Meal F.A.Q

Home cooked meals are preferable and should consist of a main dish, side dish (or casserole) and dessert along with the additional items requested. There is no longer a need for pre-packaged food. Carry out items are fine also.

Meal teams should consist of no more than 4 persons 12 years of age or older unless other arrangements are made with Bridget Heater -Shelter Manager (410-493-8892) or Otis Trawally - Director of Operations (443-226-0027.)

Prepare food for 16 clients (including 1 vegetarian) and 4 staff. You will be notified of other clients with dietary restrictions if necessary.

Let Darleen know ASAP what you will be serving. You can check the website calendar https://www.churchesforsoh.org/calendar/meals-calendar to see what has been served recently to help with your menu planning.

Hot Foods: If at all possible, bring your food in crock pots or ceramic/glass containers that can be reheated in the microwave. If metal pans are used, they may be reheated on the warming trays. Hot food should be served at a temperature of 165 degrees. The food temperature must be taken and recorded by a trained staff member.

Cold Foods must be served at a temperature of 41 degrees or lower. There is a cooling mat in the freezer for your use.

Any changes or additions to the calendar must be made by Darleen.

Please check the meal calendar on the website to confirm your serving dates https://www.churchesforsoh.org/calendar/meals-calendar .

Each team must adhere to the food serving safety guidelines by washing hands or using hand sanitizer and wearing gloves (provided) when serving food.

Masks are highly encouraged for all regardless of vaccination. Unvaccinated servers are asked to wear a mask. Masks will be provided if you come without one.

In case of inclement weather contact Bridget Heater -Shelter Manager (410-493-8892) or Darleen as soon as you feel unsafe delivering food so that other arrangements can be made.