SOP_NUMBER: 409.04.11
TITLE: Risk Management
REFERENCE_CODE: IVL01-0010
DIVISION: Executive Division (Georgia Correctional Industries - Food and Farm Services)
TOPIC_AREA: 409 Policy - GCI Food Service
EFFECTIVE_DATE: 2020-03-27
WORD_COUNT: 2803
POWERDMS_URL: https://public.powerdms.com/GADOC/documents/105510
URL: https://gps.press/sop-data/409.04.11/

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

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|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|
|---|---|---|
|**Policy Name**: Risk Management|**Policy Name**: Risk Management|**Policy Name**: Risk Management|
|**Policy Number**: 409.04.11|**Effective Date**: 3/27/2020|**Page Number**: 1 of 9|
|**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>|



**I.** **Introduction and Summary:**

A. It is the policy of the Food and Farm Service’s Subdivision to provide food

service staff and offenders in Georgia Department of Correction (GDC) State
Prisons and Centers which operate kitchens for preparation of the GDC Master
Menu with guidelines and methods that promotes on-the-job safety practices and
accident prevention.

B. The Food Service Director or their designee will provide food service staff and

offenders assigned to food service with safety rules and regulations.

C. Security procedures will be adopted to ensure the safety of staff and offenders, to

maintain order within the food service area, and to prevent escape in each GDC
feeding unit.

D. The Food Service Director or his/her designee will inspect the areas involving

food service operations on a daily basis to ensure safety procedures and practices
are followed to maintain and/or provide a safe working environment that
complies with the laws and regulations of GDC in accordance with Standard
Operating Procedures (SOPs) 409.04.18 Inspection/Storage and 409.04.19 Food
Service Equipment.

**II.** **Authority:**

A. O.C.G.A§ 42-2-11;

B. GDC SOPs: 409.04.18 Inspection/Storage and 409.04.19 Food Service

Equipment; and

C. ACA Standards: 1-CTA-3D-02 and 5-ACI-5C-10 (ref. 4-4321-1).

**III.** **Definitions:**

A. **Cutting Instrument**    - An approved, food grade utensil that can be utilized to cut,

chop, dice, etc., food items.


|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|
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|**Policy Name**: Risk Management|**Policy Name**: Risk Management|**Policy Name**: Risk Management|
|**Policy Number**: 409.04.11|**Effective Date**: 3/27/2020|**Page Number**: 2 of 9|
|**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>|



**IV.** **Statement of Policy and Applicable Procedures:**

A. Safety:


1. The Food Service Director or his/her designee will provide staff and

offenders with SOPs regarding safety practices and accident prevention
through monthly staff meetings, posted memorandums, training sessions, and
new employee orientation. Employees will read and sign safety regulations
and SOPs.

2. The Food Service Director or his/her designee will inspect all areas of food

service a minimum of once daily for safety, fire, and accident prevention.
Inspection forms, work order requests, equipment reports, fire, and public
health department inspections are required for documentation.


B. Handling of Supplies: Safe handling of supplies will prevent cuts, strains, and

falls. To reduce these hazards, kitchen personnel should follow the practices
listed below:


1. Loads that are too heavy should not be lifted or carried;

2. Carts should be utilized for transporting supplies that cannot be carried

safely;

3. When lifting objects, stance should be firm, body weight evenly distributed,

knees bent, back straight, and the load close to the body. Thigh and shoulder
muscles should be used to lift objects. When transporting items, a normal
walking gait should be used, and there should be a clear walking path. Feet
should pivot instead of turning or twisting the body. The load should be eased
to its designated storage place;

4. A strong, well-braced ladder should be provided for removing all items from

shelves over six feet (6’) high;

5. Shelving should be strong, well designed, and in good repair;


|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|
|---|---|---|
|**Policy Name**: Risk Management|**Policy Name**: Risk Management|**Policy Name**: Risk Management|
|**Policy Number**: 409.04.11|**Effective Date**: 3/27/2020|**Page Number**: 3 of 9|
|**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>|



6. Goods should be safely stacked, and heavy goods should be placed on lower

shelves;

7. Insecticides, cleaning supplies, and other contaminants should be stored in a

separate room from the food supplies. All compounds such as bleach, soap,
and pest control should be properly labeled;

8. Aisles in storage areas should be clear of obstructions and should have

appropriate lighting. This also applies to cold storage areas;

9. Proper care should be taken when opening wooden crates. All protruding

nails should be removed. All empty cases should be promptly discarded;

10. Storeroom floors should be kept clean and dry; and

11. Equipment doors and drawers should be closed.

C. Preparation of Foods: To perform these duties, kitchen personnel must use

various types of Cutting Instruments and operate mechanical equipment. To
guard against cuts, falls, and serious injuries sustained when using mechanical
equipment, the following safety procedures should be followed:


1. Cutting Instruments:


a. Instruments should remain sharpened. Properly sharpened tools require

less pressure and cut more easily;

b. The right utensil should be used for the assigned job. A Cutting

Instrument should not be used to open cans or pry open lids;

c. Food service workers should cut away from the body and from co
workers;

d. Items should not be held in the palm of the hand when attempting to cut

them;


|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|
|---|---|---|
|**Policy Name**: Risk Management|**Policy Name**: Risk Management|**Policy Name**: Risk Management|
|**Policy Number**: 409.04.11|**Effective Date**: 3/27/2020|**Page Number**: 4 of 9|
|**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>|



e. Cutting Instruments should be carried by the handle with tips pointed

down and cutting edge away from the body;

f. Cutting Instrument handles should be kept clean and free of grease.

