The Magazine of ACFSA the Association of Correctional Food Service Affiliates

Summer 2013 INSIDER The Magazine of ACFSA The Association of Correctional Food Service Affiliates

Association of Correctional Food Service Affiliates Fall 2013

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m.salvajor.com for Product Video #1 BRAND in FOOD WASTE SOLUTIONS Specifications Since 1944 • salvajor.com Full Product Line TABLE OF CONTENTS Fall 2013 ARTICLES Thank You Conference Sponsors...... 5 Did You Know...... Botulism? ...... 40 The Leadership Ladder...... 7 By Linda Mills, MBA, RD, FADA By John Forquer ACFSA Loses a Good Friend ...... 41 Bringing Back the Farm...... 8 By Teddie Mitchell, CCFP By Angela Lund VA Chapter Celebrates 25th Anniversary ...... 48 Producing Prison Produce...... 10 By Linda Shear By Laurie Maurino, RD The Importance of the HACCP Program...... 50 Dietitian’s Corner - DIC Networking Luncheon...... 11 By Josie Maya, CFSM, CCFP By Barbara Wakeen, MA, RD, LD, CCFP, CCHP CFSM Luncheon...... 13 By Robin Sherman COLUMNS 2013 Annual International Conference - Reno ...... 14-21 President’s Message...... 2 Have A Great First Touch...... 15 By Phil Atkinson, ACFSA President By Robert Pennix Executive Director’s Message...... 3 2013 Operator of the Year- Ray Bullock...... 16 By Jon Nichols, ACFSA Executive Director To My ACFSA Family...... 17 Past-President’s Message...... 6 By Ray Bullock By Benson Li, ACFSA Past-President 2013 Employee of the Year & President’s Award ...... 18 Education Report...... 22 Lt. Tyrone Sutherland ...... 19 By Lt. Tim Thielman, CFSM, Education Committee Chair By Mary Goodwin, RD Certified Correctional Foodservice Professional...... 24 2013 Founder’s Award - Benson Li...... 20 By Teddie Mitchell, CCFP Scholarship Appreciation...... 25 Chapter Reports ...... 42-43 By Ricky Clark, CFSM, CCFP, CDM, CFPP Regional Reports...... 44-47 Scholarship Appreciation...... 26 New ACFSA Members...... 52-53 By Dawn DeMelo, CCFP, CFSM ACFSA Board of Directors, Committee Chairs & Liaisons ...... 54 Annual Basket Challenge and Silent Auction ...... 26 Chapter Presidents & State and Provincial Contacts ...... 55 Letter from Chaplain Gary Friedman...... 27 ACFSA Regions ...... 55 Meet Me In St. Louis! - 2014 Annual Conference...... 28 Mike’s Memo...... 29 By Mike McKinley The Power of Food...... 30 By Robin Sherman, CCFP, CFSM Coping With Change...... 34 By Robert Gauthier, CCFP Corrections Foodservice Continues to Rehabilitate Menus & More .35 By Lisa White Case Study: Ramsey County Correctional Facilities, St. Paul, MN. . 37 By Lisa White

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INSIDER is published quarterly (Spring/April; Summer/July; Fall/October; Winter/January) by the Association of Correctional Food Service Affiliates, 210 N. Glenoaks Blvd., Suite C, Burbank, CA 91502; Phone: (818) 843-6608, Fax: (818) 843-7423 ▲ website: www.acfsa.org.

ACFSA INSIDER Fall 2013 1 President’s Message By Phil Atkinson, ACFSA President

As I begin my term as President of this great ing out to correctional foodservice areas and people organization I feel I must first thank some folks. that, heretofore, we have not approached. In addi- First, I would like to thank Major Jim Beach for tion to the focus on increasing membership, each laying the ground work for what I hope to be a board member has been given other areas that need very productive and successful time for ACFSA. attention. Each member has graciously accepted Without Jim and all those who came before him, this additional duty. Some of these areas are up- we would not be poised for the growth and success dating the course books for CFSM Certification, that lies ahead. Jim, we wish you the best in your updating and publishing the ACFSA Equipment retirement. Spec. document, preparing a religious diet guide and completing work on the State Regulations map I also need to thank Benson Li, this year’s Found- in the Members Section of the ACFSA web site. ers Award winner. Benson has been a rock for this Executive Director’s Message organization. I am glad that he has agreed to con- A favorite quote of mine is from Thomas Paine: tinue on as Past President. I know with Benson’s “Tyranny, like hell, is not easily conquered; yet tutelage I will be able to fulfill the responsibilities we have this consolation with us, that the harder of the office of President. the conflict, the more glorious the triumph. What we obtain too cheaply, we esteem too lightly; it is To Jon and Janine, thank you; without your ex- dearness only that gives everything its value.” My pertise I might not have an INSIDER to write this paraphrase of this is “Where there is no cost, there for. I know I can count on you to keep me on the is no value.” Cost does not always have to be in straight and narrow this year. treasure but, more often than not, is in time and talents. None of us have too much time but we all Last but for sure not least, a big thank you to all of have a little and we all have great talents. My hope you – Food Service Professionals and Professional for the coming year is that when we are asked, we Partners. I am honored and humbled that I have will all be willing to add our “value” to ACFSA. the privilege to serve as your President for the next year. As always if there is anything I or the Board can do, please let us know. The 2013 – 2014 Board met at the Reno Confer- ence on Wednesday, August 14. Our major focus for the coming year is increasing our membership. Phil Atkinson We will be thinking “outside the box” and reach- ACFSA President

2 Fall 2013 ACFSA INSIDER Executive Director’s Message By Jon Nichols, ACFSA Executive Director

By now, some of the excitement of the 2013 Con- Conference. From our Opening Welcome Reception ference this past August is wearing off, but what a to the Vendor’s Reception to the Vendor Tradeshow, great show it was! A huge shout out and thank you to friends had a chance to catch up and our professional Laurie Maurino and her entire Conference Commit- Partners had a chance to engage with customers both tee team for shaping an outstanding educational pro- old and new. It was the perfect mix of education, gram that was diverse and topical. And then, there business and fun. I sure hope that you were able to were the networking opportunities that have become be with us. a trademark of the ACFSA Annual International Continued on Page 4

ACFSA INSIDER Fall 2013 3 Best Booth Winner - Highland Wholesale

Executive Director’s Report (Continued)

Speaking of our Professional Partners, I want to thank all of you that made the commitment to join us in Reno! As always, we couldn’t do it without you and we so appreciate the support that you gave us in Reno and that you give our Correctional Food Ser- vice Professionals throughout the year. I can’t say it enough, that we couldn’t do it without you. Thank you!

Our Vendor Showcase theme was “The 50’s,” which meant sock hops, soda shops, poodle skirts and slicked back hair. Boy, did Best Booth 2nd Place our vendors come through! Almost everone had some kind of - Global Foods, Inc. decoration to represent the theme and, as we do every year, we had a friendly competition for Best Booth. This year’s winner was, if you ask me, a pretty easy decision. That’s not to discount all of the outstanding effort put forth by others, but Highland Wholesale transformed their booths into a virtual 50’s Diner complete with icy cold bottles of Coca-Cola! With Melissa Hobbie in her poodle skirt and the boys dressed as soda jerks, we were taken back to the 50’s in grand fashion! Great work Highland Wholesale! Best Booth 3rd Place (Tie) Global Foods, Inc., who always go all out with the Best Booth - Intersect USA Challenge, came to Reno with another outstanding effort and gar- nered 2nd Place. 3rd Place ended in a tie on the judges ballots and it’s easy to see how that could happen. Intersect USA brought us into a 1950’s living room with an “old-timey” television that displayed their present day products! Fun idea! And then Jiffy Foodservice had another “Diner” that the judges coudn’t resist.

Great work by eveyone that participated! You’re all winners in my book and I can’t wait to see what you do with next year’s Best Booth 3rd Place (Tie) World’s Fair theme in St. Louis! - Jiffy Foodservice

4 Fall 2013 ACFSA INSIDER Conference Sponsors

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ACFSA INSIDER Fall 2013 5 Past-President’s Message By Benson Li, ACFSA Past-President

I am honored to be the recipient of the 2013 When I joined ACFSA in the early 90’s, I was one of Founder’s Award. The award meant a lot to me. the quiet individuals sitting in the back of the room Al Richardson founded the American Correctional trying to learn as much as possible. Every year at Food Service Association in 1969. He continued the conference, I learned something new about cor- working towards the benefit of the food service rectional food services. Members are very generous professionals in the industry for 40 years. By the in sharing information. We are like a family gather- end of 2011, there were 1,598,760 inmates housed in ing at the dinner table sharing their stories about the 1821 federal and state prisons. There were 735,601 catch of the day. These discussions helped me to inmates confined in the county and city jails. 93% develop my skills in managing my operations. It is of the inmates were male and 7% were female. 1% my turn to help others by passing on my knowledge of the total population was juvenile. in the field of correctional food service and industry. I pledge to help my fellow ACFSA members, to the ACFSA’s membership voted for a name change to best of my abilities, following the footsteps of Al “Association of Correctional Food Service Affili- Richardson, the Founder of ACFSA. ates” in order to reflect the diversity of an inclusive International Association. ACFSA is in good hands, thanks to Executive Director Jon Nichols, Janine Nichols and their team from Executive Management Associates (EMA), Burbank, California.

My sincere appreciation to all the Past Presidents who have worked hard towards the success of ACF- SA. Out-going President Jim Beach, CCFP and current President Phil Atkinson, CCFP; are great The ACFSA Mission Statement: examples of the surge of excellence for this Asso- ciation. ACFSA would not be successful without Develop and promote the generous support of our Professional Partners educational programs and sponsors. They help us to focus on what we do and networking activities best everyday – food service operations. The Pro- fessional Partners help us lower our food costs; pro- to improve professionalism vide us with equipment and systems to improve our and provide an opportunity food production, sanitation and safety. for broadening knowledge

6 Fall 2013 ACFSA INSIDER The Leadership Ladder

By John Forquer, Instructor, FBI Academy

In the natural progression up the leadership ladder, chairs on the Titanic,” a time-consuming and fruit- increasing demands require more time addressing less endeavor. administrative tasks from behind the desk. Also true, Leaders need to be out and about, talking with their ironically, the higher you go in an organization, the people and, more important, listening to the person- more time you should spend out and about engag- nel around them. This ensures that people understand ing and interacting with your people—this often is the direction of the organization and that the mission referred to as Management by Walking Around.[1] can be accomplished. It also gives personnel reassur- ance that you hold general interest in and care about I increasingly observe persons in positions of leader- them. Be assured, your people do not care how much ship who seek to lead from behind their desks. This you know until they know how much you care! “fairy tale” does not work in reality. Making decisions about your organization without understanding Do not get stuck behind the curtain! Get out from what actually is happening with the “boots on the behind your desk and lead your people! ground” can be deadly to agency morale. This leads to illogical and often baseless decisions out of touch with the needs and expectations of the personnel who John Forquer, an instructor in the Faculty Af- we rely on to drive the mission of the organization. fairs and Development Unit at the FBI Academy If you think you can lead from behind your desk, let and a retired U.S. Marine Corps colonel, prepared me assure you that you cannot. Leadership is about this Leadership Spotlight. followership. When no one follows, you might just be out for a walk! Leaders need to remain visible so Endnotes their followers can have confidence in the direction of the agency. Engaged and accessible leaders are in [1] Jack E. Enter, Ph.D., author and leadership presenter, http:// a position to build trust and confidence—the fuel that jackenter.com (accessed July 26, 2013); for information on the concept of Management by Walking Around, seehttp://www. makes organizations soar. mindtools.com/pages/article/newTMM_72.htm (accessed July 26, 2013). Attempting to lead from behind your desk guaran- tees that you will be out of touch with what happens Reprinted with kind permission from the August 2013 FBI Bul- around you. This often leads to organizational pa- letin. ralysis, commonly known as “rearranging the deck

ACFSA INSIDER Fall 2013 7 BRINGING BACK THE FARM

BY: ANGELA LUND CORRECTIONALOFFICER/NURSERY STAFF

The Ramsey County Correctional Facility opened its door in July of 1960 and became known as the “Workhouse”. The facility gained its name based on the theory that the inmates within the facility would be utilized for labor on a work crew during their incarceration. Back then, the facility operated as a farm housing livestock, growing large corn fields and gardening vegetables. The inmates provided the labor to maintain and harvest crops, as well as butchering the livestock. All of these products were used as a food source to feed the staff and inmates, therefore saving the facility money by producing their own food. Unfortunately, as the community grew in population, the support for the farm by the community lessened. By the mid 1990’s the vegetable gardens, corn fields and livestock no longer existed. The budget to provide food decreased dramatically. Therefore, the supervisor in the kitchen department needed to find a way to feed the staff and inmates, in the most cost effective manner as possible, while still meeting United States Department of Agriculture (USDA) guidelines. To this day, this challenge continues. In an effort to find a solution to this dilemma, the Ramsey County Correctional Facility’s Nursery program and Food Service Administrator and ACFSA Region III Director, Lt. Tim Thielman, CFSM, CCFP, teamed up and decided to experiment with our own vegetable garden.

