ICE/DRO DETENTION STANDARD

FOOD SERVICE

# PURPOSE AND SCOPE. This Detention Standard ensures that detainees are provided a nutritionally balanced diet that is prepared and presented in a sanitary and hygienic food service operation.

It applies to the following types of facilities housing DRO detainees:

-   Service Processing Centers (SPCs);

-   Contract Detention Facilities (CDFs); and

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-   State or local government facilities used by DRO through
    Intergovernmental Service Agreements (IGSAs) to hold detainees for
    more than 72 hours.

***Procedures in italics are specifically required for SPCs and
CDFs***.  IGSAs must conform to these procedures or adopt, adapt or
establish alternatives, provided they meet or exceed the intent
represented by these procedures.

Some terms used in this document may be defined in the separate
**Definitions** Standard.

# EXPECTED OUTCOMES. The expected outcomes of this Detention Standard are:

1.  All detainees will be provided nutritionally balanced diets that are
    reviewed at least quarterly by food service personnel and at least
    annually by a qualified nutritionist or dietitian.

2.  Detainees, staff and others will be protected from harm and facility
    order will be maintained by the application of sound security
    practices in all aspects of food service and dining room operations.

3.  Detainees, staff, and others will be protected from injury and
    illness by adequate food service training and the application of
    sound safety and sanitation practices in all aspects of food service
    and dining room operations.

4.  Dining room facilities and operating procedures will provide
    sufficient space and time for detainees to eat meals in a relatively
    relaxed, unregimented atmosphere.

5.  Food service facilities and equipment will meet established
    governmental health and safety codes, as documented by an
    independent, outside source.

6.  Detainees, staff, and others will be protected from health-related
    harm by advance medical screening and clearance before any detainee
    is assigned to work in food service operations.

7.  Food service areas will be continuously inspected by food service
    staff and other assigned personnel on schedules determined by the
    food service administrator and by applicable policy requirements.

> 8\. Stored food goods will be maintained in accordance with required
> conditions and temperatures.

9.  Therapeutic medical diets and supplemental food will be provided as
    prescribed by appropriate clinicians.

10. Special diets and special ceremonial meals will be provided for
    detainees whose religious beliefs require the adherence to religious
    dietary laws.

11. Detainees will receive a religious or special diet free of any
    personal cost.

12. Food will never be used for reward or punishment[.]{.underline}

# DIRECTIVES AFFECTED. This Detention Standard replaces Food Service dated 9/20/2000.

# REFERENCES

> American Correctional Association Standards for Adult Local Detention
> Facilities, 4th Edition: 4-ADLF-4A-01 through 4A-18. (Five of those
> Expected Practices are mandatory for accreditation: 4A-07, 4A-11,
> 4A-13, 4A-15, and 4A-16.)
>
> ICE/DRO Detention Standard on Tool Control
>
> ICE/DRO Detention Standard on Key and Lock Control
>
> FDA Public Health Services Food Code

# EXPECTED PRACTICES

## A. Administration {#a.-administration .unnumbered}

### Food Service Administrator or Equivalent. The food service program shall be under the direct supervision of an experienced food service administrator (FSA) who is responsible for:

-   Planning, controlling, directing, and evaluating food service;

-   Training and developing the cook foremen;

-   Managing budget resources;

-   Establishing standards of sanitation, safety and security;

-   Developing nutritionally adequate menus and evaluating detainee
    acceptance of them;

-   Developing specifications for the procurement of food, equipment,
    and supplies; and

-   Establishing a training program that ensures operational efficiency
    and a high quality food service program.

Ordinarily, a food service department is also staffed by one or more
cook supervisors (CS) and cook foremen (CF), although the organizational
structure differs among facilities, particularly when food service is
provided by a food service contractor. References to the CS and CF in
this Detention Standard describe typical duties for those positions,
although the functions may be performed by others, depending on the
organizational structure.

