Become A Member Agency

Second Harvest Food Bank of the Mahoning Valley provides food and support to hunger relief organizations that feed hungry people in Columbiana, Mahoning and Trumbull Counties. Each member agency is a partner in the mission to alleviate hunger in our community, and we appreciate your interest in becoming a member agency of the Food Bank. Outlined below are basic requirements and guidelines that all member agencies must follow. We look forward to working with you! 

There are several types of programs that can be considered for membership to the Food Bank:

  • Food pantries that distribute free bags of groceries containing at minimum, a three day supply of food at least once a month.
  • Community meals that serve a free meal at least once a month.
  • Homeless or domestic violence shelters.
  • Other charitable non-profit organizations that directly provide food through their service delivery efforts, (after-school programs, rehabilitation programs, senior programs, etc.)

Your organization must be designated a 501(c)3 tax exempt organization by the federal government. The organization must be incorporated for the purpose of serving the ill, needy or infants or be a church.

  • Your organization must be located in an area of need. The Second Harvest Food Bank reserves the right to review the concentration of existing programs in your neighborhood and may make a recommendation to partner with an existing program.
  • Your program must be in operation and open to the public for a minimum of 3-months prior to applying for membership.
  • In accordance with federal law and the U.S. Department of Agriculture policy, agencies must not discriminate on the basis of race, creed, color, national origin, gender, sexual orientation, religious affiliation or lack thereof, age, disability or any other characteristic that is protected by law.
  • Your organization cannot require any fees for meals or pantry bags of food. All products must be distributed at no charge to recipients, with no suggested or implied donation amount or volunteer requirement. Participation or attendance in a religious service or ministry in order to receive food or a meal is not permitted.
  • Your agency must be financially viable with provisions in place for on going financial support of the program.
  • You must have a computer/laptop/tablet with a web browser and internet connection at client check in location.

Storage Requirements

Programs must have adequate dry storage, freezer and refrigeration space at the site of the distribution to ensure food is properly stored until it is prepared or distributed.

  • All food products must be stored according to safe food handling procedures. Dry products must be 6” off the floor and 18” from the ceiling; pallets and shelving may be used. This also includes walk-in coolers and freezers. Non-food items must be stored separately from food.
  • Program personnel must maintain appliances at proper temperatures and have thermometers in each storage area. Temperature logs must be kept for the refrigerator, freezer and dry storage area to ensure proper storage. All appliances must be located at the distribution site.
  • Program personnel must be capable of loading and transporting product from the Food Bank warehouse in a manner that ensures safe handling and maintain safe temperatures for food. The member agency must have adequate help to pick up product at the Food Bank.

PDF FILE GENERAL FOOD STORAGE GUIDELINES

Other Considerations

  • Agencies cannot operate any part of the food program out of a private home. All food must be stored, prepared and distributed at a site approved by Second Harvest Food Bank.
  • Pantries and hot meal programs must offer at least a once-a-month grocery distribution or a free community meal. The program must publicize its presence and the days and hours of operation in the community. Second Harvest Food Bank can suggest appropriate outreach methods if needed.
  • Member agencies distributing USDA/TEFAP and/or OFP (Ohio Food Program) products must distribute according to state and federal program guidelines.
  • Each program must maintain a filing system for Food Bank paperwork to be kept for 5 years and made available upon request. Regular service statistics must be submitted monthly, summarizing how many people were served during the previous month.
  • Fees paid to the Food Bank must be drawn from the 501(c)3 organization’s checking account.
  • Key program personnel/volunteers must attend a Safe Food Handling workshop. 

Application

  • Organizations must submit a completed membership application and provide proof of their 501(c)3 status with the application.
  • If the application is approved, a physical site inspection will be conducted before membership is granted.
  • Once membership is granted, program representatives must attend a Food Bank orientation for new agencies.

PDF AGENCY APPLICATION

Contact

If you have further questions about membership guidelines or the membership application process, please contact Kim Brock at 330-792-5522, ext. 107, or by email at kpeters@shfbmv.org