CH 06 Food Services (Policy.Corrections.CH 06 Food Services.WebHome)

1. Potentially Hazardous Foods: Those foods that provide a good medium for bacteria growth. They include any perishable food that consists in whole or part of milk, milk products, eggs, meat, poultry, fish, shellfish, or other high protein foods.

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1. Common Fare Meal: A meal that meets all the nutritional requirements without the presence of food items forbidden by religious dogma.

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1. Special Meal: A meal that differs from the regular meal served to the general inmate population. A special meal may differ in content (e.g., vegetarian or common fare), delivery (i.e., finger foods or food loaf), or both.

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**CH 06_102 __REFERENCES__**

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1. Immigration and Customs Enforcement Standards:

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11. 2000-06.

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1. Utah Sheriffs' Association Jail Standards:

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11. G02.01.01: Written Food Services Policies and Procedures Required

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11. G02.01.02: Content

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11. G02.02.01: Providing Food Services for Prisoners

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11. G02.02.02: Supervision of Food Service

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11. G02.02.03: Documentation of Food Services

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11. G02.03.01: Nutritional Meals Required

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11. G02.03.02: Special Diets

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11. G02.04.01: Preparation of Meals

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11. G02.04.02: Serving Meals

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11. G02.04.03: Outside Food Preparation

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11. G02.05.01: Staff Supervision

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11. G02.05.02: Accounting for Supplies and Utensils

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11. G02.05.03: Sanitation

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**CH 06_103 __GENERAL__**

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1. Policy:

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11. PCF should provide inmates with nutritious meals. Menus should be based on the recommended dietary allowances of the National Academy of Sciences, or equivalent authority. Menus shall be reviewed annually by the Kitchen Sergeant and by a professional dietitian. The dietitian should certify menus before they are incorporated.

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11. Three meals should be provided daily. At least one hot meal should be prepared per day.

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11. Inmate meals should be prepared in the designated food preparation areas.

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11. Food supplies should be stored, thawed, and prepared in a sanitary manner, in accordance with required conditions and temperatures.

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11. Unless confined to a cell, inmate meals should be served in a day room or other dining area located away from the immediate proximity of any toilets.

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1. Rationale:

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11. Due to incarceration, inmates are dependent on jail officials to ensure that their nutritional needs are met. The Eighth Amendment prohibits jail officials from denying inmates food or serving a nutritionally inadequate diet.

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11. Jail officers are not ordinarily trained to know the minimum nutritional requirements which should be provided to inmates. While the courts as a rule have not mandated minimum education and training levels for persons who develop jail menus, relying on professional dietitians to assist with menu development is an added margin of safety. By using a dietitian to plan menus:

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111. There is a greater likelihood that the menus will be adequate; and

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111. Menus will be more defensible in court.

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11. Food services significantly influence morale and attitudes of inmates and staff and can create a climate for good public relations between the facility and the community.

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11. Inmates should be provided three meals per day because:

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111. Some courts have required three meals per day; and

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111. Reducing meals to two or less meals per day would likely result in a negative impact on inmate attitudes.

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11. Food which is not properly stored, thawed, and prepared may become contaminated, create a risk of disease transmission, and cause illness or serious illness.

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11. While not every sanitation problem in food preparation will rise to the level of a constitutional violation, systematic or frequent sanitation problems may be found to violate the rights of inmates.

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11. Serving meals away from the immediate proximity of toilets will aid in:

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111. Maintaining sanitation levels;

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111. Defending litigation challenging sanitation; and

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111. Providing a more appetizing eating arrangement.

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**CH 06_104 __SUPERVISION__**

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1. Policy:

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11. The food service operations of PCF should be supervised by the Kitchen Sergeant or designee. The Kitchen Sergeant or designee should be certified to supervise the food service operations and should be responsible for:

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111. Planning, controlling, directing, and evaluating food service;

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111. Reviewing, at least annually, inmate worker job descriptions to ensure they are accurate and up-to-date;

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111. Managing budget resources;

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111. Developing nutritionally adequate menus and evaluating acceptance of them. The Kitchen Sergeant or designee should prepare and implement at least a 21-day cycle master menu that will be used to ensure that continuity in food service is maintained throughout the cycle; and

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111. Developing specifications for the procurement of food, equipment, and supplies.

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11. Meals should be prepared under the supervision of the Kitchen Sergeant or designee.

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11. Meals should be served under the supervision of Housing staff.

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11. Clean up and sanitation of the kitchen area should be supervised by the Kitchen Sergeant or designee.

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11. Sound security practices should be followed in all aspects of food services. The Kitchen Sergeant should:

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111. Establish sanitation standards;

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111. Establish a training program that ensures operational efficiency and a high quality food service program;

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111. See that subordinate food service staff are trained. Training of inmate workers should be documented in the jail computer system;

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111. Be responsible for establishing safety and security standards;

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111. Ensure that kitchen tools, utensils, food supplies, and cooking ingredients are accounted for and controlled. All knives not secured in storage cabinet shall be physically secured to a workstation. Staff shall directly supervise the use of knives by inmate workers.