Cutting Instruments should be washed separately and never placed in a
sink for others to wash;

g. A sharp-edged tool should never be left lying unsupervised on a work

table;

h. Food service workers should not attempt to catch a falling Cutting

Instrument; and

i. Cutting Instruments should not be carried when hands are full.

2. Mechanical Equipment:


a. All kitchen personnel should be instructed in the proper operation of all

mechanical equipment;

b. Equipment should not be left unsupervised when it is in operation.

Electrical cords should be plugged into the equipment or appliance first
then into the electrical outlet. To unplug electrical cords, the plug should
be removed from the electrical outlet first then from the equipment or
appliance;

c. All equipment safety devices and guards should be used and in good

condition;

d. Fingers should be kept away from all moving parts of equipment. For

example, hands and utensils should be kept out of mixing bowl when
mixing machine is in operation. The equipment should always be shut off
when scraping down, removing the bowl, or changing attachments;

e. All defective equipment and worn or frayed electrical cords should be

reported, red tagged, and secured until repaired. Only qualified persons


|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|
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|**Policy Name**: Risk Management|**Policy Name**: Risk Management|**Policy Name**: Risk Management|
|**Policy Number**: 409.04.11|**Effective Date**: 3/27/2020|**Page Number**: 5 of 9|
|**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>|



shall be allowed to install or make repairs on mechanical equipment;

f. Equipment should be unplugged from electrical source before being

cleaned.

D. Work Areas: Burns and falls are two types of accidents that occur in food service

work areas. To guard against these accidents, these safety practices shall be
followed:


1. Food service staff should be thoroughly familiar with operating each piece of

equipment. Equipment should be in proper working condition;

2. Handles of cooking equipment should be turned parallel to the front of the

range top stove. Pot handles should be kept away from high heat and from
protruding in aisles. Pans with loose handles or rounded bottoms should not
be used. Utensils or cooking equipment should not be balanced on the edge
of cooking surfaces;

3. Dry towels or hot pads should be used to handle hot utensils. Help should be

recruited when hot and heavy items are being transported. A safe destination
should be prepared before a hot pan or item is transported from a range top
stove or oven. Co-workers should be informed when hot items are being
transported;

4. Food service workers should stand to the side of steamers or ovens when

being opened. Covers of hot pans should be lifted away from the person who
is removing them. Foods should be stirred with long-handled spoons or
paddles;

5. Containers should be filled to the proper level and not overfilled. Cooking

surfaces should not be overcrowded with food items or cooking utensils;

6. Spilled foods should be cleaned up promptly. Food service workers should be

notified of wet floors with a wet floor sign;

7. Steam pipes should be recessed or covered with a safe material to prevent

contact burns; and


|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|
|---|---|---|
|**Policy Name**: Risk Management|**Policy Name**: Risk Management|**Policy Name**: Risk Management|
|**Policy Number**: 409.04.11|**Effective Date**: 3/27/2020|**Page Number**: 6 of 9|
|**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>|



8. Food service workers should remain alert at all times, especially when

working around cooking and mechanical equipment.

E. Serving: Burns, collisions, and falls are common types of accidents that occur

when food is being served. Rushing and lack of attention may cause collisions
and hot foods to spill, resulting in burns, slips, and falls. Careless mopping and
wearing of improper shoes contribute to these accidents. The following safety
practices are to be followed:

1. Food service workers should walk carefully when carrying or moving hot

foods. Other personnel should be notified when hot items are being
transported or steam table pans are being replaced.

2. Food service staff and offenders should be taught how to change steam table

inserts properly to avoid steam burns. Steam table inserts should always be
lifted at the near side to clear the opening then slide from the rear side to
allow the steam to rise harmlessly at the far end of the insert.

3. Floors should be kept clean and dry. Food and water spills should be cleaned

promptly. Wet floor signs should be placed in areas where floors are wet or
damp; and

4. Proper footwear should be worn and kept in good condition.

F. Pot Washing and Dishwashing: Falls, cuts, and burns are the chief injuries that

occur in these areas. Kitchen personnel are to follow the safety practices listed
below to avoid these injuries:

1. Pots and trays should be properly stacked.

2. Hands should not be used to pick up broken glass and dishes. Sinks should be

drained when glass is broken in water. Glass should be swept up or removed
with a cloth;

3. Working areas around sinks should be kept dry as possible. Mats and floors

should be washed daily or more often if necessary; and


|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|
|---|---|---|
|**Policy Name**: Risk Management|**Policy Name**: Risk Management|**Policy Name**: Risk Management|
|**Policy Number**: 409.04.11|**Effective Date**: 3/27/2020|**Page Number**: 7 of 9|
|**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>|



4. Water temperatures should be checked regularly with thermometers. Rubber

gloves should be used to prevent burns when removing utensils from hot
water. Food service workers should stand to the side of the dishwasher when
lifting doors.

