Chapter 5 – Adult Custody and Security Operations

The California Department of Corrections and Rehabilitation (CDCRCalifornia Department of Corrections and Rehabilitation) shall provide inmates with a healthy and nutritionally balanced diet, served in an orderly manner with food flavor, texture, temperature, appearance, and palatability taken into consideration. Current Recommended Dietary Allowances (RDA), and Dietary Reference Intakes (DRI) as established by the Food and Nutrition Board of the Institute of Medicine, National Academy of Science, shall be considered authoritative in setting levels of nutritional need. Sanitation, safety, and food handling standards and practices shall be established and maintained in keeping with applicable requirements established by the Industrial Safety Standards (California Code of Regulations (CCRCalifornia Code of Regulations), Title 8) and the California Health and Safety Code (H&SCHealth and Safety Code).

This Article provides instructions and guidelines for properly administering the food service program at CDCRCalifornia Department of Corrections and Rehabilitation institutions.

The Departmental Food Administrator (DFADepartment Food Administrator) represents the CDCRCalifornia Department of Corrections and Rehabilitation in all food service issues and activities. The DFADepartment Food Administrator develops, administers, and monitors CDCRCalifornia Department of Corrections and Rehabilitation’s food service programs while the institution heads are responsible for their respective food service operations and oversight of Institution Chaplains. Physicians at each institution are responsible for ordering outpatient therapeutic diets, nourishments, and supplements.

The standardized CDCRCalifornia Department of Corrections and Rehabilitation Menu and nutritional analysis shall be reviewed by a registered dietitian on an annual basis to ensure compliance with the RDA and DRI. This review shall be coordinated through the DFADepartment Food Administrator’s office and any findings shall be reported to the DFADepartment Food Administrator.

No more than 14 hours shall elapse between the evening meal and breakfast. A minimum of two hot meals shall be served every 24-hours with three meals provided at regular hours during each 24-hour period. Variations to the two hot meals per day requirement may be allowed to accommodate religious observances and religious diet programs and institution emergencies. Inmates shall be allowed 20 minutes in the dining halls to eat their meals after receipt of their food tray. The institution head or designee may, at his/her discretion, modify the time allotment based on operational necessity. The time allotment may be increased by the Chief Medical Officer for inmates in licensed health care facilities, or due to an individual inmate’s documented medical or disability requirements.

The standardized CDCRCalifornia Department of Corrections and Rehabilitation “Heart Healthy” menu shall be followed by all institutions for all general population meals. Physicians ordering a therapeutic diet shall be limited to renal dialysis, gluten-free diets, or other situations as defined by Division of Correctional Health Care Services (DCHCS).

The DFADepartment Food Administrator shall ensure that:

• The CDCRCalifornia Department of Corrections and Rehabilitation food plan meets the dietary needs of most inmates by providing a CDCRCalifornia Department of Corrections and Rehabilitation “Heart Healthy,” low fat, low salt diet.

• A nutritional analysis of the CDCRCalifornia Department of Corrections and Rehabilitation food plan is done whenever menu changes are made.

• That standardized CDCRCalifornia Department of Corrections and Rehabilitation recipes are maintained, consistent with the CDCRCalifornia Department of Corrections and Rehabilitation menu.

Each institution’s food service program is responsible for the procurement, and preparation of Physician-ordered nourishments. Either institutional Food Service or DCHCS is responsible for distribution of nourishments to inmates. Procurement, preparation, and distribution of inmate nutritional supplements are the responsibility of institutional DCHCS and/or institutional Food Service staff.

Institution heads and correctional food managers (CFM) shall ensure consistent adherence to the CDCRCalifornia Department of Corrections and Rehabilitation standardized menus and recipes, and CDCRCalifornia Department of Corrections and Rehabilitation Menu Substitution Guidelines.

Any inmate with determined religious, personal, or ethical dietary needs may request to participate in the vegetarian diet program. Participation in the vegetarian diet program requires the approval of an institution chaplain. The approval process and administration of the vegetarian diet program will be in accordance with established procedures as defined in DOMDepartment Operations Manual 54080.14.

In addition to this Article, the Food Services Handbook provides information and copies of the forms necessary to keep food service records. The Food Service Handbook shall be issued to all Associate Wardens, Business Services, and CFMs, and maintained in inmate libraries.

