NCJ Number
130631
Journal
Corrections Today Volume: 53 Issue: 4 Dated: (July 1991) Pages: 152,154
Date Published
1991
Length
2 pages
Annotation
To prevent sabotage, theft, and dangerous situations, a correctional facility's food service area design should maximize visibility, minimize potential hiding places, and enhance facility and equipment durability.
Abstract
The maximization of security through surveillance requires that the food service director's office have a view of every area of food service. Visibility is facilitated by having the director's office in the center of the food service area, with an elevation of 2 feet above the floor. Tiled wall partitions between preparation areas and glazing prepreparation areas with nonglare security glass also increase visibility. To reduce the number of hiding places for contraband and weapons, many correctional kitchens use open shelves and pot racks instead of drawers and cabinets. Ceilings should be solid drywall rather than laid-in acoustical tile. Locked shadow boards for knives help control and track distribution of potential weapons. To minimize potential riots, the dining room should serve small groups of no more than 125 inmates. The dining room's design and operation should control inmate traffic flow from the entrance, through the serving line, to the dining area, and to the exit. Stainless steel should be used for equipment and counters, because it is easily cleaned, durable, and virtually abuse-proof.