Policy Text
Copyright Lexipol, LLC 2025/03/2 5, All Rights Reserved.
Published with permission by Santa Clara County Office of the
Sheriff Inspection of Food Products - 1 Santa Clara County Office of the Sheriff
Custody Manual
Inspection of Food Products
906.1 PURPOSE AND SCOPE
The purpose of this policy is to establish methods by which the Food and Drug Administration
(FDA) and/or the United States Department of Agriculture (USDA) inspections and/or approvals
are conducted on any food products grown or produced within the jail system.
906.2 POLICY
The Santa Clara County Office of the Sheriff will ensure the safety and quality of all food products
grown or produced in the jails through routine inspections and approvals, as required by law.
906.3 FOOD INSPECTION PROCEDURES
The Food Services management staff, in conjunction with the Procurement Department, is
responsible for developing procedures for ensuring that all food used in the Food Services
operation has been inspected and/or approved to standards established by statu te, and that the
delivery of all foodstuffs to the jail kitchens and to incarcerated persons occurs promptly to reduce
the risk of any food -borne illness or contamination.
The Food Services management staff shall establish inspection procedures in accordance with
established standards and statutes. Such procedures shall include, but are not limited to:
(a) The FDA or USDA inspection and/or approval of all food products grown or produced
by the facilities prior to distribution.
(b) A system of periodic audits and inspections of the facilities and of all raw material
suppliers, either by Custody Bureau staff, procurement staff, or by a third-party vendor.
(c) A system of thorough documentation of all inspection and approval processes,
training activities, raw material handling procedures, cleaning and sanitation activities,
cleanliness testing, correction efforts, record -keeping practices and the proper use of
sign-off logs shall be developed and implemented.
(d) Processes of evaluating the effectiveness of training and validating cleanliness
through testing (e.g., swabs, bioluminescence and visual, taste and odor evaluations),
shall be created and implemented. Records of all such activities shall be documented.
(e) Documentation of any recommendations for continuous quality improvement and their
implementation, with the intent of eliminating deficiencies. Documentation should
include a post -deployment verification of the correction.
(f) The Food Services management staff is responsible for ensuring adherence to the
following practices, including, but not limited to:
1. The scope of food products being grown or processed internally is well-defined.
2. All critical processes are validated to ensure consistency and compliance with
specifications.
3. Any changes to the process are evaluated for effectiveness. Policy
906
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Copyright Lexipol, LLC 2025/03/2 5, All Rights Reserved.
Published with permission by Santa Clara County Office of the
Sheriff Inspection of Food Products - 2 Santa Clara County Office of the Sheriff
Custody Manual
Inspection of Food Products
4. There are clearly, written instructions and procedures for the Food Services staff
and incarcerated person workers to follow.
5. The Food Services staff and incarcerated person workers are trained to perform
all established tasks and document all necessary procedures.
6. Physical barriers for separating raw and cooked food-processing areas are
established and maintained.
7. The traffic flow of Food Services staff and incarcerated person workers is
designed to minimize the risk of any cross -contamination.
8. All drains are used and cleaned properly, within industry standards.
9. Proper equipment and/or tools are provided and designated for specific use.
10. All persons working in Food Services areas are wearing proper clothing and
personal protective equipment.
11. All persons working in Food Services areas shall wash their hands properly and
frequently.
12. Only authorized personnel are allowed in the food processing areas.
13. Only potable water is used for growing or washing produce.
14. The distribution of all prepared food is done in a manner that reduces the risk
of food -borne illness or contamination.
906.4 POLICY REVIEW
This policy shall be reviewed at least once every two years.
906.5 POLICY TRACKING
Date of Origin 01/24/2024
Review Date 03/25/2027
Revision Date
Date Approved 03/25/2025
Effective Date 03/25/2025
Supersedes New Policy
References DOC Policy Manual 8.01 Rev. 11/26/2008
Regulatory Authority 15 CCR 1029
Signature of Issuing Authority
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