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Food Service Manual

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1. 40 16 Self Service Operation Seniman a a te 41 Chapter 9 Food Safety Destruction of Organisms of Public Health Concern I Raw Animal Foods caesi in VOY NM SYREUURYGANENSSS ire 42 2 PRE heating tor Hot HOIUImg a pei pou md utr petit exem tissima diia eod eM anes 44 Chapter 10 Food Safety Limitation of Growth of Organisms of Public Health Concern Ly Temperature Control eoi Ce Ee a A re pe N 45 2 Dmedsa Public Health Control cen iii 45 eE i i EEEE E E EEE ES 46 4 Cooling Methods a Saba eis hi Eu be oeuf dead E eir din E AS 46 5 Potentially Hazardous Food Hot and Cold Holding eee 46 6 Ready to Eat Potentially Hazardous Food Date Marking eee 47 7 Food Preservation Limitations coin ie re Horto tre i ide 47 8 Reduced Oxygen Packaging Cook Chill Criteria eeeeeeeeeeeeeeneeennenen 47 9c Special Food Safety Requirements taedis Heo edu ease ind UE URS ta uvetitletue 49 P4700 06 9 13 2011 8 Chapter 11 Food Safety Equipment I Food Equipment Certification o sedo a da 50 2 Use its nn Cosne cioe d qn esi dnte ud docti mend bes neces D S s 50 3 Back FLOW PTE VSL loas io 50 4 Walk In Refrigerator and Freezer Requirements enne 50 Se Lubricants E C 51 6 Watewashing and aia i eceas testen tan M e Sam ae MRIS 51 7 Cleaning of Equipment and Utensils uut i eder oem teres Fred NT cues teas cuceagonyecpnm
2. 9 13 2011 25 7 RELIGIOUS MEAL ACCOMMODATION If religious meal accommodation is requested by the Chaplain a roster of participants will be provided by the Chaplain to Food Service staff for meal preparation purposes P4700 06 9 13 2011 26 Chapter 5 MEDICAL DIETS SELF SELECTION ON MAINLINE 1 GENERAL POLICY The FSA will provide medical diets at all institutions as ordered by Health Services staff noted in the Program Statement Patient Care Medical diets will be provided by mainline self selection from the items available on the National Menu for that meal unless menu items fail to meet the medical requirement Menu item replacements may not always be provided as inmates may have to avoid certain foods in the self selection process however if a dietitian determines a Special Diet is required to ensure adequate nutrition it will be provided by pre plating or controlled plating Medical diets are based on the Guidelines for Medical Diets available on the Food Service Branch Sallyport site If separate medical diet menus are utilized the National Menu will be used to formulate the diet menus A Registered Dietitian will certify all medical diet menus A copy of the medical diet menus and certification memorandum letter will be maintained on Sallyport or the Food Service Administrator s office 2 RESPONSIBILITIES The FSA ensures heart healthy menu items are prepared according to approved recipes by regularly monitoring rec
3. 9 13 2011 48 m Ensures fish is not packaged using a reduced oxygen method 9 SPECIAL FOOD SAFETY REQUIREMENTS Foods made with uncooked eggs such as Caesar salad hollandaise sauce mayonnaise or eggnog will not be prepared The FSA at Care Level III and IV facilities ensures raw seed sprouts are not served P4700 06 9 13 2011 49 Chapter 11 FOOD SAFETY EQUIPMENT 1 FOOD EQUIPMENT CERTIFICATION Food Service equipment must meet the American National Standards Institute ANSI standard for sanitation and safety and be certified or listed by a nationally recognized testing agency Food contact surfaces of equipment may not be modified after purchase 2 USE LIMITATIONS The following items will not be used in Food Service Sponges Copper brass or pewter in contact with food Equipment utensils or cutting implements not specifically manufactured by the Food Service industry under accredited safety standards m Wood and wicker except gt Hard maple or an equivalent hard close grained wood may be used for cutting boards cutting blocks bakers tables and utensils such as rolling pins and doughnut dowels gt Whole uncut raw fruits and vegetables and nuts in the shell may be kept in the wood shipping containers they were received in until used gt Wood pallets may be used to store canned goods and other non absorbent containers 3 BACK FLOW PREVENTION A direct connection may not exist between the sewage
4. Supervisors responsibility to report unsafe and hazardous conditions to their employees once notified and verified The FDA Food Code is made available as a reference only and is not to be considered binding in its entirety 13 STAFF DINING Meals will be furnished to employees through the staff dining room or other designated area of each facility Provisions will be made to ensure staff are served in a timely manner Food will be served in disposable containers which protect food from contamination if transporting to alternate locations P4700 06 9 13 2011 14 14 JOB ORIENTATION TRAINING Each inmate assigned to Food Service receives job orientation training detailed in the Program Statements Occupational Safety Environmental Compliance and Fire Protection and Patient Care 15 TEMPERATURE SANITIZER DOCUMENTATION Documentation is maintained for acceptable ranges and current readings for m Chemical sanitizer concentration manual or mechanical and exposure time pot and pan dish machine if applicable start of each meal m Manual warewashing hot water sanitization and immersion time if chemical sanitizer not used pot and pan start of each meal Manual warewashing wash temperature pot and pan start of each meal Mechanical warewashing equipment wash solution temperature dish machine pot and pan machine if applicable start of each meal m Mechanical warewashing equipment hot water sanitization te
5. temporarily inoperative equipment etc Food Service staff including cook supervisors preparing the meal may make necessary substitutions of like items as required and ensure managers are aware that an unplanned change was required All changes to the planned menu are documented by creating an as served menu A dated as served menu is printed reviewed and signed by the FSA The FSA notes changes from the planned menu and certifies on the bottom of the signed menu that the changes made adhere to the basic daily servings on the National Menu The as served menu is kept per the Records and Information Disposition Schedules 3 MENU ADDITIONS At the Warden s discretion items may be added to the National Menu by adding to a salad bar hot bar beverage bar if these are part of the Food Service program or by adding condiments such as sugar Items added in this manner may also be added to Satellite trays P4700 06 9 13 2011 16 To ensure equity for adding items to the National Menu at detention centers transportation centers Communications Management Units or other institutions where the majority of inmates are served in their cells or units items may be added to the National Menu at these institutions by adding salads to a salad tray and serving rice and beans twice per week as a variation for potatoes 4 MENU VARIANCE If a unique condition at an institution restricts the ability to serve the National Menu as written the Warden
6. A food dispensing utensil is available for each container dispensed at a self service unit such as a buffet or salad bar 10 CAN OPENERS Cutting or piercing parts of can openers are kept sharp to minimize creation of metal fragments that can contaminate food when the container is opened P4700 06 9 13 2011 56 11 CUTTING SURFACES Surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they can no longer be effectively cleaned and sanitized or discarded if not capable of being resurfaced 12 BULK MILK DISPENSERS The bulk milk container dispensing tube is cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head The plastic protective covering over the dispensing tube will be removed prior to service 13 TEMPERATURE MEASURING DEVICES a Food Temperature Measuring Devices Food temperature measuring devices are readily accessible to attain and maintain specified temperatures A device with a small diameter probe designed to measure the temperature of thin masses is used to accurately measure temperature in foods such as meat patties and fish filets b Temperature Measuring Devices Manual Warewashing In manual warewashing operations a temperature measuring device is readily accessible for frequently measuring washing and sanitizing temperatures c Temperature Measuring Devices Food Storage In a mechanically refrigerated or hot food st
7. Authorizes or delegates authority to requisition stores from Food Service accountable storage areas Authorization to remove stores is shown by the FSA s or designee s signature on the requisition The person filling the order must not routinely be the authorizing official No stores will be removed from inventory or record balances altered unless the items are properly requisitioned surveyed or transferred by Stores Requisition Invoice amp Transfer Receipt BP A0100 5 ORDERING AND RECIEPT OF CONTROLLED STORES When ordering controlled items the FSA will identify on the purchase request that items are controlled to alert warehouse staff to provide special handling i e knives mace yeast nutmeg cloves in accordance with the Program Statement Correctional Services Procedures Manual 6 STOCK ROTATION Supplies are drawn on a first in first out basis To ensure proper stock rotation accountable non perishable food items are marked with a color identifying the quarter received First Quarter Red Second Quarter Blue Third Quarter 2 Green Fourth Quarter Yellow P4700 06 9 13 2011 12 7 INVENTORY OF ACCOUNTABLE FOOD SERVICE STORES The FSA or designee conducts an inventory of Food Service stores during each fiscal quarter with adjustments posted before running the quarterly Budget Projection Report Balances are adjusted per the Program Statement Property Management Manual This responsibility will not be deleg
8. Computerized Food Service Management MESSICO T T T PED Responsibility rt cR 3 Operational Procedures ansia Seine tidie putet a edd el Reade aie P4700 06 9 13 2011 4 BudgetManag ement ieuie tei ete stria RA PRAE engeedandengatadevandedassndgeadecausdcadavgsceaes A A Seis t bed E CE Chapter 4 Religious Diet Program Certified BOO es n cali No Elesh Option searr eener o tov aca Mene UN Annual Ceremonial Meals cccccecccscscccccccesssssscscccccccesssssesccsscsssessssesccsecesessesssesscssceeeeneesess slo QwoU dm AUS LPS ee ies o un et un Chapter 5 Medical Diets Self Selection on Mainline ME General Policy ee T C t 2 Responsibilities eners Supplemental Peedi ol e a a reo Chapter 6 Specialized Food Service Programs General Poli A dea spnnicads EEEE ARRET EES satellite Meal Servite ue eibi endet eei ned rese hin ai Satelite Meal PERIS A ete eda senio Satellite Menu Selections nt ii Alternate ME ts Ds Alternate Menu Contentsi doe Dt edo fadt a aes d veda Dido E o Miet UE EE SU IO UN cx pai doors Transportation Meals aet ida dida SU SARKO SIR Qa ridad ds Chapter 7 Food Safety Management Personnel and Receiving Requirements Responsibility sorea ance dla oeuf adici vio ee tene eee cm de da A EER SUPVISION E aas Verification of Cooking and Cooling Temperatures sese Formal Safety and Sanitation InSDeetiofis r
9. Food Service Administrator RFSA The RFSA provides support through institution visits distance learning and other means directed by the Regional Director At the Institution level the Food Service Department is under the direct supervision of the Food Service Administrator FSA 2 INSTITUTION ORGANIZATION AND STAFF RESPONSIBILITIES a Food Service Administrator FSA Institution Food Service operations will be supervised by a Food Service Administrator experienced in Food Service management The FSA has oversight and direction of Food Service functions in the institution ensures compliance with Bureau policies relating to Food Service and performs duties in the Standardized Position Description for Food Service Administrator b Assistant Food Service Administrator AFSA The AFSA assists the FSA in the daily management of Food Service operations and performs duties in the Standardized Position Description for Assistant Food Service Administrator c Cook Supervisor Responsibilities Under the supervision of the FSA or AFSA Cook Supervisors are responsible for inmate supervision relating to Food Service specifically food production and sanitation with emphasis on food safety Cook Supervisors perform duties in the Standardized Position Description for Cook Supervisors and locally developed Post Orders P4700 06 9 13 2011 10 d Food Service Administrative Assistant Under the supervision of the FSA or AFSA Food Service Admi
