904-food-preparation-areas

Copyright Lexipol, LLC 2025/01/2 8, All Rights Reserved. Published with permission by Santa Clara County Sheriff's Office Food Preparation Areas - 1 Santa Clara County Sheriff's Office Custody Manual Food Preparation Areas 904.1 PURPOSE AND SCOPE This policy is intended to ensure the proper design and maintenance of the food preparation area. 904.2 POLICY It is the policy of the Santa Clara County Sheriff's Office to comply with all federal, state and local laws and regulations concerning the institutional preparation of food. 904.3 COMPLIANCE WITH CODES The Division Commander or authorized designee is responsible for ensuring that food preparation and service areas are in compliance with all applicable laws and regulations and that food preparation areas are sanitary, well lit, ventilated and have adequate temperature -controlled storage for food supplies (15 CCR 1245(a)). Any physical changes in the food preparation area, such as changing equipment or making major menu changes (from cold production to hot food), must be approved by the local public health entity to ensure adequate food protection. Living or sleeping quarters are prohibited in the food preparation and Food Services areas (Health and Safety Code § 114286). The food preparation area must avoid cross contamination and remain free from vermin infestation (Health and Safety Code § 114259). 904.4 CONSTRUCTION REQUIREMENTS All remodeling and new construction of food preparation areas shall comply with federal, state, and local building codes, comply with food and agricultural laws and standards, and include any required approvals from any local regulatory authority (Health and Safety Code § 113700 et seq.). The food preparation area shall be sized to include space and equipment for adequate food preparation for the facility's population size, type of food preparation, and methods of meal services. Floors, floor coverings, walls, wall coverings, and ceilings should be designed, constructed, and installed so they are smooth, non -absorbent, and attached so that they are easily cleanable (Health and Safety Code § 114268; Health and Safety Code § 114271). Except in the area used only for dry storage, porous concrete blocks or bricks used for interior walls shall be finished and sealed for a smooth, non -absorbent, easily cleanable surface. Food storage areas shall be appropriately clean, sized, typed, and temperature -controlled for the food being stored (Health and Safety Code § 114047). Lighting throughout the kitchen and storage areas shall be sufficient for staff and incarcerated persons to perform necessary tasks (Health and Safety Code § 114252). Policy 904 Docusign Envelope ID: 72B986F8-94DB-4F39-8921-D34CB80B0BE1 Santa Clara County Sheriff's Office Custody Manual Food Preparation Areas Copyright Lexipol, LLC 2025/01/2 8, All Rights Reserved. Published with permission by Santa Clara County Sheriff's Office Food Preparation Areas - 2 Mechanical ventilation of sufficient capacity to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes shall be provided if necessary (Health and Safety Code § 114149(a)). All equipment used in the food preparation area shall be commercial grade and certified by the American National Standards Institute (ANSI) or approved by a registered environmental health professional/sanitarian (Health and Safety Code § 114130). Dishwashing machines will operate in accordance with the manufacturer recommendations and hot water temperatures will comply with federal, state, and local health requirements (Health and Safety Code § 114101). Equipment must be smooth, easy to clean, and easy to disassemble for frequent cleaning. Equipment should be corrosion resistant and free of pits, crevices, or sharp corners. Dry food storage must have sufficient space to store a minimum of 15 days of supplies and be stored in compliance with the provisions of Health and Safety Code § 114047. 904.5 TOILETS AND WASHBASINS Adequate toilet and washbasin facilities shall be located in the vicinity of the food preparation area for convenient sanitation and proper hygiene. Toilet facilities shall be completely enclosed and shall have tight-fitting, self-closing, solid doors, which shall be closed except during cleaning and maintenance. Signs shall be conspicuously posted throughout the food preparation area and in each restroom informing all Food Services staff and incarcerated Food Services workers to wash their hands after using the restroom. Signs shall be printed in English and in other languages as may be dictated by the demographic of the incarcerated person population. To reduce the potential for contaminants being brought into the food preparation area, toilet facilities in the vicinity of the food preparation area should be limited to use by the Food Services staff and incarcerated Food Services workers only. Anyone working in the Food Services area must store their aprons in a designated clean area before entering the toilet facilities. The Food Services management staff shall be responsible for procedures to ensure: (a) All fixtures in the toilet facilities are clean