SOP 409.04.32: Staff Dining Health and Safety Regulations_Inspections

|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
|---|---|---|
|Policy Name:Staff Dining Health and Safety Regulations/Inspections|Policy Name:Staff Dining Health and Safety Regulations/Inspections|Policy Name:Staff Dining Health and Safety Regulations/Inspections|
|Policy Number: 409.04.32|Effective Date: 03/01/2022|Page Number: 1 of 8|
|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
standard operating procedures for food safety and Sanitation practices at Rutland
Cafeteria, State Offices-South, and all other Georgia Department of Corrections
(GDC) staff dining locations. This policy should supplement the practices outlined in
Chapter 511-5-1 of the Regulations of the Georgia Department of Public Health
relating to Food Service.

II. Authority:

A. Ga Comp. R. & Regs. 125-4-3 and 511-6-1;

B. GDC Standard Operating Procedures (SOPs) 409.04.10 Sanitation, 409.04.27

Food Service Hazard Analysis Critical Control Point (HACCP) Plan, 409.04.29
Staff Dining Food Service Management, and 409.04.31 Staff Dining Food
Service and Preparation; and

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

III. Definitions:

A. Sanitation - Health and safety measures designed to promote health and protect

the general public.

B. Food Service Permit - Certificate that must be obtained from the local Health

Department authorizing permit holder to operate a food service operation at a
particular site.

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 managed by a combination of

|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
|---|---|---|
|Policy Name:Staff Dining Health and Safety Regulations/Inspections|Policy Name:Staff Dining Health and Safety Regulations/Inspections|Policy Name:Staff Dining Health and Safety Regulations/Inspections|
|Policy Number: 409.04.32|Effective Date: 03/01/2022|Page Number: 2 of 8|
|Authority:
Commissioner
|Originating Division:
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|Access Listing:
Level I: All Access|

Georgia Correctional Industries (GCI) staff members, GDC staff members, and
offender workers.

A. Sanitation and Housekeeping:

1. The Food Service Director or their designee will instruct and train all food

service personnel on the proper methods and procedures regarding Sanitation
rules and regulations in each staff dining facility.

2. The Food Service Director shall prepare a housekeeping schedule. The Food

Service Director or their designee shall monitor adherence to the schedule.
This schedule shall ensure the following:

a. All work and storage areas are clean, well-lit, and orderly;

b. Walls, floors, and ceilings are cleaned on a regular basis. Exposed

ventilation ducts and hoods are cleaned as often as needed;

c. All kitchenware and food-contact surfaces of equipment are washed,

rinsed, and sanitized after each use and after any interruption of operation
during which contamination could occur (e.g., after spraying for insect
and rodent control). Food-contact surfaces of equipment such as grills,
tilting skillets, steam kettles, etc. and the cavities of door seals are cleaned
as necessary to reduce accumulation of dust, dirt, food particles, and other
debris;

d. A ready supply of hot water (140  F) is available;

e. At least 20 foot-candles of light per square foot is provided for all food

preparation surfaces/equipment and dish/utensil washing areas;

|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
|---|---|---|
|Policy Name:Staff Dining Health and Safety Regulations/Inspections|Policy Name:Staff Dining Health and Safety Regulations/Inspections|Policy Name:Staff Dining Health and Safety Regulations/Inspections|
|Policy Number: 409.04.32|Effective Date: 03/01/2022|Page Number: 3 of 8|
|Authority:
Commissioner
|Originating Division:
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|Access Listing:
Level I: All Access|

f. Protective shields are provided for all lighting fixtures located over, by, or

within close proximity to food, equipment or utensil storage areas,
preparation, service, and display areas, or in areas where equipment or
utensils are washed;

g. Overhead pipes in food preparation areas are eliminated or covered by a

false ceiling;

h. Sneeze guards are used for all serving lines not protected by enclosed

serving lines;

i. Sufficient ventilation is provided to keep food areas free of excessive

heat, steam, condensation, vapors, noxious odors, smoke, and fumes;

j. Mechanical ventilation is installed, cleaned, and operated appropriately

and vented to the outside to prevent unsightly, harmful, or unlawful
discharge;