10. Machines Temperature Measuring Devices A warewashing machine is equipped with a temperature measuring device that shows water temperature in each wash and rinse tank and as the water enters the hot water sanitizing final rinse manifold or the chemical sanitizing solution tank e Warewashing Machines Automatic Dispensing of Detergents and Sanitizers A warewashing machine is designed and equipped to gt Automatically dispense detergents and sanitizers Verify by visual means or a visual or audible alarm that detergents and sanitizers are delivered to the washing and sanitizing cycles f Manual Warewashing Sink Compartment Requirements Except as specified below a sink with at least three compartments is provided for manually washing rinsing and sanitizing equipment and utensils Sink compartments are large enough to immerse the largest equipment and utensils If equipment or utensils are too large a warewashing machine or alternative equipment is used P4700 06 9 13 2011 51 Alternative manual warewashing equipment may be used when there are special cleaning needs or constraints and use is approved by the FSA g Warewashing Sinks Use Limitation If a warewashing sink is used to wash produce or thaw food it is cleaned and sanitized before and after each use h Warewashing Equipment Cleaning Agents When used for warewashing the wash compartment of a sink mechanical warewasher or wash receptacle of alternative
11. Preparing each type of food at different times or in separate areas P4700 06 9 13 2011 37 m Storing food in packages covered containers or wrappings except whole uncut raw fruits and vegetables and nuts in the shell that require peeling before consumption m Cleaning hermetically sealed food containers of visible soil before opening and separating fruits and vegetables from ready to eat food before they are washed 4 FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME OF FOOD Working containers holding food or food ingredients that are removed from their original packages will be identified with the common name of the food except that containers holding food that can be unmistakably recognized such as dry pasta need not be identified 5 WASHING FRUITS AND VEGETABLES Raw fruits and vegetables will be thoroughly washed in water to remove soil and other contaminants before being cut combined with other ingredients cooked or served 6 STORAGE OR DISPLAY OF FOOD IN CONTACT WITH WATER OR ICE Packaged food may not be stored in direct contact with ice or water if water might enter because of the nature of its packaging wrapping or container or its positioning in the ice or water Unpackaged food may not be stored in direct contact with un drained ice except m Whole raw fruits or vegetables cut raw vegetables such as celery or carrot sticks or cut potatoes and tofu may be immersed in ice or water m Raw chicken and raw
12. be made at the local or Regional level although an alternate menu may be used when authorized by policy see Chapter 6 If unplanned menu changes are required due to extenuating circumstances such as late delivery temporarily inoperative equipment etc Food Service staff including the Cook Supervisor preparing the meal may make necessary substitutions of nutritionally equivalent Certified Foods and ensure managers are aware an unplanned change was required In most cases substitutions on the Certified Food Menu will require substituting an entire meal on the menu with another meal P4700 06 9 13 2011 22 with the exception of bread fruit beverages and condiments Refer to the Food Service Branch Sallyport site for additional guidance d Certified Food Procedures Prepared foods purchased for use on the Certified Food Menu will be certified by a nationally accepted Orthodox Kashrut supervision service Access the Food Service Branch Sallyport site for Religious Certification reference material In addition to the Kashrut certification bread margarine potato chips vegetable juice salad dressing ketchup and mustard used for the Certified Food Menu must be Certified Parve meaning they are certified to contain neither meat nor dairy products Prepared foods except bread and beverages as detailed immediately below will be procured and served in sealed individual serving packages marked with the appropriate Religious Certification
13. is less than 4 hours bag breakfasts contain only non perishable items ultra high pasteurized milk fresh fruit peanut butter dry cereal etc Inmates being provided bag meals for public fast days will receive these meals during normal meal service either in the Food Service department or Satellite Meal Service 5 RAMADAN During Ramadan inmates participating in the Certified Food Component receive the approved lunch and dinner menu after sundown in the Food Service Department or SHU P4700 06 9 13 2011 24 Inmates who are not participating in the Certified Food Component but elect to observe Ramadan may receive a combination of the mainline lunch and dinner menu after sundown and consume it in the Food Service Department or SHU The mainline meal will contain a non pork entree Each institution may provide a bag breakfast or allow inmates to go to Food Service for the breakfast meal before dawn Unless refrigeration is provided or the period between the time the bag breakfasts are removed from temperature control and consumed is less than 4 hours bag breakfasts must contain only non perishable items ultra high pasteurized milk fresh fruit peanut butter dry cereal etc Inmates being provided bag meals will receive these meals during Ramadan meal service either in the Food Service Department or Satellite Meal Service If sunrise and sunset sequences occur at a time that prevents orderly provision of Ramadan a variance will b
14. may request a menu variance A memorandum that states the specific variance requested and the reason for the request is forwarded to the Assistant Director Health Services Division for evaluation and approval A variance does not extend beyond the fiscal year in which it is granted 5 MENU REVIEW The National Menu is reviewed at least annually to assess responsiveness to inmate eating preferences operational impact product pricing and nutritional content During the month of April each year the NFSA will initiate a survey of inmates to determine eating preferences At that time the NFSA will also request input from each institution through the Warden to ensure all Food Service staff have the ability to provide input into the menu update process see Chapter 1 Section 9 Staff Meetings The review and update process is a collaborative effort with involvement of the NFSA RFSAs and institutional FSAs The updated menu data to include the menu recipes and product specifications are available on the Food Service Branch Sallyport site by July 20 each year and go into effect the first full week in October In October every year the NFSA will open a feedback page on Sallyport to collect information from all staff concerning changes to the National Menu 6 NUTRITIONAL ANALYSIS Following the annual menu update and before the updated menu is implemented a nutritional analysis is conducted by a Registered Dietitian to ensure the menus consi
15. moisture proof bag that provides 100 humidity gt As specified in the following chart to heat all parts of the food to a temperature and for the holding time that corresponds to that temperature Temperature Time in Temperature Time in Fahrenheit Minutes Fahrenheit Seconds P4700 06 9 13 2011 43 Whole muscle intact steaks can be cooked on a grill but must meet the same standard in time and temperature as beef roasts 2 REHEATING FOR HOT HOLDING Except as specified below potentially hazardous food that is cooked cooled and reheated for hot holding will be reheated so that all parts of the food reach at least 165 F for 15 seconds Ready to eat food taken from a commercially processed hermetically sealed container or from an intact package from a food processing plant inspected by the USDA will be heated to at least 135 F for hot holding Reheating for hot holding must be done rapidly so that the time the food is between 41 F and 165 F does not exceed 2 hours Prepared foods heated in their original sealed container are cooked according to manufacturer s directions P4700 06 9 13 2011 44 Chapter 10 FOOD SAFETY LIMITATION OF GROWTH OF ORGANISMS OF PUBLIC HEALTH CONCERN 1 TEMPERATURE CONTROL Frozen potentially hazardous food will be kept at or below 0 F in storage Potentially hazardous foods will be thawed m Under refrigeration that maintains the food temperature at 41 F or less m As par
16. system and a drain originating from equipment in which food portable equipment or utensils are placed 4 WALK IN REFRIGERATOR AND FREEZER REQUIREMENTS Walk in refrigerator units will be provided with a plastic strip curtain air curtain or other means to reduce cold air loss as a person passes though the doorway They are not held or propped open at anytime Walk in refrigerators and freezers must have a device that allows the door to be opened from the inside even if locked from the outside P4700 06 9 13 2011 50 5 LUBRICANTS Lubricants are certified food grade if they are used on food contact surfaces bearings and gears located on or within food contact surfaces or bearings and gears located so that lubricants may leak drip or be forced into or food contact surfaces 6 WAREWASHING AND SANITIZING a Sanitizing Exposure Time Chemical manual or mechanical operations including application of sanitizing chemicals by immersion manual swabbing brushing or pressure spraying are done using a solution as specified in this policy by providing an exposure time specified by the manufacturer b Sanitizing Solutions Testing Devices A test kit or other device that accurately measures the concentration in mg L of sanitizing solutions is provided c Warewashing Machines Internal Baffles Warewashing machine wash and rinse tanks are equipped with baffles curtains or other means to minimize cross contamination d Warewashing
17. 3 2011 28 Chapter 6 SPECIALIZED FOOD SERVICE PROGRAMS 1 GENERAL POLICY All inmates and staff except those on medical or religious diets should be served the same meals in a dining room setting when consistent with the security and orderly operation of the institution The FSA develops specialized Food Service programs to meet routine and emergency Food Service beyond the dining room setting as directed by the CEO Procedures will be developed by the FSA to ensure food safety is maintained throughout the preparation delivery and service process for all specialized Food Service programs 2 SATELLITE MEAL SERVICE Satellite Meal Service is defined as service of the National Menu in an area other than where it was prepared Ordinarily Satellite Meal Service is provided in a Special Housing Unit SHU Communication Management Unit CMU or similar units within an institution however it can include transportation to another institution or work detail When satellite trays are provided to a work detail on an ongoing basis a suitable dining room area under the control of the FSA will be provided 3 SATELLITE MEAL PERIODS Three meal periods corresponding to the times breakfast lunch and dinner are normally served are maintained in situations where inmates are locked in their cells or units 4 SATELLITE MENU SELECTIONS Inmates receiving Satellite Meal Service are given the opportunity to request a no pork or no flesh tray No por
18. Any item to be heated is double wrapped and sealed in a package that may be heated in a conventional or microwave oven Nothing cut processed prepared or served from a container is offered except m Loaf bread which may be served directly from a package that contains the Kosher Parve certification or removed from that same package and packaged by servers in a disposable single use sealable plastic bag immediately before service m Beverages from dedicated sealed dispensing equipment individually packaged beverage or instant beverage powder is provided to be reconstituted by the inmate m When ordered by the Warden due to packaging that may be a security concern food may be removed from an individual container and placed in a covered or wrapped disposable container to serve Any time food is removed from the original manufacturer s packaging as authorized above a separate area used only for Certified Food Menu preparation should be used Only disposable single use utensils serving spoons plates cups etc and single use disposable plastic gloves will come into direct contact with Certified Food when handling is authorized e Participation The FSA ensures procedures are in place to provide a Religious Diet participant list and production worksheet to Food Service staff Inmates participating in the Certified Food Component are not authorized to consume mainline or hot bar food items however they may consume items from a salad bar w