Each institution shall at all times maintain sufficient quantities of non-perishable food items, such as canned stew or pork-free beans, to serve at least eight meals to the inmate population in an emergency. If judged necessary, the emergency food supply may be maintained separately from general supplies. The emergency food supply shall be rotated into the menu within 36 months of purchase. Departmental Correctional Food Managers shall rotate one-third of the emergency food items annually.

The Food Management System (FMS) is the CDCRCalifornia Department of Corrections and Rehabilitation approved personal computer program for institutions. The FMS may be used to generate a quarterly food ration and cost analysis, and other reports using the Inventory Control, Recipe Production, and Menu Planner functions.

The DFADepartment Food Administrator shall develop and distribute menus semi-annually to the institutions. Copies of the standardized menus are to be maintained by the DFADepartment Food Administrator for five years, including current year. In agreement with a low fat and low sodium menu plan, CDCRCalifornia Department of Corrections and Rehabilitation institutions serve pork free meals. The institution menus shall reflect the standardized menus in like food served, quantity, portion, size, color, flavor, and nutritional value, with particular attention to levels of fat and sodium to assure CDCRCalifornia Department of Corrections and Rehabilitation heart healthy goals. Established standardized menu substitution guidelines and policies shall be used when making menu substitutions. Institutions shall follow CDCRCalifornia Department of Corrections and Rehabilitation standardized recipes. Institution menus shall be generated in the office of the CFMs at least one week in advance and posted in locations accessible to staff and inmates. Any menu changes that vary from the standardized menu shall be noted in red ink on the approved standardized menu. This will become the “menu as served,” and be forwarded to the DFADepartment Food Administrator within 30 working days after completion of each quarter.

To maintain proper standards for the preparation and serving of foods in institutions, each institution head, or designee shall designate an employee to sample all items of food prepared prior to service to the inmates. If the food sampler believes that a food item is not edible, the food sampler shall:

• Immediately notify the CFM or supervising correctional cook.

• Request that the item be immediately checked and appropriate action taken.

• Complete the Meal Sample Report generated by the FMS.

The Meal Sample Report shall be generated from the CFM and completed by the individual designated to sample the meal. Inmates, randomly selected, should also sample meals. A report shall be completed for each meal served and submitted to the CFM and Associate Warden, Business Services, or designee. The report shall include at least the following:

• Date items sampled.

• Copy of menu for the meal.

• Description of replacement items, if applicable.

• Signature of sampling employee or inmate.

The CFM shall retain a sample of each food item served to the inmates to determine which food items may be the source of contamination in the event of alleged food poisoning or infection. These meal samples are to be retained at all kitchens and serving units. At the serving of each meal, a tray with a minimum of four ounces of each food item offered shall be prepared, covered with plastic or aluminum wrap, dated, and stored in a specified locked section of a secure refrigerator where it shall be retained for a 72-hour period for cook/serve operations, and 120 hours for cook/chill operations. In case of allegations of food poisoning or infection, these samples shall be made available for analysis by institution medical staff or a representative from Department of Health Services (DHSDepartment of Health Services). Each CFM shall maintain an approved food sampling kit in the food service area for use in the event of a food borne illness outbreak.

In agreement with a low fat and low sodium menu plan, CDCRCalifornia Department of Corrections and Rehabilitation institutions shall serve pork-free meals. Therefore, pork or pork derivatives are not included in CDCRCalifornia Department of Corrections and Rehabilitation institution recipes or on CDCRCalifornia Department of Corrections and Rehabilitation standardized menus. CDCRCalifornia Department of Corrections and Rehabilitation Camps may be provided food from other sources. As a result, pork may be part of Camp meals. If pork is served in a camp, the camp food services staff shall identify all inmate menu items containing pork and/or pork derivatives for the benefit of those inmates desiring a pork-free diet for religious reasons. Food services staff shall implement and enforce the identification of all food items containing pork, or prepared or seasoned with pork derivatives with a “P” on the menu. If there is uncertainty as to whether an item contains pork, it shall be identified with an asterisk (*). Menus shall be prominently displayed.

Inmate religious groups shall not be permitted more than two events each year where foods with recognized religious significance are provided by the institution in place of the regularly planned meal. These event meals must be verified as specifically connected to a religious event and approved and sponsored by a Chaplain. A Chaplain means a local Institution Chaplain or designee representing the religious group. The cost to the institution of meals for a religious event shall not exceed that of the meal replaced, unless approved by the CFM. Special ceremonial foods that cannot be provided by the institution may be provided through the chaplain or an outside source(s).

