SOP 409.04.29: Staff Dining Food Service Management

|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
|---|---|---|
|Policy Name:Staff Dining Food Service Management|Policy Name:Staff Dining Food Service Management|Policy Name:Staff Dining Food Service Management|
|Policy Number: 409.04.29|Effective Date: 4/27/2021|Page Number: 1 of 6|
|Authority:
Commissioner
|Originating Division:
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|Access Listing:
Level I: All Access|

I. Introduction and Summary:

It is the policy of the Food and Farm Services Subdivision to establish and outline
administrative, management, and security practices for food service operations to
Rutland Cafeteria, State Offices-South, and other Georgia Department of Corrections
(GDC) facilities where staff dining services are provided.

II. Authority:

A. O.C.G.A.: 42-2-11;

B. GDC Board Rule: 125-4-3.07;

C. GDC Standard Operating Procedures (SOPs): 409.04.13 Offender Workers and

409.04.26 Food Service Permits/Health Department Inspections; and

D. ACA Standards: 2-CO-4C-01, 1-CTA-3D-01, and 1-CTA-3D-02-1.

III. Definitions: None.

IV. Statement of Policy and Applicable Procedures: Staff dining services are provided

to employees, visitors, and training participants at select GDC facilities. Staff dining
operations are conducted by a combination of Georgia Correctional Industries (GCI)
staff members, GDC staff members, and offender workers.

A. Food Service Permits: The Food Service Director is responsible for obtaining a

Food Service Permit for each operation intending to prepare and service food, in
accordance with GDC SOP 409.04.26 Food Service Permits/Health Department
Inspections. A new facility must request a Food Service Permit at least 10 days
prior to the facility’s projected date of opening.

|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
|---|---|---|
|Policy Name:Staff Dining Food Service Management|Policy Name:Staff Dining Food Service Management|Policy Name:Staff Dining Food Service Management|
|Policy Number: 409.04.29|Effective Date: 4/27/2021|Page Number: 2 of 6|
|Authority:
Commissioner
|Originating Division:
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|Access Listing:
Level I: All Access|

B. Food Service Management and Staff:

1. Supervision: The Food Service Director is responsible for the direct

supervision of the entire food service operation in each facility. Food Service
Managers and Supervisors provide general supervision of the food service
operation at each facility.

2. Orientation: The Food Service Director will ensure all new food service

employees are provided the following:

a. A job description containing position responsibilities which shall be read

and signed by employees.

b. A copy of the Food Services Policy and Procedure Manual pertaining to

staff dining food service operations. New employees shall acknowledge
that all polices were read by providing his or her signature;

c. General orientation of the food service area, an organizational chart, and

any information concerning food service operations in the facility;

d. Clothing that is required to meet the dress code;

e. Information regarding safety, security, tool and key control, feeding and

shift schedules, requests for leave, etc.; and

f. Any security training required by the individual facility.

3. Staff Communication:

a. Staff Meetings: The Food Service Director or his/her designee is

responsible for communicating information to staff regarding the food
service operation. The Food Service Director or his/her designee will

|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
|---|---|---|
|Policy Name:Staff Dining Food Service Management|Policy Name:Staff Dining Food Service Management|Policy Name:Staff Dining Food Service Management|
|Policy Number: 409.04.29|Effective Date: 4/27/2021|Page Number: 3 of 6|
|Authority:
Commissioner
|Originating Division:
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|Access Listing:
Level I: All Access|

conduct a monthly staff meeting for food service staff at each facility. Staff
meetings should be used to update and review the following:

i. Food preparation and presentation;

ii. Policies and procedures concerning state and federal rules and

regulations on safety, sanitation, and personnel; and

iii. Changes to menus, recipes, inventory control, etc.

b. Minutes: Minutes of meetings should be kept on file in the food service

office. A suggested format for the meeting and minutes should include:

i. Date and time of meeting;

ii. Personnel present;

iii. New business and old business;

iv. Training;

v. Vacancies and offender quotas;

vi. Physical plant and equipment; and

vii. Staff comments and areas of interest.

