SOP_NUMBER: 409.04.01
TITLE: Introduction to Food and Farm Services Program
REFERENCE_CODE: IVL00-0002
DIVISION: Executive Division (Georgia Correctional Industries - Food and Farm Services)
TOPIC_AREA: 409 Policy-GCI Food Service
EFFECTIVE_DATE: 2020-09-23
WORD_COUNT: 821
POWERDMS_URL: https://public.powerdms.com/GADOC/documents/105484
URL: https://gps.press/sop-data/409.04.01/

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

ATTACHMENTS:
  1. Daily Food Service Packet Checklist
     URL: https://gps.press/sop-data/409.04.01-att-1/

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FULL TEXT:
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|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|
|---|---|---|
|**Policy Name:** Introduction|**Policy Name:** Introduction|**Policy Name:** Introduction|
|**Policy Number:** 409.04.01|**Effective Date:** 9/23/2020|**Page Number:** 1 of 3|
|**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>|



**I.** **Introduction and Summary:**

It is the policy of the Food and Farm Service’s Subdivision to implement a centrally
planned and managed food service program for Georgia Department of Corrections
(GDC) and establish a statewide plan of operation for this program. All policies
related to this food service program are applicable to GDC State Prisons, Residential
Substance Abuse Treatment Centers, Transitional Centers, Pre-Release Centers,
Parole Centers, and Detention Centers which operate kitchens for preparation of the
GDC Master Menu. Exceptions may be made for contracted food service operations.

**II.** **Authority:**

A. GDC Board Rules: 125-1-02 and 125-4-3-3; and


B. ACA Standard: 5-ACI-5C-13 (ref. 4-4324).

**III.** **Definitions:**

A. **Master Menu**    - A cyclical food menu, complete with standardized recipes. This

menu is specifically developed for the correctional setting and certified annually
by Food and Farm Service’s Central Office Registered Dietitian to ensure
provision of a nutritionally balanced diet. All kitchens following the Master
Menu will be using the same recipes and serving the same meals statewide on
any particular day.

B. **Menu Cycle**    - A four-week cycle (28 days) that is provided with meals according

to the Master Menu and rotates approximately 13 times per fiscal year.

C. **Standardized Recipes**    - Recipes in which the amounts and proportions of

ingredients, as well as the method for combining the ingredients, are designed to
consistently produce a high-quality product and a specified number of portions.


|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|
|---|---|---|
|**Policy Name:** Introduction|**Policy Name:** Introduction|**Policy Name:** Introduction|
|**Policy Number:** 409.04.01|**Effective Date:** 9/23/2020|**Page Number:** 2 of 3|
|**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>|



D. **Food Service Director**    - This term will be used to refer generally to the person

in charge of the food services area of a facility.

**IV.** **Statement of Policy and Applicable Procedures:**

A. Food and Farm Services Subdivision is responsible for ensuring that the

centralized food service operation plan is cost-effective and entails a Master
Menu that is certified annually by Food and Farm Service’s Central Office
Registered Dietitian to meet nutritional standards as set forth by the U.S.
Department of Agriculture. The plan shall provide the following:


1. Consistency of food served to offenders in GDC facilities;

2. A statewide food service and food supply delivery system proven to be

effective for serving all state correctional facilities and centers;

3. Methods to meet State, Federal, and American Correctional Association

standards in GDC Food Service operations;

4. Medically prescribed diets and Alternative Meals, which GDC is capable of

furnishing; and

5. Procedures for contracted meals as applicable.

B. Food and Farm Services shall provide all GDC kitchens and/or facilities with a

copy of the Master Menu, plating guides, standardized recipes, and approved
procedures to prepare them.

C. Food and Farm Services shall provide auditing of food service operations

through regional food service advisors. Attachment 1 is a Daily Food Service
Packet checklist for the Food Service Director to use daily to ensure essential
documents have been produced, completed and examined for accuracy. It shall


|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|
|---|---|---|
|**Policy Name:** Introduction|**Policy Name:** Introduction|**Policy Name:** Introduction|
|**Policy Number:** 409.04.01|**Effective Date:** 9/23/2020|**Page Number:** 3 of 3|
|**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>|



be signed by the Food Service Director. Documentation shall be maintained in an
active file for one year in the Food Service office and in an inactive file for four
years.

D. It is the responsibility of the Warden/Superintendent, Business Manager, and

Food Service Director in each facility to implement Food Service procedures as
outlined in all Food Service Standard Operating Procedures (SOPs). Each facility
shall establish and operate a Food Service Program in accordance with these
procedures. Accordingly, it is the responsibility of the local administrators to
maintain a full-time food service staff.

E. Food Service SOPs shall be an integral part of the planning process for new

facilities and facilities with changing missions to ensure that food service is
provided in the best interest of the department.

F. The Food Service Director shall review all documentation for completeness and

accuracy prior to filing. The Food Service Director is responsible for the final
review of all documentation. The Food Service Director’s signature signifies the
documents are accurate and complete and ready to be filed.

**V.** **Attachments:**

Attachment 1: Daily Food Service Packet Checklist

**VI.** **Record Retention of Forms Relevant to this Policy:**

Upon completion, Attachment 1 shall be kept in local filing area for five years, one
year active and four years inactive, and then be destroyed.