908-food-storage

Copyright Lexipol, LLC 2025/05/ 13, All Rights Reserved. Published with permission by Santa Clara County Office of the Sheriff Food Storage - 1 Santa Clara County Office of the Sheriff Custody Manual Food Storage 908.1 PURPOSE AND SCOPE The purpose of this policy is to establish food storage methods that are designed to meet manufacturer's recommendations, Health and Safety Codes, state laws and local ordinances, and to safely preserve food, extend storage life and reduce food waste. 908.2 POLICY Food and food supplies will be stored in sanitary and temperature -controlled areas in compliance with state and local health laws and standards (15 CCR 1243(c); 15 CCR 1245(a)). 908.3 PROCEDURES The Food Services management staff shall be responsible for establishing procedures to ensure the safe preservation and storage of food in the most cost -effective manner, beginning with the receipt of the raw materials through the delivery of prepared meals. When receiving food deliveries, Food Services staff shall inspect the order for quality and freshness and shall ensure that the order is correct by checking the order received against the order form. All delivery vehicles shall be inspected by Food Services staff to make certain that the vehicles are clean, free from vermin infestations and are maintained at the appropriate temperature for the type of food being carried. If food quality and freshness do not meet commonly accepted standards , or if it is determined that proper storage temperatures have not been maintained, the Food Services staff checking the order will refuse the item and credit the invoice. Any food destined for return to the vendor should be stored separately from any food destined for consumption. The Food Services management staff will contact the vendor and arrange for replacement of the unacceptable food items. Storage temperatures in all food storage areas should be checked and logged on a daily basis. Records of the temperature readings should be maintained in accordance with established records retention schedules. An evaluation system should be established for food stored in any area with temperature readings outside the normal range, and should include contingency plans for menu changes, food storage relocation or food destruction, as indicated. All actions taken to ensure the safety of the food served should be documented and retained in accordance with established records retention schedules. 908.4 DRY FOOD STORAGE Canned items and dry food that does not need refrigeration should be stored in a clean, dry, secure storage area where temperatures are maintained between 50 - 70 degrees Fahrenheit. Temperatures shall be checked daily. Any temperatures outside this zone shall be immediately reported to Food Services management staff. Policy 908 Docusign Envelope ID: 388ADB46-D27E-4A74-AF9B-42F95AE1735E Santa Clara County Office of the Sheriff Custody Manual Food Storage Copyright Lexipol, LLC 2025/05/ 13, All Rights Reserved. Published with permission by Santa Clara County Office of the Sheriff Food Storage - 2 All dry items shall be stored at least 6 inches off the floor and at least 6 inches away from any wall. Only full unopened cans and containers shall be stored in the storerooms. Open containers and packages shall be appropriately stored in the working or holding areas. All storage areas will be kept locked when they are not in actual use. New food shipments shall be placed behind existing like items and rotated using a first -in first -out rotation method. Personal clothing and personal items shall not be stored in food storage areas. 908.4.1 MAINTENANCE OF DRY FOOD STORAGE AREAS Incarcerated person workers or Food Services staff should clean the storage areas at least once each day by sweeping and mopping all floors and wiping down shelves and walls. Any damaged items should be inspected for spoilage and repackaged or discarded as appropriate. Food Services staff should inspect the storage areas to ensure they are clean and orderly. Food Services staff will document the inspection and record the daily temperature on the storage area checklist (15 CCR 1243(m)). 908.5 REFRIGERATED AND FROZEN STORAGE Unless health codes dictate otherwise, refrigerators must be kept between 32 - 40 degrees Fahrenheit. Other than the defrosting cycle, all freezers must maintain a temperature of 0 degrees or lower. All freezer and refrigerator storage areas should have at least two thermometers to monitor temperatures. One thermometer should have a display visible to the outside. The second thermometer shall be placed in the warmest place inside the storage area. Dai ly temperature readings shall be recorded on the storage area checklist. Any variance outside of acceptable temperature range shall be immediately addressed. All food must be covered and dated when stored. Cooked items shall not be stored beneath raw meats. Cleaned vegetables shall be stored separately from unwashed vegetables. Storage practices shall use a first -in first -out rotation method. 908.5.1 MAINTENANCE OF