Irish Prison Service

Independent External Audit of Prisons Catering Year 2001 1 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

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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. Considerable training has taken place for Prison Service staff in catering over recent years. A comprehensive training prospectus for staff has been developed and introduced. There was a budgetary provision of £4.8m. for foodstuffs for the year 2001 factored into the Departmental estimates. This amount is sufficient for an adequate menu cycle to be provided for prisoners. Incoming foodstuffs have a critical impact on the quality of catering and its cost. Dealings with the suppliers of foodstuffs are managed by reference to detailed foodstuff specifications and incoming product is subject to scrutiny. Foodstuffs are purchased in accordance with standard public service practices for procurement and only from approved suppliers who are in compliance with relevant food hygiene regulations. The work of prisoners in prison kitchens is organised to the best advantage of the catering operation. It is intended that prisoners will normally be the ones carrying out most of the operational tasks such as preparation, cooking, cleaning, portering, serving, and that prison service staff will mainly carry out duties of supervision, training, quality assurance, etc. Wherever possible, prisoners are to be given duties of responsibility, for example in monitoring and recording temperatures, in assisting in instructing, in team leading, etc. Training curricula which were developed for prisons catering by CERT with European Union funding under the LEONARDO initiative and which lead to an award by FETAC of externally validated certificates for prisoners permit structured training to be provided. This training equips participants with marketable skills with which to obtain employment after their release from prison. In the prison context food has a major bearing on the quality of prison regime. In particular, it contributes to health and relates to health education. Considerable benefits 11 are achievable where prisons catering, education, healthcare, and relevant outside agencies work in a complementary manner to promote the healthy lifestyle and healthy eating. This will be a priority matter for strategy during 2002/2003.

Monitoring and External Audit Irish Prison Service Food hygiene regulations and good management practice require that catering operations are subject to ongoing monitoring with records being kept and that the records are retained on an ongoing basis for inspection. The main procedure involved is HACCP which has been a mandatory requirement under the statutory regulations of 1998 and 2000 regarding food safety. This monitoring and record keeping is carried out at local prison level and is the responsibility of the person in charge of the kitchen along with local management. A process of conducting an external audit of each prisons’ catering operation has been established in the prisons. It is conducted once per year by CERT who engage external, independent specialist advisers. The audit is comprehensive. It deals with all aspects of catering including the operation of the local monitoring procedures (HACCP). It is intended that summaries of the external audits for the prisons will be published from the year 2001 onwards in keeping with the policy of openness of the strategic management process in the Public Service. This publication presents a summary of the audit findings for the year 2001. The audits were conducted during the months of July and August.

The Prison Institutions

Mountjoy Prison (Dublin) Mountjoy Prison opened its doors to accept its first convicts in March 1850. It was originally designed to house 420. The initial 62 convicts from Kilmainham, Newgate and Smithfield Prisons who were sent to the prison were the first in a long list of over 500,000 prisoners who have been through its doors during the intervening years. At present there are 413 men in custody in Mountjoy Prison, not including those in the Medical Unit. A redevelopment scheme for the prison has been drawn up and plans based on this scheme for the reconstruction of Mountjoy Prison are in the course of preparation. There is a new central kitchen. Meals are served in the four wings of the prison. Prisoners eat their meals in their cells.

The Training Unit (Dublin) The Training Unit is within the Mountjoy complex. It was the first newly designed and built prison to be commissioned by the Irish Government since independence. It opened its doors in 1975. The main feature of the Training Unit is that it is a semi open prison. It was designated a drugs free prison in 1996. It was designed to provide prisoners with opportunities for gaining employment upon release. There are industrial training workshops and an education unit. The Training Unit has accommodation for 96 prisoners with bedrooms arranged into six separate living units, 16 people per unit with each person having their own room, complete with wash basin and wardrobe. There is a central kitchen. Meals are eaten in a communal dining room.

The Medical Unit (Dublin) The Medical Unit was opened in 1993 and is a part of the main Mountjoy Prison. It provides accommodation for 60 men and is intended for use by prisoners suffering from AIDS or other illnesses. The cells are secure and each cell has integral sanitation. The cells are arranged into 3 landings with accommodation for 10 people each on either side of a 12 central circle. There is a dedicated central kitchen for the Medical Unit. Food is served on the landings and is eaten by the prisoners in the recreation rooms on each landing.

The Dochas Centre (Dublin) The Dochas Centre is the most recent addition to the Mountjoy complex. It received its first prisoners in December 1999. The centre is designed to hold about 80 women at any one time. The regime is progressive with the women living in houses around a central courtyard each house with varying arrangements such as late lock up etc. so as to promote and support responsibility taking among the prisoners. The women may dine together in Independent External Audit of Prisons Catering Independent External their houses which have kitchens for making small meals or snacks. There is a central kitchen and communal dining room for the main meals of the day.

Cork Prison The prison was built as a military detention centre to hold prisoners from the garrison of British troops who occupied the New Barracks now Collins Barracks in Cork which was completed in 1806. Taken over by the Irish Army in 1922 it continued to be a military detention centre until it was taken over by the Department of Justice in the early 1970's. The buildings at the time were renovated and a number of new service buildings were added. It was reopened in 1972 for civilian use. It changed to a committal prison in 1983. The prison was designed to hold 150 but holds on average about 270 men at the present. A building expansion programme is ongoing at present. There is a central kitchen. Food is served at each prison wing and is eaten by prisoners in their cells.

Limerick Prison The building of Limerick Prison commenced in 1817 and was completed by 1821. The main cell accommodation was in a single block containing A and B wings. Adjoining the main cell area were two smaller and older cell blocks C and D and a kitchen. Designed to accommodate 145 ( 133 male and 12 female) it accommodates about 200 men and 12 women at present. A building expansion programme is in progress. The old D wing was replaced in 1998 by a purpose built new block with in-cell sanitation and containing Work/Training, Education, Visiting, Interview Room, Surgery, Recreation Hall, Gym and Library. A new Kitchen/Catering Complex was also completed in 1998 to cater for the increased population from D Wing and the planned new C wing. Food is served at each prison wing and is eaten by prisoners in their cells.

Wheatfield Prison (Dublin) Wheatfield is a purpose built place of detention and was opened in 1989. It accommodates 360 men and consists of 20 living units each with 14 bedrooms designed for single occupancy and two rooms adapted for double occupancy. Every room has integral sanitation. Each living unit has communal space for recreation and association by prisoners. There is a central kitchen. Food is served at two serveries on the ground and first floors. Prisoners take their food back to eat in their bedrooms.

Cloverhill Prison (Dublin) Cloverhill Prison is adjacent to Wheatfield and is a remand prison which has accommodation for about 400 men. It is located close to the M50 motorway on the western outskirts of the city. It opened in May 2000. It is a purpose built place of detention. The Cloverhill site incorporates a Courthouse which opened in February 2001 and operates in conjunction with the prison. There is a central kitchen. Food is served at 13 each prison wing and food service is also provided to people in custody in the courthouse. Prisoners eat their food in their cells.

Castlerea Prison Irish Prison Service Castlerea Prison is constructed in the grounds of St Patricks Hospital which was originally opened in 1939 as psychiatric hospital and sanatorium and it continued to operate in this capacity until May 1994. Work commenced on converting it to a prison soon after that and it opened its doors as a prison in December 1996. Accommodation consists of the Grove, which is a self contained unit within the prison complex and consists of 5 houses where prisoners live in a domestic type environment. This has a capacity to accommodate 36 prisoners. The Main block which is a conventionally closed prison opened in May 1998, has accommodation for 165 prisoners. All cells have in-cell sanitation. There is a central kitchen. Food is served on the prison wings and the prisoners eat their meals in their cells.

