Current through Register Vol. XLI, No. 50, December 13, 2024
Section 95-2-12 - Food Service12.1. Menu Review. There shall be documentation that the menu is reviewed by a registered dietician on at least a quarterly basis to insure that the food allowances required for basic nutrition are met. Menu evaluations shall be conducted at least monthly by correctional facility food service supervisory staff to verify adherence to the established basic daily servings.12.2. Menu Planning. Food service staff shall develop planned menus in advance, and substantially follow the schedule. In the planning and preparation of all meals, food flavor, texture, temperature, appearance and palatability shall be taken into consideration.12.3. Therapeutic Diets. Therapeutic diets shall be available upon medical authorization. Specific diets shall be prepared and served to inmates according to the orders of the treating physician or dentist, or as directed by the responsible health authority. Medical diet prescription shall be specific and complete, furnished in writing to the food service manager, and rewritten monthly. Special diets shall be kept as simple as possible and should conform as closely as possible to the foods served other inmates.12.4. Religious Diets. Religious diets shall be approved by the chaplain and warden. Religious diet prescriptions shall be specific and complete, furnished in writing to the food service manager, and rewritten monthly. Special diets shall be kept as simple as possible and shall conform as closely as possible to the foods served other inmates.12.5. Management. A full-time staff member, experienced in food management, shall supervise food service operations. This staff member shall have the resources, authority and responsibility to provide for the correctional facility's complete food service, including three meals a day that are nutritionally adequate, palatable and attractive, and which are produced under sanitary conditions, at reasonable costs. The food service manager shall have a minimum of three years experience in food management.12.6. Health Protection. Procedures shall provide for adequate health protection for all inmates and staff in the correctional facility, and inmates and other persons working in food service with the following requirements: 12.6.a. A preassignment medical examination of all persons involved in the preparation of food, and periodic examinations thereafter, shall be conducted to insure freedom from diarrhea, skin infections, and other illnesses transmissible by food or utensils; all examinations shall be conducted in accordance with local requirements regarding restaurant service employees in the community.12.6.b. When the correctional facility's food services are provided by an outside agency or individual, the correctional facility must have written verification that the outside provider complies with the state and local regulations regarding food service; and,12.6.c. All food handlers shall be instructed to wash their hands upon reporting to duty and after using toilet facilities.12.7. Code Compliance. There shall be documentation by an independent, outside source that food service facilities and equipment meet established governmental health and safety codes.12.8. Inspections. Procedures shall require weekly inspections of all food service areas, including dining and food preparation areas and equipment. Refrigerator and water temperatures shall be checked on a daily basis by administrative, medical or dietary personnel.12.9. Group Dining. Space shall be provided for group dining except when security or safety consideration justify otherwise. 12.10. Meal Schedule. At least three meals, of which two are hot meals, shall be provided at regular meal times during each 24-hour period, with no more than 13 hours between the evening meal and breakfast.12.11. Meal Service. All inmates and staff, except those on special medical or religious diets, shall eat the same meals. Food shall not be withheld, nor the standard menu varied, as a disciplinary sanction for an individual inmate. This standard does not preclude rewarding groups of inmates with special foods in return for special services or under special circumstances. Food not prepared on a regular basis may also be used on seasonal food patterns.12.12. Meal Records. A uniform system shall be established to record the number, cost, and type of meals served inmates, employees, guests, and visitors. These records shall be required for fiscal accounting, dietary purposes, and budget planning. Employees, guests, and visitors shall be served the same food inmates are served. Food service records shall include the published menus, information on waste, food costs and nutritional accounting, and notation of food products raised or produced in the system.12.13. Budget. The food service operations shall use budgeting, purchasing and accounting practices that include, but are not limited to, the following systems: 12.13.a. Food expenditure cost accounting designed to determine cost per meal;12.13.b. Estimation of food service requirements;12.13.c. Purchases of supplies at wholesale prices and under other favorable conditions, when possible;12.13.d. Determination of and responsiveness to inmate eating preference; and,12.13.e. Refrigeration and storage of food, with specific storage periods.