Soup Kitchen Policies
New Mexico Environment Department (NMED) & food handling
Environment Department guidelines require that food prepared for a meal to be served to the public be handled in a manner which avoids the risk of illness from improper preparation and temperature maintenance. Comedor has always maintained certification with the NMED. Comedor has three people certified as Food Managers through ServSafe, and one person certified to teach Food Handlers courses. A certified Food Manager is always on site for meal preparation.
Food takeout
Per New Mexico Environment Department guidelines, takeouts are allowed at Comedor. Any agency or institution requesting Comedor's leftover food for their facility must sign a Memorandum of Understanding (MOU) agreeing to comply with NMED guidelines.
Food items in the food pantry bags distributed to the public are nonperishable and contain at least one item from each major food group. The exception is produce, as available.
Nutrition
Every effort is made to serve meals that meet the nutritional requirements for health as stated by the U.S. Department of Health and Human Services, including:
- A protein source in a soup and/or entrée
- Fresh vegetables
- Fresh fruit
- Fruit juice as a drink, when available and within budget
- Whole grain breads and/or bakery products, as available
Every effort is made to avoid high-sugar items, including but not limited to desserts and drinks.