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111. See that daily searches of the kitchen areas (e.g., kitchen, laundry, exterior delivery dock, inmate locker room, etc.) are conducted.

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111. See that inmate workers are searched prior to returning to their housing location after work (reference policy: [[AD 01 Arrestee and Prisoner Searches>>doc:Policy.Administrative.AD 01 Prisoner Searches.WebHome]]). Inmates should be searched individually and so documented under the inmate's name in the jail computer system.

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111. See that the inmate locker room is locked when not in use. Inmates should not be permitted access to the inmate locker room without the presence of an officer.

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1. Rationale:

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11. Courts look at food service as one of the primary indicators of whether jail conditions meet the requirements of the Eighth Amendment. A designated staff member may help ensure that food services meet operational and constitutional requirements.

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11. Inmates acting as kitchen workers may assist with the preparation of food. However, to ensure proper quality, quantity, and sanitation control, the process must be closely monitored and supervised by staff.

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11. Strict accounting and control of food supplies and kitchen tools is necessary to prevent inmates from putting them to improper use. Utensils (i.e., knives, ladles, spoons, forks, etc.) can be used, or modified for use, as weapons. Extra food may be sold by inmate kitchen workers to other inmates. Certain food supplies may be used to make illegal alcoholic beverages (i.e., yeast, sugar, bread, fruit, etc.). Ingredients such as vanilla may be consumed for their alcohol content.

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**CH 06_105 __FOOD STORAGE__**

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1. Policy:

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11. Receiving, storage, and inventory procedures in addition to those stated herein should be established by the Kitchen Sergeant, with approval from the Support Lieutenant.

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11. All products should be stored at least six inches from the floor and sufficiently far from walls to facilitate pest-control measures.

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11. Food items should be stored at least six inches above the floor. Wooden pallets may be used to store canned goods and other non-absorbent containers but not to store dairy products or fresh produce.

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11. Items that pose a security threat should be stored in a secure area (e.g., locked cabinet or locked office). All yeast must be stored in an area with no inmate access. Until the yeast is thoroughly incorporated as an ingredient in the item being prepared, only one member of the food service staff, closely supervised, may handle and dispense it. Staff should keep a record of the yeast inventory (in pounds and ounces) indicating quantity of receipt and issue, balance on hand, and the record keeper’s identification. Mace, nutmeg, cloves, and alcohol-based flavorings also require secure storage with no inmate access. Staff should store and inventory these items in a secure area. Staff should directly supervise use of these items.

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11. Perishables should be stored at 35-40 degrees F to prevent spoilage and other bacterial action. Frozen perishables should be stored at or below zero degrees.

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11. Foods that require washing or cooking should be stored separately from those that do not.

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11. Food should not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms; or under sewer lines, potentially leaking water lines, open stairwells; or subject to other sources of contamination.

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11. A 15-day minimum food supply should be on hand at all times.

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11. A 3-day minimum water supply should be on hand at all times.

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11. A stock rotation schedule should be maintained.

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11. A physical storage inventory should be conducted at least quarterly.

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11. The dry storage room should be kept dry and cool (45-70 degrees F) to prevent swelling of canned goods and general spoilage.

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11. The dry storage room should be sealed or otherwise impenetrable through all walls, ceiling, and floor openings to prevent entry of dirt, water, pests, etc.

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11. The Kitchen Sergeant should ensure vigilant housekeeping to keep the dry storage room clean and free from rodents and vermin.

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11. The dry storage room should be secured to prevent pilferage.

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11. Eggs should not be subjected to freezing temperatures.

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11. Refrigeration units should be secured when not in use.

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11. Walk-in boxes should be equipped with safety locks that require no more than 15 pounds of pressure to open easily from the inside. If latches and locks are incorporated in the door's design and operation, the interior release mechanism must open the door with the same amount of pressure even when locks or bars are in place. Whether new or used, the inside lever of a hasp-type lock must be able to disengage locking devices and provide egress.

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1. Rationale:

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11. Strict storage procedures must be followed in order to preserve food freshness and avoid spoiling or contamination.

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**CH 06_106 __FOOD PROTECTION__**

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1. Policy:

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11. Food and ice should be protected from dust, insects, rodents, unclean utensils, unclean work surfaces, unnecessary handling, coughs, sneezes, flooding, drainage, overhead leakage, and other sources of contamination. Protection should be continuous, whether the food is in storage, in preparation, on display, or in transit.

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11. All food storage units must be equipped with accurate easy-to-read thermometers. New heating and/or refrigeration equipment purchases should include a zone-type thermometer with temperature gradation.

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11. Refrigeration equipment should be designed and operated to maintain temperature of 41 degrees F or below.

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11. Canned food that has abnormal color, taste, or appearance or which is contained in cans that show abnormalities such as bulging at ends, swelling, or leakage should not be served. Unsuitable canned food should be surveyed and destroyed.