At least 30 days, but no more than 90 days, prior to the event, the Chaplain of the approved religious group must submit a written request to the institution head or designee, which includes at least the following:

• Date of event.

• Location of event.

• Proposed menu.

• Specific ceremonial foods.

• Number of inmates, and when applicable, guests to be served.

Each institution shall make reasonable efforts, as required by law, to accommodate those inmates who have been determined to require a religious diet.

• Within the institution, religious meals shall not be restricted from inmates based on their classification or housing placement.

• If a medical diet is ordered for an inmate, it shall take precedence over the religious diet.

• Inmates who are transferred shall continue to have the ability to participate in their current religious diet program at the receiving institution, barring medical needs or other extraordinary circumstances. The inmate Central File (C-File) shall contain verification of religious diet participation (CDCRCalifornia Department of Corrections and Rehabilitation Form 3030, “Religious Diet Request,” and CDCRCalifornia Department of Corrections and Rehabilitation Form 3030-A “Religious Diet Program Agreement”).

• The current Religious Diet Card shall be transferred with the inmate’s property and be provided to the inmate upon the inmate’s arrival. During the initial processing at the receiving institution, staff shall identify the inmate as a participant in a Religious Diet Program and notify the CFM and appropriate Chaplain or designee of the inmate’s arrival. The Chaplain or designee at the receiving institution shall oversee the inmate for continuing eligibility and any compliance violations.

• Each institution shall provide ongoing religious awareness training for custody and food service staff, and others as appropriate. This may be provided in regularly scheduled In-Service Training, Equal Employment Opportunity training, or on-the-job training.

• No staff may disparage an inmate’s religion or religious views, or attempt to dissuade an inmate from participating in the Religious Diet Program.

• Early call may be used, and is encouraged, for serving religious diets.

• The Religious Diet Program will consist of three distinct options:

  • A vegetarian diet program.

  • A Jewish kosher diet program.

  • A religious meat alternate program

    • Vegetarian Diet Program

      • Vegetarian meals shall be available at all CDCRCalifornia Department of Corrections and Rehabilitation institutions statewide. Institution vegetarian meals shall be lacto-ovo vegetarian (includes dairy products and eggs), and may contain fish when it appears on the menu. Inmates with determined religious, personal, or ethical dietary needs and showing a Religious Diet Card shall be provided with an approved vegetarian protein alternate, often from that same days’ scheduled meal. Inmates may participate in the program, by submitting to any appropriate Chaplain a CDCRCalifornia Department of Corrections and Rehabilitation Form 3030 Religious Diet Request.

    • Jewish Kosher Diet Program

      • A Jewish Kosher Diet Program (JKDP) shall be established at designated CDCRCalifornia Department of Corrections and Rehabilitation institutions statewide, for Jewish inmates desiring to practice Jewish kosher law.

        • Each designated institution with a JKDP shall endeavor to have a Jewish Chaplain or Rabbi employed at all times. In the absence of an employed Jewish Chaplain, the institution shall either make arrangements to utilize the services of a CDCRCalifornia Department of Corrections and Rehabilitation Jewish Chaplain from a neighboring institution, or consult with the Boards of Rabbis of Northern or Southern California to administer the JKDP.

        • Institutions that have an operational JKDP but have a vacant Jewish Chaplain position shall fill the position as soon as possible, but shall continue to operate the JKDP. However, no inmates will be added to the JKDP in those institutions unless they meet either criteria below:

        • The inmate has already been approved by a Jewish Chaplain to participate in the JKDP at another institution; or

        • A CDCRCalifornia Department of Corrections and Rehabilitation Jewish Chaplain from a neighboring institution, or a consultant from the Boards of Rabbis of Northern or Southern California approves the inmate.

        • Only Jewish inmates, as determined by a Jewish Chaplain, may participate in the JKDP.

        • If a Jewish inmate is housed at an institution that does not have a JKDP, he/she may, upon request, be considered for transfer to another institution that meets their kosher need and classification.

        • The JKDP is offered solely in designated institutions. Therefore, prior to referral to a classification committee, the assigned counselor at the sending institution shall contact the receiving institution’s CFM to ensure that the receiving institution has an operational JKDP. Classification committees shall ensure that, barring medical needs or other extraordinary circumstances, the inmates currently participating in the JKDP are transferred only to those institutions that currently have an operational JKDP. If an exception is made by classification committee and the recommendation for transfer is not to an institution with a JKDP, reasons for the exception will be fully documented in the CDC Form 128-G, Classification Chrono.