**B. Security**

### 1. Custody and Security {#custody-and-security .unnumbered}

> The facility's custody and security policy and procedures shall
> address the buildings or portions of buildings housing the food
> service department; all the types of detainee traffic in and out of
> the department; detainee behavior; control of repairs; control of
> utensils with a custodial hazard potential (knives, cleavers, saws,
> tableware, etc.); official counts and census; shakedowns; and any
> other matters having a direct or indirect bearing on custody and
> security.
>
> The facility's training officer shall devise and provide appropriate
> training to all food service personnel in detainee custodial issues.
> Among other things, this training shall cover ICE/DRO's Detention
> Standards.

### Knife Control

The knife cabinet must be equipped with an approved locking device. The
on-duty cook foreman, under direct supervision of the CS, shall maintain
control of the key that locks the device.

> Knives must be physically secured to workstations for use outside a
> secure cutting room. Any detainee using a knife outside a secure area
> must receive direct staff supervision. Knives should be inventoried
> and stored in accordance with the Detention Standard on Tool Control.
>
> To be authorized for use in the food service department, a knife must
> have a steel shank through which a metal cable can be mounted. The
> facility\'s tool control officer is responsible for mounting the cable
> to the knife through the steel shank.
>
> *The FSA/CS shall monitor the condition of knives and other food
> service utensils, disposing of items not in good working order and
> ordering replacements. If a knife is misplaced or lost, staff shall
> immediately notify the FSA and chief of security, and shall hold
> detainees who may have had access to the missing knife in the area
> until a thorough search is conducted. The responsible CS shall provide
> the details of the loss in a written report to the chief of security.*

The knife cabinet shall meet the tool-control standards of the
Occupational Safety and Health Administration, as well as any
site-specific standards developed by the facility.

### Key Control

Keys should be inventoried and stored in accordance with the Detention
Standard on **Key and Lock Control**.

> *The control room officer shall issue keys only in exchange for a name
> chit from receiving staff. Under no circumstances shall detainees have
> access to facility keys.*
>
> *The cook supervisor shall return the keys to the control room before
> going off duty. At no time may anyone carry facility keys outside the
> facility**.***

### Controlled Food Items/Hot Items

> All facilities shall have procedures for handling food items that pose
> a security threat.

#### Yeast and Yeast Products

> All yeast must be stored in an area with no detainee access,
> preferably in a locked metal yeast cabinet for which the food service
> department has only one key. The locked yeast cabinet should be kept
> in a locked area.
>
> Until the yeast is thoroughly incorporated as an ingredient in the
> item being prepared, only one member of the food service staff,
> closely supervised, may handle and dispense it.
>
> Staff shall keep a record of the yeast inventory (in pounds and
> ounces), indicating quantity of receipt and issue, balance on hand,
> and the record-keeper's initials.

#### Other Food Items

> Mace, nutmeg, cloves, sugar, and alcohol-based flavorings also require
> special handling and storage.

-   The purchase order for any of these items shall specify the
    special-handling requirements for delivery.

-   Staff shall store and inventory these items in a secure area in the
    food service department.

-   Staff shall directly supervise use of these items.

### Shakedowns

> All facilities must establish daily searches (shakedowns) of detainee
> work areas (trash, etc.) as standard operating procedures, paying
> particular attention to trash receptacles.
>
> Searches of detainees leaving certain work areas (for example, bakery,
> vegetable preparation, dining room, warehouse) are required to reduce
> the possibility that hot food or contraband can leave the restricted
> area. Unless directed otherwise by facility policy or special
> instructions, staff shall prevent detainees from leaving the food
> service department with any food item.
>
> Food service personnel as well as facility detention staff shall
> conduct shakedowns.

### Counts

The FSA shall establish procedures for informing staff of the local
counting procedures and for ensuring that the procedures are followed.

> Staff must be able to account for detainees at all times.
>
> The counting officer must have a staff observer/backup during each
> count. Detainees should be assembled in one section of the dining room
> and be required to remain seated until their names are called and then
> move to another section of the dining room.

## Detainee Workers

### Detainee Workforce

> Detainees may volunteer for work in accordance with the Detention
> Standard on the **Voluntary Work Program** and must work in accordance
> with the Detention Standard on Classification System.

The number of detainees assigned to the food service department shall be
based on a quota developed by the FSA and approved by the facility
administrator. The quota shall provide staffing according to actual
needs, eliminating any bias toward over- or understaffing.

