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Control Number: 404.02.01.001 Version: 3.0 Title: Food Service Management Page Number: 4 of 12  Inspection of inmate workers for appropriate hygiene and signs of illness, to be completed prior to the start of preparation of each meal  Inspection of the serving line for appropriate head coverings, glove use, serving utensils, and menu items, to be completed prior to the start of service of each meal  Thermometer calibration, to be conducted a minimum of twice per week, and more frequently as needed  Identification of the staff member(s) responsible for tool and chemical control  Signature (printed or electronic) of the morning and afternoon or evening staff member(s) responsible for completing the inspections 3. IDOC Food Service Staff The Idaho Food Code requires that food service operations have a staff ‘person in charge’ (defined by The Idaho Food Code as “the individual present at a food establishment who is responsible for the operation at the time of inspection”) on duty at all times during all food preparation and service. All IDOC staff persons who may be designated by The Idaho Food Code as the ‘person in charge’ must complete a state approved sanitation-training course. This includes all IDOC food service staff, as well as any IDOC security staff that participate in the oversight of food preparation or service, and all community reentry center s (CRC) security staff. Illness Reporting Agreement All food service staff, as well as any security staff who may provide food service relief duties, are required to sign a food borne illness reporting agreement. The facility food service authority must retain this agreement at all times while a staff member is employed in an IDOC food service or relief position. Staff Training All food service staff members are required to receive training on each of the standards addressed in this SOP upon initial hire. Staff members who have transferred from a food service position from one IDOC facility to another are to receive facility-specific food service training. Signed training logs for each food service staff person must be retained at all times while the staff person is employed in food service, and for a minimum of 24 additional months upon termination of food service employment . Staff Schedules Food service staff members (and/or appropriately trained security staff at CRCs) are responsible for oversight of the preparation and service of every meal. In addition, the lead food service staff member at each facility should personally observe the preparation and s ervice of a minimum of 15 meals each month, to include:  Two - breakfast meals  Eight - lunch meals  Four - dinner meals  One - weekend meal Documentation of these observations must be noted on the daily production and back sheets by means of a signature (printed or electronic) of the lead food service staff person, as well as verifiable by staff schedule.