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Idaho <br />Department of <br />Correction <br /> <br />Standard <br />Operating <br />Procedure <br />Title: <br />Food Service Management <br />Page Number: <br />1 of 12 <br /> <br />Control Number: <br />404.02.01.001 <br />Version: <br />3.0 <br />Adopted: <br />4-16-2001 <br /> <br />Jeff Zmuda, chief of the Division of Prisons, approved this document on - <br />09/30/2016. <br />Open to the public: Yes <br />SCOPE <br />This SOP applies to staff members working in IDOC -operated correctional facilities and <br />community reentry centers (CRCs ) involved in the operation and administration of food <br />service-related activities and services. <br />Revision Summary <br />Revision date (09/30/2016) version 3.0: Updated language throughout the document for clarity, <br />updated position titles , added roles of responsibility, removed references to medical clearance <br />requirements for food service workers , removed reference to provision of mainline meals on <br />holidays to offenders with a medically-ordered diet, added section 4 ‘Inmate Workers ’ and <br />section 14 ‘Records Retention’. <br /> <br />TABLE OF CONTENTS <br />Board of Correction IDAPA Rule Number ................................................................................ 2 <br />Policy Control Number 404 ....................................................................................................... 2 <br />Purpose ..................................................................................................................................... 2 <br />Responsibility ............................................................................................................................ 2 <br />Standard Procedures ................................................................................................................ 2 <br />1. License Requirements ........................................................................................................ 2 <br />2. Sanitation Requirements .................................................................................................... 3 <br />3. IDOC Food Service Staff .................................................................................................... 4 <br />4. Inmate Workers ................................................................................................................... 5 <br />5. Nutritional Requirements and Menu Development ............................................................ 5 <br />6. Food Purchase Contracts ................................................................................................... 6 <br />7. Food Ordering and Receipt of Supplies ............................................................................. 7 <br />8. Production Forecasting and Meal Planning ....................................................................... 8 <br />9. Meal Preparation ................................................................................................................. 8 <br />10. Meal Counts ........................................................................................................................ 9