Midlands Prison (Portlaoise) The Midlands Prison was inagurated in November 2000. The prison has accommodation for 515 prisoners mainly in single cells. The cell accommodation is contained within four three storey wings. There is a segregation unit in a stand alone building capable of accommodating 40 prisoners. Each cell is provided with integral sanitation. There is a central kitchen. Food is served on each prison wing and the meals are eaten by prisoners in their cells.

Curragh (County Kildare) The Curragh place of detention is a former military place of detention which was built to house offenders of the seven barracks which make up the army camp of the Curragh and the barracks located nearby in Kildare town. It was taken over from the British forces after the War of Independence and continued to house military personnel including foreign pilots and sailors from England and Germany who landed on our shores during the emergency. The Curragh was taken over by the Department of Justice and refurbished and received its first civilian prisoners in January 1997. The Curragh comprises a single cell block with a design capacity for 94 offenders. Cells have integral sanitation. There is a central kitchen with food served in the cell block. Meals are eaten by prisoners in their cells.

Fort Mitchel (Spike Island, County Cork) Located at the entrance of Cobh Harbour, Spike Island was a Royal Naval Coastal defence base. It was taken over in 1938 when Britain returned the Treaty ports and was used as a Naval base by the Irish Naval Service. The Department of Justice took it over in the 1980s and it was refurbished and reopened in 1985. There is accommodation for 102 prisoners. A new central kitchen is due to be opened in the early part of 2002. Food is served in the cell block. Prisoners eat their meals in their cells.

Portlaoise Prison Portlaoise Prison was opened in 1830 with an additional block built in 1901. This prison has a high level of security and holds mainly subversive prisoners and at the moment holds about 150 men. The older buildings in the complex are used for storage and offices. The prison has a new central kitchen and all food is served on the wings. Prisoners eat their meals in their cells. Arbour Hill Prison (Dublin) A former military place of detention it was taken over by the Department of Justice in 14 the 1970s and completely renovated. Two new service buildings were added and there is also a new staff quarters.

Generally prisoners here are serving sentences of more than two years many of them for sex related crimes. There is accommodation for 140 men. There is a central kitchen with a serverey. Meals are eaten by prisoners in their cells.

Loughan House (County Cavan) A semi-open prison which was originally a seminary it opened as a place of custody in 1972. There is accommodation for about 60 men. There is a small farm in the grounds

Independent External Audit of Prisons Catering Independent External growing vegetables which are used in the prison kitchen. There is a central kitchen and meals are taken in a communal dining room.

Shelton Abbey (County Wicklow) Formerly the home of the Earl of Wicklow, Shelton Abbey was used as a hotel for a short time and then as a forestry training school and is located in a forested area of Co. Wicklow. It was opened as a place of custody in 1972. It accommodates about 50 men in dormitory style accommodation. It is an open environment and is intended to enable prisoners prepare for release. The majority of prisoners there have been transferred from Mountjoy Prison. Vegetables are grown by prisoners on the farm at Shelton Abbey and are used in the prison kitchen. Vegetables are also supplied to Mountjoy and Portlaoise Prisons. There is a central kitchen and meals are taken in a communal dining room.

Shanganagh Castle (County Dublin) This is an open centre for young men aged 16 to 21 which can accommodate about 60. A former teacher training college it commenced operation as a place of custody in 1969. It is located in south County Dublin and accommodates mainly prisoners who are serving short sentences and who may benefit from the open centre regime. There is a central kitchen and meals are taken in a communal dining room. Catering and Hygiene Audits 2001 CATERING SUMMARY 16 PRISON - MOUNTJOY

Menus O Quality of Food being served Service of Food Wastage General Work Methods and Procedures Independent External Audit of Prisons Catering Independent External Production Methods / Planning Skills of Kitchen Personnel Cost Control Premises and Equipment Health and Safety Standards Main Food Stores (Kitchen) Kitchen Stores Receipt of Goods Training Programmes Overall

Key: Good Standard Practice Acceptable Standard Practice O Needs Improvement X Immediate Action Required

Summary Comments: Mountjoy run the food production operation to a very high standard overall. There is a very comprehensive training programme in place for offenders working in the kitchen which contributes to the overall success of the department. However, in its effort to continue to achieve high standards there is a need to modify the current 28 day menu cycle in line with healthy eating principles. The timing of some elements of the food production needs also to be improved. 17 Irish Prison Service Good HYGIENE Food contact surfaces were clean. Floors clean in food preparation and storage areas. Sanitizers use. Food utensils were clean and knives / boards colour coded. Cleaning chemical storage removed very equipment storage areas were well maintained. Bins very Waste Excellent clean as you go policy in evidence. regularly. controls excellent in all areas. Good mince All food products were very well protected. Temperature meat controls in place. All foods covered and dated storage as required. Internal areas well proofed and baited as required. Kitchen areas well zoned. Food specifications documented but low risk food delivery temperature and date traceability controls need to be tightened. Structures very well maintained. Water on mains supply and certified potable. Very good supply of on mains supply and certified potable. Very Structures very well maintained. Water hot and cold water to all wash hand basins. Lighting covered as necessary in food preparation could be slightly improved in Officers storage areas. Pest proofing still well managed. Ventilation locker room. Grounds waste collection van in very soiled condition. Personnel hygiene practices observed during audit were excellent. Protective clothing and outside clothing very well segregated. Locker facilities and toilets were clean provided with all necessary good medical screening procedure in place for all food workers. Excellent hand wash requisites. Very facilities provided throughout. Blue waterproof plasters available record controls in place. Probes calibrated. Cleaning records very well maintained per Temperature kitchen designated zones. Pest control records address all requirements. HACCP system well developed. Excellent Hygiene training planning and records in place. Policy signed dated by senior management and references IS 340 / 343. Excellent overall team commitment. CERT - SUMMARY REPORT - SUMMARY CERT BB AA AA AA AB AA AA Prev. AuditPrev. This Audit Good 95 - 100% 90 - 94% 85 - 89% 80 - 84% 75 - 79% 61 - 74% <60% Exceptionally Good Very Good Good Marginally Inadequate Unacceptable SectionOperational Hygiene GradeFood Storage & Protection GradeOverall Grade Obtained: Summary Comments MountjoyStructural Hygiene Facilities & Staff Personnel Hygiene Hygiene Management Systems Date: 24/07/01 Note: A B C+ C D E F CATERING SUMMARY 18 PRISON – DOCHAS CENTRE

Key: Good Standard Practice Acceptable Standard Practice O Needs Improvement X Immediate Action Required

Summary Comments: The strengths in this institution are in the area of food production, operational and personal hygiene and offender training. There is a need to review the current 28 day menu cycle in line with healthy eating principles. Otherwise a very good operation. 19 Irish Prison Service implemented. ’ HACCP ‘ Excellent controls over cooking / hot holding. Good controls over deliveries. Laundry provided. & lockers satisfactory. Toilets Cleaning schedules available Approved chemicals in use Good controls in relation to medical health. Proofing very good. control satisfactory. Waste Excellent commitment noted. Colour coding in place. • • • • • • • • • • • • Good hair to be more . – HYGIENE fully protected Temperature good. Temperature Improved control over dates required. Excellent storage practice. Premises very clean. appearance good Staff Required records in place. Floors, ceilings and walls to a high standard. Hygiene signs in use. Equipment very clean. Cleaning store and sluice area provided. Equipment wash temperature low. very good. Ventilation Food safety controls are effective. provided. Training

