{
    "sop_number": "409.04.18",
    "old_code": "IVL01-0017",
    "title": "Inspection and Storage",
    "division": "Executive Division (Georgia Correctional Industries - Food and Farm Services)",
    "topic_area": "409 Policy - GCI Food Service",
    "effective_date": "2020-03-09",
    "summary": "This policy establishes procedures for inspecting, storing, and accounting for food and supply items at GDC facilities with food service operations. It applies to all state prisons, substance abuse treatment centers, transitional centers, pre-release centers, parole centers, and detention centers operating kitchens. The policy requires proper storage conditions, temperature monitoring, pest control, sanitation practices, and documentation of damaged or spoiled items to ensure food safety and accountability.",
    "key_topics": [
        "food storage",
        "inspection procedures",
        "perishable items",
        "nonperishable items",
        "refrigeration",
        "freezer storage",
        "food safety",
        "temperature control",
        "sanitation",
        "FIFO inventory",
        "damaged food",
        "spoiled food",
        "food distribution",
        "pest control",
        "contamination prevention",
        "storage areas",
        "coolers",
        "food containers",
        "accountability"
    ],
    "cross_references": [],
    "content": "|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name**: Inspection/Storage|**Policy Name**: Inspection/Storage|**Policy Name**: Inspection/Storage|\n|**Policy Number**: 409.04.18|**Effective Date**: 3/9/2020|**Page Number**: 1 of 6|\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\nIt is the policy of the Food and Farm Services Subdivision to outline the methods and\nprocedures for the storage, inspection, and accountability of damaged and/or spoiled\nfood and supply items at all Georgia Department of Corrections (GDC) State\nPrisons, Residential Substance Abuse Treatment Centers, Transitional Centers, PreRelease Centers, Parole Centers, and Detention Centers which operate kitchens for\npreparation of the GDC Master Menu. Exceptions may be made for contracted food\nservice operations.\n\n**II.** **Authority:**\n\nA. O.C.G.A: 42-2-11;\n\nB. Title 511 of the Rules and Regulations of the Georgia Department of Public\n\nHealth, Chapter 511-6-1 (Ga. Comp. R. & Regs. 511-6-1);\n\n\nC. GDC Standard Operating Procedures (SOPs): 409.04.10, Sanitation; 409.04.22,\n\nFood Distribution Unit Procedures; and 409.04.27, Food Service HACCP Plan;\nand\n\nD. ACA Standard: 1-CTA-3D-02.\n\n**III.** **Definitions:**\n\nA. **Inspection**    - To officially examine food items and service areas to ensure\n\ncleanliness and accountability.\n\nB. **Nonperishable Items**    - Food items that are not easily spoiled.\n\nC. **Perishable Items**    - Food items that may spoil easily.\n\n**IV.** **Statement of Policy and Applicable Procedures:**\n\nA. Inspection/Storage:\n\n\n1. Food and supplies are to be moved from the receiving area to the appropriate\n\nstorage areas immediately to eliminate safety hazards, damage or spoilage of\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name**: Inspection/Storage|**Policy Name**: Inspection/Storage|**Policy Name**: Inspection/Storage|\n|**Policy Number**: 409.04.18|**Effective Date**: 3/9/2020|**Page Number**: 2 of 6|\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\nitems, and to promote accurate accountability in each feeding unit. All\nshipments of milk should be moved to coolers immediately.\n\n2. All storage areas, including storerooms and refrigeration/freezer areas, are to\n\nbe well ventilated, and kept clean and free from dirt, dust, and grease. All\nstorage items should be stored at least 6\u201d above the floor, 6\u201d from the wall,\nand 18\u201d below the ceiling. Refer to SOP 409.04.10, Sanitation.\n\n3. All items will be dated upon receipt.\n\n4. All food and supply items will be used and consumed on a First-In, First-Out\n\n(FIFO) basis.