Health & Safety
Clients are asked to be available to receive their meals. If they must be away when delivery is made, but still want their meals, they need to leave a cooler with a lid at the door. The cooler must have ice or ice packs so the driver has a safe place to put the meals.
The meal packages are dated. The hot meal is intended to be eaten as soon as it arrives, or refrigerated and reheated later for consumption. Cold items should be immediately refrigerated. Perishable foods should not be saved longer than one or two days. Milk should be consumed by the date on the top of the carton. If there is any doubt as to the safety of the food, it should be thrown out. Meals on Wheels is not responsible for spoiled food.
We are concerned for our clients’ well-being. If one has not notified us in advance that they will not be at home, or have not left out a cooler, we will make every effort to determine that they are safe.
Meals are generally not delivered when Fayette County Schools are closed for bad weather. Our decisions are made on road conditions, not cold temperatures.
You can find information regarding school closures on the FCPS website or social media, local network TV channels and radio stations.
If a client wishes to cancel for a day, a temporary period, or permanently, they should call the central office at (859) 276-5391 at least 24 hours before the cancelled meal(s). Cancellations should not be given to the drivers. Clients will be charged any time a meal is delivered to their home. When ready to resume receiving meals, clients should call the office to let us know what date to re-start delivering meals.
Clients may choose to pay by either supplying their drivers with their checks made out to Meals on Wheels or mail them to the church that prepares the meals. They can pay weekly or monthly. If the check is written by someone other than the client, the client’s name should be on the check so payment can be credited to the right account. We cannot give refunds if one cancels before the first week is complete.
Emergency Food Supply
Sudden illness, bad weather and unexpected transportation problems can potentially restrict a client’s ability to shop for food. If one lives alone, there may not be anyone available to help with shopping during these times. Clients should keep an emergency food shelf stocked with non-perishable items. This will prevent them from having to go hungry.
It is a good idea to have a supply of food and something to drink for at least three days. Here is a suggested list for clients to buy and store in case we cannot deliver the meals.
- Breakfast cereal – instant oatmeal
- Low-fat granola or breakfast bars
- Canned or instant soup mix
- Small cans salmon, chicken, tuna, ham
- Dried fruit: raisins, apricots, prunes, etc.
- Single serving applesauce, pudding, jello
- Saltine crackers
- Peanut butter, small jar jelly
- Small cans vegetables and fruits
- Small box cookies
- TV dinners (freezer)
- Loaf bread (freezer)
- Bottled water
- Single service canned fruit juice
- Instant coffee, tea, cocoa mix
- Instant breakfast drink
- Bottled or canned sodas
- Evaporated skim milk
- Box non-fat dry powder milk
Diabetics need to have sugar-free items on hand. Any special diet needs should be considered when stocking emergency shelves.