SOP_NUMBER: 409.04.12
TITLE: Food Service Staff
REFERENCE_CODE: IVL01-0011
DIVISION: Executive/Corrections Division - Facilities Operations
TOPIC_AREA: 409 Policy-GCI Food Service
EFFECTIVE_DATE: 2004-09-01
WORD_COUNT: 843
POWERDMS_URL: https://public.powerdms.com/GADOC/documents/105511
URL: https://gps.press/sop-data/409.04.12/
SUMMARY:
This policy establishes standard administrative, management, and security practices for all food service operations within GDC facilities, including staffing requirements, dress codes, and management responsibilities. It applies to all food service staff at GDC feeding units and requires new employees to complete orientation, training, and comply with uniform dress codes. Key responsibilities include mandatory training completion within two years, monthly staff meetings, performance evaluations, and comprehensive record keeping by Food Service Directors.
KEY_TOPICS: food service staff, food service uniforms, dress code, food service training, Food Service Director, feeding units, staff orientation, job descriptions, performance evaluations, staff meetings, food safety, sanitation procedures, employee uniforms, food service management, security practices
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FULL TEXT:
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|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.
```