The objectives of this study were to assess the Food Bank of Northeast Georgia (FBNEG) member agencies staff and volunteers knowledge of food safety practices and to determine the best way to reach staff and volunteers with food safety information. An original survey instrument was developed in collaboration with the staff of the FBNEG and faculty in the Department of Foods and Nutrition at The University of Georgia. The survey was mailed to all 249-member agencies of the FBNEG located in twenty-three counties. The survey data identified food safety problem areas in emergency food assistance programs. Based on the findings, it is apparent that many clients of the FBNEG and therefore other emergency food assistance programs need to improve food handling especially temperature control practices, thermometer use, cleaning and storage practices. Various approaches will need to be employed in addition to the traditional class approach in order to reach the majority of this population segment.