{
    "sop_number": "409.04.11",
    "old_code": "IVL01-0010",
    "title": "Risk Management",
    "division": "Executive Division (Georgia Correctional Industries - Food and Farm Services)",
    "topic_area": "409 Policy - GCI Food Service",
    "effective_date": "2020-03-27",
    "summary": "This policy establishes safety guidelines and risk management procedures for food service operations in GDC facilities. It applies to food service staff and offenders assigned to kitchen operations and requires the Food Service Director to implement safety training, conduct daily inspections, and enforce safe practices for handling supplies, preparing foods with cutting instruments, and operating mechanical equipment to prevent accidents and injuries.",
    "key_topics": [
        "food service safety",
        "kitchen safety",
        "risk management",
        "cutting instruments",
        "mechanical equipment safety",
        "accident prevention",
        "safe lifting techniques",
        "kitchen hazards",
        "food service training",
        "equipment guards",
        "electrical safety",
        "supply handling",
        "storage safety"
    ],
    "cross_references": [],
    "content": "|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name**: Risk Management|**Policy Name**: Risk Management|**Policy Name**: Risk Management|\n|**Policy Number**: 409.04.11|**Effective Date**: 3/27/2020|**Page Number**: 1 of 9|\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\nA. It is the policy of the Food and Farm Service\u2019s Subdivision to provide food\n\nservice staff and offenders in Georgia Department of Correction (GDC) State\nPrisons and Centers which operate kitchens for preparation of the GDC Master\nMenu with guidelines and methods that promotes on-the-job safety practices and\naccident prevention.\n\nB. The Food Service Director or their designee will provide food service staff and\n\noffenders assigned to food service with safety rules and regulations.\n\nC. Security procedures will be adopted to ensure the safety of staff and offenders, to\n\nmaintain order within the food service area, and to prevent escape in each GDC\nfeeding unit.\n\nD. The Food Service Director or his/her designee will inspect the areas involving\n\nfood service operations on a daily basis to ensure safety procedures and practices\nare followed to maintain and/or provide a safe working environment that\ncomplies with the laws and regulations of GDC in accordance with Standard\nOperating Procedures (SOPs) 409.04.18 Inspection/Storage and 409.04.19 Food\nService Equipment.\n\n**II.** **Authority:**\n\nA. O.C.G.A\u00a7 42-2-11;\n\nB. GDC SOPs: 409.04.18 Inspection/Storage and 409.04.19 Food Service\n\nEquipment; and\n\nC. ACA Standards: 1-CTA-3D-02 and 5-ACI-5C-10 (ref. 4-4321-1).\n\n**III.** **Definitions:**\n\nA. **Cutting Instrument**    - An approved, food grade utensil that can be utilized to cut,\n\nchop, dice, etc., food items.\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name**: Risk Management|**Policy Name**: Risk Management|**Policy Name**: Risk Management|\n|**Policy Number**: 409.04.11|**Effective Date**: 3/27/2020|**Page Number**: 2 of 9|\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. Safety:\n\n\n1. The Food Service Director or his/her designee will provide staff and\n\noffenders with SOPs regarding safety practices and accident prevention\nthrough monthly staff meetings, posted memorandums, training sessions, and\nnew employee orientation. Employees will read and sign safety regulations\nand SOPs.\n\n2. The Food Service Director or his/her designee will inspect all areas of food\n\nservice a minimum of once daily for safety, fire, and accident prevention.\nInspection forms, work order requests, equipment reports, fire, and public\nhealth department inspections are required for documentation.\n\n\nB. Handling of Supplies: Safe handling of supplies will prevent cuts, strains, and\n\nfalls. To reduce these hazards, kitchen personnel should follow the practices\nlisted below:\n\n\n1. Loads that are too heavy should not be lifted or carried;\n\n2. Carts should be utilized for transporting supplies that cannot be carried\n\nsafely;\n\n3. When lifting objects, stance should be firm, body weight evenly distributed,\n\nknees bent, back straight, and the load close to the body. Thigh and shoulder\nmuscles should be used to lift objects. When transporting items, a normal\nwalking gait should be used, and there should be a clear walking path. Feet\nshould pivot instead of turning or twisting the body. The load should be eased\nto its designated storage place;\n\n4. A strong, well-braced ladder should be provided for removing all items from\n\nshelves over six feet (6\u2019) high;\n\n5. Shelving should