In the spring of 2012, the Nursery Program at the Ramsey County Correctional Facility introduced its first vegetable garden project. The project had several goals; the first was providing the staff and clients with healthy food alternatives, while supplementing the kitchen budget. By providing an alternate source of produce, the kitchen would have to purchase less. In addition, one of the goals was to provide incarcerated inmates the opportunity to learn and develop skills that they could potentially utilize upon release in the community. Continued on Page 9 8 Fall 2013 ACFSA INSIDER The Nursery Program began its first vegetable garden project as an experimental garden. The fruits, vegetables, and herbs were grown from seed in the early spring in greenhouses and transplanted into larger containers as they began to mature. The plants were housed in a structured environment within a greenhouse so that we could monitor and adjust the growing conditions for the plants, in an effort to ensure ultimate success. The inmates were used as labor to maintain the containerized garden, and harvest the produce. The garden provided the facility’s kitchen with a variety of fruits, vegetables and herbs throughout the summer of that year. It also provided the inmates that were assigned to the work crew the opportunity to gain a sense of work ethic, responsibility and structure, which many of them lacked. They were afforded the opportunity to gain valuable knowledge and hands-on experience, which could make them more employable upon release. It appeared that our goals had been met. Due to the success we had with the containerized garden, the Nursery Program decided to expand the project by planning to plant larger gardens on the facility’s grounds in the spring of 2013.

Preparation work began in the fall of 2012, plotting the land, tilling in fresh compost, and building protective fences to ward off the wildlife. It was then planted in the spring of 2013, by inmates participating in the nursery work crew. Since we were expanding the size of the gardens, we were able to grow a larger variety of fruits and vegetables. Tomatoes, onions, carrots, peas, beans, cucumbers, brussels sprouts, eggplant, several varieties of lettuce, bell peppers, a variety of hot peppers, squash, zucchini, broccoli, cauliflower, cabbage, pumpkins, potatoes, cantaloupe, watermelon, corn and a large variety of herbs were harvested throughout the summer. Approximately 1700 pounds of produce and fresh herbs were brought to the facility’s kitchen, with the planting season beginning in late May.

The garden project was considered a trial garden, being that it was the first year that it was outside and we could not strictly regulate the growing conditions. However, we did gain valuable knowledge throughout the season, which will be used for the growing season in 2014, where we plan to expand the size of the gardens by several acres. With this expansion the Nursery Program has additional goals for the garden project. Future goals for the vegetable project are to continue to provide fresh produce to be used by the facility’s kitchen, provide fresh produce to a local food shelter, as well as opening a weekly farmer’s market for the local community. Although we are not back to operating as a farm as they did in the 1960’s through the mid- nineties, the Nursery Program is bringing back some of the aspects of the farm, using inmate labor and keeping in the name of the “Workhouse”.

ACFSA INSIDER Fall 2013 9 PRODUCING PRISON PRODUCE Laurie Maurino, RD, Conference Chair

“Why don’t you grow your own produce?” As donating food is a great way to help. It provides some the Food Administrator for California Department excellent public relations for your prison. If you have of Corrections and Rehabilitation, I get asked this any questions regarding this, he can be reached at question all the time. I wish I could! My standard [email protected] answer is that we could not produce enough of a guaranteed crop on any given day to feed the entire Linda Shear, R.D. from Virginia Department of population of a prison. Each of our institutions Corrections presented their prison produce program. usually have 3,000-5,000 inmates. It would be This is a huge system that grows thousands of pounds difficult to coordinate the yield of the crop. At our of produce per year. They have grown their program recent ACFSA conference in Reno, we had a panel over many years and are able to save money by discussing ideas about what alternate options could providing their own fruits and vegetables. They, be considered in this area. of course, had to start somewhere, probably with a small field. This type of operation requires staff, Lt. Annica Hagadorn, from Sacramento County Jail irrigation systems, farm equipment and trucks for in California, was on our panel and has started a small transportation. garden on site. The inmates plant the starter seedlings and are able to nurture and tend to the crop throughout Karen Candito, Food Service Director for Santa the process. She explained that the inmates love it, Clara County described her experience with trying to as they have never grown anything before. They incorporate the use of local vendors into the jail. It was call home and exclaim, “You should see the tomato a process getting to know who the local vendors were I grew!’ It gives them a sense of accomplishment! and what they could provide. Again, it will depend on Some of their produce is used in recipes and some is whether or not the local vendor can provide enough donated back to the community to women’s shelters for your facility. Sometimes, local farmers can band or senior citizens, etc. If you have a small garden, together and provide enough through a broker. you could also grow fresh herbs/spices that could be used in the kitchen. This panel provided insight on how the smallest of gardens can provide a valuable learning experience Brooks Sumberg of Harvest Now described his for inmates and may be able to grow into a larger program which helps facilitate the donation of produce project that could kick off into a significant source of grown in prison, back to the community where it is produce for you. It can all start with one little seed! needed. He talked about hunger in America, and

10 Fall 2013 ACFSA INSIDER Dietitian’s Corner

DIC Networking Luncheon By Barbara Wakeen, MA, RD, LD, CCFP, CCHP

Happy Fall Everyone! It seems like we were just in Reno yesterday! If you Guidelines, the nutrients used for nutritional analy- attended this conference, you know how spectacular sis, the new Child Nutrition regulations and calorie it was – Kudos to Laurie Marino, RD as the con- levels. ference chair person. If you were unable to attend, the agenda was filled with multiple presentations on Marlene Tutt, MS, RD, DHCC Corrections Sub-unit hot topics including specialists on Allergies, Child Chair – presented information on DHCC member- Nutrition, HACCP, Religious Diets, Time Manage- ship, FNCE and Pre-FNCE events. If you are attend- ment, Equipment and more. ing FNCE and DHCC’s events, take advantage of the early bird package discount for the DHCC The Dietitians in Corrections (DIC) Networking Reception and PreFNCE events. Visit the DHCC Luncheon, sponsored by Good Source Solutions, web site at www.DHCCdpg.org for details of all the entertained 21 RDs and one guest. I would like to events. thank Good Source Solutions for their generosity and helping our meeting to be a success! Our meeting was followed by a 3-part Dietitian’s Track presented by Ellen Karlin, MMSc, RD, LDN, We had many first time attendees from Tennes- FADA on “Deciphering Food Allergies: Working see, California, Illinois, Washington, Maryland and with allergies within an institution” and Mitchell Colorado – welcome! It was so nice to finally meet Holliday MS. MSEd, RD, CDE, on “Food Aller- many of you in person after many email communi- gies, Law Screening and Management” and “Nutri- cations through the years. cian Programming: Past, Present and Future”.

The luncheon included lively discussions as always including achieving the 2300 mg Na per the Dietary Continued on bottom of Page 12

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Dietitian’s Corner (Continued) Upcoming Conferences Membership Information If you would like to be added to the Dietitians in FNCE Corrections networking listserv, please email me di- Academy of Nutrition and Dietetics Food and rectly at [email protected]. This is an informal Nutrition Conference and Expo discussion group and your name/email address will October 19-22, 2013 be listed in each email sent to the group. You do not Houston, TX have to be a dietitian to be on the list. www.eatright.org If you are interested in joining the DHCC Correc- DHCC Events at FNCE tions Sub-unit or if you are already a member and PreFNCE – October 19th want to subscribe the DHCC EML or be listed in the Reception – October 20th directory, visit the DHCC web site at www.dhccdpg. Sign up for PreFNCE and the Member Reception org or contact Marlene Tutt at . Emails communicated through this group Corrections Sub-Unit Meeting – October 21st are sent through a private email address for DHCC www.DHCCdpg.org members only.

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12 Fall 2013 ACFSA INSIDER CFSM Luncheon Lt. Tim Thielman, CFSM, CCFP, Education Chair and Region III Director

The Certified Correctional Food System Food Systems Manager (CFSM) group met for lunch on August 12, 2013, at the Island Buffet at the 44th International Conference in Reno, Nevada. The luncheon was sponsored by longtime member and avid ACFSA supporter, Patti Whitlock, President of Design Specialties. The group is very appreciative of Patti’s support. This year at the conference there were 10 CFSMs who received their recertification at the Awards Banquet on Tuesday night. Recertifica- tion for CFSM is required every two years. Recer- tification is obtained through a point system. Points are obtained by attending training, being involved in leadership roles in ACFSA at the Chapter level as well as at the International level, Attendance at conferences and trade shows, and for articles submitted to the Insider and other trade magazines.

ACFSA INSIDER Fall 2013 13 The Association of Correctional Food Service Affiliates 2013 Annual International Conference & Vendor Showcase

CONFERENCE WRAP-UP

Keynote Presentation by “Coach” Ben Wade from “Survivor”

Keeping Your Food Service Operation Sustainable Peppermill Resort August 11 - 15, 2013 ~ Reno, Nevada

14 Fall 2013 ACFSA INSIDER “Have a Great First Touch”

By Robert Pennix, ACFSA Region I Director

Preconceived perceptions are often met with We all have challenges. How will we make them missed informed information. This year at the opportunities? International ACFSA Conference the keynote speaker was Survivor participant “Coach” Ben Wade. I The following are guidelines he gave to meet today’s listened with no preconceived perception, when you challenges; think of someone who opens an event as the keynote speaker you think of a coach firing up a team; I • Take off the shackles that society has believe that is why he was chosen. I am not a Survivor placed on you watcher, I knew nothing about his involvement in the • You must bring hope to a dark world show. I knew nothing about him as a person or his • Be the hope in a dark world background. Also as a soccer official I rarely like to • To be successful set your goals high listen to anything any soccer coach has to say. (Just • Sieze the moment kidding) Respectful dialectic is always encouraged • Expect adversity in heated discussions between officials and coaches. • Surround yourself with like minded people I believe keynote speakers should capture an audience • Don’t quit and represent the theme of the event. So I listen for • Put your time into things that are important the key points of a keynote speaker’s speech. Coach • Make no excuses Wade gave a good synopsis of his life as a soccer • Be the ripple effect coach, musician, artistic director, conductor, and • Enjoy the ride survivor participant. He spoke about some of the • Have a great first touch names he was known by in different stages of his life. He talked about his exploits as a professional kayaker. The term have a great first touch is a soccer term He talked about how they called him the “Dragon which may need some explaining. The first touch is Slayer” and labeled him a “Villain” on Survivor. He arguably the most important skill in soccer. Without talked about his last return to the show as the self- a good one, you will never have the opportunities to styled “Zen Slayer.” I found some of those stories use your other skills. When the ball is headed in your interesting but not all. What I did find interesting was direction a defender has to make a quick decision on some of the quotes or key points of his speech. whether to allow you to bring the ball down and risk trying to get the ball away from you. Your first touch He spoke about where we find our greatest strengths. is crucial it controls the next chain of events that Coach Wade said, “our greatest strengths come follows, passing, drilling, or shooting. The defender through adversity.” I believe this to be true even is your adversary. though it is not noticeable in those moments of adversity. “Adversity forges character.” What is having an adverse effect on you today? Is there something in Coach Wade’s guidelines that will Wade spoke about becoming stagnant, saying, “when help? I believe ACFSA members have “surrounded you become stagnant your opportunity dies.” He said themselves with great people.” I believe we have “take the shackles of society out of your existence.” “put our time into something important” and everyone “Don’t be a slave to things that won’t last.” associated with this organization is the “ripple effect.” So how is your first touch? When you meet new He talked about finding great moments in adversity. members do you “sieze the moment” and pass the He said “when you have challenges you have ball of knowledge to get them involved in the team? opportunities.” What is happening in your sphere The first touch is crucial it controls the next chain of of existence that may be an opportunity for you? events.

ACFSA INSIDER Fall 2013 15 2013 Operator of the Year

Ray Bullock

16 Fall 2013 ACFSA INSIDER To My ACFSA Family...

First of all, a big Thank You and another round of Applause to Laurie and her Committee for the great job they did putting together an excellent, timely and relevant program for the Reno Conference. I came away from this conference with new ideas and perspectives, had an opportunity to re-connect with friends and really enjoyed the whole program.

Secondly, I need to take this opportunity to thank you all for your many kind words, thoughts and prayers since the passing of my wife Julia last year. The outpouring of sympathy, affection and genuine concern that I received from so many in this organization was greatly appreciated and very deeply felt. Many of you had an opportunity to meet Julia a few years ago at the San Diego Conferences and I know that she was impressed with the caliber of people in this organization. You made her feel like a part of this family and I thank you.

