BOP Program Statement 4700.08 § 16

Self-service operations such as buffets or salad bars for ready-to-eat foods are provided with

sneeze guards, utensils, or dispensing methods that protect food from contamination and are

monitored by staff trained in safe operating procedures. Self-serve salad/hot bars may not be

used unless food is protected from contamination by being kept in dispensers designed to provide

protection, protected displays provided with the proper utensils to prevent the handle from

coming into contact with the product, original containers designed for dispensing, or individual

packages or portions.

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CHAPTER 9 – FOOD SAFETY – DESTRUCTION OF ORGANISMS OF PUBLIC

HEALTH CONCERN

1. RAW ANIMAL FOODS

Raw animal foods such as eggs, fish, meat, poultry, and foods containing these must be cooked

to heat all parts of the food to a temperature and for a time that complies with one of the

following methods based on the food being cooked. The most current version of the FDA Food

Code will supersede the below cooking requirements when applicable and will be updated for

consistency in the Bureau curriculum.

 145°F or above for 15 seconds

 Shell eggs that will be served immediately.

 Seafood – including fish, shellfish, and crustaceans.

 Steaks/chops of pork, beef, veal, and lamb.

 155°F for 17 seconds

 Ground meat – including beef, pork, and other meats.

 Injected meat – including brined ham and flavor-injected roasts.

 Mechanically tenderized meat.

 Ratites (mostly flightless birds with flat breastbones) – including ostrich and emu.

 Ground seafood – including chopped or minced seafood.

 Shelled eggs that will be held for service.

Minimum Temperature and Time Injected Meats and Ratites

Minimum Temperature Minimum Time

145°F 3 minutes

150°F 1 minute

158°F <1 second (instantaneous)

 165°F for <1 second (instantaneous)

 Poultry – including whole or ground chicken, turkey, or duck.

 Stuffing made with fish, meat, or poultry.

 Stuffed meat, seafood, poultry, or pasta.

 Dishes that include previously cooked TCS ingredients (raw ingredients should be

cooked to their required minimum internal temperatures).

 145°F for 4 minutes

 Roasts of pork, beef, veal, and lamb.

 Roasts may be cooked to the below alternate cooking times and temperatures depending

on the type of roast and oven used.

 In an oven preheated to the temperature specified for the roast weight in the following

chart and held at that temperature.

Oven Temperature Based on Roast Weight

Oven Type Less than 10 lbs More than 10 lbs

Still Dry 350oF or more 250oF or more

Convection 325oF or more 250oF or more

High Humidity* 250oF or less 250oF or less

* Relative humidity greater than 90% for at least 1 hour as measured in the cooking

chamber or exit of the oven, or in a moisture impermeable bag that provides 100%

humidity

 As specified in the following chart, to heat all parts of the food to a temperature and for

the holding time that corresponds to that temperature:

Temperature Time in Minutes Temperature Time in Seconds

130°F 112 147°F 134

131°F 89 149°F 85

133°F 56 151°F 54

135°F 36 153°F 34

136°F 28 155°F 22

138°F 18 157°F 14

140°F 12 158°F 0

142°F 8

144°F 5

145°F 4

 Whole-muscle, intact steaks can be cooked on a grill but must meet the same standard in

time and temperature as beef roasts.

 135°F (no minimum time)

 Food from plants, including fruits, vegetables, grains (e.g., rice, pasta), and legumes (e.g.,

beans, refried beans) that will be hot held for service.

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CHAPTER 10 – FOOD SAFETY – LIMITATION OF GROWTH OF ORGANISMS OF

PUBLIC HEALTH CONCERN

1. TEMPERATURE CONTROL

Frozen food will be kept at or below 0°F in storage. Time/temperature control for safety food will

be thawed:

 Under refrigeration that maintains the food temperature at 41°F or less.

 As part of the cooking process, if the frozen food is cooked according to this program

statement.

