{
    "sop_number": "409.04.31",
    "old_code": null,
    "title": "Staff Dining Food Preparation and Service",
    "division": "Executive (Georgia Correctional Industries - Food and Farm Services)",
    "topic_area": "409 Policy-GCI Food Service",
    "effective_date": "2017-10-24",
    "summary": "This policy establishes procedures for safe food preparation and service at GDC staff dining facilities. It applies to all GDC employees, visitors, training participants, and food service workers involved in preparing and serving meals at State Offices' Rutland Cafeteria and other designated GDC facilities. The policy requires compliance with HACCP food safety procedures, proper temperature control for potentially hazardous foods, sanitary food preparation practices, and appropriate storage and serving techniques.",
    "key_topics": [
        "staff dining",
        "food preparation",
        "food service",
        "HACCP",
        "food safety",
        "temperature control",
        "food storage",
        "potentially hazardous foods",
        "food handling",
        "cross-contamination",
        "refrigeration",
        "food warmers",
        "serving line procedures",
        "sanitation",
        "food temperature monitoring",
        "perishable foods"
    ],
    "cross_references": [],
    "content": "|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:**Staff Dining Food Preparation and Service|**Policy Name:**Staff Dining Food Preparation and Service|**Policy Name:**Staff Dining Food Preparation and Service|\n|**Policy Number:** 409.04.31|**Effective Date:** 10/24/17|**Page Number:** 1 of 7|\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|\n\n\n\n**I.** **Introduction and Summary:**\nIt is the policy of the Food and Farm Services Subdivision to establish and outline\nstandard operating procedures for food preparation and service at State Offices\u2019\nRutland Cafeteria and any other Georgia Department of Corrections (GDC) facilities\nwhere staff dining services are located.\n\n\n**II.** **Authority:**\nA. Ga Comp. R & Regs. 125-4-3-.01, _et seq._ ;\n\n\nB. GDC SOPs 409.04.02 Master Menu and Recipes, 409.04.27 Food Service Hazard\n\nAnalysis Critical Control Point (HACCP) Plan and 409.04.32 Staff Dining Health\nand Safety Regulations/Inspections; and\n\nC. ACA Standard: 2-CO-4C-01.\n\n\n**III.** **Definitions:**\n\nA. **Hazard Analysis Critical Control Point (HACCP) Plan**   - A process that uses a\n\ncombination of proper food handling procedures, monitoring techniques, and\nrecord keeping to ensure food safety.\n\nB. **Potentially Hazardous Foods**   - Any perishable food which has an ingredient\n\nsuch as milk, eggs, meat, poultry fish, shellfish, or other potentially hazardous\ningredient capable of supporting rapid and progressive development of\nmicroorganisms.\n\nC. **Proper Refrigeration**   - 41\u00baF or below.\n\n\nD. **Perishable Foods**   - Any food item that easily spoils, decays, or breaks down\n\nquickly.\n\nE. **Time and Temperature Abuse**   - Food that remained at a temperature favorable\n\nfor microbial growth for an extended period of time. Food should not remain\nbetween 41\u00baF and 135\u00baF for more than four (4) hours.\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:**Staff Dining Food Preparation and Service|**Policy Name:**Staff Dining Food Preparation and Service|**Policy Name:**Staff Dining Food Preparation and Service|\n|**Policy Number:** 409.04.31|**Effective Date:** 10/24/17|**Page Number:** 2 of 7|\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|\n\n\n\n**IV.** **Statement of Policy and Applicable Procedures:**\n\nStaff dining services are provided to employees, visitors, and training participants at\nselect GDC facilities. Staff dining operations are operated by a combination of Georgia\nCorrectional Industries (GCI) staff members, GDC staff members, and offender\nworkers.\n\nA. Food Preparation:\n\n1. The Food Service Director, Manager, or Supervisor in charge should provide\nand explain time schedules, recipes, and cook\u2019s worksheets prior to food\npreparation. Proper planning ensures the appropriate preparation and\npresentation techniques are used.\n\n2. All foods prepared at staff dining locations shall be in accordance with the\napproved Master Menu and accompanying recipes as described by GDC SOP\n409.04.02 Master Menu and Recipes. All food and supply items shall be\nrequisitioned and available for preparation. This includes any food items\npreviously thawed under refrigeration.\n\n3. Food shall be prepared under sanitary conditions using suitable equipment.\nSurfaces and equipment used for food preparation must be cleaned, rinsed,\nand sanitized before each use to prevent cross-contamination.\n\n4. Raw fruits and vegetables shall be thoroughly washed with clean water\nbefore cooking or serving.\n\n5. All frozen foods will be thawed under Proper Refrigeration or submerged\nunder cold running water at or below 70\u00baF.\n\n6. Foods such as turkey, chicken, fish, ground beef and pork need to be handled\nproperly as they are Potentially Hazardous Foods and promote fast bacterial\ngrowth. These food items should be prepared and served the same day when\nat all possible.