19. Machine guarding is in place during operation Access panels leading to energized circuits and gas components are secured with a lock or security screws to prevent unauthorized access 16 DEEP FAT FRYING Deep fat frying is only done in equipment specifically designed for it Tilting skillets or other deep sided equipment are only used for pan frying and contain no more grease than required to keep the cooking surface coated 17 WASTE HANDLING a Receptacles Receptacles for refuse recyclables and returnables and for use with materials containing food residue are durable cleanable insect and rodent resistant leakproof and non absorbent b Covering Receptacles Receptacles and waste handling units for refuse and uncleaned recyclables are kept covered m Inside Food Service if they contain food residue and are not in continuous use m With tight fitting lids or doors if kept outside Food Service P4700 06 9 13 2011 58 c Cleaning Receptacles Soiled receptacles and waste handling units for refuse recyclables and returnables are cleaned as often as necessary to prevent them from developing soil buildup or attracting insects and rodents d Fats Oils and Grease When using deep fat fryers or processes that produce large amounts of fats oils and grease recycle these through a local grease rendering or food recycling company If this is not an option the fats oils and grease are stored in sealed containers
20. The Water Activity of an item is determined by using a Water Activity Meter For other definitions see the U S Food and Drug Administration FDA Food Code 2009 Chapter One Purpose and Definitions REFERENCES Program Statements P1010 03 Staff Meetings 3 11 99 P1600 09 Occupational Safety Environmental Compliance and Fire Protection 10 31 07 P4400 05 Property Management Manual 5 26 04 P5360 09 Religious Beliefs and Practices 12 31 04 P5500 12 Correctional Services Procedures Manual 10 10 03 P6031 01 Patient Care 1 15 05 Other Documents FDA Food Code 2009 Flexible and Compressed Work Schedules Act 1982 Master Agreement ACA Standards m Standards for Adult Correctional Institutions 4th Edition 4 4160 4 4196M 4 4313 4 4314 4 4315 4 4316M 4 4317 4 4318 4 4319 4 4320 4 4321M 4 4322M 4 4323 4 4324M 4 4325 4 4326 4 4327 4 4328 P4700 06 9 13 2011 4 m Performance Based Standards for Adult Local Detention Facilities 4th Edition 4 ALDF 2D 02M 4 ALDF 4A 02 A ALDF 4A 04 4 ALDF 4A 05 4 ALDF 4A 06 4 ALDF 4A 07M 4 ALDF 4A 08 4 ALDF 4A 09 4 ALDF 4A 10 4 ALDF 4A 11M 4 ALDF 4A 12 4 ALDF 4A 13M 4 ALDF 4A 14 4 ALDF 4A 15M 4 ALDF 4A 16 4 ALDF 4A 17 4 ALDF 4A 18 m Standards for Administration of Correctional Agencies 2nd Edition 2 CO 4C 0 Records Retention Requirements Requirements and retention guidance for records and information applicable to this program are available in the R
21. U S Department of Justice Federal Bureau of Prisons PROGRAM STATEMENT OPI HSD FDS NUMBER P4700 06 DATE September 13 2011 Food Service Manual s Approved Thomas R Kane Acting Director Federal Bureau of Prisons 1 PURPOSE AND SCOPE To standardize management of Food Service operations within the Bureau of Prisons a Summary of Changes Policies Rescinded P4700 05 Food Service Manual 6 12 2006 T4701 02 Food Service Technical Reference Manual 8 21 98 Chapter l Administration m Removed requirements for several administrative functions relating to ordering requisitioning inventorying and handling supplies m Removed requirements for reports that are no longer necessary Chapter 2 Changed Name National Menu Planning m Edited information on menu planning to include National Menu requirements m Removed requirement for Associate Warden to sign as planned and as served menus Chapter 3 Computerized Food Service Management m Moved entire chapter to group with chapters on administration and menu planning m Moved section on Institution Gardens to Chapter 12 to group it with safety issues Chapter 4 Religious Diet Program m Updated to include implementation of a new menu including a unitized tray to the Certified Food Component m Added requirement for a national Passover and ceremonial meal menu m Removed requirement for Associate Warden approval for changing the Certified Food Menu Chapter 5 Medic
22. VERIFICATION OF COOKING AND COOLING TEMPERATURES All Food Service staff ensure cooking and cooling temperatures are monitored regularly as work is in progress 4 FORMAL SAFETY AND SANITATION INSPECTIONS Formal inspections will be conducted by the FSA or designee to ensure safety and sanitation practices are maintained Areas under the control of the FSA will be included in the formal inspection process at least once per week with informal daily follow up Formal inspections by staff outside Food Service such as Safety or Health Services may be made to meet the weekly inspection requirement Formal inspections are not delegated below Acting FSA or AFSA To ensure high standards of safety and sanitation are maintained when inspections are delegated m At stand alone institutions the FSA conducts at least one formal inspection monthly of Food Service areas m Ata Correctional Complex the FSA conducts at least one formal inspection quarterly of Food Service areas Completed formal inspection reports conducted by Food Service personnel document P4700 06 9 13 2011 32 m Staff conducting the inspection m Discrepancies noted Procedures and reports for formal inspections conducted by Food Service personnel are developed locally 5 HEALTH AND HYGIENE a Orientation The FSA ensures job orientation documentation signed by inmates assigned to Food Service contains health reporting information required by the Program Statement Pa
23. al Diets Self Selection on Mainline m Updated to include use of the National Menu Chapter 6 Specialized Food Service Programs m Clarified need for Certified Foods to be provided when an alternate menu is used Chapter 7 Food Safety Management Personnel and Receiving Requirements m Removed administrative requirements for nonessential temperature and sanitation logs Chapter 10 Food Safety Limitation of Growth of Organisms of Public Health Concern m Changed text on cooling of potentially hazardous foods to reflect USDA FDA Food Code Chapter 11 Food Safety Equipment m Clarified text on securing access to energized circuits and gas components b Program Objectives Expected results of this program are m Inmates will be provided with nutritionally adequate meals prepared and served in a manner that meets established Government health and safety codes m Essential resources will be planned developed and managed to meet the operational needs of the Food Service Program m Inmates assigned to the Food Service Department will be given opportunities to acquire skills and abilities that may assist in obtaining employment after release m Inmates will be provided with nutritional information that enables them to determine and establish healthy eating habits that may enhance their quality of life 2 DEFINITIONS Beverage A liquid for drinking including water P4700 06 9 13 2011 2 Food Contact Surface A surfac
24. and properly disposed of as solid waste Never dump them down drains Following are specific practices to help reduce fats oils and grease entering the sanitary system 18 Put waste oil from deep fat fryers in a sealed container for recycling Wipe the fryer with towels and dispose of the towels as solid waste Empty drip pan contents of grills roasters and broilers into a sealed container for recycling Wipe grease laden pots and pans with towels and dispose of the towels as solid waste Excess liquid food products such as syrup batter gravy sauce and dairy items are handled as solid waste Never dump these down drains Butter and butter byproducts pre scrape utensils and containers before washing and dispose of non recyclable materials as solid waste Dispose of meat scraps and trimmings as solid waste Pulpers and garbage disposals send unwanted food byproducts into the sewer and should not be used Frequently clean sink strainers and dispose of contents as solid waste Sinks are not used if strainers are removed this applies to both basin and floor type sinks Regularly inspect containers used to store recyclable liquids Store containers in locations where sanitary drains are not located Develop a Spill Prevention and Cleanup Plan that can be implemented promptly PHYSICAL FACILITIES Rodent and Insect Control Insects rodents and other pests are controlled by Routinely inspecting incoming food and supplies Having t
25. ated below the AFSA level 8 FILE MANAGEMENT Food Service files and reports are kept per the Records and Information Disposition Schedules RIDS N1 129 01 07 for Central Office N1 129 00 16 for Regional Offices and N1 129 00 11 for institution Food Service Departments Reports required for Regional and Central Office retention are accessed via the wide area network or transmitted via GroupWise to the RFSA To ensure national consistency report names begin with the three letter designation for institution followed by the two number designation for fiscal year followed by the two number designation for month The RFSA forwards reports submitted by their institutions to Central Office as a complete package 9 POST ORDERS The FSA develops and maintains post orders governing the daily routine and assignment of posts in the department Delegation of authority within Food Service is clearly defined in the post orders and conforms to the Master Agreement Ata minimum post orders are reviewed annually by the FSA All changes may be subject to local negotiation 10 STAFF MEETINGS Food Service staff meetings will be held as detailed in the Program Statement Staff Meetings A Food Service staff meeting will be held at least monthly at each institution When staff meetings are held the Union President will be notified in accordance with the Master Agreement Staff meeting minutes will include Attendance Areas of Interest 1 e Issues wit
26. binet behind a locked door in an appropriate storage area to prevent inmate access Empty yeast bags or containers and uncooked dough are controlled until rendered inactive or properly disposed of An inventory record includes Date and quantity of issue Date and quantity of receipt Balance on hand gt Initials of employee making the entry m Forofficial counts inmates are sitting or standing in one section of the dining room secured area of Food Service and moved to the other side as their names are called Inmates are identified by using detail cards or inmate identification cards At no time are any inmates allowed to remain in their work area for an official count All knife points will be rounded or blunted with the exception of boning knifes All large 3 feet or longer metal paddles will be secured with a cable to prohibit removal from the food preparation area P4700 06 9 13 2011 11 m Milk bladders will be destroyed by cutting and disposed of by staff 4 STORAGE AND REQUISITION OF SUPPLIES The FSA is responsible for accountable Food Service stores in areas controlled by Food Service To ensure safety and security of stores the FSA m Ensures that provisions of the Program Statements Food Service Manual Correctional Services Procedures Manual and Occupational Safety Environmental Compliance and Fire Protection are followed Ensures accountable stores are secured to prevent unauthorized access use or theft