 When not possible by either method above, completely submerged under running water

either:

 At a water temperature of 70°F or below, with sufficient water velocity to agitate and

float off loose particles in an overflow, for a period that does not allow thawed portions of

ready-to-eat food to rise above 41°F.

 For a period that does not allow thawed portions of a raw food requiring cooking to be

above 41°F for more than four hours, including the time the food is exposed to the

running water and the time needed for preparation and cooking, or the time it takes to

lower the food to 41°F if it is not being immediately cooked.

2. TIME AS A PUBLIC HEALTH CONTROL

If time without temperature control is used as the public health control for a working supply of

time/temperature control for safety food before cooking, or for ready-to-eat time/temperature

control for safety food that is displayed or held for service:

 The food will have an initial temperature of 41°F or less when removed from cold holding

temperature control, or 135°F or greater when removed from hot holding temperature

control.

 The food will be marked or otherwise identified (e.g., verbally by staff) to indicate the time

that is four hours past the point in time when it is removed from temperature control.

 The food will be cooked and served. It will be served at any temperature if ready-to-eat, or if

not served, it must be discarded within four hours from the point in time when the food is

removed from temperature control.

 Food in unmarked containers or packages or marked to exceed the four-hour time limit will

be discarded.

 Written procedures are provided to personnel responsible for ensuring proper disposition of

food when time is used as a public health control outside of Food Service (SHU, etc.).

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3. COOLING

Cooked time/temperature control for safety foods will be cooled within two hours from 135°F to

70°F and within a total of six hours from 135°F to 41°F or less.

Time/temperature control for safety food will be cooled within four hours to 41°F or less if

prepared from ingredients at room temperature, such as reconstituted foods and canned tuna.

Ingredients should be pre-chilled in original containers to ensure these requirements are met.

4. COOLING METHODS

Cooling is done per the time and temperature criteria in this program statement by one or more

of the following methods based on the type of food:

 Using rapid cooling equipment.

 Placing the food in shallow pans.

 Separating the food into smaller or thinner portions.

 Stirring the food in a container placed in an ice water bath.

 Using containers that facilitate heat transfer.

 Adding ice as an ingredient.

 Other effective methods.

When placed in cooling or cold holding equipment, food containers in which food is being

cooled are:

 Arranged in the equipment to provide maximum heat transfer through the container walls.

 Loosely covered or uncovered if protected from overhead contamination during the cooling

period to facilitate heat transfer from the surface of the food.

Leftovers which have not been cooled by the time, temperature, and methods listed in this

chapter will be disposed of and not served. At no time will leftover TCS foods be used for next

day service.

5. TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, HOT AND COLD

HOLDING

Except during preparation, cooking, or cooling, or when time is used as the public health control,

time/temperature control for safety food will be kept at 135°F or above, or at 41°F or less.

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6. READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, DATE

MARKING

Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food

establishment for more than 24 hours will be clearly marked to indicate the date or day by which

the food will be consumed on the premises or discarded when held at a temperature of 41°F or

less for a maximum of five days. The day of preparation will be counted as Day One.

Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a

USDA-inspected food processing plant will be clearly marked at the time the original container

is opened in a food establishment and if the food is held for more than 24 hours, to indicate the

date or day by which the food will be consumed on the premises or discarded when held at a

temperature of 41°F or less for a maximum of five days. The day the original container is opened

in the food establishment will be counted as Day One and the day or date marked by the food

establishment may not exceed a manufacturer’s use-by date if the manufacturer determined the

use-by date based on food safety.

A refrigerated, ready-to-eat, time/temperature control for safety food that is frequently

rewrapped, such as lunch meat or roast, or an item for which date marking is impractical, such as

soft-serve mix or milk in a dispensing machine, may be marked as noted above, or by an

alternative method.

A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a

refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined

with additional ingredients or portions of food retains the date marking of the earliest-prepared or

first-prepared ingredient.

7. FOOD PRESERV ATION LIMITATIONS

No Food Service Department will:

 Freeze food prepared in the department for later use.

 Smoke food for preservation rather than for flavor enhancement.