be strong, well designed, and in good repair;\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name**: Risk Management|**Policy Name**: Risk Management|**Policy Name**: Risk Management|\n|**Policy Number**: 409.04.11|**Effective Date**: 3/27/2020|**Page Number**: 3 of 9|\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\n6. Goods should be safely stacked, and heavy goods should be placed on lower\n\nshelves;\n\n7. Insecticides, cleaning supplies, and other contaminants should be stored in a\n\nseparate room from the food supplies. All compounds such as bleach, soap,\nand pest control should be properly labeled;\n\n8. Aisles in storage areas should be clear of obstructions and should have\n\nappropriate lighting. This also applies to cold storage areas;\n\n9. Proper care should be taken when opening wooden crates. All protruding\n\nnails should be removed. All empty cases should be promptly discarded;\n\n10. Storeroom floors should be kept clean and dry; and\n\n11. Equipment doors and drawers should be closed.\n\nC. Preparation of Foods: To perform these duties, kitchen personnel must use\n\nvarious types of Cutting Instruments and operate mechanical equipment. To\nguard against cuts, falls, and serious injuries sustained when using mechanical\nequipment, the following safety procedures should be followed:\n\n\n1. Cutting Instruments:\n\n\na. Instruments should remain sharpened. Properly sharpened tools require\n\nless pressure and cut more easily;\n\nb. The right utensil should be used for the assigned job. A Cutting\n\nInstrument should not be used to open cans or pry open lids;\n\nc. Food service workers should cut away from the body and from co\nworkers;\n\nd. Items should not be held in the palm of the hand when attempting to cut\n\nthem;\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name**: Risk Management|**Policy Name**: Risk Management|**Policy Name**: Risk Management|\n|**Policy Number**: 409.04.11|**Effective Date**: 3/27/2020|**Page Number**: 4 of 9|\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. Cutting Instruments should be carried by the handle with tips pointed\n\ndown and cutting edge away from the body;\n\nf. Cutting Instrument handles should be kept clean and free of grease.\n\nCutting Instruments should be washed separately and never placed in a\nsink for others to wash;\n\ng. A sharp-edged tool should never be left lying unsupervised on a work\n\ntable;\n\nh. Food service workers should not attempt to catch a falling Cutting\n\nInstrument; and\n\ni. Cutting Instruments should not be carried when hands are full.\n\n2. Mechanical Equipment:\n\n\na. All kitchen personnel should be instructed in the proper operation of all\n\nmechanical equipment;\n\nb. Equipment should not be left unsupervised when it is in operation.\n\nElectrical cords should be plugged into the equipment or appliance first\nthen into the electrical outlet. To unplug electrical cords, the plug should\nbe removed from the electrical outlet first then from the equipment or\nappliance;\n\nc. All equipment safety devices and guards should be used and in good\n\ncondition;\n\nd. Fingers should be kept away from all moving parts of equipment. For\n\nexample, hands and utensils should be kept out of mixing bowl when\nmixing machine is in operation. The equipment should always be shut off\nwhen scraping down, removing the bowl, or changing attachments;\n\ne. All defective equipment and worn or frayed electrical cords should be\n\nreported, red tagged, and secured until repaired. Only qualified persons\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name**: Risk Management|**Policy Name**: Risk Management|**Policy Name**: Risk Management|\n|**Policy Number**: 409.04.11|**Effective Date**: 3/27/2020|**Page Number**: 5 of 9|\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\nshall be allowed to install or make repairs on mechanical equipment;\n\nf. Equipment should be unplugged from electrical source before being\n\ncleaned.\n\nD. Work Areas: Burns and falls are two types of accidents that occur in food service\n\nwork areas. To guard against these accidents, these safety practices shall be\nfollowed:\n\n\n1. Food service staff should be thoroughly familiar with operating each piece of\n\nequipment. Equipment should be in proper working condition;\n\n2. Handles of cooking equipment should be turned parallel to the front of the\n\nrange top stove. Pot handles should be kept away from high heat and from\nprotruding in aisles. Pans with loose handles or rounded bottoms should not\nbe used. Utensils or cooking equipment should not be balanced on the edge\nof cooking surfaces;\n\n3. Dry towels or hot pads should be used to handle hot utensils. Help should be\n\nrecruited when hot and heavy items are