Donation Guide
Learn best practices for donating to a micropantry or community fridge and use the item look-up feature to learn more about specific food items.
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Overview
Most micro-pantries and community fridges welcome donations from community members. Many types of foods can be donated, including certain items found in your pantry and refrigerator, produce grown in your garden, and foods purchased at the store. However, it is important to follow safe food handling practices to ensure micro-pantries and community fridges offer safe food for all. The guidelines below are intended to be used by donors to determine which foods to donate and how donated foods should be labeled, transported, and stored.
It is important to note that the following food safety guidance is just that – guidance. When in doubt, consider whether you would feed the food item to members of your own family. Sometimes, composting the food is the safest option. Your local micro-pantry or community fridge may also provide their own donation guidelines to ensure food safety at their sites. Please follow any site-specific policies when donating.
Quick Guidance
Store-bought foods
Store-bought foods should be unopened, maintained at proper temperatures, and donated in their original packaging.
Whole/raw produce
Whole/raw produce from the store or grown in your garden can be donated. Ready-to-eat produce (such as salad mixes or cut fruit trays) purchased from the store can be donated if unopened, maintained at proper temperatures, and donated in their original packaging.
Homemade baked goods
Homemade baked goods that do not need refrigeration (such as cookies, cakes, pies, and breads) are welcome, but should be individually packaged and labeled.
Item Look-Up
Search for an item to see whether it’s generally suitable for donation.
Click a category card below to see examples, considerations, and storage requirements.
Yes - Donate!
Check with Site
Avoid - High Risk
Food Safety Essentials
Temperature Control
Donated foods that require temperature control must remain at 41˚F or below. When refrigerated transport is available, foods should be kept below 41˚F during transport to the venue. If refrigerated transport is not available, the food items should be labeled “Process Immediately” and must not be out of temperature controls for more than two (2) hours.
Protection from Contamination
Food must be protected from potential contamination. Enhanced sanitary practices, food-grade containers, and protocols ensuring that transport vehicles are clean. Canned goods must be from a commercial source (with intact label) and in good condition. Punctured, bulging, swollen, or seriously damaged cans/packaging should not be donated.
Verify your donation
Use the item look-up tool above to make sure that the food you want to donate is acceptable. Your local micro-pantry or community fridge may also provide their own donation guidelines to ensure food safety at their sites. Please follow any site-specific policies when donating.
FAQ
Resources
Official guidelines and reference documents used in this guide (opens in a new tab).
- Washington Department of Health — Charity Food Donations
State guidance on safe food donation practices and compliance.
- USDA FSIS — Food Product Dating
Federal guidance on best-by, sell-by, and use-by dates.
- Bill Emerson Good Samaritan Food Donation Act
Federal law text on liability protections for food donations.
- Free Fridge / Community Fridge Q&A
Common questions and answers about community fridge operations.
- Donor Guidelines for Freedge
Donor-facing guidelines for safe items and handling.
- Freedge Manual
Operational guidance for running and maintaining a freedge.
- NCR FSMA — Free Fridge / LFSC Updated Guidance
Updated safety guidance for free fridges and LFSC sites.
- WA DOH Publication 333-241
State handout on safe food handling and donation practices.
- WA DOH Publication 333-248
State handout on safe food storage and temperature guidance.
- WA DOH Publication 333-257
State handout on labeling, allergens, and donation safety tips.