SOP 409.04.12: Food Service Staff

|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
|---|---|---|
|`Functional Area: `
`CORRECTIONS DIVISION/`
`FACILITIES OPERATIONS`|`Reference Number: `
`IVL01-0011`|`Revises`
`Previous`
`Effective Date:`
`12/15/02`|
|`Subject:`
`Food Service Staff`|||
|`Authority:`
`Donald / Adams`|`Effective Date:`
`9/01/04`|`Page``1`` of`
`4 `|

I. POLICY:

   A. To establish standard administrative, management, and
      security practices in all feeding units and implement a
      dress code for all Food Service staff in the Department
      of Corrections.

   B. The Food Service Director will provide to new employees
      orientation procedures/guidelines for performance in the
      area of food services within GDC.

   C. All feeding units in GDC will follow the employee uniform
      dress code and procedures. With the warden's approval,
      the highest ranking food service employee will be allowed
      to wear appropriate PROFESSIONAL attire.

II. APPLICABILITY:

   All feeding units operating within GDC

III. RELATED DIRECTIVES:

   A. OCGA - 42-2-11

   B. GDC-SOP: IVA01-0048, IVA01-0049, IVL01-0019, GDC-SOP
      IIA07-0003

IV. DEFINITIONS:

   NONE

V. ATTACHMENTS:

   NONE

VI. PROCEDURE:

|Functional Area:
CORRECTIONS DIVISION/
FACILITIES OPERATIONS|Prev. Eff. Date:
12/15/02|Page 2 of
4|
|---|---|---|
|`Functional Area:`
`CORRECTIONS DIVISION/`
`FACILITIES OPERATIONS`|`Effective Date:`
`9/01/04`|`Reference Number:`
`IVL01-0011`|

 A. Food Service Staffing

   The Food Service Director is responsible for the direct
   supervision of the entire food service operation in each
   facility. Food Service Managers, Supervisors, and
   Employee Seniors provide general supervision of the food
   service operation at each facility. The Food Service
   Director is to insure all new food service employees are
   provided the following:

   1. A job description containing position responsibility
      which the employees will read and sign.

   2. Attendance at all four (4) levels of Food Service
      Training provided by GDC. Completion is required
      within two years of the date of hire. Level I is to
      be completed within 60 days. (See IVL01-0019 for
      details.)

   3. A copy will be available of the Food Services Policy
      and Procedure Manual to read and sign. Facility
      local operating procedures are also to be provided
      to each employee. (IVL01-0012 - PG 2 (A-1-a))

   4. General orientation of the food service area, an
      organizational chart, and any information concerning
      food service operations in the facility.
      Information regarding safety, security, knife and
      key control, (Refer to IVL01-0010 - Risk
      Management), feeding and shift schedules, requests
      for leave and/or training are suggested topics to
      include during orientation.

   5. Clothing required that is necessary to meet the
      dress code. (Refer to IIA07-003 - Personal
      Appearance of Uniformed Personnel)

   6. Attendance at any security training required by
      individual facility.

B. Uniforms

   1. Items of dress are provided through the Central
      Office Care and Custody Section.

|Functional Area:
CORRECTIONS DIVISION/
FACILITIES OPERATIONS|Prev. Eff. Date:
12/15/02|Page 3 of
4|
|---|---|---|
|`Functional Area:`
`CORRECTIONS DIVISION/`
`FACILITIES OPERATIONS`|`Effective Date:`
`9/01/04`|`Reference Number:`
`IVL01-0011`|

   2. The shirts and jackets will require patches of the
      American Flag and departmental seal. These are
      issued with items of clothing. Name bars and Food
      Service Insignia are to be requested through Care
      and Custody.

C. Management

   1. The Food Service Director is responsible for
      communicating information to their staff in regards
      to the food service operation. The Food Director
      will conduct a monthly staff meeting of food service
      staff at each facility. Staff meetings should be
      used to update and review food presentation, food
      temperatures, food preparation, sanitation, and
      policy and procedures concerning state and federal
      rules and regulations on safety, sanitation and
      personnel; changes to recipes, modified diets, and
      inventory control.

   2. Minutes of meetings should be kept on file in the
      Food Service office. A suggested format for the
      meeting and minutes should include:

      a. Date and Time of meeting

      b. Personnel present

      c. New business and old business

      d. Training

      e. Vacancies and offender quotas

      f. Physical plant and equipment

      g. Staff comments and areas of interest.

D. Job Descriptions

   All employees will be given a copy of their job
   description for their review and signature. Copies of
   these job descriptions will be on file in the Food
   Service office. Job descriptions will be reviewed yearly
   by the Food Service Director and updated as job duties
   and responsibilities change.

|Functional Area:
CORRECTIONS DIVISION/
FACILITIES OPERATIONS|Prev. Eff. Date:
12/15/02|Page 4 of
4|
|---|---|---|
|`Functional Area:`
`CORRECTIONS DIVISION/`
`FACILITIES OPERATIONS`|`Effective Date:`
`9/01/04`|`Reference Number:`
`IVL01-0011`|

E. Reports of Performance

   Performance evaluations will be given to all employees in
   accordance with Georgia Performance Plus. This is an
   important tool of management, which helps the employee to
   understand job responsibilities, standards, levels of
   performance, performance above the required standards,
   and also to correct any deficiencies in their
   performance. This tool can be used at any time to
   increase efficiency and productivity within the food
   service operation.

F. Record Keeping

   1. The Food Service Director will maintain files on all
      Food Service Staff, including their job
      descriptions, performance evaluations, training
      records, and any other applicable information
      concerning the staff member.

   2. The Food Service Director will maintain
      administrative files, including staff meeting
      minutes, directives, policies and procedures, cost
      and production records required throughout the Food
      Service Policy and Procedure Manual.

   3. Maintain a file of all DMS and Groupwise Email
      Messages, and take measures to insure all staff
      read and initial.