{
    "sop_number": "409.04.27",
    "old_code": "IVL01-0026",
    "title": "Food Service Hazard Analysis Critical Control Point (HACCP) Plan",
    "division": "Executive Division (Georgia Correctional Industries - Food and Farm Services)",
    "topic_area": "409 Policy-GCI Food Service",
    "effective_date": "2017-09-07",
    "summary": "This policy establishes procedures for implementing a Hazard Analysis Critical Control Point (HACCP) Plan to ensure food safety in GDC prison and center kitchens that prepare meals from the GDC Master Menu. The policy covers receiving, storage, and handling of food items to prevent time and temperature abuse, contamination, and foodborne illness. It applies to all GDC food service operations and includes specific temperature requirements, inspection procedures, corrective actions, and record-keeping requirements.",
    "key_topics": [
        "HACCP plan",
        "food safety",
        "food receiving",
        "temperature control",
        "food storage",
        "time and temperature abuse",
        "potentially hazardous foods",
        "perishable foods",
        "frozen foods",
        "refrigeration",
        "food quality inspection",
        "food handling procedures",
        "corrective action",
        "food service operations",
        "kitchen safety",
        "Cook's Worksheet",
        "master menu"
    ],
    "cross_references": [],
    "content": "|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name**: Food Service Hazard Analysis Critical Control Point (HACCP) Plan|**Policy Name**: Food Service Hazard Analysis Critical Control Point (HACCP) Plan|**Policy Name**: Food Service Hazard Analysis Critical Control Point (HACCP) Plan|\n|**Policy Number**: 409.04.27|**Effective Date**: 9/7/17|**Page Number**: 1 of 10|\n|**Authority**: 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:**\nIt is the policy of the Food and Farm Service\u2019s Subdivision to provide instruction on\nimplementation of a Hazard Analysis Critical Control Point (HACCP) Plan for each\nfood service operation at all Georgia Department of Corrections (GDC) State Prisons\nand Centers which operate kitchens for preparation of the GDC Master Menu.\nExceptions may include contracted food service operations.\n\n**II.** **Authority:**\nACA Standards: 2-CO-4C-01, 4-4314, and 4-4325.\n\n**III.** **Definitions:**\nA. **HACCP (Hazard Analysis Critical Control Point) Plan -** A process that uses\n\na combination of proper food handling procedures, monitoring techniques, and\nrecord keeping to ensure food safety.\n\nB. **Cook\u2019s Worksheet**    - A listing of the Master Menu for a particular day. If\n\ncomputer-generated, it will contain information on portion sizes, recipe\nnumbers, number of meals to be served, etc., otherwise, it will contain blanks to\nmanually enter this information.\n\nC. **Food Service Director/Manager**    - The highest-ranking food service employee\n\nat a facility.\n\nD. **Potentially Hazardous Foods**    - Any perishable food which has an ingredient\n\nsuch as milk, eggs, meat, poultry, fish, shellfish, or other potentially hazardous\ningredient that is capable of supporting rapid and progressive development of\ninfectious or disease causing agents.\n\nE. **Leftovers**    - Any food item that remains after meal service.\n\n\nF. **Proper Refrigeration**    - 41\u00baF or below.\n\n\nG. **Poor Quality**    - A product that does not meet specifications or displays signs of\n\ndamage, spoilage, or temperature abuse.\n\nH. **Specifications**    - Detailed description of product to be received or used.\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name**: Food Service Hazard Analysis Critical Control Point (HACCP) Plan|**Policy Name**: Food Service Hazard Analysis Critical Control Point (HACCP) Plan|**Policy Name**: Food Service Hazard Analysis Critical Control Point (HACCP) Plan|\n|**Policy Number**: 409.04.27|**Effective Date**: 9/7/17|**Page Number**: 2 of 10|\n|**Authority**: 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\nI. **Perishable Foods**      - Any food item that easily spoils, decays, or breaks down\nquickly.\n\nJ. **Time and Temperature Abuse**     - Food that remained at a temperature favorable\nfor microorganism growth for an extended period of time. Food should not\nremain between 41\u00baF and 135\u00baF for more than four (4) hours.\n\n**IV.** **Statement of Policy and Applicable Procedures:**\n\nA. Receiving of Food items:\n\n1. Food deliveries should be carefully inspected all for proper labeling,\npackaging, time and temperature abuse, and appearance to ensure safety\nand quality of the product.