27. der the Dietary Reference Intakes DRIs for groups published by the Food and Nutrition Board of the National Academy of Sciences P4700 06 9 13 2011 17 Nutritional analyses are certified in writing by a Registered Dietitian The NFSA will ensure the nutritional analysis is available on the Food Service Branch Sallyport site Menu alternatives are reviewed during nutritional analysis to ensure adequate nutritional substitutions are made If the National Menus are changed substantially after the nutritional analysis must be completed the analysis is verified by a Registered Dietitian 7 NUTRITIONAL INFORMATION The FSA will make nutritional information available to inmates to help them establish healthy eating habits The information summarizes how to read the menu determines the choices available and highlights the benefits of selecting the heart healthy alternative and controlling portion sizes to help achieve or maintain a healthy body weight 8 MEAL PLANNING When planning meals the following considerations are made Meals contain a variety of nutrient dense foods among the basic food groups Money manpower and materials required to produce the menu Food flavor texture temperature and appearance Eating preferences of the population Three meals are served each day two of which are hot A sandwich meal may be offered on the same day as a continental breakfast if a hearty hot soup is offered with the sandwich meal N
28. e disseminated via memorandum from the Assistant Directors of Health Services and Correctional Programs The variance details procedures required to ensure orderly provision of Ramadan during these solar sequences 6 PASSOVER During the eight days of Passover inmates identified by Religious Services are given the Kosher for Passover menu in place of the Certified Food Menu Kosher for Passover menu data are kept at the national level by the NFSA on the Food Service Branch Sallyport site and at the local level by the FSA When updates are made to Kosher for Passover menu data the NFSA coordinates with the NCA and notifies the regional and institutional FSAs via GroupWise Each institutional FSA ensures Food Service staff have access to Kosher for Passover menu data The list of participants must be received eight weeks before Passover from Religious Services to allow time to procure the required items Food Service should order an adequate number of meals to provide Passover meals to new commitments The FSA will ensure procedures are in place to provide a Passover participant list and production worksheet to Food Service staff Jewish inmates participating in the Certified Food Component receive the Kosher for Passover meals in place of the Certified Food Meals for that period If Passover meals are not consumed during Passover those meals that are not consumed may be used as a substitute for the national Certified Food Menu meals P4700 06
29. e of equipment or a utensil with which food normally comes into contact or a surface of equipment or a utensil from which food may drain drip or splash into a food or onto a surface normally in contact with food Hazard Analysis Critical Control Point plan HACCP A written document delineating formal procedures for following the Hazard Analysis Critical Control Point principles developed by the National Advisory Committee on Microbiological Criteria for Foods Hermetically Sealed Container A container designed and intended to be secure against the entry of microorganisms and in the case of low acid canned food to maintain the commercial sterility of its contents after processing Injected Manipulating a meat so that infectious or toxigenic microorganisms may be introduced from its surface to its interior through tenderizing with deep penetration or injecting the meat by processes that may be referred to as injecting pinning or stitch pumping mg L Milligrams per liter the metric equivalent of parts per million ppm No Flesh The item is free of the flesh of all animals fish or birds pH The symbol for the negative logarithm of the hydrogen ion concentration a measure of the degree of acidity or alkalinity of a solution Potentially Hazardous Food A food that is natural or synthetic and requires temperature control because it is in a form capable of supporting rapid progressive growth of infectious or toxigenic microorganism
30. ecords and Information Disposition Schedule RIDS system on Sallyport P4700 06 9 13 2011 CONTENTS Chapter 1 Administration General Poli T C C EET Institution Organization and Staff Responsibilities eee Custody and Security T Storage and Requisition of Uppsala Ordering and Receipt of Controlled Stores sss nne Stock ROCAS A A ta ds et te cau especies Inventory of Accountable Food Service Stores sici n dl aid File Management ria POSPONE a ccnl cM Deep cL geal s uM hU ed 3 Stafi Meetings Me T Postime Staff Work Schedules etc a e bes sneak auc gases Pe a Har pus att voti a e Staff Training and Reference Materials ii tet die am ete ce ie aeageads o Staff DINING MC J b Orientaton Traing seren OEE E laps au peius iios SO OO ON E Re op porn ea Temperature Sanitizer Documentation aos Chapter 2 National Menu Planning Ec a ME AN SS s ee neo totus viuit it deu cies ase Meni AGI ONS catio o HEN e e a da tut ar ea ea id MS aD cR pP c Dr MUR Md Ee ce it e Nutritional Analysis uc eet p RUSO REY UA T NASA USE SERA RUIT AQ Pe UE I quUU P dn ko Peel eA Nutribonal Inform OR a Seo A Meal Planning d oce dta TS E AI 890 cg Coa soo pa es M nu Requirements Chapter 3
31. enos tere tone tine Lore os Roe dandose baten srta nice Health ANALY SIGE c tollen Poet toes tes tolit t laeso trigo Bresfoue Det ction Bet foedus ger ovv toc UR ey Qu ce ei Pood Receiving Requirements aan a nate et Dion a dae Makita dna ead P4700 06 9 13 2011 Chapter 8 Food Safety Protection After Receiving 1 Preventing Contamination From Hands ous Rd 37 2 Preventing Contamination When Tasting eeesseeseseeseeeeeee eene enne enne ennt nnne 37 3 Packaged and Unpackaged Food Separation Packaging and Segregation 37 4 Food Storage Containers Identified With Common Name of Food ess 38 5 Washing Fr itsand Vegetables 55 eiae Oi e naa iat ine tane 38 6 Storage or Display of Food in Contact With Water or Ice serene 38 7 Food Contact with Equipment and Utensils 2 0 0 eee eeeceecssececeeeeeeseeeeceeeeesseeeeseeeeneeeeaeeees 38 5 cn Use Utensil Storage Joe dab cn ipie etnies iode t asta eroe adest da 38 9 Linens Napkins Wiping Cloths Use Limitation eese 39 10 Gloves Use Limitation i AEAEE AE A E EE AE E 39 11 Using Clean Tableware for Second Portions and Refills oonnoconnnococnonacinocccnnnnccnnnnccnnnos 39 12 Food Storage iia 39 I3 Food Storage Shelf Stabler nioc E pee ere eae 40 14 Storage Prohibited Areas rose ree REC Hn ER QUSS a pE Ea CERE aE SE a Rie a 40 15 Food Display T
32. ept within the authorized software Meat and Eggs Fats Starches Potatoes and Dried Peas Beans and Nuts Milk and Cheese Vegetables Fruits and Citrus Miscellaneous Food or Adjuncts Non edible supplies 4 BUDGET MANAGEMENT The Budget Projection Report is used to estimate requirements and is the main planning device for Food Service operations The Budget Projection Report acts as a statement of known requirements when submitted to the Contracting Specialist to ensure purchase of supplies at wholesale and other favorable prices and conditions The report submitted includes actual or estimated monetary requirements for all Food Service requirements including non edible supplies and religious diet foods The Budget Projection Report is submitted to the Contracting Specialist by the 5th day of August November February and May The FSA reviews and initials local bid abstracts before the award is made to ensure specifications and pricing of items accurately reflects the national specifications 5 SOFTWARE UPDATES The NFSA liaisons with company officials relating to software revision requests from the field Field and Regional staff submit requests for program changes to the NFSA via GroupWise BOP HSD Food Svc P4700 06 9 13 2011 21 Chapter 4 RELIGIOUS DIET PROGRAM 1 CERTIFIED FOOD The Certified Food Menu which includes the approved menu and product specifications will be used for food procurement and
33. er will be disposed of and not served 5 POTENTIALLY HAZARDOUS FOOD HOT AND COLD HOLDING Except during preparation cooking or cooling or when time is used as the public health control potentially hazardous food will be kept at 135 F or above or at 41 F or less P4700 06 9 13 2011 46 6 READY TO EAT POTENTIALLY HAZARDOUS FOOD DATE MARKING Refrigerated ready to eat potentially hazardous food prepared and not offered for immediate service or unused portions of these items from any meal will be clearly marked to indicate the date or day by which the food must be consumed on the premises or discarded The date is based on a 5 day maximum when stored at 41 F or below and counts the day of preparation as Day 1 Refrigerated ready to eat potentially hazardous food prepared and packaged by a USDA inspected food processing plant and not offered for immediate service when the original container is opened or unused portions of these items from any meal are clearly marked to indicate the date by which the food must be consumed or discarded The date is based on a 5 day maximum when stored at 41 F or below and counts the day the package is opened as Day 1 The date marked may not exceed a manufacturer s use by date A refrigerated ready to eat potentially hazardous food that is frequently rewrapped such as lunch meat or roast or an item for which date marking is impractical such as soft serve mix or milk in a dispensing machi
34. etocteueogoaseave 53 5 Protection Of C ean Items eeeisstod t ep REC 56 9 Utensils Consumer Self ServiC e coconononocncncnncnononaninaccnnnnnononananncconocnononenanarncnorcnnononanecacicncanons 56 10 GCSE esit 56 Mohs CU SUPTACOS ie ot oi UP rcc cuta real tue ML OM M EE 57 MEE OH ES EU SEITE I oc C 57 13 Pemperature Measuring Devices ouch eu e buie datu idest adis adt dudit pde adn 57 14 Oven Maintenance and Security meae eri a E EE R RR 58 15 Equipment Sec rity teres sette ee reia A EE AE AEE EEEE TREES RE 58 16 Deep Fat EINS S orani a SAOS 58 O E A b et EE 58 I5 Physical Paci ithe aont na a ds cst ees tu fite dut s RE Ea 59 Chapter 12 Institution Garden Operations sese 62 P4700 06 9 13 2011 9 Chapter 1 ADMINISTRATION 1 GENERAL POLICY The Food Service Branch of the Health Services Division under the direction of the Bureau s Assistant Director for Health Services coordinates training policy and program development for Food Service Programs At the Central Office level the Food Service Program is under the direct supervision of the National Food and Farm Services Administrator NFSA The NFSA provides support through institution visits classroom training distance learning and other means directed by the Assistant Director At the Regional level the Food Service Program is under the direct supervision of the Regional
35. faces and Utensils Equipment food contact surfaces and utensils not in use will be clean to sight and touch Food contact surfaces of cooking equipment and pans are kept free of grease deposits and soil accumulations Non food contact surfaces are kept free of dust dirt food residue and other debris b Equipment Food Contact Surfaces and Utensils Equipment food contact surfaces and utensils will be cleaned Before each use with a different raw animal food such as beef fish lamb pork or poultry Each time there is a change from working with raw foods to working with ready to eat foods Between uses with raw fruits and vegetables and with potentially hazardous food Before using or storing a food temperature measuring device At any time during operation when contamination may have occurred P4700 06 9 13 2011 53 If used continuously with potentially hazardous food food contact surfaces and utensils are cleaned throughout the day at least every 4 hours except m Instorage containers of potentially hazardous food and their contents are maintained at safe temperatures specified in this policy and containers are cleaned when they are empty m Utensils and equipment are used to prepare potentially hazardous food in a refrigerated room and the 4 hour time limit is exceeded m Utensils and equipment are cleaned at the frequency in the following chart that corresponds to the temperature and the cleaning frequency based on the ambien
