Meal F.A.Q

  • Home cooked meals are preferable and should consist of a main dish, side dish (or casserole) and dessert along with the additional items requested. There is no longer a need for pre-packaged food. Carry out items are fine also.

  • Meal teams should consist of no more than 4 persons 12 years of age or older unless other arrangements are made with Bridget Heater -Shelter Manager (410-493-8892) or Otis Trawally - Director of Operations (443-226-0027.)

  • Prepare food for 16 clients (including 1 vegetarian) and 4 staff. You will be notified of other clients with dietary restrictions if necessary.

  • Hot Foods: If at all possible, bring your food in crock pots or ceramic/glass containers that can be reheated in the microwave. If metal pans are used, they may be reheated on the warming trays. Hot food should be served at a temperature of 165 degrees. The food temperature must be taken and recorded by a trained staff member.

  • Cold Foods must be served at a temperature of 41 degrees or lower. There is a cooling mat in the freezer for your use.

  • Any changes or additions to the calendar must be made by Darleen.

  • Each team must adhere to the food serving safety guidelines by washing hands or using hand sanitizer and wearing gloves (provided) when serving food.

  • Masks are highly encouraged for all regardless of vaccination. Unvaccinated servers are asked to wear a mask. Masks will be provided if you come without one.

  • In case of inclement weather contact Bridget Heater -Shelter Manager (410-493-8892) or Darleen as soon as you feel unsafe delivering food so that other arrangements can be made.