### Detainee Job Descriptions

> The FSA shall review detainee job descriptions annually to ensure they
> are accurate and up to date. Before starting work in the department,
> the detainee shall sign for receipt of the applicable job description.
> A copy of the detainee's job description shall remain on file for as
> long as the detainee remains assigned to the food service department.

### Detainee Orientation and Training

> To ensure a quality food service program and instill good work habits,
> each CS shall instruct newly assigned detainee workers in the rules
> and procedures of the food service department. During the orientation
> and training session(s), the CS shall explain and demonstrate safe
> work practices and methods and shall identify the safety features of
> individual products and equipment.
>
> Training shall also include workplace-hazard recognition and
> deterrence, including the safe handling of hazardous materials.
> Detainees shall learn to use and understand protective devices and
> clothing and to report any malfunctions or other safety-related
> problems to their supervisors.
>
> The CS must document all training in each detainee's detention file.

###  Detainee Work Hours and Pay

> *In SPCs and CDFs, detainees shall work and be paid in accordance with
> the Detention Standard on the **Voluntary Work Program**.*

### Meals for Food Service Workers

The FSA shall establish the meal schedules for detainee food service
workers.

Detainee workers shall receive the same fare as other detainees. Cook
supervisors may not allow detainees to prepare \"special\" dishes or
condiments for their own (or other detainees') consumption. Food service
employees shall also ensure that detainee workers do not eat between
meals.

Detainee workers assigned to the staff dining room may be allowed to eat
in that area. All others shall eat in the main dining room, or, if the
facility has no main dining room, the FSA shall designate an area for
workers to eat.

### Detainee Clothing

> Detainees assigned to the food service department shall have a neat
> and clean appearance.
>
> *Unless the facility administrator establishes other policy, the
> detainee uniform shall consist of the following: white, short-sleeved,
> summer-type uniform shirts and pants; safety work shoes; and a white
> paper hat or white "baseball" cap. White aprons or smocks of either
> cloth or disposable plastic may be part of the uniform.*

-   Detainees with hair shoulder-length or longer shall be required to
    wear a hair net under their hats or caps.

-   Detainees with facial hair shall be required to wear beard guards
    when working in the food preparation or food serving areas.

-   Detainees working in the garbage room, dish machine room,
    pan-washing area, etc., shall be required to wear rubber or plastic
    aprons suited to the task and rubber boots, if required, for
    sanitation or safety.

-   Detainees working in refrigerated and freezer areas shall be
    provided appropriately insulated clothing.

### Use of Tobacco

> Tobacco in all its forms is prohibited in the food service department.
>
> **D. Food Service Dining Room/Satellite Meals Operations**

### 1. General Policy {#general-policy .unnumbered}

> In the interest of efficiency, security, and economy in operations,
> detainee dining room hours shall not exceed the time required to serve
> all meals. Ordinarily detainees shall be served three meals every day,
> at least two of them hot meals; however, the facility administrator
> may approve variations in the food service schedule during religious
> and civic holidays, provided that basic nutritional goals are met. The
> dining room schedule must allow no more than 14 hours between the
> evening meal and breakfast.
>
> Meals shall always be prepared, delivered, and served under staff (or
> contractor) supervision.
>
> Meals shall be served in as unregimented a manner as possible. To this
> end, the FSA's table arrangement must facilitate free seating, ease of
> movement, and ready supervision. The dining room shall have the
> capacity to allow each detainee a minimum of 20 minutes dining time
> for each meal.

### 2. Display and Service  {#display-and-service .unnumbered}

> The following procedures apply to the display, service and
> transportation of food to main and satellite food service areas:
>
> a\. Before and during the meal, the CS in charge shall inspect the
> food service line to ensure:

-   All menu items are ready for consumption.

-   Food is appropriately presented.

