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Ayres NCJRS MAR .&2,.. ... 1988 The National Sheriffs' Association Alexandria, VA 22314 2nd Edition-1988 Publication of this handbook was supported by Grant No. GR-7 from the National Institute of Corrections, U.S. Department of Justice. Points of view or opinions stated in this document are those of the author and do not necessarily represent the official position or policies of the U.S. Department of Justice or of the National Sheriffs' Association. 110094 U.S. Department of Justice National Institute of Justice This document has been reproduced exactly as received from the person or organization originating it. Points of view or opinions stated in this document are those of the authors and do not necessarily represent the official position or policies of the National Institute of Justice. Permission to reproduce this copyrighted material in mi­ crofiche only has been granted by National Sheriffs' Association to the National Criminal Justice Reference Service (NCJRS). Further reproduction outside of the NCJRS system requires permis­ sion of the copyright owner. Library of Congress Catalog Card Number 88-90526 Copyright © 1988 The National Sheriffs' Association The National Institute of Corrections is authorized to copy and print such additional copies of this handbook as it det:ms necessary or desirable. - ---- -----------_._--- TABLE OF CON'IiENTS Fareword v Acknowledgments vz Chapter I INTRODUCTION AND OVERVIEW 1 Chapter II PERSONNEL, SUPERVISION, AND TRAINING 5 Chapter III EQUIPMENT TRENDS IN TODAY'S FOOD SERVICE 11 Clw,pter IV SECURITY REQT TIREMENTS FOR THE JAIl, FOOD SERVICE 17 Chapter V EFFECTIVE FOOD PURCHASING 21 Chapter VI RECEIPT, INSPECTION, AND STORAGE OF FOOD 25 Chapter VII MENU PLANNING FOR NUTRITION AND APPEAL 35 Chapter VIII PREPARING AND SERVING FOOD IN THE JAIL 55 Chapter IX SANITATION AND SAFETY IN THE FOOD SERVICE 73 Chapter X CONTRACT FOOD SERVICE: THE PROS AND CONS 87 ill Appendix A ACA FOOD SERVICE STANDARDS FOR ADULT LOCAL DETENTION FACILITIES 93 Appendix B GUIDELINES FOR DOCUMENTATION OF FOOD SERVICE STANDARDS 97 Appendix C SAMPLE POLICIES AND PROCEDURES: SECURITY OF THE FOOD SERVICE 99 Appendix D SAMPLE POLICIES AND PROCEDURES: DECENTRALIZED SERVING 101 Appendix E SAMPLE POST ORDERS 103 Appendix F SANIT}'JLTION OF DISHES AND UTENSILS 105 Appendix G SAMPLE STOCK RECORD CARD 109 Appendix H WEIGHTS AND MEASURES 111 Appendix I SAMPLE MENUS 113 Appendix] SAMPLE REQUEST FOR PROPOSAL FOR CONTRACT FOOD SERVICE 121 Additional S aurces iv FOREWORD The National Sheriffs' Association has prepared this second edition of Food Service in Jails with support from the National Institute of Corrections, U.S. Department of Justice. Food service is a vital function of today's jail. The quality of this service affects not only the health and morale of both inmates and staff, but also the manner in which the facility is viewed by the public, state and local officials, and the courts. This handbook is designed specifically for jail administrators and food service managers, who are responsible for every aspect of their facilities' food service, including the mainte­ nance of all nutrition, sanitation, and safety standards. Specific recommendations for every phase of the jail food operation are set forth in these chapters. However, these recommen­ dations must be implemented within the framework of all applicable state and local codes. For those administrators considering contract food service, an overview of this subject is provided. The purpose of this handbook is to assist all jail food service personnel in achieving and maintaining the highest standards of quality as they meet the overall goal of the jail food service: to provide three balanced, nutritionally adequate meals a day, prepared under sanitary conditions, within the established budget. L. Cary Bittick Executive Director National Sheriffs' Association v ACKNOWLEDGMENTS This publication was made possible through the combined efforts of a number of indi­ viduals who donated their time and expertise during its development. We are particularly grateful to our advisory Goard: Sheriff Harold E. Bray Chief Deputy Carl Peed Sheriff Richard Rainey Jefferson County, CO Office of the Sheriff Contra Costa County, CA Fairfax County, VA Special appreciation is also extended to the following persons, whose critical reading of the draft chapters and invaluable recommendations contributed significantly