4. Uniforms and Attire:

a. Items of dress for GCI employees shall be provided by GCI.

|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
|---|---|---|
|Policy Name:Staff Dining Food Service Management|Policy Name:Staff Dining Food Service Management|Policy Name:Staff Dining Food Service Management|
|Policy Number: 409.04.29|Effective Date: 4/27/2021|Page Number: 4 of 6|
|Authority:
Commissioner
|Originating Division:
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|Access Listing:
Level I: All Access|

b. Items of dress for GDC employees are to be provided by Central Office

Care and Custody. GDC shirts and jackets will require patches of the
American Flag and departmental seal and shall be issued with items of
clothing. Name bars and food service insignia are to be requested through
the GDC Care and Custody Department.

5. Food Service Training:

a. Training requirements: The Food Service Director/Manager in each

feeding unit will provide all civilian staff the opportunity to attend three
(3) levels of Food Service Training. Food Service Training shall include,
but not be limited to, training concerning inmate dealings, use of
equipment, operation of the Food Service Computer System, and food
safety management. All three (3) levels of Food Service Training will be
attended as soon as possible following date of hire. Level 1 training shall
be completed within 90 days. Completion of all three (3) levels is
recommended within two (2) years of hire date.

b. Evaluations: A training evaluation shall be conducted by the Food Service

Director/Manager or their designee at the end of all food service
employees’ first month to ensure training requirements have been met.
Attachment 1, Training Progress Report of SOP 409.04.13 will be used to
document and track this evaluation. This report shall be kept in the files of
all food service employees.

c. Training Update: Food and Farm Services Central Office will teach a Food

Service Update class semi-annually at a minimum and a Food Service
Development class annually at a minimum.

d. Computer Training: The Food and Farm Services Central Office provides

staff with Food Service Computer System training on an as needed basis.
Each facility should have at least two (2) employees trained on the Food

|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
|---|---|---|
|Policy Name:Staff Dining Food Service Management|Policy Name:Staff Dining Food Service Management|Policy Name:Staff Dining Food Service Management|
|Policy Number: 409.04.29|Effective Date: 4/27/2021|Page Number: 5 of 6|
|Authority:
Commissioner
|Originating Division:
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|Access Listing:
Level I: All Access|

Service Computer System. Food Service Computer System training will be
offered by Food and Farm Services Central Office. Feeding facilities
should contact the Food and Farm Services Central Office for scheduling
of personnel. Costs incurred during training will be the responsibility of the
feeding facility.

e. Cost of Training: All travel expenses for Food Service Level Training will

be incurred by staff training. All other travel expenses will be incurred by
the individual facility.

6. Job Descriptions and Performance Evaluations:

a. Copies of all job descriptions should be kept on file in a local food service

filing area and should be reviewed by the Food Service Director annually.
Job descriptions should be updated as necessary to reflect any changes in
job duties or responsibilities.

b. Performance evaluations will be managed and provided to employees via

PeopleSoft/ePerformance Plus Software to ensure employees understand
job responsibilities, expectations, and levels of performance. Evaluations
are also intended to correct any deficiencies in employee performance. This
tool can be used at any time to increase efficiency and productivity within
the food service operation.

B. Offender Staff:

1. Correctional officers will provide direct supervision of offenders who work in

Staff Dining.

2. Offenders will receive orientation and training for working in staff dining to

include proper sanitation practices, safety, proper use of equipment and
training in completing tasks specific to staff dining. A training evaluation will

|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
|---|---|---|
|Policy Name:Staff Dining Food Service Management|Policy Name:Staff Dining Food Service Management|Policy Name:Staff Dining Food Service Management|
|Policy Number: 409.04.29|Effective Date: 4/27/2021|Page Number: 6 of 6|
|Authority:
Commissioner
|Originating Division:
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|Access Listing:
Level I: All Access|

be conducted by the Food Service Director/Manager or their designee at the
end of the offender’s first month of work in staff dining, which will be
documented using Attachment 1, Training Progress Report, from SOP
409.04.13 Offender Workers. This report shall be kept in the institutional file
of all offender workers.

V. Attachments: None.

VI. Record Retention of Forms Relevant to this Policy: None.