MOSES LAKE — Food banks in Moses Lake and Ephrata have changed some of their procedures in the wake of the coronavirus outbreak, but they are open and will remain open.

Moses Lake Food Bank Director Peny Archer said state officials have not included food banks in any of their shutdown orders. “They feel food banks are very essential,” Archer said.

Many businesses have been forced into temporary shutdowns by Gov. Inslee’s order, but Ephrata Food Bank Director Phyllis Fuglie said it’s too early to tell if that has led to more people using the food bank.

The Moses Lake Food Bank is open Monday through Thursday from 11 a.m. to 2:45 p.m. The Ephrata Food Bank is open from 2 to 4 p.m. Monday and Thursday.

During the first week of the shutdowns, the Moses Lake Food Bank saw a small drop in clients. There’s still plenty of food.

“The supply chain of food is strong. I’ve had three semis with food this morning,” Archer said on Wednesday.

The Moses Lake Food Bank also is getting donations of fresh produce, especially potatoes and onions.

“We’ve seen an increase from our local farmers,” Archer said.

Fuglie said some of the suppliers of the Ephrata food bank have had some problems. As a result, food donations are appreciated.

“We can always use food if they have it to give,” Fuglie said.

The Ephrata food bank is looking for donations of any and all food, especially soup and beans, tomato products and pasta. All food banks will take monetary donations also.

Food bank operators are taking precautions to reduce the possible spread of the virus. Senior volunteers are being asked to stay home, Archer said. She has recruited younger volunteers as temporary replacements. A maximum of five customers are being allowed in the Moses Lake building at a time. The maximum in Ephrata is two customers at a time, Fuglie said, and most are receptive and understand the restrictions.

Food bank workers are taking precautions to limit possible exposure to the virus, for workers and customers. In Moses Lake, food portions are put into individual bags to reduce the amount of time people spend in the building.

Workers are cleaning periodically throughout the day in both locations.

“We’re doing everything — washing hands, sanitizing — that we can do,” Archer said.

“As long as we work together as a community — and we will — we’ll all get through this,” she said.

Cheryl Schweizer can be reached via email at [email protected].