        • Only a Jewish Chaplain, Rabbi, representative(s) of the Boards of Rabbis of Northern or Southern California, or their designee shall have the authority to administer, oversee, and approve participation in and removal from the JKDP.

        • Each designated institution shall arrange for appropriate training for all inmate workers, and custody and food service employees involved in the supervising, ordering, preparation, and serving of Jewish kosher meals.

        • The observance of Passover constitutes a single religious event requiring kosher Passover foods be provided during the eight days of observance.

        • All designated institutions shall adhere to the CDCRCalifornia Department of Corrections and Rehabilitation standardized Jewish kosher menus and approved procedures for purchasing, preparing, and serving Jewish kosher meals.

        • The JKDP shall otherwise be administered in accordance with the provisions of this Article.

      • Oversight Responsibilities

        • A Jewish Chaplain, Rabbi, representative(s) of the Boards of Rabbis of Northern or Southern California, or their designee shall oversee the JKDP in order to assure the program is following CDCRCalifornia Department of Corrections and Rehabilitation policy and procedures and kosher laws. Oversight responsibilities include:

          • Reviewing each institution’s JKDP annually for compliance with kosher law and CDCRCalifornia Department of Corrections and Rehabilitation policy. Results of the review shall be provided to the CFM.

      • Observance of Jewish Fasting Days

        • Inmates participating in the JKDP shall have the option to fast on a recognized Jewish fasting day, for the period required by that day. The Jewish Chaplain will provide food services with a list of those participating at least three days ahead of the intended fast. A Jewish Kosher inmate who chooses to fast will not be provided any regular meals for the recognized fasting day. The fasting inmate will instead be provided with an approved sack meal, to be eaten at the end of the fasting period. The sack meal will be equivalent to two (2) kosher sack lunches. Under no circumstances can the inmate give away, trade, or sell a sack meal. Doing so may result in a compliance violation of the Religious Diet Program Agreement.

        • The following are recognized Jewish fasting days:

          • Yom Kippur (Day of Atonement) – A 25-hour fast, from sunset to the following sunset. Observed in early fall on the 10th day of the Jewish month of Tishrei.

          • Fast of Tisha B’Av – A 25-hour fast, from sunset to the following sunset. Observed in the late summer on the 9th day of the Jewish month of Av.

          • Fast Of Esther – A short fast, from sunrise to sunset of the same day. Observed in early spring on the 13th day of the Jewish month of Adar.

          • Fast of the 17th of Tammuz – A short fast, from sunrise to sunset of the same day. Observed in early summer on the 17th day of the Jewish month of Tammuz.

          • Fast of Gedaliah – A short fast, from sunrise to sunset of the same day. Observed in the early fall on the 3rd day of the Jewish month of Tishrei.

          • Fast of 10th of Tevet – A short fast, from sunrise to sunset of the same day. Observed in winter on the 10th day of the Jewish month of Tevet.

    • Religious Meat Alternate Program

      • A Religious Meat Alternate Program (RMAP), offering meat that has been certified as halal, shall be available at all institutions. Muslim inmates may participate in the program, as determined by a Muslim Chaplain or designee Chaplain. Each institution shall endeavor to have a Muslim Chaplain employed at all times. In the absence of an employed Muslim Chaplain, the institution shall either utilize a designee Chaplain or make arrangements to utilize the services of a CDCRCalifornia Department of Corrections and Rehabilitation Muslim Chaplain from a neighboring institution.

      • Non-Muslim inmates with a religious dietary need may seek participation in the program by submitting to any appropriate Chaplain a CDCRCalifornia Department of Corrections and Rehabilitation Form 3030 Religious Diet Request, for determination by the Religious Review Committee RRC, as described by CCRCalifornia Code of Regulations Section 3210(d).

      • The RMAP is only offered at the dinner meal. Inmate participants in the RMAP shall receive the vegetarian option at breakfast and lunch. An inmate participant must show his or her religious diet card in order to receive the RMAP or vegetarian option.

      • All institutions will offer standardized departmental RMA items, and will adhere to approved procedures for procuring, and serving the RMA.

      • Each institution shall arrange for ongoing and appropriate training for all inmate workers, and custody and food service employees involved in the supervising, ordering, and serving of the RMA.