Lastly (and by no means least) I wish to thank you for the extraordinary honor that was granted me at the Reno Conference. To say that I was surprised would be an understatement. I was aware that Larry Mendez had nominated me for the award, but I had no idea that I had been selected. As those of you in attendance may have noticed, I was genuinely stunned when Jim Beach called my name. It was a surreal and bittersweet moment for me. And one of the few times in my life I did not know what to say (or if I said anything coherent at all). So let me say now that I am humbled and truly honored. And I must share this award with Larry, Kurt and Marlene. Everything that we have accomplished in San Diego is a team effort and I thank them.

The ACFSA has been my 2nd family for some time. The people that I’ve met, the friends that I’ve made and the bonds that have been forged will stay with me throughout my life. I would not be the person I am today, professionally or personally, without this organization and all the fine and wonderful people it encompasses. Bless you for welcoming me into the fold and allowing me to be a part of this family.

And thank you again for the honor and recognition of “Operator of the Year”. For that and for your fellow- ship, I will be eternally grateful.

Thank you and bless you, Ray Bullock

ACFSA INSIDER Fall 2013 17 2013 Employee of the Year

& President’s Award Recipient

Tyrone Sutherland

18 Fall 2013 ACFSA INSIDER Lt. Tyrone Sutherland ACFSA Double Award Winner

By Captain Mary Goodwin, R.D., Orleans Parish Sheriff’s Office

Double Award recipient, Lt. Tyrone Sutherland Great leadership qualities keep the work team fo- of the Orleans Parish Sheriff’s Office was a unani- cused and through his expertise and knowledge of mous choice for the ACFSA 2013 Employee of the the institutional food service industry, Lt. Suther- Year Award, and President Jim Beach’s choice as land demands the best of each worker. Connecting The 2013 ACFSA President’s Award recipient. with staff and inmates daily, he has been able to improve preperation and delivery procedures to adapt Starting with the OPSO in 1990 as a Cook I, Lt. to concerns of food quality and security demands. Sutherland has worked with Major Beach and Procedures enacted by the Lieutenant have cut post- learned the art of Institutional Food Service from the production food waste by over 80% and utensil iden- ground up. tification methods have reduced loss by over 75%. He had set the bar very high and his division has One of the most important tasks that Lt. Sutherland risen to the challenge. takes upon himself to perform is to visit each facility on a weekly basis to talk to inmates and discuss their Lt. Sutherland has been a member of ACFSA since cares and concerns about the menus. This weekly 2008 and participates in numerous civic programs dialogue allows the food service division to be on which has allowed correctional food service to “pay the offensive as opposed to the defensive as likes and it forward.” Well over 13,000 meals have been dislikes are noted, delivery problems pin-pointed provided under his direction to organizations such and procedures for proper service are reviewed and as UNICEF, The March of Dimes, Boys and Girls used to improve service. Clubs of New Orleans, The Young Marines, Ameri- can Diabetes Association and numerous non-profit Lt. Sutherland is also responsible to communicate churches and organizations. daily with key staff members on the kitchen staff to improve product service and quality, document and The Lieutenant is also very active in the community track sanitation checklists, temperature checklists providing support and guidance as a member of the and food quality production sheets. Deacon Board and Chairman of the Trustee Commit- tee for his Church. He “walks the walk,” and “talks Additionally, the Lieutenant is responsible for the the talk!” continuous sanitation training of all food service personnel, both security and inmate to ensure that all I am sure that you will agree that Lt. Tyrone Suther- have attended an accredited food safety course. All land is an outstanding choice as The 2013 ACFSA personnel must pass a sanitation course before join- Emplyee of the Year, AND the 2013 ACFSA Presi- ing the food service team. Lt. Sutherland’s constant dent’s Award recipient. vigilance in all areas have enabled multiple positive food sanitation reports from all facilities. Congratulations Tyrone!

ACFSA INSIDER Fall 2013 19 2013 Founder’s Award Recipient

Benson Li, CCFP

20 Fall 2013 ACFSA INSIDER Benson Li, CCFP, CFSM Receives 2013 ACFSA Founder’s Award

By Jon Nichols, IOM, ACFSA Executive Director

The Association of Correctional Food Service the country including at the 2012 National Restaurant Affiliates is fortunate to have hundreds of dedicated Association with his presentation “Bed and Breakfast members in its ranks and Benson Li would tell you Behind Bars, or Correctional Food Service: Every- that he is just one of the rank and file. I can assure thing You Wanted to Know But Were Afraid to Ask.” you, however, that this could not be further from the And most recently, Benson presented, “Jailhouse case and noone is more deserving of the Founder’s Happy Hour and Botulism: When Pruno Goes Really Award than our current Past President, Benson Li. Bad,” at our 2013 ACFSA Show in Reno.

Benson has been a member of ACFSA since 2005 and Benson also takes great pride in staying current on has served pretty much continuously on the Board on Food Safety and Certification by teaching sanitation various committees and Board positions since join- courses at ACFSA Local, State, Regional and Inter- ing. Due to a couple of Board members retirements national Conferences, as well as other Organizations and relocations, Benson found himself in the position and at colleges and culinary programs. He is always of President for two terms and now as Past-President available to members who have questions or need to for two terms. know the latest of food safety. Make it a point to reach out to him if you need an expert! Benson is always thinking of ways to promote ACF- SA and has spoken at numerous Conferences around Congratulations Benson!

ACFSA INSIDER Fall 2013 21 Education Report Inspiring Interest in the Field of Correctional Services

Submitted by Lt. Tim Thielman CFSM, Education Committee Chair

Learning is a lifelong process and to continue on with learning in our adult years one must be self-motivated and willing to volunteer time and effort. We do continue to learn in life automatically with daily interaction with others and just living life; however, in order to advance and grow professionally one must volunteer to exert that extra time and effort into his or her career. The CFSM Course is definitely a great way to polish your skills and knowledge in correctional food service. If motivated, one could complete this course in 9 to 12 months. How cool would that be to get going on it today and receive your certification next August in St. Louis? I already have one student who has made that commitment. It would be great if there was a big group of new CFSMs next year at conference.

In Reno this year we had 10 CFSM Rectifications, including myself, in attendance. I would like to recognize and congratulate the following individuals on their choice and effort to maintain the CFSM designation:

Wayne Fish, Holly Martin, Robin Sherman, Dawn DeMelo, Karen Candito, Ricky Clark, Rhonda Duchesneau, and Donna Kaminski and Josie Maya.

I know from past experience that the CFSM Course can be overwhelming when you receive it. Please don’t be intimidated by the stack of books you receive. If you have received the books and don’t quite know where to start you can contact me and I will help you break down the sections and set a timeline that you and your preceptor can follow.

If you would like more information on the CFSM course you can contact me directly at: [email protected] or call me at 651.266.1898

22 Fall 2013 ACFSA INSIDER Wayne Fish, CFSM Rhonda Duchesneau, CFSM

Donna Kaminski, CFSM Dawn DeMelo, CFSM

Josie Maya, CFSM Ricky Clark, CFSM

Holly Martin, CFSM Karen Candito, CFSM

Robin Sherman, CFSM Tim Thielman, CFSM

ACFSA INSIDER Fall 2013 23 Certified Correctional Foodservice Professional

Submitted by Teddie Mitchell, CCFP

Webster’s dictionary defines a certificate as: “A testimonial or written statement of qualifications or accomplishments.”

It is very gratifying that one, through work and continuing education, can achieve that certification. For those of you not familiar with our CCFP program, I invite you to visit ACFSA’s website and download the CCFP Brochure, which explains the qualifications needed.

Because filling out the application form can be daunting, the Education Committee invites you to bring the required documentation to the conference in St. Louis and we will be there to help you complete the application.

This is a new and exciting idea from our President and Region III director; I remember how long I hesitated to apply and how proud I was to finally receive that certificate. Our Sheriff and Jail Administrator were equally impressed with that accomplishment and knowing that I did not take my position for granted.

Judy Shaufner, CCFP Tim Thielman, CCFP

Judy Shaufner of Michigan and Tim Thielman of Minnesota fulfilled the requirements for certification and received their plaque and recognition at the International Conference in Reno. Congratulations!

Certification needs to be renewed every four (4) years and those needing renewal for 2013 have already received a reminder. The CCFPs, whose certification expires in 2014, are invited to bring records of their Continuing Education Units and documentation of the previous four years to the conference as well. When requirements are met, re-certification will be acknowledged at theAwards Banquet.

We will post reminders of this special service in future INSIDERS. In the meantime, start a file with documentation of conferences attended, in-services, articles you have written and presentations you have made at workshops. If you have not yet done any of these things, get involved and find out how rewarding these accomplishments can be.

24 Fall 2013 ACFSA INSIDER Scholarship Appreciation!! By: Ricky G. Clark, CFSM, CCFP, CDM, CFPP

Being a scholarship recipient this year opened up was food everywhere and good food at that!! I really a way for me to attend the ACFSA Annual Interna- enjoyed this time of getting to visit with our valued tional Conference and Vendor Show in Reno Nevada. vendors and meeting some that I had not met before. What a great place to hold an event! Everything you Where would we be without these supporters! could possibly want was there or very close by. The resort was beautiful and the staff was most accommo- The CFSM luncheon was an added bonus and very dating at all times. The food was great everywhere I well put together. The choice of dinning was awe- ate. The space was comfortable and there was plenty some! There was no end to the buffet line and all the to do onsite. My hat’s off to the conference commit- food was very satisfying, until you tried to get up! I tee and staff that I’m sure, worked very hard to assure certainly enjoyed the opportunity to network around this was the outcome. the table with all the great CFSM’s with whom I had the pleasure of sharing a table. We had some inter- The opening reception was very welcoming with esting conversations! Then the Home Grown Pro- food to spare! The setting was casual and allowed duce session was awesome as well as informative. attendees the opportunity to network and catch up I learned things about the Virginia operation that I on the year while they were away from each other, didn’t even know myself! What a great job our states busy at work. The breakfast for the welcoming cer- do to keep down the food cost and to provide quality emonies was on time and Coach Ben Wade, from meals to our populations and staff! Survivor was very uplifting and inspiring, to say the least. He was certainly an example of what persever- The session on Religious Diets and the panel was ing can do for you and how we can make it through very interesting! I learned a lot about why we have extremely tough times if we have the mind-set to do to do the things we do and how things are supposed to it. Determination will take us a long way if we’re up be done. Chaplain Friedman was extremely knowl- for the ride! edgeable in a wide variety of diets and the other panel members were just as knowledgeable in their areas I thoroughly enjoyed the session on allergies by El- of expertise. The information they shared was very len Karlin. You never know when you are going to thought provoking and enlightening. be faced with that situation and you need to know what to do. And knowing how to prevent such hap- Overall it was a great conference! I enjoyed it all the penings is even better! I also enjoyed the Forward way to the end including the banquet with the danc- Thinking session by Mitchel Holliday. I never knew ing and great food! Of course there is always the sad such a position existed but I’m glad to know we have part of having to say good bye and watching as your someone who is that qualified in the position. He friends leave for their destinations and you leave for was very knowledgeable and a great speaker as well. yours. However, I commend the conference commit- I attended the Dietitians Track and had a lot of in- tee and staff on doing an outstanding job! I feel very formation reinforced from the allergy session (which privileged to have received a scholarship and the op- was not a bad thing) and then saw that session taken portunity to attend one of the best conferences I have to another level. attended in a long time!

The Vendor Reception was just as welcoming as the Keep up the great job ACFSA and I hope to see you Welcome Reception except with more food! There all in St. Louis next year!!

ACFSA INSIDER Fall 2013 25 Scholarship Annual Appreciation Basket Challenge Submitted by Dawn DeMelo, CCFP, CFSM & Silent Auction

Hi Everyone I just want to thank ACFSA for the scholarship to the International Conference. It was a wonderful conference, full of information that I could and did take back to my team. The hotel was beautiful; the food was amazing. Everyone did a great job putting this together. The vendor show was outstanding! I love to see such a great turnout, and the 50’s theme was fun! It brought out the Pink Canteen Ladies!! Without our vendors our conferences would not be possible! So I would like to personally thank you all Thank you to those that contributed to the An- again!!!! nual Basket Challenge & Silent Auction as we were able to add needed dollars to the ACFSA Scholar- Thank you Canteen Services for allowing me the ship Fund! We had great state baskets and various opportunity to grow and learn, there was much other items were donated and proved to be great valuable information. We may come from different fun for bidders. groups: State, private, county and federal, but when we all get together, I feel we are all the same group! We have had some spirited competition in the past, We are all in this together to learn from each other and this year was no different. Bidding was fast and to lend a hand when available. and bidders were competitive and they challenged each other for a chance to take home some awe- If you have never attended an International some artwork, jewelry, signed memorabilia, gift Conference, you really need to try to do so; they cards, knick-knacks and food. are amazing. The people I have met over the years are some of the brightest and talented people in our Remember, this supports the ACFSA Scholarship industry. I have developed some great friendships. Fund and this year we netted nearly $1500! So, Looking forward to the next conference and the thank you for your participation and support! information that everyone shares. Your goal for St. Louis is to come up with some Thanks, great items that represent your state, region or may- be just something that you think ACFSA members Dawn DeMelo CCFP CFSM would have a good time bidding on and want to Canteen Services take home with them. Now is the perfect time to Montcalm & Gratiot County Jails start to put something together, so let’s try to beat this year’s total and have some fun while we’re doing so!

