{
    "sop_number": "409.04.03",
    "old_code": "IVL01-0002",
    "title": "Food Preparation, Service, and Transportation",
    "division": null,
    "topic_area": null,
    "effective_date": null,
    "summary": null,
    "key_topics": [],
    "cross_references": [],
    "content": "```\n---\n**SOP Number:** 409.04.03\n**Title:** Food Preparation, Service, and Transportation\n**Division:** Executive Division (Georgia Correctional Industries - Food and Farm Services)\n**Topic Area:** 409 Policy-GCI Food Service\n**Effective Date:** 06/07/2022\n**Summary:** This SOP establishes procedures for food preparation, service, and transportation in GDC facilities that operate their own kitchens. It requires all food to be prepared according to the approved GDC Master Menu using proper sanitary conditions, specified recipes, and correct cooking temperatures. The policy applies to Food Service Directors, Managers, and Supervisors and includes requirements for hazardous food handling, temperature control, and equipment sanitation to ensure food safety.\n**Key Topics:** food preparation, food service, food safety, temperature control, potentially hazardous foods, sanitation, cross-contamination, cooking temperatures, food handling, Master Menu, HACCP, portion control, food storage, cold storage, hot holding, reheating, thermometers\n**Cross-References:** O.C.G.A. \u00a742-2-11(d); Ga. Comp. Rules & Regulations 511-6-1; GDC SOP 227.02 (Statewide Grievance Procedure), 409.04.01 (Introduction), 409.04.02 (Master Menu and Recipes), 409.04.04 (Cook's Worksheet, Portion Control, and Leftovers), 409.04.07 (Emergency Feeding Plan/Mobile Field Kitchen), 409.04.27 (Food Service HACCP Plan), 409.04.28 (Alternative Entr\u00e9e Program); ACA Standards 2-CO-4C-01,\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:** Food Preparation, Service, and Transportation|**Policy Name:** Food Preparation, Service, and Transportation|**Policy Name:** Food Preparation, Service, and Transportation|\n|**Policy Number:** 409.04.03|**Effective Date:** 06/07/2022|**Page Number:** 1 of 8|\n|**Authority:**<br>Commissioner<br>|**Originating Division:**<br>Executive Division (Georgia<br>Correctional Industries - Food<br>and Farm Services)|**Access Listing:**<br>Level II: Required Offender<br>Access|\n\n\n\n**I.** **Introduction and Summary:**\n\nA. All Food Service Directors, Managers, and Supervisors of Georgia Department\n\nof Corrections (GDC) State Prisons and Centers, which operates kitchens for the\npreparation of the GDC Master Menu, will be familiar with the correct\ningredients, specified quantities of ingredients, and procedures for food\npreparation, display, and service. These policies will be used in addition to those\noutlined in Chapter 511-6-1 of the Rules and Regulations of the Georgia\nDepartment of Public Health. Exceptions to these procedures may be made for\ncontracted food service operations.\n\nB. All foods served will be prepared in strict accordance with the approved cyclic\n\nGDC Master Menu. There shall be no unauthorized deviations from the Master\nMenu, except for emergency situations, which will be reported to Food and Farm\nService\u2019s Central Office Registered Dietitian. Refer to GDC Standard Operating\nProcedure (SOP) 409.04.07, Emergency Feeding Plan/Mobile Field Kitchen.\n\nC. Prior to any product being prepared, the Food Service Director, Manager, or\n\nSupervisor in charge will provide and explain time schedules, recipes, and cook's\nworksheets to all food service workers to ensure proper preparation and\npresentation techniques are used.\n\n**II.** **Authority:**\n\nA. O.C.G.A. \u00a742-2-11(d);\n\nB. Ga. Comp. Rules & Regulations: 511-6-1, _et seq._ ;\n\nC. GDC SOPs: 227.02 Statewide Grievance Procedure, 409.04.01 Introduction,\n\n409.04.02 Master Menu and Recipes, 409.04.04 Cook\u2019s Worksheet, Portion\nControl, and Leftovers, 409.04.07 Emergency Feeding Plan/Mobile Field\nKitchen, 409.04.27 Food Service Hazard Analysis Critical Control Point\n(HACCP) Plan, and 409.04.28 Alternative Entr\u00e9e Program; and\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:** Food Preparation, Service, and Transportation|**Policy Name:** Food Preparation, Service, and Transportation|**Policy Name:** Food Preparation, Service, and Transportation|\n|**Policy Number:** 409.04.03|**Effective Date:** 06/07/2022|**Page Number:** 2 of 8|\n|**Authority:**<br>Commissioner<br>|**Originating Division:**<br>Executive Division (Georgia<br>Correctional Industries - Food<br>and Farm Services)|**Access Listing:**<br>Level II: Required Offender<br>Access|\n\n\n\nD. ACA Standards: 2-CO-4C-01, 5-ACI-5C-02, 5-ACI-5C-15, 4-ACRS-4A-04, 4\nACRS-4A-05, 4-ACRS-4A-06, 4-ACRS-4A-07, 4-ACRS-4A-08, 4-ALDF-4A02, 4-ALDF-4A-05, and 4-ALDF-4A-17.