Food Angel - Operating Team

Operating Team

Launched in August 2016, Food Station is a Vegetable Processing Centre aiming to streamline resources to treat rescued vegetables and dried food Its main functions include:

Food collecting: surplus vegetable and food are collected from over 200 food donors daily.
Vegetables treating: after initial sorting, all vegetables are washed, cut, packaged, then distributed to Shum Shui Po and Chai Wan kitchens and Harvest Mill according to weight, to be turned into free hot meal boxes for our beneficiaries.
We digitalize all our stock and make sure all the food items that come in and out are recorded in our computer systems.
Record keeping: the food stock categories and quantities are well recorded in the digitalized storage system.
Training: job opportunities and on-the-job training are available to the underprivileged at Food Station.

Launched in August 2016, Food Station is a Vegetable Processing Centre aiming to streamline resources to treat rescued vegetables and dried food Its main functions include:

Food collecting: surplus vegetable and food are collected from over 200 food donors daily.
Vegetables treating: after initial sorting, all vegetables are washed, cut, packaged, then distributed to Shum Shui Po and Chai Wan kitchens and Harvest Mill according to weight, to be turned into free hot meal boxes for our beneficiaries.
We digitalize all our stock and make sure all the food items that come in and out are recorded in our computer systems.
Record keeping: the food stock categories and quantities are well recorded in the digitalized storage system.
Training: job opportunities and on-the-job training are available to the underprivileged at Food Station.

Launched in January 2019, Harvest Mill is a Central Food Processing Centre adopting the ISO22000 food safety system, aiming to raise our efficiency and productivity, while increasing storage space to store rescued food items, in order to serve a larger number of people. Its main duties include:

Main dish preparation: dishes are prepared and transferred to Food Angel Sham Shui Po and Chai Wan kitchens to be portioned into hot meal boxes.
Cook-chill operation: meals/ soup are cooked and made into cook-chill meal boxes, and delivered to our charity partners and outreach teams through our logistics team
Cleaning: centralized washing of our recyclable meal boxes and cooking equipment

About the ‘Cook-chill Food Care Programme’

Advanced cook-chill technology is adopted in the Harvest Mill. In order to retain the quality of the food products, no preservatives are added to the food items, ensuring each meal is tasty and nutritious. Cook-chill meals can be consumed within 5 days in general (expiry date shall be printed on the meal box).
The purpose of the cook-chill meals is to allow higher flexibility in consumption time, as beneficiaries can reheat the meal boxes at home, thus benefitting more people in need. Currently, some of our charity partners are unable to distribute dinner to the service users, and there are no meal services provided over the weekend and public holidays. With the launch of cook-chill meals, the beneficiaries can enjoy the usual hot meal boxes, and takeaway cook-chill meals, to reheat for dinner or over the weekend and holiday.

About Food Safety Policies

Strict implementation of Food Safety Management System from rescued food to production of meals.
Identify food safety objectives, review and update them continuously to ensure stability and consistency.
Strictly abide by the guidelines and regulations of the Food Safety Management System.
Analyze hazards and determine key control points at least once a year, and implement control and monitoring measures immediately.
All food handlers must strictly follow the food safety policies and perform their responsibilities accordingly.

The Sham Shui Po Kitchen began its operation in December 2013, and the Chai Wan Kitchen was relocated and expanded in January 2015. The 2 Central Kitchens’ main duties include:

Production of meals and food packs, which are delivered to our charity partners in Hong Kong Island, Kowloon and New Territories.

The Sham Shui Po Kitchen began its operation in December 2013, and the Chai Wan Kitchen was relocated and expanded in January 2015. The 2 Central Kitchens’ main duties include:

Production of meals and food packs, which are delivered to our charity partners in Hong Kong Island, Kowloon and New Territories.

Food Angel considers food safety and product quality our highest priority. We strictly abide by the guidelines and regulations of ISO22000 Food Safety Management System. From food collection, storage, to meal production, environment and staff management, all food handlers must follow the food safety policies and perform their responsibilities accordingly to ensure food items are safe to consume.

Our logistics team travels between our food donors, charity partners, Food Station, Harvest Mill and the two Kitchens to collect surplus food and to distribute meal boxes and food packs. Our team includes over ten trucks equipped with chilled/ frozen amenities and nearly fifty light vans.