SOP 409.04.10: Sanitation

|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
|---|---|---|
|Policy Name: Sanitation|Policy Name: Sanitation|Policy Name: Sanitation|
|Policy Number:409.04.10|Effective Date: 9/23/2020|Page Number: 1 of 6|
|Authority:
Commissioner
|Originating Division:
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|Access Listing:
Level I: All Access
|

I. Introduction and Summary:

To establish and outline a clearly defined sanitation program at all Georgia
Department of Corrections (GDC) State Prisons and Centers which operate kitchens
for preparation of the GDC Master Menu. These policies shall be used in addition to
those outlined in Chapter 511-6-1 of Rules Georgia Department of Public Health
(GA DPH). Exceptions may be made for contracted food service operations.

II. Authority:

A. O.C.G.A §42-2-11;

B. Rules of the Georgia Department of Public Health: Chapter 511-6-1;

C. GDC Standard Operating Procedures (SOPs): 409.04.12 Food Service Staff and

409.04.13 Offender Workers; and

D. ACA Standards: 2-CO-4C-01, 5-ACI-7A-07 (ref. 4-4455), 5-ACI-5C-11 (ref. 4
4322), 5-ACI-5C-13 (ref. 4-4324), 5-ACI-5D-01 (ref. 4-4329, 4-ACRS-1A-02,
4-ACRS-1A-03, 4-ACRS-4A-04, 4-ACRS-4A-06, 4-ACRS-4A-7, 4-ALDF-1A01, 4-ALDF-4A-02, 4-ALDF-4A-13, and 4-ALDF-4A-15.

III. Definitions:

Sanitation - The formulation and application of measures designed to protect public
health.

IV. Statement of Policy and Applicable Procedures:

A. Sanitation:

1. In each facility, the Food Service Director or their designee will instruct and

train all food service personnel on the proper methods and procedures
regarding sanitation rules and regulations.

|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
|---|---|---|
|Policy Name: Sanitation|Policy Name: Sanitation|Policy Name: Sanitation|
|Policy Number:409.04.10|Effective Date: 9/23/2020|Page Number: 2 of 6|
|Authority:
Commissioner
|Originating Division:
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|Access Listing:
Level I: All Access
|

2. Each food service facility will implement these section guidelines in meeting

all pertinent rules and regulations.

B. Personal Hygiene:

1. No person, civilian, or offender with open lesions, infected wounds or any

communicable disease that can be transmitted through food handling will be
permitted to work in the food service operation. The Food Service Director or
their designee shall visually check offenders and staff for obvious signs of
disease and/or infection when staff and offenders report for work.

2. All personnel shall demonstrate habits of personal cleanliness and shall use

good hygiene practices during all working periods in the food service area.
This includes the following:

a. Bathing or showering daily and cleaning hair, teeth, and nails daily. Daily

use of a deodorant is recommended;

b. Wearing clean undergarments and outer clothing such as uniforms,

aprons, hair nets/hats, beard nets and shoes;

1) Shoes should be polished and clean with non-skid soles. There shall

be no open-toed shoes or tennis shoes worn in food service areas.

2) Beards must be in accordance to GDC guidelines.

3) Minimal jewelry should be worn.

c. Washing hands frequently to prevent cross contamination of food and for

personal protection. Any perspiration should be removed with a
disposable towel or napkin; aprons or outer clothing should not be used to
prevent contamination of food and equipment;

|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
|---|---|---|
|Policy Name: Sanitation|Policy Name: Sanitation|Policy Name: Sanitation|
|Policy Number:409.04.10|Effective Date: 9/23/2020|Page Number: 3 of 6|
|Authority:
Commissioner
|Originating Division:
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|Access Listing:
Level I: All Access
|

d. Wearing specified uniforms, shoes, hair nets/hats, beard nets, etc. as

determined by policy. Refer to 409.04.12, Food Service Staff and
409.04.13, Offender Workers.

3. Tobacco is not permitted in any preparation, service, or dining areas of the
food service operation.

4. The Food Service Director shall prepare a housekeeping schedule. The Food
Service Director or their designee shall monitor adherence to the schedule.
This schedule shall address the following:

a. All work and storage areas must be clean, well-lighted and orderly;

b. Overhead pipes should be eliminated or covered by a false ceiling in food

preparation area. These pipes are a hazard because they collect dust and
might leak, thus contaminating food. Light covers should be used at all
times to protect against contamination;

c. Sneeze guards must be used for all serving lines not protected by

enclosed serving lines;

d. Walls, floors and ceilings in all areas must be cleaned on a regular basis.

