Food Services

(1) Type I, II, III, and IV Facilities shall meet the following requirements unless otherwise specified. MINIMUM STANDARDS FOR LOCAL CORRECTIONAL FACILITIES CHAPTER 1400-01 (2) Food service guidelines and a menu pattern approved by a dietician, at least annually, shall be used by each facility in the preparation of meals. Menu evaluations shall be conducted, at least quarterly, by food service supervisory staff to verify adherence to the established basic dietary servings. This requirement applies only to Type I Facilities. (3) Working inmates shall receive at least three (3) meals every twenty-four (24) hours with no more than fourteen (14) hours between any two (2) meals. At least two (2) of these meals shall be hot. Non-working inmates shall receive at least two (2) meals every twenty-four (24) hours with no more than fourteen (14) hours between any two (2) meals. Variations may be allowed based on weekend and holiday food service demands, as long as basic nutritional goals are met. This requirement applies only to Type I Facilities. (4) All meals shall be prepared (except when catered) and served under the direct supervision of staff. This requirement applies only to Type I, II, and III Facilities. (5) Inmates involved in the preparation of the food shall receive an agency-approved pre- assignment medical screening to ensure freedom from illness transmittable by food or utensils. Facilities shall have a policy to insure those currently assigned to food service preparation duties who are identified by food service staff as having an illness or infection shall be removed from those duties. This requirement applies only to Type I, II, and III Facilities. (6) Written policy and procedure shall require that accurate records are maintained on the number of meals served per day, the actual food served, and meal schedule. This requirement applies only to Type I Facilities. (7) Facilities shall inspect all food service areas on a weekly basis, including dining and food preparation areas and equipment by administrative, medical, or food service personnel. This requirement applies only to Type I, II, and III Facilities. (8) Written policy shall require that food shall never be used as a reward or disciplinary measure. This requirement applies only to Type I and II Facilities. (9) Modified diets shall be prepared for inmates when requested by medical staff or by a physician's order, and all reasonable efforts shall be made to accommodate the dietary needs of a religion. This requirement applies only to Type I and II Facilities. (10) Shelf goods shall be maintained between forty-five (45) degrees and eighty (80) degrees Fahrenheit; refrigerated foods between thirty-five (35) degrees and forty (40) degrees Fahrenheit; and frozen foods at zero (0) degrees Fahrenheit or below. This requirement applies only to Type I, II, and III Facilities. (11) The preparation or storage of open food, other than a reasonable amount of commissary MINIMUM STANDARDS FOR LOCAL CORRECTIONAL FACILITIES CHAPTER 1400-01 food, shall not be permissible in the immediate housing area. This requirement applies only to Type I, II, and III Facilities. (12) Refrigerators shall be clean and contain a thermometer. This requirement applies only to Type I, II, and III Facilities. (13) All food products shall be stored at least six (6) to eight (8) inches off the floor on shelves or in shatter-proof containers with tight fitting lids. This requirement applies only to Type I, II, and III Facilities. (14) Insecticide, cleaning agents and poisonous substances shall be plainly labeled and stored away from food. This requirement applies only to Type I, II, and III Facilities. (15) Culinary equipment (knives and other sharp instruments) shall be securely stored, inventoried and their use controlled. This requirement applies only to Type I, II, and III Facilities. (16) Stoves shall be equipped with operable hooded exhaust systems and the filters shall be kept clean. This requirement applies only to Type I, II, and III Facilities.