BOP Program Statement 4700.08 § 18

a. Rodent and Insect Control. Insects, rodents, and other pests are controlled by:

 Routinely inspecting incoming shipments of food and supplies.

 Routinely inspecting the department for evidence of pests and reporting findings to the

Safety Department.

 If pests are found, using methods such as trapping devices or other controls.

 Eliminating harborage conditions.

 For additional information, refer to the Program Statement National Occupational

Safety and Health and/or institutional written plan for pest control.

b. Insect Control Devices, Design, and Installation. Insect control devices used to

electrocute or stun flying insects are designed to keep the insect within the device. They are

never installed over a food preparation area or so that dead insects and insect fragments fall on

food, equipment, utensils, and linens.

c. Outer Openings, Protected. Outer openings of Food Service are protected against insects

and rodents by:

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 Filling or closing holes and other gaps along floors, walls, and ceilings.

 Closed, tight-fitting windows, or if the windows are kept open, they are screened.

 Solid, self-closing, tight-fitting doors, except:

 Exterior doors need not be self-closing if they are limited use, i.e., not used except for

a designated emergency exit.

 If the doors are kept open for deliveries, the openings are protected by air curtains to

control flying insects.

d. Drying Mops. After use, mops are placed where they can air-dry without soiling walls,

equipment, or supplies.

e. Storing Maintenance Tools. Brooms, mops, vacuum cleaners, and similar items are stored

so they do not contaminate food, equipment, utensils, and linens and in a way that facilitates

cleaning the storage area.

f. Maintaining Premises, Unnecessary Items, and Litter. Food Service is free of unnecessary

items, such as equipment that is nonfunctional or no longer used, and litter.

g. Laundering.

 Wiping cloths are replaced with clean cloths daily.

 Soiled linens are kept in clean, nonabsorbent receptacles or clean, washable laundry bags

and stored and transported to prevent contamination of food, equipment, utensils, and

single-service and single-use articles.

 Linens are mechanically washed and dried.

 Laundry facilities in Food Service are used only for items used in Food Service

operations.

 If a mechanical clothes washer or dryer is provided in Food Service, it is located so that it

is protected from contamination and where there is no exposed food, clean equipment,

utensils, and linens, or unwrapped single-use or single-service articles.

h. Dining space. Dining Space is adequate to allow for meals to be served, affording each

inmate the opportunity to have at least 20 minutes of dining time for each meal.

i. Food Preparation Area. The food preparation area includes a space for food preparation

based on population size, type of food preparation, and methods of meal service.

j. Toilet Rooms. Toilet rooms will be conveniently located and accessible to Food Service

staff and inmates during all hours of operation.

k. Handwashing Sinks. A handwashing sink will be located to allow convenient use by

staff and inmates in food preparation, food dispensing, and warewashing areas and in, or

immediately adjacent to, toilet rooms.

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CHAPTER 12 – INSTITUTION GARDEN OPERATIONS

An institution garden is any operation which produces food to be consumed in Food Service and

is supervised by a V ocational Training Instructor with specialized training in horticulture.

An approved horticulture program will be responsible for ensuring garden operations are

consistent with federal, state, and local laws, regulations, policies, and permit requirements for

agricultural production, environmental protection, and resource conservation. Institution Food

Service Departments are authorized to accept produce from Bureau garden programs (e.g.

Federal Prison Industries (FPI) and institution horticulture programs) for the incorporation into

meal production.

Food produced in a garden and received in Food Service is entered into inventory using the BP-A0100, Stores Requisition, Invoice & Transfer Receipt.

REFERENCES

Program Statements

Acceptance of Donations

Correctional Services Procedures Manual

Environmental Management Systems

National Environmental Protection

National Fire Protection

National Occupational Safety and Health

Patient Care

Property Management Manual

Religious Beliefs and Practices

Staff Meetings

Workers’ Compensation Program

Other Bureau Forms

BP-A0100 Stores Requisition, Invoice & Transfer Receipt

BP-A1137 Food Service Delivery Rejection Report

Federal Regulations

Code of Federal Regulations (CFR), Title 5 – Administrative Personnel

Other References

U.S. Food and Drug Administration (FDA) Food Code (most current version applies)

U.S. Department of Agriculture and U.S. Department of Health and Human Services. (most

current version applies). Dietary Guidelines for Americans.

ACA Standards

Performance-Based Standards and Expected Practices for Adult Correctional Institutions (5th

Edition): 5-ACI-4A-18

Performance-Based Standards and Expected Practices for Adult Detention Facilities (5th

Edition): 5-ALDF-2E-17, 5-ALDF-4A-01, 5-ALDF-4A-02, 5-ALDF-4A-03, 5-ALDF-4A-04, 5-

ALDF-4A-05, 5-ALDF-4A-06, 5-ALDF-4A-07M, 5-ALDF-4A-08, 5-ALDF-4A-09, 5-ALDF-

4A-10, 5-ALDF-4A-11M, 5-ALDF-4A-12, 5-ALDF-4A-13M, 5-ALDF-4A-14, 5-ALDF-4A-

15M, 5-ALDF-4A-16, 5-ALDF-4A-17, and 5-ALDF-4A-18

Records Retention Requirements

Requirements and retention guidance for records and information applicable to this program are

available in the Records and Information Disposition Schedule (RIDS) on the Bureau’s intranet

site.

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