{
    "sop_number": "409.04.32",
    "old_code": null,
    "title": "Staff Dining Health and Safety Regulations_Inspections",
    "division": null,
    "topic_area": null,
    "effective_date": null,
    "summary": null,
    "key_topics": [],
    "cross_references": [],
    "content": "|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**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|\n|**Policy Number:** 409.04.32|**Effective Date:** 03/01/2022|**Page Number:** 1 of 8|\n|**Authority:** <br>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:**\n\nIt is the policy of the Food and Farm Services Subdivision to establish and outline\nstandard operating procedures for food safety and Sanitation practices at Rutland\nCafeteria, State Offices-South, and all other Georgia Department of Corrections\n(GDC) staff dining locations. This policy should supplement the practices outlined in\nChapter 511-5-1 of the Regulations of the Georgia Department of Public Health\nrelating to Food Service.\n\n\n**II.** **Authority:**\n\nA. Ga Comp. R. & Regs. 125-4-3 and 511-6-1;\n\nB. GDC Standard Operating Procedures (SOPs) 409.04.10 Sanitation, 409.04.27\n\nFood Service Hazard Analysis Critical Control Point (HACCP) Plan, 409.04.29\nStaff Dining Food Service Management, and 409.04.31 Staff Dining Food\nService and Preparation; and\n\nC. ACA Standards: 2-CO-4C-01 and 1-CTA-3D-02.\n\n**III.** **Definitions:**\n\nA. **Sanitation**    - Health and safety measures designed to promote health and protect\n\nthe general public.\n\nB. **Food Service Permit**    - Certificate that must be obtained from the local Health\n\nDepartment authorizing permit holder to operate a food service operation at a\nparticular site.\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 managed by a combination of\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**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|\n|**Policy Number:** 409.04.32|**Effective Date:** 03/01/2022|**Page Number:** 2 of 8|\n|**Authority:** <br>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\nGeorgia Correctional Industries (GCI) staff members, GDC staff members, and\noffender workers.\n\nA. Sanitation and Housekeeping:\n\n\n1. The Food Service Director or their designee will instruct and train all food\n\nservice personnel on the proper methods and procedures regarding Sanitation\nrules and regulations in each staff dining facility.\n\n2. The Food Service Director shall prepare a housekeeping schedule. The Food\n\nService Director or their designee shall monitor adherence to the schedule.\nThis schedule shall ensure the following:\n\na. All work and storage areas are clean, well-lit, and orderly;\n\nb. Walls, floors, and ceilings are cleaned on a regular basis. Exposed\n\nventilation ducts and hoods are cleaned as often as needed;\n\nc. All kitchenware and food-contact surfaces of equipment are washed,\n\nrinsed, and sanitized after each use and after any interruption of operation\nduring which contamination could occur (e.g., after spraying for insect\nand rodent control). Food-contact surfaces of equipment such as grills,\ntilting skillets, steam kettles, etc. and the cavities of door seals are cleaned\nas necessary to reduce accumulation of dust, dirt, food particles, and other\ndebris;\n\nd. A ready supply of hot water (140 \uf0b0 F) is available;\n\ne. At least 20 foot-candles of light per square foot is provided for all food\n\npreparation surfaces/equipment and dish/utensil washing areas;\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**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|\n|**Policy Number:** 409.04.32|**Effective Date:** 03/01/2022|**Page Number:** 3 of 8|\n|**Authority:** <br>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\nf. Protective shields are provided for all lighting fixtures located over, by, or\n\nwithin close proximity to food, equipment or utensil storage areas,\npreparation, service, and display areas, or in areas where equipment or\nutensils are washed;\n\ng. Overhead pipes in food preparation areas are eliminated or covered by a\n\nfalse ceiling;\n\nh. Sneeze guards are used for all serving lines not protected by enclosed\n\nserving lines;\n\ni. Sufficient ventilation is provided to keep food areas free of