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Control Number: 404.02.01.001 Version: 3.0 Title: Food Service Management Page Number: 9 of 12 Functional Roles and Responsibilities Step Tasks Facility Food Service Authority (or Designee) 2 Prior to service:  Test and record the temperatures of each food item being served that requires “time/temperature control for safety” according to the Idaho Food Code.  Designate appropriately sized serving utensils, and provide instruction to inmate workers on proper serving techniques and portion sizes.  Prepare a sample food tray that is compliant with the menu and portion size requirements, as a visual guide for staff and inmate workers . Facility Food Service Authority (or Designee) 3 During service:  Monitor the serving line to ensure that the correct food items and portions are provided.  Sign the production sheet, indicating staff inspection of all aspects of the meal being served. Facility Food Service Authority (or Designee) 4 Upon completion of meal service:  Record the number of meals served for each diet type on the daily production record.  Record the amount of any leftover foods on the daily production record.  Ensure leftovers are covered, dated, labeled, and stored appropriately. Facility Food Service Authority 5 Follow-up on any production or service issues with appropriate staff. At the CRCs, observation may be completed intermittently throughout each meal preparation and service period. Trained security staff members may be responsible for service observation when the facility food service authority is not on site. The staff membe r responsible for oversight must initial the production sheet, indicating they have reviewed the meal preparation and service. 10. Meal Counts All locations are required to conduct and record counts of all meals and snacks prepared (based on the supplies used and the number of portions made using a sized recipe), and all meals and snacks served (based on actual number provided to the inmates). All food prepared and served must be included in these counts. The process must include a means to verify that the inmates receive the correct type of diet and are served no more than one meal per serving period. Methods for manually counting meals are to be determined by the facility food service authority and facility head. The process must be addressed in a facility field memorandum and approved by the applicable division chief. At some locations , a barcode scanner is used to record meals served in the dining room. Meals tracked by barcode scanner, as well as all m eals transported to inmates outside of the dining room, must be counted and included in the numbers recorded on the daily production sheet.