rotating schedule. It would be a service learning activity required in the program. The club would make the delivery schedule in classes and electronically.

Our idealistic student is very diligent and prepares a written proposal, which she submits to the head of the Foods and Nutrition Department. This individual is impressed with the proposal and arranges a meeting with the student to congratulate her on her increasing awareness of the connection between dietetics and hunger$-$but also to raise the following questions with the student:

What are the food safety issues associated with distribution of prepared and nonperishable food items?

Do the food pantries and soup kitchens have an existing written policy on accepting food?

Does the Department of Health have a policy on accepting prepared food?

Does the government have a policy or guidelines on recycling food? Which government agency addresses this issue? Is it a federal or a state body?

Is there a written policy in the departmental foods laboratory manual on this issue? If not, are you prepared to write one?

Where will funds come from to double recipes? Are there ways that the dietetics club could fund the increase in ingredient purchases?

The student is overwhelmed that a "simple" idea could generate so many questions. She needs to begin the process of answering the questions in preparation for a follow$-$up meeting with the entire faculty.

Explain how commodity$-$based food distribution $-$ of both raw and prepared food$-$can violate food safety parameters.

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