\n\n2. The temperature of all frozen and perishable foods shall be taken at the\npoint of receiving and shall be recorded on Attachment 1, Food Receiving\nTemperature Log.\n\n\na. All frozen foods should be below 0\u00baF at receiving. If the product does\nexceed 0\u00baF, immediate corrective action must be taken to get reduce\nproduct temperature to below 0\u00baF. If the product is above 10\u00baF, then\nthe product should be refused. If the product or product\u2019s package\nappears wet or water damaged, contains ice crystals, contains a frozen\nblock of ice surrounding the product, or shows any other signs of\nthawing and refreezing, the product should be refused.\n\nb. All milk shall be received at temperatures above 32\u00baF but below 41\u00baF.\nIf the milk is above 41\u00baF, it should be refused.\n\nc. All produce will be received at temperatures above 32\u00baF but below\n42\u00baF. If it is not, the produce should be refused except under the\nfollowing conditions:\n\n\n1)  If the produce or items are received directly from a GDC Farm\n\nfresh produce operation and have temperatures above 42\u00baF, their\ntemperature must be reduced to below 42\u00baF within six (6) hours\nfrom receipt;\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name**: Food Service Hazard Analysis Critical Control Point (HACCP) Plan|**Policy Name**: Food Service Hazard Analysis Critical Control Point (HACCP) Plan|**Policy Name**: Food Service Hazard Analysis Critical Control Point (HACCP) Plan|\n|**Policy Number**: 409.04.27|**Effective Date**: 9/7/17|**Page Number**: 3 of 10|\n|**Authority**: 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\n2)  Cucumbers, squash and peppers shall be received at temperatures\n\nless than 50\u00baF;\n\n3) Bananas and ripe tomatoes shall be received at temperatures less\n\nthan 60\u00baF; and\n\n4) Watermelons shall be received at temperatures less than 70\u00baF.\n\n\n3. The physical condition of all food items shall be checked at the point of\nreceipt. Items under the following conditions shall be rejected:\n\n\na. Items that do not meet specifications;\n\nb. Food items of poor quality;\n\nc. Items with signs of time and temperature abuse;\n\nd. Items with signs of insects or rodents (gnawed boxes, visible\ndroppings, tracking and/or discoloration of packaging); and\n\ne. Damaged and/or leaking items.\n\n4. Each individual case of product must be labeled with the date of receipt.\n\n5. All food items shall be moved from the loading dock to the proper storage\nlocation immediately.\n\n\na. Perishable foods must immediately be moved to a cooler. If\ntemperatures rise above 41\u00baF during this process, Food Service Staff\nmust ensure the product is immediately returned to a temperature\nabove 32\u00baF but below 41\u00baF.\n\n\n**Corrective Action:** Product should be moved into a cooler and\nstacked to allow for adequate airflow immediately. Three (3) inches to\nfour (4) inches spaces between the product allows for adequate\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name**: Food Service Hazard Analysis Critical Control Point (HACCP) Plan|**Policy Name**: Food Service Hazard Analysis Critical Control Point (HACCP) Plan|**Policy Name**: Food Service Hazard Analysis Critical Control Point (HACCP) Plan|\n|**Policy Number**: 409.04.27|**Effective Date**: 9/7/17|**Page Number**: 4 of 10|\n|**Authority**: 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\nairflow. If a facility is unable to reduce the product temperature within\ntwo (2) hours, the facility\u2019s Food Service Advisor should be contacted.\n\nb. Milk must be moved to a cooler immediately. If temperatures rise\nabove 41\u00baF, during this process, Food Service Staff must ensure the\nproduct is returned to a temperature above 32\u00baF but below 41\u00baF,\nimmediately.\n\n\n**Corrective Action:** Product should be moved into a cooler and\nstacked to allow for adequate airflow immediately. Three (3) to four\n(4) inches spaces between the product allows for adequate airflow. If a\nfacility is unable to reduce the product temperature within two (2)\nhours, the facility\u2019s Food Service Advisor should be contacted.\n\nB. Storage Area Temperatures: The temperature of freezers, refrigerators, and\n\ncoolers shall be checked three (3) times in a 24-hour period and then recorded\neach time on Attachment 3, Food Storage Temperature Log.\n1. Cooler temperatures should be maintained at or below 41\u00baF.\n\n2. Freezer temperatures should be maintained between 0\u00baF and -10\u00baF.