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11. Prepared food items that have not been placed on the serving line may be retained for no more than 24 hours. Leftovers offered for service a second time should not be retained for later use, but should be discarded immediately after offering. All leftovers should be labeled to identify the product, preparation date, and time.

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1. Rationale:

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11. Strict food protection procedures must be followed in order to preserve food freshness and avoid spoiling or contamination.

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**CH 06_107 __SAFETY & SANITATION__**

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1. Policy:

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11. All food service personnel should wear clean garments, maintain a high level of personal cleanliness, and practice good hygiene at all times. They should wash hands thoroughly with soap or detergent before starting work and as often as necessary during the shift to remove soil or other contaminants.

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11. Food service aprons should be removed prior to entering a bathroom. Staff and inmates should not resume work after visiting a bathroom without first washing their hands with soap or detergent. PCF should post signs to this effect.

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11. Food grade plastic gloves and hair nets should be worn whenever there is direct contact with a food or beverage. All staff and inmates working in the food preparation and service areas should use effective hair restraints. Workers, unless clean-shaven, should be required to wear a hair net. Personnel with hair that cannot be adequately restrained should be prohibited from food service operations. Workers should not be permitted to have facial hair. Head coverings and gloves are encouraged, but not required, when staff is distributing covered serving trays.

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11. Inmate food service workers should be provided with and required to use clean white uniforms while working in a food preparation area or on the serving line.

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11. All food service personnel should be provided with and required to use approved, rubber-soled, closed toe shoes or boots.

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11. Personnel working in the, dish machine, pan-washing area, etc., should be required to wear rubber or plastic aprons suited to the task and rubber boots for sanitation and/or safety.

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11. Personnel working in refrigeration and freezer areas should be provided appropriately insulated clothing.

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11. To prevent cross-contamination, staff and inmates who prepare or serve food should not be assigned to clean latrines, garbage cans, sewers, drains, grease traps, or other duties during the period of food preparation.

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11. Only authorized food service personnel should be tasked with preparing and serving food.

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11. Only authorized personnel should be allowed in the food preparation, storage, or utensil cleaning areas.

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11. To prevent cross-contamination, separate cutting boards must be used for raw and cooked foods. The cutting boards must be washed, rinsed, and sanitized between every use.

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11. A worker should test-taste with a clean utensil only.

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11. Servers should use scoops, tongs, or other approved utensils when handling or dispensing food or ice for consumption.

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11. Utensils should be sanitized:

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111. As often as necessary to prevent cross-contamination and other food-handling hazards during food preparation and service;

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111. After every food preparation/service session; and

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111. Again, if necessary, immediately before being used.

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11. Food service areas must be clean, well-lit, and display orderly work and storage areas.

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11. Overhead pipes must be removed or covered to eliminate the food-safety hazard posed by leaking or dusty pipes.

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11. Walls, floors, and ceilings in all areas must be routinely cleaned. The Kitchen Sergeant should develop a cleaning schedule for each food service area and post it for easy reference. All areas (walls, windows, vent hoods, etc.) and equipment (chairs, tables, fryers, ovens, etc.) should be grouped by frequency of cleaning (e.g., After Every Use, Daily, Weekly, Monthly, Semiannually, or Annually).

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11. Food service areas must employ ventilation hoods to prevent grease buildup and wall/ceiling condensation that can drip into food or onto food contact surfaces. Filters or other grease extracting equipment should be readily removable for cleaning and replacement.

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11. The area underneath sprinkler deflectors must have at least an 18-inch clearance.

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11. Food service areas must possess hazard-free storage areas:

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111. Bags, containers, bundles, etc., should be stored in tiers and stacked, blocked, interlocked, and limited in height for stability and security against sliding or collapsing;

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111. No flammable material, loose cords, debris, or other obvious hazards may be present;

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111. No pests or infestations may be present;

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111. Aisles and passageways should be kept clear and in good repair, with no obstruction that could create a hazard or hamper egress.

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11. To prevent cross-contamination, kitchenware and food contact surfaces should be washed, rinsed, and sanitized after each use and after any interruption of operations during which contamination could occur.

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11. Food service areas must possess a ready supply of hot water (105-120 degrees F).

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11. Garbage and other trash should be collected and removed as often as possible. The garbage containers should have sufficient capacity for the volume and should be kept covered, cleaned frequently, and kept insect and rodent proof. The food service areas should comply with all applicable regulations (local, state, and federal) on garbage handling and disposal.

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11. The premises should be maintained in a condition that prevents the feeding or nesting of insects and rodents. Outside openings should be protected by tight-fitting screens, windows, controlled air curtains, or self-closing doors.

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11. Information about the operation, cleaning, and care of equipment should be obtained from manufacturers or local distributors. A file of such reference material should be maintained in the food service office and used in developing equipment cleaning procedures for training. Sanitation should be a primary consideration in the purchase and placement of equipment.