-   Sanitary guidelines are observed, with hot foods maintained at a
    temperature of at least 140 F degrees (120 degrees in food trays)
    and foods that require refrigeration maintained at 41 F degrees or
    below.

b.  Every open food item and beverage shall be protected from
    contaminants by easily cleaned sneeze-guards, cabinets, display
    cases, or other such equipment.

c.  Servers must wear food grade plastic gloves and hair nets whenever
    there is direct contact with a food or beverage. Servers must use
    tongs, forks, spoons, ladles, or other such utensils to serve any
    food or beverage. Serving food without use of utensils is strictly
    prohibited.

d.  Servers shall use scoops, tongs, or other approved utensils when
    handling or dispensing ice for consumption. The FSA should consider
    the practicability of purchasing automatic ice-dispensing equipment.

e.  Utensils shall be sanitized:

-   As often as necessary to prevent cross-contamination and other
    food-handling hazards during food preparation and service.

-   After every food preparation/service session and

-   Again, if necessary, immediately before being used.

> f\. Sugar, condiments, seasonings, and dressings available for
> self-service shall be provided in individual packages, closed
> dispensers, or automated condiment-dispensing systems. Salad dressings
> may be served in open containers if the serving ladle extends beyond
> the top edge of the container.
>
> g\. If the facility does not have enough equipment to maintain the
> minimum or maximum temperature required for food safety, the affected
> items (for example, salad bar staples such as lettuce, meat, eggs,
> cheese) must be removed and discarded after two hours at room
> temperature.
>
> Food shall be delivered from one place to another in covered
> containers. These may be individual containers, such as pots with
> lids, or larger conveyances that can move objects in bulk, such as
> enclosed, satellite-meals carts.
>
> *In SPCs and CDFs, food carts must have locking devices*. In any
> facility, if food carts are delivered to housing units by detainees,
> they must be locked unless they are under constant supervision of
> staff.
>
> All food safety procedures (sanitation, safe-handling, storage, etc.)
> apply without exception to food in transit.
>
> h\. Soiled equipment and utensils must be transported to the
> appropriate receptacles in closed containers.
>
> i\. A member of the food service staff shall oversee the loading of
> satellite- meals carts. Staff shall inspect all food carts before
> allowing their removal from the food service area.

###  Dining Room Supervision

> *The ICE/DRO detention supervisor on duty, or contract or IGSA
> equivalent, shall be responsible for supervision of the dining room.
> In facilities employing contract security guards, the contract project
> manager shall retain responsibility for overall security. In
> facilities with both contract and ICE/DRO officers ("mixed
> facilities"), the ICE/DRO supervisor on duty shall ensure that ICE/DRO
> Immigration Enforcement Agents participate in dining room
> supervision.*

### Dining Room Workers

> The Cook Foreman in charge shall train dining room workers in the
> requirements of the job, including how to perform specific tasks. A
> basic task common to all dining room workers is to keep the tables and
> floors clean during the meal service. Once the meal service is over
> and the detainees have left the room, the workers can undertake major
> cleaning tasks.

### Serving Lines

> The serving counter shall be designed and constructed to separate and
> insulate the hot foods on the one hand and the cold foods on the
> other. A transparent \"sneeze guard\" is required.

### Salad Bars and Hot Bars

> Food items at salad bars and hot bars shall be arranged for logical
> and efficient service. A transparent \"sneeze guard\" is required.

### Beverage Counter/Bar

> *Self-service beverage-and-ice stations shall be designed for quick
> and easy access. These stations shall be designed for sanitary and
> efficient service, including traffic flow.*

### Staff Dining Room

> *The FSA shall have jurisdiction over the staff dining room. The staff
> dining room shall offer the same food items as the detainee dining
> room.*

### Meal tickets

> The facility may establish a meal ticket program for employees and
> guests.