      • A designee Chaplain shall:

        • Oversee the program and determine inmate compliance violations.

        • Review each institution’s RMAP annually and provide results of the review to the CFM.

• Participation in a Religious Diet Program

  • A Religious Diet Card will be issued to the inmate by the Chaplain, or their designee. The Religious Diet Card shall follow the inmate if he/she is transferred to another CDCRCalifornia Department of Corrections and Rehabilitation institution.

  • At each meal, a positive check list will identify the inmates that have received a religious meal. This list may be used to issue a CDC Form 128-B, General Chrono, for Religious Diet Program Non-Compliance.

  • The following CDCRCalifornia Department of Corrections and Rehabilitation forms shall be used:

    • Religious Diet Request (used for all religious diet requests)

    • Religious Diet Program Agreement

    • Religious Diet Program Agreement – Notice of Non-Compliance

    • Religious Diet Cancellation Request

    • Religious Diet Card The Institution chaplain or designee shall document an inmate’s participation in the JKDP, vegetarian diet program or the RMAP using the appropriate CDCRCalifornia Department of Corrections and Rehabilitation forms (i.e., Religious Diet Card, Religious Diet Request, Religious Diet Agreement, Religious Diet-Notice of Non-Compliance, and Religious Diet Cancellation Request). The completed originals shall be placed in the inmate’s central file (miscellaneous section), as indicated on the forms.

• Inmate Responsibilities

  • Inmates have the responsibility to:

    • Complete a CDCRCalifornia Department of Corrections and Rehabilitation Religious Diet Request form and submit it to the appropriate Institution Chaplain or designee.

    • Show their Religious Diet Card obtained from the Chaplain or designee when receiving a religious meal.

    • Follow the conditions in the signed Religious Diet Program Agreement.

• Chaplain Responsibilities

  • Chaplain means a local Institution Chaplain or their designee representing the religious group. Upon receiving a completed inmate’s “Religious Diet Request” form, the Chaplain, or their designee shall:

    • Ensure that no more than 30 calendar days shall pass from the day the Chaplain receives the completed “Religious Diet Request” in which a determination of program eligibility is made, and an accepted inmate begins receiving the religious meals requested.

    • Interview the inmate to explain the three religious diet options, including what the meals consist of.

    • Determine the inmate’s religious diet eligibility, with one exception:

    • The RRC shall determine the eligibility of a non-Muslim inmate to participate in the RMAP. When a non-Muslim inmate seeks the RMAP, the Chaplain shall forward the CDCRCalifornia Department of Corrections and Rehabilitation Form 3030, Religious Diet Request, to the RRC for consideration.

    • If Religious Diet Program eligibility is determined, explain the Religious Diet Program Agreement.

    • Have the inmate sign all required documents. Document an inmate’s refusal to sign any of the required documents.

    • Complete and distribute the Religious Diet Request, and if applicable the Religious Diet Program Agreement as indicated on the forms, within two working days.

    • Notify the inmate of the decision in writing (by copy of their Religious Diet Request).

    • Enter pertinent information for each inmate approved to participate in the Religious Diet Program onto a religious diet participant list within 24 hours of approval. Food Service will begin serving those approved for religious meals normally within two days of receiving this notification.

    • Along with food service staff, regularly monitor the religious diet lists to ensure that all participating inmates are served their religious dietary meals with minimal delay.

    • Update the list identifying inmate religious diets every 30 days and provide the list to the CFM.

    • Coordinate with the CFM to determine which dining area will provide the inmate his/her meals.

    • Provide each approved inmate with a Religious Diet Card. Collect Religious Diet Cards that are no longer valid.

    • Meet with inmates, giving them the opportunity to respond to allegation(s) of noncompliance with Religious Diet Program. Utilize the Religious Diet Program Notice of Noncompliance form.

• Monitoring for Religious Diet Program Inmate Compliance

  • Any staff may report an incident of an alleged inmate Religious Diet Program Agreement compliance violation, as described on the CDCRCalifornia Department of Corrections and Rehabilitation Form 3030-A, Religious Diet Program Agreement.

  • The incident report must be in writing using a CDC Form 128-B, General Chrono, citing CCRCalifornia Code of Regulations, Title 15, Section 3054. All written reports shall be sent to the appropriate Chaplain who shall make the final determination of continuing eligibility.