• • • • • • • • • • • • • • CERT - SUMMARY REPORT - SUMMARY CERT BA AB AB AA AA AA Prev. AuditPrev. This Audit Good 95 - 100% 90 - 94% 85 - 89% 80 - 84% 75 - 79% 61 - 74% <60% Exceptionally Good Very Good Good Marginally Inadequate Unacceptable Dochas Centre Facilities & Staff Personnel Hygiene Hygiene Management Systems Date: 13/07/01 Note: A B C+ C D E F SectionStructural Hygiene Operational Hygiene GradeFood Storage & Protection GradeOverall Grade Obtained: Summary Comments CATERING SUMMARY 20 PRISON – TRAINING UNIT

Menus O Quality of Food being served Service of Food Wastage General Work Methods and Procedures Independent External Audit of Prisons Catering Independent External Production Methods / Planning Skills of Kitchen Personnel Cost Control O Premises and Equipment Health and Safety Standards Main Food Stores (Kitchen) Kitchen Stores Receipt of Goods Training Programmes Overall

Key: Good Standard Practice Acceptable Standard Practice O Needs Improvement X Immediate Action Required

Summary Comments: The current 28 day menu and 7 day vegetarian menu need to be modified in line with healthy eating principles. Improvements have been made in offender training. Offenders working in the kitchen now follow a recognised F.E.T.A.C. (Further Education & Training Awards Council) qualification in catering. It is imperative that continuous training is available for all offenders who work in the kitchen. 21 Irish Prison Service Audits are carried out. takes place. Training Storage of foodstuffs good. Storage of foodstuffs Goods inwards controls good. Service satisfactory. Mince meat controls satisfactory. Waste area good. Waste Kitchen ventilation good. Cleaning room ventilation Schedules available. Colour coded boards available. Cleaning room could be tidier. First Aid provided. Toilet and lobby ventilation requires review. Toilet Locker facilities to be reviewed. Good commitment noted. • • • • • • • • • • • • • • • • Good in place. ’ HYGIENE HACCP for cold display. Temperature satisfactory except Temperature Standard generally good. Area clean. Appearance good. ‘ Apples not washed. Cooking controls in place. Water temperatures satisfactory. Water Proofing adequate. Minor tile damage noted. is on mains. Water Equipment clean but quite rusty. Approved chemicals in use. requires improvement. Hand washing not observed. Medical certs. on file. Required records on file. Food safety controls are satisfactory.

• • • • • • • • • • • • • • • • • CERT - SUMMARY REPORT - SUMMARY CERT + + C + FD EE ED DD DC C Prev. AuditPrev. This Audit Good 95 - 100% 90 - 94% 85 - 89% 80 - 84% 75 - 79% 61 - 74% <60% Exceptionally Good Very Good Good Marginally Inadequate Unacceptable Training UnitTraining Operational Hygiene Facilities Staff & Personnel Hygiene Hygiene Management Systems Date: 26/07/01 Note: A B C+ C D E F SectionStructural Hygiene GradeFood Storage & Protection GradeOverall Grade Obtained: Summary Comments CATERING SUMMARY 22 PRISON – MOUNTJOY MEDICAL UNIT

Key: Good Standard Practice Acceptable Standard Practice O Needs Improvement X Immediate Action Required

Summary Comments: The strengths in this institution are in the area of food production, training, and hygiene standards. There is a need to modify the current 28 day menu cycle to bring it in line with healthy eating principles. Overall this institution runs its catering operation very effectively. 23 Irish Prison Service Good HYGIENE All food products were very well protected. Temperature controls excellent in all areas. Good All food products were very well protected. Temperature mince meat controls in place. All food deliveries inspected at intake. foods covered and dated storage as required. No food product stored on the ground. Internal areas well proofed and baited as required. Zoned areas well designated by signs. Food specifications documented. Personnel hygiene practices observed during audit were excellent. Protective clothing and outside clothing very well segregated. Locker facilities and toilets located provided with all necessary requisites. First Aid box provided with blue waterproof plasters and an active stock contents list. Excellent hand wash facilities provided in kitchen / toilet areas. record controls much improved. Probe calibrated. Cleaning records very well Temperature maintained and have been extended. Pest control records address all requirements. HACCP system fully developed and has been twice reviewed over the past 18 months. 12 CCPs formally identified. Excellent Hygiene training policy & records. overall commitment. Structures very well maintained. Water on mains supply and certified potable. Very good supply of on mains supply and certified potable. Very Structures very well maintained. Water hot and cold water to all sink units wash hand basins. Lighting covered as necessary in food facility areas. Excellent very good in all food and staff preparation and storage areas. Ventilation drainage in main kitchen. Surrounds well surfaced and cleanly baited. Food contact surfaces were clean. Floors clean in food preparation and storage areas. Sanitizers use. Food utensils were clean and knives / boards colour coded. Cleaning chemical storage area now very clean. Bins well maintained. equipment storage areas were well maintained. Yard Excellent clean as you go policy very evident during audit. CERT - SUMMARY REPORT - SUMMARY CERT BA AA AA AA AA AA AA Prev. AuditPrev. This Audit Good 95 - 100% 90 - 94% 85 - 89% 80 - 84% 75 - 79% 61 - 74% <60% Exceptionally Good Very Good Good Marginally Inadequate Unacceptable Mountjoy Medical Unit Facilities Staff & Personnel Hygiene Date: 16/07/01 Hygiene Management Systems Note: A B C+ C D E F SectionStructural Hygiene Operational Hygiene GradeFood Storage & Protection GradeOverall Grade Obtained Summary Comments CATERING SUMMARY 24 PRISON – ST PATRICKS INSTITUTION

Menus O Quality of Food being served Service of Food Wastage General Work Methods and Procedures O Independent External Audit of Prisons Catering Independent External Production Methods / Planning O Skills of Kitchen Personnel Cost Control O Premises and Equipment Health and Safety Standards O Main Food Stores (Kitchen) Kitchen Stores Receipt of Goods Training Programmes O Overall O

Key: Good Standard Practice Acceptable Standard Practice O Needs Improvement X Immediate Action Required

Summary Comments: There have been incremental improvements in the area of food production. Operational and personal hygiene have improved. Food safety documentation has also improved. Offender training, presently limited, is now a necessity if offenders are to become an integral part of the food production operation at the Institution. The current 28 day and the 7 day vegetarian menus need to be modified to bring them in line with healthy eating principles. 25 toilet too low. ’ Irish Prison Service

– Service of food satisfactory. Segregation of foodstuffs good. Segregation of foodstuffs Approved chemicals in use temperature in offenders Water Hygiene / HACCP training required. Audits not carried out yet this year. Probes calibrated. Drain requires attention. Zoning to improve. Storage good. Improved ventilation required. Lockers provided. Mops hung correctly. • • • • • • • • • • • • • Good not fully implemented. ’ HYGIENE HACCP for one freezer. Eggs out of date. Area clean. Personnel appearance good. records available. Temperature Goods inwards records noted. ‘ Damage to walls, ceiling and floors noted. Colour coding in operation. Hand wash practices to improve. specifications required. Stock rotation in dry goods to improve. Equipment clean. Pest control records noted. Water temperature in equipment wash low. Water area poor. Yard controls good except Temperature Laundry facilities provided. Hygiene signs in use.