#### Employees

> *All ICE/DRO staff and CDF staff, including medical and security
> personnel, may participate in the facility's meal ticket program as
> "employees."*
>
> *If the facility adopts a meal ticket system, employees must use meal
> tickets to eat facility-prepared food. Each meal shall cost one meal
> ticket. While each facility administrator shall establish
> site-specific rules and procedures for meal ticket use, as a matter of
> policy, each facility shall limit meal service to individuals paying
> with meal tickets. The purchasing of meal with cash or on credit
> (IOUs, etc.) is prohibited in all facilities.*

*The employee shall mark the date and time of day on a meal ticket, sign
it in ink, and deposit it into the ticket-collection box before every
meal. Employees shall eat in the food service staff dining room unless
otherwise authorized. Employees who bring their own meals may eat in the
staff dining room, but may drink no food-service-supplied beverages
unless purchased with a meal ticket.*

#### Guests

> *The facility administrator may authorize the serving of meals without
> charge to persons rendering a special service to the facility and to
> certain other guests by issuing them guest meal tickets. When
> practicable, the facility administrator shall notify the FSA, in
> writing, before the appearance of an authorized guest in the dining
> room. Examples of persons who may receive meals gratis include
> advisors, guest speakers, technicians/others rendering a service
> without charge, equipment demonstrators, athletic teams, entertainers,
> foreign visitors, volunteers and others whose service to the facility
> is in the best interest of the government.*
>
> *The guest shall receive meal service only after presenting his or her
> facility administrator-approved meal ticket. When feasible, a single
> ticket may be issued to cover a group of guests.*
>
> *Individuals receiving government reimbursement for their services
> (contract employees, per-diem-status personnel, etc.) are ineligible
> for guest meals provided free of charge.*

## E. Menu Planning {#e.-menu-planning .unnumbered}

### 1. General Policy {#general-policy-1 .unnumbered}

> The FSA shall base menu selections on the best nutritional program the
> facility can afford meeting U.S. minimum daily allowances*. The
> ICE/DRO standard menu cycle is 35 days*.
>
> The food service program significantly influences morale and attitudes
> of detainees and staff, and creates a climate for good public
> relations between the facility and the community.
>
> The overall goal of a quality food service program is to provide
> nutritious and appetizing meals efficiently and within the existing
> budget, personnel resources, equipment, and physical layout of the
> facility. Nutritional needs are diverse because of differences in age,
> activity, physical condition, gender, religious preference and medical
> considerations.
>
> The FSA shall consider the ethnic diversity of the facility's detainee
> population when developing menu cycles. While each facility must meet
> all ICE/DRO standards and follow required procedures, individuality in
> menu planning is encouraged. Institutions geographically near one
> another should consider the benefits of coordinating their menus and
> the cost-reductions to be achieved through joint purchasing.
>
> The FSA is solely responsible for food service program planning,
> resource allocation and use.
>
> **2. Nutritional Analysis**
>
> A registered dietitian shall conduct a complete nutritional analysis
> that meets U.S. Recommended Daily Allowances (RDA), at least annually,
> of every master-cycle menu planned by the FSA. The dietitian must
> certify menus before they are incorporated into the food service
> program. If necessary, the FSA shall modify the menu in light of the
> nutritional analysis to ensure nutritional adequacy. The menu will
> need to be revised and re-certified by the registered dietician in
> that event.
>
> If the master-cycle menus change significantly during the year, the
> cycle should be reevaluated to ensure nutritional values are
> maintained.

## F. Food Preparation {#f.-food-preparation .unnumbered}

###  General Policy

> The CS or equivalent is responsible for ensuring that all items on the
> master-cycle menu are prepared and presented according to approved
> recipes. This includes assessing the availability and condition of
> ingredients required by particular recipes and communicating supply
> needs to the FSA. Therefore, the CS shall review upcoming menu items
> as much in advance as possible.
>
> The CS or equivalent has the authority to change menu items when
> necessary. Every such change or substitution must be documented and
> forwarded to the FSA. The CS shall exercise this menu-changing
> authority as infrequently as possible.
>
> Knowledge of ingredients, quantities, and food preparation techniques
> and procedures is essential for producing quality products.
>
> The Armed Forces Recipe Cards are recommended.

### Preparation Guidelines

> Food shall be prepared with minimal manual contact. Food service
> workers shall thoroughly wash fruits and vegetables with fresh water
> before cooking or serving raw.
>
> A worker shall test-taste with a clean fork or spoon only; using a
> soiled food preparation utensil is prohibited. Test-tasting utensils,
> unless disposable, must be washed after every use.
>
> Any food cooked at a lower temperature than provided below constitutes
> a food safety hazard and shall not be served. Food service staff and
> detainee workers involved in cooking shall ensure that the following
> foods are cooked at the required temperatures:

-   Raw eggs, fish, meat, and foods containing these items \-- 145 F
    degrees or higher.

