Prison Food Service Where can I get a list of prisons? What meal services are provided to inmates? What exactly is prison privatization? Can Public and Private Costs be Compared? Is the public ready to accept the private sector providing a service traditionally performed by the government? Can the government maintain adequate supervision through careful monitoring and evaluation? In the case of complaints by inmates or prison employees, is the government or the private contractor liable? Prison food costs * Wardens * Associate Wardens * Chaplains, Jail Administrators * Food Service Managers * Inmates * Inmates’ Families and friends * Interstate Compact Officials * Case Agents * Marshals * Case Managers * Parole Officers * Head of DOC * Classification Officers * Mail Rooms * Health and Medical Institution Officials * Halfway Houses * Regional Designators * Chabad & non-Chabad Rabbis * Institution Rabbis * Inmate Advocate Organizations * Administrative resources * I have a friend in prison, can I go and visit them? * Yes. You must have a current ID such as a Driver’s License or state ID. * Can I send them food? * Can I send them clothing and money? * Can I call them? * Can I email them? * Can I send books and magazines, and CD’s? * Can I send medicine? * Can I send personal care products? * Can I write a letter? Are my letters private? FOOD SERVICE FOR INMATE MEALS Food Service Safety and Sanitation ARIZONA DEPARTMENT OF CORRECTIONS CHAPTER: 900 INMATE PROGRAMS AND SERVICES OPR: OPS DEPARTMENT ORDER MANUAL DEPARTMENT ORDER: 912 FOOD SERVICE SUPERSEDES: DO 912 (03/04/02) EFFECTIVE DATE: JANUARY 28, 2009 TABLE OF CONTENTS PURPOSE RESPONSIBILITY APPLICABILITY PROCEDURES 912.01 HEALTH REQUIREMENTS 912.02 SANITATION REQUIREMENTS 912.03 MEAL COUNTING PROCESS/PORTION CONTROL 912.04 MISCELLANEOUS INFORMATION 912.05 RESTRICTED DIETS 912.06 COMPLIANCE WITH SECURITY REQUIREMENTS IMPLEMENTATION PURPOSE This Department Order ensures that inmates are provided nutritious meals. The Department operates cost-effective food service; and that food is not used for reward or punishment. Department staff shall conduct inspections of food service areas to ensure efficient, sanitary, safe food preparation and operation. The Department provides meals meeting religious and medical needs as stipulated. RESPONSIBILITY Department staff and contract employees alike are responsible for providing nutritious meal that are visually appealing, prepared and serviced consistent with Arizona Department of Health Services food code guidelines. Wardens have overall responsibility for food service operations at their institutions. Each Warden shall designate a staff member as the institution’s Food Service Liaison who shall be responsible for communication, administration, contractor compliance monitoring, review of invoices, and daily coordination of operational requirements. Specific responsibilities include: * Conducting quarterly reviews and making appropriate reports. * Conducting assessments of Food Service systems including consideration of recommendations regarding operations, equipment and maintenance. * Participating in or conducting required inspections. APPLICABILITY This Department Order is applicable to all Department and contract prison operations, except that contract prisons are exempt from instructions addressing: * Staff meal token requirements * Billing requirements * Physical plant issues, including equipment and maintenance, which are addressed in the terms of the contracts * Use of donated or surplus food PROCEDURES 912.01 HEALTH REQUIREMENTS - Wardens, Deputy Wardens, Administrators and Work Incentive Pay Plan (WIPP) Coordinators shall ensure: 1.1 Inmate Food Service Workers are medically cleared for work by Health Services staff in accordance with specifications of the Food Service Technical Manual. 1.2 Contract Food Service Staff (CFSS) shall ensure Food Service staff/inmate workers with any transmittable illness are not permitted to work in any capacity that may present a health threat to the food service operation and that hygienic food-handling practices are followed. 912.02 SANITATION REQUIREMENTS 1.1 All Food Service employees are responsible for ensuring sanitary standards in all food service operations and for training staff and inmates on personal cleanliness/hygiene, as well as sanitary preparation of food, food storage, serving meals, and the care and maintenance of equipment. 1.2 The Warden shall establish a sanitation inspection team including: 1.2.1 FHA or Correctional Registered Nurse Supervisor (CRNS) II will serve as the Chairperson 1.2.2 Food Service Contractor Manager 1.2.3 A member from institution Maintenance 1.2.4 The institution’s Food Service Liaison 1.2.5 Other staff as deemed appropriate 912.03 MEAL COUNTING PROCESS/PORTION CONTROL 1.1 A meal counting system shall be established at each institution in a format outlined in the Food Service Technical Manual, which meets the institution’s needs. The system shall use the Meals Ordered and Actual Served documents outlined in the Technical Manual. 1.2 Food Service staff shall strictly observe and monitor all portion control measures during meal times. Guidelines shall be established in the Food Service Technical Manual. 912.04 MISCELLANEOUS INFORMATION 1.1 Enhanced Meals - The Contractor shall provide six enhanced meals annually. Specification of these meals shall be detailed in the Food Service Technical Manual. 1.2 Staff Meals - Meal tokens shall be made available to staff and guests of the Department, at a price determined by the Department. A process for the sale of the tokens shall be established in the Food Service Technical Manual. 1.3 Billing Process - The Department shall pay for meals as detailed in the Food Service Technical Manual. 1.4 Food Cutting/Product Testing - The Department reserves the right to have any product tested for compliance in accordance with the Food Service Technical Manual. 912.05 RESTRICTED DIETS 1.1 The Food Service Technical Manual shall outline a process for providing medically ordered and/or religiously required diets. The manual shall establish a process for obtaining the following restricted diets: 1.1.1 Medical Diets 1.1.2 Religious Diets 1.1.3 Diet terms and conditions 1.1.4 Diet Order/Diet Card 1.2 Medical and Religious Diets shall be prepared as outlined in the Food Service Technical Manual and the Diet Reference Manual. 1.3 A Registered Dietitian shall review diets for nutritional adequacy annually and whenever a substantial change to the menus are made pursuant to NCCHC Standards. 