k. Free-standing fans, intake and exhaust air ducts are designed and

maintained to prevent the entrance of dust, dirt, and other contaminating
materials to food service preparation, serving, and storage areas;

l. Outside openings are protected against the entrance of insects and rodents

by sealed doors, closed windows, screening, controlled air currents, or
other means;

m. An adequate number of approved containers for garbage and refuse

disposal are available. Garbage and refuse are kept in durable, easily
cleanable, insect-proof containers that do not leak and do not absorb
liquids. A sufficient number of containers are used and kept covered.
Containers are emptied and cleaned at least once daily; and

|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
|---|---|---|
|Policy Name:Staff Dining Health and Safety Regulations/Inspections|Policy Name:Staff Dining Health and Safety Regulations/Inspections|Policy Name:Staff Dining Health and Safety Regulations/Inspections|
|Policy Number: 409.04.32|Effective Date: 03/01/2022|Page Number: 4 of 8|
|Authority:
Commissioner
|Originating Division:
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|Access Listing:
Level I: All Access|

n. Containers of poisonous or toxic materials are prominently marked

(insecticides, rodenticides, detergents, sanitizers, and related cleaning
agents) and stored physically separate from each other and foods.

3. Tobacco is not permitted in any preparation, service, or dining areas of the

food service operation.

B. Personal Hygiene:

1. No person, civilian, or offender with open lesions, infected wounds, or any

communicable disease that can be transmitted through food handling will be
permitted to work in the food service operation. The Food Service Director or
their designee shall visually check offenders and staff for obvious signs of
disease and/or infection when staff and offenders report for work.

2. All personnel shall demonstrate habits of personal cleanliness and shall use

good hygiene practices during all working periods in the food service area.

a. Employees should bathe or shower and clean hair, teeth, and nails daily.

Daily use of a deodorant is also recommended;

b. Employees shall wear clean undergarments and clean outer clothing such

as uniforms, aprons, hair nets/hats, beard nets and shoes;

1) Non-skid sole shoes that are polished and clean should be worn.

Open-toed shoes and tennis shoes cannot be worn in food service
areas; and

2) Facial hair should be maintained in accordance with GDC guidelines.

|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
|---|---|---|
|Policy Name:Staff Dining Health and Safety Regulations/Inspections|Policy Name:Staff Dining Health and Safety Regulations/Inspections|Policy Name:Staff Dining Health and Safety Regulations/Inspections|
|Policy Number: 409.04.32|Effective Date: 03/01/2022|Page Number: 5 of 8|
|Authority:
Commissioner
|Originating Division:
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|Access Listing:
Level I: All Access|

c. Hands shall be washed frequently to prevent cross contamination of food

and for personal protection. Any perspiration should be removed with a
disposable towel or napkin.

C. Uniform and Attire:

Employees and offenders will wear uniforms, appropriate shoes, hair nets/hats,
beard nets, etcetera as determined by policy and state law or regulation. Refer to
SOP 409.04.29, Staff Dining Food Service Management.

D. Food storage areas shall be kept at appropriate temperatures to minimize risk of

microbial growth:

1. Cooler temperatures should be maintained at 35 ºF to 40ºF.

2. Freezer temperatures should be maintained between 0ºF and -10ºF.

3. Warehouse temperatures should be maintained at 45ºF to 80ºF.

4. If cooler and freezer temperatures rise above the designated temperatures, the

facility’s maintenance department needs to be notified immediately to initiate
repair. The facility’s Maintenance Advisor and Food Service Advisor shall
also be notified immediately. Foods should be moved to other coolers and
freezers to preserve the product. If additional cooler and freezer space is not
available, Food and Farm Services Central Office shall be contacted to
request a refrigerated trailer.

