{
    "sop_number": "409.04.10",
    "old_code": "IVL01-0009",
    "title": "Sanitation",
    "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 sanitation standards and requirements for all GDC state prisons and centers that operate kitchens for food preparation. It applies to all food service personnel, including civilian staff and offender workers, and outlines requirements for personal hygiene, facility cleanliness, equipment sanitation, pest control, and waste management to protect public health and comply with Georgia Department of Public Health regulations.",
    "key_topics": [
        "food service sanitation",
        "personal hygiene",
        "kitchen cleanliness",
        "food handling safety",
        "hand washing",
        "equipment sanitation",
        "pest control",
        "food contamination prevention",
        "facility maintenance",
        "waste disposal",
        "food service staff training"
    ],
    "cross_references": [],
    "content": "|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:** Sanitation|**Policy Name:** Sanitation|**Policy Name:** Sanitation|\n|**Policy Number:**409.04.10|**Effective Date:** 9/23/2020|**Page Number:** 1 of 6|\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 a clearly defined sanitation program at all Georgia\nDepartment of Corrections (GDC) State Prisons and Centers which operate kitchens\nfor preparation of the GDC Master Menu. These policies shall be used in addition to\nthose outlined in Chapter 511-6-1 of Rules Georgia Department of Public Health\n(GA DPH). Exceptions may be made for contracted food service operations.\n\n**II.** **Authority:**\n\nA. O.C.G.A \u00a742-2-11;\n\nB. Rules of the Georgia Department of Public Health: Chapter 511-6-1;\n\nC. GDC Standard Operating Procedures (SOPs): 409.04.12 Food Service Staff and\n\n409.04.13 Offender Workers; and\n\nD. ACA Standards: 2-CO-4C-01, 5-ACI-7A-07 (ref. 4-4455), 5-ACI-5C-11 (ref. 4\n4322), 5-ACI-5C-13 (ref. 4-4324), 5-ACI-5D-01 (ref. 4-4329, 4-ACRS-1A-02,\n4-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.\n\n**III.** **Definitions:**\n\n**Sanitation**    - The formulation and application of measures designed to protect public\nhealth.\n\n**IV.** **Statement of Policy and Applicable Procedures:**\n\nA. Sanitation:\n\n\n1. In each facility, the Food Service Director or their designee will instruct and\n\ntrain all food service personnel on the proper methods and procedures\nregarding sanitation rules and regulations.\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:** Sanitation|**Policy Name:** Sanitation|**Policy Name:** Sanitation|\n|**Policy Number:**409.04.10|**Effective Date:** 9/23/2020|**Page Number:** 2 of 6|\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\n2. Each food service facility will implement these section guidelines in meeting\n\nall pertinent rules and regulations.\n\nB. Personal Hygiene:\n\n\n1. No person, civilian, or offender with open lesions, infected wounds or any\n\ncommunicable disease that can be transmitted through food handling will be\npermitted to work in the food service operation. The Food Service Director or\ntheir designee shall visually check offenders and staff for obvious signs of\ndisease and/or infection when staff and offenders report for work.\n\n2. All personnel shall demonstrate habits of personal cleanliness and shall use\n\ngood hygiene practices during all working periods in the food service area.\nThis includes the following:\n\n\na. Bathing or showering daily and cleaning hair, teeth, and nails daily. Daily\n\nuse of a deodorant is recommended;\n\nb. Wearing clean undergarments and outer clothing such as uniforms,\n\naprons, hair nets/hats, beard nets and shoes;\n\n\n1) Shoes should be polished and clean with non-skid soles. There shall\n\nbe no open-toed shoes or tennis shoes worn in food service areas.\n\n2) Beards must be in accordance to GDC guidelines.\n\n\n3) Minimal jewelry should be worn.\n\nc. Washing hands frequently to prevent cross contamination of food and for\n\npersonal protection. Any perspiration should be removed with a\ndisposable towel or napkin; aprons or outer clothing should not be used to\nprevent contamination of food and equipment;\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:** Sanitation|**Policy Name:** Sanitation|**Policy Name:** Sanitation|\n|**Policy Number:**409.04.10|**Effective Date:** 9/23/2020|**Page Number:** 3 of 6|\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. Wearing specified uniforms, shoes, hair nets/hats, beard nets, etc. as\n\ndetermined by policy. Refer to 409.04.12, Food Service Staff and\n409.04.13, Offender Workers.\n\n3. Tobacco is not permitted in any preparation, service, or dining areas of the\nfood service operation.\n\n4. The Food Service Director shall prepare a housekeeping schedule. The Food\nService Director or their designee shall monitor adherence to the schedule.\nThis schedule shall address the following:\n\n\na. All work and storage areas must be clean, well-lighted and orderly;\n\nb. Overhead pipes should be eliminated or covered by a false ceiling in food\n\npreparation area. These pipes are a hazard because they collect dust and\nmight leak, thus contaminating food. Light covers should be used at all\ntimes to protect against contamination;\n\nc. Sneeze guards must be used for all serving lines not protected by\n\nenclosed serving lines;\n\nd. Walls, floors and ceilings in all areas must be cleaned on a regular basis.