{
    "sop_number": "409.04.04",
    "old_code": "IVL01-0003",
    "title": "Cook's Worksheet_Portion Control_Leftovers",
    "division": null,
    "topic_area": null,
    "effective_date": null,
    "summary": null,
    "key_topics": [],
    "cross_references": [],
    "content": "|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:**Cook\u2019s Worksheet/Portion Control/Leftovers|**Policy Name:**Cook\u2019s Worksheet/Portion Control/Leftovers|**Policy Name:**Cook\u2019s Worksheet/Portion Control/Leftovers|\n|**Policy Number:** 409.04.04|**Effective Date:**4/27/2021|**Page Number:** 1 of 5|\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\nTo establish and outline portion control methods for implementation at all Georgia\nDepartment of Corrections (GDC) State Prisons and Centers which operate kitchens\nfor preparation of the GDC Master Menu. Exceptions may be made for contracted\nfood service operations.\n\n**II.** **Authority:**\n\nA. GDC Standard Operating Procedures (SOPs): 409.04.01 Introduction and\n\n409.04.27 Food Service HACCP Plan; and\n\nB. ACA Standard: 2-CO-4C-01, 5-ACI-5C-03 (ref. 4-4315), 4-ALDF-4A-06, and 4\nACRS-4A-01.\n\n**III.** **Definitions:**\n\nA. **Cook's Worksheet**    - A computer generated listing of the Master Menu for a\n\nspecified day. If computer generated, it will contain information on portion sizes,\nrecipe numbers, number of meals to be served, etc., otherwise, it will contain\nblanks for manual entry of this information. Refer to Attachment 2, Cook\u2019s\nWorksheet.\n\nB. **Portion Control Guide**    - A list of weights, measurements, and common\n\nequivalents.\n\nC. **Food Service Computer System**    - The software program used to manage GDC\n\nfood service operations.\n\nD. **Progressive Cooking**    - The practice of opening and preparing food items as\n\nneeded during the serving of a meal.\n\nE. **Potentially Hazardous Foods**    - Any perishable food that has an ingredient such\n\nas milk or milk products, eggs, meat, poultry, fish, shellfish or other ingredient\ncapable of supporting rapid and progressive development of microorganisms.\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:**Cook\u2019s Worksheet/Portion Control/Leftovers|**Policy Name:**Cook\u2019s Worksheet/Portion Control/Leftovers|**Policy Name:**Cook\u2019s Worksheet/Portion Control/Leftovers|\n|**Policy Number:** 409.04.04|**Effective Date:**4/27/2021|**Page Number:** 2 of 5|\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**IV.** **Statement of Policy and Applicable Procedures:**\n\nA. Cook's Worksheet:\n\n\n1. Users of the Food Service Computer System shall use the computer to\n\ngenerate a computerized Cook\u2019s Worksheet for each day. All information\nprinted at the top of the worksheet shall be verified for accuracy before\nproceeding.\n\n2. If not using the Food Service Computer System due to computer failure,\n\nAttachment 2, Cook's Worksheet shall be prepared each day by making\nentries as described below:\n\n\na. Name of facility;\n\nb. Current date;\n\nc. Day of week; and\n\nd. Menu cycle (Week A, B, C, or D).\n\n3. The number of meals to prepare shall be calculated using trend information\n\nfrom sundown count and daily meals/snacks served and shall be\ndifferentiated as follows:\n\n\na. Breakfast;\n\nb. Lunch;\n\nc. Supper;\n\nd. Pack outs;\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:**Cook\u2019s Worksheet/Portion Control/Leftovers|**Policy Name:**Cook\u2019s Worksheet/Portion Control/Leftovers|**Policy Name:**Cook\u2019s Worksheet/Portion Control/Leftovers|\n|**Policy Number:** 409.04.04|**Effective Date:**4/27/2021|**Page Number:** 3 of 5|\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\ne. Medical Diets; and\n\nf. Snacks.\n\n\n4. All food items as listed in the Master Menu will be printed on the Cook's\n\nWorksheet for each meal.\n\n5. The Food Service Director or designee shall write the name of the person\n\nassigned to prepare each food item listed. The Food Service Director shall\nprovide the time to start the preparation of each food item.\n\n6. The Food Service Director shall calculate or check quantity to be prepared of\n\neach food item per feeding strength and ensure quantities are entered in\npounds, cans, etc.\n\n7. The Food Service Director or designee shall check recipe number and recipe\n\nnote(s) from the Master Menu.\n\n8. The Food Service Director or designee shall indicate if leftovers from\n\nprevious meals are to be used or discarded.