[lookalike74]

Most food banks in the U.S. use tolerances that go months beyond the dates on packaged and canned foods and also take into account the integrity of the cans/packages. Fresh prepared foods like bakery items are repackaged for quick redistribution. Fruits/veggies (which are a very small portion of what food banks get) are distributed according to their condition but otherwise spoil the same there as anywhere else. And larger foodbank systems distribute things to the agencies - where people who need food actually go - using these guidelines and sometimes have the same food storage methods as grocery distribution centers might. Liability is a concern, but more in the sense of distributing healthy, useful food vs lawsuits.