Safety and Health Protection for Staff/Inmate Food Service ... · The purpose of this policy is to direct staff and inmate food service workers on health precautions, hand-washing

SUBJECT: PAGE 1 OF 4 . Safety and Health Protection for Staff/Inmate Food Service Workers NUMBER: 60-FSM-06 RULE/CODE REFERENCE: SUPERSEDES: Administrative Code: 3717-1-02, 3717-1-03 60-FSM-06 dated 01/16/18 RELATED ACA STANDARDS: EFFECTIVE DATE: 4-4321-1, 4322M, 4324M, 4325; 5-5C-4321-1, April 22, 2019 5-5C-4322M, 5-5C-4324M, 5-5C-4325

APPROVED:

I. AUTHORITY

Ohio Revised Code 5120.01 authorizes the Director of the Department of Rehabilitation and Correction,

as the executive head of the department, to direct the total operations and management of the department

by establishing procedures as set forth in this policy.

DRC 1361 (Rev. 08/16)

II. PURPOSE

The purpose of this policy is to direct staff and inmate food service workers on health precautions, hand-

washing and proper food storage requirements to prevent food borne illnesses.

III. APPLICABILITY

This policy applies to all persons employed by or under contract with the Ohio Department of

Rehabilitation and Correction (ODRC) and especially the food service manager who is responsible for

administrating food service operations.

IV. DEFINITIONS

None

V. POLICY

It is the policy of the Ohio Department of Rehabilitation and Correction (ODRC) to provide adequate

health protection for all inmates and staff in the institution by providing instructions about good hand

washing, the importance of maintaining foods properly at the recommended temperatures, and the safe

use of food service equipment.

SUBJECT: Safety & Health Protection for Staff/Inmate Food Service Workers PAGE 2 OF 4 .

DRC 1362

VI. PROCEDURES

A. Health Precautions

1. Staff and inmate food service workers shall wash their hands and exposed portions of their

arms before engaging in food preparation, working with exposed food, and working with

clean equipment. Staff and inmate workers shall also wash their hands in situations such

as the following:

a. After touching bare human body parts;

b. After using the toilet;

c. After coughing, sneezing, using a handkerchief or disposable tissue, eating, or drinking;

d. After handling soiled dishes, equipment. or utensils;

e. During food preparation, as often as necessary, to remove soil and contamination and

to prevent cross-contamination when changing tasks;

f. When switching between working with raw food and working with ready-to-eat food;

g. After four hours of continuous work in the same food prep station;

h. After engaging in any other activities that contaminate the hands.

2. Staff and inmate food service workers shall wash their hands in sinks designated for hand

washing.

3. Staff and inmate food service workers shall clean their hands and exposed portions of their

arms with soap by vigorously rubbing them together for at least twenty seconds and

thoroughly rinsing with clean warm water.

4. Staff and inmate food service workers shall pay particular attention to the areas underneath

the fingernails and between the fingers. Hands shall be dried with disposable single use

paper towels or air hand dryer.

5. Staff and inmate food service workers shall wear hands, hair, and body protection.

a. Single-use durable non-absorbent gloves must be worn after hand washing is completed

and before food is handled.

b. Staff and inmate food workers shall keep their fingernails trimmed and maintained.

c. Staff and inmate food workers shall wear clean outer clothing to prevent contamination

of food, equipment, and utensils.

d. Staff and inmate food workers shall wear hair restraints such as hats, hair nets, and

beard restraints that keep hair from exposed food, equipment, and utensils.

6. It shall be the responsibility of the food service staff to monitor the obvious health problems

and cleanliness of staff and inmates working in food service. This shall be documented on

the Food Service Daily Checklist (DRC1595), with any deficiencies and the corrective

action taken.

