diff --git a/app.js b/app.js index ae001f2..b45bc91 100644 --- a/app.js +++ b/app.js @@ -60,4 +60,7 @@ app.listen( process.env.port|| 3000,function(){ console.log("server is running on port 3000 "); }); - \ No newline at end of file +// Route for policies.ejs +app.get('/policies', (req, res) => { + res.render('policies'); // Ensure policies.ejs is in the views directory +}); \ No newline at end of file diff --git a/public/css/policies.css b/public/css/policies.css new file mode 100644 index 0000000..7982c1b --- /dev/null +++ b/public/css/policies.css @@ -0,0 +1,24 @@ +.container{ + margin: 40px; + font-family: 'Poppins', sans-serif; + font-size: 18px; +} + +.section{ + padding: 15px; +} + +.heading{ + font-size: 25px; + text-decoration: underline; + color: rgb(4, 101, 10); + +} + +.content{ + padding: 15px; +} + +hr#line{ + border: 1px solid rgb(4, 101, 10); +} \ No newline at end of file diff --git a/views/admin_login.ejs b/views/admin_login.ejs index 7abe2e8..8093e38 100644 --- a/views/admin_login.ejs +++ b/views/admin_login.ejs @@ -1,5 +1,3 @@ - - diff --git a/views/index.ejs b/views/index.ejs index e10947b..d091063 100644 --- a/views/index.ejs +++ b/views/index.ejs @@ -38,6 +38,7 @@ About Projects Contact + Policies Admin NGO Login diff --git a/views/policies.ejs b/views/policies.ejs new file mode 100644 index 0000000..7b5fb59 --- /dev/null +++ b/views/policies.ejs @@ -0,0 +1,192 @@ + + + + + + Policies + + + + + + + + + + + + + +
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+

+
Food Safety
+
+ Objective: To ensure that all food distributed is safe for + consumption, thereby protecting the health of recipients. +

+ Policy Details:
+ Food Inspection: All donated food items must be inspected upon receipt + for signs of spoilage, damage, or contamination.
+ Hygiene Standards: Staff and volunteers must follow strict hygiene + protocols, including regular handwashing, wearing gloves, and using + sanitized utensils and surfaces.
+ Temperature Control: Perishable food items must be stored and + transported at appropriate temperatures (below 40°F for cold foods and + above 140°F for hot foods) to prevent bacterial growth.
+ Training: All individuals involved in food handling must undergo food + safety training covering topics such as cross-contamination + prevention, proper storage, and personal hygiene. +
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+
Quality Assurance
+
+ Objective: To maintain a high standard of food quality in all + donations and distributions.

+ Policy Details:
Quality Checks: Implement regular quality checks + for all food items, including visual inspections and taste tests when + applicable.
Feedback Mechanism: Establish a system for + beneficiaries to provide feedback on food quality, which will be used + to make necessary improvements. Supplier Standards: Work with donors + and suppliers to ensure they follow good food safety and quality + practices. +
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+
Nutritional Guidelines
+
+ Objective: To provide nutritious and balanced meals to the homeless + and needy.

+ Policy Details:
+ Balanced Diet: Ensure meals include a variety of food groups such as + proteins, vegetables, fruits, grains, and dairy to meet dietary + requirements. +
Dietary Restrictions: Accommodate dietary restrictions and + preferences, including vegetarian, vegan, gluten-free, and + allergen-free options.
Portion Control: Serve appropriately + sized portions to avoid waste and ensure everyone receives adequate + nutrition. +
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+
Documentation and Reporting
+
+ Objective: To maintain transparency and accountability in food + distribution activities.

+ Policy Details:
+ Record Keeping: Keep detailed records of all food donations, including + the source, type, quantity, and date of receipt.
+ Distribution Logs: Maintain logs of food distribution activities, + including dates, locations, and quantities distributed.
+ Impact Reporting: Regularly report on the impact of food distribution + efforts, such as the number of meals served and the population + reached.
+ Compliance Documentation: Ensure all documentation meets local health + department and regulatory requirements. +
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+
Freshness and Shelf Life
+
+ Objective: To ensure that all distributed food is fresh and safe to + consume.

+ Policy Details:
+ Expiration Dates: Accept only food items that are within their + expiration dates. Clearly label items with expiration dates during + storage.
+ FIFO System: Implement a First In, First Out (FIFO) system to manage + inventory and ensure older items are used first.
+ Regular Inspections: Conduct regular inspections of stored food to + check for spoilage and remove any items that are no longer fresh. +
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+
Food Handling and Storage
+
+ Objective: To prevent contamination and spoilage through proper food + handling and storage practices.

+ Policy Details:
+ Proper Storage Conditions: Store food in clean, pest-free environments + at appropriate temperatures and humidity levels.
+ Separation of Food Types: Store raw and cooked foods separately to + avoid cross-contamination.
+ Safe Transportation: Use insulated containers and refrigerated + vehicles for transporting perishable items.
+ Cleaning Protocols: Regularly clean and sanitize storage areas, + transportation vehicles, and all food handling equipment. +
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+
+
Food Waste Management in Inventory
+
+ Objective: To minimize food waste and ensure efficient use of + resources.

+ Policy Details:
+ Inventory Management: Keep accurate inventory records and monitor + stock levels to prevent overstocking and waste.
+ Repurposing Surplus: Identify and implement methods to repurpose + surplus food, such as creating new meals from leftovers.
+ Composting: Partner with local composting facilities to divert food + waste from landfills.
+ Donation of Excess: Establish protocols for redistributing any excess + food to other charitable organizations when it cannot be used in your + own programs. +
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