SOP_NUMBER: 409.04.31
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
WORD_COUNT: 2220
POWERDMS_URL: https://public.powerdms.com/GADOC/documents/187132
URL: https://gps.press/sop-data/409.04.31/

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

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|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|
|---|---|---|
|**Policy Name:**Staff Dining Food Preparation and Service|**Policy Name:**Staff Dining Food Preparation and Service|**Policy Name:**Staff Dining Food Preparation and Service|
|**Policy Number:** 409.04.31|**Effective Date:** 10/24/17|**Page Number:** 1 of 7|
|**Authority:** Commissioner<br>|**Originating Division:** <br>Executive Division (Georgia<br>Correctional Industries - Food<br>and Farm Services)|**Access Listing:**<br>Level I: All Access|



**I.** **Introduction and Summary:**
It is the policy of the Food and Farm Services Subdivision to establish and outline
standard operating procedures for food preparation and service at State Offices’
Rutland Cafeteria and any other Georgia Department of Corrections (GDC) facilities
where staff dining services are located.


**II.** **Authority:**
A. Ga Comp. R & Regs. 125-4-3-.01, _et seq._ ;


B. GDC SOPs 409.04.02 Master Menu and Recipes, 409.04.27 Food Service Hazard

Analysis Critical Control Point (HACCP) Plan and 409.04.32 Staff Dining Health
and Safety Regulations/Inspections; and

C. ACA Standard: 2-CO-4C-01.


**III.** **Definitions:**

A. **Hazard Analysis Critical Control Point (HACCP) Plan**   - A process that uses a

combination of proper food handling procedures, monitoring techniques, and
record keeping to ensure food safety.

B. **Potentially Hazardous Foods**   - Any perishable food which has an ingredient

such as milk, eggs, meat, poultry fish, shellfish, or other potentially hazardous
ingredient capable of supporting rapid and progressive development of
microorganisms.

C. **Proper Refrigeration**   - 41ºF or below.


D. **Perishable Foods**   - Any food item that easily spoils, decays, or breaks down

quickly.

E. **Time and Temperature Abuse**   - Food that remained at a temperature favorable

for microbial growth for an extended period of time. Food should not remain
between 41ºF and 135ºF for more than four (4) hours.


|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|
|---|---|---|
|**Policy Name:**Staff Dining Food Preparation and Service|**Policy Name:**Staff Dining Food Preparation and Service|**Policy Name:**Staff Dining Food Preparation and Service|
|**Policy Number:** 409.04.31|**Effective Date:** 10/24/17|**Page Number:** 2 of 7|
|**Authority:** Commissioner<br>|**Originating Division:** <br>Executive Division (Georgia<br>Correctional Industries - Food<br>and Farm Services)|**Access Listing:**<br>Level I: All Access|



**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 operated by a combination of Georgia
Correctional Industries (GCI) staff members, GDC staff members, and offender
workers.

A. Food Preparation:

1. The Food Service Director, Manager, or Supervisor in charge should provide
and explain time schedules, recipes, and cook’s worksheets prior to food
preparation. Proper planning ensures the appropriate preparation and
presentation techniques are used.

2. All foods prepared at staff dining locations shall be in accordance with the
approved Master Menu and accompanying recipes as described by GDC SOP
409.04.02 Master Menu and Recipes. All food and supply items shall be
requisitioned and available for preparation. This includes any food items
previously thawed under refrigeration.

3. Food shall be prepared under sanitary conditions using suitable equipment.
Surfaces and equipment used for food preparation must be cleaned, rinsed,
and sanitized before each use to prevent cross-contamination.

4. Raw fruits and vegetables shall be thoroughly washed with clean water
before cooking or serving.

5. All frozen foods will be thawed under Proper Refrigeration or submerged
under cold running water at or below 70ºF.

6. Foods such as turkey, chicken, fish, ground beef and pork need to be handled
properly as they are Potentially Hazardous Foods and promote fast bacterial
growth. These food items should be prepared and served the same day when
at all possible.

7. All foods should be prepared in small batches. Items not immediately cooked
according to a recipe should be returned to the appropriate storage unit. Food
Service Directors, Managers and Supervisors shall adjust cooking times to


|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|
|---|---|---|
|**Policy Name:**Staff Dining Food Preparation and Service|**Policy Name:**Staff Dining Food Preparation and Service|**Policy Name:**Staff Dining Food Preparation and Service|
|**Policy Number:** 409.04.31|**Effective Date:** 10/24/17|**Page Number:** 3 of 7|
|**Authority:** Commissioner<br>|**Originating Division:** <br>Executive Division (Georgia<br>Correctional Industries - Food<br>and Farm Services)|**Access Listing:**<br>Level I: All Access|



ensure that food items are not prepared or placed on serving lines more than 1
hour prior to serving.