 Use food additives or components such as vinegar for preservation rather than for flavor

enhancement, or to render a food not time/temperature control for safety.

 Cure food.

8. SPECIAL FOOD SAFETY REQUIREMENTS

Foods made with uncooked eggs, such as Caesar salad, hollandaise sauce, mayonnaise, or

eggnog, will not be prepared.

The FSA at Care Level III and IV facilities ensures raw seed sprouts are not served.

CHAPTER 11 – FOOD SAFETY – EQUIPMENT

1. FOOD EQUIPMENT, CERTIFICATION

Food Service equipment must meet the ANSI standard for sanitation and safety and be certified

or listed by a nationally recognized testing agency (e.g., National Science Foundation (NSF),

Underwriters Laboratories (UL), etc.). Only a nationally recognized testing agency may be

considered an independent outside source to certify equipment. Repairs are authorized when the

integrity of the equipment is maintained as described in the FDA Food Code and recertification

of equipment is not required.

2. USE LIMITATIONS

The following items will not be used in Food Service:

 Sponges.

 Copper, brass, or pewter in contact with food.

 Equipment, utensils, or cutting implements not specifically manufactured by the Food

Service industry under accredited safety standards.

 Wood and wicker, except:

 Hard maple or an equivalent hard, close-grained wood may be used for cutting boards,

cutting blocks, bakers tables, and utensils such as rolling pins and doughnut dowels.

 Whole, uncut, raw fruits and vegetables or nuts in the shell may be kept in the wood

shipping containers they were received in until used.

 Wood pallets may be used to store canned goods and other non-absorbent containers.

3. BACK-FLOW PREVENTION

A direct connection may not exist between the sewage system and a drain originating from

equipment in which food, portable equipment, or utensils are placed.

4. WALK-IN REFRIGERATOR AND FREEZER REQUIREMENTS

Walk-in refrigerator and freezer units will be provided with a plastic strip curtain, air curtain, or

other means to reduce cold air loss as a person passes though the doorway. They are not held or

propped open at any time. Walk-in refrigerators and freezers must have a device that allows the

door to be opened from the inside even if locked from the outside. Mobile refrigerator/freezer

trailers which are not permanently fixed or attached to a building are exempt from having a

device that allows the door to be opened from the inside.

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5. LUBRICANTS

Lubricants will be certified food grade when used on food contact surfaces, on the bearings and

gears located on or within food contact surfaces, or in locations where leaks, drips, or other

means will contaminate food contact surfaces.

6. WAREWASHING AND SANITIZING

a. Sanitizing Exposure Time. Chemical manual or mechanical operations, including

application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure

spraying, are done using a solution as specified in this program statement by providing an

exposure time specified by the manufacturer.

b. Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the

concentration in mg/L of sanitizing solutions is provided.

c. Warewashing Machines, Internal Baffles. Warewashing machine wash and rinse tanks are

equipped with baffles, curtains, or other means to minimize cross-contamination.

d. Warewashing Machines, Temperature Measuring Devices. A warewashing machine is

equipped with a temperature measuring device that shows water temperature in each wash and

rinse tank and as the water enters the hot water sanitizing final rinse manifold or the chemical

sanitizing solution tank.

e. Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers. A

warewashing machine is designed and equipped to:

 Automatically dispense detergents and sanitizers.

 Verify by visual means or a visual or audible alarm, that detergents and sanitizers are

delivered to the washing and sanitizing cycles.

f. Manual Warewashing, Sink Compartment Requirements. Except as specified below, a

sink with at least three compartments is provided for manually washing, rinsing, and sanitizing

equipment and utensils.

Sink compartments are large enough to immerse the largest equipment and utensils. If equipment

or utensils are too large, a warewashing machine or alternative equipment is used. Alternative

manual warewashing equipment may be used when there are special cleaning needs or

constraints, and use is approved by the FSA.

g. Warewashing Sinks, Use Limitation. If a warewashing sink is used to wash produce or

thaw food, it is cleaned and sanitized before and after each use.