\n\n**III.** **Definitions:**\n\nA. **Daily Requisition Sheet**    - Computer-generated report from the Food Service\n\nComputer System listing quantities of food items needed from inventory for meal\npreparation. Attachment 1 to this SOP, Daily Requisition Sheet, may be used if a\ncomputer-generated report cannot be made available.\n\nB. **Potentially Hazardous Foods**    - Any perishable food which has an ingredient\n\nsuch as milk, eggs, meat, poultry fish, shellfish, or other potentially hazardous\ningredients capable of supporting rapid and progressive development of\nmicroorganisms.\n\n**IV.** **Statement of Policy and Applicable Procedures:**\n\nA. Food Preparation:\n\n\n1. The Daily Requisition Sheet shall be generated from the Food Service.\n\nComputer System a minimum of one day prior to the date on which meals\nshall be served, but not more than five days in advance due to possible menu\nchanges.\n\n2.  All food and supply items shall be requisitioned and available for\n\npreparation. This includes any food items previously thawed under\nrefrigeration.\n\n3. Food shall be prepared under sanitary conditions using suitable equipment.\n\nSurfaces and equipment used for food preparation must be cleaned, rinsed,\nand sanitized before each use to prevent cross-contamination.\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:** Food Preparation, Service, and Transportation|**Policy Name:** Food Preparation, Service, and Transportation|**Policy Name:** Food Preparation, Service, and Transportation|\n|**Policy Number:** 409.04.03|**Effective Date:** 06/07/2022|**Page Number:** 3 of 8|\n|**Authority:**<br>Commissioner<br>|**Originating Division:**<br>Executive Division (Georgia<br>Correctional Industries - Food<br>and Farm Services)|**Access Listing:**<br>Level II: Required Offender<br>Access|\n\n\n\n4. Raw fruits and vegetables shall be thoroughly washed with clean water\n\nbefore cooking or serving.\n\n5. The following Potentially Hazardous foods shall be cooked to an internal\n\ntemperature of 135\u00b0F or above unless otherwise noted below:\n\n\na. Poultry products should be cooked to 165 \uf0b0 F;\n\nb. Pork or any food containing pork should be cooked to at least 155 \uf0b0 F; and\n\nc. Ground beef should be cooked to a minimum internal temperature of 155\n\n   - 160 \uf0b0 F for 15 seconds. Thermometers must always be available for\ntesting internal temperatures.\n\n6. Cold foods should be kept at 41 \uf0b0 F or below.\n\n7. The accumulated amount of time food remains in the temperature danger\n\nzone (41 \uf0b0 F to 135 \uf0b0 F) shall not exceed four hours.\n\n8. Foods such as turkey, chicken, fish, ground beef, and pork need to be handled\n\nproperly as they are potentially hazardous and promote fast bacteria growth.\nThese food items should be prepared and served on the same day when at all\npossible.\n\n9. Reconstituted dry milk and dry milk products may be used in instant desserts\n\nand whipped products, or for cooking and baking purposes. The facility's\nfood service staff is not to reconstitute dry milk and serve it as a beverage\nbecause of the potential for contamination during reconstituting and\ndispensing of such products.\n\n10. Potentially Hazardous Foods such as milk products, eggs, meat, poultry, fish,\n\nshellfish, and any other products that require refrigeration after preparation\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:** Food Preparation, Service, and Transportation|**Policy Name:** Food Preparation, Service, and Transportation|**Policy Name:** Food Preparation, Service, and Transportation|\n|**Policy Number:** 409.04.03|**Effective Date:** 06/07/2022|**Page Number:** 4 of 8|\n|**Authority:**<br>Commissioner<br>|**Originating Division:**<br>Executive Division (Georgia<br>Correctional Industries - Food<br>and Farm Services)|**Access Listing:**<br>Level II: Required Offender<br>Access|\n\n\n\nshould be placed in shallow four-inch pans or placed on sheet pans to allow\nair circulation. All items should be covered and dated. The foods should be\ncooled to an internal temperature of 41 \uf0b0 F or below within six hours.