8. All food must be cooked to the proper temperature according to type. Final
cooking temperature will be recorded on Attachment 2, Food Temperature
Log of SOP 409.04.27 Food Service Hazard Analysis Critical Control Point
(HACCP) Plan.


a. Potentially hazardous foods shall be cooked to an internal temperature of
135ºF or above.

b. Poultry products should be cooked to 165ºF.

c. Ground beef should be cooked to a minimum internal temperature of
155ºF for 15 seconds. Farm Beef is an exception to this as it contains
chicken and should be cooked to 165ºF.

d. All leftover foods must be reheated to 165ºF for 15 seconds and may
only be reheated once.

9. Food Service Directors, Managers, and Food Service Supervisors will use
thermometers to ensure the attainment and maintenance of proper
temperature. Food temperature should be monitored at all stages of storage,
preparation, service, and cooling to ensure proper techniques are observed.


a. Cold food items will be stored under refrigeration, in coolers, or
insulated food holders and shall be maintained at a temperature of 41ºF
or below.

b. Cooked food items that are to remain hot will be moved to food warmers
or insulated food holders immediately and shall maintain a temperature
of 135ºF or above.

c. Immediate corrective action must be taken if at any point food
temperature rises above 41ºF or falls below 135  F. Food that remains
above 41ºF or below 135  F for more than 4 hours should be discarded.


|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|
|---|---|---|
|**Policy Name:**Staff Dining Food Preparation and Service|**Policy Name:**Staff Dining Food Preparation and Service|**Policy Name:**Staff Dining Food Preparation and Service|
|**Policy Number:** 409.04.31|**Effective Date:** 10/24/17|**Page Number:** 4 of 7|
|**Authority:** Commissioner<br>|**Originating Division:** <br>Executive Division (Georgia<br>Correctional Industries - Food<br>and Farm Services)|**Access Listing:**<br>Level I: All Access|


B. Food Service:







1. All serving lines and counters must be cleaned and sanitized and all menu
items should be taste-tested by a Food Service employee prior to service.

2. All foods prepared shall be transferred to properly sized serving pans.
Roasting pans will not be used on serving lines. Items prepared in sheet pans,
such as pie or cake, shall be placed in holding equipment or individually
plated during service and removed to the serving line as needed.

3. Correct serving utensils should be available and food items properly
arranged. All hot foods must be inserted into a hot well on the serving line.
All cold foods must be inserted into a cold well on the serving line or in an
iced container or other cold holding unit. No more than one pan of any item
should be on the serving line at a time; all additional pans should be held in
food warmers, refrigerators, or insulated food carriers until the item is
needed.

4. All hot foods should be held a temperature of 135  F or above and all cold
foods should be held at a temperature of 41  F or below. Temperatures shall
be checked using a food thermometer and recorded on Attachment 2, Food
Temperature Log, of SOP 409.04.27 Food Service Hazard Analysis Critical
Control Point (HACCP) Plan during service. Corrective action must be taken
immediately if at any time food temperatures rise or fall into the temperature
danger zone during the food holding or serving process. Food temperatures
will be recorded for all food items during the following stages:


a. At the completion of the cooking process (Final Cooking Temp);

b. Halfway between placement of food in holding container and beginning
of meal service (Holding Temp);

c. At the beginning of meal service (Start of Service Temp);

d. Halfway between beginning and end of meal service (Mid-Service
Temp); and


|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|
|---|---|---|
|**Policy Name:**Staff Dining Food Preparation and Service|**Policy Name:**Staff Dining Food Preparation and Service|**Policy Name:**Staff Dining Food Preparation and Service|
|**Policy Number:** 409.04.31|**Effective Date:** 10/24/17|**Page Number:** 5 of 7|
|**Authority:** Commissioner<br>|**Originating Division:** <br>Executive Division (Georgia<br>Correctional Industries - Food<br>and Farm Services)|**Access Listing:**<br>Level I: All Access|



e. At the end of meal service (End of Service Temp).


C. Customer Sales and Transactions:

1. The quantity of food and supply items received, stored, and issued at each
facility will be tracked and maintained using the Transaction History Report
printed from the Food Service Computer Inventory System.


2. All customer sales transactions will be tracked using the approved Point of
Sale (POS) system. All food and beverage items sold will be entered into the
POS system at the time of each sale.