• • • • • • • • • • • • • • • • CERT - SUMMARY REPORT - SUMMARY CERT CC CC DD DD DE DD Prev. AuditPrev. This Audit Good 95 - 100% 90 - 94% 85 - 89% 80 - 84% 75 - 79% 61 - 74% <60% Exceptionally Good Very Good Good Marginally Inadequate Unacceptable St. Patricks Institution Facilities Staff & Personnel Hygiene Hygiene Management Date: 30/07/01 SystemsNote: A B • C+ C D E F SectionStructural Hygiene Operational Hygiene GradeFood Storage & Protection GradeOverall Grade Obtained: Summary Comments CATERING SUMMARY 26 PRISON – ARBOUR HILL

Menus Quality of Food being served Service of Food Wastage O General Work Methods and Procedures Independent External Audit of Prisons Catering Independent External Production Methods / Planning Skills of Kitchen Personnel O Cost Control O Premises and Equipment Health and Safety Standards O Main Food Stores Kitchen Stores and Receipt of Goods Training Programmes O Overall O

Key: Good Standard Practice Acceptable Standard Practice O Needs Improvement X Immediate Action Required

Summary Comments: Food production standards are good. There is a need to improve and work on some of the other areas identified in the checklist. A priority list of actions should be prepared. Appropriate training for offenders is now a necessity. It is evident that there has been an improvement in the area of food temperature recording from the last audit. 27 Irish Prison Service Good HYGIENE Food products were generally well protected. Temperature controls were good in all areas. Colour Food products were generally well protected. Temperature coded plastic cutting boards and knives in use. Food delivery inspections could have tighter controls. Some foods not covered / dated in storage. Boxes of frozen ice cream stored directly on floor Bean tin kept on dry goods floor for use as a door stop. upright freezer. Personnel hygiene practices observed in kitchen were good. First Aid box provided with blue waterproof plasters and a contents list. Good hand wash facilities provided in kitchen. Protective clothing and outside not adequately segregated. Overall food worker facilities remain inadequate and require upgrading. No toilet lobby provided on kitchen toilet. record controls in place. Probes calibrated. Cleaning records very well developed over Temperature to monitor for kitchen two kitchen areas. Pest control records still centrally located and difficult areas. HACCP system now better documented since last audit. Hygiene Policy and training policy available but both need to be reviewed / updated. Commitment has improved. Structures tired in main kitchen areas but adequately maintained. Water on mains supply and Structures tired in main kitchen areas but adequately maintained. Water certified potable. Adequate supply of hot and cold water to all sink units wash hand basins. could be better over dish Lighting protected where necessary but dim in some areas. Ventilation Adequate drainage in main kitchen. pest proofing / baiting. washer corner. Food contact surfaces were clean with minor exceptions. Floors in food preparation and storage areas. Food utensils were clean and knives / boards colour coded. Outside yard area was clear and clean. Cleaning chemical storage especially the cleaning equipment facilities can be improved upon. Some soiled wooden mops and brushes in use. CERT - SUMMARY REPORT - SUMMARY CERT EE CC CC DC DC C+ C+ C+ C+ Prev. AuditPrev. This Audit Good 95 - 100% 90 - 94% 85 - 89% 80 - 84% 75 - 79% 61 - 74% <60% Exceptionally Good Very Good Good Marginally Inadequate Unacceptable Arbour Hill Facilities Staff & Personnel Hygiene Hygiene Management Systems Date: 16/07/01 Note: A B C+ C D E F SectionStructural Hygiene Operational Hygiene GradeFood Storage & Protection GradeOverall Grade Obtained Summary Comments CATERING SUMMARY 28 PRISON – WHEATFIELD

Menus Quality of Food being served Service of Food Wastage General Work Methods and Procedures Independent External Audit of Prisons Catering Independent External Production Methods / Planning Skills of Kitchen Personnel Cost Control Premises and Equipment Health and Safety Standards Main Food Stores Kitchen Stores and Receipt of Goods Training Programmes Overall

Key: Good Standard Practice Acceptable Standard Practice O Needs Improvement X Immediate Action Required

Summary Comments: The strengths of this institution lie in its food production operation. There have been substantial improvements to the overall structure and operation of the unit i.e. the opening of the serverys, new sluice room etc. Offender training has again become an integral part of the kitchen operation. With the support of management the food production operation can only be described as “Excellent” and must be seen as best practice in catering. 29 Irish Prison Service s audit report have been fully actioned. ’ Good HYGIENE All food products were very well protected. Temperature controls excellent in all areas. Good mince All food products were very well protected. Temperature meat controls in place. All food deliveries inspected at intake. foods covered and dated storage as required. No food product stored on the ground. More electric fly killer units in use. Zoning areas improved since last audit. Food specifications well documented. Personnel hygiene practices observed during audit were excellent. Protective clothing and outside clothing very well segregated. Locker facilities and toilets located provided with all requisites. First Aid box provided with blue waterproof plasters and a contents list. Excellent hand wash facilities provided in kitchen / toilet areas. Excellent improvement noted. record controls much improved. Probes calibrated. Cleaning records very well Temperature maintained and have been extended. Pest control records address all requirements. HACCP system fully developed and separate plans in place for each menu. Reviews well documented. Excellent Issues on last year hygiene training policy. Structures very well maintained. Water on mains supply and certified potable. Good of hot Structures very well maintained. Water and cold water to all sink units wash hand basins. Lighting covered as necessary in food very good throughout and has been improved since last preparation and storage areas. Ventilation audit. Drainage improved in main kitchen. Pest proofing and baiting well managed. Food contact surfaces were clean. Floors clean in food preparation and storage areas. Sanitizers use. Low risk areas very clean. Food utensils clean and knives / boards were colour coded. Cleaning chemical and equipment storage areas have much improved. New internal bins very well maintained. Excellent clean as you go policy very evident during audit. CERT - SUMMARY REPORT - SUMMARY CERT EA DA DA DA DA C+ A Prev. AuditPrev. This Audit Good 95 - 100% 90 - 94% 85 - 89% 80 - 84% 75 - 79% 61 - 74% <60% Exceptionally Good Very Good Good Marginally Inadequate Unacceptable Wheatfield Facilities & Staff Personnel Hygiene Hygiene Management Systems Date: 17/07/01 Note: A B C+ C D E F SectionStructural Hygiene Operational Hygiene GradeFood Storage & Protection GradeOverall Grade Obtained: Summary Comments CATERING SUMMARY 30 PRISON – SHELTON ABBEY

Menus Quality of Food being served Service of Food O Wastage General Work Methods and Procedures Independent External Audit of Prisons Catering Independent External Production Methods / Planning Skills of Kitchen Personnel O Cost Control O Premises and Equipment N/A Health and Safety Standards O Main Food Stores (Kitchen) Kitchen Stores Receipt of Goods Training Programmes O Overall O

Key: Good Standard Practice Acceptable Standard Practice O Needs Improvement X Immediate Action Required

Summary Comments: There is a new kitchen being built at the Institution and food is currently being produced in a mobile kitchen, nevertheless, legislative standards must be met. With the implementation of the new kitchen management must ensure that all standards are in place for food production and food safety; that offenders receive training commensurate with their duties and that food safety documentation and recording are in place prior to the opening of the new kitchen. 31 Irish Prison Service Domestic towel in toilet hand wash area. Medical certs. are on file. Water is potable. Water Lights are protected. Segregation to improve. Corrective action not taken on high Plastic bags melted onto crockery in Dining area could be cleaner. Bain Marie dirty. Laundry service available. require further training. Officers Zoning not in place due to size of unit. Kitchen van dirty. Fish temperature fell by end of service. Lack of hot water in toilet hand wash. • • • • • • • • • • • • • • • C. ° Good not implemented. temperature of salads. ’ HYGIENE HACCP Permanent kitchen undergoing renovation. in kitchen. further improvements required. Dry goods area satisfactory. ‘ Floors could be cleaner. are worn. Replace with full sleeves. T-shirts Improvements noted in this area however Temporary kitchen facility in use.Temporary - Training of offenders has been addressed. of offenders Training Hand washing water too hot at 84 Flies noted in kitchen. EFK place. Clothing was clean.

