Food Preparation

(1) All food preparation shall be under the supervision of qualified food service personnel following a prepared menu in which the following are considered: flavor, texture, temperature, appearance, and palatability. (2) All food products that are grown or produced on the grounds of the county correctional facility shall be inspected and approved by qualified food service personnel for all small garden operations, and an appropriate governmental agency for larger agricultural or dairy operations. The distribution of the above products to the kitchen shall be in a timely fashion, in order to guarantee freshness and condition for optimum food service. (3) All food, milk and other dairy products purchased, stored and prepared shall conform with the standards outlined in the Department of Public Health Regulation, 105 CMR 590.000.