Good morning.
First of all that you all for your decisions.
Thank you to the volunteers who have chosen to stay at home and dealt with the bags.
It’s so important that we stay in step with the Governor’s messages and make sure you’re aware of how it applies to us here at the SPFC.

Nothing has changed for us.
We are considered essential.
We are and will be open to “Feed Neighbors In Need”

(See the Link at the bottom of this email.)

There are some important things to be aware of.  Please read through this next section.

*** If you’re sick, have travelled outside Maine and have not quarantined, have any symptoms, please do us all a favor and remain at home.

MASKS
We are asking you to wear one, if you have one.
Masks do not make you invincible.
DO NOT TOUCH YOUR FACE EVEN WITH A MASK ON.
N95 masks are only fully effective if properly fit, by someone certified to do so.
A mask, if used reasonably, is better than no mask.

GLOVES
There is a false sense of security with gloves.
They, like hands, can carry COVID 19.
Hands need to be washed (2 rounds of Happy Birthday).
Dry hands with paper towels (discard afterwards)
Put gloves on.
Gloves should be changed between tasks.  (This means hand washing protocol again).
Gloves need to be removed in a specific manner (we’ll show you how)
Wash hands AGAIN before you leave.

SOCIAL DISTANCING
Please ‘police’ yourselves.
t’s important for you to be 6’ from each other when working together on a particular task.
Step 1: If your fellow worker does not seem ‘concerned’ you move to make the 6’ distance.
Step 2: Politely caution your fellow worker if it happens again.
Step 3: If the behavior continues, please seek out Jim or Dwayne.  We will caution the volunteer.
Step 4: If it occurs again that Volunteer will be asked to leave.

This is a link to the Governor’s Mandate.

It would be good to read.

https://www.maine.gov/governor/mills/news/governor-mills-issues-stay-healthy-home-mandate-2020-03-31?fbclid=IwAR3Bb6dR1o8P8tFvyMAIyEmg0N_Ls4-0xtwaYngpzVZzlOCtGZ6mkDeiPlI

Please let us know if you have any questions.

Update – 12/11/2020

If you’re sick or feeling ill, please DO NOT come to the SPFC.

With the increased concern around COVID-19, we want to reassure the community that we are here to help our Neighbors in Need!
To provide food in a safe manner, effective immediately we will institute a ‘Drive-thru’ process, to minimize the chance for virus transmission.

Protocol For Thursday Food Distribution
as of 03/16/2020

No Recipients will be allowed in our Facility
– Recipients will be provided with an ‘Order Form’
– Fill out the ‘Order Form’
– Remain in your Vehicles
– Our Volunteers will do the shopping
– Our Volunteers will load your car

All CDC recommended practices will be utilized in the Food Cupboard.

As always, we look forward to serving our community!

Important Information Below

Current recommendations include:

• Wash your hands often with soap and water for at least 30 seconds. If soap and water are not available, use an alcohol-based hand sanitizer that contains at least 70% alcohol.
• Wash the backs of your hands, too!
• Avoid touching your face with unwashed hands.
• Avoid contact with people who are sick.
• Cover your mouth and nose with a tissue when you cough or sneeze, then throw the tissue in the trash and wash your hands.
• Clean and disinfect frequently used objects and surfaces such as doorknobs, light switches, and cell phones.
• Stay at home and away from others if you are feeling ill.
• Develop and clearly communicate a plan that includes guidance to staff, volunteers, and clients:
  • Protective measures for older adults or immuno-compromised populations.
  • Reduces fear, barriers, and stigma.
  • Continues access to food.

 

Additional measures:

• Create an alternate delivery system such as a drive through distribution where clients pull up in their cars and volunteers deliver a prepackaged bag to their car.
• Prepackage bags and pass out food at the door.
• Pre-bag produce so people are not touching produce in self-select models.
• Request that clients wear gloves, or require them to wash their hands / use sanitizer before selecting their food products.
• Tell sick clients to stay home and ask a friend or neighbor to pick up their groceries.
• Extend hours or open an additional day so clients are spread out and there isn’t congestion in the space or in the line.
• Limit the number of people in a food pantry space.
• If program has an appointment system-admit, fewer people for each appointment. Add additional appointment times. Consider using texting vs. having people wait in line for food at agencies. Have them wait in their cars and you text when it is their turn to come in.
• Encourage cleaning of counters, handles on carts (if using grocery carts), door knobs / handles, pens, computers stations, etc.
• Temporarily postpone any food demos or cooking classes and refrain from offering food samples.
• Request a waiver from your contractor to alter your client intake process. Such as allowing food staff and volunteers to fill out any forms or paperwork on behalf of their clients. Clients must be able to view and verbally verify the information documented is correct. Staff and volunteers cannot sign on behalf of a client. Before choosing to implement any changes, you should ensure the changes won’t create compliance issues with other streams of funding your food book / pantry might receive.

More extensive measures that may be needed in the future:

USDA and other food banks / pantries have developed procedures if the risk of infection to the general population continues to increase. These are not required or being formally recommended at this time:

• Social Distancing – Stay at least six feet away from each other, especially if someone may be sick.
• Removing or limiting access to chairs, papers, bathrooms, and other things regularly in client wait areas or available to clients.
• Isolation and Quarantine of sick persons – consider if your organization can provide service to individuals in isolation or quarantine such as dropping off meals or supplies.
• FNS has procedures in place if we experience a Situation of Distress or if the President declares a state of Emergency.

 

Supply Chain Considerations:

• Prepare and plan for operations with a reduced workforce.
• Identify essential positions and people required to sustain necessary functions and operations. Cross-train or develop ways to function in absence of these positions.
• Plan for downsizing services but also anticipate scenarios which may require a surge in your services. For example, pre-packing food boxes for use in your subcontractors’ distribution, or using mobile food banks to do distributions in areas whose food pantries are not able to open due to insufficient staffing or volunteers.