to this second edition of Food Service in Jails: Thomas Bissell Sgt. Bernard Pfister Qy,artermaster Food Service Supervisor Montgomery County Detention Center Fairfax County Adult Detention Center Rockville, MD Fairfax, VA Mark La Croix Marjorie Plummer Senior Sanitarian Director, Program Design Fairfax County Health Dept. Szabo Correctional Services Fairfax, VA Oak Brook, IL Rosemary Leidholdt William Schmidt Food Service Manager Director, Support Services Jefferson County Sheriffs Detention Contra Costa County Sheriffs Detention Facility Facility Golden, CO Martinez, CA Vera Perrini Jeff Vickers Food Service and Nutritinn Cansultant Food Service Manager Fairfield County, CT Contra Costa County Sheriffs Detention Facility Martinez, CA We are also grateful for the contributions of the Office of the Sheriff, Alexandria, VA; the Office of the Sheriff, Plymouth County, MA; Lincoln Foodservice Products, Inc., Fort Wayne, IN; and Gerald Collins, Regional Administrator, Food Service, Federal Bureau of Prisons. Credit for consistent direction throughout the text development belongs to NSA Execu­ tive Director L. Cary Bittick; to Anna Laszlo for her guidance and valuable insight; and to Theresa Seemiller, Walter Bacak, and Mary Ann Perrini for their assistance in producing and finalizing the manuscript. Finally, appreciation is extended to NI,C project monitors Michelle Borg and William Frazier. vi CHAPTER I Introduction and Overview THE JAIL FOOD SERVICE~ placed heavy pressure on the jail's food service depart­ MEETING A GROWING ment. Today, only the most highly trained professional can direct an operation to effectively meet these pres­ CHALLENGE sures and demands from every level. No longer can a deputy sheriff, for example, Nowhere do food service managers and dietitians face trained only in custody and security, simply be told conditions as demanding and potentially hazardous as to add management of the food service to his or her those in America's correctional system.) responsibilities. Chronic overcrowding, the threat of violent incidents, The person responsible for this department must and the ever-present potential for lawsuits are among have a vast knowledge of the tasks required in plan­ the adverse conditions affecting food service in today's ning, preparing, and serving nutritious meals under jail setting. By the latest statistics, 254,986 adult in­ sanitary, safe conditions. In addition, the food service mates were held in jails across the United States, and manager and staff must have highly developed inter­ feeding them had become a multimillion-dollar-a-year personal skills and the ability to act as role models, industry. Because it affects all of these inmates, the trainers, and supervisors of inmate workers. jail'S food service impacts more dramatically on the in­ The following statement by a correctional food ser­ stitution's overall climate, morale, control, and super­ vice professional illustrates the intensity of pressure felt vision than any other department. The inmate mayor by these managers: may rwt go to chapel, to a G.E.D. class, or to a work assignment-but three times, every single day, he or she "1 believe no other job in the field of corrections is affected by the food service. Each day, the inmate is experiences the never-ending pressure to meet dead­ concerned with what is being served for breakfast, lines as the food service manager does. In most cases, lunch, or dinner. Furthermore, unlike food service in we are given some of the most difficult inmate workers, a hospital, on a college campus, or even in the military, and we are expected to produce a product that must be nutritionally adequate, properly prepared, and at­ the jail's food operation has an absolute monopoly over tractively served at a specific time three, four, five, or the persons it serves. six times a day, for 500 or more inmates. This task would not be too difficult, and it has been done for a Criticism, Pressures Plague Food Service long time in the military, but then someone says, 'Make 25 of the meals Kosher, 30 a medical bland diet, 15 low For the inmate, eating is a way of dealing with the sodium, 30 1800 calorie controlled, 50 no pork with a overwhelming stress of incarceration. Thus, because of protein substitute, and 10 vegetarian-and you must the major role it plays in the inmate's daily existence, maintain a budget of $2.25 per person, per daY.
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