Meal Program Information
Meal Program Navigation
IMPORTANT UPDATES AND INFORMATION regarding Meal Program
Important update for meal providers:
Provider and Serving shifts will be closed 48 hours in advance. Please make sure you sign up at least two days ahead of when you would like to provide or serve a meal!
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Weekly Meal Plans
Please remember to email your menu so we can include it on the Weekly Meal Plan, which is posted in the dining room for shelter guests.
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Provide a Meal
Please provide 50 servings.
ALLERGIES
The Big Nine:
While there are no shortages of food preferences with our guests, we do adhere to a less stringent list when it comes to actual allergies in the shelter. Our guests advocate for their own safety and wellbeing when it comes to what foods they are eating, but it is our responsibility to tell folks what is in the meals we offer. We follow the “Big 9 Allergen” guidelines as recommended by the US Food and Drug Administration when it comes to cooking and labeling these ingredients. The “Big 9” ingredients are as follows:
Milk: Found in dairy, cheese, butter, and hidden in many processed foods.
Eggs: Found in whole eggs, baked goods, and various sauces.
Peanuts: A legume that can cause severe, life-threatening reactions.
Tree Nuts: Includes almonds, walnuts, pecans, and cashews.
Fish: Finned species like salmon, tuna, and cod.
Crustacean Shellfish: Includes shrimp, crab, and lobster.
Wheat: A gluten source found in breads, pasta, and cereals.
Soybeans: Used in tofu, soy sauce, and many processed snacks.
Sesame: Added as the ninth major allergen by the US Food and Drug Administration.
These 9 ingredients are responsible for about 90% of all serious food allergic reactions. While nearly impossible to avoid all 9 at all times, we can avoid allergic reactions simply by labeling our food appropriately! When bringing in a meal, please label with the date, reheating instructions, and if any of the “Big 9” ingredients are in the meal.
Thank you for your dedication to providing delicious and safe meals to our guests!
Help nourish our guests by donating a healthy, balanced meal. This opportunity is open to individuals or small groups. Families are welcome. If you plan to volunteer on-site at the shelter, please limit your group to 6 volunteers due to the size of our kitchen.
Cooking in our Kitchen
You are welcome to cook a meal in our commercial kitchen at the shelter, cook a meal in your home, or order a meal from a restaurant to be delivered to the shelter. If you are dropping off a meal, we are happy to finish the meal on site.
Plan a complete menu with a main dish, side dish(es), salad(s), accompanying condiment(s), beverages, and dessert as your budget allows. A unified meal rather than small amounts of many things expedites the meal service.
Purchase all ingredients and prepare the meal. Meal costs vary depending on menu and shopping location) on planned meals.
Dropping off a meal
Deliver the meal components no later than 11:00 am for lunch or 6:00 pm for dinner on the date you are scheduled.
Use large disposable rectangle aluminum pans.
Write the following on the outside of the meal containers:
Scheduled date for your meal
Lunch or Dinner
Name of the food item
Directions for reheating, cooking, or serving (tip: print the recipe you use, and tape it to the top of the container)
Any ingredient(s) from the dietary restrictions list that you included in the food item
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Shelter Meal Schedule
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Serve a Meal
Serving a meal and joining our guests to eat is where many volunteers get their start and requires no financial contribution. We are looking for friendly, caring volunteers to assist with meal service at The Delores Project. As a meal server, you play a key role in raising the level of hospitality that we provide our guests each day. We ask meal servers to:
Prepare the planned meal or finish preparing the donated meal.
Clean and set-up the dining room for meal service.
Serve the meal to guests.
Put away leftovers and clean up following meal service.
Follow the guidelines, policies, and procedures for volunteering at The Delores Project, including provided food safety rules and guidelines.
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Food Safety
Please follow all food safety guidelines mandated by the Department of Public Health & Environment as you prepare and serve food to prevent food-borne illnesses within our community.
2026 Volunteer Food Safety Agreement
All Meal Program Volunteers must read, acknowledge and sign the following.
The Delores Project Meal Program is designed to help nourish our guests with a healthy, balanced meal meeting the standards of the Department of Health. As a participant in our Meal Program, volunteers must follow this code of conduct and safety while working in our Meal Program.
I agree to become familiar with where supplies are, how to use appliances, and ask for support from staff when questions arise
I agree to practice hospitality at all times when engaging with guests, staff, and other volunteers.
I agree to acknowledge the kitchen is a shared space, and while preparing and serving food, I will be mindful of the space around me
I will let others know I am carrying something hot, need to move behind or close to them while carrying food, or need to access an item or storage space near them.
I will make a plan to divide up tasks among others sharing the space.
I will always ask for help if I need assistance, whether it’s with an appliance, finding a specific item, or carrying a large tray of food
I agree to maintain good personal hygiene while working in the kitchen and only show up if I am healthy and feeling well
I agree to wash my hands frequently and surfaces often, and especially every time I transition from a dirty task to a clean task.
I acknowledge that germs can make people sick and survive in many places, including: Hands, Countertops, Dishes & Utensils, Cutting Boards, Fruits & Vegetables.
I agree to always wear gloves at all times and change gloves when transitioning from a dirty task to a clean task.
I agree to let staff know when essential items like gloves or hand soap are needed to restock.
I agree to utilize allergy stickers to point out listed allergens to guests while serving. While serving a meal I did not prepare I will familiarize myself with the menu to be able to answer guest questions.
Some guests express strong opinions about food restrictions. The reality is that we have a population that is constantly in flux, and with the potential for day-to-day changes, it has become untenable to restrict everything that guests have allergies or intolerances to.
Please use the provided allergy stickers to point out listed allergens to guests while serving. If you are serving but did not prepare the food, please familiarize yourself with the menu to be able to answer guest questions.
We have now posted a list of the most common ingredients known to trigger allergies (posted on a pink sheet by the hot food beds) along with some bright orange labels for you to use, but it is now a matter of guests asking questions about ingredients and advocating for their health
I agree to use the hot soapy water & the food-safe sanitizer in the kitchen to wash dishes and countertops.
I acknowledge the importance of washing cutting boards, dishes, utensils, and countertops with hot, soapy water, especially after they’ve held raw meat, poultry, seafood, or eggs.
I agree to use the food-safe sanitizer available to spray and wipe surfaces.
I agree to avoid cross-contamination when bacteria or viruses are spread from a contaminated source (e.g., raw chicken, meats, fish, eggs, soiled utensils, etc.) to another source by the following methods:
No raw animal products in food prep sink
Use separate dishes/cutting boards.
Serve food on a clean plate (especially seconds!)
Let the dishes air dry.
Keep raw animal products separate from all other foods
I agree to control the temperature and times of all foods by keeping hot foods hot and cold foods cold. Perishable food can’t be left at room temperature for longer than 2 hours.
I agree to cook foods at a safe internal temperature by using the food thermometer to check & reference the temp chart hanging in the kitchen
I agree to assess, prioritize, and prepare meals accordingly.
I agree to count plates prior to serving and document the number of plates served.
I agree to place leftovers in plastic containers and/or saran wrap no aluminum foil)
I agree to label all leftovers with the date & item name
I agree to not place bread, tortillas, etc. in the pantry (only in the refrigerator).
I agree to only wash the dishes used to prepare the meal
I agree to chill leftovers appropriately (avoid the danger zone)
I agree to wipe all counters and prep tables prior to leaving the shift
I agree to wash any knives used and return them to the pantry immediately
I agree to make sure all appliances are turned off
I agree to run the garbage disposal after the dishes are completed and before leaving shift
I agree to drain and clean hot well drop-ins as necessary