Okaloosa County BOCC — May 4, 2013 — C12-1962-COR — reading text

recruiting activities, including contracts with employment sources, schools, colleges and training institutions of predominantly minority groups, shall be directed to all qualified applicants regardless of race, color, creed, sex, age or national origin. ABL Management, Inc. will continue to verify by means of periodic reports that our employment practices are providing equal opportunities for all. Any job applicant or employee may appeal directly to the President of the corporation for review and correction of any action, which he believes does not conform to these principles. All members of the management of ABL Management, Inc. are familiar with this Statement of Policy, the philosophy behind it and their responsibility to apply these principles in good faith for meaningful progress in the utilization of minorities. In addition, this Statement is being posted in all plants and offices so that all employees will have knowledge of the Company's commitment to assure equal employment opportunity. 49 , ic An i~ ee Management, Inc. SAMPLE UNIFORMS All of the employees under the level of Food Service Manager will be in an ABL Management, Inc. standard uniform. Each employee will have 2 sets of uniforms and a hat. All of our employees will be supplied with an ABL Management, Inc. nametag. This must be worn at all times. We also have a policy requiring employees to have clean uniforms. We insist on everyone maintaining good personal hygiene. Employees have health examinations as required by Law. Black Knit Polo — Management Black V-Neck Tunic — Hourly Staff 50 i~ An i~ ma Management, Inc. CURRENT FOOD SERVICE EMPLOYEES AND PROCEDURES FOR REPLACING PERSONNEL If the Food Service Contract is awarded to ABL Management, Inc. we will interview and offer employment to the current food service employees who meet with the approval of the Facility Director and who are interested in working for ABL Management, Inc. ABL Management, Inc. has an on-going hiring, training and promotion procedure for our Senior Food Service Directors, Food Service Directors and Assistant Food Service Directors. Our Assistant Food Service Directors are put through a rigorous training program so they are prepared and ready to be promoted to Food Service Director and take over the operation at a new account or when they are needed. Our Food Service Managers are recruited and hired locally. They then complete our training program. Also, we advertise with national employment agencies, via the internet on Monster.Com, with national newspapers across the United States and the Military Times. ABL Management, Inc. has Manager Trainees assigned to several of our Food Service Programs. Should there be a need, these employees are ready to be moved to another unit immediately upon notice. In addition, we have the capability and resources to bring employees from a unit, to provide assistance at a unit where there is a need. 51 ADI f i ee Management, Inc. EMPLOYEE SUPPORT ABL Management, Inc. has specific policies and job descriptions, which clearly indicate to the employees what is expected of them in a wide range of areas. Our goal is to provide the employees with the training, coaching, support and resources necessary to assist them in performing their duties to our satisfaction as well as the clients’. During training, we especially stress cooperation with the facility staff and patience when dealing with issues relating to inmate labor or complaints. 52 ~*~ All food service staff hired by ABL Management, Inc. must alee complete our 40-hour training program. / i~ In addition to our food service training program, we request that Management, our employees be permitted to attend the Department's Orientation Program for its facility. Inc. oa The outline of our 40-hour training program is as follows: EMPLOYEE I. Administration Food Service Manager TRAINING Assistant Food Service Manager PROGRAM Food Service Manager Food Service Shifts Job Analysis Position Description Post Orders (Sample Post Orders) Food Service Uniforms Training and Accident Prevention Staff Meetings Work Schedules Annual Leave Health Procedures Sexual Harassment Policy Uniform and Hygiene Policy Drug and Alcohol Policy EEOC Policy OVOZETALS-TOMNMoOOD>y ll. Custody and Security A. Knife and Tool Control B. Yeast and Spices Control C. Key Control D. Counts E. Shakedown and Searches tl. Safety Standards A. Safety Standards B. Common Causes of Accidents (Specific Accidents - Their Causes and Prevention) C. Fire Prevention and Control 53 i> ae Management, Inc. i EMPLOYEE TRAINING PROGRAM (Continued) IV. Vi. Vil. Vill. Inmate Workers A. Meals for Food Service Workers B. Inmate Clothing C. Guidance and Counseling D Inmate Job Description Dining Room Operation Supervision Serving Counter Beverage Stations Salad Bar Staff Dining Room Meal Tickets umoO Wp Nutrition General How Food is Used in the Body Carbohydrates Fats Proteins mooOp> Menu Planning A. Recommended Dietary Allowances B. Cycle Menus C. Writing Cycle Menus Food Preparation A. Guidelines B. Food Preparation Worksheet C. Displaying, Serving and Transporting Food D Weights and Measures 54 i ie Management, a ™ EMPLOYEE TRAINING PROGRAM (Continued) IX. Xl. XIl. Specification -ZommoogD> Beef Seafood Canned Fish Poultry Eggs Milk Cheese Fruits and Vegetables - Canned, Fresh and Frozen Miscellaneous Food Items Receiving Inventory and Food Storage ™moOOM> Receiving Inventory Perpetual Inventory Meat Storage Vegetable Storage Housekeeping 1. Refrigerator Storage 2. Tests for Food Spoilage 3. Garbage Storage Sanitation moop> General Personal Hygiene Cleaning Schedule Control of Insects and Rodents Inspections - Sanitation Checklist Dishwashing A. B. C. Mechanical Ware Washing Manual Ware Washing Equipment and Utensil Storage 55 i ) fe Management, Inc. EMPLOYEE TRAINING XV. PROGRAM (Continued) Specialized