Wardens have overall responsibility for food service operations at their institution. Each Warden shall designate a Department Food Service staff member as the institution's Food Service Liaison who is responsible for: communication, administration, compliance monitoring with terms and requirements of the contract by the contractor, review of invoices and daily coordination of operational requirements. Specific responsibilities include, but are not limited to:

• Conducting quarterly reviews and making appropriate reports.

• Conducting assessments of Food Service systems to include recommendations regarding operations, equipment and maintenance.

• Participating in or conducting required inspections. This responsibility shall include quarterly inspections of Food Service operations.

• Staff meal ticket requirements.

• Billing requirements.

• Physical plant issues, including equipment and maintenance, which are addressed by the terms of the private prison contractor's contract.

• Use of donated or surplus food.

1.1 Inmate Food Service Workers are medically cleared for work by Health Services staff in accordance with specifications of the Food Service Technical Manual. Known HIV positive inmates shall not be cleared by Health Services for assignment to a kitchen.

1.2 Food Service staff/inmate workers with any contagious illnesses are not to be allowed to work in any capacity that may present a health threat to the food service operation and that hygienic food-handling practices are followed.

1.2 The Warden shall establish a sanitation inspection team comprised of, but not limited to, the following:

1.2.1 A member from Health Services - Chairperson.

1.2.2 A member assigned by the Food Service Contractor.

1.2.3 A member from institution Maintenance.

1.2.4 The institution's Food Service Liaison.

1.2 The Food Service Liaison shall be responsible for compiling and reporting statistical meal data to the Warden or designee.

1.3 Data shall be reported on a monthly basis as required by the Monthly Statistical Report.

1.2 Food Service staff shall strictly observe and monitor all portion control measures during meal times. Guidelines shall be established in the Food Service Technical Manual.

1.2 Staff Meal Tickets - Meal tickets or tokens shall be made available to staff and guests of the Department, at a price determined by the Department. A process for the sale of tickets shall be established in the Technical Manual.

1.3 Billing Process - The Department shall pay for meals as detailed in the Food Service Technical Manual. The Technical Manual shall detail required invoicing, rebates, reports and records.

1.4 Food Cutting/Product Testing - The Department reserves the right to have any product tested for compliance in accordance with the Food Service Technical Manual.

1.1.1 Restricted Medical Diet.

1.1.2 Restricted Religious Diet.

1.1.3 Diet terms and conditions.

1.1.4 Diet Order/Diet Card.

1.2 Restricted Diets shall be prepared as outlined in the Food Service Technical Manual and the Diet Guidelines Manual. Restricted Diets shall be evaluated by a Registered Dietitian at least annually to ensure nutritional adequacy.

1.3 The Food Service Contractor shall provide the necessary supervision and training, ensuring that restricted diets are prepared and served in accordance with the Diet Guidelines Manual.

1.3.1 A Food Service Staff member or designee shall be trained in the preparation and delivery of the restricted diets, and shall be responsible for obtaining the inmate's signature on the diet sign-in sheet when the inmate receives a diet tray or snack.

1.3.2 The Food Service Technical Manual shall address, at a minimum, requirements concerning the following:

1.3.2.1 The Contractor's responsibilities.

1.3.2.2 An inmate's removal from a Restricted Diet.

1.3.2.3 The Medical Diet Process.

1.3.2.4 The Religious Diet Process.

1.3.2.5 A process for ensuring that inmates who are on a Restricted Diet and who transfer continue to receive the diet at their new location.

1.1.1 Supervision and operations management.

1.1.2 Control of supplies to include ordering, storage and movement.

1.1.3 Proper use of all equipment and hardware to include control of items of security concern such as small utensils, knives and other sharp implements.

1.1.4 Appropriate security of food supplies especially for items considered to be at high-theft risk.

1.4 Safety Standards - Food Service personnel shall be thoroughly familiar with safety standards, including fire prevention and control. Food Service Contractors or their designees shall be responsible for instructing all kitchen personnel on safety techniques and for providing appropriate supervision to ensure that instructions are followed.

1.2 Food Service Liaisons shall meet as determined by the Privatization and Contracts Services Bureau Administrator.

• Required Inspections.

• The meal reporting system.

• A meal counting process.

• A process for providing medically ordered and/or religiously required diets.

• General and specific food service operations outlining processes for compliance with terms of contracts.

• Training for Food Service Staff and inmate kitchen workers.

• Specific security procedures and requirements and compliance with those requirements.

• Equipment and maintenance.

• Emergency response plan.

• Portion control.

• Restricted diets.

• Surplus/donated foods.

• Reviews and evaluations.

• Food cutting/product testing.

The Deputy Director for Prison Operations, in coordination with Health Services staff shall maintain a "Diet Guidelines" Manual. The manual shall be updated as appropriate.

Wardens shall maintain an Institution Order to implement this Department Order and the processes indicated in the Technical Manual. Where appropriate, key and tool control shall be addressed in the applicable Institution Order and/or Post Order.

FOOD SERVICE SUPERVISOR - Contracted food service staff person in charge of all unit kitchen operations, contracted managers, and contracted food service staff personnel.