\n\n5. Food will be stored in approved National Sanitation Foundation (NSF)\n\ncontainers. Contents should be identified by common food name. These\ncontainers will be kept covered and stored to assure the required\ntemperatures. After each use, the container shall be washed, rinsed, sanitized,\nand air dried only. These containers are to be stored at least 6\u201d above the\nfloor. These containers are to be protected at all times from potential\ncontamination, including toxic materials, dust, insects, rodents, unclean\nequipment and utensils, unnecessary handling, cross contamination, carriers\nof germs, flooding, drainage, and overhead leakage or overhead drippings\nfrom condensation. Refer to SOP 409.04.10, Sanitation.\n\nB.  Storage of Nonperishable Items:\n\n\n1. Nonperishable items must be properly stored. Improper storage can result in\n\nloss from rodent or vermin infestation or from deterioration caused by heat,\ndryness, or excessive moisture. Nonperishable items must be used on a\nfirst-in, first-out basis.\n\na. Facilities - Storerooms should be equipped with sufficient shelving for\n\nstorage of canned or packaged Nonperishable items. Temperatures should\nbe maintained above 45\u00baF, but below 85\u00baF. Temperatures should be\nchecked three (3) times daily and documented on the Daily Food Storage\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name**: Inspection/Storage|**Policy Name**: Inspection/Storage|**Policy Name**: Inspection/Storage|\n|**Policy Number**: 409.04.18|**Effective Date**: 3/9/2020|**Page Number**: 3 of 6|\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\nTemperature Log. Refer to Attachment 3 of SOP 409.04.27, Food Service\nHACCP Plan.\n\nb. Canned and packaged goods should be left in their original containers\n\nwhen possible and shall be stored neatly on shelves to allow proper air\ncirculation. Items with labels and/or stock numbers should be aligned\nforward for easy identification. Items are to be stored at least 6\u201d off the\nfloor and 6\u201d from the wall.\n\nc. Storage Inspection - Nonperishable items are to be inspected upon\n\ndelivery and when being stored. They are to be inspected for visual\ndefects and isolated from the storeroom when signs of contamination are\nfound. Rejected cases, boxes, etc., are to be inspected for any usable\nitems in the case, box, etc. A survey report for spoiled, damaged items\nwill be prepared. Refer to SOP 409.04.22, Food Distribution Unit (FDU)\nProcedures.\n\nd. Dry stores - Individual containers are to be inspected for discoloration or\n\ndamage that results from exposure to grease, excessive moisture, or\ninsects/rodents. When containers are opened, the contents should be\ninspected for signs of mildew, rodent, or insect infestation.\n\ne. Canned goods - Cans are to be inspected for signs of holes, leaks,\n\nexcessive rust, and swelling.\n\nC. Storage of Perishable Items:\n\n\n1. When not stored under proper conditions (temperature, humidity, air\n\ncirculation and sanitation), Perishable items are subject to rapid deterioration.\nEach Perishable item must be thoroughly inspected before it is stored. Food\nshall not be stored under or within 18\u201d of the evaporator.\n\na. Storage in Freezers - Frozen foods are to be stored according to size and\n\ntype and shall be stacked properly. Temperatures in frozen food storage\nareas are to be between 0\u00baF and -10\u00baF.\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name**: Inspection/Storage|**Policy Name**: Inspection/Storage|**Policy Name**: Inspection/Storage|\n|**Policy Number**: 409.04.18|**Effective Date**: 3/9/2020|**Page Number**: 4 of 6|\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\nb. Storage in Reach-In Refrigerators - Perishable items in refrigeration are\n\nto be arranged for proper air circulation. Odor-imparting foods should be\nseparated. Temperatures should be maintained below 41\u00baF in refrigeration\nstorage areas. Temperatures should be checked three (3) times daily and\ndocumented on the Daily Food Storage Temperature Log. Refer to\nAttachment 3 of SOP 409.04.27, Food Service HACCP Plan.