NCJ Number
128895
Date Published
1986
Length
249 pages
Annotation
This manual provides guidelines for use by correctional food services managers in planning food services programs in California jails that are being designed and constructed.
Abstract
The guidelines explain general management principles including the use of standard job descriptions, standardized recipes, minimum purchasing specifications, inventory control, production sheets, labor cost control, and food cost control. Other sections explain general standards and conditions, personnel management, menu development, purchasing, food production management, and sanitation and safety. Further guidelines cover record keeping, security, the policies and procedures manual, emergency plans, criteria for contracting out food services, dining and delivery systems, and planning new or remodeled food service facilities. Forms, checklists, charts, and related materials