Food Safety, Reduction, & Donation

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Donating Food as an Edible Food Generator

Donating food is a very common and important activity in the communities and cities of Kern County. If you are concerned about food donation or just need to educate yourself on key protections in law, learn all about the federal Bill Emerson Good Samaritan Food Donation Act and the California Good Samaritan Food Donation Act from FoodForward.org. You can also learn more from the Safe Surplus Food Donation Toolkit guidance document from the Public Health Alliance of Southern California.

Only donate quality foods that are still good to eat, and that you would give a neighbor or close friend. Unusual shapes or sizes are okay, but no rotten, expired, or half-eaten foods. Foods that are past the "best by" date may be okay, but it is your sole obligation to ensure the food is still safe to eat before donating by following all applicable food safety handling practices and regulations. Questions regarding food quality and food safety regulations can be directed to the Kern County Public Health Department at (661) 321-3000 or publichealth@kerncounty.com.

Food that can be donated:

Whole produce such as apples, lemons, carrots, oranges, broccoli, etc.
Cut or prepared produce and foods such as celery sticks, cubed watermelon, cheese slices, salads, and sandwiches that are still in their original and unopened packaging
Milk, juice, tea, and other nutritional beverages that are still in their original and unopened packaging
Hot foods that have not yet been served, such as a full tray of pasta that was extra from a catering event or buffet
Day-old bread without any mold
Non-perishable foods that are shelf-stable and do not require refrigeration such as peanut butter, dry beans, pasta, grains, cans, crackers, sugar, and cereals that are still in their original and unopened packaging

Foods and types of foods that should not be donated:

Leftovers, such as a half-eaten tray of noodles or sandwich
Rotting produce, fruits, or vegetables
Foods with opened or damaged packaging
Alcoholic beverages or opened drinks

When donating food, please make sure to follow food safety handling guidelines and practices, including but not limited to:

Wash your hands with soap and water
Keep cold foods below 41 F and hot foods above 135 F
Minimize hand to food contact
Don't handle food for others if you are ill
Don't smoke, eat, or drink while handling food for others
Keep food covered to minimize contamination from insects
Sanitize surfaces and utensils
Wear hair restraints

Tips for Reducing Food Waste

Paper bag of fruit peels

Keep track of how much food you throw out. Adjust your grocery list and shopping habits to make sure you only buy the amounts you really need.

Before you shop, shop your fridge first! Plan your meals around foods you have and buy only what you need to make them. Making a grocery list before you shop can save a family of four $1,600 a year!

Reorganize your fridge to keep produce and other perishables up front so they are used before they go bad.

Having a party? Plan how much you need to keep your guests full and happy while minimizing excess with the Guest-imator.

Going out to eat? Order smaller portions or plan a meal using up any leftovers. Don’t forget to bring your reusable container to take home leftovers!

Understand manufacturer dates. “Best by” and “Use by” dates vary.

Share your food! Share extras with neighbors or donate foods you don’t plan to eat. If your backyard fruit trees produce more than you can use, there are local groups we can donate items to or you can share with neighbors and coworkers.

Food scraps are the unavoidable waste products from food preparation. To keep them out of landfills, deposit in your green container or learn how to compost at home.

For more tips and trick, please visit

EPA – Preventing Wasted Food at Home
NRDC – Reducing Food Waste: Eight Tips for Home Cooks
FDA – Tips to Reduce Food Waste
Stop Food Waste – 25 Ways to Reduce Food Waste
Green Education Foundation – Tips to Reduce Food Waste

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