USDOJ Food Service Manual 2011

• Sept. 13, 2011 • Locations: United States of America • Topics: Food

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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Policies Rescinded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 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.
■ 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.
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.
■ 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.

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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). 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 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.
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 0.85 or less.
■ A food with a pH level of 4.6 or below when measured at 75 degrees Fahrenheit.

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■ 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. 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 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
■ 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.
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■ 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.
■ 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.

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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 Rotation..........................................................................................................................13
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 ................................................................................................14
12. Staff Training and Reference Materials .................................................................................14
13. Staff Dining ............................................................................................................................14
14. Job Orientation Training ........................................................................................................15
15. Temperature/Sanitizer Documentation ..................................................................................15
Chapter 2. National Menu Planning
1.
2.
3.
4.
5.
6.
7.
8.
9.

General Policy..........................................................................................................................16
Menu Changes .........................................................................................................................16
Menu Additions .......................................................................................................................16
Menu Variance.........................................................................................................................17
Menu Review ...........................................................................................................................17
Nutritional Analysis .................................................................................................................17
Nutritional Information ............................................................................................................18
Meal Planning ..........................................................................................................................18
Menu Requirements .................................................................................................................18

Chapter 3. Computerized Food Service Management
1. General Policy .........................................................................................................................20
2. Responsibility ..........................................................................................................................20
3. Operational Procedures ............................................................................................................20

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4. Budget Management ................................................................................................................21
5. Software Updates .....................................................................................................................21
Chapter 4. Religious Diet Program
1.
2.
3.
4.
5.
6.
7.

Certified Food ..........................................................................................................................22
No-Flesh Option ......................................................................................................................24
Annual Ceremonial Meals .......................................................................................................24
Fasts .........................................................................................................................................24
Ramadan ..................................................................................................................................24
Passover ...................................................................................................................................25
Religious Meal Accommodation .............................................................................................26

Chapter 5. Medical Diets/Self-Selection on Mainline
1. General Policy .........................................................................................................................27
2. Responsibilities ........................................................................................................................27
3. Supplemental Feedings ............................................................................................................27
Chapter 6. Specialized Food Service Programs
1.
2.
3.
4.
5.
6.
7.

General Policy .........................................................................................................................29
Satellite Meal Service ..............................................................................................................29
Satellite Meal Periods ..............................................................................................................29
Satellite Menu Selections ........................................................................................................29
Alternate Menu ........................................................................................................................29
Alternate Menu Contents .........................................................................................................30
Transportation Meals ...............................................................................................................30

Chapter 7. Food Safety – Management, Personnel, and Receiving Requirements
1.
2.
3.
4.
5.
6.

Responsibility ..........................................................................................................................32
Supervision ..............................................................................................................................32
Verification of Cooking and Cooling Temperatures ...............................................................32
Formal Safety and Sanitation Inspections................................................................................32
Health and Hygiene..................................................................................................................33
Food Receiving Requirements .................................................................................................35

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Chapter 8. Food Safety – Protection After Receiving
1. Preventing Contamination From Hands ..................................................................................37
2. Preventing Contamination When Tasting ................................................................................37
3. Packaged and Unpackaged Food Separation, Packaging, and Segregation..........................37
4. Food Storage Containers Identified With Common Name of Food ........................................38
5. Washing Fruits and Vegetables ...............................................................................................38
6. Storage or Display of Food in Contact With Water or Ice ......................................................38
7. Food Contact with Equipment and Utensils ............................................................................38
8. In Use Utensil Storage .............................................................................................................38
9. Linens, Napkins, Wiping Cloths, Use Limitation....................................................................39
10. Gloves, Use Limitation ..........................................................................................................39
11. Using Clean Tableware for Second Portions and Refills ......................................................39
12. Food Storage ..........................................................................................................................39
13. Food Storage, Shelf Stable ....................................................................................................40
14. Storage, Prohibited Areas ......................................................................................................40
15. Food Display..........................................................................................................................40
16. Self-Service Operations..........................................................................................................41
Chapter 9. Food Safety – Destruction of Organisms of Public Health Concern
1. Raw Animal Foods ..................................................................................................................42
2. Reheating for Hot Holding ......................................................................................................44
Chapter 10. Food Safety – Limitation of Growth of Organisms of Public Health Concern
1.
2.
3.
4.
5.
6.
7.
8.
9.