\n\nD. Sanitation:\n\n\n1. Regular sanitation schedules for all storage areas will be prepared and\n\nfollowed in each feeding unit. All floors, wall shelving, and ceilings are to be\nkept free from dust, dirt, and grease.\n\n2. A monthly or regular schedule for extermination of insects and rodents must\n\nbe maintained. If this does not eliminate or control infestation of\ninsects/rodents, then extermination is to be provided on a weekly basis until\nsuch control is established.\n\n\nE.  Record Keeping:\n\n\n1. Upon delivery and Inspection of food and supply items, damaged or spoiled\n\nitems will be removed, and a food survey report will be completed. When an\nitem from an outside vendor is not within acceptable receiving conditions it\nwill be rejected on the spot. If it is a FDU product, FDU should be notified of\ndamaged items immediately.\n\n2. The Food Survey form will be completed as follows:\n\n\na. Name of the facility;\n\nb. Current date;\n\nc. Survey Number, by sequence;\n\nd. Signature and Title of person who originated the survey (found the\n\ndamaged goods);\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name**: Inspection/Storage|**Policy Name**: Inspection/Storage|**Policy Name**: Inspection/Storage|\n|**Policy Number**: 409.04.18|**Effective Date**: 3/9/2020|**Page Number**: 5 of 6|\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. Stock number;\n\nf. Stock type (i.e. - F (farm), L (local purchase), U (USDA), and O (outside\n\npurchase);\n\ng. Description of item;\n\nh. Date of package;\n\ni. Lot number, if applicable;\n\nj. Reason for survey;\n\nk. Quantity of items surveyed;\n\nl. Unit price of item;\n\nm. Total value (the quantity of items multiplied by the unit price);\n\nn. Total (sum of all items);\n\no. Person who disposed of item(s);\n\np. Signature of Food Service Director;\n\nq. Signature of Business Manager; and\n\nr. Signature of Superintendent of Facility.\n\n\n3. Refer to Attachment 1, Food Survey Request, Report and Expenditure.\n\nCopies are to be distributed as follows:\n\n\na. Attachment 1 should be emailed to the facility\u2019s Food Service Advisor\n\nand Food and Farm Services Central Office designee to ensure inventory\ndeduction; and\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name**: Inspection/Storage|**Policy Name**: Inspection/Storage|**Policy Name**: Inspection/Storage|\n|**Policy Number**: 409.04.18|**Effective Date**: 3/9/2020|**Page Number**: 6 of 6|\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\nb. One copy is to remain on file in the Food Service department of the\n\nfacility.\n\nF. USDA Commodities: Special considerations involving storage, Inspection, and\ndisposal of USDA commodities is required in each GDC feeding unit. Prior to\n\nfilling out a survey form for disposing of a USDA commodity, the facility\u2019s Food\nService Advisor shall be contacted to receive further instructions.\n\nG. Recall procedures will be maintained in the food service area:\n\n\n1. A Food Survey will be completed with all recalls;\n\n2. Food items identified in the recall must be secured immediately;\n\n3. Instructions provided by Food and Farm Services Central Office on the\n\nlot/production number issued in the recall should be followed; and\n\n4. All other procedures as outlined in Food and Farm Service Central Office\n\nFood Recall book should be followed.\n\n**V.** **Attachments:**\n\nAttachment 1: Food Survey Request, Report and Expenditure\n\n**VI.** **Record Retention of Forms Relevant to this Policy:**\n\nAttachment 1 of this SOP will be kept in a local filing area for Food Service for one\n(1) year in an active file and five (5) years in an inactive file, then destroyed.",
    "word_count": 1583,
    "powerdms_url": "https://public.powerdms.com/GADOC/documents/105521",
    "url": "https://gps.press/sop-data/409.04.18/",
    "attachments": [
        {
            "number": 1,
            "title": "Food Survey Request, Report, and Expenditure (Attachment 1)",
            "word_count": 135,
            "url": "https://gps.press/sop-data/409.04.18-att-1/"
        }
    ]
}