Equipment could be cleaner. No cleaning store at present. Bain Marie press. Freezer temperature slightly high. to improve. Dating of foodstuffs kitchen personnel had tea break Two

• • • • • • • • • • • • • • • CERT - SUMMARY REPORT - SUMMARY CERT FE FD FE EF ED DD Prev. AuditPrev. This Audit Good 95 - 100% 90 - 94% 85 - 89% 80 - 84% 75 - 79% 61 - 74% <60% Exceptionally Good Very Good Good Marginally Inadequate Unacceptable Shelton Abbey Facilities Staff & Personnel Hygiene Hygiene Management Systems Date: 27/07/01 Note: A B C+ C D E F SectionStructural Hygiene Operational Hygiene GradeFood Storage & Protection GradeOverall Grade Obtained Summary Comments CATERING SUMMARY 32 PRISON – SHANGANAGH CASTLE

Menus Quality of Food being served Service of Food O Wastage General Work Methods and Procedures O Independent External Audit of Prisons Catering Independent External Production Methods / Planning O Skills of Kitchen Personnel Cost Control Premises and Equipment Health and Safety Standards O Main Food Stores (Kitchen) Kitchen Stores Receipt of Goods O Training Programmes O Overall

Key: Good Standard Practice Acceptable Standard Practice O Needs Improvement X Immediate Action Required

Summary Comments: The institution has made some improvements in the area of food production. Areas for improvement are identified in the checklist. A priority must be to review work scheduling and production timing. Food is being cooked too far in advance and although the standard of the raw product is very good, quality is affected by the cooking methods. Offender involvement in food preparation and production is limited and priority must now be given to implementing the relevant training required for all food handlers. The implementation of food safety recording and documentation must also be seen as a priority. 33 Irish Prison Service toilet satisfactory. ’ Good focus on internal audits. Good commitment noted. Offenders Sluice facilities require review. Laundry provided. Medical certificates noted. Storage facilities good. Knowledge and use of chemicals First Aid provided. Pest control satisfactory. Proofing adequate. temperature low. Water area could be cleaner. Waste Segregation good. Service satisfactory. • • • • • • • • • • • • • • • Good toilet and locker facilities not fully implemented. ’ ’ HYGIENE HACCP Good use of hygiene signs. require review. kitchen area satisfactory. ‘ Temperature control good. Temperature Premises generally clean. Personnel appearance good. records satisfactory. Temperature Design, layout and finish of Hygiene training for offenders is required. Hygiene training for offenders Hand wash facilities adequate.

Equipment clean. Colour coding in operation. requires review. Dish wash area requires improvement. on mains. Water Goods inwards checks to be extended. Not all meat was dated. Officers Cleaning records satisfactory.

• • • • • • • • • • • • • • • • • CERT - SUMMARY REPORT - SUMMARY CERT + CC CD DD DD DC DC Prev. AuditPrev. This Audit Good 95 - 100% 90 - 94% 85 - 89% 80 - 84% 75 - 79% 61 - 74% <60% Exceptionally Good Very Good Good Marginally Inadequate Unacceptable Shanganagh Castle Facilities Staff & Personnel Hygiene Hygiene Management Date: 31/07/01 Systems Note: A B C+ C D E F SectionStructural Hygiene Operational Hygiene GradeFood Storage & Protection GradeOverall Grade Obtained Summary Comments CATERING SUMMARY 34 PRISON – CORK

Menus Quality of Food being served Service of Food Wastage General Work Methods and Procedures O Independent External Audit of Prisons Catering Independent External Production Methods / Planning O Skills of Kitchen Personnel Cost Control O Premises and Equipment O Health and Safety Standards O Main Food Stores Kitchen Stores Receipt of Goods X Training Programmes O Overall O

Key: Good Standard Practice Acceptable Standard Practice O Needs Improvement X Immediate Action Required

Summary Comments: There have been some improvements in food production and the overall quality of food. However there have been no improvements in the procedures of goods receipt. Offender training must now become a priority. 35 Irish Prison Service in place. ’ HACCP ‘ Good improvements noted. Hot trolley temperatures were low. Improved knowledge of chemicals required. Equipment was clean. Improvements required in some areas. hot in hand wash insufficiently Water Dry goods area satisfactory. could be cleaner. Toilets Locker facilities and changing poor. • • • • • • • • • • Good zoning not easy to achieve. – HYGIENE Medical screening takes place. Personnel appearance good. Toilet lobby requires ventilation. Toilet is required. Cold temperatures generally good. Areas clean. Required records in place. Area small Training is undertaken however more Training Lack of hand washing observed. Housekeeping satisfactory. Lights protected. extraction broken in one section. Ventilation equipment wash. and Good labelling practices noted. Delivery and goods inwards controls poor. Required documentation in place.

• • • • • • • • • • • • • • • CERT - SUMMARY REPORT - SUMMARY CERT FE ED EE EC EC ED Prev. AuditPrev. This Audit Good 95 - 100% 90 - 94% 85 - 89% 80 - 84% 75 - 79% 61 - 74% <60% Exceptionally Good Very Good Good Marginally Inadequate Unacceptable Cork Facilities Staff & Personnel Hygiene Hygiene Management Systems Date: 10/07/01 Note: A B C+ C D E F SectionStructural Hygiene Operational Hygiene GradeFood Storage & Protection GradeOverall Grade Obtained Summary Comments CATERING SUMMARY 36 PRISON – FORT MITCHEL

Menus Quality of Food being served Service of Food Wastage General Work Methods and Procedures O Independent External Audit of Prisons Catering Independent External Production Methods / Planning O Skills of Kitchen Personnel O Cost Control O Premises and Equipment N/A Health and Safety Standards O Main Food Stores (Kitchen) Kitchen Stores Receipt of Goods O Training Programmes O Overall O

Key: Good Standard Practice Acceptable Standard Practice O Needs Improvement X Immediate Action Required

Summary Comments: At present the kitchen is operating without a qualified Industrial Supervisor and as a result there are no cook officers with the necessary experience to implement training programmes for offenders and to develop and maintain quality catering standards. The standard of goods/food receipt has deteriorated and is identified in the audit. There is a new kitchen built at Fort Mitchell and priority must now be given to recruiting a qualified Industrial Supervisor to oversee the implementation of suitable catering training for offenders, and to ensure that highest standards of food production prevail. 37 Irish Prison Service Food service generally satisfactory. and weekly fridge checks. Records noted for core cooking temperatures Improved labelling and dating practices to improve. and offenders of officers Training Boards are colour coded. Some condensation noted. lobby area not ventilated. Toilet Some temperature monitoring takes place. No formal controls in place for medical • • • • • • • • • Good C in toilet. ° is not in place. ’ HYGIENE HACCP in place. Goods inwards checks not carried out. In general area was clean. wear T-shirts. Offenders Required documentation and records not ‘

Milk machine could be cleaner. Approved chemicals in use. Temperature controls satisfactory. Temperature Kitchen van could be cleaner. Hand wash water at 70 Laundry controls to improve. required. Storage of clothing untidy. screening.

