Volunteer Sign-Up

WAIVER & AGREEMENT:

I do hereby, for myself, my heirs, executors, and administrators waive and discharge the Food Bank of Northeast Louisiana and all its officers, agents, and employees from and against any and all claims, demands, actions or cause of action arising from any injuries or damages I may suffer or sustain by my participation in any activity for which I participate in for the Food Bank of Northeast Louisiana. Furthermore, in full recognition and appreciation of the potential dangers and hazards inherent in such an activity, I do hereby agree to assume all the risks and responsibilities surrounding my participation in this activity or any activities undertaken in addition thereto.

PHOTO RELEASE:

I understand that it is my responsibility to inform Food Bank staff if I do not give consent for the use of my photo or that of my child.

SAFETY GUIDELINES:

The Food Bank of Northeast Louisiana follows Best Practices to promote food and personnel safety. The following guidelines protect your safety and ensure a safe food supply chain at the Food Bank.

Food Safety

• In order to prevent contamination of food products, no persons with cold symptoms, flu, boils, sores, infected wounds or any other infections or communicable diseases are permitted to contact food.
• Volunteers must wash hands before beginning shift, and after eating, drinking, using the restroom, and otherwise soiling hands.
• No food or drink is permitted in the warehouse areas of the facility, including gum and candy. Any spill or improperly disposed of food or drink product can contaminate inventory food products and be attractants for insect pests and rodents. Bottled water is approved and available.
• No one is allowed to consume or remove from the premises any donated or purchased food or other non­food products.
• Report any glass breakage to a staff member immediately. Staff members are trained in the proper procedure to clean up glass breakage in order to prevent contamination of inventory food products.
• The FDA has identified the top eight allergens as wheat, milk, eggs, fish, seafood, peanuts, tree nuts and soy. Spills of any products containing these allergens need to be reported immediately to a staff member. Staff members are trained in the proper procedure to clean up food allergens to prevent contamination of inventory food products.

Personnel Safety

• Volunteers must check­in at the front desk on arrival.
• Volunteers are assigned to specific work areas in the warehouse. For personnel safety and accountability, volunteers must remain in their assigned work area until their shift ends or they are reassigned to another project. Volunteers should not walk throughout the warehouse without being escorted by Food Bank staff members.
• Open­toed and open­heeled shoes are not permitted in the warehouse in order to protect your safety from powered equipment and the movement of products on pallets.
• Be aware of forklifts and pallet jacks. Pay attention when pallets are being moved.

Stay safe!