\n\n7. All foods should be prepared in small batches. Items not immediately cooked\naccording to a recipe should be returned to the appropriate storage unit. Food\nService Directors, Managers and Supervisors shall adjust cooking times to\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:**Staff Dining Food Preparation and Service|**Policy Name:**Staff Dining Food Preparation and Service|**Policy Name:**Staff Dining Food Preparation and Service|\n|**Policy Number:** 409.04.31|**Effective Date:** 10/24/17|**Page Number:** 3 of 7|\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|\n\n\n\nensure that food items are not prepared or placed on serving lines more than 1\nhour prior to serving.\n\n8. All food must be cooked to the proper temperature according to type. Final\ncooking temperature will be recorded on Attachment 2, Food Temperature\nLog of SOP 409.04.27 Food Service Hazard Analysis Critical Control Point\n(HACCP) Plan.\n\n\na. Potentially hazardous foods shall be cooked to an internal temperature of\n135\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 15 seconds. Farm Beef is an exception to this as it contains\nchicken and should be cooked to 165\u00baF.\n\nd. All leftover foods must be reheated to 165\u00baF for 15 seconds and may\nonly be reheated once.\n\n9. Food Service Directors, Managers, and Food Service Supervisors will use\nthermometers to ensure the attainment and maintenance of proper\ntemperature. Food temperature should be monitored at all stages of storage,\npreparation, service, and cooling to ensure proper techniques are observed.\n\n\na. Cold food items will be stored under refrigeration, in coolers, or\ninsulated food holders and shall be maintained at a temperature of 41\u00baF\nor below.\n\nb. Cooked food items that are to remain hot will be moved to food warmers\nor insulated food holders immediately and shall maintain a temperature\nof 135\u00baF or above.\n\nc. Immediate corrective action must be taken if at any point food\ntemperature rises above 41\u00baF or falls below 135 \uf0b0 F. Food that remains\nabove 41\u00baF or below 135 \uf0b0 F for more than 4 hours should be discarded.\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:**Staff Dining Food Preparation and Service|**Policy Name:**Staff Dining Food Preparation and Service|**Policy Name:**Staff Dining Food Preparation and Service|\n|**Policy Number:** 409.04.31|**Effective Date:** 10/24/17|**Page Number:** 4 of 7|\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|\n\n\nB. Food Service:\n\n\n\n\n\n\n\n1. All serving lines and counters must be cleaned and sanitized and all menu\nitems should be taste-tested by a Food Service employee prior to service.\n\n2. All foods prepared shall be transferred to properly sized serving pans.\nRoasting pans will not be used on serving lines. Items prepared in sheet pans,\nsuch as pie or cake, shall be placed in holding equipment or individually\nplated during service and removed to the serving line as needed.\n\n3. Correct serving utensils should be available and food items properly\narranged. All hot foods must be inserted into a hot well on the serving line.\nAll cold foods must be inserted into a cold well on the serving line or in an\niced container or other cold holding unit. No more than one pan of any item\nshould be on the serving line at a time; all additional pans should be held in\nfood warmers, refrigerators, or insulated food carriers until the item is\nneeded.\n\n4. All hot foods should be held a temperature of 135 \uf0b0 F or above and all cold\nfoods should be held at a temperature of 41 \uf0b0 F or below. Temperatures shall\nbe checked using a food thermometer and recorded on Attachment 2, Food\nTemperature Log, of SOP 409.04.27 Food Service Hazard Analysis Critical\nControl Point (HACCP) Plan during service. Corrective action must be taken\nimmediately if at any time food temperatures rise or fall into the temperature\ndanger zone during the food holding or serving process. Food temperatures\nwill be recorded for all food items during the following stages:\n\n\na. At the completion of the cooking process (Final Cooking Temp);\n\nb. Halfway between placement of food in holding container and beginning\nof meal service (Holding Temp);\n\nc. At the beginning of meal service (Start of Service Temp);\n\nd. Halfway between beginning and end of meal service (Mid-Service\nTemp); and\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:**Staff Dining Food Preparation and Service|**Policy Name:**Staff Dining Food Preparation and Service|**Policy Name:**Staff Dining Food Preparation and Service|\n|**Policy Number:** 409.04.31|**Effective Date:** 10/24/17|**Page Number:** 5 of 7|\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|\n\n\n\ne. At the end of meal service (End of Service Temp).\n\n\nC. Customer Sales and Transactions:\n\n1. The quantity of food and supply items received, stored, and issued at each\nfacility will be tracked and maintained using the Transaction History Report\nprinted from the Food Service Computer Inventory System.\n\n\n2. All customer sales transactions will be tracked using the approved Point of\nSale (POS) system. All food and beverage items sold will be entered into the\nPOS system at the time of each sale.