Exposed ventilation ducts and hoods are to be cleaned as often as needed;

e. All kitchenware and food-contact surfaces of equipment, including wet

and dry food storage containers, are to be washed, rinsed and sanitized
after each use and after any interruption of operation during which
contamination could occur (e.g. after spraying for insect and rodent
control). Food-contact surfaces of equipment such as grills, tilting
skillets, steam kettles, etc. and the cavities of door seals should be cleaned
as necessary to reduce accumulation of dust, dirt, food particles, and other
debris;

|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
|---|---|---|
|Policy Name: Sanitation|Policy Name: Sanitation|Policy Name: Sanitation|
|Policy Number:409.04.10|Effective Date: 9/23/2020|Page Number: 4 of 6|
|Authority:
Commissioner
|Originating Division:
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|Access Listing:
Level I: All Access
|

f. A ready supply of hot water (140  F) must be available;

g. At least 20-foot candles of light per square foot should be provided for all

food preparation surfaces and equipment of utensil washing stations. To
prevent broken glass from contaminating food, protective shields are to
be provided for all lighting fixtures located over, by or within areas of
food, equipment or utensil storage; preparation, service, and display
areas; or in areas where equipment or utensils are washed;

h. Sufficient ventilation should be provided to keep food areas free of

excessive heat, steam, condensation, vapors, obnoxious odors, smoke,
and fumes. Mechanical ventilation shall be installed, cleaned, and
operated according to law and vented to the outside to prevent unsightly,
harmful, or unlawful discharge. Free-standing fans, intake and exhaust air
ducts shall be designed and maintained to prevent the entrance of dust,
dirt, and other contaminating materials to food service preparation,
serving, and storage areas;

i. An adequate number of approved containers for garbage and refuse

disposal must be available. Garbage and refuse are to be kept in durable,
easily cleanable, insect-proof containers that do not leak and do not
absorb liquids. A sufficient number of containers shall be used and kept
covered. Containers should be emptied and cleaned at least one (1) time a
day;

j. Outside openings should be protected against the entrance of insects and

rodents by tight-fitting, self-closing doors, closed windows, screening,
controlled air currents, or other means; and

k. Containers of poisonous or toxic materials will be prominently marked

(insecticides, rodenticides, detergents, sanitizers and related cleaning
agents) and stored physically separate from each other and foods.

|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
|---|---|---|
|Policy Name: Sanitation|Policy Name: Sanitation|Policy Name: Sanitation|
|Policy Number:409.04.10|Effective Date: 9/23/2020|Page Number: 5 of 6|
|Authority:
Commissioner
|Originating Division:
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|Access Listing:
Level I: All Access
|

C. Control of Insects and Rodents:

1. Rats, flies, roaches, gnats, mosquitoes, and other insects are disease carriers.

These can be kept to a minimum when food service personnel adhere to the
following:

a. Separate garbage and trash. Keep containers tightly covered and wash and

sterilize garbage and trash cans after emptying. Clean garbage and refuse
areas daily;

b. Ensure all openings and cracks in walls or floors are closed. Ensure that

screens, windows, and pipes going through walls, floors, or ceiling are
sealed, fit tightly, and kept in good repair;

c. Keep walls, floors, locker rooms, storage, preparation, and scullery areas

clean; and

d. Keep all foods in proper size pans, covered, and stored correctly. Store all

food supplies on pallets, skids, or in covered containers no less than 6”
inches off the floor on pallets in the warehouse.

D. Inspections:

1. The Food Service Director or their designee will conduct and document a

daily inspection using Attachment 3, Sanitation Checklist, in addition to any
formal inspection made by the Food Service Advisor, local Health Inspector,
Fire Marshall, or Medical Section.

2. The Food Service Director in each facility will make a weekly formal

inspection of their total food service operation using Attachment 1, Weekly
Food Service Assessment Report.

|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
|---|---|---|
|Policy Name: Sanitation|Policy Name: Sanitation|Policy Name: Sanitation|
|Policy Number:409.04.10|Effective Date: 9/23/2020|Page Number: 6 of 6|
|Authority:
Commissioner
|Originating Division:
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|Access Listing:
Level I: All Access
|

3. The Food Service Advisor will conduct assessments of the total food service

operation three (3) times per year. Monthly food service assessment forms
will be used as documentation. Food and Farm Services Central Office may
be contacted for a copy of the Monthly Assessment Form.

4. All local inspections will be documented and kept on file in the Food Service

office.

5. Freezer, refrigerator and/or cooler temperatures will be checked and recorded

three (3) times in a 24-hour period in accordance with Attachment 3, Daily
Food Storage Temperature Log of SOP 409.04.27. Dishwashing temperatures
will be checked and recorded at least one (1) time per meal using Attachment
2, Daily Dishwasher Temperature Log. This log will be maintained in the
Food Service office and kept on file for five (5) years.

6. A copy of all Health Department Inspections will be forwarded to Food and

Farm Services Central Office, in addition to a corrective action plan for all
citations listed.

V. Attachments:

Attachment 1: Weekly Food Service Assessment Report
Attachment 2: Daily Dishwasher Temperature Log
Attachment 3: Sanitation Checklist

VI. Record Retention of Forms Relevant to this Policy:

Upon completion, Attachments 1, 2, and 3 shall be maintained locally for six (6) years
and then destroyed.