Food Package Design 

Packaging a Healthful Food Bag 
Food banks, shelters, pantries, and soup kitchens provide bags of emergency food to help those who might otherwise go hungry. Depending on your facility and resources, your program may supply enough food for a day, several days, a week, or more. For some, emergency food supplies a short-term need resulting from a crisis. For others, emergency food provides needed calories and nutrients on a longer-term basis. Proper nutrition plays a key role in the health and well being of all people. Without adequate nutrition, infants and children may not develop properly physically or mentally. Poor nutrition can negatively impact both the short and long term health of all people. Use the following information to help you provide the most nutritious food bags possible for your customers. 

To pack a nutritionally balanced food bag, try to include some items from each of the major food groups. To help you do this, first review what you usually give out. Try arranging your food storage using the Food Guide Pyramid. If you also distribute nonfood items, such as personal hygiene products, paper, soap, and diapers, set up a separate area for these, and be sure to keep cleaners and other chemicals away from food and diapers. Once your food is divided into groups, look to see what is missing. 

To make sure you receive a balance of items, ask for the items you need. Include a wish list of what you want in notices that describe your food drive and on the collection barrel. When you visit the food bank or review food bank inventory, take a list of the foods you especially need. When you do need to purchase foods, make sure you choose the most nutritious possibilities. 

To help customize the food you provide for a specific individual or family, try to get some basic questions before selecting the food package:
1. How many people will the food bag feed? 
2. How many adults or children are in the household? 
3. How long is the food supposed to last? 
4. What kitchen facilities does the family have? 
5. Are there any special dietary needs? 
6. What choices are available for the family to make? 
7. What food does the family already have? 
8. What other needs might be addressed by referral? 
Whenever possible, provide choices. That way your customers will be able to select the foods that best meet their families needs and preferences. Selecting their own food may provide your customers with a sense of control, which may be lacking in other areas of their lives. 

Repacking Food Safely 
Equipment Needed to Repack Food Safely 

  • plastic gloves
  • clean sanitized containers with tightly fitting lids
  • self-locking plastic bags
  • funnel for repacking liquid products
  • copy of original label to be attached to product
  • bleach for sanitizing counters or work surface
  • hand washing facilities for staff and volunteers
  • dishwasher to sanitize reused containers
  • hats, hairnets, or hair ties for long hair
  • off the floor shelving to store assembled and labeled food

    • Items That May Be Repacked 
    GRAINS- flour, rice, oatmeal, cereal (hot or cold) 
    VEGETABLES- cabbage, carrots, celery, hot peppers, 
       lettuce, mushrooms, onions, pickles, potatoes 
    FRUITS- apples, bananas, berries, kiwi, peaches, pineapple 
    DAIRY- powdered milk, bulk cheese 
    MEAT- dried beans, frozen meats, frozen poultry 
    OTHER- dressings, oil, sugar, vinegar 

    Sanitation Guidelines 
    1. Identify foods to repackage. 

    Try arranging your food storage using the Food Guide Pyramid. It may be easier to identify what needs to be repackaged. 
    2. Assemble needed equipment. 
    In addition to the food you will be repacking, you will need a bleach solution (see recipe under step three) and labels. 
    3. Clean work area and sanitize with bleach solution. 
    Clean area with warm soapy water, and rinse with clear water. Spray the surface with a sanitizing solution of 2 to 3 teaspoons household bleach per 1 quart warm water. (Store the solution for up to one week in a cool, dark location.) Wipe the solution over the surface area using a clean towel and let it air dry. 
    4. Assess the health status of the worker. 
    Does the worker have a cold or virus, or a condition with respiratory symptoms? Does the worker have open sores or cuts on hands or face? If these conditions exist, the worker may not safely repack food. The worker must also be wearing clean clothes and practice proper hygiene. 
    5. Perform personal sanitation procedures. 
    Restrain and/or cover hair, wash hands with soap and warm water, and apply gloves. Clean hands should not touch anything except the area related to repacking the food. Avoid touching any part of the body once repacking has begun. If food is dropped on the floor, have another individual who is not packing pick up, leave it until clean up, or pick up the item and repeat all previous sanitation steps. 
    6. Take special consideration for protein foods. 
    Wash all equipment, sinks, knives, and utensils with soap and warm water and sanitize (with bleach solution above) before preparation begins. Do not allow food to remain out of the refrigerator or freezer for more than 1 hour. Wash with soap and water and resanitize work area and equipment after task is completed. Do not thaw frozen meat at room temperature; use the refrigerator or thaw by running cold water over the meat in a sanitized sink. When cutting frozen products, consider requesting help from a professional meat processor. Be aware of the safety of your volunteers. 
    "Packing a Healthful Food Bag" was adapted from Purdue University Cooperative Extension Service, 1997. "Repacking Food Safely" and "Sanitation Guidelines" were adapted from Waste Not Want Not, April 1995, Kent County, Michigan. 

    Copyright © 1999 Michigan State University Extension.  For information about Hunger Resources and Programming, contact <wrublec@msue.msu.edu>. 

    Michigan State University is an affirmative action/equal opportunity employer. Michigan State University Extension educational programs and materials are available to all without regard to race, color, national origin, sex, disability or age. This information is for educational purposes only. Reference to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. 3/99