SOP 409.03.07: Vegetable/Row Crop Operations

|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
|---|---|---|
|`Functional Area: `
`CORRECTIONS DIVISION/`
`FACILITIES OPERATIONS`|`Reference Number: `
`IVM01-0007`|`Revises`
`Previous`
`Effective Date:`
`12/15/02`
|
|`Subject:`
`Vegetable/Row Crop`
`Operation`|||
|`Authority:`
`DONALD/ADAMS`|`Effective Date:`
`9/01/04`|`Page``1`` of`
`7 `|

I. POLICY:

   The vegetable and row crop operations shall generate products
   for use in livestock rations and vegetables for institutional
   use, all in an effort to match the requirements of the Food
   Service Master Menu.

II. APPLICABILITY:

   All GDC farms with vegetable or row crop operations.

III. RELATED DIRECTIVES:

   NONE

IV. DEFINITIONS:

   NONE

V. ATTACHMENTS:

   NONE

VI. PROCEDURE:

   A. Vegetable/Row Crop operations function under the general
      direction of the State Farm Administrator who has sole
      authority to determine crops, set production goals, and
      institute any other fundamental farm management policies.

   B. The type of vegetables to be grown and quantity needed is
      determined by planning based on the Food Service Master
      Menu needs.

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C. Row crops for other than human consumption are grown for
   animal feed. Quantity, variety, and planting schedule
   are determined by projected feed needs.

D. The State Farm Advisor is the official representative of
   the State Farm Administrator and is to work with each
   farm manager closely to keep the State Farm Administrator
   informed about conditions on the farms. The State Farm
   Advisor is to inspect operations, provide advice for
   problems, and be able to give assurance to the State Farm
   Administrator that official policies and agendas are
   being met on the farm.

E. All farm staff in non-security positions shall be acutely
   aware of the need for inmate security at all times and
   shall support correctional officers in security-related
   functions if it is necessary for the maintenance of
   security. Said staff shall also observe all facility
   rules concerning security in all contexts, and shall seek
   clarification from supervisors or correctional officers
   when in doubt concerning some security aspect of the farm
   operation.

F. Crop Production Procedures:

   1. After determining what crops and/or vegetables are
      to be grown, planting dates are to be established
      for each crop by the farm manager with advice from
      the State Farm Advisor.

   2. Prior to planting, soil samples are submitted for
      laboratory analysis. Fertilizer needs are
      determined based on the results of these soil test
      analyses.

   3. A copy of the entire crop plan will be submitted to
      the State Farm Advisor.

   4. Land is to be prepared for planting. The methods
      used to prepare the land will vary according to
      ground conditions and the type of crop or vegetable
      to be planted.

   5. After the land has been prepared, fertilizers and
      herbicides are incorporated as dictated by the type
      of crop or vegetable being planted. The farm

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      manager or pesticide agent is responsible for
      insuring that the proper types and amounts of
      chemicals are utilized.

   6. Planting is to be closely supervised to insure that
      the proper plant population is achieved.

   7. After planting, field scouting will be conducted to
      monitor needs for pesticides, herbicides,
      fertilization, and irrigation.

   8. All pesticide application is to be done in
      accordance with guidelines specified by the Georgia
      Department of Agriculture to be in compliance with
      the Georgia Pesticide use and Application Act of
      1976 and the federal "Worker Protection Standards."
      A pesticide agent is on staff at Rogers State Prison
      and should be consulted as needed.

      a. All chemicals used in the farming operation are
         to be stored in compliance with Georgia
         Department of Agriculture regulations, the
         United States Department of Agriculture
         regulations, the federal Worker Protection
         Standards, and the Georgia Department of
         Corrections procedures as indicated.

      b. Prior to applying chemicals, inmates are to be
         instructed in the safe methods of use, and are
         issued gloves, goggles, and other protective
         clothing as may be required. The federal
         Worker Protection Standard and OSHA rules and
         regulations regarding hazardous chemicals shall
         be assumed to apply.

      c. A shower area is designated and maintained at
         all times for proper and adequate cleaning if
         so needed.

   9. Cultivation of crops is to be performed as required
      depending upon factors affecting each farming
      operation.

G. Harvesting:

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1. All farm staff shall be acutely aware of the
   importance of harvesting vegetable crops in a timely
   manner. The timely and efficient harvest of
   vegetables and row crops require a coordinated
   effort to insure adequate labor, supplies and
   transportation are available each day. It is the
   responsibility of the institutional farm manger to
   coordinate these efforts.

   a. The farm manager should advise the
      institutional warden of anticipated labor needs
      a minimum of thirty (30) days prior to the
      projected harvest date. After harvest begins,
      the labor needs must be monitored daily by the
      farm manager to insure needs are met.

   b. An accurate inventory of supplies (i.e.
      packaging material, sugar, etc.) must be
      maintained at all times to insure harvesting
      needs are met.

2. Fresh Use Vegetables:

   a. Picking should begin as early as possible in
      the morning hours in an effort to maintain
      crispness and also reduce as much field heat as
      possible before packaging.

   b. Adequate gathering tools in good working order
      must be supplied in order to prevent
      unnecessary bruising and tearing of freshly
      gathered vegetables.

   c. Trailers and hampers used to bring product from
      field to packaging facility, as well as,
      grading lines and packaging tables must be
      cleaned thoroughly on a daily basis.

   d. Before transporting to packaging area, all
      vines, stems and crowns should be removed from
      fresh gathered vegetables and left in the
      field.

   e. After filling trailers, hampers or field-type
      bags should immediately be removed from the
      field and transported to the processing area.

