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Added 2 new files Policies.ejs and policies.css and edited the nav #130

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merged 1 commit into from
May 27, 2024
Merged

Added 2 new files Policies.ejs and policies.css and edited the nav #130

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5 changes: 4 additions & 1 deletion app.js
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Original file line number Diff line number Diff line change
Expand Up @@ -60,4 +60,7 @@ app.listen( process.env.port|| 3000,function(){
console.log("server is running on port 3000 ");
});


// Route for policies.ejs
app.get('/policies', (req, res) => {
res.render('policies'); // Ensure policies.ejs is in the views directory
});
24 changes: 24 additions & 0 deletions public/css/policies.css
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@@ -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);
}
2 changes: 0 additions & 2 deletions views/admin_login.ejs
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Original file line number Diff line number Diff line change
@@ -1,5 +1,3 @@


<!DOCTYPE html>
<html lang="en">
<head>
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1 change: 1 addition & 0 deletions views/index.ejs
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Expand Up @@ -38,6 +38,7 @@
<a href="#" class="nav-link d-block">About</a>
<a href="#" class="nav-link d-block">Projects</a>
<a href="#" class="nav-link d-block">Contact</a>
<a href="/policies" class="nav-link d-block">Policies</a>
<a href="/admin_login" class="btn btn-success">Admin</a>
<a href="/Ngo_login" class="btn btn-secondary">NGO</a>
<a href="/user_login" class="btn btn-primary">Login</a>
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192 changes: 192 additions & 0 deletions views/policies.ejs
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@@ -0,0 +1,192 @@
<!DOCTYPE html>
<html lang="en">
<head>
<meta charset="UTF-8" />
<meta name="viewport" content="width=device-width, initial-scale=1.0" />
<title>Policies</title>

<link rel="stylesheet" href="/css/policies.css" />
<link rel="stylesheet" href="/css/style.css">

<!-- Icon -->

<link rel="stylesheet" href="https://cdnjs.cloudflare.com/ajax/libs/font-awesome/5.15.3/css/all.min.css" />
<link href="https://cdn.jsdelivr.net/npm/bootstrap@5.3.3/dist/css/bootstrap.min.css" rel="stylesheet">
<!-- BOOTSTRAP CDN -->
<script src="https://cdn.jsdelivr.net/npm/bootstrap@5.3.0-alpha2/dist/js/bootstrap.bundle.min.js"
integrity="sha384-qKXV1j0HvMUeCBQ+QVp7JcfGl760yU08IQ+GpUo5hlbpg51QRiuqHAJz8+BrxE/N"
crossorigin="anonymous"></script>
</head>
<body>
<!-- navgation bar -->
<header>
<nav class="navbar navbar-expand-lg bg-body-secondary fixed-top">
<div class="container-fluid">
<a class="navbar-brand fs-1 fw-bold text-success ms-5" href="#">
<img
src="img/logo.png"
alt="Logo"
width="60"
height="60"
class="d-inline-flex align-text-center img-fluid"
/>
Petari
</a>
<button
class="navbar-toggler"
type="button"
data-bs-toggle="collapse"
data-bs-target="#navbarText"
aria-controls="navbarText"
aria-expanded="false"
aria-label="Toggle navigation"
>
<span class="navbar-toggler-icon"></span>
</button>
<div class="collapse navbar-collapse" id="navbarText">
<ul class="navbar-nav me-auto mb-2 mb-lg-0"></ul>
<div class="navbar-nav gap-3 text-center">
<a href="#" class="nav-link d-block">About</a>
<a href="#" class="nav-link d-block">Projects</a>
<a href="#" class="nav-link d-block">Contact</a>
<a href="/admin_login" class="btn btn-success">Admin</a>
<a href="/Ngo_login" class="btn btn-secondary">NGO</a>
<a href="/user_login" class="btn btn-primary">Login</a>
<button id="darkModeToggle" class="btn btn-dark">
<i id="darkModeIcon" class="fas fa-sun"></i>
</button>
</div>
</div>
</div>
</nav>
</header>