26 Fall 2013 ACFSA INSIDER A Letter from Conference Presenter Chaplain Gary Friedman

Dear ACFSA Members:

During my presentation at ACFSA’s recent Reno conference, I asked how many of the attendees are responsible for deciding which inmates are placed on religious diets. To my surprise, about one-third of them raised their hands.

Since returning home, I have discussed this with several colleagues around the country and found that the practice is even more widespread than I had known, although it does appear to be mostly confined to jails (rather than prisons). This is obviously due to most jails not employing qualified chaplains, and I certainly agree that CHINO’s [i.e. ‘Chaplain In Name Only’ volunteers] or unwary community clergy shouldn’t be making such decisions. On the other hand, I find it astounding that food service staffers are being assigned a task that is well outside of their skills set.

As we discussed at length in Reno, dealing with the legal aspects of the religious diets phenomena is very tricky business and if it isn’t handled correctly, it can easily place agencies at risk of litigation and court sanctions. Moreover, those who don’t properly operate within legal guidelines and constraints can even face personal liability.

When available, well-educated and corrections-trained chaplains are literally worth their weight in gold. Through skilled interview and counseling techniques, they are capable of minimizing how many inmates are placed on pricey religious diets and they can substantially reduce costly inmate litigation. They can also be the key to controlling inmate abuses of religious diet programs.

When professional chaplains aren’t available, religious matters are best handled by experienced correctional administrators. If needed, they can obtain ecclesiastical assistance from bona fide correctional chaplaincy organizations such as the American Correctional Chaplains Association [ACCA] and/or legal advice from their agency attorneys, but to place food service personnel at jeopardy is flatly unconscionable and dangerous to all concerned.

If you are working in jail or prison food service and are troubled about being expected to handle approvals of religious diets, I invite you to show this letter to your superiors and ask them to contact me directly via email at [email protected] or call my Seattle office (206) 985-0577. I will be happy to explain the facts to them and do my best to get you out of the firing line. Gary Friedman Chaplain Gary Friedman Religious Issues and Diets Specialist

ACFSA INSIDER Fall 2013 27 The 2014 ACFSA Annual International Conference

ST. LOUIS, MISSOURI

AUGUST 10-14, 2014

ST. LOUIS UNION STATION - A DOUBLETREE BY HILTON HOTEL

WWW.ACFSA.ORG

28 Fall 2013 ACFSA INSIDER PROBLEM

Everyone I work with FEW CASES OF EYESTRAIN Complains HAVE BEEN DEVELOPED BY

LOOKING ON THE BRIGHT SIDE about the job, so I have to, too.

Let them complain. You find things that you like about the job.

One of my employees used to be a teacher. At one point, she couldn’t get herself to go into the teachers’ lounge anymore because the atmosphere was so depressing. Too many of the other teachers used the room to go into their daily litany of complaints. They were pretty effective at leading others to believe that the workplace was a bad place.

We all deal with negative things. We all deal with negative people. You can choose to be different.

Make a list of everything you like about your job. Does it help pay the bills? Is it better than a job you had in the past? Are the hours convenient for you? Is the parking lot well lit? Does it offer good benefits? Are most of the people nice people?

Instead of investing your energy into the complaint department, work at being a better worker. Learn something new. Find a better way to get the job done. Make yourself a more valuable employee. Increase your job security.

MIKE’S MEMO

It’s OK to like your job.

It’s OK to be satisfied and happy.

Reprinted with author’s permission from “99 ½ Ways to Fix Your Life, Labor and Love” by Mike McKinley. Mike McKinley is a nationally known motivational speaker and leadership consultant. Mr. McKinley will be the keynote speaker at the 2014 ACFSA International Conference in St. Louis, Missouri, August 10 – 14.

ACFSA INSIDER Fall 2013 29 The Power of Food

By Robin Sherman, CCFP, CFSM

The menu is the heart of every food service a 250-bed jail with a senior meals satellite program operation. It is the essential management tool as (the author’s company, Canteen Services, handles the it provides the foundation for all cost control. In food service account). In two weeks, they average addition, the menu offers opportunity to provide approximately 450 pounds of squash and zucchini, nutrition to maintain a healthy body no matter who 10 pounds of radishes, 20 pounds of cucumbers and you are. peppers, and 30 pounds of tomatoes, jalapenos and green peppers, saving the account approximately 5% All correctional facilities, whether DOC or privati- of their monthly food costs during July, August and zation companies, must offer nutritious, appealing, into September. Depending on the number of inmate well-presented meals, prepared in a sanitary manner. workers available, normally they need two to three The food service program depends upon maintaining inmates in an eight- to 10- hour period to work the a well-managed system of menu planning and execu- garden. tion that includes not only preparation of standard and special diets, but also ensures the nutritional adequa- When planning a menu, there are many advantages of cy of all meals. using a menu cycle. You will assure variety in your menu, it is much easier to plan purchases, and you Prisons and jails use specific menu planning, purchas- can use standardized recipes and make adjustments ing and dietician menu approval that are based upon to your meal prep by population of the facility. You budget allocations and meet nutritional standards. Jail should always limit the use of high fat and high so- and prison menus differ anywhere from 2,500 calories dium and check to make sure the tray looks appealing a day to 3,000. Many jails and prisons operate a vege- (not all one color). A high fat intake is more than 35% table garden program; this certainly adds to the menu of your calories and a low intake is less than 20%. creativity and enhanced recipes. One Midwest facility The recommended daily intake for sodium is less than that takes full advantage of the vegetable garden is 2,300 mg, equal to about 1 tsp of salt. Continued on Page 32

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ACFSA INSIDER Fall 2013 31 The power of food can also be motivating through kitchen inmate training programs. Inmates learn the Wardens may provide extra food basics of sanitation and food safety, recipes and even some basic culinary skills, which may motivate them to promote good behavior among to want to learn more and gives them hope to help them apply for a job with experience after incarcera- inmates. Different correctional tion. In our 32 Canteen correctional kitchens the inmate training program is called the inmate food safety and sanitation program. This program is started as facilities may use food as an soon as the inmate arrives in the kitchen and has had incentive, however, many states an orientation. It begins with food safety training videos and, dur- prohibit facilities withholding ing the next two weeks a series of test and exams are given, ranging from food borne illness, time and food as a punishment... temperature abuse, proper washing of hands, sani-

BREAKFAST LUNCH DINNER Fruit (1 ea.) Soup du jour (1 cup) BBQ chicken (3 oz.) Dry Cereal (1.5 cup) Bread or bun (2 sl or one ea.) Choice of potato (6 oz.) Toast (2 sl) Meatballs (3 oz.) Mixed vegetables (1/2 cup) Fruit (1 ea.) Italian Sauce (3 oz.) Buttered cornbread (1/54 cut) Dry Cereal (1.5 cup) Chips or pretzels (1 oz.) Pudding or fruit (1/2 cup or 1 ea.) Toast (2 sl) Potato salad (1 cup) Fort. Beverage (1 cup) Jelly (1 tbsp) Cake or fruit Margarine (1 tbsp) (1/54 or ½ cup or 1 ea.) Milk (1 cup) Fort. Beverage (1 cup) Coffee (1 cup) SAMPLE MENU Sugar (2 ea.)

All menus, including special diets, should be planned, tation, cross contamination, and the cool down and dated and available for review at least two weeks in temperature danger zone. One of our assistant region- advance. Any substitutions in the meals actually al managers, Josie Maya, from Iosco County Jail in served should be noted on a menu sub log and be of Michigan utilizes the training program and states that equal nutritional value. This is very important as all the inmate workers are motivated after successfully logs are also reviewed by a certified dietician and the completing all the tests and given certificates upon substitution must be in the same food group. One of completion, which help them to be more aware of the pitfalls is that if you don’t log this and someone properly handling food. was to get sick, there would be no documentation of nutrition adequacy. Food in general is an important issue for everyone’s . life. In corrections, extra food can be viewed as a sta- Many correctional food service managers use the tus symbol. Working inmates may be justified to re- “power of food” as a motivational tool or incentive ceive extra calories. Inmates working in the kitchen for good behavior for being in the kitchen. In some or serving the guards or officers may have special cases the kitchen inmate (sometimes known as trust- privileges of eating the same food as the guard/offi- ees) will receive added portions as part of their incen- cers. (Correctional staff may feel better if inmates eat tive program for doing specific duties. the food before serving the staff.) Some inmates may

Continued on Page 33

32 Fall 2013 ACFSA INSIDER The Power of Food Continued From Page 30

have better food if they are enrolled in a culinary art program, teaching them how to prepare meals working for food service establishments upon their release. Inmates may receive better food if they are enrolling in special training programs encouraged by the correctional facility, such as fire camps, log- ging, conservation camps, etc.

Wardens may provide extra food to promote good behavior among inmates. These are ideas in general, different correctional facilities may use food as an incentive, however, many states prohibit facilities withholding food as a punishment and most standards on prisoner treatment such as the 2010 ABA Criminal Justice Standards state: Correctional authorities should not withhold food or water from any prisoner.

A well-fed inmate is a happy inmate; it is shown they will have fewer disciplinary problems.

In closing, effective menu planning and development and motivation through the power of food is essential in jails and prisons. Some programs can help with the training and implementation of motivation. ACFSA (Association of Correctional Food Service Affiliates) is an international nonprofit -or ganization dedicated to the professional growth of our many nations’ correctional food service employees and a great corrections support team.

The mission is to develop and promote educational programs and networking activities to improve professionalism and provide an opportunity for broadening knowledge. One of its programs, CFSM or certified correctional food systems manager, takes you through a step-by-step process of menu planning, development and nutrition. This program is beneficial to the food service manager and indirect- ly to the prison trainee as well. As staff is trained to become certified correctional managers they then will have the knowledge to teach inmates about proper nutrition and food safety training. And they, in turn, can gain skills for life.

ACFSA INSIDER Fall 2013 33 Coping With Change By Robert Gauthier, CCFP

With all things in life we are always coping with professionally. I can not stress enough the importance changes, whether at home or in our work place. What of being out there and networking with the smartest makes them easier to handle is if you’re prepared for and brightest people in food service. them. Being prepared for change, makes it easier to handle. Coping with change can be easy if you take the initiative to do something for yourself. I will continue The title says it all for our food service department to work on the Michigan Board until my term is over in the State of Michigan. At this time the State is and longer if they want me to. And I will always fight working with the private company, Aramark, to take for this great organization. over food service for the whole state. Change is about to come for all of the state workers. Are we prepared There is another change coming and fast in Michigan for this to happen? I can say as a member ACFSA, and that is good old winter. But like any change when I’m prepared for the next step in my career. This came you’re ready and prepared, it’s not too bad. As I write as I have networked with a lot of people in this great this it’s August and the weather is nice, but that will organization. At the time of this writing I accepted change soon. a job with my present employer as a General Office Assistant. I have been planning on stepping away I write coping with change for another reason as well, from food service for some time now. I am working as this will be the theme for our Michigan Conference on my hobby farm and needed to spend more time at in Manistee on May 4- 6, 2014. Make plans to home, so the move from food service had to be made come to northern Michigan now to attend one of the so I could follow my dream of farming. I know that if greatest conferences yet. There could be horse rides I did not stay with the private company, I would have or there might even be a canoe ride down one of the a lot of other opportunities to seek work elsewhere best rivers in the country. We look forward to seeing because of my networking with fellow ACFSA you in northern Michigan. members. It could have been from the private sector, the federal prison system, or from the great vendors Everyone enjoy your holiday season and as always that I have met over the years with ACFSA. I put out be prepared for any winds of change your life may a challenge to all Food Service Directors to get your come across. people involved in this group. They have helped me

34 Fall 2013 ACFSA INSIDER Corrections Foodservice Continues to Rehabilitate Menus and More

Written by Lisa White, FE&S Contributing Editor

As budgets become tighter inmate populations Offering cold meals in the evening, weekends or at continue to rise and correctional foodservice opera- breakfast reduces foodservice labor time, as does tors need to enhance their menu diversity. To drive offering prepackaged meals to smaller facilities. performance in this environment, these operators are “The biggest challenge in the foodservice segment turning to effective, multi-use equipment. is maintaining nutritional adequacy and compliance with regulations, standards and accreditations within As the population of U.S. prisons continues to rise, budget and cost constraints,” Wakeen says. so does the need for foodservice in that sphere. At the same time, though, this segment continues to deal Many youth facilities participating in the child nutri- with state and federal budget constraints. Helping tion program are revamping their offerings based on soften the blow, however, is free and low cost inmate the new USDA Supplemental Nutritional Assistance labor. But because equipment needs to be more du- Program and School Breakfast Program established rable and have tamper-proof features, it can be more in 2012. This is a result of the Healthy, Hunger-Free expensive than standard models. Kids Act and the first major change in school meals in more than 15 years. Correctional foodservice facilities require flexibility, since a variety of serving situations are possible. For Consistent with the 2010 dietary guidelines, the new example, while some inmates are required to take standards provide recommendations on a number of meals in their cells from a tray, others will eat with factors, including maximum and minimum nutrient the general population in the prison cafeteria. levels for calories, sodium, fat and food-group serv- ings. Under this program, U.S. school meals must in- “[Prisons are] looking at ways to reduce costs cre- clude more fruits and vegetables, whole-grain breads atively,” says Barbara Wakeen, MA, RD, LD, CCFP, and pastas, and low- and non-fat milk. The issues are CCHP for Correctional Nutrition Consultants, Ltd. the same, but budgets are tighter and tighter, Wakeen “[This includes] reducing calories and utilizing for- says. We have to be more creative in menu, staffing tified beverages, milk alternates, nutrients, gardens and production options. Vendors are being more cre- and recycling as well as focusing on sustainability.” ative with product options.

