Serving of Food

Written policy and procedure shall govern the serving of food, to include, but not be limited to, the following: (1) Meals shall be served under the direct supervision of staff to provide conditions that minimize regimentation and avoid favoritism and improper handling of food and waste; (2) All meals shall normally be served in a group dining setting and only be served in cells when necessitated by safety and security; (3) At least three meals shall be provided at regular meal times during a 24 hour period with no more than 14 hours between the evening meal and breakfast. Two of the three meals shall be hot meals, with variations allowed on weekends or holidays or during hot summer weather, provided that the basic nutritional goals are met; (4) Accurate counts and records shall be maintained on all meals served; and, (5) Written policy shall preclude the use of food as a disciplinary measure.