S477-Food Services Flashcards
S477
food services
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
A fulltime staff member experienced in food service management will function as ____________ and supervise food service operations
food service manager
All food service facilities, personnel, and equipment will comply with _____standards and regulations
dph
Every worker will receive a ____________ prior to their job assignment and when returning from a major illness
medical exam
Institutions dietary allowances shall be reviewed at least __________ by a registered Dietitian
annually
Special meals shall be provided to inmates for _________/________ needs if warranted
religious/medical
three meals shall be provided in a 24 hour period.
three
No more than ______ hours between evening meal and breakfast
fourteen
____ of the 3 meals shall be hot
two
_____ shall maintain accurate records of all meals served
fsm
The department shall preclude the use of food as a ___________ measure
disciplinary
Inmates are subject to _______ in areas where tools are used
searches
Food should not be __________ as punishment
withheld
All _______/_________ shall be trained in equipment safety procedures
staff/inmates
The FSM and kitchen supervisor will work to ensure everything’s in ___________
compliance
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
All food handlers are to pass a pre-assignment medical exam, then one __________
annually
Medical division will complete a ___________ certificate to excuse an inmate from work, and again before they return to work
fitness for duty
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
If food worker is sick _________ must examine to see if cleared to work their shift
medical
food _________ will wear gloves, wash their hands and wear hairnets/beard nets
handlers
______________ will keep documentation of inmate medical clearance
Kitchen Supervisor
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
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