Food Service Program A. Weekend and Holiday Schedules B. Selection of Menu Courses C. Lunches Food Service Forms A. Stock Record Cards B. Food Service Storehouse Requisition Form Standards ACA Standards for Adult Correctional Facilities ACA Standards for Adult Local Detention Facilities ACA Standards for Juvenile Detention Facilities USDA Standards for Juvenile Offenders HACCP -— ServSafe Standards and Certification NCCHC Support Standards State and Local Standards and Certification ammMmoOOW Pp 56 i 4 ay ee Management, a ™ TRAINING AND IN-SERVICE TRAINING FOR FOOD SERVICE EMPLOYEES ABL Management, Inc. provides a training program and an on- going In-Service Training Program for the Food Service Staff. The subjects that are covered include the following: > Vv Vv Vv WV WV Vv Vv Vv VV WV W Receiving and Storage Procedures Correctional Facility Security Procedures Security Policy and Procedures for the Unit Inmate Supervision and Control Proper Meal Preparation and Presentation Correct Use of Serving Equipment and Portioning Specialized Production Requirements Proper Use and Care of Equipment Safety Procedures In-Depth Sanitation Procedures In-Service on Diets Local Health Regulations Proper 57 NATIONAL SERVSAFE CERTIFICATION TRAINING PROGRAM ABL has implemented a ServSafe food safety and HACCP plan to identify critical control points where hazards such as microbial contamination can occur. We establish these controls to prevent or reduce those hazards, and maintain records documenting that the controls are working as intended. All ABL Management Food Service Directors attend training by our Corporate Training Director and receive ServSafe certification. In addition, Assistant Managers and Manager Trainees are certified as well. HACCP INVOLVES SEVEN PRICIPLES 1. Analyze hazards - Potential hazards associated with a food and measures to control those hazards are identified. The hazard can be biological, such as a microbe; chemical, such as a toxin; or physical, such as ground glass or metal fragments. 2. Identify critical control points - These are points in a food's production--from its raw state through processing and shipping to consumption by the consumer--at which the potential hazard can be controlled or eliminated. Examples are cooking, cooling, packaging, and metal detection. 3. Establish preventive measures with critical limits for each control point - For a cooked food, for example, this may include setting the minimum cooking temperature and time required to ensure the elimination of any harmful microbes. 4. Establish procedures to monitor the critical control points - Such procedures may include determining how and by whom cooking time and temperature should be monitored. 5. Establish corrective actions to be taken when monitoring shows that a critical limit has not been met - for example, reprocessing or disposing of food if the minimum cooking temperature is not met. 6. Establish procedures to verify that the system is working properly - For example, testing time-and-temperature recording devices to verify that a cooking unit is working properly. 7. Establish effective recordkeeping to document the HACCP system - This may include records of hazards and their control methods, the monitoring of safety requirements and action taken to correct potential problems. Each of these principles must be _ science-based such as_ published microbiological studies on time and temperature factors for controlling food borne pathogens. 58 Pe Management, Inc. SAFETY PROGRAM ABL Management's Safety Program is integrated into every area of our food service operations, which includes monthly safety training topics, sanitation, security, Quality Assurance Program and overall daily operations. All of our personnel, including inmate workers in the food service area, are thoroughly trained in the proper use of equipment and utensils that they use in their particular job assignments. We insist on the highest possible sanitary conditions being maintained to prevent danger to those working in the food service area. In addition, we post appropriate signs to make certain that personnel are aware that caution is required (e.g., "Wet Floor," "Step Down," "Caution"). When our District Managers and/or Director of Purchasing and Quality Control conduct on-site quality check and review visits at each facility, one of the primary areas checked and reviewed a... www.riskwise.biz 59 oY eee Management, a Inc. INMATE TRAINING PROGRAM When the subject matter is appropriate, the inmates will receive the same training as the civilian food service staff. The subjects that have special emphasis and additional training time for the inmate workers are as follows: > Proper Use and Care of Equipment > Correct Cleaning and Sanitation of Equipment > Specialized Production Requirements which include the following items: Special Diets Meat Preparation Salads Sack Lunches > Correct Use of Serving Equipment and Proper Portioning > Safety Procedures > In Depth Sanitation Procedures This training includes a written study program as well as on-the- job training. 60 AGE f~ a a Management, Inc. INMATE MEALS Our plan is to incorporate our controls to develop consistency through the total operation. Our controls will include job efficiency, portion control, strict recipe guidelines and appearance of food. We will use our extensive experience in institutional feeding to improve the quality of service. We realize that the three meals the inmates receive are the highlight of their day. Therefore, we will serve quality, well prepared food to the inmates of your facility. We will also outline a grievance procedure to incorporate to your standards. 61 . Management, Inc. MEETING DAILY MEAL SCHEDULES, PROCEDURES FOR MEAL DELIVERY TO INMATES ABL Management, Inc. realizes the importance of the daily schedule in a correctional facility and adherence to scheduled meal times