B. Storage Temperatures

1. Frozen food items shall be stored at a temperature of 00 Fahrenheit or below.

2. Refrigerated foods shall be stored at temperatures between 350 and 400 Fahrenheit.


DRC 1362

3. Dry foods shall be stored at temperatures between 450 and 800 Fahrenheit.

4. Temperatures shall be recorded daily on the Daily Food Production Record/Cooks

Worksheet (DRC1181) for internal storage, Dry Storage Temperatures (DRC1775) and

Warehouse Temperature Form (DRC1774) for external/warehouse facilities.

C. Training

1. The food service staff shall train staff and inmate food service workers on the importance of

proper handwashing techniques. This training shall address how food borne illness is prevented

by hand washing and the use of gloves when preparing ready-to-eat foods. Training shall be

completed upon assignment to food service and then on an as needed basis. Training shall be

documented for staff and inmates on the Elements of Personal Hygiene form (DRC1913 –

staff, DRC2079 – inmates). A copy of the forms detailing successful completion of the

handwashing technique training shall be filed in the food service area.

2. The food service manager shall ensure all staff, contractors, and inmates assigned to work in

the food service area are trained in the use of food service equipment and in the safety

procedures to be followed in the food service department.

3. Training in the use of food service equipment and in the safety procedures in the food service

department shall be documented for staff on the Equipment Training (DRC2175) and for

inmates on the Inmate Training form (DRC1953). A copy of the inmate training record shall

be filed in the food service area and a copy sent to unit management to be scanned into the

inmate’s record in OnBase. Employee training shall be documented as required by DRC Policy

39-TRN-09, Training Record Keeping. Contractor training shall be documented as required by

DRC Policy 39-TRN-12, Contractor Orientation.

4. Food safety education is provided to contract staff by the contractor through the ServSafe

Manager course.

5. The contractor shall show documentation of training for all food service staff with regards

to vomiting and diarrhea. This shall be documented on the Elements of Vomiting and/or

Diarrheal Events (DRC2085).

6. The contractor shall show documentation of training for all food service staff and inmate

workers in reporting a foodborne illness. Training shall be documented for staff and inmates

on the Food Employee Reporting Agreement (DRC2119 – staff, DRC2174-inmate).

7. The contractor shall show documentation of orientation and training for all food service inmate

workers as outlined in the ODRC Orientation and Training for the Inmate Food Service Worker

and job tasks listed on the Food Service Inmate Job Description (DRC3273).

D. Pre-Assignment Medical Examinations

Ohio Uniform Food Safety Code 3717-1-02-1 does not require a pre-assignment for medical

examination or periodic reexamination for food service employees, including inmates.


DRC 1362

Attachments:

Appendix A ODRC Orientation and Training for the Inmate Food Service Worker

Related Department Forms:

Daily Food Production Record/Cooks Worksheet DRC1181

Food Service Daily Checklist DRC1595

Warehouse Temperature Log DRC1774

Dry Storage Temperatures DRC1775

Elements of Personal Hygiene (Staff) DRC1913

Inmate Training Form DRC1953

Elements of Personal Hygiene (Inmate) DRC2079

Elements of Vomiting and/or Diarrhea Events DRC2085

Food Employee Reporting Agreement (Staff) DRC2119

Food Employee Reporting Agreement (Inmate) DRC2174

Equipment Training DRC2175

Food Service Inmate Job Description DRC3273

http://intra/policy/forms/DRC1595.pdf











DRC Orientation and Training for the Food Service Worker

OHIO DEPARTMENT OF REHABILITATION AND CORRECTION

DRC Orientation and Training for the Food Service Worker manual

Page 2 of 8

TABLE OF CONTENTS

CHAPTER PAGE 1 ORIENTATION -3- Chemical Usage Acknowledgement of Safety Practices Elements of Personal Hygiene Job Assignments

Equipment Training

2 HIRING PROCESS -6-

Appendix

a) DRC1953 (Inmate Training) b) DRC3273 (Food Service Inmate Job Description) c) DRC2079 (Personal Hygiene)



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CHAPTER ONE

Section 1

Chemical Usage

Go over the chemicals for this work area with the new inmate worker, having the worker initial each section as you explained it. Staff must also initial that the inmate has been trained and has had the opportunity to ask questions. Document this training on the Inmate Training (DRC1953).