excessive\n\nheat, steam, condensation, vapors, noxious odors, smoke, and fumes;\n\nj. Mechanical ventilation is installed, cleaned, and operated appropriately\n\nand vented to the outside to prevent unsightly, harmful, or unlawful\ndischarge;\n\nk. Free-standing fans, intake and exhaust air ducts are designed and\n\nmaintained to prevent the entrance of dust, dirt, and other contaminating\nmaterials to food service preparation, serving, and storage areas;\n\nl. Outside openings are protected against the entrance of insects and rodents\n\nby sealed doors, closed windows, screening, controlled air currents, or\nother means;\n\nm. An adequate number of approved containers for garbage and refuse\n\ndisposal are available. Garbage and refuse are kept in durable, easily\ncleanable, insect-proof containers that do not leak and do not absorb\nliquids. A sufficient number of containers are used and kept covered.\nContainers are emptied and cleaned at least once daily; and\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**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|\n|**Policy Number:** 409.04.32|**Effective Date:** 03/01/2022|**Page Number:** 4 of 8|\n|**Authority:** <br>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\nn. Containers of poisonous or toxic materials are prominently marked\n\n(insecticides, rodenticides, detergents, sanitizers, and related cleaning\nagents) and stored physically separate from each other and foods.\n\n3. Tobacco is not permitted in any preparation, service, or dining areas of the\n\nfood service operation.\n\nB. Personal Hygiene:\n\n\n1. No person, civilian, or offender with open lesions, infected wounds, or any\n\ncommunicable disease that can be transmitted through food handling will be\npermitted to work in the food service operation. The Food Service Director or\ntheir designee shall visually check offenders and staff for obvious signs of\ndisease and/or infection when staff and offenders report for work.\n\n2. All personnel shall demonstrate habits of personal cleanliness and shall use\n\ngood hygiene practices during all working periods in the food service area.\n\n\na. Employees should bathe or shower and clean hair, teeth, and nails daily.\n\nDaily use of a deodorant is also recommended;\n\nb. Employees shall wear clean undergarments and clean outer clothing such\n\nas uniforms, aprons, hair nets/hats, beard nets and shoes;\n\n\n1) Non-skid sole shoes that are polished and clean should be worn.\n\nOpen-toed shoes and tennis shoes cannot be worn in food service\nareas; and\n\n2) Facial hair should be maintained in accordance with GDC guidelines.\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**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|\n|**Policy Number:** 409.04.32|**Effective Date:** 03/01/2022|**Page Number:** 5 of 8|\n|**Authority:** <br>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\nc. Hands shall be washed frequently to prevent cross contamination of food\n\nand for personal protection. Any perspiration should be removed with a\ndisposable towel or napkin.\n\nC. Uniform and Attire:\n\n\nEmployees and offenders will wear uniforms, appropriate shoes, hair nets/hats,\nbeard nets, etcetera as determined by policy and state law or regulation. Refer to\nSOP 409.04.29, Staff Dining Food Service Management.\n\nD. Food storage areas shall be kept at appropriate temperatures to minimize risk of\n\nmicrobial growth:\n\n\n1. Cooler temperatures should be maintained at 35 \u00baF to 40\u00baF.\n\n2. Freezer temperatures should be maintained between 0\u00baF and -10\u00baF.\n\n3. Warehouse temperatures should be maintained at 45\u00baF to 80\u00baF.\n\n4. If cooler and freezer temperatures rise above the designated temperatures, the\n\nfacility\u2019s maintenance department needs to be notified immediately to initiate\nrepair. The facility\u2019s Maintenance Advisor and Food Service Advisor shall\nalso be notified immediately. Foods should be moved to other coolers and\nfreezers to preserve the product. If additional cooler and freezer space is not\navailable, Food and Farm Services Central Office shall be contacted to\nrequest a refrigerated trailer.\n\nE. Food safety procedures during preparation and service should be followed in\n\naccordance with Chapter 511-6-1 of Georgia Department of Public Health and\nthose outlined in SOP 409.04.31, Staff Dining Food Service and Preparation.