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h. Warewashing Equipment, Cleaning Agents. When used for warewashing, the wash

compartment of a sink, mechanical warewasher, or wash receptacle of alternative manual

warewashing equipment contains a wash solution of one of the following: soap, detergent, acid

cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent per the cleaning

agent manufacturer’s label instructions.

i. Manual Warewashing Equipment, Wash Solution Temperature. The temperature of the

wash solution is kept at or above that specified on the cleaning agent manufacturer’s label

instructions. If none are provided, the FDA Food Code recommends 110°F.

j. Mechanical Warewashing Equipment, Wash Solution Temperature. The temperature of

the wash solution in spray-type warewashers that use hot water to sanitize may not be less than:

 For a stationary-rack, single-temperature machine, 165°F.

 For a stationary-rack, dual-temperature machine, 150°F.

 For a single-tank, conveyor, dual-temperature machine, 160°F.

 For a multi-tank, conveyor, multi-temperature machine, 150°F.

The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize

may not be less than 120°F.

k. Manual Warewashing Equipment, Hot Water Sanitization Temperatures. If immersion

in hot water is used for sanitizing in a manual operation, the temperature is kept at 171°F or

above and the equipment or utensil is immersed for 30 seconds.

l. Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures. Except as

specified below, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse

as it enters the manifold may not be more than 194°F or less than:

 165°F for a stationary-rack, single-temperature machine.

 For all other machines, 180°F.

The maximum temperature above does not apply to high pressure and temperature systems with

wand-type or hand-held spraying devices used for in-place cleaning and sanitizing.

m. Mechanical Warewashing Equipment, Sanitization Pressure. The flow pressure of the

fresh hot water sanitizing rinse in a warewashing machine may not be less than 15 pounds or

more than 25 pounds per square inch, as measured in the water line immediately downstream or

upstream from the fresh hot water sanitizing rinse control valve.

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n. Manual and Mechanical Warewashing Equipment, Chemical Sanitization Temperature,

pH, Concentration, and Hardness. An iodine solution has a minimum temperature of 75°F, a

pH of 5.0 or less (or no higher than the level for which the manufacturer specifies the solution is

effective), and a concentration between 12.5 mg/L and 25 mg/L.

A quaternary ammonium compound solution has a minimum temperature of 75°F, a

concentration as required by the manufacturer’s directions on the label, and is used only in water

with a hardness no greater than specified by the label.

Concentration of the sanitizing solution is determined using a test kit or other device.

7. CLEANING OF EQUIPMENT AND UTENSILS

a. Equipment, Food-Contact Surfaces, Non-Food-Contact Surfaces, and Utensils.

Equipment food-contact surfaces and utensils not in use will be clean to sight and touch. Food-contact surfaces of cooking equipment and pans are kept free of grease deposits and soil

accumulations. Non-food-contact surfaces are kept free of dust, dirt, food residue, and other

debris.

b. Equipment Food-Contact Surfaces and Utensils. Equipment food-contact surfaces and

utensils will be cleaned:

 Before each use with a different raw animal food such as beef, fish, lamb, pork, or

poultry.

 Each time there is a change from working with raw foods to working with ready-to-eat

foods.

 Between uses with raw fruits and vegetables and with time/temperature control for safety

food.

 Before using or storing a food temperature measuring device.

 At any time during operation when contamination may have occurred.

If used continuously with time/temperature control for safety food, food-contact surfaces and

utensils are cleaned throughout the day at least every four hours, except:

 In storage, containers of time/temperature control for safety food and their contents are

maintained at safe temperatures specified in this program statement and containers are

cleaned when they are empty.

 Utensils and equipment are used to prepare time/temperature control for safety food in a

refrigerated room and the four-hour time limit is exceeded.

