Food Service Manual - acfsa.org

1 Department of Justice Federal Bureau of Prisons PROGRAM STATEMENT. OPI: HSD/FDS. NUMBER: 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 a. Summary of Changes Policies Rescinded Food Service Manual (6/12/2006). Food Service Technical Reference Manual (8/21/98). Chapter 1. Administration Removed requirements for several administrative functions relating to ordering, requisitioning, inventorying, and handling supplies. Removed requirements for reports that are no longer necessary. Chapter 2. (Changed Name) National Menu Planning Edited information on menu planning to include National Menu requirements.

2 Removed requirement for Associate Warden to sign as-planned and as-served menus. Chapter 3. Computerized Food Service Management Moved entire chapter to group with chapters on administration and menu planning. Moved section on Institution Gardens to Chapter 12 to group it with safety issues. Chapter 4. Religious Diet Program Updated to include implementation of a new menu, including a unitized tray, to the Certified Food Component. Added requirement for a national Passover and ceremonial meal menu. Removed requirement for Associate Warden approval for changing the Certified Food Menu. Chapter 5. Medical Diets/Self Selection on Mainline Updated to include use of the National Menu. Chapter 6. Specialized Food Service Programs Clarified need for Certified Foods to be provided when an alternate menu is used.

3 Chapter 7. Food Safety Management, Personnel, and Receiving Requirements Removed administrative requirements for nonessential temperature and sanitation logs. Chapter 10. Food Safety Limitation of Growth of Organisms of Public Health Concern Changed text on cooling of potentially hazardous foods to reflect USDA/FDA Food Code. Chapter 11. Food Safety Equipment Clarified text on securing access to energized circuits and gas components. b. Program Objectives. Expected results of this program are: Inmates will be provided with nutritionally adequate meals, prepared and served in a manner that meets established Government health and safety codes. Essential resources will be planned, developed, and managed to meet the operational needs of the Food Service Program.

4 Inmates assigned to the Food Service Department will be given opportunities to acquire skills and abilities that may assist in obtaining employment after release. 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. 9/13/2011 2. Food Contact Surface. A surface 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).

5 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.

6 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 microorganisms, 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.

7 Potentially Hazardous Food does not include: An air-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 or less. A food with a pH level of or below when measured at 75 degrees Fahrenheit. 9/13/2011 3. A food in an unopened 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.

8 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 aw. 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. The Water Activity of an item is determined by using a Water Activity Meter. For other definitions, see the Food and Drug Administration (FDA), Food Code 2009, Chapter One, Purpose and Definitions. REFERENCES. Program Statements Staff Meetings (3/11/99). Occupational Safety, Environmental Compliance, and Fire Protection (10/31/07).

9 Property Management Manual (5/26/04). Religious Beliefs and Practices (12/31/04). Correctional services Procedures Manual (10/10/03). Patient Care (1/15/05). Other Documents FDA, Food Code 2009. Flexible and Compressed Work Schedules Act 1982. Master Agreement ACA Standards 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. 9/13/2011 4. Performance Based Standards for Adult Local Detention Facilities, 4th Edition: 4-ALDF-2D-02M, 4-ALDF-4A-02, -4-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.

10 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 Records and Information Disposition Schedule (RIDS) system on Sallyport. 9/13/2011 5. CONTENTS. Chapter 1. Administration 1. General Policy ..10. 2. Institution Organization and Staff Responsibilities ..10. 3. Custody and Security ..11. 4. Storage and Requisition of Supplies ..12. 5. Ordering and Receipt of Controlled Stores ..12. 6. Stock 7. Inventory of Accountable Food Service Stores ..12. 8. File Management ..13. 9. Post Orders ..13. 10. Staff Meetings ..13. 11. Posting Staff Work Schedules.