• • • • • • • • • • • • This area was not graded as the current facility is being decommissioned during next few weeks and the catering operation is moving to a brand new facility. CERT - SUMMARY REPORT - SUMMARY CERT ED ENA ED EE EE DE Prev. AuditPrev. This Audit Good 95 - 100% 90 - 94% 85 - 89% 80 - 84% 75 - 79% 61 - 74% <60% Exceptionally Good Very Good Good Marginally Inadequate Unacceptable Fort Mitchel Facilities Staff & Personnel Hygiene Hygiene Management Systems Date: 11/07/01 Note: A B C+ C D E F SectionStructural Hygiene Operational Hygiene GradeFood Storage & Protection GradeOverall Grade Obtained Summary Comments CATERING SUMMARY 38 PRISON – LIMERICK

Menus Quality of Food being served Service of Food Wastage General Work Methods and Procedures Independent External Audit of Prisons Catering Independent External Production Methods / Planning Skills of Kitchen Personnel O Cost Control Premises and Equipment Health and Safety Standards Main Food Stores Kitchen Stores Receipt of Goods Training Programmes Overall

Key: Good Standard Practice Acceptable Standard Practice O Needs Improvement X Immediate Action Required

Summary Comments: The success of the food production operation at the Institution can be partly contributed to the high level of training that offenders receive when working in the kitchen. Although this training is developed in- house, the suitability of the kitchen has been assessed for implementation of a FETAC Elementary Cookery programme for offenders. Operational and personal hygiene standards are very high and is reflected in its recent success in attaining the Quality Mark for Hygiene. 39 Irish Prison Service Improved food service standards required Records kept. Hand wash practices good. Excellent use of hygiene signs. Leak over dishwasher. Area very well proofed. good in kitchen area. Ventilation Controls in main store satisfactory. Laundry provided. System developed is role model. Excellent commitment noted. Colour coding in place. • • • • • • • • • • • • Good HYGIENE Excellent documentation and records on file. Very good controls in place. Very Standard is high. in toilets should be improved. Ventilation Standard is high. Area was clean. Equipment was clean. Cleaning schedules well defined. Water tested. Water Lights protected. Storage of foods excellent. Canteen area tidy. appearance good. and offender Staff Excellent approach to training.

C.C.P.s clearly defined and monitored. C.C.P.s in female unit.

• • • • • • • • • • • • • • • CERT - SUMMARY REPORT - SUMMARY CERT + B A + + EC CB CB DB C C Prev. AuditPrev. This Audit Good 95 - 100% 90 - 94% 85 - 89% 80 - 84% 75 - 79% 61 - 74% <60% Exceptionally Good Very Good Good Marginally Inadequate Unacceptable Limerick Facilities Staff & Personnel Hygiene Hygiene Management Systems Date: 12/07/01 Note: A B C+ C D E F SectionStructural Hygiene Operational Hygiene GradeFood Storage & Protection GradeOverall Grade Obtained Summary Comments CATERING SUMMARY 40 PRISON – CASTLEREA

Menus Quality of Food being served Service of Food Wastage General Work Methods and Procedures Independent External Audit of Prisons Catering Independent External Production Methods / Planning Skills of Kitchen Personnel Cost Control Premises and Equipment Health and Safety Standards Main Food Stores (Kitchen) Kitchen Stores Receipt of Goods Training Programmes Overall

Key: Good Standard Practice Acceptable Standard Practice O Needs Improvement X Immediate Action Required

Summary Comments: There have been overall improvements in the food production area. The audit identifies areas that require attention. To ensure a continuance of these improvements a qualified Industrial Supervisor needs to be recruited to the kitchen. The driving force behind these improvements has been the Industrial Manager/ Chief with the commitment from the cook officers. Formalised Offender training must be seen as a priority. 41 Irish Prison Service Good HYGIENE All food products were well protected. Temperature controls good in all areas. Mince meat All food products were well protected. Temperature in place. Foods well covered and dated storage with some exceptions. Food date label records can Some frozen sausages not fully date labelled at time of freezing. tired improve at delivery. lettuce in fridge. Chilled food can be better controlled during service. Personnel hygiene practices observed during audit were excellent. Protective clothing and outside clothing very well segregated. Locker facilities and toilets located provided with all stock necessary requisites. First Aid box provided with blue waterproof plasters and an affixed not fully addressed on site. contents list. Medical screening for food worker staff record controls much improved. Probes calibrated. Cleaning records very well Temperature maintained and have improved. Pest control record can improve. HACCP system not yet good formally developed as per finding in last audit. Good hygiene training policy & records. Very overall commitment. Many procedural improvements noted since last audit report. Structures well maintained. Water on mains supply and certified potable. Very good supply of hot on mains supply and certified potable. Very Structures well maintained. Water and cold water to all sink units. Lighting covered as necessary in food preparation storage areas. facility areas. Good drainage in main kitchen. Hot water good in all food and staff Ventilation area could be better maintained. inconsistent to kitchen hand basins. Yard Food contact surfaces were clean. Floors clean in food preparation and storage areas. Sanitizers use. Food knives and boards were clean colour coded. Cleaning chemical equipment storage opener head lightly soiled. No designation signs over sinks / hand areas were well maintained. Tin mops hung with kitchen mops. basins. Brushes hung head up. Toilet CERT - SUMMARY REPORT - SUMMARY CERT EC CC+ DC DC+ DC+ C+ B Prev. AuditPrev. This Audit Good 95 - 100% 90 - 94% 85 - 89% 80 - 84% 75 - 79% 61 - 74% <60% Exceptionally Good Very Good Good Marginally Inadequate Unacceptable Castlerea Facilities Staff & Personnel Hygiene Hygiene Management Systems Date: 01/08/01 Note: A B C+ C D E F SectionStructural Hygiene Operational Hygiene GradeFood Storage & Protection GradeOverall Grade Obtained: Summary Comments CATERING SUMMARY 42 PRISON – LOUGHAN HOUSE

Menus Quality of Food being served O Service of Food Wastage General Work Methods and Procedures Independent External Audit of Prisons Catering Independent External Production Methods / Planning O Skills of Kitchen Personnel O Cost Control Premises and Equipment Health and Safety Standards O Main Food Stores (Kitchen) Kitchen Stores Receipt of Goods Training Programmes O Overall O

Key: Good Standard Practice Acceptable Standard Practice O Needs Improvement X Immediate Action Required