\nAllowable time for chilling must be reduced if food has already spent time in\nthe temperature danger zone (41 \uf0b0 F to 135 \uf0b0 F).\n\n\n11. When Potentially Hazardous Foods are to be served hot after being\n\npreviously cooked and refrigerated, they shall be reheated rapidly to an\ninternal temperature of 165 \uf0b0 F for 15 seconds throughout before being served.\nSteam tables, warmers, and similar hot food holding equipment are not to be\nused for heating Potentially Hazardous Foods. Foods that cannot be reheated\nto 165 \uf0b0 F cannot be retained as leftovers. Refer to SOP 409.04.27 Food\nService HACCP Plan.\n\n12. Food service staff will use thermometers to ensure the attainment and\n\nmaintenance of proper internal cooking, holding, and refrigeration\ntemperatures of all Potentially Hazardous Foods.\n\n13. Food service staff will adjust cooking times to ensure that Potentially\n\nHazardous Foods are not prepared or placed on the serving line more than\none hour prior to serving.\n\nB. Food Service:\n\n\n1. All serving lines and counters must be cleaned and sanitized.\n\n2. All milk should be served in its original container.\n\n\n3. All prepared foods are to be transferred to properly sized serving pans.\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:** Food Preparation, Service, and Transportation|**Policy Name:** Food Preparation, Service, and Transportation|**Policy Name:** Food Preparation, Service, and Transportation|\n|**Policy Number:** 409.04.03|**Effective Date:** 06/07/2022|**Page Number:** 5 of 8|\n|**Authority:**<br>Commissioner<br>|**Originating Division:**<br>Executive Division (Georgia<br>Correctional Industries - Food<br>and Farm Services)|**Access Listing:**<br>Level II: Required Offender<br>Access|\n\n\n\n4. Roasting pans will not be used on serving lines. Items prepared in sheet pans,\n\nsuch as pie or cake, shall be placed in holding equipment during service and\nremoved to the serving line as needed.\n\n5. All menu items should be taste-tested by a food service employee prior to\n\nservice.\n\n6. Correct serving utensils should be available and food items properly\n\narranged.\n\n7. All hot foods should be 135 \uf0b0 F or above and all cold foods should be 41 \uf0b0 F or\n\nbelow. Temperatures shall be checked using a food thermometer.\nTemperatures must be checked and recorded times during service and\nrecorded on Attachment 2, of SOP 409.04.27.\n\n8. GDC employees should demonstrate the correct food portion of each menu\n\nitem to offender food servers by placing the proper portion of each food item\nin the sample tray.\n\n\nC. Transportation of Food:\n\n\n1. Potentially Hazardous Foods shall be maintained at 41 \uf0b0 F or below for cold\n\nfoods and 135 \uf0b0 F or above for hot foods during transportation of bulk food to\nalternate feeding locations.\n\n2. Food and food utensils shall be kept in covered containers by being\n\ncompletely wrapped or packaged in such a way that will protect food from\ncontamination and spoilage during transportation.\n\n3. Foods in their original, individual packages do not need to be covered or\n\nover-wrapped if the original package is not torn or broken.\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:** Food Preparation, Service, and Transportation|**Policy Name:** Food Preparation, Service, and Transportation|**Policy Name:** Food Preparation, Service, and Transportation|\n|**Policy Number:** 409.04.03|**Effective Date:** 06/07/2022|**Page Number:** 6 of 8|\n|**Authority:**<br>Commissioner<br>|**Originating Division:**<br>Executive Division (Georgia<br>Correctional Industries - Food<br>and Farm Services)|**Access Listing:**<br>Level II: Required Offender<br>Access|\n\n\n\n4. The Food Service Director, Manager, or Supervisor shall be present when\n\ntrays are prepared, and carts are being loaded.\n\n\nD. Tray Service:\n\n\n1. When trays are prepared for diets, isolation, infirmary, segregation, etc.,\n\nproper tray service procedures must be observed in each facility. Alternative\nEntr\u00e9e trays should follow the guidelines specified in SOP 409.04.28,\nAlternative Entr\u00e9e Program.