 Utensils and equipment are cleaned at the frequency in the following chart that

corresponds to the temperature and the cleaning frequency based on the ambient

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temperature of the refrigerated room, and the temperature is checked regularly and

documented:

Temperature Cleaning Frequency

41°F or less 24 Hours

>41°F - 45°F 20 Hours

>45°F - 50°F 16 Hours

>50°F - 55°F 10 Hours

 Containers in serving situations, such as salad bars and cafeteria lines holding ready-to-eat time/temperature control for safety food maintained at safe storage temperatures, are

intermittently combined with additional supplies of the same food that are at the required

temperature, and the containers are cleaned after the completion of each meal.

 Temperature-measuring devices are maintained in contact with food, such as a container

of deli food or in a roast, held at safe storage temperatures.

 Equipment is used for storage of food such as a reach-in refrigerator and is cleaned as

necessary to prevent soil accumulation.

Surfaces of utensils and equipment contacting food that is not time/temperature control for safety

are cleaned any time when contamination may have occurred, and:

 At least every 24 hours for iced tea dispensers.

 After each meal for self-service utensils such as tongs, scoops, or ladles.

 In equipment such as beverage/condiment dispensing nozzles and enclosed components

of equipment such as cooking oil storage tanks and distribution lines, beverage and syrup

dispensing lines or tubes, and water vending equipment, at a frequency specified by the

manufacturer.

 Ice machine storage bins that continually store ice are emptied, cleaned, and sanitized per

the manufacturer’s recommendation. This should be accomplished at least quarterly when

there is no manufacturer’s recommendation.

Non-food contact surfaces of equipment are cleaned as necessary to prevent soil accumulation.

c. Wet Cleaning. Equipment food contact surfaces will be effectively washed to remove or

completely loosen soils by using the manual or mechanical means necessary such as the

application of detergents containing wetting agents and emulsifiers; abrasive cleaners; hot water;

brushes; scouring pads; high-pressure sprays; or ultrasonic devices.

d. Washing, Procedures for Alternative Manual Warewashing Equipment. If washing in

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sink compartments or a warewashing machine is impractical, such as when the equipment is

fixed or the utensils are too large, washing is done using alternative equipment such as:

 Brushes, steel scrubbers, or other implements.

 High-pressure detergent sprayers, low- or line-pressure spray detergent foamers, or

detergent-supplied hoses (only if the equipment does not have electrical or gas

components).

 Other task-specific cleaning equipment that does not harm gas or electric components.

And in accordance with the following procedures:

 Equipment is disassembled as necessary to allow detergent access to all parts.

 Components and utensils are scraped or rough-cleaned to remove food particles.

 Equipment and utensils are washed as specified in this Chapter, Section 7c, Wet Cleaning

procedures.

e. Rinsing Procedures. Washed utensils and equipment are rinsed before sanitizing so

abrasives are removed and cleaning chemicals are removed or diluted by:

 Using a freshwater spray with a control nozzle which only sprays rinse water when

physically activated, is only used when equipment or utensils have no electrical or gas

components, in three-compartment sink operations with the rinse sink left empty.

 Other effective means when rinsing equipment or utensils with utility connections,

ensuring the process does not harm electrical or gas components.

 Handheld sprayers used for rinsing will not be installed with a metal ring that is designed

to keep the dispensing action constantly opened.

8. PROTECTION OF CLEAN ITEMS

a. Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, staff will

ensure equipment and utensils are:

 Adequately drained before contact with food.

 Air-dried before storage, which may restrict air drying – racks designed for specific pans,

trays and utensils will be used when possible.

 Not cloth dried.

b. Equipment and Utensils, Storage. Clean, air-dried equipment and utensils are stored

covered or inverted. Single-service and single-use articles are stored in a clean, dry location and

kept in the original package or stored using other means which protect from contamination until

used.

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c. Kitchenware and Tableware. Single-use, single-service, and properly sanitized utensils are

handled, displayed, and dispensed preventing food contamination and contamination of contact

surfaces.

Knives, forks, and spoons that are not pre-wrapped are presented so that only the handles are

touched by staff and inmates employed in Food Service if self-service is provided.

Knives, forks, and spoons that are pre-wrapped, such as in a napkin, and not individually sealed

in plastic, are stored in a way that prevents contamination.

