Title: Control of Hazardous Culinary Equipment and Management of Food Stores
Category: Safety and Security
Implement Date: 26 October 2011
Application: Custodial Operations
Appendices and Forms
Associated Custodial Operations Standard Operating procedures
QCSA Training manual
Review Date: October 2013
Ownership: Custodial Operations
|2.1||Hazardous culinary equipment|
|5.||Storage of Equipment|
|6.||Security of Equipment - High Security Only|
|7.||Issue and Return of Equipment|
|8.||Lost, damaged or replaced equipment|
|9.||Action taken for lost items of equipment|
|11.||Food Stores annual review|
A process for the management of food stores within a corrective services facility and provision of effective control of all hazardous culinary equipment stored and used, to ensure that the use and storage of such food stores and equipment are accountable, safe, and secure in accordance with the QCS Food and Nutrition Policy and Implementation Plan 2009.
Safety & Security - Our Principles
Refer - Safety and Security - Our Principles (in-confidence)
Chief Inspector Healthy Prisons 2007 - Standard 24 Food
Refer - Healthy Prisons Handbook
Standard Guidelines for Corrections in Australia - Standards 1.25, 1.27 and 2.1
Refer - Standard Guidelines for Corrections in Australia Revised 2004
Corrective Services Act 2006 ss 36-37, 263, 265
The responsibilities of officers controlling food stores at a corrective services facility include-
The responsibilities of officers controlling hazardous culinary equipment at a high security facility include-
Refer procedure - Tool Control
Any metal, stainless steel or other non-flexible item capable of being used as a weapon or tool with little or no modification including-
A stainless steel cable, or solid stainless steel wire (10mm) attachment, padlocked to each end of a work bench to allow for carving knives, preparation knives and other edged or hazardous implements to be tethered, or attached via chain and padlock, in a manner that allows access to the entire work bench area.
A stainless steel cable or stainless steel chain, not longer than 60 centimetres, securely fixed to the metal tang of the item of equipment with a fixed loop at the other end for placement on the running lead or secured via padlock to the running wire.
A Master Inventory Register of hazardous culinary equipment must be maintained by a nominated officer, who will also provide administrative form - Hazardous Culinary Equipment Control Register (in-confidence) for each unit, kitchen or accommodation area where such equipment is located.
A stock take of the areas specified in section 3 must be carried out twice per month.
Trade instructors (caterers) must account for all equipment specified in section 3 each day, check the maintenance of such equipment on a weekly basis and record the results on the administrative form - Hazardous Culinary Equipment Inventory (in-confidence).
Officers supervising accommodation areas and kitchens must inspect all equipment for fair wear and tear and arrange replacement if necessary.
When not in use, all equipment specified in section 3 must be contained in a sterile locked container or cabinet in such a position to be easily accounted for when necessary.
All large and small preparation knives, carving knives, sharpening steels and the like, issued and used in any area of a facility, must be secured to the work bench by a running lead locked to each end of the work bench and a 60cm long steel cable tether attached to the metal tang of the knife or other similar equipment.
All running leads and tethers should be fixed in such a way as to allow for removal for washing and sterilisation.
Equipment specified in section 3 must not be removed from an area without the approval of the supervising officer.
7.1 High security centres
Prior to being issued, and on receipt, equipment specified in section 3 must be counted and the result logged to ensure a correct count on commencement and cessation of use each day.
7.2 Low security centres
Knives (carving and preparation) and sharpening steels must be accounted for at the cessation of each day. All other equipment specified in section 3 must be counted bi monthly as per section 4. Cutlery, issued to prisoners for personal use, is excluded form the stock-take.
When aware of damaged equipment, an officer must inform the relevant supervisor. Damaged equipment must be immediately replaced and the relevant Accommodation Inventory Register and the Master Inventory Register amended accordingly.
If an item of equipment cannot be accounted for, the officer responsible for that area must cease all prisoner movement and immediately advise the relevant supervisor.
Refer CSA ss 36-37; Instrument of Delegation of Chief Executive Powers - Corrective Services Act 2006 (in-confidence); procedure - Search - Prisoners and Corrective Services Facilities
The supervisor must consult a delegate for a decision as to whether all prisoners in the area must be searched requiring the removal of clothing prior to leaving the area. If approved, the search must be conducted and a search conducted of the area.
The supervisor must advise the relevant manager that an item of equipment cannot be accounted for.
If the missing items are not found administrative form - Lost Tool Report must be completed and forwarded to the relevant manager.
The relevant supervisor or trade instructor (caterer) must be notified of any breakages, damage or loss of equipment as soon as possible to enable replacement or repair.
All areas that store, secure, issue and receive hazardous culinary equipment must maintain an inventory and a register to ensure an accurate record of usage and accountability.
All inventories, issue and receipt registers or logs must be maintained in a clear, accurate and legible manner.
All equipment items, whether accounted for, damaged or missing, must have a corresponding entry in the issue/receipt register or log book.
All inventories, issue and receipt registers and logbooks, relating to hazardous culinary equipment, must be checked by the relevant supervisor each week.
When completed, inventories, issue and receipt registers and logbooks must be archived.
The General Manager, or their nominee, must ensure that a review of the management of food stores is undertaken on an annual basis. This includes ensuring -
Deputy Commissioner, Custodial Operations
26/10/2011 Version 01