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Irish Prison Service Irish Prison Service Independent External Audit of Prisons Catering Year 2001 1 Irish Prison Service Irish Prison Service Independent External Audit of Prisons Catering Year 2001 May, 2002 2 Independent External Audit of Prisons Catering Independent External Mission Statement of the Irish Prison Service The mission of the Irish Prison Service is to provide safe, secure and humane custody for people who are sent to prison. The Service is committed to managing custodial sentences in a way which encourages and supports prisoners in their endeavouring to live law abiding and purposeful lives as valued members of society. 3 Irish Prison Service BAILE ÁTHA CLIATH ARNA FHOILSIÚ AG OIFIG AN tSOLÁTHAIR Le ceannach díreach ón Oifig Dhíolta Foilseacháin Rialtais, Teach Sun Alliance, Sráid Theach Laighean, Baile Átha Cliath 2. nó trid an bpost ó Foilseacháin Rialtais, An Rannóg Post Tráchta 51 Faiche Stiabhna, Baile Átha Cliath 2. Teil: 01 647 6834/35/36/37 nó Fax: 01 647 6843 DUBLIN PUBLISHED BY THE STATIONERY OFFICE To be purchased directly from The Government Publications Sales Office, Sun Alliance House, Molesworth Street, Dublin 2 or by mail order from Government Publications, Postal Trade Section, 51 St. Stephen’s Green, Dublin 2. Tel: 01 647 6834/35/36/37 or Fax: 01 647 6843 €5.00 ISBN 0-7076-9293-8 Contact Details: Irish Prison Service Headquarters, Monastery Road, Clondalkin, Dublin 22. Phone +353 1 461 6000 Fax + 353 1 461 6027 Website: www.irishprisons.ie 4 Independent External Audit of Prisons Catering Independent External CONTENTS 5 Foreword 7 Introduction 9 Irish Prison Service Standards 9 Resources and Resource Development 10 Monitoring and External Audit 11 The Prison Institutions 11 Catering and Hygiene Audits 2001 15 Mountjoy 16 Dochas Centre 18 Training Unit 20 Mountjoy Medical Unit 22 St Patricks Institution 24 Arbour Hill 26 Wheatfield 28 Shelton Abbey 30 Shanganagh Castle 32 Cork 34 Fort Mitchel 36 Limerick 38 Castlerea 40 Loughan House 42 Portlaoise 44 Curragh 46 Cloverhill 48 Midlands 50 Catering Matrix 52 Hygiene Matrix 54 6 Independent External Audit of Prisons Catering Independent External Foreword 7 Food safety has become a matter of major public interest in Ireland and throughout Europe in recent years. The Hygiene of Foodstuffs regulations which were enacted in Ireland in 1998 and 2000 gave effect to European law on the matter. In the context of large scale institutions like prisons, food safety is immensely important. Within prisons, particular risks arise because large numbers of people are in close confinement together. Irish Prison Service As a consequence of drug misuse many people may be unwell or be more at risk of succumbing to illness. It is essential in the management of prisons to be assured that the highest possible standards are maintained where food safety is concerned. An indication of the scale of our operation can be gleaned from the fact that over 3,000 persons are held in prison custody on a daily basis in this jurisdiction with a throughput of in excess of 10,000 persons per annum. The Irish Prison Service, with the support and advice of CERT, have been engaged in an active programme of development and quality assurance for prisons catering in recent years. This programme is now yielding significant benefits. It has been conducted in close conjunction with the Food Safety Authority of Ireland. A key aspect of the development programme for prisons catering is the establishment of an independent external audit so as to provide comprehensive reports of the quality standards being achieved and to highlight areas in need of greater attention. In line with the policy of increased openness in the management of our prisons a decision was taken to publish summaries of these audits from the year 2001 onwards. This is the first of these publications. A characteristic of prisons catering is the inter agency partnership that operates between three public service bodies, the Irish Prison Service, CERT who bring training expertise of the highest standard and the Food Safety Authority of Ireland who have regulatory as well as hygiene promotion responsibilities. The improvement in prisons catering in recent years is testament to the professionalism within these three organisations. We can and do achieve excellence in standards when the occasion demands. Much credit must go to the many individuals both staff and prisoners whose work in relation to catering in the prisons is responsible for what has been achieved. Credit goes also to the staff of CERT and to the specialist advisors whom they engaged and also to the staff of the Food Safety Authority of Ireland. The progress that has been achieved to date is attributable to the commitment and effort of all these people. The summary audit reports show that in overall terms there is a good operational standard in prisons catering. They show also that some further work remains to be done. This further work is already in the course