Explain the importance of MSDS Sheets and demonstrate where to find each section of the MSDS sheet. Have the new worker initial, along with you, that he/she understands the sheet and where to find important information (for example, Name of chemical, first aid and personal protection equipment).

Section 2

Acknowledgement of Safety Practices

Review the Safety Practices and Personal Protection Equipment for this work area with the new worker. Have the new worker sign and date each section as it is covered during their first week on the job on the Inmate Training (DRC1953). The trainer will sign in the “Instructed by” column that he/she has explained each section to the worker and that the worker has been given the opportunity to ask questions. Any area that is not covered in the normal course of the week should be covered at the end of the first week.

Section 3

Elements of personal Hygiene

Explain the importance of good personal hygiene to the new food service worker. Demonstrate the proper hand washing procedure and have the worker demonstrate back to you, also.

Explain each remaining section and give the inmate an opportunity to ask questions. Have the worker sign and date the Elements of Personal Hygiene – Inmate (DRC2079) and then turn it in to the Correctional Food Director to sign it.



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Section 4

Job Assignments

Give each new worker a job description that lists their duties and responsibilities on the Food Service Inmate Job Description (DRC3273). Explain to each new worker that this is their job description but that they must do whatever is asked of them by staff members. If they do not think that they should have to do any particular duty, then the Grievance Process is the correct recourse. Staff trainer and inmate worker must both sign and date the Food Service Inmate Job Description (DRC3273).

Section 5

Equipment Training Sheets

Equipment training shall be included in the Food Service Inmate Job Description (DRC3273). These shall include; Serving utensils, Class A & B tools, Ovens, Mixers, Steam Kettles, Dish machines, etc. Each sheet shall include operating instructions and any safeguards that need to be followed when using a particular piece of equipment. Each sheet shall have sign off areas for worker trainee and staff to initial and date.



Page 5 of 8

CHAPTER TWO – Hiring Process

The food service department would advertise available positions within the food service department, through the Inmate News Network (INN) or Prison New Network (PNN) and print. The criteria would be based upon two categories skilled and unskilled.

Entry Level (unskilled)

• Pay Range 6C, $20

• Assigned to the Food Service area with or without High School diploma or equivalent

• Job titles would include minimal qualifications and assignments

• Worker shall receive o Orientation to the Food Service area within 7 days of placement o Job specific training o Eligibility for supplemental incentive(s) based upon evaluation reflecting scores in,

Attitude, Initiative, Quality, Attendance, Dependability, Safety, Housekeeping and the will to Increase Knowledge and Skills.

o Eligible training programs ▪ ServSafe ™ Food Handler, food safety training ▪ DRC Apprenticeship

• Inmate would be required to forward an application to Food Service Management

• If accepted into the position the inmate will be scheduled for an interview and receive job assignment and schedule.

• If not, a job refusal letter would be replied back. Experienced (skilled),

• Pay Range 6B – $22, 6A - $24 and 7 - $24

• Assigned to the Food Service area with a High School diploma or equivalent

• Additional Incentive increase of $5 annually, 3 years maximum

• Entry level descriptions included Evaluation Period

• 30 days from initial placement

• Annually

• Score:

o 51 – 70 points, promote pay by $5 (3 year max)

o 36 – 50 points, Retains an entry level position

o 7 – 35 points, Re-classed out of Food Service

• Reasons for dismissal o Excessive tardiness o Job refusal o Level of theft as determined by the Food Service Manager o Severity of work area related conduct reports with sanctions from the RIB process



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Documents

Safety and Health Protection for Staff/Inmate Food Service ... · The purpose of this policy is to direct staff and inmate food service workers on health precautions, hand-washing