Current through Register Vol. XLI, No. 50, December 13, 2024
Section 95-3-12 - Food Service12.1. Menu Inspection. A qualified nutritionist shall inspect and approve menus in advance of adoption and make recommendations regarding diets to assure adherence to nationally recommended basic daily caloric and nutritional requirements.12.2. Review. All menus, including special diets, shall be planned, dated, and available for review at least one month in advance; notations shall be made of any substitutions in the meals actually served. Substitutions shall be of equal nutritional value.12.3. Temperature. Meals must be served at the appropriate temperature. There shall be at least two hot meals a day.12.4. Varied and Nutritional. Meals must be varied and nutritional.12.5. Special Diets. Special diets for medical and religious reasons shall be provided.12.6. Management. If food service is provided, a staff member experienced in food service shall be designated to be responsible for food service operations.12.7. Health Protection. Adequate health protection shall be provided for all inmates and staff in the facility, and inmates and other persons working in food service. Food handlers, facility, and equipment shall meet all applicable health and safety standards.12.8. Records. Records of daily menus shall be maintained. Records of inmates' refusal to eat shall be noted in their medical files.12.9. Restriction. Restriction of food shall not be used as discipline. 12.10. Toilet and Wash Basin. Toilet and wash basin facilities shall be available to food service personnel in the vicinity of the food preparation area.12.11. Regimentation. Meals shall be served under conditions that minimize regimentation, although there should be supervision by staff members. When a meal must be served in a cell, a small table or shelf and some type of seat shall be provided which shall not be in close proximity to toilets.12.12. Frequency. At least three regular meals of which two are hot meals, shall be served at regular meal times during each 24-hour period with no more than 15 hours between the beginning of the evening and breakfast meals.12.13. Documentation. There shall be documentation that health and safety regulations are met.12.14. Utensils. All inmates shall be provided all necessary utensils and drinking cups with each meal.