E. Food safety procedures during preparation and service should be followed in

accordance with Chapter 511-6-1 of Georgia Department of Public Health and
those outlined in SOP 409.04.31, Staff Dining Food Service and Preparation.

|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
|---|---|---|
|Policy Name:Staff Dining Health and Safety Regulations/Inspections|Policy Name:Staff Dining Health and Safety Regulations/Inspections|Policy Name:Staff Dining Health and Safety Regulations/Inspections|
|Policy Number: 409.04.32|Effective Date: 03/01/2022|Page Number: 6 of 8|
|Authority:
Commissioner
|Originating Division:
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|Access Listing:
Level I: All Access|

F. Control of Insects and Rodents:

1. Rats, flies, roaches, gnats, mosquitoes, and other insects may carry disease

and should be eliminated from areas of food operation.

a. Garbage and trash canisters and containers should be separated, tightly

covered, and washed and sterilized after emptying. Garbage and refuse
areas should be cleaned daily;

b. All openings and cracks in walls or floors should be closed. Screens,

windows, and pipes going through walls, floors, or ceilings should be
sealed, fit tightly, and kept in good repair;

c. Walls, floors, locker rooms, storage, preparation, and scullery areas shall

be clean;

d. All foods shall be kept in proper size pans, covered, and stored correctly.

All food and supplies shall be stored on pallets, skids, or in covered
containers no less than six (6”) inches off the floor; and

e. A monthly or regular schedule for extermination of insects and rodents

must be maintained. If this does not eliminate or control infestation of
insects/rodents, then extermination is to be provided on a weekly basis
until such control is established.

G. Inspections shall occur on a regular basis to ensure proper safety and Sanitation

procedures are implemented and maintained:

1. Local Health Department Inspections.

|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
|---|---|---|
|Policy Name:Staff Dining Health and Safety Regulations/Inspections|Policy Name:Staff Dining Health and Safety Regulations/Inspections|Policy Name:Staff Dining Health and Safety Regulations/Inspections|
|Policy Number: 409.04.32|Effective Date: 03/01/2022|Page Number: 7 of 8|
|Authority:
Commissioner
|Originating Division:
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|Access Listing:
Level I: All Access|

a. An initial inspection of the food service operation will occur before a

Food Service Permit is issued. Inspections should occur biannually
thereafter.

b. A copy of each inspection should be forwarded to Food and Farm Service

Central Office within 48 hours of inspection. A plan of corrective
action(s) shall be attached with the inspection in the event deficiencies are
noted. All corrective actions shall be in accordance with GDC guidelines
and those set forth by Chapter 511-6-1 of Georgia Department of Public
Health.

2. Internal inspections will be conducted in addition to any formal inspection

made by the Food Service Advisor, local Health Inspector, Fire Marshall, or
Medical Section.

a. A daily inspection will be conducted and documented by the Food

Service Director or their designee using Attachment 3, Sanitation
Checklist of SOP 409.04.10, Sanitation.

b. Freezer, refrigerator and/or cooler temperatures will be checked and

recorded three (3) times in a 24-hour period in accordance with
Attachment 3, Daily Food Storage Temperature Log of SOP 409.04.27,
Food Service Hazard Analysis Critical Control Point (HAACP) Plan.
Dishwashing temperatures will be checked and recorded at least one (1)
time per meal using Attachment 2, Daily Dishwasher Temperature Log of
SOP 409.04.10, Sanitation.

c. A weekly inspection will be conducted and documented by the Food

Service Director or their designee using Attachment 1, Weekly Food
Service Assessment Report of SOP 409.04.10, Sanitation.

|GEORGIA DEPARTMENT OF CORRECTIONS
Standard Operating Procedures|Col2|Col3|
|---|---|---|
|Policy Name:Staff Dining Health and Safety Regulations/Inspections|Policy Name:Staff Dining Health and Safety Regulations/Inspections|Policy Name:Staff Dining Health and Safety Regulations/Inspections|
|Policy Number: 409.04.32|Effective Date: 03/01/2022|Page Number: 8 of 8|
|Authority:
Commissioner
|Originating Division:
Executive Division (Georgia
Correctional Industries - Food
and Farm Services)|Access Listing:
Level I: All Access|

d. The Food Service Advisor will conduct assessments of the total food

service operation approximately three (3) times per year. Copies shall be
maintained at both the facility where conducted and at Food and Farm
Service Central Office.

V. Attachments: None.

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