3. A Sales Report shall be printed daily to demonstrate total food and beverage
sales, transactions and their type, method of payment, etc. Food Service
Directors are responsible for food cost at their assigned institution and shall
use this report to assist with budget maintenance and projection.

4. An income statement shall be printed and maintained daily at Food and Farm

Services Central Office to demonstrate net sales, cost of goods sold, and
other operating expenses for the day. A consolidated balance sheet of all staff
dining locations shall be reviewed and maintained daily at Food and Farm
Services Central Office. A monthly Profit and Loss Statement will also be
maintained at Food and Farm Service Central Office for comparison of net
sales and expenses at each staff dining facility.

D. Transportation of Food:

1. Potentially Hazardous Foods shall be maintained at 41  F or below for cold
foods and 135  F or above for hot foods when food is being transported in
bulk to alternate feeding locations.

2. Food and food utensils shall be kept in covered containers or completely
wrapped with plastic film to protect against contamination and spoilage
during transportation. Foods in their original, individual packages do not
need to be covered or over-wrapped if the original package is not torn or
broken.


|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|
|---|---|---|
|**Policy Name:**Staff Dining Food Preparation and Service|**Policy Name:**Staff Dining Food Preparation and Service|**Policy Name:**Staff Dining Food Preparation and Service|
|**Policy Number:** 409.04.31|**Effective Date:** 10/24/17|**Page Number:** 6 of 7|
|**Authority:** Commissioner<br>|**Originating Division:** <br>Executive Division (Georgia<br>Correctional Industries - Food<br>and Farm Services)|**Access Listing:**<br>Level I: All Access|



3. The Food Service Director, Manager, or Supervisor shall be present when
food is being prepared for transport.


E. Food Leftover:

1. Food items being retained as a leftover must be handled as outlined in recipe
instructions. HACCP guidelines specified on food service recipes must also
be followed.

2. All foods shall be placed in shallow pans and placed under Proper
Refrigeration immediately following service or use.

3. Leftovers shall be covered tightly and labeled with the product description
and date of preparation. All leftovers must be used within 72 hours.

4. All cooked food items retained as a leftover must be below 70ºF within two
(2) hours and 41ºF or below within 6 hours from the time in which
temperature was recorded at the end of meal service.


a. Temperature of food two (2) hours after meal service must be recorded
on Attachment 2, Food Temperature Log of SOP 409.04.27 Food
Service Hazard Analysis Critical Control Point (HACCP) Plan.

b. If the temperature of food is not below 70ºF 2 hours after meal service,
food must be reheated to an internal temperature of 165ºF, and the
process must begin again. The food must be discarded if the item cannot
be reheated to 165 ºF.

5. If Food Service Staff is not on duty to record the temperature of leftovers at
the two (2) or six (6) hour interval after the evening meal, Food Service Staff
must record the temperature of leftovers as their last duty of the day. If food
is not projected to be at 70ºF in two (2) hours or below 41ºF at the six (6)
hour mark, corrective action must be taken prior to leaving for the day.

6. Potentially Hazardous Foods should not be retained for leftovers if the food
was transferred to an alternate feeding location, or the temperature fell into
the temperature danger zone (between 41ºF and 135ºF) for more than 4 hours.


|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|
|---|---|---|
|**Policy Name:**Staff Dining Food Preparation and Service|**Policy Name:**Staff Dining Food Preparation and Service|**Policy Name:**Staff Dining Food Preparation and Service|
|**Policy Number:** 409.04.31|**Effective Date:** 10/24/17|**Page Number:** 7 of 7|
|**Authority:** Commissioner<br>|**Originating Division:** <br>Executive Division (Georgia<br>Correctional Industries - Food<br>and Farm Services)|**Access Listing:**<br>Level I: All Access|



7. All leftovers must be reheated to 165ºF for 15 seconds. Leftovers may only
be reheated once, therefore if leftover food items are to be incorporated into a
new food product then the entire product cannot be used as a leftover and
must be discarded after service. It is not a recommended practice to
incorporate leftover food items into newly prepared items.

8. There should be minimal leftovers if progressive cooking methods are
utilized.


F. Food Safety:

1. Each facility must keep a certified Food Safety Manager on staff at all times.

If the certified Food Safety Manager must be away from the facility the Food
Service Director must appoint someone to ensure HACCP Plan is followed
and all aspects of the food safety program are met.

2. All Food Service Staff and offenders must ensure that the utmost care is taken

to maintain clean and sanitary facilities. Please refer to SOP 409.04.32 Staff
Dining Health and Safety Regulations/Inspections.

**V.** **Attachments:**
None.

**VI.** **Record and Retention of Forms Relevant to this Policy:**

None.