Continued on Page 36

ACFSA INSIDER Fall 2013 35 One of the most challenging aspects of corrections packages include vandal-proof fasteners on panels foodservice is special diet requirements, which may that require special tools for removing parts. Ovens include meals for diabetics, seniors and those follow- may have locking covers over the controls or alarms ing a religious diet where certain foods are forbidden. with panic shut-off devices. The more dangerous Because of the potential for riots and food tamper- equipment, including fryers and broilers, may not be ing, larger prisons typically only store enough food utilized in high-security prisons. for two or three days and hold the remaining in an off-site warehouse. What makes this segment unique Key Equipment is that corrections feeds consistent populations, many in large volumes, and equipment is used seven days a . Combi ovens week, Wakeen says. Inmate labor is used, so equip- . Convection ovens ment needs to be designed to be heavier to withstand . Kettles continual use and some abuse. The design shouldn’t . Steamers include removable parts that may break easily. . Ranges . Fryers Equipment specified for the corrections segment typi- . Tilt skillets cally includes unique features, such as tamper-proof . Conveyor toasters screws and hinges that cannot be easily removed for . Reach-ins weapon making. Other equipment, like oven and bun . Walk-ins racks, is tack welded, fully welded or riveted so it cannot be easily disassembled by inmates. “Copyright Foodservice Equipment & Supplies. This article originally appeared in the August 2013 edition Designers also may specify heavier gauge steel or of FE&S. Reprinted with Permission. For subscrip- aluminum that doesn’t include loose items. Some tion information, visit www.fesmag.com.”

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36 Fall 2013 ACFSA INSIDER Case Study: Ramsey County Correctional Facilities, St. Paul, Minnesota

Written by Lisa White, FE&S Contributing Editor

clude a 558-bed adult corrections facility with a staff of 188. Between the three facilities, 1,500 meals are served daily.

Although each facility has a kitchen on-site, there also is a central kitchen at the adult prison. “We do ship some food out of the central kitchen, while other dishes are prepared on site,” Thielman says. “We are in the process of finding a consultant to redesign the central kitchen, which will be a complete overhaul.” The adult facility, which was built in 1959, has much of its original equipment. This includes steam kettles and a conveyor dishwashing unit.

In a consolidation effort geared toward saving “In 2009, a 24-pan rotary oven in the bakery was re- money, Ramsey County Correctional Facilities in St. placed with a 36-pan rotary oven,” Thielman says. “A Paul, Minn., took over two juvenile operations, in- couple of years ago, to address the healthier eating cluding a detention center and residential treatment trend, we eliminated the deep fat fryer and replaced it facility, two years ago. with a combi oven. Now we are working on replacing our dishwasher, which is more than 30 years old.” The main cooking line in Ramsey County Correc- tion’s adult facility kitchen includes a stove and three The goal is to incorporate more modern equipment, flat tops.”We are considering combining the juvenile such as updated warewashers and combi ovens, facilities into one and merging the outdated kitchens, which can help decrease the amount of labor in the one of which was built in 1936,” says Tim Thielman, back of house. lieutenant for Ramsey County and Region 3 director of the Association of Correctional Foodservice Affili- “It’s important that we are able to program our equip- ates. ment in order to spend more time doing other tasks,” Thielman says. Thielman now oversees foodservice for the two juvenile facilities which includes Boys Totem Town The adult facility’s kitchen features three flat-top (BTT), a residential program facility for up to 85 ad- griddles, a stove, steam kettles, a tilt kettle, steam olescent boys who have been adjudicated delinquent chest, two conveyor toasters, walk-in coolers and by the Juvenile Court, and the Juvenile Detention freezers, hot holding cabinets and several proof box- Center (JDC), a co-ed, 86-bed secured facility for un- es. The recent elimination of fryers has saved thou- sentenced juvenile offenders. The facilities also in- Continued on Page 38

ACFSA INSIDER Fall 2013 37 sands of dollars in oil costs. Also part of the adult pared, panned and transported in bulk using carts and facility kitchen is the bakery, where staff bake more a vehicle. Dinners are prepared on site at the juvenile than 50,000 loaves of bread each year. Equipment in facility. “At the adult facility, we feed about a quarter this area includes a sheeter, dough dividers, a bread of the population cafeteria-style in the dining room slicer and a mixer. and the rest of the meals are portioned out in trays for those in the custody unit,” Thielman says. “We are always looking for ways to save time,” Thiel- man says. “We used to roll bread by hand, but pur- Ramsey County Correctional Facilities utilizes a chased a sheeter that has been a big time-saver.” four-week menu cycle, which is typical for prisons and correctional facilities. Standard meals include When purchasing equipment for the corrections seg- baked chicken, hamburgers, roast beef and taco salad. ment, it can be difficult justifying the cost of pricier Hot breakfast options rotate between oatmeal, Malt- units that may save time and labor. “Many times, with O-Meal, grits and farina. government entities, it’s more about going with the lowest bid rather than what we want or need,” Thiel- With shrinking budgets and rising food costs, the man says. “When I replaced the fryer with a combi challenge is finding a balance between nutrition and oven, the oven was more expensive, so I had to justify price. Unfortunately, due to school nutrition regula- the benefits and payback.” tions, which apply to the juvenile facilities, calories cost money. In corrections foodservice, it’s also important that equipment stands up to the tough environment. “There “The requirements for school nutrition are definitely a is lower end, less expensive equipment, but this won’t factor, because if we want federal reimbursement for hold up to the abuse from the inmates, which is key,” meals, we have to follow those guidelines,” Thielman Thielman says. says. “The trend in school nutrition over the years has been about shrinking labor and more convenience Because inmates have unlimited time to tamper with foods, but the new requirements mean many opera- equipment, safety features are standard on all of tions are reverting back to scratch cooking.” Ramsey County’s Correction facilities’ equipment, with all units including packages that secure controls. Operating an environmentally friendly foodservice program has been a top priority, as well. The Ramsey “Unfortunately, sometimes good security features County Corrections Facility recycles and recently create a problem,” Thielman says. “For example, the eliminated the use of its garbage disposal by compost- prison package that I had put on the sheeter is labor ing. “We give our food waste to a local pig farmer, intensive to take apart for daily cleaning due to secu- which has reduced our water and electricity use from rity screws. This is why it’s important to work with the garbage disposal as well as the amount of garbage vendors and communicate what’s needed. They are in landfills,” Thielman says. invaluable resources.”

Despite the fact that the kitchens utilize inmate labor, which is free, it recently became necessary to cut down the hours of operation. While baking used to take place from 6 a.m. to 6 p.m., the kitchen now shuts down in the afternoon, reducing the hours to “Copyright Foodservice Equipment & Supplies. This eight. As a result, bagged meals are served to inmates article originally appeared in the August 2013 edition at night. of FE&S. Reprinted with Permission. For subscrip- tion information, visit www.fesmag.com.” Staff in the adult facility kitchen prepare lunches for one of the two juvenile facilities. Here, food is pre-

38 Fall 2013 ACFSA INSIDER INSIDER Correctional Food Service_Layout 1 5/31/13 11:28 AM Page 1

ACORTO (CONCORDIA) BLAKESLEE CUNO FRANKE JADE RANGE METALFRIO REYNOLDS TAYLOR THERMOMETERS ACCUTEMP BLICKMAN CURTRON FRANKLIN CHEF JET SPRAY METAL WASH ROBOT COUPE TECHNI-BREW ADAMATIC BLODGETT CUTLER INDUSTRIES FRANKLIN PRODUCTS JORDON/FOGEL MIDDLEBY-MARSHALL ROLL A GRILL THERMAL ENGINEERING CORP. ADAMATION BLOOMFIELD/SILEX DAHLEN FRYMASTER KARMA MIGALI RONDO THERMODYNE ADVANCE BOBRICK DEAN GARLAND KASON MIES ROSS TEMP THERMOTAINER AERVOID BREWMATIC DELFIELD GAYLORD INDUSTRIES KEATING MILE HIGH ROTISOL TOASTMASTER ALTO-SHAAM BROWN, W.A. DESPATCH GEMINI KELVINATOR MILNOR ROUNDUP TOASTWELL ALLUSERV BUNN-O-MATIC DETECTO GENERAL ELECTRIC KENCO MOFFAT ROYALTON TOLEDO ALVEY BUS BOY DISPENSE-RITE GENERAL SLICING KEWANEE MONTAGUE SAGE TOMLINSON AMANA BUTCHER BOY DITO DEAN GLASTENDER KING REFRIGERATOR MOYER-DIEBEL SALVAJOR TRAULSEN AMERICAN DELPHI CADCO DOLL FLYNN GLENCO/STAR REFRIG. KITCHEN AID MOZLEY SANI-SERV TRAYCON AMERICAN BEST COFFEE CADDY CORP DONPER GLOBE KOCH MULTI MIXER/STERLING SATURN TRIUMPH AMERICAN METAL WARE CAMBRO DORMONT HOSES GOLD MEDAL KOLD DRAFT NEMCO SAVORY TRUE AMERICAN PERMANENT WARE CANNIBAL DOUGHPRO GREENHECK KOOL STAR NIECO SCOTSMAN TURBOCHEF AMERICAN DRYER CARPIGIANI DOUGLAS MACHINE GRINDMASTER LAKESIDE NORLAKE SECO ENGINEERING TURBO-VAC AMERICAN DISH SERVICE CARTER HOFFMAN DOYON GROEN LANCASTER COLONY NORRIS SECO PRODUCTS U.S. RANGE AMERICAN RANGE CECILWARE DUALIT GUARDIAN DRAIN-LOCK LANG NOVON SELECTO SCIENTIFIC UNIVEX AMF/WYOTT CHAMPION INDUSTRIES DUKE (THERMADUKE) HALLDE LE-JO NU-VU SERVER PRODUCTS URSCHEL ANETS CHAMPION MACHINERY DUTCHESS HAMILTON BEACH LEE MARK METAL NUSSEX SERVOLIFT USECO ANTHONY REFRIGERATION CHICAGO FAUCET DYNAMIC COOKING SYSTEMS HARFORD LEER OLIVER SET-N-SERV VARIMIXER ANTUNES/ROUNDUP CHROMALOX DYNAMIC INTERNATIONAL HATCO LEGION OSTER SHARP VICTORY/RAETONE A.O. SMITH CISSELL EAGLE/METAL MASTERS HELMCO/STAR LINCOLN OVENWORKS SHELCON VITA-MIX ASCO CLARK EDLUND HENNY PENNY LITTON PANASONIC SHELLEY VOGT ATLAS METAL CLEVELAND ELECTRO FREEZE HOLMAN LOCHINVAR PASQUINI SICO VOLLRATH AUTOMATED EQUIP,/RAM COLDELITE ELLIOTT-WILLIAMS HOSHIZAKI LOCKWOOD PEERLESS STOVE SILVER KING VULCAN HART AVTEC COMPONENT HARDWARE EMBERGLO HUEBSCH LOW TEMP INDUSTRIES PERLICK SITCO W.A. BROWN BAKE MAX COMSTOCK CASTLE ENCORE HURRICORP MAGIKITCH'N PITCO/FRIALATOR SKYDYNE WARING BAKERS PRIDE CONNOLLY EPCO HUSSMANN FOOD SERVICE MAGNESOL POLAR KING SMOKAROMA WASTE KING BALLY COOL CURTAIN ESPRESSO COFFEE ICE-O-MATIC MANITOWOC PRAWNTO SOMAT WELLS BARMAID COOPER INSTRUMENTS EUROVEN IDEA/MEDALIE/VOLLRATH MANNHART PRECISION SOUTHBEND RANGE WILBUR CURTIS BASTIAN BLESSING CORNELIUS EVERPURE INFRICO MARKET FORGE PRINCE CASTLE/FASLINE SPEED QUEEN WILDER BAXTER CORY EXCEL DRYER IMPERIAL CHARBROILERS MARS PUFFER HUBBARD STANLEY KNIGHT WINSTON BECA CRATHCO F.A.S.T. IMPERIAL RANGE MARSAL & SONS, INC. QUALHEIM STAR WITTCO BELSHAW CRES-COR FAEMA IN SINGER MARSHALL AIR RANDELL STEPHAN MACHINERY WOLF RANGE BERKEL CRETORS FARBERWARE IN-SINK-ERATOR MASTER AIR RANKIN-DELUX STERO WORLD HAND DRYER BETTCHER CRIMSCO FISH OVEN INTEDGE MASTER-BILT RATIONAL SUNKIST WYOTT BEVERAGE AIR CRIOTEC FISHER MFG. INTEK MASTER DISPOSERS REDCO SUPREME METAL BEVLES CROWN FOLLETT INTERMETRO MCCALL/KOLPAK RED GOAT SWEEDEN FREEZER ...And Many Others! BIRO CTX FOOD WARMING EQUIP. IRINOX MCCRAY REFRIGERATION REMCOR T&S BRASS & BRONZE BKI CUISINART FOSTER REFRIGERATION JACKSON DISHWASHER MERCO REVENT TAYLOR FREEZER

