NCJ Number
110094
Date Published
1988
Length
129 pages
Annotation
This handbook provides step-by-step guidelines for use by jail administrators and food service managers in providing jail food service based on the standards of the American Correctional Association.
Abstract
The guidelines cover the supervision of training for both food service staff and inmate workers and the security requirements for the jail food service. They also explain effective food purchasing; the receipt, inspection, and storage of food; sanitation and safety; menu planning for nutrition and appeal; and equipment trends for providing food services. Cycle menus are also included, based on the Recommended Dietary Allowances established by the Food and Nutrition Board of the National Academy of Sciences, National Research Council. Figures, forms, tables, chapter notes, and appendixes containing sample policies and procedures, additional forms, and a sample request for proposals.