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         Containers of fresh gathered vegetables should
         never be left standing in the field for a
         prolonged period of time.

   3. Row Crops:

      a. Harvesting is to be done as dictated by type of
         crop grown.

      b. Harvesting of crops and vegetables is to be
         closely supervised by qualified personnel to
         insure that quality control is maintained.

H. Packaging/Quality Control of Fresh Vegetables:

   1. All vegetables are to be graded and any damaged
      product must be removed before packaging. This is
      to include over-mature, bruised, spotted, split or
      irregular shaped products.

   2. All vegetables are to be clean and free of any
      leaves, vines, crowns or excessive stem before being
      packaged.

   3. Packaging shall consist of either vented wax-type
      boxing or mesh-type bag so as not to restrict air
      flow when placed in a cooler for holding or on a
      refrigerated truck for distributing.

   4. Maintaining good quality of farm fresh vegetables is
      of the utmost importance. Not only is it necessary
      to randomly check all products during the grading
      process but also to pull aside filled containers of
      fresh product and dissect a percentage of its
      contents. The practice is to be followed as listed
      below based on 50 lb. cartons:

      a. Cabbage - every 4,000 lbs., check 50% of
         contents of 1 box or approximately 9 heads.

      b. Bell Peppers and Tomatoes - every 1,500 lbs.,
         check 15% of contents of 1 box or approximately
         20 pieces of vegetables.

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      c. Cucumbers and Squash - every 2,000 lbs., check
         20% of contents of 1 box or approximately 15
         pieces of vegetables.

      d. Carrots - every 2,000 lbs., check 10% of
         contents of 1 box or approximately 30 pieces of
         vegetables.

I. Storage of Fresh Vegetables:

   1. Cooler floors, walls and racks are to be kept clean
      at all times.

   2. Proper temperature setting must be maintained in
      order for vegetables to remain crisp and fresh.

`Preferable 34`  `F to 38`  `F.`

   3. Fresh vegetables placed in cooler awaiting delivery
      should be stacked in such a manner as not to
      restrict airflow. The movement of fan forced air
      around and through filled containers is necessary in
      keeping farm fresh vegetables crisp.

   4. Vegetable containers must be given a lot number to
      insure shipment on a first picked basis. Never
      should today's product be stacked on top of or in
      front of yesterday's product.

J. Shipping Fresh Vegetables Via Refrigerated and Non   Refrigerated Trucking:

   1. All vegetables should be handled carefully while
      loading in an effort to prevent any damage.

   2. Height of stacking must be strictly adhered to in
      order to prevent boxing from collapsing resulting in
      bruising of product. Most boxing is labeled with
      height-poundage restrictions.

   3. All trucks should be loaded in such a manner as not
      to restrict air movement around filled containers.
      The air stacking method should be practiced at all
      times.

   4. Refrigerated trucks upon completion of loading must
      set their cooler unit’s thermostat as near as

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      possible to the same temperature as unit in which
      vegetables were removed.

   5. Non-refrigerated trucks are sometimes used for the
      smaller deliveries. This practice should suffice
      for the deliveries within a 2-hour transportation
      range from the loading area due to the product being
      thoroughly chilled. Immediately after reaching
      destination, vegetables should be placed into a
      cooler until used.

K. Utilization of Produce:

   1. After harvest, disposition of crop is carried out
      according to purpose for which grown.

      a. Fresh vegetables grown for use by a local
         institution are transferred to institutional
         food service.

      b. Transfer to Food Service is documented through
         use of a Waybill (IVM01-0001, Attachment 3).
         Farm Services personnel do not have
         responsibility for placing any dollar amounts
         on the waybill; institutional Food Service
         personnel will deal with monetary values of
         fresh farm products. (See IVM01-0001, Section
         G).

      c. Row crops are transferred to a feed mill or to
         appropriate storage, unless other use has been
         determined.

   2. All feasible measures are to be taken to insure that
      as much of crop as possible is utilized for that
      purpose for which it was intended, and that spoilage
      for whatever reason is avoided.

      a. When instances of spoilage or other instances
         of low crop utilization occur (i.e., backlog at
         processing plant does not allow use of all
         product before spoilage occurs, or
         institutional Food Service is unable to use
         vegetables when available, or destruction by
         pests or weather occurs), documentation must be
         made to the State Farm Administrator.

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`FACILITIES OPERATIONS`|`Effective Date:`
`9/01/04`|`Reference Number:`
`IVM01-0007`|

      b. A memorandum is advised to explain unusual
         circumstances not easily communicated. Major
         losses (in excess of ten percent) of the crop
         should be reported as soon as the problem is
         recognized to the State Farm Administrator or
         the State Farm Advisor; minor losses should be
         reported and sent along with the monthly farm
         production report to Central Farm Headquarters.

      c. Extent of crop loss should be accurately
         assessed, and disposition of crop should be
         indicated (whether left in the field, or
         harvested and disposed of).

      d. Any identifiable consequences resulting from
         crop loss should be noted.

      e. Give suggestions for remedies to prevent
         recurrence of situation in the future.

L. Safety:

   1. Weekly safety meetings pertaining to work area
      specific topics will be mandatory. A copy of the
      meeting minutes including list of attendees should
      be maintained on site for a period of two (2) years.

   2. It will be the responsibility of all farm staff to
      monitor farm operations on a daily basis to insure
      the safety of both the staff and inmates assigned to
      this work area.