Weathersfield Food Shelf Policies
1. The mission of the Weathersfield Food Shelf
shall be carried out in accordance with these policies.
2. These policies may be amended as needed by a majority vote of the Weathersfield Food Shelf Board of Directors.
3. “Eligibility” shall be determined on the basis of USDA income guidelines.
4. Client incomes shall be self-declared and shall be kept as confidential information by the Secretary of the Food Shelf.
5. Food Shelf clients shall be treated with respect and dignity at all times by all staff members of the Food Shelf.
6. “Emergency situations” is taken to mean those instances where an otherwise ineligible resident is experiencing extraordinary circumstances causing temporary household food insecurity. Such cases shall require the approval of the Food Shelf Director/Program Manager.
7. The Food Shelf shall serve as a dependable source of staple food items.
8. It shall be the goal of the Food Shelf to always be stocked with the following staple food items:
a. Canned Vegetables
b. Canned Fruits
c. Non-sugar cereals
d. Rice
e. Pasta
f. Canned meats
g. Tuna
h. Canned beans
i. Peanut butter
j. Boxed milk
k. Fruit juice
l. Bottled water
9. Other items may be distributed as they become available. However, funds shall be dedicated to maintaining the inventory of staple food items (in #8 above), before they may be spent on any other items. It shall not be the policy of the Food Shelf to provide unhealthy foods.
10. Distribution of staple foods shall be controlled by the Food Shelf staff based on the number of people in the household and availability of food.
11. Food shall be distributed from the Food Shelf on the second and fourth Thursday of each month.
12. Food Shelf staff shall seek and obtain training appropriate to their chosen tasks.
13. The Food Shelf shall maintain membership in the Vermont Food Bank.
14. Food Shelf records shall be kept accurate and up to date and in accordance with USDA and Vermont Food Bank guidelines and/or requirements.
15. The business of the Food Shelf shall be conducted by the Food Shelf Board of Directors.
16. The Food Shelf Board of Directors shall consist of the following positions:
a. Program Manager
b. Financial Manager
c. Secretary/Record Keeper
d. Fundraising Manager
e. Grant Writer
1. The mission of the Weathersfield Food Shelf
shall be carried out in accordance with these policies.
2. These policies may be amended as needed by a majority vote of the Weathersfield Food Shelf Board of Directors.
3. “Eligibility” shall be determined on the basis of USDA income guidelines.
4. Client incomes shall be self-declared and shall be kept as confidential information by the Secretary of the Food Shelf.
5. Food Shelf clients shall be treated with respect and dignity at all times by all staff members of the Food Shelf.
6. “Emergency situations” is taken to mean those instances where an otherwise ineligible resident is experiencing extraordinary circumstances causing temporary household food insecurity. Such cases shall require the approval of the Food Shelf Director/Program Manager.
7. The Food Shelf shall serve as a dependable source of staple food items.
8. It shall be the goal of the Food Shelf to always be stocked with the following staple food items:
a. Canned Vegetables
b. Canned Fruits
c. Non-sugar cereals
d. Rice
e. Pasta
f. Canned meats
g. Tuna
h. Canned beans
i. Peanut butter
j. Boxed milk
k. Fruit juice
l. Bottled water
9. Other items may be distributed as they become available. However, funds shall be dedicated to maintaining the inventory of staple food items (in #8 above), before they may be spent on any other items. It shall not be the policy of the Food Shelf to provide unhealthy foods.
10. Distribution of staple foods shall be controlled by the Food Shelf staff based on the number of people in the household and availability of food.
11. Food shall be distributed from the Food Shelf on the second and fourth Thursday of each month.
12. Food Shelf staff shall seek and obtain training appropriate to their chosen tasks.
13. The Food Shelf shall maintain membership in the Vermont Food Bank.
14. Food Shelf records shall be kept accurate and up to date and in accordance with USDA and Vermont Food Bank guidelines and/or requirements.
15. The business of the Food Shelf shall be conducted by the Food Shelf Board of Directors.
16. The Food Shelf Board of Directors shall consist of the following positions:
a. Program Manager
b. Financial Manager
c. Secretary/Record Keeper
d. Fundraising Manager
e. Grant Writer
