SOP 409.04.13: Offender Workers

|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
|---|---|---|
|Policy Name: Offender Workers|Policy Name: Offender Workers|Policy Name: Offender Workers|
|Policy Number: 409.04.13|Effective Date:12/14/2020|Page Number: 1 of 3|
|Authority:
Commissioner
|Originating Division:
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|Access Listing:
Level I: All Access
|

I. Introduction and Summary:

The Food and Farm Division of Georgia Correctional Industries shall establish the
procedures for the management of offenders assigned to the food service area. This
shall include the standard clothing issued and the training program for offenders.
These procedures are applicable to all Georgia Department of Corrections (GDC)
State Prisons and Centers which operate kitchens for preparation of the GDC Master
Menu.

Note: Exceptions may be made for contracted food service operations.

II. Authority:

A. O.C.G.A. § 42-2-11;

B. Georgia Department of Public Health (GA DPH): Chapter 511-6-1;

C. GDC Board Rule: 125-4-3;

D. GDC Standard Operating Procedure (SOP): 409.04.01 Introduction; and

E. ACA Standards: 1-CTA-3D-02-1, 1-CTA-3E-01, 5-ACI-5C-09 (ref. 4-4337), 5
ACI-5C-10 (ref. 4-4321-1), 5-ACI-5C-11 (ref. 4-4322), 4-ALDF-4A-12, and 4ACRS-4A-04-1.

III. Definitions:

Food Service Director - This term will be used to refer generally to the person in
charge of the food services area of a facility.

IV. Statement of Policy and Applicable Procedures:

The Food Service Director and/or his/her designee will follow the procedures as
outlined in each facility.

|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
|---|---|---|
|Policy Name: Offender Workers|Policy Name: Offender Workers|Policy Name: Offender Workers|
|Policy Number: 409.04.13|Effective Date:12/14/2020|Page Number: 2 of 3|
|Authority:
Commissioner
|Originating Division:
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|Access Listing:
Level I: All Access
|

A. Offender Workers: The Food Service Director or his/her designee is to ensure all

offenders assigned to the food service department are provided the following:

1. Access to all food services policies and procedures, GA DPH Chapter 511-6
1, Food Service Rules and Regulations, and local operating procedures when
requested;

2. A copy of the offender's job description containing the duties to be

performed;

3. Specific orientation similar to the On the Job Training (OJT) program of the

food service area, including information on all food service equipment,
safety, feeding and shift schedules, training, and applicable rules and
regulation;

4. An evaluation at the end of the offender's first month. The Food Service

Director or their designee will ensure all training requirements have been
met. This evaluation should be documented in the offender's file using
Attachment 1, Training Progress Report; and

5. The clothing required to meet the dress code. The dress code includes clean

shirts, pants, socks, undergarments, and closed-toed, slip resistant shoes.

B. Offender Clothing Issue: In addition to basic clothing issued, each offender

assigned to a food service detail is allowed additional clothing from GDC Care
and Custody Section. A minimum of three (3) uniforms shall be provided. A total
of five (5) uniforms are preferred.

C. Occupational Safety and Health-Protective Clothing and Equipment: Offenders

will be provided the appropriate protective clothing and equipment, such as
safety googles, rubber boots, etc.

|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
|---|---|---|
|Policy Name: Offender Workers|Policy Name: Offender Workers|Policy Name: Offender Workers|
|Policy Number: 409.04.13|Effective Date:12/14/2020|Page Number: 3 of 3|
|Authority:
Commissioner
|Originating Division:
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|Access Listing:
Level I: All Access
|

D. Management:

1. The facility's Food Service Director or his/her designee will periodically

conduct meetings with the offenders assigned to the food service department.
This is an opportunity to review safety, sanitation, food preparation, rules and
regulations, changes in procedures, etc. that might affect their job
performance.

2. The work schedule is designed to provide food service offenders the

opportunity to receive meals separate from the main facility feeding schedule.

E. Job Descriptions: All offenders will be given a copy of their job descriptions,

which are to be discussed with the offenders. The offender is to sign that job
description, and it is to be maintained in the food service office. The offender job
descriptions are to be reviewed on an annual basis and updated as necessary.

F. Reports of Performance: Performance evaluations will be given to all offender

workers a minimum of once a year.

G. Record Keeping: The Food Service Director will maintain files on all food

service offenders, including job descriptions, performance evaluations, training
records on use of food service equipment, safety procedures, etc., and any other
applicable information concerning the offenders. Local operating procedures may
require additional procedures.

V. Attachments:

Attachment 1: Training Progress Report

VI. Record Retention of Forms Relevant to this Policy:

Upon completion, Attachment 1 shall be kept locally in food service for one (1) year
in an active file, five (5) years in an inactive file, and then destroyed.