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11. Equipment should be installed for ease of cleaning, including the removal of soil, food materials, and other debris that collects between pieces of equipment or between the equipment and walls or floor.

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11. The Kitchen Sergeant should develop a schedule for the routine cleaning of equipment.

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11. All food service equipment and utensils should meet the National Sanitation Foundation International (NSF) standards.

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11. Materials used in the construction or repair of multi-use equipment and utensils should:

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111. Be nontoxic, non-corrosive, non-absorbent, durable under normal use, smooth, and easily cleaned;

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111. Impart no odors, color, or taste;

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111. Retain their original properties under repeated use, creating no risk of food adulteration as they deteriorate.

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11. All food service equipment and utensils (including plastic ware) should be designed and fabricated for durability under normal use.

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11. Equipment should be readily accessible, easily cleaned, and resistant to denting, buckling, pitting, chipping, and cracking.

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11. Equipment surfaces not intended for contact with food, but located in places exposed to splatters, spills, etc., require frequent cleaning. Therefore, they should be reasonably smooth, washable, free of unnecessary ridges, ledges, projections, and crevices. Upkeep of equipment surfaces should contribute to cleanliness and sanitation.

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11. Equipment should be installed in accordance with the manufacturer's instructions and good engineering practices.

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11. Installers should allow enough space between pieces of equipment and between equipment and walls to facilitate routine cleaning. Adjacent pieces may be butted together if the gap between them is sealed.

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11. Moist cloths for wiping food spills on food contact surfaces should be clean, rinsed frequently in sanitizing solution, and used solely for this purpose. They should soak in the sanitizing solution between uses.

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11. Moist cloths used for non-food-contact surfaces like counters, dining table tops, and shelves should be cleaned, rinsed, and stored in the same way as the moist cloths used on food-contact surfaces, except that they should be used on non-food-contact surfaces only.

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11. Detergents and sanitizer must have Food and Drug Administration approval for food service uses.

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11. A sink with at least three labeled compartments is required for manually washing, rinsing, and sanitizing utensils and equipment. Each compartment should have the capacity to accommodate the items to be cleaned. Each should be supplied with hot and cold water.

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11. Drain boards and/or easily movable dish tables should be provided for utensils and equipment both before and after cleaning.

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11. Equipment and utensils should be pre-flushed, pre-scraped and, when necessary, pre-soaked to remove food particles.

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11. Except for fixed equipment and utensils too large to be cleaned in sink compartments, the following procedures apply to cleaning equipment and utensils:

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111. Wash in the first sink compartment, using a hot detergent solution changed frequently to keep it free from soil and grease;

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111. Rinse in or under hot water in the second compartment, changing the rinse water frequently. Preferably, this compartment should be kept empty, and a sprayer should be used for rinsing, to prevent rinse water from becoming soapy or contaminated.

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111. Sanitize in the third compartment using one of the following methods:

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1111. Immerse for at least 30 seconds in clean water at a constant temperature of 171 degrees F that is maintained with a heating device and frequently checked with a thermometer. Use dish baskets to immerse items completely;

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1111. Immerse for at least 60 seconds in a sanitizing solution containing at least 50 parts per million (ppm) chlorine at a temperature of at least 75 degrees F;

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1111. Immerse for at least 60 seconds in a sanitizing solution containing at least 12.5 ppm iodine, with a pH not higher than 5.0 and a temperature of at least 75 degrees F;

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1111. Immerse in a sanitizing solution containing an equivalent sanitizing chemical at strengths recommended by the Public Health Service.

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111. Periodically check and adjust as necessary the chemical concentrations in a sanitizing solution, using a test kit;

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111. Air dry utensils and equipment after sanitizing;

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111. Steam clean oversized equipment, provided the steam can be confined to the piece of equipment. Alternatively, rinse, spray, or swab with a chemical sanitizing solution mixed to at least twice the strength required for immersion sanitizing.

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11. Dishwashers or Devices:

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111. Spray or immersion dishwashers or devices including automatic dispensers for detergents, wetting agents, and liquid sanitizer should be maintained in good repair. Utensils and equipment placed in dish machine must be exposed to all cycles. The pressure of the final rinse water must be between 15 and 25 pounds per square inch (psi) in the water line immediately adjacent to the final rinse control valve.

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111. Machine or water line mounted thermometers should be installed to check water temperature in each dishwasher tank, including the final rinse water.

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111. Baffles, curtains, etc., should be used to prevent wash water from entering the rinse water tank(s). Conveyors should be timed to ensure adequate exposure during each cycle.

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111. Equipment and utensils should be placed on conveyors or in racks, trays, or baskets to expose all food-contact surfaces to detergent, washing, and rinsing without obstruction and to facilitate free draining.

