Box with a sign that reads "donation" next to different foods

Responsible food donation

Take advantage of food surpluses

If your company wants to donate food, you must know what food you can donate and respect the conditions of handling, conservation and transport. Likewise, if you belong to an entity that receives these donations, you must plan the reception well, following the guidelines that we indicate.

Download the Guide to Good Hygiene Practices for the use of food surpluses

Ensure food donation is done safely.

Download the Guide

What food can be donated?

can be donated foods that we can guarantee safe consumption:

Foods that, due to their nature, processing, storage temperature and type of packaging, are considered more stable or unalterable. For example: pastries, potatoes, rice, pasta and nuts.
Properly packaged food. For example: oils, milk, yogurts and preserves
Foods that have undergone heat treatments, drying, etc. during its processing, which guarantee a greater durability of the product. For example: cured meats and cheeses.
Whole fruits and vegetables, in good condition.

Not recommended, due to the risk involved, the donation of:

Prepared meals that have been exposed to the public (buffet).
Prepared meals for raw consumption. For example; sushi
Products made with fresh eggs and non-pasteurized creams.
Unpasteurized fresh cheeses.
Fresh fish and seafood.

If it is not possible to maintain the recommended temperatures, it is not safe to donate:

Non-packaged meat and derivatives, as well as offal.
Prepared unpackaged meals.
Hot prepared meals.

Food Donation FAQs

What specific food regulations must be met to donate food?

There is no specific regulation that regulates acts of food donation per se, but it is necessary that the distribution of these complies with the general requirements in terms of food safety and hygiene. All this, complying with the provisions of Regulation 178/2002, which establishes the general principles and requirements of food legislation and Regulation 852/2004, relating to the hygiene of food products.

The fact donating food for free does not exempt the company from respecting the conditions of handling and conservation that applies to the rest of the food it sells. Also, the company must maintain traceability of donated food, that is, knowing its origin and destination.

You can also consult the Commission Communication: EU guidelines on food donation.

Is it necessary to plan the donation?

It is advisable for the company that wants to donate food to contact the receiving entities in advance, to agree on the frequency and conditions of transport or collection of food,

For example, to decide the type of food to be delivered, it is necessary to know what means of transport are available, if they are refrigerated and, if not, to assess whether the duration of the trip to the receiving center entails a risk of increasing the temperatures. Donating food that requires cold storage should be ruled out if the receiving entity lacks refrigeration or freezing chambers.

Learn more about how temperature affects food safety.

Must food that is donated meet certain conditions?

Yes. The food to be donated must meet the following conditions:

That the the origin is known and comes from authorized companies or establishments.
That the container is complete and not damaged.
They are correctly identified and tagged.
that the fexpiration date is not exceeded.
That they have been preserved throughout their useful life at the temperature indicated by the manufacturer in the label.
If they are not packaged and are refrigerated or frozen products, they will be kept at temperatures established by current regulations.

Food storage temperatures
Food	Temperature
Frozen food	≤ -18ºC
Chilled meat of beef, sheep, goats, pork	≤7ºC
Poultry, rabbit, offal and cold prepared meals	≤4ºC
Refrigerated prepared meals lasting less than 24 hours	≤8ºC
Refrigerated prepared meals with a shelf life of more than 24 hours	≤4ºC
chilled fish	Ice melting temperature (0 -1ºC)
Other refrigerated products	What the manufacturer says

Can I donate expired food?

We should not confuse the "expiration date" with the "best before" date:

Once the "expiration date», the food is not safe to eat, so cannot be donated or consumed.
La best before date» appears on the label as “consume preferably before/before the end of” and indicates the moment until which the food retains the expected quality. The food it remains safe for the consumer after that date, provided that the conservation instructions are respected and its packaging is not damaged. However, it may start to lose its characteristic flavor and texture.
Still, food with a best before date should not be donated or accepted if:
- They require conservation by refrigeration.
- They have not been stored under the conditions recommended by the manufacturer or packer.
- The containers are damaged (broken, damp, etc.).
- It is observed that there is leakage of liquids, the cans present rust, bulging, among others.

Find out more about the differences between the expiration date and the preferred consumption date.

If my company decides to donate food, should I modify the self-control system?

Given that food companies are obliged to apply self-control systems, including this donor activity in it would not necessarily entail a modification of the document, provided that:

cite for reference: Guide to Good Hygiene Practices for the Use of Food Surpluses; Y
Document food deliveries.

Strategy "More food, less waste" of the Ministry of Agriculture, Fisheries and Food

Hazard Analysis Approaches to Selected Small Retail Stores and Food Donations: Second Scientific Opinion (EFSA, 2018. Unofficial translation).

How does temperature affect food safety?

Temperature influences the survival and multiplication of germs that cause food poisoning.

Take advantage of leftover food

If you have leftover food, follow these tips to make use of leftovers without the risk of food poisoning

Mandatory food labeling

Labeling is the key to knowing the food, its origin, its mode of conservation, the ingredients that make it up or the nutrients that they contribute to the diet.

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Food safety

Waste of food

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