of being carried out in several cases. Thus the independent audit process helps all concerned in the positive development and maintenance of high standards of public service delivery. Martin Hickey Co-ordinator of Work and Training Irish Prison Service May 2002 8 Independent External Audit of Prisons Catering Independent External Introduction Concerted action has been taken in the Irish Prison Service in recent years to ensure 9 satisfactory standards in the provision of food for people in custody. The enactment of food safety regulations in the years 1998 and 2000 meant adopting new procedures in relation to hygiene and taking the steps necessary to maintain compliance with these regulations. Irish Prison Service Food is immensely important in prison. What matters is the quality of food on the prisoners’ plates. What is required is wholesome food, properly prepared and well presented. It is an essential aspect of having decent conditions in prison. Prisons catering for many years has been developed in accordance with a strategy which is now well established within the Irish Prison Service. Central to this strategy is a clear and up to date set of standards for all aspects of catering. The strategy also depends on having a well trained workforce of prison officers and prisoners. The prisoners who are involved receive certified training which is accredited by FETAC and provides them with marketable skills which they may use after their release to get employment. A further aspect of the established strategy concerns ongoing monitoring of performance and the use of an independent external audit to support the development of strategy and the maintenance of standards. This publication presents a summary of the findings of the external audit in the year 2001. Standards A set of standards for prisons catering has been developed and introduced. These are fully documented. They were developed/introduced in consultation with the staff in the prisons who are engaged in prisons catering. They were developed with the assistance of CERT and several other specialist advisers. They are subject to ongoing review and improvement where appropriate. Menus, Standard Recipes and Costs These set out standard menu cycles for the prisons which are recommended by professional dieticians and which are kept under review. A vegetarian cycle is included and the dietary needs of ethnic minority groups can be met. They include standard recipes for all cooked dishes and provide alternative dishes to permit changes to be made in the menu cycle at local discretion. The recipe manual has colour photographs showing how each meal is to be presented on the plate for the guidance of servery workers. The standard menu cycle is being extended to 21/28 days during 2002/2003 for all prisons. This arrangement has already been introduced on a pilot basis with success at some prisons. The menu cycles and the standard recipes together provide a basis for preparing standard costs at each prison and of controlling catering expenditure. IS 340 This standard has been prepared by the National Standards Authority of Ireland in consultation with the catering industry and is the standard required to achieve compliance with SI 165 of 2000, Hygiene of Foodstuffs regulations. The Hygiene Mark, which is awarded by Excellence Ireland, assesses caterers by reference to this standard. It is planned to establish the use of the Hygiene Mark at all prisons as a quality assurance procedure during the 2002/2003 period. At the end of the year 2001 seven prison kitchens had achieved the Hygiene Mark. Safety Standards 10 These provide standard safe operating procedures for the various hazards present in kitchens and a safety induction training manual for use in the prison kitchens is available. This material is being reviewed and revised at present to ensure that it reflects current best practice. Food Specifications These set out detailed requirements for all foodstuffs being purchased for the prison kitchens. They deal with all issues of hygiene arising in relation to the food being supplied. They are reviewed periodically and will be reviewed during 2002/2003. Independent External Audit of Prisons Catering Independent External Resources and Resource Development Most prisons have reasonably new kitchens. The exceptions are St. Patricks and Fort Mitchel (a new kitchen is now being built at Fort Mitchel and will be fully operational in the early part of 2002). Catering audits indicate that many prison kitchens need minor modifications and maintenance attention. The prison kitchens are reasonably well equipped. There is an adequate provision of staff posts allocated to work in the prison kitchens and dining-rooms. All of these posts are part of the industrial staff structure in the prisons involving grades of Industrial and Assistant Industrial Supervisor and Cook Officer. In addition, each prison has a team of prison officers to carry out relief duties in catering as need arises.
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