The meal charge for State employees and persons other than official guests in State-operated dining rooms maintained and operated for inmates shall be $1.00 plus sales tax. The meal charge for institution-operated employee dining rooms shall be in accordance with this section.

Outside guests attending inmate banquets, luncheons, or other special events where State-purchased food is provided shall be charged a minimum of $1.00 plus sales tax per meal, per guest. Funds collected in excess of $1.00 plus sales tax, for the event shall be accompanied by a statement, signed by a non-inmate representative of the group, which reads: “We donate the sum of $__________ to the Inmate Welfare Fund.” If the cost of the meals exceed the allowance of $1.00 per meal, an additional charge to the inmate group’s trust account shall be made in accordance with this section.

In institution-operated employee dining rooms, meal charges shall be set by the institution and shall reflect the actual cost of serving an average meal, including staffing costs. Employee dining rooms shall not be allowed to operate at a loss.

At conferences, workshops, training classes, or other employee meetings held at an institution, coffee and/or other beverages may be served only if the total cost for the refreshments is paid by the participants.

Representatives of any city, county, state, federal, or foreign government who are guests of CDCRCalifornia Department of Corrections and Rehabilitation, and official staff who are inspecting the food services operation may be provided a sample of the meal served to inmates free of charge. Examples include persons on a grand jury, state legislators, officials of foreign prisons, or official CDCRCalifornia Department of Corrections and Rehabilitation or state inspectors.

Meals may be served to participants of tours or visitors of approved groups in accordance with this section.

Food service staff, supervising correctional cooks, correctional supervising cooks, correctional bakers, correctional butcher/meat cutters shall wear the CDCRCalifornia Department of Corrections and Rehabilitation-approved uniform to distinguish them from inmates assigned to food-service duties. This uniform shall consist of:

• TROUSERS: dark brown, equivalent to Big Mac or Levis. Not tight-fitting.

• SHIRTS: tan, equivalent to Big Mac or Levis with the CDCRCalifornia Department of Corrections and Rehabilitation patch over the left breast pocket.

• CAPS: solid brown, baseball type, to match clothing, with the CDCRCalifornia Department of Corrections and Rehabilitation patch and the employee classification rocker arm above/atop the patch.

• JACKETS: brown color with the CDCRCalifornia Department of Corrections and Rehabilitation patch on the left breast.

• SHOES: brown or black, smooth leather. Soles must be oil resistant and non-skid type, no buckles or design (no cowboy, tennis, or gym-type shoes or boots).

• BELT: black or dark brown.

• WHISTLE: gold or chrome or black in color; metal only.

• ALARM HOLDER: black leather.

• DEPARTMENTAL NAME PLATE

The following items are optional:

• SMOCK: tan with CDCRCalifornia Department of Corrections and Rehabilitation patch over the left breast.

• JUMPSUIT: solid brown with CDCRCalifornia Department of Corrections and Rehabilitation patch over the left breast.

Employees shall report to their assigned area in clean uniforms, which are in good condition.

Each inmate food handler shall be provided a clean white smock or apron and other appropriate clothing. Such garments will be maintained in the food service area and stored in a sanitary manner separate from personal clothing.

Sanitation standards are based on the H&SCHealth and Safety Code. Standards for sanitation, sanitation training, purchasing, receiving, storage, preparation, holding, and serving of food shall meet the requirements set forth in the most current H&SCHealth and Safety Code, Sections 113975 through 114180 (California Retail Food Code (CFC)), the State law regulating food establishments and facilities, and CDCRCalifornia Department of Corrections and Rehabilitation food service policy. The CFM is responsible for ensuring compliance with all standards at their respective institutions.

An inspection of the food service area of each institution/camp shall be performed at least every year by a state-registered sanitarian with the environmental health section of the DHSDepartment of Health Services. Administrative audits may be conducted throughout the year at various institution locations on a rotating basis.

Institution Head or Designee

• The institution head or designee shall inspect the institution/camp kitchens at least once each month, record the findings on an institutional inspection report form, and keep the report on file for inspection by the DFADepartment Food Administrator or State sanitarian.

Correctional Food Manager

• The CFM or designee shall prepare a weekly sanitary inspection and report using the institutional inspection form. This report shall be kept on file at the institution for a minimum of two years. Additional inspections of the food service area shall be performed by institutional staff as often as necessary to enforce food service standards.