Temperature Control ................................................................................................................45
Time as a Public Health Control ..............................................................................................45
Cooling.....................................................................................................................................46
Cooling Methods ......................................................................................................................46
Potentially Hazardous Food, Hot and Cold Holding ...............................................................46
Ready-to-Eat, Potentially Hazardous Food, Date Marking .....................................................47
Food Preservation Limitations .................................................................................................47
Reduced Oxygen Packaging (Cook-Chill) Criteria .................................................................47
Special Food Safety Requirements ..........................................................................................49

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Chapter 11. Food Safety – Equipment
1. Food Equipment, Certification.................................................................................................50
2. Use Limitation .........................................................................................................................50
3. Back-Flow Prevention .............................................................................................................50
4. Walk-In Refrigerator and Freezer Requirements .....................................................................50
5. Lubricants ................................................................................................................................51
6. Warewashing and Sanitizing....................................................................................................51
7. Cleaning of Equipment and Utensils .......................................................................................53
8. Protection of Clean Items.........................................................................................................56
9. Utensils, Consumer Self Service..............................................................................................56
10. Can Openers...........................................................................................................................56
11. Cutting Surfaces.....................................................................................................................57
12. Bulk Milk Dispensers ............................................................................................................57
13. Temperature Measuring Devices ...........................................................................................57
14. Oven Maintenance and Security ............................................................................................58
15. Equipment Security ................................................................................................................58
16. Deep Fat Frying ......................................................................................................................58
17. Waste Handling ......................................................................................................................58
18. Physical Facilities ...................................................................................................................59
Chapter 12. Institution Garden Operations .............................................................................62

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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
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.

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d. Food Service Administrative Assistant. Under the supervision of the FSA or AFSA, Food
Service Administrative 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.
■ Only instant or instant active yeast is used in Food Service. Yeast is stored in a locked metal
cabinet 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.
 Initials of employee making the entry.
■ For official 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.
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■ 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:
■ 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.
■ 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 & 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 = Green.
Fourth Quarter = Yellow.

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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
delegated 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. At a 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 (i.e., Issues with operational impact to include National Menus).
Physical Plant and Equipment.
Open Discussion.

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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.
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.

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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:
■ Chemical sanitizer concentration (manual or mechanical) and exposure time (pot and pan, dish
machine if applicable) – start of each meal.
■ 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.
■ Mechanical warewashing equipment hot water sanitization temperature (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).

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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,
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.

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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 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 consider the Dietary Reference
Intakes (DRIs) for groups published by the Food and Nutrition Board of the National Academy of
Sciences.

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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.
No 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.
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Food items prepared or seasoned with pork, heart healthy, and no-flesh alternatives are identified
on all menus.

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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 system 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).
■ Ensures acceptability information for each menu item is accurate indicating the actual number
of portions to be produced.
■ Ensures approved recipes, scaled to produce the actual number of portions to be produced, are
provided to and followed by staff responsible for production.
■ Maintains production data to ensure the approved menu is used as the main planning tool.

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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 kept 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~).

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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 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 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
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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.
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:
■ 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.
■ Beverages from dedicated sealed dispensing equipment individually packaged beverage or
instant beverage powder is provided to be reconstituted by the inmate.
■ 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 (where salad bars are part
of the Food Service program), knowing that salad bar items may not meet their religious dietary

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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 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.
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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 be 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.
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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.

