1+Breakfast+guide

Guidelines for Free Sunday Breakfasts at First Christian Church

Each participant is asked to provide a name and contact information to the FCC administrator, Patty Weller, for insurance purposes. Please use the Sunday Breakfast Volunteer Form.

All Volunteers need to be trained in food handling, confidentiality, civil rights, handling of complaints, target populations, dealing with disruptions, people with limited English skills, and families with children (This is the agenda of orientation). We are required to have at least one person present who has an Oregon Food Handlers Card with a copy on file with Food for Lane County. It is advisable to have more than one certified volunteer present so clean, safe practices are followed by all. To acquire a certificate recognized by the state of Oregon, go to [|__http://www.orfoodhandlers.com__] The cost is $10 (payable by credit card) and should be a state-recognized organization.

Some of the food is provided by Food for Lane County. Most of the food is purchased with money pooled by the congregations represented by the volunteers. The First Christian Church bookkeeper will now accept donations with “4th Sunday Breakfast” in the note section of checks and reimburse shoppers.

Conservation and waste reduction are a part of First Christian Church’s stewardship of Earth’s resources. We do not use styrofoam and strongly discourage use of paper products.

Recycling and Compost Egg shells and other compostables (coffee, fruit, and vegetables) are placed in separate white 5-gallon compost buckets.
 * Banana boxes, metal crates, and plastic crates from Food for Lane County must be returned to the warehouse as soon as possible.**


 * **recyclables** || **where they go in the kitchen** ||
 * **clean** egg cartons, 1 gal and 1/2 gal milk bottles and cartons, plastic nesting tubs, aluminum, plastic beverage containers || recycling barrel and bins under the table by the refrigerator ||
 * screw-on plastic lids || in the coffee can on the counter next to the phone ||
 * clean plastic bags || pale green, collapsible, cylindrical laundry-style basket ||
 * cardboard cartons EXCEPT BANANA BOXES || collect in the hall near the men’s room and take out to the recycling dumpster ||
 * egg cartons or any other containers soiled with food || trash ||
 * plastic film (such as plastic wrapping cases of beverages) || pale green, collapsible, cylindrical laundry-style basket ||

Volunteer meals are also counted. We encourage volunteers to fill a plate and sit down to eat with with guests as time allows.

Kitchen rules: -No eating in the kitchen -No personal belongings on surfaces that have been sanitized for food preparation. Purses can be placed in the closet where the aprons are stored. One may hang coats on hooks in the hall. Valuables should stay with you. -We use only the refrigerator and freezer in the Breakfast Pantry and not those in the kitchen.

The following is a list of roles required for Sunday Breakfast (see numbered pages for tasks 3-11 and 14):

1) Phyllis Weare, co-ordinator for the breakfasts, places food order with Food for Lane County.
 * 1) Breakfast leader requests volunteers to sign up to arrive at a specified time for specific duties at least a week in advance.
 * 2) Shoppers pick up food at Food for Lane County and purchase food at Cash & Carry Friday before breakfast.
 * 3) Group of volunteers prepare the kitchen and dining room on Saturday morning.
 * 4) Sunday morning. Leader arrives 6:30 and turns on ovens, hot water booster, and starts coffee.
 * 5) Parking lot monitors/greeters are stationed outside at 7:15am.
 * 6) Cooks arrive at 6:45am.
 * 7) Servers arrive at 7:15am.
 * 8) Dishwashers arrive at 7:45am.
 * 9) Bus people also arrive at 7:45am.
 * 10) Everyone who can stay, helps clean up. We should be done by about 10am.
 * 11) About 9am, optional prayer time.
 * 12) Compost removal
 * 13) Box return to Food for Lane County
 * 14) Laundry (napkins, towels, aprons, oven mitts) done and returned to First Christian Church by Tuesday.