HANDBOOK ON FOOD SERVICE IN JAILS

• NCJ Number: 15736
• Author(s): ANON
• Date Published: 1974
• Length: 80 pages
• Grant Number(s): 73-ED-99-0002
• Sponsoring Agency: US Dept of Justice
• Corporate Author: National Sheriffs' Association (NSA)
• Sale Source: National Institute of Justice/
• Language: English
• Country: United States of America

Annotation

A COMPREHENSIVE SET OF STANDARDS TO GUIDE JAIL ADMINISTRATORS IN PREPARING AND PLANNING FOOD SERVICES THAT MEET THE QUANTITY AND NUTRITIONAL REQUIREMENTS OF HEALTHY, BALANCED DIET.

Abstract

THIS PAMPHLET DEALS WITH PLANNING FOR THE FOOD SERVICE, MENUS AND RECIPES, AND THE BALANCED RATION SYSTEM OF FOOD CONTROL. PURCHASING FOOD, RECEIVING AND STORING IT, AND PREPARING AND SERVING IT ARE DISCUSSED. STANDARDS FOR SANITATION AND SAFETY IN THE FOOD SERVICE, INMATE COMMISSARIES, AND FOOD SERVICE PERSONNEL ARE PRESENTED. SEVERAL MENUS ARE REPRINTED INCLUDING A BALANCED 30-DAY CYCLE MENU, A 28-DAY MENU FEATURING ONE SANDWICH MEAL, AND MENUS FOR THOSE WITH DIETARY RESTRICTIONS. AN ACCOUNTING SYSTEM FOR FOOD SERVICE IS GIVEN WHICH TAKES INTO ACCOUNT BUDGET AND RATION REQUIREMENTS. A GUIDE TO COMMON CAN SIZES IS INCLUDED AS WELL AS A CHART WHICH GIVEN THE AVERAGE NUMBER OF SERVINGS PER CAN FOR ABOUT 150 FOOD VARIETIES. ALSO INCLUDED IS A SANITARY INSPECTION REPORT FORM FOR FOOD SERVICE ESTABLISHMENTS AND A LIST OF SUGGESTED ITEMS FOR INMATE COMMISSARIES. FOR RELATED NATIONAL SHERIFFS' ASSOCIATION STANDARDS FOR JAILS, SEE NCJ-15725, 15732-35.