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111. The following temperatures should be maintained for hot-water sanitizing:

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1111. Single-tank, stationary rack, dual-temperature machine: wash temperature of 150 degrees F; final rinse: 180 degrees F;

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1111. Single-tank, stationary rack, single-temperature machine: wash and rinse temperature of 165 degrees F;

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1111. Multi-tank, conveyor machine: wash temperature of 150 degrees F; pumped rinse: 160 degrees F; final rinse: 180 degrees F;

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1111. Single-tank, pot/pan/utensil washer (stationary or moving rack): wash temperature of 140 degrees F; final rinse: 180 degrees F;

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1111. When using a chemical spray in a single-tank, stationary rack, glass-washer, maintain a wash temperature of at least 120 degrees F unless otherwise specified by the manufacturer.

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111. Air dry all equipment and utensils after sanitizing, by means of drain boards, mobile dish tables, and/or carts.

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11. Eating utensils should be picked up by their bases or handles only. Utensils should be stored in perforated pans only.

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11. Glasses, tumblers, and cups should be inverted before storing. Other tableware and utensils may be either covered or inverted.

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11. Clothes and other personal belongings like jackets, shoes, etc., should be stored in designated areas apart from:

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111. Areas for the preparation, storage, and serving of food; and

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111. Areas for the washing and storing of utensils.

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11. The Kitchen Sergeant is responsible for pest control in the food service areas, including contracting the services of an outside exterminator.

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11. Hazardous Materials:

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111. Only those toxic and caustic materials required for sanitary maintenance of the facility, equipment, and utensils should be used in the food service areas;

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111. All food service staff should know where and how much toxic, flammable, or caustic material is on hand and be aware that their use must be controlled and accounted for daily;

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111. Combination locks should not be used to secure hazardous materials;

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111. All containers of toxic, flammable, or caustic materials should be prominently and distinctively labeled for easy content identification;

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111. All toxic, flammable, and caustic materials should be segregated from food products and stored in a locked and labeled cabinet or room;

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111. Cleaning and sanitizing compounds should be stored apart from food products;

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111. Toxic, flammable, and caustic materials should not be used in a manner that could contaminate food, equipment, or utensils or could pose a hazard to personnel or inmates working with or consuming food service products.

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111. A system for intermediate storage of received hazardous substances should secure the materials from time of receipt to time of issue.

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111. The Fire and Life Safety Officer should obtain and file for reference Material Safety Data Sheets (MSDS) on all flammable, toxic, and caustic substances used in the food service areas.

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11. Extension cords should be UL-listed and UL-labeled and may not be used in tandem.

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11. All steam lines within seven feet of the floor or working surface, and with which a worker may come in contact, should be insulated or covered with a heat resistant material or be otherwise guarded from contact. Inaccessible steam lines, guarded by location, need not be protected from contact.

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11. Machines should be guarded in compliance with OSHA standards:

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111. Fans within seven feet of the floor or work surface should have blade guard openings no larger than two inches;

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111. Protective eye and face equipment should be used, as appropriate, to avert risk of injury. Dangerous areas presenting such risks should be conspicuously marked with eye-hazard warning signs;

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111. Meat saws, slicers, and grinders should be equipped with anti-restart devices;

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111. Ground fault protection should be provided wherever needed in the food service areas.

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11. Light fixtures, vent covers, wall-mounted fans, decorative materials, and similar equipment and materials attached to walls or ceilings should be maintained in good repair.

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11. Lights in food production areas, utensil and equipment washing areas, and other areas displaying or storing food, equipment, or utensils should be equipped with protective shielding.

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11. An approved, fixed fire suppression system should be installed in ventilation hoods over all grills, deep fryers, and open flame devices. The fire suppression system should be equipped with a locally audible alarm and connected to the control room’s annunciator panel.

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11. Hood systems should be cleaned after each use to prevent grease buildup, which constitutes a fire risk. All deep fryers and grills should be equipped with automatic fuel or energy shut-off controls.

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1. Rationale:

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11. An effective food sanitation program prevents health problems, creates a positive environment, and encourages a feeling of pride and cooperation.

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11. Safety guidelines must be followed to ensure the safety of staff and inmates.

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**CH 06_108 __FOOD PREPARATION__**

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1. Policy:

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11. Food should be prepared with minimal manual contact. When manual contact is required, gloves shall be used.

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11. Potentially hazardous food should be prepared from chilled ingredients whenever feasible. The surfaces of equipment, containers, cutting boards, and utensils used for preparation and subsequent storage of potentially hazardous food should be effectively cleaned after each use.

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11. Potentially hazardous food should be prepared as close to serving time as practicable.

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11. Potentially hazardous raw frozen food should be cooked from the frozen state whenever practicable.

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11. All precooked, potentially hazardous, refrigerated, or frozen food intended for reheating should be heated rapidly to a temperature above 165 degrees F.

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11. Fruits and vegetables should be thoroughly washed with fresh water before cooking or serving raw.