G. Fire Prevention: Fire hazards can be eliminated with a well-organized fire

prevention program. All food service personnel share the responsibility of fire
prevention and should ensure that the below policies and procedures are
followed:

1. Smoking is prohibited in food preparation, serving, dining and warehouse

areas;

2. Aisles are kept clear, and areas are free of trash and debris;

3. Grease rags are cleaned and discarded immediately after use;

4. Equipment is kept clean and free of grease. Fats are stored away from flames,

and water is never added to a hot fat;

5. All switchbox and high voltage boxes should be closed and properly labeled.

All defective wiring should be reported to facility maintenance;

6. All gas combustible equipment requiring a ventilation system should be

under a hood

7. Exit signs, fire extinguishers, and alarm devices should be in good condition

and properly labeled. Emergency procedures are to be provided to all
personnel in case of an actual fire;

8. The local fire department or fire authority is to be notified of any type of fire

to ensure that the area is safe for personnel to resume work; and

9. Food service personnel should be trained in fire safety. This should include

classes of fires, types of fire extinguishers, location of fire alarms, and exits.
The local fire authority may be utilized to conduct classes for personnel.


|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|
|---|---|---|
|**Policy Name**: Risk Management|**Policy Name**: Risk Management|**Policy Name**: Risk Management|
|**Policy Number**: 409.04.11|**Effective Date**: 3/27/2020|**Page Number**: 8 of 9|
|**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>|


H. Security:







1. Written Post Orders concerning security will be adapted to the Food Service

operation in each facility. These will include:


a. Areas considered in the supervisory and management control of the food

service department;

b. Offender traffic within and in-and-out of food service areas. This includes

food service offenders and offenders of the general population who use
the dining facilities;

c. Control of supplies, including issuance, storage, and use of all items for

which food services has responsibility; and

d. The control of contraband items.

I. Cutting Instruments and Tool Control:


1. Cutting Instruments, utensils, etc. used by Food Service personnel will be

stored in a tool cabinet equipped with a shadow board and a secured locking
device. The shadow board will be locked in a secure room or enclosed in a
heavy wire structure, which will be locked.

2. All Cutting Instruments and tools shall be marked with an identification

symbol or number. The Food Service Director or his/her designee will be
responsible for the control and safekeeping of all tools and be responsible for
issuing and inventory of these items. The Food Service Director or his/her
designee shall have possession of the key. A daily inventory will be
maintained and kept in the food service department. Local operating
procedure may require additional accountability and inventory procedures.

3. A complete inventory of tools and utensils will be performed by the Food

Service Director or his/her designee and witnessed by the kitchen officer at
the change of each shift. The inventory shall be documented in the tool sign
out/in book. The person's name, item used, identification number, date out
and in, and time out and in are to be included in the official daily log book.


|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|
|---|---|---|
|**Policy Name**: Risk Management|**Policy Name**: Risk Management|**Policy Name**: Risk Management|
|**Policy Number**: 409.04.11|**Effective Date**: 3/27/2020|**Page Number**: 9 of 9|
|**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>|



4. Cutting Instruments and tools will be issued to authorized personnel only.

The person's name, item issued including identification number and other
information such as time and date is to be included on the check-out sheet.
The person receiving the item will be responsible for maintaining and
returning the item issued. These procedures apply to offenders working in
the food service area. Close supervision of offenders with Cutting
Instruments and tools is required for maintaining these items. If a tool or
cutting utensil is lost or misplaced, the Food Service Director and security
will be notified immediately. Offenders and staff will remain in the food
service department until a thorough search is made. A report documenting the
details of the loss will be written.

J. Key Control: The Warden, the Key and Tool Control Officer, and the Food

Service Director should determine who will have keys in the Food Service
Department. Keys will be drawn from the control room upon entering for duty.
Under no circumstances shall any offender be permitted to use keys. Keys will be
affixed to the belt, kept in a pocket or pouch and out of the offenders’ sight as
much as possible. At no time will facility keys be carried outside of the facility.
When going off duty keys will be turned in to the control room. Additional
procedures concerning key control may be required by each facility within GDC.

K. Contraband Food Items: Yeast and other items require special consideration and

control in the food service department. Yeast is to be stored in a locked area or
cabinet and dispensed by authorized food service staff. Yeast should be issued to
food service staff and closely supervised until the yeast is thoroughly
incorporated as an ingredient in the item being prepared. Recipes containing
yeast are to be accurately followed; yeast is also available in items such as raw
dough. Other items such as sugar and coffee will be handled in the same manner
as yeast.

**V.** **Attachments:** None.

**VI.** **Record Retention of Forms Relevant to this Policy:** None.