There are several health and safety concerns related to food handling and storage you should bear in mind. Keep the length of time that you handle or store food as short as possible. Ifyou do not handle any animal products and if the length of time between food pickup and delivery is a matter of hours rather than days, there is almost no danger. Keep the food in a cool, dry place out of the sun, and wash your hands before handling it. Always wash vegetables before cooking them. If you are out in the field, this can be accomplished by having a 5-gallon bucket of water in which you dip and scrub them. And, obviously, anybody who has a cold or the flu should not prepare or serve food at any time. 

After events, there is sometimes food left over. Try donating this to a smaller neighborhood shelter or group home rather than trying to find ways to store and refrigerate it. In general, stored food is less nutritional and more susceptible to spoilage; it also requires additional energy to keep it refrigerated or frozen. Meanwhile, the food industry continues to produce more surplus every day. If you have no one to feed your prepared food to, divide it among the volunteers and take it home. 

SIMPLE RECIPES 45

Bread and Pastries, Raw Vegetables, Steamed Vegetables, Tomato Sauce, Rice and Beans, Fruit Salad

BREAKFAST, 48

Oatmeal, Granola, Scrambled Tofu, Homefries

LUNCH AND DINNER, 51

Tofu Sandwich Spread, Rice and Beans, Tomato Sauce with Vegetables,
Trident Sub, Hummus, Macaroni and Cheeseless, Cauliflower 
Curry, Brown Rice, Potato-Pea Curry, Tofu-Spinach Lasagna 

SALAD, 60 

Tossed Salad, Carrot-Raisin Salad, Coleslaw 

SALAD DRESSINGS 62 

Traditional Oil-and-Vinegar Salad Dressing, Tahini-Lemon Salad Dressing, Tofu Dill Dip 

SOUPS 64 

Miso Soup, Yellow-Pea Soup, Vegetable Soup, Potato Soup 

DESSERTS, 68 

Fruit Salad, Apple-Pear Crisp