36. fish received immersed in ice in shipping containers may remain in that condition while in refrigerated storage awaiting preparation 7 FOOD CONTACT WITH EQUIPMENT AND UTENSILS Food must only contact surfaces of equipment and utensils that are cleaned and sanitized as specified in the Food Safety Equipment chapter 8 IN USE UTENSIL STORAGE During pauses in food preparation and dispensing utensils are stored m Inthe food with their handles above the top of the food and the container P4700 06 9 13 2011 38 m Ina food that is not potentially hazardous with their handles above the food within containers or equipment that can be closed such as bins of sugar flour or cinnamon m Onaclean part of the food preparation table or cooking equipment if the utensil and the food contact surface are cleaned and sanitized per the Cleaning of Equipment and Utensils and Sanitization of Equipment and Utensils sections of this manual m Inaclean protected location if the utensils such as ice scoops are used only with a food that is not potentially hazardous 9 LINENS NAPKINS WIPING CLOTHS USE LIMITATION Linens napkins and wiping cloths may not be used in contact with food Cloths used for wiping are either m Dry and used for wiping food spills from tables m Wetand stored in a chemical sanitizer at a concentration specified by the manufacturer and used for wiping spills from food contact and non food contact surfaces Dry o
37. h operational impact to include National Menus Physical Plant and Equipment Open Discussion P4700 06 9 13 2011 13 Minutes of each meeting will be forwarded to Food Service staff within the department To assure maximum participation at complexes staff will be provided the opportunity to teleconference to attend staff meetings 11 POSTING STAFF WORK SCHEDULES Staff work schedules are posted in accordance with the law Master Agreement and other locally negotiated agreement and must be accessible to all Food Service staff Reasonable efforts are made to ensure equitable rotation of Acting FSA and AFSA assignments by voluntary selection among qualified staff when possible Acting assignments are made per the Code of Federal Regulations Title 5 and national and locally negotiated agreements such as compressed flexible work schedules 12 STAFF TRAINING AND REFERENCE MATERIALS The FSA will ensure all Food Service staff have access to the FDA Food Code Food Service Branch Sallyport site and all directives and standards referenced in this policy The FSA will develop a training program that ensures staff are aware of the policies and procedures required to perform their assigned duties Equipment training will contain Proper operation cleaning and sanitizing Inherent dangers of each piece of equipment Symptoms of malfunction Staff responsibility to report hazards malfunctions or unsafe conditions to their supervisors
38. h two ounces of protein one portion of fruit and one beverage c Preparation Transportation meals are prepared and assembled by a staff member or come prepackaged and sealed from a vendor d Reimbursement for Expenses When an item is purchased for bus or airlift the coding below is used A Stores Requisition Invoice amp Transfer Receipt BP A0100 is kept on file for one year to support the reimbursement Bus Air Meals are priced at actual cost The following Local Level ACTCLASS and Project numbers provide cost accounting for inmate P4700 06 movements Fund ACTCLASS Project 02 FP XX BA 35C Bus Movement 02 FP XX AA 46C Airlift Movement insert appropriate Institution Code XX insert appropriate Institution Security Level 9 13 2011 31 Chapter 7 FOOD SAFETY MANAGEMENT PERSONNEL AND RECEIVING REQUIREMENTS 1 RESPONSIBILITY The FSA is responsible for food safety within the department Food Service staff monitor and maintain food safety during all periods the department is in operation 2 SUPERVISION Based on the risks of foodborne illness inherent in a Food Service operation all staff assigned posts monitoring food production and safety including food machine temperatures and service of food on serving lines and self service areas during all hours of operation must be qualified full time Food Service employees and have a working knowledge of the Food Service Manual 3
39. he FSA routinely inspect the department for evidence of pests and reporting findings to Safety personnel If pests are found using trapping devices or other controls Eliminating harborage conditions P4700 06 9 13 2011 59 b Insect Control Devices Design and Installation Insect control devices used to electrocute or stun flying insects are designed to keep the insect within the device They are never installed over a food preparation area or so that dead insects and insect fragments fall on food equipment utensils and linens c Outer Openings Protected Outer openings of Food Service are protected against insects and rodents by m Filling or closing holes and other gaps along floors walls and ceilings m Closed tight fitting windows or if the windows are kept open they are screened m Solid self closing tight fitting doors except Exterior doors need not be self closing if they are limited use i e not used except for a designated emergency exit gt Ifthe doors are kept open for deliveries the openings are protected by air curtains to control flying insects d Drying Mops After use mops are placed where they can air dry without soiling walls equipment or supplies e Storing Maintenance Tools Brooms mops vacuum cleaners and similar items are stored so they do not contaminate food equipment utensils and linens and in a way that facilitates cleaning the storage area f Maintaining Premises Un
40. here salad bars are part of the Food Service program knowing that salad bar items may not meet their religious dietary P4700 06 9 13 2011 23 needs Violations will be reported as required by the Program Statement Religious Beliefs and Practices 2 NO FLESH OPTION A no flesh protein option will be provided at both noon and evening meals whenever a main entree containing flesh is offered No flesh production requirements will be determined by the FSA Vegetables and starches seasoned with flesh will have an alternate no flesh option 3 ANNUAL CEREMONIAL MEALS The Religious Ceremonial Meal Menu is created by the NFSA and the NCA The Religious Ceremonial Meal Menu is kept at the national level by the NFSA and is available on the Food Service Branch Sallyport site The Religious Ceremonial Menu is derived from items regularly available on National Menus and constitutes the mainline meal available to all inmates No other foods are authorized for ceremonial meals Inmates participating in the Certified Food Menu will receive the Certified Food Menu and not participate in the food from mainline for the ceremonial meal 4 FASTS The FSA will accommodate meal service and Chaplaincy bag meal requests for inmates participating in public fast days per the Program Statement Religious Beliefs and Practices Unless refrigeration is provided or the period between the time the bag breakfasts are removed from temperature control and consumed
41. hibited from cleaning latrines garbage cans sewers drains and grease traps if they will then return to an assignment that involves contact with exposed food clean equipment utensils or linens Food Service staff will ensure food handlers effectively clean their hands by routinely monitoring handwashing Except when washing fruits and vegetables staff and inmates in Food Service may not contact exposed ready to eat food with their bare hands Single use gloves and utensils such as deli tissue spatulas tongs or dispensing equipment are used to avoid contact Staff and inmates minimize bare hand contact with exposed food that is not ready to eat Staff serving covered Satellite trays are not required to wear single use gloves 2 PREVENTING CONTAMINATION WHEN TASTING Staff and inmates in Food Service may not use a utensil more than once to taste food 3 PACKAGED AND UNPACKAGED FOOD SEPARATION PACKAGING AND SEGREGATION Food will be protected from cross contamination by m Separating raw animal foods such as beef fish lamb pork and poultry during storage preparation holding and display from raw ready to eat food such as vegetables and cooked ready to eat food m Except when combined as ingredients separating raw animal foods from each other during storage preparation holding and display by Using separate equipment for each type or arranging each type in equipment so that cross contamination is prevented
42. ice d Handwashing Procedures Persons assigned work in Food Service must keep their hands and wrists clean Proper handwashing procedures are m Hands are cleaned by vigorous friction on the surface of the lathered fingers fingertips areas between the fingers hands and wrists using a cleaning compound and warm water Cleaned areas are thoroughly rinsed under clean running warm water Immediately follow with thorough drying using individual disposable towels a continuous towel system or a heated air hand dryer m Hands will not be cleaned in any sink used for food preparation warewashing or in a service or mop sink area nor are handwashing supplies provided in these areas Soap dispensing equipment is used to dispense handwashing soap Bar soap is not used Approved automatic handwashing devices may substitute for the washing method noted above if procedures are used to ensure chemicals are dispensed properly e Handwashing Requirements Staff and inmates in Food Service will wash their hands After using the toilet When returning to work after a break Immediately before reporting to work or engaging in food preparation including work with exposed food clean equipment and utensils After touching bare human body parts other than clean hands After handling soiled equipment or utensils During food preparation as often as necessary to remove soil and contamination and to prevent cross contamination m When switching between worki
43. ice Sallyport site until the inmate or inmates are returned to regular menu service Inmates participating in the Certified Food Component of the Religious Diet Program being served an alternate menu will be served items which meet all requirements of Chapter 4 Section b Certified Food Procedures of this policy There will be no mixing of meat and dairy items in any meal offered to an inmate participating in the Certified Food Component otherwise the menu contents should be as close as possible to items offered to a mainline inmate in a similar situation In emergency situations or lockdowns this requirement will be met as soon as inmates can be located and identified as Certified Food Participants 7 TRANSPORTATION MEALS a Providing Meals Meals are provided for inmates being transferred from one institution to another as requested by the transporting authority The Department Head Supervisor of R amp D will notify the FSA at least 24 hours in advance of the number of meals required b Contents Meals consist of a box lunch or snack pack In institutions with a high volume of transportation meals purchased snack packs is the preferred delivery method Snack pack content lists require written approval from the Inmate Transportation Section Central Office prior to initial use When a box lunch is provided minimum contents are one non pork meat sandwich P4700 06 9 13 2011 30 with two ounces of protein one no flesh sandwich wit
44. ink operations with the rinse sink left empty m Other effective means when rinsing equipment or utensils with utility connections ensuring the process does not harm electrical or gas components P4700 06 9 13 2011 55 8 PROTECTION OF CLEAN ITEMS a Equipment and Utensils Air Drying Required After cleaning and sanitizing staff will ensure equipment and utensils are Adequately drained before contact with food Air dried before storage which may restrict air drying racks designed for specific pans trays and utensils will be used when possible m May not be cloth dried b Equipment and Utensils Storage Clean air dried equipment and utensils are stored covered or inverted Single service and single use articles are stored in a clean dry location and kept in the original package or stored using other means that protect from contamination until used c Kitchenware and Tableware Single service and single use articles and cleaned and sanitized utensils are handled displayed and dispensed so that contamination of food and lip contact surfaces is prevented Knives forks and spoons that are not pre wrapped are presented so that only the handles are touched by staff and inmates employed in Food Service if self service is provided Knives forks and spoons that are pre wrapped such as in a napkin and not individually sealed in plastic are stored in a way that prevents contamination 9 UTENSILS CONSUMER SELF SERVICE