Summary Comments: Although there have been considerable improvements made in the food production operation since last year and which are identified in the audit, there is a need to look at work schedules and planning as food is being cooked too far in advance with resulting deterioration. A review of training needs for both officers and offenders working in the kitchen to be carried out immediately. There has clearly been an improvement in hygiene standards since the last audit. 43 Irish Prison Service toilet and lobby doors not on self closers. ’ Good HYGIENE Food products were generally well protected. Temperature controls noted during audit were good Food products were generally well protected. Temperature in all areas. More temperature records could be kept. Colour coded plastic cutting boards and knives in use. Food delivery inspections need to have tighter controls. Some foods not controlled / dated controls required for fly killer bulb changes. from main storage. Tighter Personnel hygiene practices observed in kitchen were good. First Aid box provided with blue waterproof plasters and a contents list. Good hand wash facilities provided in kitchen. Protective clothing laundering and segregation can be improved upon. Medical screening questionnaire procedure can be improved. Officers record controls do not cover all temperature related critical control points. Probe Temperature Cleaning records available but basic. Pest control still centrally calibration can be better. to monitor for kitchen areas. HACCP system yet be developed. Hygiene Policy located and difficult and training policy not yet implemented. Hygiene commitment is improving. Structures improving in main kitchen areas and adequately maintained. Water supply source well Structures improving in main kitchen areas and adequately maintained. Water monitored. Adequate supply of hot and cold water to all sink units wash hand basins. Lighting No fly screen on window in could be better over servery. Ventilation protected where necessary. sluice room. Bait box missing from outside yard area. Wheelie bin kept in kitchen. Food contact surfaces were clean with minor exceptions. Floors in food preparation and storage areas. Food utensils were clean and knives / boards colour coded. Cleaning chemical and equipment storage facilities practices have improved. One wooden nail brush in use. More signage could be clearer in places. Soap poorly labelled. peddle bins needed. Wall CERT - SUMMARY REPORT - SUMMARY CERT EC EE EE ED DD DC Prev. AuditPrev. This Audit Good 95 - 100% 90 - 94% 85 - 89% 80 - 84% 75 - 79% 61 - 74% <60% Exceptionally Good Very Good Good Marginally Inadequate Unacceptable Loughan House Facilities & Staff Personnel Hygiene Hygiene Management Date: 02/08/01 Systems Note: A B C+ C D E F SectionStructural Hygiene Operational Hygiene GradeFood Storage & Protection GradeOverall Grade Obtained Summary Comments CATERING SUMMARY 44 PRISON – PORTLAOISE

Menus Quality of Food being served O Service of Food Wastage General Work Methods and Procedures Independent External Audit of Prisons Catering Independent External Production Methods / Planning Skills of Kitchen Personnel Cost Control O Premises and Equipment Health and Safety Standards Main Food Stores (Kitchen) Kitchen Stores Receipt of Goods Training Programmes O Overall

Key: Good Standard Practice Acceptable Standard Practice O Needs Improvement X Immediate Action Required

Summary Comments: Since the last audit there have been improvements made in recording documentation. However all trained officers working in the kitchen are responsible for recording and documenting of food temperatures etc. There is a need to improve and work on the production of the food. Joints of meat are being cooked too far in advance resulting in deterioration of the food. Training for offenders must now be seen as a priority for the continuing advancement of the food production operation. 45 Irish Prison Service Good HYGIENE Food products were generally well protected. Temperature controls were good in all areas. Good Food products were generally well protected. Temperature use made of full colour coded plastic cutting boards. Incoming food delivery inspections must have tighter food date label controls. Some foods not properly FIFO monitored in storage as required. Food service can be better controlled. Bait point numbers too low and not visible. Personnel hygiene practices observed in kitchen were good. First Aid box provided with blue waterproof plasters and an active stock check contents list. Good hand wash facilities provided. Protective clothing and outside well segregated. Lockers for whites would be better stored away from toilet. Some workers tried to enter kitchen area with no whites. Structures generally well maintained. Water on mains supply and certified potable. Adequate Structures generally well maintained. Water of hot and cold water to all sink units. Inconsistent supply wash hand basins in now Ventilation kitchen areas is currently being addressed. Lighting protected where necessary. facilities. Adequate pest proofing / baiting in food related areas. better in staff Food contact surfaces were clean in all high risk areas. Floors food preparation and storage areas. Food utensils were clean and boards colour coded. Cleaning chemical equipment Wooden storage facilities were good. Outside yard area around waste collectors could be cleaner. handled cleaning equipment in use. Responsibility should be better shared. and cleaning records well maintained. Probes calibrated. Pest control adequately Temperature managed. Record of annual bulb changes to fly killers not on file, only unit stickers. HACCP food date labels not recorded on intake record sheets. Hygiene system well documented, however, Policy signed but not dated. System over dependent upon one individual at present. CERT - SUMMARY REPORT - SUMMARY CERT FC+ FB FC+ ED EC+ DC Prev. AuditPrev. This Audit Good 95 - 100% 90 - 94% 85 - 89% 80 - 84% 75 - 79% 61 - 74% <60% Exceptionally Good Very Good Good Marginally Inadequate Unacceptable Portlaoise Facilities & Staff Personnel Hygiene Date: 19/07/01 Note: A B C+ C D E F SectionStructural Hygiene Operational Hygiene GradeFood Storage & Protection GradeHygiene Management Systems Overall Grade Obtained Summary Comments CATERING SUMMARY 46 PRISON – CURRAGH

Menus Quality of Food being served Service of Food Wastage General Work Methods and Procedures Independent External Audit of Prisons Catering Independent External Production Methods / Planning Skills of Kitchen Personnel Cost Control O Premises and Equipment Health and Safety Standards Kitchen Stores Receipt of Goods Training Programmes Overall

Key: Good Standard Practice Acceptable Standard Practice O Needs Improvement X Immediate Action Required

Summary Comments: Food production continues to operate to a very high standard. Certified offender training is in place and continues to be successful. There is a need to improve the recording procedures for all training and food safety documentation. Costing procedures need to be addressed. Otherwise a well run catering operation. 47 Irish Prison Service Good storage. Excellent commitment noted. No evidence of cross contamination Goods inwards controls in place. Approved suppliers in use. Medical health controlled. facilities generally clean. Staff Hygiene signs in use. Cleaning procedures require further detail. Storage of mops and brushes good. Audits are conducted. Waste control good. Waste Hand wash water too hot. Equipment wash water too low. More structured approach to training required. Colour coding in use. • • • • • • • • • • • • • • • •

Good – Rice temperature – in place. ’ HYGIENE HACCP fell during service. high temperature in kitchen fridge. hair protection to be improved. Temperature control generally good, however Temperature Premises clean. appearance generally good Staff Required records in place. Standard of structural hygiene is high. ‘ Service of food good Laundry provided. wear whites in prison area. Offenders Equipment clean. Approved chemicals in use. Ventilation good. Ventilation Proofing good. food safety controls. Records indicate effective

• • • • • • • • • • • • • • CERT - SUMMARY REPORT - SUMMARY CERT + + B B C + + + CC BB BA C C C Prev. AuditPrev. This Audit Good 95 - 100% 90 - 94% 85 - 89% 80 - 84% 75 - 79% 61 - 74% <60% Exceptionally Good Very Good Good Marginally Inadequate Unacceptable Curragh Facilities & Staff Personnel Hygiene Hygiene Management Systems Date: 20/07/01 Note: A B C+ C D E F SectionStructural Hygiene Operational Hygiene GradeFood Storage & Protection GradeOverall Grade Obtained Summary Comments CATERING SUMMARY 48 PRISON – CLOVERHILL

Menus Quality of Food being served Service of Food Wastage General Work Methods and Procedures Independent External Audit of Prisons Catering Independent External Production Methods / Planning Skills of Kitchen Personnel Cost Control O Premises and Equipment O Health and Safety Standards Main Food Stores (Kitchen) Receipt of Goods Training Programmes Overall

Key: Good Standard Practice Acceptable Standard Practice O Needs Improvement X Immediate Action Required

