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Control Number: 404.02.01.001 Version: 3.0 Title: Food Service Management Page Number: 3 of 12 2. Sanitation Requirements Food service operations are required to follow state and local standards for food handling safety and sanitation as described in the Idaho Food Code. This includes , but is not limited to, demonstration and documentation that:  Food is stored, prepared, held, and served within allowable temperature r anges.  Food is stored correctly to prevent contamination, food items are dated and labeled, and the FIFO (first in, first out) system is used in storage areas.  Inmate workers are visually inspected daily for obvious signs of illness or conditions that should exclude them from food service work, according to Idaho Food Code guidelines .  Gauges on the dishwashing equipment are checked daily to ensure they are operating and meet a minimum of 180 degrees Fahrenheit during the rinse cycle, and a sanitizing chemical solution is used in the final rinse when water temperature is not adequate.  Food preparation, storage, and serving areas, food contact surfaces , and all equipment and small wares are clean, sanitized, and working properly. These items are protected from contamination when not in use.  Chemicals are properly used, stored, and labeled.  Dining tables and chairs are cleaned and sanitized between uses.  Staff and offender workers wear uniforms or aprons , use beard nets and wear caps or hair nets according to Idaho Food Code requirements , and follow the Idaho ‘no bare hands’ requirement for glove use when handling food.  Hand washing sinks are adequately supplied with hot water, soap, and disposable towels. Signs that describe the required hand washing procedure are posted throughout the food preparation areas, as well as over hand washing sinks and in restrooms.  Eating and drinking is limited to designated areas , away from food preparation and serving areas .  Trash receptacles are covered when not in use and emptied in a timely manner. Trash receptacles are cleaned regularly.  A program to control pests is utilized as needed to ensure sanitary food service conditions in accordance with Idaho Food Code requirements . Sanitation Records Documentation of sanitation practices must be recorded each day. Facility food service authorities (or their designees) are responsible for completing all sections of the daily “backsheet”, to include:  The facility name, date, and applicable menu day  Morning and afternoon or evening inspections of the preparation, service, and dining areas  Inspection of all food storage areas and dish washing sinks and machines, to be conducted each morning and afternoon or evening