![]() ![]() and Second Harvest Food Bank of Central Florida. ![]() Second Harvest Food Bank of Central Florida may also be known as or be related to Second Harvest Food Bank of Central Florida, Inc. The data presented on this page does not represent the view of Second Harvest Food Bank of Central Florida and its employees or that of Zippia. None of the information on this page has been provided or approved by Second Harvest Food Bank of Central Florida. While we have made attempts to ensure that the information displayed are correct, Zippia is not responsible for any errors or omissions or for the results obtained from the use of this information. Sources of data may include, but are not limited to, the BLS, company filings, estimates based on those filings, H1B filings, and other public and private datasets. The data on this page is also based on data sources collected from public and open data sources on the Internet and other locations, as well as proprietary data we licensed from other companies. ![]() The employee data is based on information from people who have self-reported their past or current employments at Second Harvest Food Bank of Central Florida. Zippia gives an in-depth look into the details of Second Harvest Food Bank of Central Florida, including salaries, political affiliations, employee data, and more, in order to inform job seekers about Second Harvest Food Bank of Central Florida. The Organization’s Mission To create hope and nourish lives through a powerful hunger relief network, while multiplying the generosity of a caring community. Second Harvest Food Bank of Central Florida is a small non profits organization based in Orlando, FL with only 175 employees and an annual revenue of $130.0M. Want to compare Second Harvest Food Bank of Central Florida to some other great places to work in Orlando, FL? We suggest taking a look at Zippia's list of Best Companies to Work For in Orlando, FL. Founded in 1982, Second Harvest Food Bank of Central Florida is an established organization that loves to hire graduates from University of Central Florida, with 30.0% of its employees having attended University of Central Florida. If you would like more information on safe food handling practices, please visit year, with the help of numerous donors, volunteers and a caring, committed community, the food bank distributed nearly 64 million pounds of grocery products - the equivalent of more than 53 million meals - to partner programs such as food pantries. The Food Keeper contains valuable storage advice to help you maintain the freshness and quality of foods. If you’re going to freeze or refrigerate meat you’ve received before distributing, it’s important to be aware of recommended storage times.The safest precaution you can take is to frequently monitor temperatures during distribution. Meat should not be left out of refrigerated or freezer storage for more than 1 hour to prevent temperatures from entering the Temperature Danger Zone.Note that the most dangerous range in the Temperature Danger Zone is 125-70☏. This temperature range that allows harmful bacteria to grow most rapidly. Below is the link to our Partner Agency Training Modules for existing partners within our network. The Temperature Danger Zone is between 41-135☏. Cold food should be kept at 41☏ or lower.They offer greater durability than a freezer and are available in multiple sizes, allowing you to choose which works best for your operation. Insulated boxes are another safe option to transport frozen meat.These are ideal for transporting full pallets of frozen meat. They provide extra structure with access on all sides. Like a freezer blanket, pallet covers are water-resistant and insulated.Freezer blankets are available for purchase at Second Harvest. A freezer blanket is a water-resistant, insulated shell that is used to cover frozen food during transportation. A freezer blanket is essential if you aren’t using a freezer truck or cooler to transport frozen meats.It is important to follow the transportation and distribution precautions below to ensure your clients receive food that is safe to eat. Meat, poultry and egg products are particularly vulnerable to rapid bacterial growth due to their moisture and pH levels, and high protein content. Working with frozen meat can be challenging during hot summer months. Written by Rachel Stankiewitch, Carson Newman University Food and Nutrition Intern ![]()
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