45. ipe use The FSA will determine the number of Heart Healthy portions to be prepared The FSA consults the Chief Dietitian for diets not found on the Food Service Branch Sallyport site The FSA will ensure a roster is provided to Food Service staff for all Special Diets The FSA consults the Chief Dietitian Regional FSA and the Central Office FSA before advising an inmate transfer based on medical dietary requirements Such transfers are made only in extraordinary circumstances 3 SUPPLEMENTAL FEEDINGS Supplemental feedings or snacks are provided when ordered by Health Services staff as authorized in the Patient Care policy The following are provided when practical P4700 06 9 13 2011 27 Diabetic Snacks Preferred Snack cup skim milk and 1 serving non sugar coated dry cereal Alternate Snacks when preferred snack is not practical gt Ye sandwich made with slice of bread and 1 oz of non pork meat and mustard optional gt Tbsp peanut butter with 6 saltine crackers or 1 slice of bread gt loz slice of cheese with 6 saltine crackers or 1 slice of bread Snacks for Increased Calories One of the following is offered 1 cup milk and 1 serving cereal any type 1 Tbsp peanut butter with 6 saltine crackers or 1 slice of bread 1 sandwich made with 1 slice of bread and 1 oz of non pork meat and mustard Whole sandwich made with 2 slices of bread and 2 oz of non pork meat and mustard P4700 06 9 1
46. ire Protection Non food contact surfaces of equipment are cleaned as necessary to prevent soil accumulation c Wet Cleaning Equipment food contact surfaces and utensils are washed to remove soils by manual or mechanical means d Washing Procedures for Alternative Manual Warewashing Equipment If washing in sink compartments or a warewashing machine is impractical such as when the equipment is fixed or the utensils are too large washing is done using alternative equipment such as m Brushes steel sponges or other implements High pressure detergent sprayers low or line pressure spray detergent foamers or detergent supplied hoses only if the equipment does not have electrical or gas components m Other task specific cleaning equipment that does not harm gas or electric components And in accordance with the following procedures Equipment is disassembled as necessary to allow detergent access to all parts Components and utensils are scraped or rough cleaned to remove food particles Equipment and utensils are washed as specified under Wet Cleaning procedures e Rinsing Procedures Washed utensils and equipment are rinsed before sanitizing so that abrasives are removed and cleaning chemicals are removed or diluted by either m Using a fresh water spray with a control nozzle which only sprays rinse water when physically activated is only used when equipment or utensils have no electrical or gas components in three compartment s
47. k trays are provided by replacing a pork entree with a no flesh protein alternative Procedures are developed locally to ensure Food Service receives advance notice of the number and types of trays required 5 ALTERNATE MENU Food will not be withheld or the standard menu varied as a disciplinary measure The CEO or Acting CEO may authorize an alternate menu P4700 06 9 13 2011 29 m When an inmate uses food products Food Service items or the feeding process itself in a manner that poses a threat to the safety security or good order of the institution or to the inmate him herself other inmates or staff A written explanation of the reason s for alternate meal status must be included in the CEO s authorization After seven days the inmate is removed from the alternative meal service or if necessary a new authorization is generated m Inemergency situations such as an institution lockdown or routine situations such as an outside or nighttime work detail when Satellite Meal Service is not practical and it is authorized by the CEO 6 ALTERNATE MENU CONTENTS The FSA will provide a minimum bag meal consisting of one non pork meat sandwich with two ounces of protein one no flesh sandwich with two ounces of protein one portion of fruit and one beverage If an inmate is or inmates in the case of a lockdown are served a bag meal for more than 5 days the FSA will provide the Bag Lunch Alternate Menu listed on the Food Serv
48. ld General Plan requirements Ammonium nitrate fertilizer is not used unless rendered inert for explosive properties Application of pesticides fungicides and rodenticides is done only by qualified personnel locally certified in agricultural application to crops and grains Only inmates medically cleared for Food Service work are assigned to garden details Food is rinsed in sinks or equipment designed for use with food as specified in this manual and inspected by Food Service staff before being introduced into the institution The distribution system ensures prompt delivery of harvested food into Food Service Vessels or containers used to transport food into the department are single use disposable containers or reusable containers that are washed following each use m Food produced in a garden and received in Food Service is entered into inventory using the Stores Requisition Invoice amp Transfer Receipt BP A0100 P4700 06 9 13 2011 62 The FSA will ensure garden operations are properly supervised and consistent with the Plan by regularly observing work in progress P4700 06 9 13 2011 63
49. manual warewashing equipment contains a wash solution of one of the following soap detergent acid cleaner alkaline cleaner degreaser abrasive cleaner or other cleaning agent per the cleaning agent manufacturer s label instructions i Manual Warewashing Equipment Wash Solution Temperature The temperature of the wash solution is kept at or above that specified on the cleaning agent manufacturer s label instructions j Mechanical Warewashing Equipment Wash Solution Temperature The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than For a stationary rack single temperature machine 165 F For a stationary rack dual temperature machine 150 F For a single tank conveyor dual temperature machine 160 F For a multi tank conveyor multi temperature machine 150 F The temperature of the wash solution in spray type warewashers that use chemicals to sanitize may not be less than 120 F k Manual Warewashing Equipment Hot Water Sanitization Temperatures If immersion in hot water is used for sanitizing in a manual operation the temperature is kept at 171 F or above and the equipment or utensil is immersed for 30 seconds l Mechanical Warewashing Equipment Hot Water Sanitization Temperatures Except as specified below in a mechanical operation the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194 F or less tha
50. meal service at all institutions Certified Food Menu data are kept at the national level by the NFSA and available on the Food Service Branch Sallyport site When updates are made to Certified Food Menu data the NFSA notifies the National Chaplaincy Administrator NCA RFSAs and FSAs via GroupWise a Menu Review The Certified Food Menu is reviewed annually to assess responsiveness to inmate eating preferences operational impact product pricing and nutritional content The NFSA coordinates a survey of staff and inmates to ensure information required to thoroughly review the menu is available The review and update process is a collaborative effort with involvement of the NFSA NCA RFSAs and institutional FSAs The updated menu is available by July 20 each year b Menu Nutritional Analysis Following the annual menu update and before the updated menu is implemented a nutritional analysis is conducted by a Registered Dietitian to ensure the Certified Food Menus consider the Dietary Reference Intakes DRIs for groups published by the Food and Nutrition Board of the National Academy of the Sciences Nutritional analyses are certified in writing by a Registered Dietitian If the Certified Food Menus are changed substantially after the nutritional analysis is completed the analysis is verified by a Registered Dietitian c Menu Changes Planned changes or substitutions to the approved Certified Food Menu or product specifications will not
51. mperature dish machine start of each meal Mechanical warewashing equipment sanitization pressure dish machine start of each meal Walk in refrigeration and freezer units beginning of the morning shift and end of the evening shift P4700 06 9 13 2011 15 Chapter 2 NATIONAL MENU PLANNING 1 GENERAL POLICY The National Menu which includes the approved menu recipes and product specifications will be used for food procurement preparation and meal service at all institutions National Menu data are kept at the national level by the NFSA and made available on the Food Service Branch Sallyport site When National Menu data change the NFSA notifies regional and institutional FSAs via GroupWise 2 MENU CHANGES Planned changes or substitutions to the approved National Menu recipes or product specifications will not be made at the local or Regional level although an alternate menu may be used for national holidays ceremonial meals or other situations authorized by policy see Chapter 6 Due to the unique re therm and service methods required at detention centers transportation centers Communications Management Units or other institutions where the majority of inmates are served in their cells or units Wardens at these institutions may approve service of the heart healthy alternative on the national menu in place of fried food If unplanned menu changes are required due to extenuating circumstances late food delivery
52. ms In toilet rooms In dressing rooms In garbage rooms In mechanical rooms Under sewer lines that are not shielded to intercept potential drips Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed Under open stairwells m Under other sources of contamination 15 FOOD DISPLAY Except for nuts in the shell and whole raw fruit intended for hulling or peeling before consumption food on display will be protected by the use of packaging sneeze guards display cases or other means P4700 06 9 13 2011 40 16 SELF SERVICE OPERATIONS Self service operations such as buffets or salad bars for ready to eat foods are provided with sneeze guards utensils or dispensing methods that protect food from contamination and are monitored by employees trained in safe operating procedures Self serve salad hot bars may not be used unless food is protected from contamination by being kept in dispensers designed to provide protection protected displays provided with the proper utensils to prevent the handle from coming into contact with the product original containers designed for dispensing or individual packages or portions P4700 06 9 13 2011 41 Chapter 9 FOOD SAFETY DESTRUCTION OF ORGANISMS OF PUBLIC HEALTH CONCERN 1 RAW ANIMAL FOODS Raw animal foods such as eggs fish meat poultry and foods containing these must be cooked to heat all parts of
53. n m 165 F for a stationary rack single temperature machine m For all other machines 180 F P4700 06 9 13 2011 52 The maximum temperature above does not apply to high pressure and temperature systems with wand type or hand held spraying devices used for in place cleaning and sanitizing m Mechanical Warewashing Equipment Sanitization Pressure The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine may not be less than 15 pounds or more than 25 pounds per square inch as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve n Manual and Mechanical Warewashing Equipment Chemical Sanitization Temperature pH Concentration and Hardness An iodine solution has a minimum temperature of 75 F a pH of 5 0 or less or no higher than the level for which the manufacturer specifies the solution is effective and a concentration between 12 5 mg L and 25 mg L A quaternary ammonium compound solution has a minimum temperature of 75 F a concentration as required by the manufacturer s directions on the label and is used only in water with a hardness no greater than specified by the label Concentration of the sanitizing solution is determined using a test kit or other device Test strips will not be saved as a means of determining the tested level 7 CLEANING OF EQUIPMENT AND UTENSILS a Equipment Food Contact Surfaces Non Food Contact Sur