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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 recipe 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:
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a. Diabetic Snacks
■ Preferred Snack: 1 cup skim milk and 1 serving non-sugar-coated dry cereal.
■ Alternate Snacks (when preferred snack is not practical):


sandwich made with 1 slice of bread and 1 oz. of (non-pork) meat, and mustard
(optional).
 1 Tbsp. peanut butter with 6 saltine crackers or 1 slice of bread.
 1 oz. slice of cheese with 6 saltine crackers or 1 slice of bread.
b. 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.
■
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.

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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-pork 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:

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■ 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.
■ In emergency 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 Service 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&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
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with two ounces of protein, one no-flesh sandwich with 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 & 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 movements:
Fund

ACTCLASS

Project

02
02

FP **** XX BA
FP **** XX AA

35C (Bus Movement)
46C (Airlift Movement)

**** = insert appropriate Institution Code
XX = insert appropriate Institution Security Level

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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. 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:
■ At stand-alone institutions, the FSA conducts at least one formal inspection monthly of Food
Service areas.
■ At a 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:

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■ Staff conducting the inspection.
■ 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 Patient
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:
■ Check the SENTRY Medical Duty Status (MDS) of any inmate being considered for a Food
Service assignment.
■ Ensure inmates with an MDS “No Food Service Work” are not assigned to a Food Service
work detail.
■ 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.
■ 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.

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The FSA reviews the SENTRY roster regularly to verify the MDS status of inmates assigned to
Food Service.
d. Handwashing Procedures. Persons assigned work in Food Service must keep their hands
and wrists clean. Proper handwashing procedures are:
■ 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.
■ 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.
■ When switching between working 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.

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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:
■ The inmate 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.
■ Safety shoes are worn as required in the Program Statement Occupational Safety,
Environmental Compliance, and Fire Protection.
l. Storage of Clothing and Personal Belongings. The FSA will identify areas for storing
authorized clothing 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
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made to the FSA, AFSA, or designee to determine disposition of any item not within the limits
described 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.
■ Raw shell eggs are received in refrigerated equipment that maintains an ambient air
temperature of 45 F or less.
■ Upon receipt, potentially hazardous foods are free of evidence of previous temperature abuse.
b. Eggs and Milk Product Requirements
■ 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.

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Chapter 8. FOOD SAFETY – PROTECTION AFTER RECEIVING
1. PREVENTING CONTAMINATION FROM HANDS
Inmates are prohibited 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:
■ 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.
■ 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.
 Preparing each type of food at different times or in separate areas.

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■ 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.
■ 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:
■ 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.
■ Raw chicken and raw 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:
■ In the food, with their handles above the top of the food and the container.
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■ In a 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.
■ On a clean 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.
■ In a clean, 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:
■ Dry and used for wiping food spills from tables.
■ Wet and 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 or 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:
■ In a clean, dry location.
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■ Where it is not exposed to splash, dust, or other contamination.
■ At least 6 inches above the floor, except:
 Cased food in waterproof containers such as bottles or cans may be stored less than 6
inches above the floor on pallets.
 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 45oF and 80oF 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 rooms.
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.
■ 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.

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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.

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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 the food to a temperature and for a time that complies with one of the following
methods, based on the food being cooked:
■ 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.
■ 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

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Temperature
Fahrenheit

Time

145

3 minutes

150

1 minute

158

instantaneous

■ 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.
■ Whole beef roasts, corned beef roasts, pork roasts, and cured pork roasts such as ham are
cooked:
 In an oven preheated to the temperature specified for the roast s weight in the following
chart and held at that temperature.
Oven Temperature Based on Roast Weight
Oven Type

Less than 10 lbs

More than 10 lbs

Still Dry

350oF or more

250oF or more

Convection

325oF or more

250oF or more

High Humidity*

250oF or less

250 F or less

* Relative humidity greater than 90% for at least 1 hour as measured in the cooking
chamber or exit of the oven, or in a moisture-proof bag that provides 100% humidity
 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:

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Temperature
Fahrenheit

Time in
Minutes

Temperature
Fahrenheit

Time in
Seconds

130

112

147

134

131

149

133

151

135

153

136

155

138

157

140

158

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142

144

145

 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.