being transported. A safe destination\nshould be prepared before a hot pan or item is transported from a range top\nstove or oven. Co-workers should be informed when hot items are being\ntransported;\n\n4. Food service workers should stand to the side of steamers or ovens when\n\nbeing opened. Covers of hot pans should be lifted away from the person who\nis removing them. Foods should be stirred with long-handled spoons or\npaddles;\n\n5. Containers should be filled to the proper level and not overfilled. Cooking\n\nsurfaces should not be overcrowded with food items or cooking utensils;\n\n6. Spilled foods should be cleaned up promptly. Food service workers should be\n\nnotified of wet floors with a wet floor sign;\n\n7. Steam pipes should be recessed or covered with a safe material to prevent\n\ncontact burns; and\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name**: Risk Management|**Policy Name**: Risk Management|**Policy Name**: Risk Management|\n|**Policy Number**: 409.04.11|**Effective Date**: 3/27/2020|**Page Number**: 6 of 9|\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\n8. Food service workers should remain alert at all times, especially when\n\nworking around cooking and mechanical equipment.\n\nE. Serving: Burns, collisions, and falls are common types of accidents that occur\n\nwhen food is being served. Rushing and lack of attention may cause collisions\nand hot foods to spill, resulting in burns, slips, and falls. Careless mopping and\nwearing of improper shoes contribute to these accidents. The following safety\npractices are to be followed:\n\n1. Food service workers should walk carefully when carrying or moving hot\n\nfoods. Other personnel should be notified when hot items are being\ntransported or steam table pans are being replaced.\n\n2. Food service staff and offenders should be taught how to change steam table\n\ninserts properly to avoid steam burns. Steam table inserts should always be\nlifted at the near side to clear the opening then slide from the rear side to\nallow the steam to rise harmlessly at the far end of the insert.\n\n3. Floors should be kept clean and dry. Food and water spills should be cleaned\n\npromptly. Wet floor signs should be placed in areas where floors are wet or\ndamp; and\n\n4. Proper footwear should be worn and kept in good condition.\n\nF. Pot Washing and Dishwashing: Falls, cuts, and burns are the chief injuries that\n\noccur in these areas. Kitchen personnel are to follow the safety practices listed\nbelow to avoid these injuries:\n\n1. Pots and trays should be properly stacked.\n\n2. Hands should not be used to pick up broken glass and dishes. Sinks should be\n\ndrained when glass is broken in water. Glass should be swept up or removed\nwith a cloth;\n\n3. Working areas around sinks should be kept dry as possible. Mats and floors\n\nshould be washed daily or more often if necessary; and\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name**: Risk Management|**Policy Name**: Risk Management|**Policy Name**: Risk Management|\n|**Policy Number**: 409.04.11|**Effective Date**: 3/27/2020|**Page Number**: 7 of 9|\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. Water temperatures should be checked regularly with thermometers. Rubber\n\ngloves should be used to prevent burns when removing utensils from hot\nwater. Food service workers should stand to the side of the dishwasher when\nlifting doors.\n\nG. Fire Prevention: Fire hazards can be eliminated with a well-organized fire\n\nprevention program. All food service personnel share the responsibility of fire\nprevention and should ensure that the below policies and procedures are\nfollowed:\n\n1. Smoking is prohibited in food preparation, serving, dining and warehouse\n\nareas;\n\n2. Aisles are kept clear, and areas are free of trash and debris;\n\n3. Grease rags are cleaned and discarded immediately after use;\n\n4. Equipment is kept clean and free of grease. Fats are stored away from flames,\n\nand water is never added to a hot fat;\n\n5. All switchbox and high voltage boxes should be closed and properly labeled.\n\nAll defective wiring should be reported to facility maintenance;\n\n6. All gas combustible equipment requiring a ventilation system should be\n\nunder a hood\n\n7. Exit signs, fire extinguishers, and alarm devices should be in good condition\n\nand properly labeled. Emergency procedures are to be provided to all\npersonnel in case of an actual fire;\n\n8. The local fire department or fire authority is to be notified of any type of fire\n\nto ensure that the area is safe for personnel to resume work; and\n\n9. Food service personnel should be trained in fire safety. This should include\n\nclasses of fires, types of fire extinguishers, location of fire alarms, and exits.