S477-Food Services Flashcards by Michael Brennan

S477

food services

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To ensure that meals are nutritionally balanced, well planned, and prepared and served in a manner that meets or exceeds health standards and associated requirements

Purpose

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A fulltime staff member experienced in food service management will function as ____________ and supervise food service operations

food service manager

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All food service facilities, personnel, and equipment will comply with _____standards and regulations

dph

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Every worker will receive a ____________ prior to their job assignment and when returning from a major illness

medical exam

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Institutions dietary allowances shall be reviewed at least __________ by a registered Dietitian

annually

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Special meals shall be provided to inmates for _________/________ needs if warranted

religious/medical

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three meals shall be provided in a 24 hour period.

three

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No more than ______ hours between evening meal and breakfast

fourteen

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____ of the 3 meals shall be hot

two

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_____ shall maintain accurate records of all meals served

fsm

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The department shall preclude the use of food as a ___________ measure

disciplinary

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Inmates are subject to _______ in areas where tools are used

searches

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Food should not be __________ as punishment

withheld

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All _______/_________ shall be trained in equipment safety procedures

staff/inmates

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The FSM and kitchen supervisor will work to ensure everything’s in ___________

compliance

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Kitchen supervisor will ensure:

◦ The assignment of sufficient security staff as determined by AS/OPS
◦ Care custody and supervision of inmate kitchen workers
◦ Safety of personnel and adherence to all policies, procedure, post orders
◦ Inspections and inventories are done as required
◦ Any needed equipment repairs are done in a timely manner

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All food handlers are to pass a pre-assignment medical exam, then one __________

annually

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Medical division will complete a ___________ certificate to excuse an inmate from work, and again before they return to work

fitness for duty

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FSM will:

◦ Ensure all meals, are planned dated and reviews by the AS/OPS at least one week in advance
◦ Maintain separate accurate accounts all meals ordered prepared served
◦ Ensure all items are available when preparing meal service
◦ Inspect all food shipments
◦ Give direction to chef on preparing each meal
◦ Ensure appropriate chemicals are being used for cleaning

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If food worker is sick _________ must examine to see if cleared to work their shift

medical

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food _________ will wear gloves, wash their hands and wear hairnets/beard nets

handlers

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______________ will keep documentation of inmate medical clearance

Kitchen Supervisor

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The FSM shall provide all food handlers with pre arraignment training and orientation in food services sanitation including:

◦ Cleaning
◦ Storage and handling of food
◦ Maintenance of prep and serving areas
◦ Proper hand washing techniques

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Food will be prepared in ___________ amounts to feed all inmates and staff

Sufficient

Kitchen officers will not directly engage in meal _________

preparation

Kitchen officers will ensure _________ of inmates, security of civilians

care and custody

Kitchen officers will perform necessary searches, and _________ of inmates

cleanliness

Kitchen officers shall:

◦ Review inmate schedule ◦ Assemble workers ◦ Lock kitchen security doors ◦ Ensure corridor is clean and clear ◦ Ensure trash is removed ◦ Only allow eating and drinking in permitted areas ◦ Maintain clean work areas ◦ Search inmate workers at end of shift ◦ Escort inmate workers to housing units ◦ Receive the next shift of scheduled workers

FSM will publish and follow a _____ week cycle, which will be evaluated quarterly

five quarterly

All menus shall be ready for review at least ____ week in advance

one

Any substitution will be of equal nutritional value and need the approval of _________ or designee

as/ops

Special diets will be prepared according to the orders of treating ____

doctor

Certified clergy of the appropriate belief and the ______ will approve special diets

ads/ps

Kitchen officer will verify with unit officer that inmate got special meal

if refused officer will notify kitchen supervisor who will notify ___________

medical division

_____ will keep maintain records of those provided special diets

FSM

Inmates may have special diets ended by ________ or attending DR.

ADS/PS

FSM will publish and follow a 5 week cycle, which will be evaluated quarterly

True

All menus shall be ready for review at least 1 week in advance

True

Any substitution will be of equal nutritional value and need the approval of _______ or designee

as/ops

_________ will supervise workers as they retrieve cart and count trays delivered

unit officer

Inmates will eat at tables provided in dayrooms unless _______ to cell

confined

Inmates have ______ minutes per meal

twenty

Storage of perishable items in cells is ________ unless purchased canteen or authorized special diet

prohibited

Kitchen inmates will collect carts from sally port and return to kitchen being overseen by ______ and central control

SERT

Special management unit inmates will receive same meals as _______________.

general population

If inmates use food or service utensils in a hazardous way they may receive __________ meal service or container/utensil

alternative

Alternative meal service shall not last longer than _______ days

seven

Bagged meals =

2 sandwiches, fruit, dessert beverage

_______________ will form a single line to be searched and kept separate from those not searched

kitchen workers

_____and kitchen supervisor will ensure food storage area are clean and maintained and inspected and temps taken

FSM

Stored shelf goods will be maintained at ___________ degrees Fahrenheit

45-80

Refrigerated foods will be ______ degrees Fahrenheit

35-40

Frozen foods at or below ______ degrees Fahrenheit

zero

Jail Meals:

7:00am to 7:30am, 11:00am to 11:30am 5:00pm to 5:30pm

Food storage items that may be a security threat will be accounted for and _________ when not in use

secured

_____________ is responsible for key control

Kitchen supervisor

Inventories of culinary utensils shall be conducted _________ by staff

routinely

Uniformed staff shall monitor access to storage rooms and loading dock and enforce strict ______________ during delivery periods

security procedures

A complete inventory shall be conducted and documented at least __________

daily

Kitchen supervisor will make recommendations to the _______

as/ops

Officers shall conduct a ________ inspection of all food service areas and report and report any deficiencies to the kitchen supervisor

weekly

Kitchen supervisor shall ensure hazardous materials are maintained by:

◦ Being appropriately identified and used properly ◦ Used under close supervision ◦ Stored in locked cabinets outside food service areas and only for that purpose while keeping a running inventory ◦ Equipment shall be cleaned and stored properly after each use

_______ identified shall be addressed by a written plan of corrective action

deficiencies

Issues that cannot be resolved to the satisfaction of the ___________ in a timely manner must be reported in writing to AS/OPS

kitchen supervisor

_______ will develop submit contingency plans for food service during emergency

FSM

When in the opinion of Superintendent or AS/OPS an emergency exists which requires alternative food service they made order.

Any lasting longer than 48 hours must be authorized by the Sheriff