2025 Tiering Allocations

The updates and changes to 2025 Tiering are now live and everyone should have received notice of their tier. Thank you for your patience and your continued understanding as we re-evaluated the agency tiers to better serve all of you. We listened to your feedback and made some adjustments that you will notice when you begin ordering. We understand that these changes impact your agencies and your ordering and just want to reiterate that we are a supplemental resource for you and should not be your sole resource for food.

Tiers are based on various factors including efficiency, distribution and client accessibility, and the previous calendar year’s data, such as annual pounds sourced through the NHFB, county-level data from Feeding America, etc. The goal of utilizing these metrics is to allow food sourced through the NHFB to be distributed to Partner Agencies more equitably.

Tiers will be re-evaluated on an annual basis. New Partner Agencies are automatically a Tier 1 so NHFB may collect necessary data throughout the year for the next tiering evaluation. To be fair and consistent, we cannot accept data from before the Agency was activated with the NH Food Bank. All data will be collected through reporting and agency monitoring.

Warehouse Item Case Limit:

Tier 1: 2 cases

Tier 2: 3 cases

Tier 3: 4 cases

This will not include eggs, milk, salvage boxes, and the select purchase items and produce we have increased quantities on.

Agency Highlight: Networking

Several communities within NH are fortunate enough to have multiple non-profit food providers working together to feed the need in one area. For communities that do choose to have a network collaboration, the benefit is immense. In Salem, the four food pantries in the city meet once a month, either in-person or online to discuss events, topics and concerns that are going on around them. This meeting allows for a time to collaborate on ideas, brainstorm solutions, and discuss problems they are all facing. The pantries also plan to come together at city events such as at street fairs and other gatherings to bring awareness to their programs and offer services to those in attendance.

Phylis, the Coordinator with Food for the Hungry at Pleasant Street United Methodist Church, feels the benefits of a collaborative food network allow them to ensure that all those that need help are being served. “Salem is facing a crisis with many homeless living in their cars…we are all involved to help. We can discuss how the pantries can make ourselves available to those facing food insecurity and [how] to make each of our pantries known to them. Our focus is all the same, to give a helping hand to our neighbors.”

At the holidays, the group meets to discuss distribution of food, gift cards, children’s gifts and more. This allows sharing and ensuring each program has what they need. Shefali is the Coordinator at We Care Charity Food Pantry and says, “There is no competition; we seek advice and listen to one another. We have resolved many pantry issues together.”

Finding the time to meet once a month can be a lot of work, especially during certain times of the year, but Phylis feels it is worth it. “I think it's a great idea for towns that have more than one pantry (or service) to each work together for betterment of their clients - I know it is over used, but it really does take a village.”

A Message from your Agency Relations Team

We have recently had an influx of agencies missing communications from the New Hampshire Food Bank. Please remember to update any contact changes with your coordinator. For Agencies with multiple leadership roles we suggest a shared email address. A shared email provides access for all leadership at your facility to read any important correspondence.

Handbook Highlight

Click on the boxes below for recommended products to keep your temperature controlled foods safe.

Insulated Blankets

Insulated Tarps

Vehicle Food Safety

Food Safety is essential during the transportation of food. Partner Agencies are responsible for the safe handling and transportation of all products from receipt to drop off at their approved location. To eliminate contamination risks, vehicles transporting food must be clean and free from dirt, trash, and debris.

Products being transported in any type of open vehicle must be tarped and securely strapped to prevent contamination from weather and road hazards. Drivers must store food away from any personal items (such as drinks, medication, their own groceries, food, etc.). Chemicals including auto care products and household cleaning products (glass cleaner, upholstery cleaner, disinfecting wipes) must be stored away from food items. Pets are not allowed in the vehicle while transporting food.

If the Partner Agency receives refrigerated or frozen product from the NHFB or a Fresh Rescue location, cooling blankets, coolers, or other methods of keeping product within the required “temperature safe zone” are required.

Upcoming Classes

As of June 1st, all Meal Sites must have ServSafe Manager or equivalent. If we do not have proof of completion, you will be placed on hold.

Please send proof of completion to your coordinator.

New Shopper Orientation

Please contact your NHFB Coordinator directly for options.

Food Safety Training

SAFE Food Handling For Food Pantries:

Tuesday, June 3rd from 4pm - 6pm

Wednesday, September 10th from 10am - Noon

Monday, November 3rd from 10am - Noon

SAFE Food Handling For Soup Kitchens & Prepared Meals:

Tuesday, August 26th from 10am – Noon

Thursday, October 23rd from 2pm – 4 pm

All sessions are 2 hr. trainings via Zoom.

If you need to acquire food safety training (non-meal sites) but are unable to attend a live zoom session, a similar training can be done online at workhub.com/features/training/food-safety or Alison.com/course/food-safety-and-hygiene. Both courses are free.Alison.com charges to print a certificate. To avoid this cost, send your Agency Coordinator a screenshot of the certificate or a screenshot of your “Learner Record” with the date of completion found in your Account Settings.

All agencies are required to have at least one person at their facility that holds a Food Safety certificate at all times. Agencies that serve meals are required to have at least one person that has the

All certifications are good for 3-5 years depending on the exam.