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close this bookCARE Food Manual (CARE , 1998, 355 p.)
close this folderChapter 11 - Food Distribution To Sites
View the document(introduction...)
Open this folder and view contentsI. Determining Food Requirements
Open this folder and view contentsII. Designing a Transportation Plan
Open this folder and view contentsIII. Distribution Site Accountability
Open this folder and view contentsIV. Registering Beneficiaries
Open this folder and view contentsV. Preventing Misappropriation and Diversion
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Whether food is distributed to project sites for distribution of dry (uncooked) rations for beneficiaries or wet (cooked) rations, project managers, food and logistic staff, and warehouse managers and storekeepers must develop plans to distribute food to sites.