\n\n3. Warehouse temperatures should be maintained above 45\u00baF, but below 85\u00baF.\n\n4. If cooler and freezer temperatures rise above the designated temperatures,\nthe facility's Maintenance Department shall be notified immediately to\ninitiate repair. The facility\u2019s Maintenance Advisor and Food Service\nAdvisor shall also be notified immediately. Foods should be moved to other\ncoolers and freezers to preserve the product. If additional cooler and freezer\nspace is not available, Food and Farm Services Central Office shall be\ncontacted to request a refrigerated trailer.\n\nC. Food Preparation: Foods must be handled in a way to prevent the growth of\n\nharmful bacteria during all phases of the food preparation.\n1. All fresh produce must be inspected and washed with fresh water prior to\nbeing incorporated into a recipe or being served.\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name**: Food Service Hazard Analysis Critical Control Point (HACCP) Plan|**Policy Name**: Food Service Hazard Analysis Critical Control Point (HACCP) Plan|**Policy Name**: Food Service Hazard Analysis Critical Control Point (HACCP) Plan|\n|**Policy Number**: 409.04.27|**Effective Date**: 9/7/17|**Page Number**: 5 of 10|\n|**Authority**: 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\n2. All frozen foods will be thawed under proper refrigeration or submerged\nunder cold running water. Water temperature should be at or below 70\u00baF\nand water flow should be strong enough to wash food particles into\noverflow drain.\n\n3. All frozen and perishable foods must be maintained below 41\u00baF until time\nof preparation or beginning of meal service. If at any point the food\ntemperature rises to 41\u00baF or above, immediate corrective action must be\ntaken to reduce the food temperature to below 41\u00baF or the cooking process\nmust begin immediately. All times that a particular food item remains in the\nfood temperature danger zone during storage, preparation, serving, and\ncooling shall not exceed four (4) hours cumulatively.\n\n4. All foods should be prepared in small batches. Foods that require\nrefrigeration should be held at or below 41\u00baF until needed for preparation.\nAfter an item has been used for preparation, it should be returned to the\nrefrigeration unit or cooked according to the recipe immediately. Items that\nare normally stored in dry storage should also be prepared in small batches\nthen returned to their proper location or cooked according to the recipe.\n\n5. Food must be cooked to proper temperatures. Final cooking temperature\nshall be recorded on Attachment 2, Food Temperature Log.\n\n\na. Potentially hazardous foods shall be cooked to an internal temperature\nof 135\u00baF or above.\n\nb. Poultry products should be cooked to 165\u00baF.\n\nc. Ground beef should be cooked to a minimum internal temperature of\n155\u00baF for fifteen (15) seconds. (Farm Beef is an exception to this as it\ncontains chicken and should be cooked to 165\u00baF).\n\n\nd. Cold foods should be kept at 41\u00baF or below.\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name**: Food Service Hazard Analysis Critical Control Point (HACCP) Plan|**Policy Name**: Food Service Hazard Analysis Critical Control Point (HACCP) Plan|**Policy Name**: Food Service Hazard Analysis Critical Control Point (HACCP) Plan|\n|**Policy Number**: 409.04.27|**Effective Date**: 9/7/17|**Page Number**: 6 of 10|\n|**Authority**: 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. All leftover foods must be reheated to 165\u00baF for fifteen (15) seconds.\nLeftover foods can only be reheated once.\n\nf. Accumulated times in the danger zone (41\u00baF to 135\u00baF) shall not exceed\nfour (4) hours at any time in the life of the food items.\n\ng. Food Service Directors, Managers and Food Service Supervisors shall\nuse thermometers to ensure the attainment and maintenance of proper\ninternal cooking, holding, and refrigeration temperature of all foods.\n\n6. Food items must be properly handled during holding and meal service.\n\n\na. Cooked (hot) food items shall be moved to food warmers or insulated\nfood holders immediately and held above 135\u00baF.\n\nb. Cold food items shall be stored under refrigeration, in coolers or\ninsulated food holders and held below 41\u00baF.\n\nc. Cold foods shall be maintained below 41\u00baF and hot foods will be\nmaintained above 135\u00baF during transportation of bulk food to alternate\nfeeding locations.\n\n7. Food Temperatures shall be recorded for all food items.