ACFSA INSIDER Fall 2013 39 Did You Know...... Botulism? Jail House Happy Hour and Foodbourne Illness

By Linda Mills, MBA, RD, FADA Corporate Dietitian - Community Education Centers

For those of you who missed Benson Li’s session Like all foods and beverages, pruno has a recipe. at the conference in Reno titled “Jailhouse Happy Actually a Google search for pruno recipe resulted in Hour and Botulism: When Pruno Goes Really Bad”, 16,600 results, hooch recipe had 151,000 results, and you missed an interesting session complete with mash recipe had 12,200 results. The common thread music. This article will review and expand on his is the need for ingredients such as fruit, catsup, hot presentation. sauce, potatoes, dinner rolls, candy, powdered drink mix, bread, cake frosting, jelly, sugar, and water. The equipment needed includes towels or socks, plastic bags, bottles, and hot running water.

Making pruno from potatoes creates the risk for botulism and should be avoided. In the past few years botulism outbreaks caused by potato-based pruno were reported among inmates at prisons in Arizona and Utah. There are pruno varieties made almost entirely from sauerkraut and orange juice. Pruno is First, there are a number of aliases used for pruno hidden under bunks, inside toilets, inside walls, in such as hooch, mash, brew, juice, jump, raisin jack, the shower area and anywhere inmates feel is safe to and buck. But no matter what name you know this brew their pruno away from the sight of guards. The product by, or what recipe is used to make it, or what CDC has articles about the issues. A search on their pretense it is hidden under, the dangers are all the website www.cdc.gov resulted in 123 results for pruno same. and 4 for jailhouse hooch.

TABLE. Characteristics of previously reported outbreaks of botulism associated with drinking prison-made illicit alcohol — United States, 2004–2012 No. of Age range Year State No. hospitalized* No. intubated cases (yrs) 2004 California 4 19–35 4 2 2005 California 1 30 1 1 2011 Utah 8 24–35 8 3 2012 Arizona 4 27–33 4 1 2012 Arizona 8 20–35 8 7 * No deaths were reported.

(Source: http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6205a3.htm) Botulism is a rare, but serious illness caused by a Clostridium botulinum. It can survive, grow, and produce toxins in a sealed jar of food. The warm anaerobic fermentation process of making pruno probably predisposes production of botulinum toxin, particularly if any ingredient happens to be contaminated with Clostridium botulinum or its spores, such as the potatoes. Even taking a small taste of food containing this toxin can be deadly. Symptom onset of this foodborne illness generally occurs 12–36 hours after ingestion of contaminated food. Symptoms may include the following: double vision; blurred vision; drooping eyelids; slurred speech; difficulty swallowing; dry mouth; muscle weakness. Botulism can affect the nerves, paralysis, and even cause death and is classified as a medical emergency with medical care needed immediately. The CDC notes that the association between botulism and pruno, is not well known, and cases of botulism from pruno might be under-recognized.

40 Fall 2013 ACFSA INSIDER ACFSA Loses a Good Friend

By Teddie Mitchell

Our colleague and friend, Janice Hurt, has resigned from correctional food service and is starting a new adventure. Her life changed dramatically in the span of one year and she decided it was time to move to a warmer climate. As I write this, the movers are probably packing up her belongings to take them to North Carolina.

She’s not sure yet what she’ll do after she settles into her apartment but with her zest for life and adventure she’ll find something fun and exciting.

Janice was instrumental in revamping a tired Wisconsin Chapter by taking over the leadership, and inviting some guys from Minnesota, a lady from Iowa and taking on the presidency of the Northern Lakes Chapter. For those of you who regularly attend conferences and faithfully read the INSIDER, you will realize that one of those guys is now our International President, Phil Atkinson, and the other guy is Tim Thielman, Region III Director. Way to go Janice!

All of us from Northern Lakes will miss her enthusiasm and wish her well in this new phase of her life.

Editor’s note: ACFSA will miss her smiling face and her eagerness to be part of the excitement of ACFSA. We don’t know anyone who enjoyed the conferences more than Janice.

ACFSA INSIDER Fall 2013 41 Chapter Reports

California Virginia by Carlos Salazar, California Chapter President. by Linda Shear, Virginia Chapter Secretary

reetings from California! On July 19th, the VA chapter members and fami- G lies joined together to celebrate our 25th Anniversary. We talked about the good ole days and planned our exciting future. We laughed at old photos and remi- nisced about all the International Conferences we’d attended. The food was great and the company even better!

We installed our new officers during the meeting. Robert Pennix stepped down to Past President, Julie Hobbs stepped up to the Presidency, Jessica Conner came on board as our President-Elect/Treasurer and Linda Shear remained as the Secretary. Congratula- tions to the new VA Chapter Board.

First of all, I would like to thank Laurie Maurino for At the ACFSA International Conference in Reno we a great show in Reno. It was very interesting and had held our annual drawing. This year we raffled off two a lot of fun. Good Job Laurie! $500 prizes thanks, in part, to the generosity of our vendors who wanted to support our chapter scholar- Secondly, hats off to you California for winning the ship fund. Special thanks to Dan Valley Foods, Ar- Chapter of The Year Award. cher Manufacturing, Global Food Industries, Lane Marketing, Plastocon, Wholesale Food Group and Lastly, I wanted to tell you that California is having Design Specialties. a Chapter Conference, October 13 - 16, 2013, in Ontario, California. Our theme is “Communication At the Reno Conference, we put together a basket full and Collaboration in times of Crisis and Growth”. of VA products. Our state, like yours, has so many We have a lot of classes in store for you and I hope fine products available. This year there were not you can attend. Please go to our website for any many chapters who contributed to the basket chal- additional information you might need. lenge. Next year, the VA chapter challenges the other chapters to fill up two or three tables with baskets full As we move forward, I am looking forward to 2014 of the fine wares from your state. All monies raised and I hope that you are too. go to a good cause, so let’s see what we can do!

Editor’s note: Monies received from the baskets go to support ACFSA scholarships.

42 Fall 2013 ACFSA INSIDER Chapter Reports

Michigan Northern Lakes by Steven McLain, Michigan Chapter President by Diane Burczyk, Northern Lakes Chapter President

Current membership in Michigan is 47 strong. We had a meeting on April 9th at the We are a vibrant and active chapter with meetings Indianhead Food Buying Show. We had a small on the first Monday of each month. We are currently fundraiser to help fund three scholarships to the planning and finalizing our annual Spring Confer- 2013 Reno International Conference. We held nomi- ence which will be held in Manistee, Michigan, May nations for two offices, Vice President Elect and 4-6, 2014. The Michigan Chapter ACFSA Confer- Treasurer. Christine Berndt Althaus was nominated ence will be based around the theme “Coping With for President Elect and Roger Burczyk was nomi- Changes For The Future” . nated for Treasurer. We also had an all-day Food Service Professional Training Day at the Ramsey If you are looking for a special experience and a short County Correctional Facility in Saint Paul, MN on break in the great north woods, then this is a confer- June 21. This training day was presented by Good ence for you to consider “save the dates”. Canoeing Source Correctional Food Service Specialists. down a slow moving river and horseback riding on a Michigan trail are all possibilities being looked at. Our next Chapter meeting was in August at the Reno Members of the Michigan Chapter feel important International Conference where Sharon Joles was reasons for ACFSA membership are training, net- installed to the office of Northern Lakes President. working and continuing career development for our Many of us from Northern Lakes attended the Au- members. Attending, participating in, and/or assist- gust 11-15 International Conference in Reno Nevada ing with, conferences is a great way to accomplish to support our very own Phil Atkinson as he took of- membership goals. Please consider meeting with us fice as the ACFSA International President. next spring, and bring a friend. I have enjoyed my year as President of Northern As a final note I would like to acknowledge the hard Lakes. I looked forward to finishing the year off at work and immense dedication of our immediate past my second International Conference, and meeting President Robin Sherman. Thanks Robin! many new people from other chapters around the globe. I enjoyed the 5 days of relaxation and spend- ing time with many of my fellow Northern Lakes Chapter Members in Reno. Hope to see you all again next time!

(http://www.acfsa-nl.org ) Please take the time to visit our website.

ACFSA INSIDER Fall 2013 43 Regional Reports Region I by Robert Pennix, Region I Director

A FIRST FOR REGION I Region I is excited about the possibility of hosting Plans are also in the works to offer scholarships to a spring conference in March 2014. At the 2013 Regional participants. The possibilities are endless International Conference in Reno, NV the round and the canvas is blank. How will you color this table discussion quickly went to why Region I hasn’t event? I see a masterpiece at work which will take a had a conference. The attendees felt this was a great lot of creative artists to complete. So get your palette way to get more people involved in the Association ready because just as art has a lot to offer to all, and and increase the membership in the region. Also is subjective to the individual with your help we can training could be provided for individuals that are create something for everyone to enjoy. required to have continuing educational units for their certifications. After much discussion about where the conference should be held Ocean City, MD was chosen. A committee was formed and VA member Region II and ACFSA supporter Ricky Clark was chosen to by Janice Bendolph, Region II Director chair this conference. We all know that Ricky will do an excellent job! It did not take long for Ricky to get the ball rolling, in just one week he started soliciting Since returning home from the Reno Conference, support. He sent out a Request for Proposal on room I have begun counting down to the next one. If asked rates. He contacted members and vendors and made what membership in the ACFSA means to me, my them aware of our plans for this event. response would be filled with emotions. The love that I feel for the group and the respect I have for the Some members are coming up with fund raising professionalism shown by members means so much. efforts, one example is VA Chapter member Deborah I will forever be grateful for the knowledge gained McKnight and a couple of her friends are making an and the ability to learn and grow. In my opinion, one afghan to raffle off to raise funds for this event. I cannot meet a better group of people who provide so am hoping that everyone in the Region will catch the much information. spark and come up with some creative ways to support this conference. We have many talented people in I could have not imagined that I would someday Region I who have much to offer, so if you have the become Regional Director. I am grateful for the gift of speaking, please call Ricky or me and we can opportunity to lead Region II, and I thank the add you to the program. If fund raising is your gift, Association for giving me the opportunity. Although speak to your vendors and the supporters of this great we are few in numbers, my goal is to reach out and organization, encourage them to participant. “We are recruit more members so they can also have an the effort that we put forth” and this is a great team to opportunity to learn and grow. be on. No effort will go unnoticed. Best wishes to you until we meet again This will be the first conference in this Region and with your support we can open the door for many more. Hopefully this centralized location will give everyone in the Region an opportunity to attend.

44 Fall 2013 ACFSA INSIDER Regional Reports Region II Region IV by Frank Shelton, Immediate Past Region II Director by Don Perkins, Region IV Director

Four years ago when I became your Region II I hope everyone who attended the International Director I set increasing our membership as a goal. Conference in Reno had a great time! I would like to Sadly, I haven’t seen very much success in that goal. thank Laurie Maurino and all of you that helped for I feel this is partly due to the downturn in the econo- an excellent conference. my. At best Region II has held its own. Upcoming events in Region IV: California Chapter Each of us has felt the budget crunch and of course is holding their Annual State Conference, October membership and travel for many has taken a hit. 13-16, 2013 in Ontario at the Ontario Airport Hotel. I’ve always felt the ACFSA was something that add- Conference Theme is “Communication and Collabo- ed value to our job and have tried to promote it that ration in times of Crisis and Growth.” way. A few of the classes offered are: I’m proud of a lot of the enhancements that the board has come up with to make our association an even • Keeping Cool, Calm, Collected, Healthy & more valuable asset to each of us. A better web- Productive When the Pressure Is On site, our association magazine, the INSIDER with • Team Building better and more relevant content, and tools such as • How Secure and Safe is YOUR Identity? brochures and handouts to help with recruiting. We • Riding the Waves of Change During Times of have even enhanced our scholarship program to aid Crisis and Growth more of our members in coming to conference. • Overcoming Negativity in the Workplace • Hostage Negotiations With an upturn in the economy, I feel that your board has set your association up for big things in the fu- • Basic Self Defense ture. I’m proud to have served with this great group • Vendor Show of professionals. The next California Chapter meeting after the confer- My second term on the Board is now coming to a ence will be in January 2014 in Placer County. close and I’d like to take a short opportunity to thank the Board for the great experience I’ve had serving If I can be of help to you in any way, please feel free along side of them. to contact me at [email protected].

