MARYLAND - STATE USE INDUSTRIES - STUDY OF CENTRAL FOOD PROCESSING FACILITY, 1978 (ISSUED IN TWO NUMBERED VOLUMES)

• NCJ Number: 65244
• Author(s): ANON
• Date Published: 1978
• Length: 118 pages
• Corporate Author: Jacobs Associates, Inc
• Sale Source: National Institute of Justice/
• Language: English
• Country: United States of America
• Note: *This document is currently unavailable from NCJRS.

Annotation

A STUDY OF FOOD SERVICES IN MARYLAND'S CORRECTIONAL INSTITUTIONS CONCLUDES THAT THEY ARE EXPENSIVE, PRODUCE POOR FOOD, AND SHOULD BE REPLACED BY A CENTRALIZED PROCESSING PLANT.

Abstract

THE PHYSICAL LAYOUTS, FOOD PURCHASES, STAFF, AND OPERATIONS OF ALL CORRECTIONAL FACILITIES WERE SURVEYED AND THEIR FOOD ADMINISTRATORS INTERVIEWED. OTHER FOOD PROCESSING SYSTEMS AND MANUFACTURERS WERE VISITED TO EVALUATE ALTERNATIVES. CONVENTIONAL FOOD SERVICES WHERE FOODS ARE PREPARED FROM SCRATCH HAVE BECOME UNECONOMICAL OVER THE LAST 30 YEARS. BOTH THE FAST FOOD INDUSTRY AND HIGH-PRICE RESTAURANTS HAVE USED CENTRAL PROCESSING FACILITIES TO REDUCE SUBSTANTIALLY LABOR AND ENERGY COSTS. PRISON OFFICIALS HAVE GIVEN HIGH PRIORITY TO QUALITY FOOD AND FOOD SERVICE, BUT HAVE EXPERIENCED PROBLEMS BECAUSE OF OUTMODED TECHNOLOGY AND UNSKILLED, UNCOOPERATIVE INMATE LABOR, WITH THE RESULT OF BAD FOOD, THEFT, IMPROPER TEMPERATURES, POOR SANITARY CONDITIONS, WASTE, AND FRUSTRATION FOR PROFESSIONAL MANAGERS. VOLUME FEEDING OPERATIONS HAVE BEEN ABLE TO COPE WITH UNSKILLED LABOR ONLY BY PURCHASING MORE PREPARED FOODS. FOR 1980-81, LABOR AND ENERGY COSTS FOR CORRECTIONAL FOOD SERVICES ARE ESTIMATED AT ALMOST 7 MILLION DOLLARS. THE EXISTING SYSTEM CONSUMES LARGE AMOUNTS OF ENERGY AT RAPIDLY INCREASING RATES. LABOR COSTS ARE RELATIVELY HIGH BECAUSE CORRECTIONAL OFFICERS ARE NEEDED TO SUPERVISE INMATE WORKERS. SUBSTANTIAL SAVINGS AND BETTER FOOD COULD BE ACHIEVED BY PREPARING MOST FOOD IN A PRODUCTION PLANT AND THEN PACKAGING IT FOR DISTRIBUTION THROUGHOUT THE SYSTEM. ANALYSES OF SEVERAL METHODS INDICATE THAT THE CRYOVAC PROCESSING AND PACKAGING SYSTEM WHICH PRODUCES A REFRIGERATED PACKAGE OF PROCESSED FOOD THAT CAN BE DISTRIBUTED IMMEDIATELY OR FROZEN WOULD BE BENEFICIAL AND COST EFFECTIVE. WITH RELATIVELY SIMPLE EQUIPMENT AND AVERAGE SKILLED KITCHEN HELP, CRYOVAC PRODUCES FOOD THAT CAN BE RETHERMALIZED QUICKLY IN LARGE QUANTITIES, NEEDS NO ADDITIVES, AND YET TASTES FRESHLY COOKED. AN IMPLEMENTATION PLAN DESCRIBES THE EXTENSION OF A MEAT PROCESSING PROGRAM FACILITY TO SERVE THE ENTIRE CORRECTIONAL SYSTEM AND OTHER STATE INSTITUTIONS. TABLES PROVIDE DETAILED COST DATA ON THE EXISTING FOOD SERVICES AND THE PROPOSED PROCESSING SYSTEM. (MJM)