\n\nExposed ventilation ducts and hoods are to be cleaned as often as needed;\n\ne. All kitchenware and food-contact surfaces of equipment, including wet\n\nand dry food storage containers, are to be washed, rinsed and sanitized\nafter each use and after any interruption of operation during which\ncontamination could occur (e.g. after spraying for insect and rodent\ncontrol). Food-contact surfaces of equipment such as grills, tilting\nskillets, steam kettles, etc. and the cavities of door seals should be cleaned\nas necessary to reduce accumulation of dust, dirt, food particles, and other\ndebris;\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:** Sanitation|**Policy Name:** Sanitation|**Policy Name:** Sanitation|\n|**Policy Number:**409.04.10|**Effective Date:** 9/23/2020|**Page Number:** 4 of 6|\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\nf. A ready supply of hot water (140 \uf0b0 F) must be available;\n\ng. At least 20-foot candles of light per square foot should be provided for all\n\nfood preparation surfaces and equipment of utensil washing stations. To\nprevent broken glass from contaminating food, protective shields are to\nbe provided for all lighting fixtures located over, by or within areas of\nfood, equipment or utensil storage; preparation, service, and display\nareas; or in areas where equipment or utensils are washed;\n\nh. Sufficient ventilation should be provided to keep food areas free of\n\nexcessive heat, steam, condensation, vapors, obnoxious odors, smoke,\nand fumes. Mechanical ventilation shall be installed, cleaned, and\noperated according to law and vented to the outside to prevent unsightly,\nharmful, or unlawful discharge. Free-standing fans, intake and exhaust air\nducts shall be designed and maintained to prevent the entrance of dust,\ndirt, and other contaminating materials to food service preparation,\nserving, and storage areas;\n\ni. An adequate number of approved containers for garbage and refuse\n\ndisposal must be available. Garbage and refuse are to be kept in durable,\neasily cleanable, insect-proof containers that do not leak and do not\nabsorb liquids. A sufficient number of containers shall be used and kept\ncovered. Containers should be emptied and cleaned at least one (1) time a\nday;\n\nj. Outside openings should be protected against the entrance of insects and\n\nrodents by tight-fitting, self-closing doors, closed windows, screening,\ncontrolled air currents, or other means; and\n\nk. Containers of poisonous or toxic materials will be prominently marked\n\n(insecticides, rodenticides, detergents, sanitizers and related cleaning\nagents) and stored physically separate from each other and foods.\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:** Sanitation|**Policy Name:** Sanitation|**Policy Name:** Sanitation|\n|**Policy Number:**409.04.10|**Effective Date:** 9/23/2020|**Page Number:** 5 of 6|\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\nC. Control of Insects and Rodents:\n\n\n1. Rats, flies, roaches, gnats, mosquitoes, and other insects are disease carriers.\n\nThese can be kept to a minimum when food service personnel adhere to the\nfollowing:\n\n\na. Separate garbage and trash. Keep containers tightly covered and wash and\n\nsterilize garbage and trash cans after emptying. Clean garbage and refuse\nareas daily;\n\nb. Ensure all openings and cracks in walls or floors are closed. Ensure that\n\nscreens, windows, and pipes going through walls, floors, or ceiling are\nsealed, fit tightly, and kept in good repair;\n\nc. Keep walls, floors, locker rooms, storage, preparation, and scullery areas\n\nclean; and\n\nd. Keep all foods in proper size pans, covered, and stored correctly. Store all\n\nfood supplies on pallets, skids, or in covered containers no less than 6\u201d\ninches off the floor on pallets in the warehouse.\n\n\nD. Inspections:\n\n\n1. The Food Service Director or their designee will conduct and document a\n\ndaily inspection using Attachment 3, Sanitation Checklist, in addition to any\nformal inspection made by the Food Service Advisor, local Health Inspector,\nFire Marshall, or Medical Section.\n\n2. The Food Service Director in each facility will make a weekly formal\n\ninspection of their total food service operation using Attachment 1, Weekly\nFood Service Assessment Report.\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:** Sanitation|**Policy Name:** Sanitation|**Policy Name:** Sanitation|\n|**Policy Number:**409.04.10|**Effective Date:** 9/23/2020|**Page Number:** 6 of 6|\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\n3. The Food Service Advisor will conduct assessments of the total food service\n\noperation three (3) times per year. Monthly food service assessment forms\nwill be used as documentation. Food and Farm Services Central Office may\nbe contacted for a copy of the Monthly Assessment Form.\n\n4. All local inspections will be documented and kept on file in the Food Service\n\noffice.\n\n5. Freezer, refrigerator and/or cooler temperatures will be checked and recorded\n\nthree (3) times in a 24-hour period in accordance with Attachment 3, Daily\nFood Storage Temperature Log of SOP 409.04.27. Dishwashing temperatures\nwill be checked and recorded at least one (1) time per meal using Attachment\n2, Daily Dishwasher Temperature Log. This log will be maintained in the\nFood Service office and kept on file for five (5) years.\n\n6. A copy of all Health Department Inspections will be forwarded to Food and\n\nFarm Services Central Office, in addition to a corrective action plan for all\ncitations listed.\n\n**V.** **Attachments:**\n\nAttachment 1: Weekly Food Service Assessment Report\nAttachment 2: Daily Dishwasher Temperature Log\nAttachment 3: Sanitation Checklist\n\n**VI.** **Record Retention of Forms Relevant to this Policy:**\n\nUpon completion, Attachments 1, 2, and 3 shall be maintained locally for six (6) years\nand then destroyed.",
    "word_count": 1588,
    "powerdms_url": "https://public.powerdms.com/GADOC/documents/105509",
    "url": "https://gps.press/sop-data/409.04.10/",
    "attachments": [
        {
            "number": 1,
            "title": "Weekly Food Service Assessment Report",
            "word_count": 1051,
            "url": "https://gps.press/sop-data/409.04.10-att-1/"
        },
        {
            "number": 2,
            "title": "Daily Dishwasher Temperature Log",
            "word_count": 137,
            "url": "https://gps.press/sop-data/409.04.10-att-2/"
        },
        {
            "number": 3,
            "title": "Sanitation Checklist (Attachment 3)",
            "word_count": 615,
            "url": "https://gps.press/sop-data/409.04.10-att-3/"
        }
    ]
}