Policy Text
Copyright Lexipol, LLC 2025/02/1 9, All Rights Reserved.
Published with permission by Santa Clara County Sheriff's
Office Food Services Workers' Health, Safety, and
Supervision - 1 Santa Clara County Sheriff's Office
Custody Manual
Food Services Workers' Health, Safety, and
Supervision
903.1 PURPOSE AND SCOPE
The purpose of this policy is to establish basic personal health, hygiene, sanitation, and safety
requirements to be followed by all Food Services workers and to ensure the proper supervision
of Food Services staff and incarcerated Food Services workers.
903.2 POLICY
The Santa Clara County Sheriff's Office will ensure that meals are nutritionally balanced, safe,
and prepared and served in accordance with applicable health and safety laws. All incarcerated
Food Services workers will be properly supervised by Custody Bureau staff to ensure safety and
security at all times (15 CCR 1243(h)).
903.3 FOOD SERVICES MANAGEMENT RESPONSIBILITIES
The Food Services management staff are responsible for developing and implementing
procedures to ensure that all meals are prepared, delivered, and served under direct supervision
by staff (15 CCR 1246).
Work assignments shall be developed to ensure that sufficient Food Services staff is available to
supervise incarcerated Food Services workers.
The food preparation area must remain clean and sanitary at all times. The Food Services
management staff shall post cleaning schedules, as appropriate, for the equipment and food
preparation area.
903.4 MEDICAL SCREENING
The Food Services management staff shall work cooperatively with the Responsible Physician and
the Division Commander to develop procedures to minimize the potential for spreading contagious
disease and food-borne illness. In an effort to prevent the spread of illness, the following shall be
strictly observed (15 CCR 1230):
(a) All incarcerated Food Services workers shall have a pre-employment/pre -assignment
medical examination, in accordance with local requirements, to ensure freedom from
diarrhea, skin infections, and other illnesses transmissible by food or utensils.
(b) Food Services workers shall have education and ongoing monitoring in accordance
with the standards set forth in the applicable government health and safety codes.
(c) Food Services management staff shall inspect and monitor all persons working in any
Food Services area on a daily basis for health and cleanliness, and shall remove
anyone exhibiting any signs of food -transmissible disease from any Food Services
area. Policy
903
Docusign Envelope ID: 0C97C540-5502-43F8-B4CD-D8696B93FADB
Santa Clara County Sheriff's Office
Custody Manual
Food Services Workers' Health, Safety, and Supervision
Copyright Lexipol, LLC 2025/02/1 9, All Rights Reserved.
Published with permission by Santa Clara County Sheriff's
Office Food Services Workers' Health, Safety, and
Supervision - 2
(d) Any person working in any Food Services area who is diagnosed by a qualified health
care professional with a contagious illness should be excluded from the Food Services
areas until medically cleared to return to work.
(e) All food handlers shall wash their hands when reporting for duty and after using toilet
facilities. Aprons shall be removed and secured in a clean storage area before entering
the toilet facility.
(f) Food Services workers shall wear disposable plastic gloves and a protective hair
covering, such as a hat, hairnet, or beard snoods , when handling or serving food.
Gloves shall be changed after each task is completed.
(g) Any outside vendor must submit evidence of compliance with state and local
regulations regarding food safety practices.
(h) Smoking and tobacco use at any time is prohibited in any Food Services area.
(i) Documentation of compliance with all of the above and with any other risk-minimizing
efforts implemented to reduce food transmissible disease shall be maintained in
accordance with established records retention schedules.
(j) All Food Services workers shall report to Food Services management staff any
information about their health and activities in accordance with health and safety codes
as they relate to diseases that are transmittable through food, (e.g., open sores, runny
nose, sore throat, cough, vomiting, diarrhea, fever, recent exposure to contagious
diseases such as Hepatitis A or tuberculosis).
Any Food Services worker is prohibited from handling food or working in any Food Services area if
they report symptoms such as vomiting, diarrhea, jaundice, sore throat with fever, or has a lesion
containing pus, such as a boil or infected wound that is open or draining. Food service workers
shall only return to work in Food Service areas when cleared by a qualified health care professional.
In housing units where incarcerated workers reheat and/or serve food, Custody Bureau staff shall
remove any incarcerated worker who is known to be or appears to be sick from food-related
duties until medically cleared by Adult Cust