{
    "sop_number": "409.04.01",
    "old_code": "IVL00-0002",
    "title": "Introduction to Food and Farm Services Program",
    "division": "Executive Division (Georgia Correctional Industries - Food and Farm Services)",
    "topic_area": "409 Policy-GCI Food Service",
    "effective_date": "2020-09-23",
    "summary": "This policy establishes the framework for Georgia Department of Corrections' centralized food service program across all state prisons, residential substance abuse treatment centers, transitional centers, pre-release centers, parole centers, and detention centers. It requires all facilities to operate using a standardized Master Menu with certified nutritionally balanced meals, standardized recipes, and consistent procedures, with oversight provided by Food and Farm Services regional advisors. Food Service Directors are responsible for daily documentation and compliance with all food service procedures.",
    "key_topics": [
        "food service",
        "Master Menu",
        "standardized recipes",
        "menu cycle",
        "food service operations",
        "GCI Food and Farm Services",
        "inmate meals",
        "nutrition standards",
        "Food Service Director",
        "kitchen management",
        "meal preparation",
        "dietary compliance"
    ],
    "cross_references": [],
    "content": "|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:** Introduction|**Policy Name:** Introduction|**Policy Name:** Introduction|\n|**Policy Number:** 409.04.01|**Effective Date:** 9/23/2020|**Page Number:** 1 of 3|\n|**Authority:** <br>Commissioner<br>|**Originating Division:** <br>Executive Division (Georgia<br>Correctional Industries - Food<br>and Farm Services)|**Access Listing:**<br>Level I: All Access<br>|\n\n\n\n**I.** **Introduction and Summary:**\n\nIt is the policy of the Food and Farm Service\u2019s Subdivision to implement a centrally\nplanned and managed food service program for Georgia Department of Corrections\n(GDC) and establish a statewide plan of operation for this program. All policies\nrelated to this food service program are applicable to GDC State Prisons, Residential\nSubstance Abuse Treatment Centers, Transitional Centers, Pre-Release Centers,\nParole Centers, and Detention Centers which operate kitchens for preparation of the\nGDC Master Menu. Exceptions may be made for contracted food service operations.\n\n**II.** **Authority:**\n\nA. GDC Board Rules: 125-1-02 and 125-4-3-3; and\n\n\nB. ACA Standard: 5-ACI-5C-13 (ref. 4-4324).\n\n**III.** **Definitions:**\n\nA. **Master Menu**    - A cyclical food menu, complete with standardized recipes. This\n\nmenu is specifically developed for the correctional setting and certified annually\nby Food and Farm Service\u2019s Central Office Registered Dietitian to ensure\nprovision of a nutritionally balanced diet. All kitchens following the Master\nMenu will be using the same recipes and serving the same meals statewide on\nany particular day.\n\nB. **Menu Cycle**    - A four-week cycle (28 days) that is provided with meals according\n\nto the Master Menu and rotates approximately 13 times per fiscal year.\n\nC. **Standardized Recipes**    - Recipes in which the amounts and proportions of\n\ningredients, as well as the method for combining the ingredients, are designed to\nconsistently produce a high-quality product and a specified number of portions.\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:** Introduction|**Policy Name:** Introduction|**Policy Name:** Introduction|\n|**Policy Number:** 409.04.01|**Effective Date:** 9/23/2020|**Page Number:** 2 of 3|\n|**Authority:** <br>Commissioner<br>|**Originating Division:** <br>Executive Division (Georgia<br>Correctional Industries - Food<br>and Farm Services)|**Access Listing:**<br>Level I: All Access<br>|\n\n\n\nD. **Food Service Director**    - This term will be used to refer generally to the person\n\nin charge of the food services area of a facility.\n\n**IV.** **Statement of Policy and Applicable Procedures:**\n\nA. Food and Farm Services Subdivision is responsible for ensuring that the\n\ncentralized food service operation plan is cost-effective and entails a Master\nMenu that is certified annually by Food and Farm Service\u2019s Central Office\nRegistered Dietitian to meet nutritional standards as set forth by the U.S.\nDepartment of Agriculture. The plan shall provide the following:\n\n\n1. Consistency of food served to offenders in GDC facilities;\n\n2. A statewide food service and food supply delivery system proven to be\n\neffective for serving all state correctional facilities and centers;\n\n3. Methods to meet State, Federal, and American Correctional Association\n\nstandards in GDC Food Service operations;\n\n4. Medically prescribed diets and Alternative Meals, which GDC is capable of\n\nfurnishing; and\n\n5. Procedures for contracted meals as applicable.\n\nB. Food and Farm Services shall provide all GDC kitchens and/or facilities with a\n\ncopy of the Master Menu, plating guides, standardized recipes, and approved\nprocedures to prepare them.\n\nC. Food and Farm Services shall provide auditing of food service operations\n\nthrough regional food service advisors. Attachment 1 is a Daily Food Service\nPacket checklist for the Food Service Director to use daily to ensure essential\ndocuments have been produced, completed and examined for accuracy. It shall\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:** Introduction|**Policy Name:** Introduction|**Policy Name:** Introduction|\n|**Policy Number:** 409.04.01|**Effective Date:** 9/23/2020|**Page Number:** 3 of 3|\n|**Authority:** <br>Commissioner<br>|**Originating Division:** <br>Executive Division (Georgia<br>Correctional Industries - Food<br>and Farm Services)|**Access Listing:**<br>Level I: All Access<br>|\n\n\n\nbe signed by the Food Service Director. Documentation shall be maintained in an\nactive file for one year in the Food Service office and in an inactive file for four\nyears.\n\nD. It is the responsibility of the Warden/Superintendent, Business Manager, and\n\nFood Service Director in each facility to implement Food Service procedures as\noutlined in all Food Service Standard Operating Procedures (SOPs). Each facility\nshall establish and operate a Food Service Program in accordance with these\nprocedures. Accordingly, it is the responsibility of the local administrators to\nmaintain a full-time food service staff.\n\nE. Food Service SOPs shall be an integral part of the planning process for new\n\nfacilities and facilities with changing missions to ensure that food service is\nprovided in the best interest of the department.\n\nF. The Food Service Director shall review all documentation for completeness and\n\naccuracy prior to filing. The Food Service Director is responsible for the final\nreview of all documentation. The Food Service Director\u2019s signature signifies the\ndocuments are accurate and complete and ready to be filed.\n\n**V.** **Attachments:**\n\nAttachment 1: Daily Food Service Packet Checklist\n\n**VI.** **Record Retention of Forms Relevant to this Policy:**\n\nUpon completion, Attachment 1 shall be kept in local filing area for five years, one\nyear active and four years inactive, and then be destroyed.",
    "word_count": 821,
    "powerdms_url": "https://public.powerdms.com/GADOC/documents/105484",
    "url": "https://gps.press/sop-data/409.04.01/",
    "attachments": [
        {
            "number": 1,
            "title": "Daily Food Service Packet Checklist",
            "word_count": 189,
            "url": "https://gps.press/sop-data/409.04.01-att-1/"
        }
    ]
}