Each institution/camp shall adopt the statewide standardized Suspected Foodborne Illness Outbreak Operational Procedures, issued October 2004. The CFM shall ensure that all procedures pertaining to food service responsibilities are enforced, including the maintenance of a food sampling kit. A copy of the Foodborne Illness procedures shall be located in the Food Service Handbook in the central kitchen.

The CFM is responsible to ensure that an adequate food service employee training program is in effect, and that all food service personnel participate in the required training.

In accordance with CFC, each institution must have at least one staff working in food services that has successfully passed an approved and accredited food safety certification examination. The CDCRCalifornia Department of Corrections and Rehabilitation encourages food safety certification and/or training of all food service staff, culinary custody staff, and inmate workers.

Methods of training shall include verbal and written instruction and demonstration, and shall include technical and safety instruction regarding inmate food service worker responsibilities.

Hazardous materials training shall be provided to all food service staff to ensure the safe handling of hazardous materials. The institution fire department is responsible for providing training to all food service staff including inmate workers.

The CFM shall maintain Material Safety Data Sheets (MSDSMaterial Safety Data Sheets) in all areas where chemicals are used. Food service staff and inmates shall be trained on the MSDSMaterial Safety Data Sheets program so they understand the hazardous properties of the chemicals they work with.

A Hazard Analysis Critical Control Point (HACCP) program shall be developed and followed at each institution/camp to ensure food safety. The HACCP program shall include written policies and procedures and a system for assuring compliance. The Critical Control Points shall be identified in the program as well as corrective action procedures.

Food handlers (staff and inmates) shall be instructed on the importance of sanitation, personal hygiene, and the safe preparation and service of food. Food handlers shall have clean hands and fingernails, wear hairnets or caps that entirely cover their hair, wear clean garments, be in good health, and follow hygienic food handling practices as required in CFC.

A medical clearance shall be required prior to placing an inmate in a food handling assignment. Food service correctional officers and correctional cooks shall hold daily inspections of all workers who handle food for cleanliness, open sores, proper clothing, hair nets (covers) or any condition that may contaminate the food. Inmates found to have open sores or other conditions that may contaminate food shall be referred to the institution’s health care services staff for examination. Medical clearance shall be obtained prior to their return to work. Staff found to have open sores or other conditions that may contaminate food shall be excluded from any type of food handling or preparation until they are no longer considered contagious. All food handlers shall be instructed on the importance of proper hand washing. Hand washing signs shall be posted in all food service restrooms. Enforcement of proper and frequent hand washing of inmate workers and staff shall be a priority of the CFM.

The temperature of refrigeration units and dishwashing machines shall be recorded daily on the log maintained by the CFM for a minimum of two years. Dishwashing machines shall be inspected daily to ensure proper operation. This inspection is also noted on the log. Refer to the Food Service Handbook and CFC for further information.

Supervisory food service staff shall ensure that restricted food items that may be used to produce alcohol are stored in a lockable receptacle, caged area, and/or maintained in a locked supply room. Supervisory food service staff shall also provide a method to strictly control and provide direct supervision of inmates handling any restricted food item. Restricted food items include, but are not limited to: yeast, sugar, bread/pastry dough, and heavy syrup canned fruit.

Supervisory food service staff shall maintain a running inventory log of all restricted items. The log shall indicate the date, time, and amount of supplies, either dispensed, used, or received and the name of the staff authorizing the transaction.

The DFADepartment Food Administrator or designee shall be responsible for ensuring that the contents of this Article are kept current and accurate.

June 6, 2014 PCPenal Code § 2084.

H&SCHealth and Safety Code §§ 113700 through 114437 (California Retail Food Code).

CCRCalifornia Code of Regulations, Title 15, §§ 3050, 3051, 3052, 3053, 3054 and 3055; Title 8, California Administrative Code (Industrial Safety Standards).

ACAAmerican Correctional Association Standards 4-4313, 4-4316 and 4-4318.

CDCRCalifornia Department of Corrections and Rehabilitation Food Service Handbook.

Food and Nutrition Board of the National Academy of Sciences, Recommended Dietary Allowances.

Food and Nutrition Board of the Institute of Medicine, National Academy of Science, Dietary Reference Intakes.

“Food Safety Basics,” United State Department of Food and Agriculture, Website.

U.S.United States Public Health Standards (42 CFR) Occupational safety, healthcare, health insurance, health facilities.

FDA Codes (21 CFR) Human Food Standards: Manufacture and Handling.