\n\n\na. Temperatures of food items shall be taken at the following times and\nshall be recorded on Attachment 2, Food Temperature Log:\n\n\n1) At the completion of the cooking process;\n\n2) Halfway between placement of food in holding container and\nbeginning of meal service;\n\n3) At the beginning of meal service;\n\n4) Halfway between beginning and end of meal service; and\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name**: Food Service Hazard Analysis Critical Control Point (HACCP) Plan|**Policy Name**: Food Service Hazard Analysis Critical Control Point (HACCP) Plan|**Policy Name**: Food Service Hazard Analysis Critical Control Point (HACCP) Plan|\n|**Policy Number**: 409.04.27|**Effective Date**: 9/7/17|**Page Number**: 7 of 10|\n|**Authority**: 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\n5) At the end of meal service.\n\n8. Food Service Directors, Managers and Supervisors shall adjust cooking\ntimes to ensure that food items are not prepared or placed on the serving\nline more than one (1) hour prior to serving.\n\n9. If at any time food temperatures rise or fall into the temperature danger\nzone during the food holding or serving process, corrective action must be\ntaken immediately.\n\n10. All food items shall be properly handled on the serving line. All hot foods\n\nmust be inserted into a working hot well on the serving line. All cold foods\nmust be inserted into a working cold well on the serving line or in an iced\ncontainer or holding area. No more than one (1) pan of any item should be\non the serving line at one (1) time; all additional pans should be held in\nfood warmers, refrigerators, or insulated food carriers until the item is\nneeded.\n\n11. Proper food temperatures shall be maintained. This includes plating hot\n\nfoods at 135\u00baF above and plating cold foods below 41\u00baF.\n\n12. Tray Preparation for Isolation Meal Service:\n\n\na. Proper food temperatures must be maintained. This includes plating\nhot foods at above 135\u00baF and plating cold foods below 41\u00baF.\n\nb. Food may not be plated on isolation trays more than fifteen (15)\nminutes prior to departure of trays from the kitchen to the feeding\nlocation.\n\nc. The temperature of food at completion of isolation tray plating shall be\ntaken by Food Service staff and recorded on Attachment 2, Food\nTemperature Log. The person receiving the isolation trays shall also\nrecord the temperature at the point of tray receipt.\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name**: Food Service Hazard Analysis Critical Control Point (HACCP) Plan|**Policy Name**: Food Service Hazard Analysis Critical Control Point (HACCP) Plan|**Policy Name**: Food Service Hazard Analysis Critical Control Point (HACCP) Plan|\n|**Policy Number**: 409.04.27|**Effective Date**: 9/7/17|**Page Number**: 8 of 10|\n|**Authority**: 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\nd. All isolation trays shall be replaced as needed. Food Service staff shall\ncontinually check for broken seams, water inside of trays, burns, cuts,\netc.\n\ne. The same care must be taken for all medical trays prepared including\ndiet snacks.\n\n13. Food items being retained as a leftover must be handled as outlined in\n\nrecipe instructions and in Attachment 4 **,** List of Food Items That Cannot Be\nUsed as Leftovers:\n\n\na. All foods shall be placed in shallow pans and placed under\nrefrigeration immediately;\n\nb. Leftovers shall be covered tightly and labeled with the product\ndescription and date of preparation. All leftovers must be used within\n72-hours of preparation;\n\nc. All food items retained as a leftover must be below 70\u00baF within two (2)\nhours and below 41\u00baF within six (6) hours from the time in which\ntemperature was recorded at the end of meal service.\n\n\n1) Temperature of food two (2) hours after meal service must be\nrecorded on Attachment 2, Food Temperature Log.\n\n\n2) If the temperature of food is not below 70\u00baF with two (2) hours\nafter meal service, food must be reheated and the process must\nbegin again or the food must be discarded.\n\nd. Staff has an additional four (4) hours to reduce temperature of food to\nbelow 41\u00baF from the time when food temperature was recorded two (2)\nhours after meal service.\n\n\n1) Temperatures of food six (6) hours from meal service must be\nrecorded on Attachment 2, Food Temperature Log.