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11. Any food cooked at a lower temperature than provided below constitutes a food safety hazard and should not be served. Food service staff and inmate workers involved in cooking should ensure that the following foods are cooked at the required temperatures:

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111. Raw eggs, fish, meat, and foods containing these items: 145 degrees F or higher;

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111. Game animals, [[comminuted>>https://www.merriam-webster.com/dictionary/comminute]] fish and meats (e.g. Fish Sticks, Hamburger), injected meats, and eggs not intended for immediate consumption: 155 degrees F or higher;

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111. Stuffing containing fish, meat, or poultry: 165 degrees F or higher;

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111. Roast beef and corned beef: 145 degrees F or higher;

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111. Potentially hazardous foods that have been cooked and then refrigerated should be quickly and thoroughly reheated at a minimum of 165 degrees F before being served. Steam tables, warmers, and similar hot food holding equipment are prohibited for the rapid reheating of these foods. After being reheated at 165 degrees F, the food may be maintained at 140 degrees F on a heated steam line or equivalent warming equipment.

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11. The facility should obtain pasteurized milk and milk products from approved facilities only. Manufactured milk products should meet federal standards for quality.

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11. PCF may use reconstituted dry milk and dry milk products for cooking/baking purposes, instant desserts, and whipped items. If reconstituted in-house, the dry milk and milk products should be used for cooking purposes only. Powdered milk reconstituted in an approved milk-dispensing machine or “mechanical cow” may be used for drinking purposes. To ensure wholesomeness, an approved laboratory should test milk produced in the mechanical cow for the presence of bacteria twice monthly. The mechanical cow should be disassembled, cleaned, and sanitized before and after each use.

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11. Powdered milkshake or ice cream mix reconstituted in an approved ice cream machine may be used. An approved laboratory should test dairy-based products produced in the machine for the presence of bacteria monthly. The ice cream machine should be disassembled, cleaned, and sanitized before and after each use.

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11. Liquid, frozen, dry eggs, and egg products are pasteurized at temperatures high enough to destroy pathogenic organisms that might be present; however, because of the possibility of contamination or re-contamination after opening, thawing, or reconstitution, these products should be primarily used in cooking and baking.

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11. Nondairy creaming, whitening, or whipping agents may be reconstituted in-house only if immediately stored in sanitized, covered containers not larger than one gallon and cooled to 41 degrees F or lower within four hours of preparation.

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11. Thermometers should be used to ensure the attainment and maintenance of proper internal cooking, holding, or refrigeration temperatures of all potentially hazardous foods.

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11. To prevent bacteria growth, food must be prepared and held at the proper temperatures until served.

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1. Rationale:

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11. Jails must provide inmates with a healthy environment, including providing nutritionally adequate food that is prepared and served under conditions which do not present an immediate threat to health and well being.

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**CH 06_109 __FOOD THAWING__**

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1. Policy:

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11. Potentially hazardous food should be thawed:

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111. Under refrigeration that maintains the food at 41 degrees F or below;

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111. As part of a cooking process, provided there is continuous cooking throughout the process; or

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111. Submerged in running water:

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1111. At a water temperature of 70 degrees F or below;

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1111. With sufficient water velocity to agitate and float off loose particles in an overflow; and

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1111. For a period that does not allow thawed portions of ready-to-eat or raw animal foods to rise above 41 degrees F.

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1. Rationale:

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11. Potentially hazardous food items must be properly thawed in order to prevent threats to health and well being.

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**CH 06_110 __FOOD SERVICE__**

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1. Policy:

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11. Pitchers, ladles, tongs, forks, spoons, or other such utensils should be used to serve any food or beverage. Serving food without use of utensils is strictly prohibited.

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11. If the facility does not have enough equipment to maintain the minimum or maximum temperature required for food safety, the affected items (e.g., salad bar staples such as lettuce, meat, eggs, cheese) must be removed and discarded after two hours at room temperature.

335

11. Meals should be served in as unregimented a manner as possible. To this end, the table arrangement must facilitate free seating, ease of movement, and ready supervision. The eating areas should have the capacity to allow each inmate a minimum of 15 minutes eating time for each meal.

336

11. Meals should be scheduled so as not to exceed 14 hours between any two meals.

337

11. The Support Lieutenant may approve variations in the food service schedule during religious and civic holidays, provided that basic nutritional goals are met.

338

11. The Kitchen Sergeant should determine the meal schedule for inmate kitchen workers.

339

11. Before and during meals, staff should inspect the food service line to ensure:

340

111. All menu items are ready for consumption;

341

111. Food is appropriately presented;

342

111. Sanitary guidelines are observed, with hot foods maintained at a temperature of at least 140 degrees F (120 degrees in food trays) and foods that require refrigeration maintained at 41 degrees F or below.

343

11. Every open food item and beverage should be protected from contaminants by easily cleaned dispensers or containers.

344

11. Sugar, condiments, seasonings, and dressings available for self-service should be provided in individual packages..

345

11. Food should be delivered from one place to another in covered containers.

346

11. Food carts loaded, delivered, and/or unloaded by inmates should be under constant supervision of staff. Staff should inspect all food carts before allowing their removal from the food service area.