54. ne may be marked as noted above or by an alternative method A refrigerated ready to eat potentially hazardous food ingredient or a portion of a refrigerated ready to eat potentially hazardous food that is subsequently combined with additional ingredients or portions of food retains the date marking of the earliest or first prepared ingredient 7 FOOD PRESERVATION LIMITATIONS No Food Service Department meat processing facility or farm operation within the Bureau will Freeze food prepared in the department for later use Smoke food for preservation rather than for flavor enhancement Use food additives or components such as vinegar for preservation rather than for flavor enhancement or to render a food not potentially hazardous m Cure food 8 REDUCED OXYGEN PACKAGING COOK CHILL CRITERIA A Food Service Department that packages food using a reduced oxygen packaging method must have a documentation plan containing information specified in the FDA Food Code for Reduced Oxygen Packaging and that P4700 06 9 13 2011 47 m Identifies the food to be packaged m Limits the food packaged to a food that does not support the growth of Clostridium botulinum because it complies with one of the following Hasa Water Activity of 0 91 or less HasapH of 4 6 or less gt Is a meat or poultry product cured at a food processing plant regulated by the USDA and is received in an intact package or is a food with a high level of compe
55. necessary Items and Litter Food Service is free of unnecessary items such as equipment that is nonfunctional or no longer used and litter g Laundering Wiping cloths are replaced with clean cloths daily Soiled linens are kept in clean nonabsorbent receptacles or clean washable laundry bags and stored and transported to prevent contamination of food equipment utensils and single service and single use articles Linens are mechanically washed and dried Laundry facilities in Food Service are used only for items used in Food Service operations If a mechanical clothes washer or dryer is provided in Food Service it is located so that it is protected from contamination and where there is no exposed food clean equipment utensils and linens or unwrapped single use or single service articles P4700 06 9 13 2011 60 h Dining space Dining Space is adequate to allow for meals to be served affording each inmate the opportunity to have at least 20 minutes of dining time for each meal i Food Preparation Area The food preparation area includes a space for food preparation based on population size type of food preparation and methods of meal service j Toilet Rooms Toilet rooms will be conveniently located and accessible to staff and inmates during all hours of operation k Handwashing Sinks A handwashing sink will be located to allow convenient use by staff and inmates in food preparation food dispensing and warewashing a
56. ng and personal belongings such as jackets and shoes Designated areas must be away from food preparation storage and serving areas and utensil washing and storage areas m Eating or Drinking Staff and inmates in Food Service may eat or drink only in designated areas where contamination of exposed food clean equipment utensils and linens or other items needing protection cannot result n Hair Restraints Staff employed in Food Service and all Food Service inmates working directly with exposed food clean equipment utensils or linens will wear hair restraints such as hats hair coverings or nets beard guards and clothing These items must be designed and worn to effectively keep hair from contacting exposed food clean equipment utensils and linens This section does not apply to staff employed in Food Service or Food Service inmates who pose a minimal risk of contaminating exposed food clean equipment utensils or linens This would include supervising meal service beverage service or wiping tables 6 FOOD RECEIVING REQUIREMENTS a Temperature Temperature of potentially hazardous food is checked when it is received Items impractical for probe temperature monitoring eggs milk etc are determined to be in compliance by monitoring the temperature of the transport container Immediate notification is P4700 06 9 13 2011 35 made to the FSA AFSA or designee to determine disposition of any item not within the limits desc
57. ng with raw foods to working with ready to eat foods f Handwashing Signs A sign or poster instructing staff and inmates in Food Service to wash their hands will be provided at handwashing locations and restrooms g Hand Sanitizers Hand sanitizers may be used in addition to the above procedures but not instead of proper handwashing h Fingernails Persons preparing or serving food or handling clean equipment or utensils must keep their fingernails trimmed and maintained so the edges and surfaces are easily cleanable P4700 06 9 13 2011 34 i Fingernail Polish Artificial Nails Unless wearing intact gloves in good repair persons handling food equipment utensils and linens may not wear fingernail polish or artificial fingernails j Jewelry Except for a plain wedding band no jewelry will be worn on the fingers or wrists when working with food k Outer Clothing Staff and inmates in Food Service wear clean outer clothing to prevent contamination of food equipment utensils and linens m Theinmate uniform is determined locally but will include a complete outer uniform used only for Food Service work or a smock apron that covers clothing authorized for wear in other areas of the institution m Safety shoes are worn as required in the Program Statement Occupational Safety Environmental Compliance and Fire Protection Storage of Clothing and Personal Belongings The FSA will identify areas for storing authorized clothi
58. nistrative Assistants are responsible for clerical duties within the Food Service office and warehouse Food Service Administrative Assistants perform duties in the Standardized Position Description for Food Service Administrative Assistants and locally developed Post Orders e Food Service Material Handler Supervisor Under the supervision of the FSA or AFSA Food Service Material Handler Supervisors are responsible for receiving storing and delivering Food Service supplies including clerical work as necessary within the Food Service office and warehouse Food Service Material Handler Supervisors perform duties in the Standardized Position Description for Food Service Material Handler Supervisors and locally developed Post Orders 3 CUSTODY AND SECURITY All Food Service staff reference the Correctional Services Procedures Manual to ensure custody and security are maintained In addition the following procedures are adhered to Only one key is issued to the knife cabinet in the Food Service Department Only one key is issued to the yeast cabinet Yeast is managed and dispensed only by Food Service employees Once issued yeast must be under close supervision until thoroughly incorporated into the item being prepared Items such as mace nutmeg cloves and alcohol based flavorings if maintained in the institution will be handled like yeast m Only instant or instant active yeast is used in Food Service Yeast is stored in a locked metal ca
59. o more than 14 hours may elapse between the evening and breakfast meals Variations are allowed based on weekend and holiday Food Service demands provided basic nutritional needs are met Pork is not served as the only entree on holiday meals 9 MENU REQUIREMENTS The planned menu will be available for review at least one week in advance accessible to staff and posted so that inmates can examine it before reaching the serving counter P4700 06 9 13 2011 18 Food items prepared or seasoned with pork heart healthy and no flesh alternatives are identified on all menus P4700 06 9 13 2011 19 Chapter 3 COMPUTERIZED FOOD SERVICE MANAGEMENT 1 GENERAL POLICY The approved software for computerized Food Service management will be used at all institutions Program definition technical information and operating instructions are available on the Food Service Branch Sallyport site This software is a food expenditure cost accounting system designed to determine cost per inmate per meal 2 RESPONSIBILITY The FSA ensures the software is operated in accordance with Bureau policies including maintenance of National Menu data and approved recipes The FSA delegates authority to perform software functions depending on the expertise and job specialty of the personnel All requests to provide training for Cook Supervisors on the Food Service management system must be approved by the NFSA When training for the Food Service management sys
60. orage unit the sensor of a temperature measuring device is located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and the coolest part of a hot food storage unit Except as specified below cold or hot holding equipment used for potentially hazardous food is equipped with at least one integral or permanent temperature measuring device located to allow easy viewing This section does not apply to equipment for which a temperature measuring device is not practical for measuring ambient air because of the design type and use of the equipment such as heat lamps cold plates steam tables insulated food transport containers and salad bars P4700 06 9 13 2011 57 14 OVEN MAINTENANCE AND SECURITY Maintenance and repairs on ovens are performed only by a staff member from the Facilities Department or qualified non Bureau personnel Oven mechanical electrical gas components are secured whenever the oven is not under direct staff supervision Revolving tray ovens are evaluated by the Safety Manager to determine if cavities within the oven constitute confined space If so the FSA ensures provisions for confined space entry are adhered to See the Program Statement Occupational Safety Environmental Compliance and Fire Protection The interior of revolving tray ovens is inspected regularly and cleaned to ensure grease does not build up 15 EQUIPMENT SECURITY
61. proper disposition of food when time is used as a public health control outside of Food Service SHU etc P4700 06 9 13 2011 45 3 COOLING Cooked potentially hazardous foods will be cooled within 2 hours from 135 F to 70 F and within a total of 6 hours from 135 F to 41 F or less Potentially hazardous food will be cooled within 4 hours to 41 F or less if prepared from ingredients at room temperature such as reconstituted foods and canned tuna Ingredients should be pre chilled in original containers to ensure these requirements are met 4 COOLING METHODS Cooling is done per the time and temperature criteria in this policy by one or more of the following methods based on the type of food Using rapid cooling equipment if available Placing the food in shallow pans Separating the food into smaller or thinner portions Stirring the food in a container placed in an ice water bath Using containers that facilitate heat transfer Adding ice as an ingredient Other effective methods When placed in cooling or cold holding equipment food containers in which food is being cooled are m Arranged in the equipment to provide maximum heat transfer through the container walls m Loosely covered or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food Leftovers which have not been cooled by the time temperature and methods listed in this chapt
62. r wet cloths used with raw animal foods are kept separate from cloths used for other purposes Wet cloths used with raw animal foods are kept in a separate sanitizing solution 10 GLOVES USE LIMITATION Single use gloves are used for only one task and discarded when damaged or soiled or when interruptions occur in the operation Slash resistant gloves used to protect the hands during operations requiring cutting are only used in contact with food that is subsequently cooked and are laundered after each use 11 USING CLEAN TABLEWARE FOR SECOND PORTIONS AND REFILLS Except for filling a drinking cup used tableware is not used to get second portions from self service areas 12 FOOD STORAGE Food will be protected from contamination by storing it m Inaclean dry location P4700 06 9 13 2011 39 Where it is not exposed to splash dust or other contamination At least 6 inches above the floor except gt Cased food in waterproof containers such as bottles or cans may be stored less than 6 inches above the floor on pallets gt Dairy containers in plastic crates may be stored in a refrigerator on a floor that is clean and not exposed to moisture 13 FOOD STORAGE SHELF STABLE Shelf stable foods are stored between 45 F and 80 F when possible 14 STORAGE PROHIBITED AREAS Food cleaned and sanitized equipment and utensils laundered linens and single service and single use articles must not be stored In locker roo
