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Procedure Properties

Title: Control of Hazardous Culinary Equipment and Management of Food Stores
Category: Safety and Security
Version: 01
Implement Date: 26 October 2011
Application: Custodial Operations
Availability: Public

Authority

Appendices and Forms

  • Lost Tool Report
  • Hazardous Culinary Equipment Inventory (in-confidence)
  • Hazardous Culinary Equipment Control Register (in-confidence)

Associated Custodial Operations Standard Operating procedures

Local procedures

QCSA Training manual

Agency procedures

Policies

Review Date: October 2013

Ownership: Custodial Operations

Custodial Operations Standard Operating Procedure - Control of Hazardous Culinary Equipment and Management of Food Stores


Performance Standard
1.Responsibilities
2.Definitions
2.1Hazardous culinary equipment
2.2Running lead
2.3Tether
3.Inventory Records
4.Physical Stock-take
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
10.Documentation
11.Food Stores annual review

Performance Standard

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

Authority

Corrective Services Act 2006 ss 36-37, 263, 265

1. Responsibilities

The responsibilities of officers controlling food stores at a corrective services facility include-

  1. ensuring that food store areas are secured after hours;
  2. establishing a process that ensures only staff approved by the General Manager are permitted access when the supervisor of the food store is not on duty; and
  3. establishing an inventory of food items that accounts for the acquisition and disposal of items on a basis approved by the General Manager.

The responsibilities of officers controlling hazardous culinary equipment at a high security facility include-

  1. accounting for equipment, regardless of the frequency of use, at the beginning and completion of each shift and documenting the results in a log book or register;
  2. regularly inspecting equipment for fair wear and tear and replacement;
  3. ensuring that equipment is engraved to identify the area to which it is issued;
  4. ensuring that, while not in use, equipment is stored in a sterile locked container or cabinet in such a position to be easily accounted for when necessary;
  5. timely reporting of any lost or damaged equipment; and
  6. initiating an immediate search response to any lost or missing items of equipment.

Refer procedure - Tool Control

2. Definitions

2.1 Hazardous culinary equipment

Any metal, stainless steel or other non-flexible item capable of being used as a weapon or tool with little or no modification including-

  1. sharpening steels;
  2. knives - carving, preparation;
  3. metal ladles;
  4. stainless steel cutlery;
  5. spatulas; and
  6. metal or wooden skewers.

2.2 Running lead

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.

2.3 Tether

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.

3. Inventory Records

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.

4. Physical Stock-take

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.

5. Storage of Equipment

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.

6. Security of Equipment - High Security Only

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. Issue and Return of Equipment

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.

8. Lost, damaged or replaced equipment

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.

9. Action taken for lost items of equipment

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.

10. Documentation

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.

11. Food Stores annual review

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 -

  1. a process is established that provides for the security of the food store during and after hours, including only staff approved by the General Manager having access after hours;
  2. an inventory is maintained that accurately records the status of food store items; and
  3. only prisoners approved to work in the food store area are permitted access, except for after hours.

Endorsed by:

MARLENE MORISON

Deputy Commissioner, Custodial Operations

Approved by:





KELVIN ANDERSON
Commissioner





Version History

26/10/2011 Version 01