9. UTENSILS, CONSUMER SELF-SERVICE

A food-dispensing utensil is available for each container dispensed at a self-service unit such as a

buffet or salad bar.

10. CAN OPENERS

Cutting or piercing parts of can openers are kept sharp to minimize creation of metal fragments

that can contaminate food when the container is opened. Mounting to tables must be done

according to manufacturer’s recommendation.

11. CUTTING SURFACES

Surfaces such as cutting blocks and boards which are subject to scratching and scoring are

resurfaced if they can no longer be effectively cleaned and sanitized or discarded if not capable

of being resurfaced.

12. BULK MILK DISPENSERS

The bulk milk container dispensing tube is cut on the diagonal, leaving no more than one inch

protruding from the chilled dispensing head. The plastic protective covering over the dispensing

tube will be removed prior to service.

13. TEMPERATURE MEASURING DEVICES

a. Food Temperature Measuring Devices. Food temperature measuring devices are readily

accessible to attain and maintain specified temperatures. A device with a small-diameter probe

designed to measure the temperature of thin masses is used to accurately measure temperature in

foods such as meat patties and fish filets.

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b. Temperature Measuring Devices, Manual Warewashing. In manual warewashing

operations, a temperature measuring device is readily accessible for frequently measuring

washing and sanitizing temperatures.

c. Temperature Measuring Devices, Food Storage. In a mechanically refrigerated or hot food

storage unit, the sensor of a temperature measuring device is located to measure the air

temperature or a simulated product temperature in the warmest part of a mechanically

refrigerated unit and the coolest part of a hot food storage unit.

Except as specified below, cold or hot holding equipment used for time/temperature control for

safety food is equipped with at least one integral or permanent temperature measuring device

located to allow easy viewing.

This section does not apply to equipment for which a temperature measuring device is not

practical for measuring ambient air because of the design, type, and use of the equipment, such

as heat lamps, cold plates, steam tables, insulated food transport containers, and salad bars.

 Thermometers designed to be accurate to a specific +/- °F will be taken into

consideration when monitoring temperatures. Cook Supervisors monitoring food

preparation and storage areas will always have access to internal probe thermometers to

ensure food safety compliance.

Thermometers will be purchased by the FSA or designee via the Food Service Cost Center.

14. EQUIPMENT MAINTENANCE AND SECURITY

Only Facilities Department staff or qualified non-Bureau personnel perform or supervise

maintenance and repairs to Food Service equipment.

Access to Food Service equipment is controlled as follows:

 Padlocks will be present on all dish machines and revolving oven main access power panels

where padlock compatible locking mechanisms are already present as part of the certified

equipment purchased from the manufacturer.

 All equipment will be maintained according to manufacturer’s specifications. Generally,

manufacturer’s screws will not be replaced with tamper resistant screws as this may void the

outside independent source certification. However, security screws may be used as a security

enhancement when authorized by the Warden. All staff and inmates receive documented

training that access to energized circuits is not authorized, even when screws are missing, and

may cause serious injury.

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All staff and inmates will adhere to equipment labels and operating instructions that state the

power source must be de-energized prior to access and local lockout/tag-out procedures will be

followed.

Revolving tray ovens are evaluated by the Safety Administrator to determine if cavities within

the oven constitute confined space. If so, the FSA ensures provisions for confined space entry are

adhered to. See the Program Statement National Occupational Safety and Health. Revolving

tray ovens will be inspected regularly and cleaned to ensure grease does not build up.

15. EQUIPMENT SAFETY

Machine guarding is in place during operation. Equipment (e.g., vegetable slicer attachments)

not equipped with automatic shutoff capabilities, will be operated in accordance with the

manufacturer’s recommendations. No equipment will be altered to bypass machine guarding

safety mechanisms.

16. DEEP FAT FRYING

Deep fat frying is only done in equipment specifically designed for it. Tilting skillets or other

deep-sided equipment are only used for pan-frying and contain no more grease than required to

keep the cooking surface coated.