Summary Comments: There have been considerable improvements made in food production of which all are identified in the audit. Structural and operational hygiene standards have also improved and management should now consider seeking a recognised hygiene accreditation for catering. Cloverhill has been assessed for the future implementation of the FETAC Elementary Cookery Course for offenders and are at present awaiting notification of a start up date. 49 Irish Prison Service Good HYGIENE All food products were very well protected. Temperature controls excellent in all areas. Good All food products were very well protected. Temperature mince meat controls in place. All food deliveries inspected at intake. Actual use by and best before dates could be recorded and not just ticked. All foods covered dated in storage with exception of chicken breasts. New dry goods store room not yet fully ventilated or baited. Personnel hygiene practices observed during audit were excellent. Protective clothing and outside clothing now very well segregated. Locker facilities, toilets and laundry were located provided with all requisites. First Aid box and cabinet blue waterproof plasters a contents list. Excellent hand wash facilities provided in all areas. record controls well managed. Probes calibrated. Cleaning records very Temperature maintained over 4 zones. Pest control records address all requirements. HACCP system fully developed within the past 12 months. 8 CCPs formally identified. System coming up to first formal Excellent Hygiene training planning & records. overall commitment. review. Structures overall have improved since last audit. Water on mains supply and certified potable. Good Structures overall have improved since last audit. Water supply of hot and cold water to all sink units wash hand basins. Lighting covered as necessary. over cooking island and dishwasher in Floor still to be properly addressed in kitchen. Ventilation main kitchen still needs to be addressed. Underground drains not ideal in Food contact surfaces were clean. Floors clean in food preparation and storage areas. Sanitizers use. Food utensils were clean and knives / boards colour coded. Cleaning chemical storage equipment storage areas were well maintained. Bins very Food workers enthusiastic. Excellent clean as you go policy in evidence. CERT - SUMMARY REPORT - SUMMARY CERT ED EA EB CB DA DA Prev. AuditPrev. This Audit Good 95 - 100% 90 - 94% 85 - 89% 80 - 84% 75 - 79% 61 - 74% <60% Exceptionally Good Very Good Good Marginally Inadequate Unacceptable Staff Facilities & Staff Personnel Hygiene Hygiene Management Systems Note: A B C+ C D E F CloverhillSectionStructural Hygiene Operational Hygiene GradeFood Storage & Protection Grade Date: 25/07/01 Overall Grade Obtained Summary Comments CATERING SUMMARY 50 PRISON – MIDLANDS

Menus Quality of Food being served Service of Food Wastage General Work Methods and Procedures Independent External Audit of Prisons Catering Independent External Production Methods / Planning Skills of Kitchen Personnel Cost Control Premises and Equipment Health and Safety Standards Main Food Stores (Kitchen) Kitchen Stores Receipt of Goods Training Programmes Overall

Key: Good Standard Practice Acceptable Standard Practice O Needs Improvement X Immediate Action Required

Summary Comments: The Midlands Kitchen has been the most recent to the service and has lost no time in developing the high standards of food production that one would expect of a new kitchen. Operational and personal hygiene are excellent and have resulted in the achievement of a recognised accreditation for hygiene. There is a need to formalise offender training with the implementation of a certified catering programme. 51 Irish Prison Service Good HYGIENE All food products were very well protected. Temperature controls excellent in all areas. Good returns All food products were very well protected. Temperature controls in place. All food deliveries inspected at intake. foods covered and dated storage as required. No food product stored on the ground. Internal areas well proofed and baited as Zoned areas well designated by signs. Food specifications documented. Personnel hygiene practices observed during audit were excellent. Protective clothing and outside clothing very well segregated. Locker facilities and toilets located provided with all necessary requisites. First Aid box provided with blue waterproof plasters and a very well presented contents list. Excellent hand wash facilities provided in kitchen / toilet areas. record controls well addressed. Cleaning records maintained and countersigned. Temperature Pest control records address all requirements but can be better monitored. Probes well calibrated. Some due for recalibration. Safety data sheets in place all cleaning chemicals except hand soap. good commitment Internal audits not yet fully implemented. Very Structures very well maintained. Water on mains supply and certified potable. Very good supply of on mains supply and certified potable. Very Structures very well maintained. Water hot and cold water to all sink units. Lighting covered as necessary in food preparation storage facility areas. Surrounds well surfaced and cleanly very good in all food and staff areas. Ventilation baited. Hand basin hot water supply remains an issue. Food contact surfaces were clean. Floors clean in food preparation and storage areas. Sanitizers use. Food utensils were clean and knives / boards colour coded. Cleaning chemical storage area well managed. Segregated bins equipment storage areas were well maintained. Yard maintained. Excellent clean as you go policy very evident during audit. CERT - SUMMARY REPORT - SUMMARY CERT NA A NA A NANA A NA B A NA B Prev. AuditPrev. This Audit Good 95 - 100% 90 - 94% 85 - 89% 80 - 84% 75 - 79% 61 - 74% <60% Exceptionally Good Very Good Good Marginally Inadequate Unacceptable Midlands Facilities & Staff Personnel Hygiene Hygiene Management Systems Date: 23/07/01 Note: A B C+ C D E F SectionStructural Hygiene Operational Hygiene GradeFood Storage & Protection GradeOverall Grade Obtained Summary Comments 52 Good Standard Acceptable Practice Practice Standard Improvement Required O Needs X Immediate Action N/A Not Applicable MATRIX AUDITS CATERING 2001 JULY Independent External Audit of Prisons Catering Independent External O O OO O OO OO O OO N/A OO OO OO OO OOOON/A Methods Methods Personnel Control Equipment O CATERING MATRIX 2001 MATRIX CATERING O O O Fort Mitchel Midlands Shanganagh PrisonsDochas Centre Menus UnitTraining Q. of Food Food ServiceMountjoy O WastageMedical Unit O St Patricks WorkInstitution ProductionArbour Hill Skill of Wheatfield OShelton Abbey Cost & Premises Castle O Cork Marks Castlerea Loughan House Portlaoise Curragh Cloverhill Mountjoy Main O Limerick 53 Good Standard Acceptable Practice Practice Standard Improvement Required Irish Prison Service O Needs X Immediate Action N/A Not Applicable MATRIX AUDITS CATERING 2001 JULY OO OO OO OO OO OO OO O X O Kitchen Kitchen Kitchen Kitchen Kitchen KitchenKitchen O Kitchen Standards Stores Goods (Kitchen) Stores Programmes PrisonsMountjoy Main Health & SafetyDochas Centre Unit Training Main FoodMedical Unit Receipt ofSt PatricksArbour Hill KitchenShelton Abbey O Training O Cork O Kitchen OverallCastlerea Marks Loughan House O Portlaoise OCurragh Cloverhill Midlands Kitchen Institution Wheatfield ShanganaghCastle Fort MitchelLimerick O O Kitchen O 54 (75% - 79%) (95% - 100%) Excptionally Good Good Very (90% - 94%) Good (85% - 89%) Good (80% - 84%) Marginally Good Inadequate (61%-74%) Unacceptable (<60%) A B C+ C D E F Independent External Audit of Prisons Catering Independent External + + D C + + BB AB + + ECC DDC C Hygiene Personnel Systems Scores 2001 Scores + + + CBCC DBC C HYGIENE MATRIX 2001 HYGIENE MATRIX + + + DDEC C + + AAAAAA AAAAAA Hygiene Hygiene & Protection Facilities & Management Grade Curragh B A C CloverhillMidlands D B A A B A A A A B B A Castle CorkFort MitchelLimerickCastlereaLoughan House N/A EPortlaoise B C C D C C B C D C D B D E E C E E C E E D D Wheatfield Shelton AbbeyShanganagh C D D F C E D D E Prisons Structural Operational Food Storage Staff Hygiene Overall Scores Mountjoy MainDochas Centre UnitTraining BMountjoy Medical Unit ASt Patricks C Institution Arbour Hill A A E C B B C C A B D A A C A A D D 55 Irish Prison Service 56 Independent External Audit of Prisons Catering Independent External ISBN 0-7076-9293-8

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