The purpose of this food safety program is to assist volunteers and staff of food banks in their effort to provide safe food to food bank participants. This program is designed to enhance the efforts of food bank personnel in preventing food borne illnesses that can result in the distribution of unsafe food from food banks.

This program was uniquely designed based on the special interests and situations encountered by food bank personnel. Vicki Willis, a Registered Sanitarian and Environmental Health Specialist with the Missoula City-County Health Department designed and wrote this excellent program after extensive assessment of a variety of food banks across Montana.

The funding for the program was provided by Montana State Extension Service under a Food Safety and Quality grant from the U.S. Department of Agriculture, coordinated by Dr. Lynn Paul, Food and Nutrition Specialist at Montana State University Extension Service.

We welcome your interest in food safety, providing safe and quality food for people in need of food and hope this program will assist you in your efforts!

Sincerely,
Lynn C. Paul, EdD, RD
Food & Nutrition Specialist
Montana State University Extension