NCJ Number
137970
Journal
American Jails Volume: 6 Issue: 2 Dated: (May-June 1992) Pages: 36-38,42,42,44
Date Published
1992
Length
6 pages
Annotation
The main issues regarding prison food services are quality and quantity. Food is one of the few weapons that inmates have with which to make a statement, and the food service can affect the entire prison environment. Poor food is a major cause of prison riots as well as a prominent cause for lawsuits.
Abstract
Balanced meals should be planned to meet the needs of the average population, taking into account inmate age, sex, and activity levels. Many jail facilities are hiring full- time dieticians in order to make the food service department operate more smoothly. Balanced menus must also be offered to inmates on modified diets, although correctional staff need to be aware of inmates who try to take advantage of this system. In this regard, the food service and medical personnel need to work closely together. Special populations, including pregnant women and inmates with AIDS, are of particular concern to a prison food service. Food service managers can stretch their budgets through State, county, and city food bids, USDA donations, and waste elimination. There are several computer budget management programs that fit the needs of most food managers. Any food service needs to meet the standards for food, safety, and sanitation. Sanitation covers kitchen cleanliness as well as proper food handling techniques.