1.4 The Food Service Contractor shall provide the necessary supervision and training, ensuring restricted diets are prepared and served in accordance with the Diet Reference Manual. 1.4.1 A Food Service Staff member shall be trained in the preparation and delivery of the restricted diets, and shall be responsible for obtaining the inmate’s signature when the inmate receives a diet tray or snack. 1.4.2 The Food Service Technical Manual shall address, at a minimum, requirements concerning the following: 1.4.2.1 The Contractor’s responsibilities 1.4.2.2 An inmate’s removal from a Medical or Religious Diet 1.4.2.3 The Medical Diet Process 1.4.2.4 The Religious Diet Process 1.4.2.5 A process for ensuring that inmates who are on a Medical or Religious Diet and who transfer continue to receive the diet at their new location. 912.06 COMPLIANCE WITH SECURITY REQUIREMENTS 1.1 General Security - Contractors and Food Service Liaisons shall work closely with Security staff to maintain proper custody, control and security. Established procedures shall be followed by Contract Food Service Staff in the areas of: 1.1.1 Supervision and operations management 1.1.2 Control of supplies to include ordering, storage and movement 1.1.3 Proper use of all equipment and hardware to include control of items of security concern such as small utensils and other sharp implements 1.1.4 Appropriate security of food supplies, especially for items considered to be at high-theft risk including food stuffs used as intoxicants 1.2 Tool Control - All utensils shall be securely stored in a locked cabinet with a shadow board located within the food service area when not in use and shall be logged out/in on a Tool Check-Out form as outlined in Department Order #712, Tools and Restricted Product Control. Assigned contractor or Department staff shall ensure tools are secured and accounted for as outlined in Department Order #712. 1.3 Key Control - All keys and key sets shall be labeled, inventoried, and issued in accordance with Department Order #702, Key Control, and applicable Institution Orders. Under no circumstances shall any inmate be permitted to use keys. The loss of any key or key set shall be reported as outlined in Department Order #702. 1.4 Safety Standards - Food Service personnel shall be familiar with safety standards, including fire prevention and control. Food Service Contractors or their designees shall be responsible for instructing all kitchen personnel on safety techniques and for providing appropriate supervision to ensure instructions are followed. IMPLEMENTATION The Division Director for Offender Operations shall maintain a Technical Manual that includes: o A meal projection/counting process o A process for providing medically and religiously required diets o General and specific food services operations to include procedures for compliance with contract terms o Training for Food Service Staff and inmate kitchen workers o Compliance with specific security procedures and requirements o Equipment and maintenance o Emergency response plan o Portion control o Restricted diets o Surplus/donated foods o Reviews and evaluations o Food cutting/product testing The Division Director for Offender Operations, in coordination with Health Services staff shall maintain a "Diet Guidelines" Manual. The manual shall be reviewed annually and updated as appropriate. Wardens shall maintain an Institution Order to implement or supplement this Department Order and the processes indicated in the Technical Manual. Where appropriate, key and tool control shall be addressed in the applicable Institution Order and/or Post Order. Dora Schriro Director Take a look at this. Polk County Sheriff's Office Food Service Section The Food Service Section staff is composed of certified food service detention deputies and Food Service Specialist (Civilians). They supervise an inmate work force of 100 inmates. Some of the food used for inmate meals has been raised and harvested by inmate labor. The Food Service Section cooked and served over 3,132,544 meals in 2006 at one of the lowest cost per meal rate in the state. The Food Service Section has two kitchen facilities. One is located in Bartow at the Central County Jail, and the other is located at the South County Jail in Frostproof. In 2006 the kitchen facility at the Central County Jail served over 1.2 million meals, and the South County facility served over 1.9 million. The Central County Jail facility also prepared 75,577 meals for the Sheriff's Training and Respect Program. This is an average of 8,800 meals per day. Meals for the Sheriff's Training and Respect Program, are prepared at the Central County Jail and are delivered by cart to the housing facility. Some of the food used for inmate meals has been raised and harvested by inmate labor working at the Detention Farm. All food is prepared, under the supervision of Food Service Detention Deputies and Specialists, by inmate labor consisting of two shifts, each with 25 inmates per shift at both facilities. Both facilities maintain staff dining rooms serving three meals a day to all Polk County Sheriff's Office personnel, medical, maintenance and the S.T.A.R. educational staff from the Polk County School Board. The Food Service Section is allocated for 14 certified food service detention deputies and 13 Food Service Specialist (Civilians). This includes two sergeants and one administrator position. All members of the Food Service Section are Florida State Certified Professional Food Handlers. Aside from the inmate and staff dining meals prepared, the Food Service Section also prepares food for special groups and occasions such as the Sheriff’s Leadership Council tours, Community Service activities, S.T.A.R. Program Graduations, and departmental staff meetings. The Detention Food Service Section also maintains a mobile kitchen for use during emergency situations. In 2005, the mobile kitchen responded to the Panhandle area following Hurricane Dennis and to Waveland, Mississippi in August to assist in the recovery efforts in the wake of Hurricane Katrina. During the aftermath of Hurricane Charley in 2004, Polk County Sheriff's personnel set up a command center in central Polk County for two weeks and the Food Service mobile kitchen was deployed. One month later when Hurricane Ivan came ashore in the panhandle the mobile kitchen was deployed to Santa Rosa County for 8 days. The Detention Food Section has also provided and delivered food and beverages for Polk County Sheriff's Office personnel during emergency situations with Polk County.