<!-- Policies Content -->

<div class="container">
<hr id="line" />
<div class="section">
<br><br>
<div class="heading">Food Safety</div>
<div class="content">
Objective: To ensure that all food distributed is safe for
consumption, thereby protecting the health of recipients.
<br /><br />
Policy Details:<br />
Food Inspection: All donated food items must be inspected upon receipt
for signs of spoilage, damage, or contamination.<br />
Hygiene Standards: Staff and volunteers must follow strict hygiene
protocols, including regular handwashing, wearing gloves, and using
sanitized utensils and surfaces.<br />
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.<br />
Training: All individuals involved in food handling must undergo food
safety training covering topics such as cross-contamination
prevention, proper storage, and personal hygiene.
</div>
</div>
<hr id="line" />
<div class="section">
<div class="heading">Quality Assurance</div>
<div class="content">
Objective: To maintain a high standard of food quality in all
donations and distributions. <br /><br />
Policy Details: <br />Quality Checks: Implement regular quality checks
for all food items, including visual inspections and taste tests when
applicable. <br />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.
</div>
</div>
<hr id="line" />
<div class="section">
<div class="heading">Nutritional Guidelines</div>
<div class="content">
Objective: To provide nutritious and balanced meals to the homeless
and needy.<br /><br />
Policy Details:<br />
Balanced Diet: Ensure meals include a variety of food groups such as
proteins, vegetables, fruits, grains, and dairy to meet dietary
requirements.
<br />Dietary Restrictions: Accommodate dietary restrictions and
preferences, including vegetarian, vegan, gluten-free, and
allergen-free options. <br />Portion Control: Serve appropriately
sized portions to avoid waste and ensure everyone receives adequate
nutrition.
</div>
</div>
<hr id="line" />
<div class="section">
<div class="heading">Documentation and Reporting</div>
<div class="content">
Objective: To maintain transparency and accountability in food
distribution activities.<br /><br />
Policy Details:<br />
Record Keeping: Keep detailed records of all food donations, including
the source, type, quantity, and date of receipt.<br />
Distribution Logs: Maintain logs of food distribution activities,
including dates, locations, and quantities distributed.<br />
Impact Reporting: Regularly report on the impact of food distribution
efforts, such as the number of meals served and the population
reached.<br />
Compliance Documentation: Ensure all documentation meets local health
department and regulatory requirements.
</div>
</div>
<hr id="line" />
<div class="section">
<div class="heading">Freshness and Shelf Life</div>
<div class="content">
Objective: To ensure that all distributed food is fresh and safe to
consume.<br /><br />
Policy Details:<br />
Expiration Dates: Accept only food items that are within their
expiration dates. Clearly label items with expiration dates during
storage.<br />
FIFO System: Implement a First In, First Out (FIFO) system to manage
inventory and ensure older items are used first.<br />
Regular Inspections: Conduct regular inspections of stored food to
check for spoilage and remove any items that are no longer fresh.
</div>
</div>
<hr id="line" />
<div class="section">
<div class="heading">Food Handling and Storage</div>
<div class="content">
Objective: To prevent contamination and spoilage through proper food
handling and storage practices.<br /><br />
Policy Details:<br />
Proper Storage Conditions: Store food in clean, pest-free environments
at appropriate temperatures and humidity levels.<br />
Separation of Food Types: Store raw and cooked foods separately to
avoid cross-contamination.<br />
Safe Transportation: Use insulated containers and refrigerated
vehicles for transporting perishable items.<br />
Cleaning Protocols: Regularly clean and sanitize storage areas,
transportation vehicles, and all food handling equipment.
</div>
</div>
<hr id="line" />
<div class="section">
<div class="heading">Food Waste Management in Inventory</div>
<div class="content">
Objective: To minimize food waste and ensure efficient use of
resources.<br /><br />
Policy Details:<br />
Inventory Management: Keep accurate inventory records and monitor
stock levels to prevent overstocking and waste.<br />
Repurposing Surplus: Identify and implement methods to repurpose
surplus food, such as creating new meals from leftovers.<br />
Composting: Partner with local composting facilities to divert food
waste from landfills.<br />
Donation of Excess: Establish protocols for redistributing any excess
food to other charitable organizations when it cannot be used in your
own programs.
</div>
</div>
</div>
</body>
</html>