BOP Program Statement 4700.08 § 3

All Food Service staff reference the Program Statement Correctional Services Procedures

Manual to ensure custody and security are maintained. In addition, the following procedures are

adhered to:

 Only one key is issued to the knife cabinet in the Food Service Department.

 Only one key is issued to the yeast cabinet. Yeast is managed and dispensed only by Food

Service staff. Once issued, yeast must be under close supervision until thoroughly

incorporated into the item being prepared. Items such as mace, nutmeg, cloves, and alcohol-based flavorings, if maintained in the institution, will be handled like yeast.

 Only instant or instant active yeast is used in the Food Service Department. Yeast is stored in

a locked metal cabinet behind a locked door in an appropriate storage area to prevent inmate

4700.08 5/7/2026 PROPERTY OF US GOVERNMENT 9

access. Empty yeast bags or containers and uncooked dough are controlled until rendered

inactive or properly disposed of. An inventory record includes:

 Date and quantity of issue.

 Date and quantity of receipt.

 Balance on hand.

 Initials of staff member making the entry.

 For official counts, inmates are sitting or standing in one section of the dining room/secured

area of the Food Service Department and moved to the other side as their names are called.

Inmates are identified by using detail cards or inmate identification cards. At no time are any

inmates allowed to remain in their work area for an official count.

 All knife points will be rounded or blunted with the exception of boning knifes.

 All large (three feet or longer) metal paddles will be secured with a cable to prohibit removal

from the food preparation area. Exceptions to this policy may be made at institutions when

deemed appropriate by the Institutional Correctional Service Tool Classification Supplement

(e.g. Federal Prison Camps).

 Milk bladders will be destroyed by cutting, and then disposed of by staff.

 Cut-resistant gloves in sufficient sizes and quantities must be shadowed in the Food

Service Class A knife cage and issued for use during cutting and slicing procedures as

outlined in the department hazard assessment. Cut-resistant gloves must be 100% food-safe,

a minimum of American National Standards Institute (ANSI) 105:2016 Level 5 protection,

and machine washable.

 Knives must be shadowed in the Food Service Class A knife cage. All knives will be issued

utilizing the chit system, as well as sign-out sheets. All knives in the Food Service

Department must be attached to a metal cable and, when removed from the Class A knife

cage, secured to a workstation in a secure area. This cable should be of significant size and

strength to not be cut by the attached knife. Intermittent staff supervision must be provided. If

a knife is not used in a secure area, it must be under direct staff supervision, even if attached

to a cable.