\n\n9. The Food Service Director or designee shall write special instructions to food\n\nservice personnel to provide guidance in the preparation of food items.\n\n10. The Cook's Worksheet shall be reviewed and signed by the Food Service\n\nDirector or designee before posting for kitchen personnel. The worksheet\nshall be kept on file as part of the daily food packet. Refer to SOP 409.04.01\nIntroduction.\n\nB. Portion Control:\n\n\n1. The Food Service Director or designee shall prepare one sample meal tray on\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:**Cook\u2019s Worksheet/Portion Control/Leftovers|**Policy Name:**Cook\u2019s Worksheet/Portion Control/Leftovers|**Policy Name:**Cook\u2019s Worksheet/Portion Control/Leftovers|\n|**Policy Number:** 409.04.04|**Effective Date:**4/27/2021|**Page Number:** 4 of 5|\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\neach serving line to demonstrate correct portions to be served per the Master\nMenu. Refer to Portion Control Guide for weight and measure equivalents on\nAttachment 1, Portion Control Data Guide.\n\n2. The Food Service Director or designee shall ensure all food items and all\n\nserving utensils required per the Master Menu are available for serving line\npersonnel.\n\n3. The Food Service Director or designee shall portion food items in the sample\n\nmeal tray, record temperature of foods, cover tray with film or lid and record\ndate and meal. Food temperatures shall be recorded on Attachment 2, Food\nTemperature Log of SOP 409.04.27. The sample tray shall be placed under\nrefrigeration for 72 hours.\n\n4. The Food Service Director or designee shall record any leftovers, shortages,\n\nand any other pertinent information regarding meal service on the Cook's\nWorksheet in the columns provided or the area designated for special\ninstruction.\n\nC. Leftovers:\n\n\n1. Potentially Hazardous Foods shall not be retained for leftovers if the food\n\nwas held on the serving line, transferred to an alternative feeding location, or\nthe food temperature remained in the temperature danger zone (41\u00b0 F to 135\u00b0\nF).\n\n2. Food considered leftovers are to be reheated one time only.\n\n3. Leftovers shall be stored in containers with the greatest surface area possible\n\nand shall be spread in shallow pans three to four inches (3-4\u201d) in depth.\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:**Cook\u2019s Worksheet/Portion Control/Leftovers|**Policy Name:**Cook\u2019s Worksheet/Portion Control/Leftovers|**Policy Name:**Cook\u2019s Worksheet/Portion Control/Leftovers|\n|**Policy Number:** 409.04.04|**Effective Date:**4/27/2021|**Page Number:** 5 of 5|\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\n4. Leftovers shall be covered tightly and labeled with a description of the\n\nproduct and date of preparation. Leftovers shall be used within 48 hours.\n\n5. There shall be minimal leftovers if Progressive Cooking is practiced and the\n\nproper product quantities are used and provided.\n\n6. Food storage, preparation and serving will comply with the standards and\n\nprocedures in SOP 409.04.27 Food Service HACCP Plan.\n\n\nD. Meal Counts:\n\n\n1. Daily Meal Counts shall be entered into to the Food Service Computer\n\nSystem to record the amount of meals, pack outs, medical diets, and diet\nsnacks prepared and served.\n\n2. A Monthly Meal Count Report shall be maintained in Central Office to\n\nreflect the total number of meals, pack outs, medical diets, and diet snacks\nprepared and served.\n\n**V.** **Attachments:**\n\nAttachment 1: Portion Control Data Guide\nAttachment 2: Cook's Worksheet (non-computerized) Note: For use in emergency\n\nsituations only.\n\n**VI.** **Record Retention of Forms Relevant to this Policy:**\n\nAttachment 1 shall be maintained locally for reference until obsolete or replaced,\nthen destroyed. Attachment 2, of this SOP, shall be maintained locally within Food\nService along with Attachment 2 of SOP 409.04.27 for one (1)year in an active file\nand five (5) years in an inactive file, and then destroyed.",
    "word_count": 1252,
    "powerdms_url": null,
    "url": "https://gps.press/sop-data/409.04.04/",
    "attachments": [
        {
            "number": 1,
            "title": "Portion Control Data Guide (Attachment 1)",
            "word_count": 150,
            "url": "https://gps.press/sop-data/409.04.04-att-1/"
        },
        {
            "number": 2,
            "title": "Cook's Worksheet (Attachment 2)",
            "word_count": 132,
            "url": "https://gps.press/sop-data/409.04.04-att-2/"
        }
    ]
}