\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**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|\n|**Policy Number:** 409.04.32|**Effective Date:** 03/01/2022|**Page Number:** 6 of 8|\n|**Authority:** <br>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\nF. Control of Insects and Rodents:\n\n\n1. Rats, flies, roaches, gnats, mosquitoes, and other insects may carry disease\n\nand should be eliminated from areas of food operation.\n\n\na. Garbage and trash canisters and containers should be separated, tightly\n\ncovered, and washed and sterilized after emptying. Garbage and refuse\nareas should be cleaned daily;\n\nb. All openings and cracks in walls or floors should be closed. Screens,\n\nwindows, and pipes going through walls, floors, or ceilings should be\nsealed, fit tightly, and kept in good repair;\n\nc. Walls, floors, locker rooms, storage, preparation, and scullery areas shall\n\nbe clean;\n\nd. All foods shall be kept in proper size pans, covered, and stored correctly.\n\nAll food and supplies shall be stored on pallets, skids, or in covered\ncontainers no less than six (6\u201d) inches off the floor; and\n\ne. A monthly or regular schedule for extermination of insects and rodents\n\nmust be maintained. If this does not eliminate or control infestation of\ninsects/rodents, then extermination is to be provided on a weekly basis\nuntil such control is established.\n\nG. Inspections shall occur on a regular basis to ensure proper safety and Sanitation\n\nprocedures are implemented and maintained:\n\n\n1. Local Health Department Inspections.\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**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|\n|**Policy Number:** 409.04.32|**Effective Date:** 03/01/2022|**Page Number:** 7 of 8|\n|**Authority:** <br>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\na. An initial inspection of the food service operation will occur before a\n\nFood Service Permit is issued. Inspections should occur biannually\nthereafter.\n\nb. A copy of each inspection should be forwarded to Food and Farm Service\n\nCentral Office within 48 hours of inspection. A plan of corrective\naction(s) shall be attached with the inspection in the event deficiencies are\nnoted. All corrective actions shall be in accordance with GDC guidelines\nand those set forth by Chapter 511-6-1 of Georgia Department of Public\nHealth.\n\n2. Internal inspections will be conducted in addition to any formal inspection\n\nmade by the Food Service Advisor, local Health Inspector, Fire Marshall, or\nMedical Section.\n\n\na. A daily inspection will be conducted and documented by the Food\n\nService Director or their designee using Attachment 3, Sanitation\nChecklist of SOP 409.04.10, Sanitation.\n\nb. Freezer, refrigerator and/or cooler temperatures will be checked and\n\nrecorded three (3) times in a 24-hour period in accordance with\nAttachment 3, Daily Food Storage Temperature Log of SOP 409.04.27,\nFood Service Hazard Analysis Critical Control Point (HAACP) Plan.\nDishwashing temperatures will be checked and recorded at least one (1)\ntime per meal using Attachment 2, Daily Dishwasher Temperature Log of\nSOP 409.04.10, Sanitation.\n\nc. A weekly inspection will be conducted and documented by the Food\n\nService Director or their designee using Attachment 1, Weekly Food\nService Assessment Report of SOP 409.04.10, Sanitation.\n\n\n|GEORGIA DEPARTMENT OF CORRECTIONS<br>Standard Operating Procedures|Col2|Col3|\n|---|---|---|\n|**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|\n|**Policy Number:** 409.04.32|**Effective Date:** 03/01/2022|**Page Number:** 8 of 8|\n|**Authority:** <br>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\nd. The Food Service Advisor will conduct assessments of the total food\n\nservice operation approximately three (3) times per year. Copies shall be\nmaintained at both the facility where conducted and at Food and Farm\nService Central Office.\n\n**V.** **Attachments:** None.\n\n**VI.** **Record Retention of Forms Relevant to this Policy:** None.",
    "word_count": 2012,
    "powerdms_url": null,
    "url": "https://gps.press/sop-data/409.04.32/",
    "attachments": []
}