63. reas and in or immediately adjacent to toilet rooms P4700 06 9 13 2011 61 Chapter 12 INSTITUTION GARDEN OPERATIONS An institution garden is any operation which produces food to be consumed in Food Service and is not supervised by a full time Farm Manager The FSA is responsible for ensuring garden operations are consistent with federal state and local laws regulations policies and permit requirements for agricultural production environmental protection and resource conservation The FSA will develop an annual Garden Operation and Nutrient Management Plan Plan by January 1 each year Primary emphasis in development of the Plan is to ensure No potable water is used for irrigation Non potable water sources are tested and approved for irrigation of food crops Staff and inmates working in the garden or consuming food produced in the garden are protected from chemical contamination m The land and environment in and around the garden are not negatively impacted by nutrient excess or depletion erosion contamination runoff etc The State Department of Agriculture will be contacted to provide technical assistance developing the Plan offering recommendations and assessing regulations and permit requirements The Safety Manager provides technical assistance concerning occupational safety environmental compliance and chemical use and storage The Plan contains annual soil test results and fertilizer recommendations for each fie
64. ribed below Due to the immediate notification and disposition requirements logs documenting receiving temperatures are not required Refrigerated potentially hazardous foods are at a temperature of 41 F or below when received Frozen potentially hazardous food is received hard frozen Hot potentially hazardous foods delivered from outside sources are at a temperature of 135 F or above when received m Raw shell eggs are received in refrigerated equipment that maintains an ambient air temperature of 45 F or less m Upon receipt potentially hazardous foods are free of evidence of previous temperature abuse b Eggs and Milk Product Requirements m Shell eggs are received clean and sound and may not exceed the tolerances for U S Consumer Grade B Liquid frozen and dry egg products are pasteurized Fluid and dry milk and milk products comply with Grade A standards and are pasteurized Frozen milk products such as ice cream are pasteurized per Frozen Dessert standards Cheese is pasteurized c Juice Products Pre packaged 100 juice products are pasteurized d Package Integrity Packages must be in good condition and protect the integrity of the contents so that contents are not exposed to adulteration Product specifications are checked against purchasing documents to ensure proper contents P4700 06 9 13 2011 36 Chapter 8 FOOD SAFETY PROTECTION AFTER RECEIVING 1 PREVENTING CONTAMINATION FROM HANDS Inmates are pro
65. s growth and production of Clostridium botulinum or in raw shell eggs growth of Salmonella Enteritidis Potentially Hazardous Food includes animal food that is raw or heat treated and food of plant origin that is heat treated or consists of raw seed sprouts cut melons and garlic in oil mixtures Potentially Hazardous Food does not include m Anair cooled hard boiled egg with shell intact or shell egg that is not hard boiled but has been treated to destroy viable Salmonellae A food with an aw value of 0 85 or less A food with a pH level of 4 6 or below when measured at 75 degrees Fahrenheit P4700 06 9 13 2011 3 m Afoodinanunopened hermetically sealed container that is commercially processed to achieve and maintain commercial sterility under conditions of non refrigerated storage and distribution Ready to Eat Food Food that is edible without additional preparation to achieve safety A ready to eat food may receive additional preparation for palatability or aesthetic purposes Reduced Oxygen Packaging The reduction of the amount of oxygen in a package by removing displacing or otherwise controlling its oxygen content to a level below that normally found in the surrounding atmosphere Water Activity or a Water activity that is a measure of the free moisture in a food the quotient of the water vapor pressure of the substance divided by the vapor pressure of pure water at the same temperature indicated by the symbol aw
66. t of the cooking process if the frozen food is cooked according to this policy m When not possible by either method above completely submerged under running water either gt Ata water temperature of 70 F or below with sufficient water velocity to agitate and float off loose particles in an overflow for a period that does not allow thawed portions of ready to eat food to rise above 41 F Fora period that does not allow thawed portions of a raw food requiring cooking to be above 41 F for more than 4 hours including the time the food is exposed to the running water and the time needed for preparation and cooking or the time it takes to lower the food to 41 F if it is not being immediately cooked 2 TIME AS A PUBLIC HEALTH CONTROL If time only rather than time in conjunction with temperature is used as a public health control for a working supply of potentially hazardous food before cooking or for ready to eat potentially hazardous food that is displayed or held for service m The food will be marked or otherwise identified to indicate the time 4 hours from the point when it is removed from temperature control m The food will be cooked and served or served if ready to eat or discarded within 4 hours from the point when it is removed from temperature control m Food in unmarked containers or packages or marked to exceed the 4 hour time limit is discarded m Written procedures are provided to personnel responsible for ensuring
67. t temperature of the refrigerated room and the temperature is checked regularly and documented m Containers in serving situations such as salad bars and cafeteria lines holding ready to eat potentially hazardous food maintained at safe storage temperatures are intermittently combined with additional supplies of the same food that are at the required temperature and the containers are cleaned after the completion of each meal m Temperature measuring devices are maintained in contact with food such as a container of deli food or in a roast held at safe storage temperatures m Equipment is used for storage of food such as a reach in refrigerator and is cleaned as necessary to prevent soil accumulation Surfaces of utensils and equipment contacting food that is not potentially hazardous are cleaned any time when contamination may have occurred and At least every 24 hours for iced tea dispensers After each meal for self service utensils such as tongs scoops or ladles In equipment such as beverage condiment dispensing nozzles and enclosed components of equipment such as cooking oil storage tanks and distribution lines beverage and syrup P4700 06 9 13 2011 54 dispensing lines or tubes and water vending equipment at a frequency specified by the manufacturer m Ice machine storage bins that continually store ice are emptied cleaned and sanitized per the Program Statement Occupational Safety Environmental Compliance and F
68. tem is offered to Cook Supervisors an Official Training Announcement will be utilized 3 OPERATIONAL PROCEDURES To ensure adequate operational procedures are in place the FSA Ensures staff who have software access are trained to perform required functions Uses no other system for inventory menu recipe food production or budget in place of the approved software Ensures all items served appear on a menu as an inventory item or within a recipe Ensures inventory items listed on menus are ready to eat without further processing or cooking and that accurate serving size information is relayed to staff This does not apply to cook chill operations where an item is heated in an individual serving tray just before service or instances where preparation methods can vary and manufacturer recipes are available such as cake or other dry mixes m Ensures acceptability information for each menu item is accurate indicating the actual number of portions to be produced m Ensures approved recipes scaled to produce the actual number of portions to be produced are provided to and followed by staff responsible for production m Maintains production data to ensure the approved menu is used as the main planning tool P4700 06 9 13 2011 20 Product groups may be developed locally to track costs within groups or categories of products The FSA may break product groups into smaller groups than listed however at a minimum the following groups are k
69. the food to a temperature and for a time that complies with one of the following methods based on the food being cooked m 145 F or above for 15 seconds Raw shell eggs that are broken and prepared in response to a consumer s order and for immediate service Except as specified in this section fish meat and pork including game animals commercially raised for food m 155 F for 15 seconds for Raw shell eggs that are not prepared as specified above note raw shell eggs cooked to 155 F are hard cooked Fish meat and game animals commercially raised for food that have been reduced in size by chopping flaking grinding or mincing except that the following chart is used for injected meats and ratite emu ostrich etc Minimum Temperature and Time Injected Meats and Ratites Temperature Fahrenheit P4700 06 9 13 2011 42 m 165 F or above for 15 seconds for poultry game animals stuffed fish stuffed meat stuffed pasta stuffed poultry stuffed ratite emu ostrich etc or stuffing containing fish meat poultry or ratites m Whole beef roasts corned beef roasts pork roasts and cured pork roasts such as ham are cooked gt Inanoven preheated to the temperature specified for the roast s weight in the following chart and held at that temperature ue mme mem Relative humidity greater than 9096 for at least 1 hour as measured in the cooking chamber or exit of the oven or in a
70. tient Care b Health Service Clearance Inmates not assigned to Food Service are prohibited from working in Food Service Staff responsible for assigning inmates to work in Food Service m Check the SENTRY Medical Duty Status MDS of any inmate being considered for a Food Service assignment m Ensure inmates with an MDS No Food Service Work are not assigned to a Food Service work detail m Request a medical examination for any inmate considered for a Food Service assignment who has an MDS Cleared for Food Service date older than one year m Ensure only inmates with an MDS Cleared for Food Service date less than one year old are assigned to Food Service work c Monitoring The FSA or AFSA monitors staff assigned to Food Service for health and cleanliness All Food Service staff are responsible for observing inmates for obvious health conditions and personal hygiene issues open sores skin irritations cold or flu symptoms yellow eyes or jaundiced skin etc If inmates report or are observed to have symptoms that may indicate they should be precluded from Food Service work they will be referred to Health Services for re examination before being assigned Food Service work The FSA ensures any inmate removed from Food Service for medical reasons is cleared to return to Food Service work P4700 06 9 13 2011 33 The FSA reviews the SENTRY roster regularly to verify the MDS status of inmates assigned to Food Serv
71. ting organisms such as raw meat or raw poultry Specifies methods for maintaining food at 41 F or below Describes how packages are prominently and conspicuously labeled with instructions to gt Maintain the food at 41 F or below gt For food held at refrigeration temperatures discard if within 14 calendar days of packaging it is not served for on premises consumption or consumed if served for off premises consumption m Limits the refrigerated shelf life to no more than 14 calendar days from packaging to consumption except the time the product is maintained frozen or the original manufacturer s sell by or use by date whichever occurs first m Includes operational procedures that prohibit contacting food with bare hands and identify a designated area and method by which Physical barriers or methods of separation of raw foods and ready to eat foods minimize cross contamination gt Access to processing equipment is limited to trained personnel familiar with potential hazards Delineates cleaning and sanitization procedures for food contact surfaces Describes the training program that ensures that the individual responsible for the reduced oxygen packaging operation understands the gt Concepts required for a safe operation Equipment and facilities gt Operational procedures in this section Reduced Oxygen Packaging and Cook Chill criteria and the Reduced Oxygen Packaging section of the Food Code P4700 06

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