\n\n2. Trays are to be clean and free of excess food particles, cuts/chips, graffiti,\n\nstains, etc. All damaged trays are to be replaced immediately.\n\n3. When two or more trays are transported, they are to be strapped together and\n\nno more than seven trays high.\n\n4. Proper food temperatures include plating hot foods at 135 \uf0b0 F or above and\n\nplating cold foods at 41 \uf0b0 F or below. The temperature of food shall be\nrecorded by a Food Service Supervisor prior to the shipment of the trays and\nby the staff member receiving the trays for service. The record of\ntemperatures will be filed with the Daily Food Service Packet.\n\n5. Slots for food will contain the same food items in all trays (i.e., vegetables in\n\nsmall compartment, meats in the large compartment, etc.) when preparing\nseveral trays.\n\n6. Exceptions from the regular menu, such as approved medical diets and\n\nAlternative Entr\u00e9e Program meals, require special consideration. Upon\nreceipt of tray requirement notice, the amount needed shall be sent to the\ndesignated feeding areas. Each tray shall be labeled with the name of the\noffender, diet order, and destination to ensure proper delivery.\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:** Food Preparation, Service, and Transportation|**Policy Name:** Food Preparation, Service, and Transportation|**Policy Name:** Food Preparation, Service, and Transportation|\n|**Policy Number:** 409.04.03|**Effective Date:** 06/07/2022|**Page Number:** 7 of 8|\n|**Authority:**<br>Commissioner<br>|**Originating Division:**<br>Executive Division (Georgia<br>Correctional Industries - Food<br>and Farm Services)|**Access Listing:**<br>Level II: Required Offender<br>Access|\n\n\n\n7. Food Service Staff shall supervise the plating of trays during service to\n\nensure the correct food items and portion sizes are provided to all.\n\n8. Meals shall be served in a manner that limits regimentation, if tray service\n\naccommodations may be made for safety and security purposes.\n\nE. Record Keeping:\n\n\n1. Serving line and tray line temperatures will be checked and recorded using\n\nAttachment 2, of SOP 409.04.27, HACCP.\n\n2. All feeding units must maintain feeding schedules to ensure the time lapse\n\nbetween the evening meal and breakfast meal will not exceed 14 hours during\neach 24-hour period.\n\nF. Alternative Meals: All Alternative Meals are to be requested, reviewed,\n\napproved, and prepared in accordance with SOP 409.04.28 Alternative Entr\u00e9e\nProgram.\n\nG. Grievances:\n\n\n1. Any grievances pertaining to food service shall be processed through the\n\nFacility Grievance Coordinator per SOP 227.02. The local Food Service\nDirector or their designee should be consulted when addressing matters\nregarding food service.\n\n2. Food and Farm Services Central Office Registered Dietitian is responsible for\n\nitems or recipes on the Master Menu. Suggestions for modifications to the\nMaster Menu may be submitted to Food and Farm Services Central Office\nRegistered Dietitian for consideration. Grievances pertaining to items or\nrecipes on the Master Menu shall be addressed per SOP 227.02.\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:** Food Preparation, Service, and Transportation|**Policy Name:** Food Preparation, Service, and Transportation|**Policy Name:** Food Preparation, Service, and Transportation|\n|**Policy Number:** 409.04.03|**Effective Date:** 06/07/2022|**Page Number:** 8 of 8|\n|**Authority:**<br>Commissioner<br>|**Originating Division:**<br>Executive Division (Georgia<br>Correctional Industries - Food<br>and Farm Services)|**Access Listing:**<br>Level II: Required Offender<br>Access|\n\n\n**V.** **Attachments:**\n\n\n\n\n\n\n\nAttachment 1: Daily Requisition Sheet\n\n**VI.** **Record Retention of Forms Relevant to this Policy:**\n\nUpon completion, Attachment 1 of this SOP shall be maintained in Food Service for\none year in an active file and five (5) years in an inactive file, then destroyed.",
    "word_count": 2233,
    "powerdms_url": "https://public.powerdms.com/GADOC/documents/105489",
    "url": "https://gps.press/sop-data/409.04.03/",
    "attachments": [
        {
            "number": 1,
            "title": "Daily Requisition Sheet (Attachment 1)",
            "word_count": 83,
            "url": "https://gps.press/sop-data/409.04.03-att-1/"
        }
    ]
}