347

11. The serving counter should be designed and constructed to separate and insulate the hot foods from the cold foods. A transparent "sneeze guard" is required.

348

11. Staff should be offered the same food items as inmates.

349

11. Meals may be offered without charge to guests.

350

1. Rationale:

351

11. Inmates should not be so rushed during meals that they cannot finish eating. Neither should inmates be forced to eat so quickly that they could suffer serious harm. Inmates can quite easily consume a meal in 15 minutes.

352

11. Food handling procedures must be followed in order to preserve sanitation and safety levels.

353

354

**CH 06_111 __FOOD COOLING__**

355

356

1. Policy:

357

11. Potentially hazardous food must be cooled from 140 to 70 degrees F within two hours of cooking, and from 70 to 41 degrees F or below within four hours. Foods prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna, must be cooled to 41 degrees F within two hours of cooking.

358

11. Time and temperature requirements may be met for cooling by using any or all of the following techniques, which expedite cooling:

359

111. Placing the food in shallow pans;

360

111. Separating food into smaller or thinner portions;

361

111. Using rapid cooling equipment;

362

111. Stirring the food in a container placed in an ice water bath;

363

111. Using containers that facilitate heat transfer;

364

111. Adding ice as an ingredient;

365

111. Using a commercial blast-chiller.

366

11. During cooling, the food containers should be arranged in cooling or cold-holding equipment in a way that maximizes heat transfer through the walls of the containers.

367

11. Food protected from overhead contamination should be left uncovered during the cooling period. If the risk of overhead contamination exists, the food must be loosely covered to facilitate heat transfer from the surface of the food.

368

1. Rationale:

369

11. Food thawing procedures must be followed in order to preserve sanitation and safety levels.

370

371

**CH 06_112 __SPECIAL MEALS__**

372

373

1. Policy:

374

11. Special meals should be provided to inmates free of any personal cost:

375

111. When approved; and

376

111. To accommodate an inmate's valid religious requirement. An inmate must officially declare their religion in writing via the designated PCF form before a religious meal request will be considered valid. An inmate may elect to change their declared religion once every 30 days (reference policy: [[CH 01 Access to Religion>>doc:Policy.Corrections.CH 01 Access to Religion.WebHome]]).

377

11. Special meals may be provided to inmates in response to behavior problems or safety issues as administrative management options (not disciplinary options).

378

11. Food should never be used for reward or punishment.

379

11. Food service staff should have one-week menus on file for inmates who:

380

111. For religious reasons, are not permitted to consume certain food items;

381

111. Require diets low in salt, fat, or sugar; or

382

111. Have other physician-prescribed dietary requirements.

383

11. Only the Kitchen Supervisor or Administration may approve the removal of an inmate from the Common Fare menu.

384

11. To the extent practicable, a hot flesh-food entree should be available to accommodate inmates' religious dietary needs. Hot entrees should be offered three times a week and should be purchased, prepared, and served in a manner that does not violate the religious requirements of any faith group.

385

11. Common Fare meals should be served with disposable plates and utensils, except when a supply of reusable plates and utensils has been set aside for Common Fare service only. Separate cutting boards, knives, food scoops, food inserts, and other such tools, appliances, and utensils should be used to prepare Common Fare foods, and should be identified accordingly. Meat and dairy food items and the service utensils used with each group should be stored in areas separate from each other. A separate dishpan should be provided for cleaning these items, if a separate or three-compartment sink is not available.

386

11. The Common Fare program should accommodate inmates abstaining from particular foods or fasting for religious purposes at prescribed times of the year. During Ramadan, Muslims participating in the fast should receive the approved meals after sundown for consumption. During the December fast, vegetarian or hot fish dishes should replace meat entrees. Fasting inmates should receive both noon and evening meals after sundown.

387

11. Inmates not participating in the Common Fare program but electing to observe Ramadan or the December fast should be served the main meal after sundown. If the main menu does not meet religious requirements, the inmate may participate in the Common Fare program during the period in question.

388

11. PCF should have the standard Kosher Passover foods available for Jewish inmates during the eight-day holiday. The food service department should be prepared to provide Passover meals to new arrivals. All Jewish inmates observing Passover should be served the same Kosher Passover meals, whether or not they are participating in the Common Fare program.

389

11. During the Christian season of Lent, a meatless meal (lunch or dinner) should be served on the food service line on Fridays and on Ash Wednesday.

390

11. The Medical Branch may order snacks or supplemental meals for reasons including, but not limited to:

391

111. Insulin-dependent diabetes;

392

111. A need to increase protein or calories for pregnancy, cancer, AIDS, etc.;

393

111. Prescribed medication must be taken with food.

394

1. Rationale:

395

11. Obliging special diet requests is legally required when such diets are necessary:

396

111. To implement the medical instructions of appropriate medical authority; or

397

111. To accommodate an inmate's religious needs.

398

11. Requiring inmates to follow specific procedures in order to validate their religious meal requests helps minimize the frequency of invalid requests aimed at causing managerial and financial burdens on PCF.

