Plan the shopping (inventory is usually posted by Thursday or Friday)

Do the shopping (lead shopper at Food Bank must complete warehouse procedure and safety training)

Deliver food to the food pantry

Log the freezer temperatures

Verify all shopping invoices with deliveries

Put frozen food away neatly, rotating stock

Check the produce for spoilage, before displaying it

Put the dry goods on the shelves with freshness rotation

Track the value of all TEFAP foods spoiled or stolen

Collect and enter the client records in the computer database

Clean and sanitize all table and freezer surfaces before handing out food

Deliver food to shut-in clients

Carry food to car, when client is unable to do so safely

Maintain database of all foods passing through

Maintain, design, and post appropriate signs for the pantry area

Fully clean the pantry weekly

Proofread and correct all database entries after each day