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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:
■ Under refrigeration that maintains the food temperature at 41 F or less.
■ As part of the cooking process, if the frozen food is cooked according to this policy.
■ When not possible by either method above, completely submerged under running water either:
 At a 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.
 For a 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:
■ The food will be marked or otherwise identified to indicate the time 4 hours from the point
when it is removed from temperature control.
■ 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.
■ Food in unmarked containers or packages or marked to exceed the 4-hour time limit is
discarded.
■ Written procedures are provided to personnel responsible for ensuring proper disposition of
food when time is used as a public health control outside of Food Service (SHU, etc.).

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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:
■ Arranged in the equipment to provide maximum heat transfer through the container walls.
■ 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 chapter
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.

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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 USDAinspected 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 machine, 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.
■ 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:

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■ Identifies the food to be packaged.
■ Limits the food packaged to a food that does not support the growth of Clostridium botulinum
because it complies with one of the following:
 Has a Water Activity of 0.91 or less.
 Has a pH of 4.6 or less.
 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 competing 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:
 Maintain the food at 41 F or below.
 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.
■ 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.
■ 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.
 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:
 Concepts required for a safe operation.
 Equipment and facilities.
 Operational procedures in this section (Reduced Oxygen Packaging and Cook-Chill
criteria) and the Reduced Oxygen Packaging section of the Food Code.

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■ 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.

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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.
■ Wood and wicker, except:
 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.
 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.
 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 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
any time. 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.

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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 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:
 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.

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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 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 than:
■ 165 F for a stationary-rack, single-temperature machine.
■ For all other machines, 180 F.
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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 Surfaces, 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.

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If used continuously with potentially hazardous food, food-contact surfaces and utensils are
cleaned throughout the day at least every 4 hours, except:
■ In storage, 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.
■ Utensils and equipment are used to prepare potentially hazardous food in a refrigerated room
and the 4-hour time limit is exceeded.
■ Utensils and equipment are cleaned at the frequency in the following chart that corresponds to
the temperature and the cleaning frequency based on the ambient temperature of the
refrigerated room, and the temperature is checked regularly and documented:
Temperature

Cleaning Frequency

41 F or less

24 Hours

>41 F - 45 F

20 Hours

>45 F - 50 F

16 Hours

>50 F - 55 F

10 Hours

■ 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.
■ 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.
■ 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

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dispensing lines or tubes, and water vending equipment, at a frequency specified by the
manufacturer.
■ Ice machine storage bins that continually store ice are emptied, cleaned, and sanitized per the
Program Statement Occupational Safety, Environmental Compliance, and Fire
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:
■ 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).
■ 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:
■ 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 sink operations with the rinse sink left empty.
■ Other effective means when rinsing equipment or utensils with utility connections, ensuring
the process does not harm electrical or gas components.

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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.
■ 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
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.

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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 storage 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.

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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
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:
■ Inside Food Service if they contain food residue and are not in continuous use.
■ With tight-fitting lids or doors if kept outside Food Service.
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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 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:
■ 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.
18. PHYSICAL FACILITIES
a. Rodent and Insect Control. Insects, rodents and other pests are controlled by:
■ Routinely inspecting incoming food and supplies.
■ Having the 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.

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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:
■ Filling or closing holes and other gaps along floors, walls, and ceilings.
■ Closed, tight-fitting windows, or if the windows are kept open, they are screened.
■ 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.
 If the 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, Unnecessary 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.
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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 areas and in, or immediately
adjacent to, toilet rooms.

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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 1st 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.
■ 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 field.
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.
■ Food produced in a garden and received in Food Service is entered into inventory using the
Stores Requisition, Invoice & Transfer Receipt (BP-A0100).

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The FSA will ensure garden operations are properly supervised and consistent with the Plan by
regularly observing work in progress.

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