I’d also like to thank our Executive Management team, Jon and Janine, along with Amber and the others who have made it so easy to serve. You have no idea just how good these people are and just how phenomenal a job they accomplish for our Associa- tion. They are a large part of why our Association is so successful during these challenging times.

It’s been a pure pleasure serving this Association and I look forward to helping the incoming Region II Director any way I can.

ACFSA INSIDER Fall 2013 45 Regional Reports Region III by Lt. Tim Thielman, CFSM, CCFP

I’m sitting in the Reno airport waiting for my flight Professional Partner, Tom Burns of Aramark home typing up this report. I thought it would be a Professional Partner, Cari Aldrich of C.J. Foods good time to reflect on the conference while my mind Retired FS Member, Cindy Burns of C L Burns is still filled with everything from the past week here Consulting LLC in Reno. First of all I would like to thank ACFSA VP FS Member, Barbara Wakeen, MA, RD, LD, Elect/ Treasurer, Laurie Maurino, RD, and the Cali- CCFP, CCHP of Correctional Nutrition Consul- fornia Chapter for putting on a fabulous conference. tants, Ltd Topics presented at the training were all hot topics in Professional Partner, Tom Johnson of Johnson our industry right now that included: Managing Food Diversified Products, Inc. Allergies in an Institution, Planning for the Future of Professional Partner, Elizabeth Van Oss Tym- Food Service, How To Write a HACCP Plan, a look chuck of Food Service Express Division of med at some Home Grown Produce Operations and Green Diet Inc. Initiatives, information on the Food Safety Mod- And Local partner, Chadd Floria of Oliver Pack- ernization Act of 2011, Time Management, and the aging & Equipment Company changes in the Child Nutrition Standards. I would also like to thank our Region Three Vendor ACFSA Past President, Benson Li gave an informa- Liaison, Chad Read of Federal Supply USA for his tive presentation on botulism as it pertains to the efforts in acquiring donations. making of jailhouse alcohol and the illnesses caused by inmates consuming it. We also had two outstand- Thanks for the Memories ing panel discussions; one on equipment and a second on religious diets. Each year I attend the conference I take so much away from it between what I have learned from attending Regional Scholarship Winners sessions and networking, the quality time I get with all my friends in this organization who I only get to Region Three was once again able to have a lottery see once a year, and the new friends I make while that awarded four Conference scholarships to mem- attending. I think that one of the neatest things I see bers in Region Three. The deadline for the Summer each year is the attendance of retirees. They not only Edition of the Insider was before the lottery winners attend the conference to see old friends, they even were drawn so now I would like to report that the attend the sessions and always have so much to add Scholarship recipients were John Schilling from In- to discussions within those sessions. While at these diana DOC, Robin Norris from Missouri DOC, Josie conferences I not only build an incredible network of Maya of Canteen Services in Michigan, and Frank food service professionals, but I also build my knowl- Szostak from Michigan DOC. edge of food products and equipment, and strengthen my connections with all of our vendors. I would like These scholarships were in addition to the Interna- to personally thank all of the vendors in ACFSA and tional Scholarships and were made possible only be- publicly acknowledge how valuable your presence cause of our generous vendors. I would like to thank is in ACFSA and thank you for the support that you the following individuals for their generous dona- give the food service professionals in ACFSA. tions: Continued on Page 47

46 Fall 2013 ACFSA INSIDER Regional Reports

Region III (Continued)

Meet Me in Saint Louis

As I mentioned, I’m sitting in the Reno Airport, leav- Besides the focus on the 2014 conference I have a ing the conference and the ball is already rolling for few goals set for myself as Regional Director. First, the 2014 conference in St. Louis. While in Reno, Phil I would like to increase membership in Indiana and and I were able to firm up some more plans for 2014. Ohio. We have several Professional Partners in those At the Regional Roundtable Meeting I sent a sheet of states but not enough Food Service Professionals to paper around asking for volunteers for the next con- start a chapter. My second goal is to increase mem- ference and when I received the paper back it was bership in North and South Dakota. We can’t keep completely full of names of Region Three members this organization a secret. We need to spread the word who want to help. I want to extend the invitation out and tell everyone you know about the ACFSA and to everyone in the organization who would like to lend the benefits of belonging. Also, don’t forget to tell a hand in the 2014 conference in Saint Louis. the individuals from our younger generation who are entering into food service about our student member- While in Reno I received a lot of positive feedback ship. Even if they have not considered a career in cor- and input from members and vendor members regard- rectional food service, a membership to ACFSA may ing the 2014 conference and there is definitely some spark some interest in the field. Those young men and excitement brewing. We have already had vendors women are the future of our organization. register for next year and food service professionals inquiring on registering for the 2014 conference. In If there is anything I can do for you as your Regional every issue of the Insider we will be revealing more Director, please feel free to contact me at tim.thiel- details as things progress. [email protected]

Moving Forward As I start the second half of my term as Region Three Region V Director I feel pleased with the growth of Region by Connie O’Connor, Region V Director Three’s membership over the past year and the direction we are heading as an organization. We have picked up several new members in the past few The Ontario Chapter held their annual conference months and if you are a new member reading this I September 22 – 25, 2013 in Niagara Falls, Ontario, would like to welcome you to the ACFSA and encour- Canada. This year’s conference was titled Vision age you to take advantage of all that the ACFSA has and Longevity in Corrections. to offer. Please visit our website discussion board and visit it often. Look at all the posts on the discussion This year’s conference included an exciting variety board and feel free to jump in to any conversation. of speakers and topics providing learning opportuni- Even if it is an old conversation you may bring new ties for all…including an Allergen Training program, insight to the discussion. I have read every discussion discussions on Religious Diets and Conflict Reso- on there and have the box checked on each thread to lution and a presentation on Nutrition for an Aging be notified when a new comment is posted. I recom- Population. mend you do the same.

ACFSA INSIDER Fall 2013 47 VA Chapter Celebrates 25th Anniversary By Linda Shear

On July 19, 2013 the VA ACFSA chapter met for a grand celebration of our 25th Anniversary. Members and family joined together to reminisce, eat a fine meal and have some fun.

First, let’s talk about all the accomplishments of the VA Chapter through the years. Twenty five years ago La- vinia Johnson and her cohorts decided to form a chapter and we’ve been going strong ever since. We’ve won Chapter of the Year three times. We’ve had many members serve on the National Board of Directors. La- vinia Johnson served in the Presidential series twice, and Ricky Clark and Jim Hartman have also served in that capacity. Carol Thomas was in that series as well, but had to step down due to early retirement. Linda Shear has served on the Board as Region I Director for two separate terms. Jim Hartman has also served in that capacity. Robert Pennix is the current Region I Director. The VA chapter has several proud recipients of Employee of the Year: Joseph Randle, Felix Cle- ments, Betty Hill-Farley, Rosetta Bowles, Ann Taylor, Jean Golas, Dorthea George, and Ricky Clark. Julie Hobbs won Operator of the Year. The VA chapter successfully hosted the International Conference in VA Beach in 1999 and again in 2011 in Norfolk. During the Norfolk conference Carol Thomas was honored Continued on Page 47

48 Fall 2013 ACFSA INSIDER with the President’s Award. Ricky Clark and Lavinia Johnson received the same honor in previous years. Jim Hartman was honored with the Heroism Award in 2008. The Founder’s Award was given to Lavinia Johnson. An honorary Doctorate of Food Service was bestowed upon both Ricky Clark and Jim Hartman. As a very prestigious honor, Ricky Clark and Lavinia Johnson were awarded the IFMA Silver Plate.

During our 25th Anniversary chapter meeting we had a friendly competition to see who has attended the most conferences. To nobody’s surprise, Lavinia Johnson and Jim Hartman tied for first, Ricky Clark came in second and Linda Shear was in third place. We have attended so many conferences and have many, many fine and fond memories. We also looked at a slide- show with hundreds of photos going back to our hum- ble beginnings all the way through to last year in New Orleans.

Over the years we have partnered with our vendor members on several projects. Vendors often host our quarterly meetings and keep us up to date with training and information on new products and services. Our vendors are always generous in helping us with our conference scholarship fundraising raffle.

We, the VA ACFSA chapter are both humbled and proud of our 25 years together. If you don’t have a chapter in your state, start one. If you have a chapter, we encourage you to celebrate your successes.

ACFSA INSIDER Fall 2013 49 THE IMPORTANCE OF THE HACCP PROGRAM

By Josie Maya, CFSM,CCFP Asst. Corrections Regional Mgr for Canteen Services, Inc.

HACCP (Hazard Analysis Critical Control Point) is a concept first used by Pillsbury Company to ensure the safety of food prepared for astronauts in the NASA space program. Many U.S. and Canadian health departments have begun to incorporate HACCP in their inspections.

HACCP is a comprehensive food safety and self- inspection system that goes beyond routine inspections of equipment and appearance and helps uncover and solve dangerous defects in food handling. HACCP looks at the flow of potentially hazardous foods -- the path that food travels throughout the food service operation. We must follow this path from recipe development through delivery of products, storage, preparation, holding or displaying, serving, cooling and storing leftovers for the following day, and reheating foods. Each step of the way poses the risk of contamination due to mishandling.

THE MAJOR FACTORS IN MISHANDLING FOOD ARE: • Incorrect food storage, leading to cross-contamination • Inadequate temperature control • Inadequate hand washing procedures • Not using disposable gloves or sanitized utensils for handling ready-to-eat foods Exit MANAGER RESPONSIBILITY • Maintain current sanitation certification is recommended (to be renewed every three years) • Read and become familiar with the HACCP/FOOD SAFETY PROGRAM • Set up and implement HACCP procedures

EMPLOYEE RESPONSIBILITY • Participate in food safety training • Participate in HACCP training

The HACCP system is defined by seven principles: 1. Perform a Hazard Analysis This first principle is about understanding your operation and determining what hazards are likely to occur. This usually involves defining the operational steps that you take as food enters and moves through your business. At this point, you will also try to understand how the people, equipment, methods, and foods all affect each other.

50 Fall 2013 ACFSA INSIDER 2. Decide on the Critical Control Points (CCPs) which of the operational steps identified in principle #1 are critical to a safe outcome? Where can a hazard be prevented, eliminated, or reduced to an acceptable level? Which actions positively, absolutely, have to happen right? Is there a later step that will prevent, reduce, or eliminate the hazard? It is important to know that not all steps are CCPs Generally; there are only a few CCPs in each process. 3. Determine the Critical Limits Each CCP must have boundaries that define safety. How will you know when the CCPs are under control? What are the regulatory standards? What will you measure against? Critical limits are the measurements that define safety and can usually be found in the Food Code. For example, for cooking hamburgers, the Food Code sets the critical limits at 155 F for 15 seconds. When critical limits are not met, it could mean that the food is not safe. 4. Establish Procedures to Monitor CCPs Once you have decided which operational steps are critical and have set the critical limits; someone needs to keep track of the CCPs in the flow of foods through your operation. Monitoring involves finding a way to see that the CCs are kept under control and within the critical limits. 5. Establish Corrective Actions What will you do when things go wrong? When monitoring your CCPs you will occasionally find an operational step that is outside of your critical limits. You need to plan ahead and decide what your actions will be, communicate those to your employees, and train them in those decisions. This preventive approach is at the heart of HACCP. Problems will arise. You need to find them and correct them before they can cause someone to become ill or injured. 6. Establish Verification Procedures This principle is all about making sure that the whole system is in place and working. You will want to periodically make observations, calibrate equipment and temperature measuring devices, review records actions, and discuss procedures with your employees. All of these activities will be for the purpose of ensuring that your system is real and checking to see if it needs to be modified or improved. Verification may also be conducted from the outside, such as by the regulatory authority or a third party. 7. Establish a Record Keeping System There are certain written records or kinds of documentation that will be needed in order to verify that the system is working. Look for examples of simplified “records.” These records will normally involve the HACCP plan, itself, and your monitoring activities and serve to document that you really do have an on-going system in place. Record keeping should be as simple as possible in order to make it more likely that employees will have the time to keep them. Because many foods are agricultural products and have started their journey to your door as animals and plants, raised in the environment, they may contain microscopic organisms. Many foods contain nutrients that make them a place where microorganisms can live and even grow. Some of these organisms are pathogens, which means that under the right conditions and in the right numbers, they can make someone who eats them ill. Raw animal foods such as meat, poultry, fish, and eggs often carry bacteria, viruses, or parasites that can be harmful to humans. Also because foods are from the environment, they can contain objects such as stones that could cause injury. Food may be contaminated naturally, for example from the soil in which it is grown or because of harvest, storage, or transportation practices. Some foods undergo further processing and at times, despite best efforts, become contaminated. These hazards can cause illness or death.

