that is to be prepared off of the premises.
Food donations may be made by members of the general public or by provincially licensed or federally registered facilities. The general public may make occasional food donations they have prepared in their home kitchen to a not-for-profit organization only. However, while the general public may make food donations, the Department of Health recommends that high-risk foods and ready-to-eat/prepared food donations be obtained from facilities that are provincially licensed or federally registered.
Those making food donations or involved in handling food at a food bank should have knowledge of safe food handling and preparation practices. Below are some food safety tips and best practices which food banks and those making food donations can follow in ensuring donated food is safe and remains safe until distribution.
More information on food safety for both donors and facilities and how to make safe food donations may be found in the fact sheets below.