\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name**: Food Service Hazard Analysis Critical Control Point (HACCP) Plan|**Policy Name**: Food Service Hazard Analysis Critical Control Point (HACCP) Plan|**Policy Name**: Food Service Hazard Analysis Critical Control Point (HACCP) Plan|\n|**Policy Number**: 409.04.27|**Effective Date**: 9/7/17|**Page Number**: 9 of 10|\n|**Authority**: 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\n2) If temperature of food is not below 41\u00baF six (6) hours from meal\nservice, food must be discarded.\n\n3) The total amount of time a food item remains in the temperature\ndanger zone should not exceed four (4) hours.\n\n4) Potentially hazardous foods should not be retained for leftovers if\nthe food was transferred to an alternate feeding location, or the\ntemperature fell into the temperature danger zone (between 41\u00baF\nand 135\u00baF) for more than four (4) hours.\n\ne. If Food Service Staff is not on duty to record the temperature of\nleftovers at the two (2) or six (6) hour interval after the evening meal,\nFood Service Staff must record the temperature of leftovers as their\nlast duty of the day. If food is not projected to be at 70\u00baF in two (2)\nhours or below 41\u00baF in six (6) hours, corrective action must be taken\nprior to leaving for the day.\n\nf. The Food Service Director or designee shall indicate on the cook\u2019s\nworksheet when and how leftover items are to be used on the day in\nwhich leftovers are to be served or incorporated into a recipe\n\ng. All HACCP guidelines specified on food service recipes must be\nfollowed for leftovers.\n\nh. All leftovers must be reheated to 165\u00baF for fifteen (15) seconds.\nLeftovers may only be reheated once, therefore if leftover food items\nare to be incorporated into a new food product then the entire product\ncannot be used as a leftover and must be discarded after service.\nHowever, it is not a recommended practice to incorporate leftover food\nitems into newly prepared items.\n\ni. If proper product quantities are being used, there should be minimal\nleftovers. Progressive cooking is required.\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name**: Food Service Hazard Analysis Critical Control Point (HACCP) Plan|**Policy Name**: Food Service Hazard Analysis Critical Control Point (HACCP) Plan|**Policy Name**: Food Service Hazard Analysis Critical Control Point (HACCP) Plan|\n|**Policy Number**: 409.04.27|**Effective Date**: 9/7/17|**Page Number**: 10 of 10|\n|**Authority**: 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\n14. All Food Service Staff and offenders must ensure that the utmost care is\n\ntaken to maintain clean and sanitary facilities. See SOP 409.04.10\nSanitation for Food Service sanitation procedures and all other sanitation\nprocesses listed throughout Food and Farm SOPS.\n\n15. Each facility must keep a certified Food Safety Manager on staff at all\n\ntimes. If the certified Food Safety Manager must be away from the facility,\nthe Director must appoint someone to ensure the HAACP Plan is followed\nand all aspects of the food safety program are met.\n\n**V.** **Attachments:**\n\nAttachment 1: Food Receiving Temperature Log;\nAttachment 2: Food Temperature Log;\nAttachment 3: Daily Food Storage Temperature Log; and\nAttachment 4: List of Food Items That Cannot Be Used as Leftovers.\n\n**VI.** **Record Retention of Forms Relevant to this Policy:**\n\nUpon completion, Attachments 1, 2, and 3 shall be kept in a local food service filing area\nfor six (6) years, one (1) year active and five (5) years inactive, then destroyed.\nAttachment 4 shall be maintained locally until obsolete or replaced, then destroyed.",
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    "url": "https://gps.press/sop-data/409.04.27/",
    "attachments": [
        {
            "number": 1,
            "title": "Food Receiving Temperature Log",
            "word_count": 103,
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        {
            "number": 2,
            "title": "Food Temperature Log (Attachment 2)",
            "word_count": 340,
            "url": "https://gps.press/sop-data/409.04.27-att-2/"
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        {
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            "title": "Daily Food Storage Temperature Log",
            "word_count": 136,
            "url": "https://gps.press/sop-data/409.04.27-att-3/"
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        {
            "number": 4,
            "title": "List of Food Items That Cannot Be Used as Leftovers",
            "word_count": 96,
            "url": "https://gps.press/sop-data/409.04.27-att-4/"
        }
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}