Food Service for Juveniles (From Juvenile Caseworker: Resource Guide, 1992, P 88-94, See NCJ-138674)

• NCJ Number: 138684
• Author(s): D Martinez; A Sanchez
• Date Published: 1992
• Length: 7 pages
• Sale Source: American Correctional Association; National Institute of Justice/
• Publication Type: Issue Overview
• Language: English
• Country: United States of America
• Note: *This document is currently unavailable from NCJRS.

Annotation

To facilitate development of comprehensive food service programs in juvenile facilities, this discussion addresses menu planning and development, maintaining program efficiency, serving meals and involving juveniles in food services, and American Correctional Association standards for food service operations.

Abstract

One of the most important aspects of the food service program is the menu as meals must be planned to meet the nutritional and caloric requirements of juveniles and to provide popular and appealing selections they will eat. Planning menus in 6-week cycles helps to make production estimates more accurate, minimize food waste, and keep food costs low. Between-meal snacks or meal supplements should be provided in the midafternoon or evening to fulfill caloric requirements for juveniles. To maintain program efficiency, a food service program attends to several fundamental elements of a food service operation: purchasing and inventory control, food production, personnel management, tool control measures, and personal hygiene. An orderly system of food serving lines and juvenile seating arrangements limits serious disturbances and security risks. The American Correctional Association standards for food service operations define all aspects of kitchen operations that require monitoring.