\nThe local fire authority may be utilized to conduct classes for personnel.\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name**: Risk Management|**Policy Name**: Risk Management|**Policy Name**: Risk Management|\n|**Policy Number**: 409.04.11|**Effective Date**: 3/27/2020|**Page Number**: 8 of 9|\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\nH. Security:\n\n\n\n\n\n\n\n1. Written Post Orders concerning security will be adapted to the Food Service\n\noperation in each facility. These will include:\n\n\na. Areas considered in the supervisory and management control of the food\n\nservice department;\n\nb. Offender traffic within and in-and-out of food service areas. This includes\n\nfood service offenders and offenders of the general population who use\nthe dining facilities;\n\nc. Control of supplies, including issuance, storage, and use of all items for\n\nwhich food services has responsibility; and\n\nd. The control of contraband items.\n\nI. Cutting Instruments and Tool Control:\n\n\n1. Cutting Instruments, utensils, etc. used by Food Service personnel will be\n\nstored in a tool cabinet equipped with a shadow board and a secured locking\ndevice. The shadow board will be locked in a secure room or enclosed in a\nheavy wire structure, which will be locked.\n\n2. All Cutting Instruments and tools shall be marked with an identification\n\nsymbol or number. The Food Service Director or his/her designee will be\nresponsible for the control and safekeeping of all tools and be responsible for\nissuing and inventory of these items. The Food Service Director or his/her\ndesignee shall have possession of the key. A daily inventory will be\nmaintained and kept in the food service department. Local operating\nprocedure may require additional accountability and inventory procedures.\n\n3. A complete inventory of tools and utensils will be performed by the Food\n\nService Director or his/her designee and witnessed by the kitchen officer at\nthe change of each shift. The inventory shall be documented in the tool sign\nout/in book. The person's name, item used, identification number, date out\nand in, and time out and in are to be included in the official daily log book.\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name**: Risk Management|**Policy Name**: Risk Management|**Policy Name**: Risk Management|\n|**Policy Number**: 409.04.11|**Effective Date**: 3/27/2020|**Page Number**: 9 of 9|\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. Cutting Instruments and tools will be issued to authorized personnel only.\n\nThe person's name, item issued including identification number and other\ninformation such as time and date is to be included on the check-out sheet.\nThe person receiving the item will be responsible for maintaining and\nreturning the item issued. These procedures apply to offenders working in\nthe food service area. Close supervision of offenders with Cutting\nInstruments and tools is required for maintaining these items. If a tool or\ncutting utensil is lost or misplaced, the Food Service Director and security\nwill be notified immediately. Offenders and staff will remain in the food\nservice department until a thorough search is made. A report documenting the\ndetails of the loss will be written.\n\nJ. Key Control: The Warden, the Key and Tool Control Officer, and the Food\n\nService Director should determine who will have keys in the Food Service\nDepartment. Keys will be drawn from the control room upon entering for duty.\nUnder no circumstances shall any offender be permitted to use keys. Keys will be\naffixed to the belt, kept in a pocket or pouch and out of the offenders\u2019 sight as\nmuch as possible. At no time will facility keys be carried outside of the facility.\nWhen going off duty keys will be turned in to the control room. Additional\nprocedures concerning key control may be required by each facility within GDC.\n\nK. Contraband Food Items: Yeast and other items require special consideration and\n\ncontrol in the food service department. Yeast is to be stored in a locked area or\ncabinet and dispensed by authorized food service staff. Yeast should be issued to\nfood service staff and closely supervised until the yeast is thoroughly\nincorporated as an ingredient in the item being prepared. Recipes containing\nyeast are to be accurately followed; yeast is also available in items such as raw\ndough. Other items such as sugar and coffee will be handled in the same manner\nas yeast.\n\n**V.** **Attachments:** None.\n\n**VI.** **Record Retention of Forms Relevant to this Policy:** None.",
    "word_count": 2803,
    "powerdms_url": "https://public.powerdms.com/GADOC/documents/105510",
    "url": "https://gps.press/sop-data/409.04.11/",
    "attachments": []
}