399

11. Although PCF should not use special meals as punishment, special disciplinary diets have been upheld by some courts as a disciplinary punishment, especially for throwing food or other disciplinary infractions involving food services.

400

401

**CH 06_113 __INSPECTIONS__**

402

403

1. Policy:

404

11. Food service areas and equipment will meet established governmental health and safety codes as documented by an independent, outside inspector. An independent, external inspector should conduct annual inspections.

405

11. Food services staff should continuously observe and inspect their areas of assignment for safety and sanitation compliance while on duty.

406

11. A qualified contractor should inspect the hood fire suppression systems every six months.

407

11. Small portions of every item served to inmates from each meal must be placed on a tray and stored in the walk-in refrigerator for at least 24 hours. Each tray must be marked with the date and time prepared. If there are no complaints within 24 hours, the sample meal may be disposed of. If there are complaints or if an inmate gets sick or dies, the sample meal will be allowed to be subjected to inspection by the governing health department (an independent, outside entity).

408

11. Administration should conduct weekly inspections of all food service areas, including dining, storage, equipment, and food preparation areas.

409

11. All of the food service department equipment (ranges, ovens, refrigerators, mixers, dishwashers, garbage disposal, etc.) should be inspected frequently.

410

11. The Kitchen Sergeant should inspect food service areas at least weekly.

411

11. The Kitchen Sergeant or designee will verify and document the requirements of food and equipment temperatures.

412

11. Dishwasher equipment temperatures should be checked prior to each use.

413

11. Staff should check refrigeration/freezer and water temperatures daily and document the results.

414

11. Formal inspections should note any recommended corrective actions in a written report. The Corrections Chief Deputy should be given a copy of formal inspection reports and should establish the date(s) by which identified problems should be corrected.

415

1. Rationale:

416

11. Routine and frequent inspections allow for deficiencies to be addressed early.

417

11. An independent, outside source for inspections will be able to more effectively provide unbiased critiques.

418

419

**CH 06_114 __ICE DETAINEES__**

420

421

1. Policy:

422

11. ICE detainees shall not be permitted to work in the food service areas or be assigned food service tasks.

423

1. Rationale:

424

11. ICE detainees are usually incarcerated at PCF for only short periods of time. Thus, a significant burden would be placed upon PCF due to the higher turnover with respect to the replacement and training of workers.

425

426

**CH 06_115 __MEDICAL SCREENING__**

427

428

1. Policy:

429

11. All food service inmates, should receive a pre-employment medical screening noting the importance of identifying those communicable diseases more likely to be found in the inmate population.

430

11. Inmates who have been absent from work for any length of time for reasons of communicable illness (including diarrhea) should be referred to the Medical Branch for a determination as to fitness for duty prior to resuming work.

431

11. The medical examination should be conducted in sufficient detail to determine the absence of:

432

111. Acute or chronic inflammatory condition of the respiratory system;

433

111. Acute or chronic infectious skin disease;

434

111. Communicable disease; and

435

111. Acute or chronic intestinal infection.

436

11. The Kitchen Sergeant or other supervising staff should inspect all inmate food service workers on a daily basis at the start of each work period. Inmates who exhibit signs of illness, skin disease, diarrhea (admitted or suspected), or infected cuts or boils should be removed from the work assignment and immediately referred to the Medical Branch. The inmate may return to work only after the Kitchen Sergeant has received written clearance from the Medical Branch.

437

1. Rationale:

438

11. Prohibiting workers with a communicable disease or illness to work in food service areas or be assigned food service tasks will help prevent the spread of disease and/or illness.

439

440

**CH 06_116 __DOCUMENTATION__**

441

442

1. Policy:

443

11. Inspections completed by PCF staff should be documented in the jail computer system.

444

11. Inmate meals served should be documented in the jail computer system.

445

11. Documentation should be logged in the jail computer system regarding special meals served and should include:

446

111. Names of inmates receiving special meals;

447

111. Dates the special meals were provided; and

448

111. Menu items of special meals.

449

11. The Kitchen Sergeant should keep copies of regular menus, modified menus, and deviations from the menu for the dietitian’s review. Menus of served meals should be retained for a minimum of three years.

450

1. Rationale:

451

11. Documentation of meals served should be maintained to:

452

111. Provide an audit trail for reviewing the quality of food service; and

453

111. Assist in defending claims of inadequate food service against the jail.

454

455

**CH 06_117 __PROHIBITIONS__**

456

457

1. Policy:

458

11. Tobacco in all its forms should be prohibited in the food service areas.

459

11. Paint on any surface that could come into contact with food is prohibited.

460

1. Rationale:

461

11. By prohibiting tobacco products in the food services areas, the misuse of tobacco products and the use of food services as contraband trafficking venues can be prevented.

462

11. Food must be protected from paint contamination.

Wiki source code of CH 06 Food Services