12 CAR § 60-302. Food service

        12 CAR § 60-302. Food service.

        (a) Purpose. To ensure inmates are provided tasteful and nutritious meals while observing recommended dietary allowances and the basic safety and sanitation requirements for food service programs.

        (b) Applicability. To all employees:

                (1) In food service;

                (2) Involved in the direction and supervision of the food service program; and

                (3) Involved and associated with those departments involved in the procurement, storage, preparation, and utilization of food service supplies and service of food.

        (c) Policy. It shall be the policy of the Division of Correction to:

                (1) Establish food standards for food services provided to the inmate population; and

                (2) Observe acceptable standards of food preparation, storage, sanitation, safety, and physical hygiene.

        (d) Procedures.

                (1) Menu planning.

                        (A) Food service staff and the dietician shall:

                                (i) Plan menus in advance; and

                                (ii) Substantially follow the plan.

                        (B) Planning and preparation of all meals shall take into consideration food flavor, texture, appearance, palatability, and required dietary allowances.  

                        (C) Master menus shall be developed and/or reviewed by a dietician.

                (2) Food service management. Food service operations are supervised by a full-time staff member who is experienced in food service management.

                (3) Dietary allowances. Documentation that a qualified dietician has reviewed dietary allowances at least on an annual basis to ensure meals meet the nationally recommended allowances for basic nutrition.

                (4) Food preparation, storage, and sanitation. Food services facilities and equipment shall meet established standards and requirements of all federal and state codes.

                (5) Standard operating procedures. Other issues will be covered by appropriate administrative directives/memoranda issued by the Director of the Division of Correction, Deputy Director of Operations, and/or Administrator of Food Services.



	
		
		
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		<p class="csBD4C5ED5"><span class="csC7173355">        </span><span class="cs7D434CDE">12 CAR &sect; 60-302.</span><span class="csC7173355"> </span><span class="cs7D434CDE">Food service.</span></p><p class="csBD4C5ED5"><span class="csC7173355">        (a) </span><span class="cs7D434CDE">Purpose. </span><span class="csC7173355">To ensure inmates are provided tasteful and nutritious meals while observing recommended dietary allowances and the basic safety and sanitation requirements for food service programs.</span></p><p class="csBD4C5ED5"><span class="csC7173355">        (b) </span><span class="cs7D434CDE">Applicability. </span><span class="csC7173355">To all employees: </span></p><p class="csBD4C5ED5"><span class="csC7173355">                (1) In food service; </span></p><p class="csBD4C5ED5"><span class="csC7173355">                (2) Involved in the direction and supervision of the food service program; and </span></p><p class="csBD4C5ED5"><span class="csC7173355">                (3) Involved and associated with those departments involved in the procurement, storage, preparation, and utilization of food service supplies and service of food.</span></p><p class="csBD4C5ED5"><span class="csC7173355">        (c) </span><span class="cs7D434CDE">Policy. </span><span class="csC7173355">It shall be the policy of the Division of Correction to: </span></p><p class="csBD4C5ED5"><span class="csC7173355">                (1) Establish food standards for food services provided to the inmate population; and </span></p><p class="csBD4C5ED5"><span class="csC7173355">                (2) Observe acceptable standards of food preparation, storage, sanitation, safety, and physical hygiene.</span></p><p class="csBD4C5ED5"><span class="csC7173355">        (d) </span><span class="cs7D434CDE">Procedures.</span></p><p class="csBD4C5ED5"><span class="csC7173355">                (1) </span><span class="cs7D434CDE">Menu planning.</span></p><p class="csBD4C5ED5"><span class="csC7173355">                        (A) Food service staff and the dietician shall: </span></p><p class="csBD4C5ED5"><span class="csC7173355">                                (i) Plan menus in advance; and </span></p><p class="csBD4C5ED5"><span class="csC7173355">                                (ii) Substantially follow the plan. </span></p><p class="csBD4C5ED5"><span class="csC7173355">                        (B) Planning and preparation of all meals shall take into consideration food flavor, texture, appearance, palatability, and required dietary allowances. &nbsp;</span></p><p class="csBD4C5ED5"><span class="csC7173355">                        (C) Master menus shall be developed and/or reviewed by a dietician.</span></p><p class="csBD4C5ED5"><span class="csC7173355">                (2) </span><span class="cs7D434CDE">Food service management. </span><span class="csC7173355">Food service operations are supervised by a full-time staff member who is experienced in food service management.</span></p><p class="csBD4C5ED5"><span class="csC7173355">                (3) </span><span class="cs7D434CDE">Dietary allowances. </span><span class="csC7173355">Documentation that a qualified dietician has reviewed dietary allowances at least on an annual basis to ensure meals meet the nationally recommended allowances for basic nutrition.</span></p><p class="csBD4C5ED5"><span class="csC7173355">                (4) </span><span class="cs7D434CDE">Food preparation, storage, and sanitation.</span><span class="csC7173355"> Food services facilities and equipment shall meet established standards and requirements of all federal and state codes.</span></p><p class="csBD4C5ED5"><span class="csC7173355">                (5) </span><span class="cs7D434CDE">Standard operating procedures. </span><span class="csC7173355">Other issues will be covered by appropriate administrative directives/memoranda issued by the Director of the Division of Correction, Deputy Director of Operations, and/or Administrator of Food Services.</span></p>

This section as promulgated prior to codification into the Code of Arkansas Rules provided as follows:
"Section Number: Page Number:
600 1 of 2
Board Approval Date:
6/16/92
Supersedes: Dated:
AR 600 5/31/80
Reference: Effective Date:
6/18/92"

"I. AUTHORITY:
The authority to promulgate this Administrative Rule is vested in Act 50 of 1968, First Extraordinary Session, as amended."
Arkansas Code § 12-27-105