With awareness and the information available to us today, like the HACCP program, we can avoid unnecessary incidents that cause food borne illness which threatens our facilities every day.

ACFSA INSIDER Fall 2013 51 Welcome New ACFSA Members

Food Service Professionals

Phil Bettencourt Ralph Citarelli Gary Halsey CDCR Santa Clara County Pleasant Valley State Prison Sacramento, CA Office of the Sheriff Hanford, CA Milpitas, CA Theresa Boswell Jason Heidel Lander County Sheriff’s Office- David Cunningham Utah County Sheriff’s Office Detention Facility Washoe County Sheriff’s Office Spanish Fork, UT Battle Mountain, NV Reno, NV Rebecca ` Justin Sandra Brown Larry Delgado CCWF Yuba County Juvenile Hall Juvenile Ranch/Probation Sheriff Madera, CA Marysville, CA Campo, CA Cathy Lorenzo Felicia Candelaria Patty Duis-Bosler Department of General Services Sierra Conservation Canteen Services Sacramento, CA Camp Southcamp Cassopolis, MI Ontario, CA Leo Macabitas Joan Estrada San Diego Central Jail, S.D. Margaret Carter Canteen Services Sheriff CCWF Peru, IN San Diego, CA Chowchilla, CA Krista Flores Gina Marrero Stephen Childs California State Prison-Sacramento Pleasant Valley State Prison CCWF/Department of Represa, CA Porterville, CA Corrections & Rehab Clovis, CA Paul Gonzales Jordan McSwain Avenal State Prison CCWF/CDCR Debra Church Avenal, CA Merced, CA Warren County Sheriff’s Office Front Royal, VA Darcy Greynolds Canteen Services Kalamazoo, MI Continued on Page 53

52 Fall 2013 ACFSA INSIDER Food Service Professionals

Laura Nieberding Millie Smeltzer Robert Ullrey State of NV Northern Nevada Canteen Services - Department of General Services Adult Mental Health Services LaGrange County Jail West Sacramento, CA Reno, NV LaGrange, IN Kelli Warren Mike Oviatt Laura Stephens Nutrition Management UDC Utah State Prison CDCR Services, Inc. Draper, UT Weldon, CA Broken Arrow, OK

Ana-Isabel Regidor Beth Sullivan Lavinda Williams Santa Clara County PVSP CSPR/LAC Sheriff’s Office Coalinga, CA Lancaster, CA Milpitas, CA Kathi Turner Jeanne Wolfe Acosta Simon Collin Co. Detention Center Canteen Services CSP-LAC McKinney, TX Tekonsha, MI Lancaster, CA

Professional Partners Institutional Member

Scott Goodin Gregg Nolff Robert Quick Salvajor Allied Bakey Equipment Lander County Sheriff’s Office Kansas City, MO Los Angeles, CA Battle Mountain, NV

Julie Jurkowski Paul Ristau National Food Group Whaley Foodservice Repairs San Diego, CA North Charleston, SC We are delighted to have you join the ranks of the finest food service professionals in the in- JoAnn King Brett Rosenbloom dustry! Anaph Corporation Multi Flow Beverage Solutions Johnston, RI Huntingdon Valley, PA Please make the most of your membership. Share your knowledge and ideas about the food service John Land Mark Strutner industry and your personal experiences with the Sunburst Chemicals Shields Bag & Printing Co. rest of the ACFSA membership! Utilize the ACF- Bloomington, MN Yakima, WA SA Message Board, ACFSA Facebook Page and on Twitter (ACFSA_org). Mike Maguire Richard Tuttle Jiffy Foodservice LLC RMT Global Partners Do you know other professionals that could ben- Chelsea, MI Stone Mountain, GA efit from membership? Pass this copy of INSIDER along and/or share the Membership Form on the Dan Moes Tom Wells ACFSA website - www.ACFSA.org. Phoenix Supply, LLC Sunburst Chemicals Bloomington, MN Bloomington, MN Thank you for your participation in ACFSA!

ACFSA INSIDER Fall 2013 53 ACFSA Board of Directors 2013-2014

President Secretary Region IV Director Phil Atkinson Karen Candito, CCFP, CFSM Donald Perkins, CCFP Hennepin County Sheriff’s Office Santa Clara County DOC CA Substance Abuse Treatment Minneapolis, MN Elmwood Correctional Facility Facility & State Prison, Corcoran (612) 596-8039 San Jose, CA Corcoran, CA [email protected] [email protected] (559) 992-7100 x5762 [email protected]

Vice President Region I Director Region V Director Robin Sherman, CCFP, CFSM Robert Pennix Connie O’ Connor Canteen Services Blue Ridge Regional Jail Authority Ministry of Community Saginaw, MI Lynchburg, VA Safety & Cor. Serv (616) 745-2044 (434) 847-1300 X 117 North Bay, Ontario, Canada rsherman@canteenservices .com Robertp@brrja .state .va .us (705) 494-3331 connie .oconnor@ontario .ca

Vice President-Elect/Treasurer Region II Director Professional Partner Laurie Maurino, RD Janice Bendolph Representative (Equipment) High Desert State Prison Tuscaloosa County Jail Michael Robertson Susanville, CA Tallulah, LA Jones Zylon Company (916) 322-6038 (205) 349-4511 x666 or x766 West Lafayette, OH laurie .maurino@cdcr .ca .gov jbendolph@tcsoal .org (800) 848-8160 ext. 112 [email protected]

Past President Region III Director Professional Partner Benson Li, CCFP, CFSM Lt. Tim Thielman, CFSM, CCFP Representative (Food) Los Angeles County Ramsey County Corrections Rick Morris Sheriff’s Department Saint Paul, MN Preferred Meal Systems Los Angeles, CA (651) 266-1498 Braselton, GA (213) 893-5109 tim .thielman@co .ramsey .mn .us (678) 936-6637 [email protected] rdmorrisga@windstream net.

Executive Director Jon Nichols, IOM Committee Chairs 2013-2014 Association of Correctional Food Service Affiliates CCFP and Advisory Committee Education Committee Dietitians in Corrections Burbank, CA Teddie Mitchell Lt. Tim Thielman Barb Wakeen (818) 843-6608 (715) 460-4878 (651) 266-1498 (330) 284-2269/ (330) 499-1715 [email protected] Teddie .Mitchell@co .shawano . tim .thielman@co .ramsey .mn .us [email protected] wi .us Membership Committee 2014 Conference Professional Alliance Cindy Burns Phil Atkinson Joe Montgomery (989) 239-3779 (612) 596-8039 (618) 664-4364 [email protected] [email protected] [email protected] & Scholarship Committee Lt. Tim Thielman, CFSM, CCFP Publications Committee Patti Whitlock (651) 266-1498 Barbara Holly (203) 824-4174 tim .thielman@co .ramsey .mn us. (334) 567-4094 design .spec@snet .net barbaraholly@bellsouth .net Regional Vendor Liaisons Food & Equipment

Region I Region II Region III Region IV Ann Ortiz Open Carrie Aldrich Gil Hines Good Source Solutions CJ Foods Good Source Carlsbad, CA Eden Prairie, MN Carlsbad, CA (760) 746-7587 (800) 735-4319 [email protected] gil@goodsource .com Region I Region II Region III Region IV Bryan Waechter Kevin Woods Chad Read Bud Chambers Hobart Hobart/Traulsen Federal Supply Cambro Manufacturing Co. Richmond, VA Chamblee, GA Waukegan, IL Dewey, AZ [email protected] (770) 458-2361 (928) 759-0807 [email protected] [email protected] 54 Fall 2013 ACFSA INSIDER Chapter Presidents & State & Provincial Contacts

U.S.A. GEORGIA Region V Director Charles Barnes* Connie O’ Connor Macon State Prison ALABAMA Ministry of Community Janice Bendolph Safety & Cor. Serv ILLINOIS Tuscaloosa County Jail Helen Lewis, RD, LD North Bay, Ontario, Canada Cook County DOC (705) 494-3331 ARIZONA connie .oconnor@ontario .ca Michael Pinnex KENTUCKY MISSISSIPPI NORTHERN LAKES Coconino County Detention Svcs . Larry Parshall Open Diane Burczyk Kenton County Detention Center Robert E . Ellsworth Correctional CALIFORNIA MISSOURI Lou Flores LOUISIANA Juanita Avery OHIO CA Substance AbuseTreatment Facility M. R. J. Beach, II, CCFP St . Charles County DOC Vivian Hawkins, CCFP* Orleans Parish Sheriff’s Office Ohio Dept. of Rehabilitation & Correction CONNECTICUT NEW HAMPSHIRE Michael Gaughran, CCFP MAINE Todd Sheehan TENNESSEE York CT Spencer Smith New Hampshire State Prison Jorge Blanco Maine State Prison Siverdale Canteen Detention Center DELAWARE/MARYLAND NEW JERSEY Nina Hoy MASSACHUSETTS Yvette Knox* UTAH Maryland Correctional Institute, Jessup Chris Gendreau, CCFP, CFSM River Front State Prison MaryAnn Reding Massachusetts DOC Utah Department of Corrections FLORIDA NORTH CAROLINA Open MICHIGAN James Maher* VIRGINIA Robin Sherman* Durham Correctional Center Carla White Canteen Services Rappahannock Juvenile Center Visit www.ACFSA.org for the Membership Roster! CANADA Membership is required for access.

ONTARIO Call ACFSA Headquarters if you want Steven Morgan* Toronto Jail contact information for any of the Chapters above (818) 843-6608 * Chapter President

If you are an ACFSA member from outside the United States and do not know what ACFSA Regions ACFSA region you are in, call the Headquarters office for answers at (818) 843-6608.

Region I Region III Connecticut New Hampshire Vermont Illinois Minnesota South Dakota Delaware New Jersey Virginia Indiana Missouri Wisconsin Maine New York Washington DC Iowa Nebraska Maryland Pennsylvania West Virginia Kansas North Dakota Massachusetts Rhode Island Michigan Ohio

Region II Region IV Alabama Louisiana Tennessee Alaska Idaho Utah Arkansas Mississippi Texas Arizona Montana Washington Florida North Carolina Virgin Islands California Nevada Wyoming Georgia Oklahoma Colorado New Mexico Kentucky South Carolina Hawaii Oregon Region V Canada ACFSA INSIDER Fall 2013 55 Inside INSIDER

INSIDER Editors: Barbara Holly, CCFP, CDM, CFPP and Christine Berndt Althaus, RD, CD INSIDER INSIDER is published four times annually by the Association of Correctional Food Service Affiliates. ADVERTISER INDEX The Fall issue mails in September, the Winter issue mails in Decem- ber, the Spring issue reaches your mailbox in March, and the Summer CAMBRO ...... 31 issue will arrive in June. We welcome any suggestions or articles for future issues. www .CAMBRO .com/trust Editorial Statement and Procedure Cook’s Correctional ...... 12 The mission of the Association of Correctional Food Service Affiliates www.cookscorrectional.com (ACFSA) is to develop and promote educational programs and networking activities to improve professionalism and provide an opportu- Federal Supply USA ...... 3 nity for broadening knowledge. www.federalsupply.com Statements of fact and opinion in this publication are the responsibility of the authors alone and do not imply an opinion on the part of the members, directors, or staff of ACFSA. The Association reserves Intersect USA...... 5 the right to edit submissions . Materials may not be reproduced with- www .intersectUSA com. out written permission, so please obtain permission to reprint from its source when submitting an article . Heritage Food Service Group, Inc. . .39 www.hfse.com To submit an article for the Winter 2014 Issue: 1. Please send via e-mail by November 15, 2013 to: Highland Wholesale ...... 33 ACFSA—INSIDER Barbara Holly, e-mail: [email protected] or www.highlandwholesalefoods.com Chris Althaus, e-mail: [email protected] Kitchen Corps. . . .Inside Back Cover 2 .ACFSA does not guarantee that submitted articles will be published . Articles may be edited, and placement is determined by the editor. www.kitchencorps.com/ 3. You may also include a photograph, simple graphics, charts, or pic- The Salvajor Company. . Inside Front Cover tures that you think may be useful to the article. www .salvajor .com 4. If you have submitted or will submit the article to other publications, please notify us at the time of submission of the publication name, Vulcan Equipment...... 36 editor, and phone number. www .vulcanequipment .com Letters to the Editor Please email your articles submissions and/or comments to the editors:

Christine Berndt Althaus: ADVERTISE [email protected] or to Barbara Holly: in INSIDER [email protected] Please specify that you are contacting us regarding the “Letters to the Editor” column.

INSIDER reserves the right to edit Call 818-843-6608 submissions for clarity and space.

56 Fall 2013 ACFSA INSIDER

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