\n\n\n3. A Sales Report shall be printed daily to demonstrate total food and beverage\nsales, transactions and their type, method of payment, etc. Food Service\nDirectors are responsible for food cost at their assigned institution and shall\nuse this report to assist with budget maintenance and projection.\n\n4. An income statement shall be printed and maintained daily at Food and Farm\n\nServices Central Office to demonstrate net sales, cost of goods sold, and\nother operating expenses for the day. A consolidated balance sheet of all staff\ndining locations shall be reviewed and maintained daily at Food and Farm\nServices Central Office. A monthly Profit and Loss Statement will also be\nmaintained at Food and Farm Service Central Office for comparison of net\nsales and expenses at each staff dining facility.\n\nD. Transportation of Food:\n\n1. Potentially Hazardous Foods shall be maintained at 41 \uf0b0 F or below for cold\nfoods and 135 \uf0b0 F or above for hot foods when food is being transported in\nbulk to alternate feeding locations.\n\n2. Food and food utensils shall be kept in covered containers or completely\nwrapped with plastic film to protect against contamination and spoilage\nduring transportation. Foods in their original, individual packages do not\nneed to be covered or over-wrapped if the original package is not torn or\nbroken.\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:**Staff Dining Food Preparation and Service|**Policy Name:**Staff Dining Food Preparation and Service|**Policy Name:**Staff Dining Food Preparation and Service|\n|**Policy Number:** 409.04.31|**Effective Date:** 10/24/17|**Page Number:** 6 of 7|\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|\n\n\n\n3. The Food Service Director, Manager, or Supervisor shall be present when\nfood is being prepared for transport.\n\n\nE. Food Leftover:\n\n1. Food items being retained as a leftover must be handled as outlined in recipe\ninstructions. HACCP guidelines specified on food service recipes must also\nbe followed.\n\n2. All foods shall be placed in shallow pans and placed under Proper\nRefrigeration immediately following service or use.\n\n3. Leftovers shall be covered tightly and labeled with the product description\nand date of preparation. All leftovers must be used within 72 hours.\n\n4. All cooked food items retained as a leftover must be below 70\u00baF within two\n(2) hours and 41\u00baF or below within 6 hours from the time in which\ntemperature was recorded at the end of meal service.\n\n\na. Temperature of food two (2) hours after meal service must be recorded\non Attachment 2, Food Temperature Log of SOP 409.04.27 Food\nService Hazard Analysis Critical Control Point (HACCP) Plan.\n\nb. If the temperature of food is not below 70\u00baF 2 hours after meal service,\nfood must be reheated to an internal temperature of 165\u00baF, and the\nprocess must begin again. The food must be discarded if the item cannot\nbe reheated to 165 \u00baF.\n\n5. If Food Service Staff is not on duty to record the temperature of leftovers at\nthe two (2) or six (6) hour interval after the evening meal, Food Service Staff\nmust record the temperature of leftovers as their last duty of the day. If food\nis not projected to be at 70\u00baF in two (2) hours or below 41\u00baF at the six (6)\nhour mark, corrective action must be taken prior to leaving for the day.\n\n6. Potentially Hazardous Foods should not be retained for leftovers if the food\nwas transferred to an alternate feeding location, or the temperature fell into\nthe temperature danger zone (between 41\u00baF and 135\u00baF) for more than 4 hours.\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**Policy Name:**Staff Dining Food Preparation and Service|**Policy Name:**Staff Dining Food Preparation and Service|**Policy Name:**Staff Dining Food Preparation and Service|\n|**Policy Number:** 409.04.31|**Effective Date:** 10/24/17|**Page Number:** 7 of 7|\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|\n\n\n\n7. All leftovers must be reheated to 165\u00baF for 15 seconds. Leftovers may only\nbe reheated once, therefore if leftover food items are to be incorporated into a\nnew food product then the entire product cannot be used as a leftover and\nmust be discarded after service. It is not a recommended practice to\nincorporate leftover food items into newly prepared items.\n\n8. There should be minimal leftovers if progressive cooking methods are\nutilized.\n\n\nF. Food Safety:\n\n1. Each facility must keep a certified Food Safety Manager on staff at all times.\n\nIf the certified Food Safety Manager must be away from the facility the Food\nService Director must appoint someone to ensure HACCP Plan is followed\nand all aspects of the food safety program are met.\n\n2. All Food Service Staff and offenders must ensure that the utmost care is taken\n\nto maintain clean and sanitary facilities. Please refer to SOP 409.04.32 Staff\nDining Health and Safety Regulations/Inspections.\n\n**V.** **Attachments:**\nNone.\n\n**VI.** **Record and Retention of Forms Relevant to this Policy:**\n\nNone.",
    "word_count": 2220,
    "powerdms_url": "https://public.powerdms.com/GADOC/documents/187132",
    "url": "https://gps.press/sop-data/409.04.31/",
    "attachments": []
}