-   Game animals, comminuted (ground) fish and meats, injected meats,
    and eggs not intended for immediate consumption \--155 F degrees, or
    higher.

-   Stuffing containing fish, meat or poultry \-- 165 F degrees or
    higher.

-   Roast beef and corned beef \-- 145 F degrees, or higher.

-   Potentially hazardous foods that have been cooked and then
    refrigerated should be quickly and thoroughly reheated at a minimum
    of 165 F degrees before being served. Steam tables, warmers, and
    similar hot food holding equipment are prohibited for the rapid
    reheating of these foods.

-   After being reheated at 165 F degrees, the food may be maintained at
    140 F degrees on a heated steam line or equivalent warming
    equipment.

> The facility shall obtain pasteurized milk and milk products from
> approved facilities only. Manufactured milk products shall meet
> federal standards for quality.
>
> The facility may use reconstituted dry milk and dry milk products for
> cooking and baking purposes, in instant desserts, and in whipped
> items. If reconstituted in-house, the dry milk and milk products shall
> be used for cooking purposes only. Powdered milk reconstituted in an
> approved milk-dispensing machine or "mechanical cow" may be used for
> drinking purposes. To ensure wholesomeness, an approved laboratory
> shall test milk produced in the mechanical cow for presence of
> bacteria twice monthly. The mechanical cow shall be disassembled,
> cleaned, and sanitized before and after each use.
>
> Powdered milkshake or ice cream mix reconstituted in an approved ice
> cream machine may be used. An approved laboratory shall test
> dairy-based products produced in the machine for the presence of
> bacteria monthly. The ice cream machine shall be disassembled,
> cleaned, and sanitized before and after each use.
>
> Liquid, frozen, and dry eggs and egg products are pasteurized at
> temperatures high enough to destroy pathogenic organisms that might be
> present; however, because of the possibility of contamination or
> recontamination after opening, thawing, or reconstitution, these
> products should be primarily used in cooking and baking.
>
> Nondairy creaming, whitening, or whipping agents may be reconstituted
> in-house only if immediately stored in sanitized, covered containers
> not larger than one gallon and cooled to 41 F degrees or lower within
> four hours of preparation.
>
> The Cook Foreman shall use thermometers to ensure the attainment and
> maintenance of proper internal cooking, holding, or refrigeration
> temperatures of all potentially hazardous foods.
>
> To prevent cross-contamination, separate cutting boards must be used
> for raw and cooked foods. The cutting boards must be washed, rinsed,
> and sanitized between every use.
>
> The FSA may require use of color-coded cutting boards, which reduce
> the risk of cross-contamination during food preparation.

### Food Cooling

> Potentially hazardous food must be cooled from 140 to 70 F degrees
> within two hours of cooking, and from 70 to 41 F degrees or below
> within four hours. Foods prepared from ingredients at ambient
> temperature, such as reconstituted foods and canned tuna, must be
> cooled to 41 F degrees within two hours of cooking.
>
> The food service department can meet time-and-temperature requirements
> for cooling by using any or all of the following techniques, which
> expedite cooling:

-   Placing the food in shallow pans.

-   Separating food into smaller or thinner portions.

-   Using rapid cooling equipment.

-   Stirring the food in a container placed in an ice water bath.

-   Using containers that facilitate heat transfer.

-   Adding ice as an ingredient.

-   Using a commercial blast-chiller.

> During cooling, the food containers shall be arranged in cooling or
> cold-holding equipment in a way that maximizes heat transfer through
> the walls of the containers.

Food protected from overhead contamination should be left uncovered
during the cooling period. If the risk of overhead contamination exists,
the food must be loosely covered to facilitate heat transfer from the
surface of the food.

### Food Thawing. Potentially hazardous food shall be thawed:

a.  Under refrigeration that maintains the food at 41 F degrees or
    below.

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a.  Submerged in running water:

    -   At a water temperature of 70 F degrees or below.

    -   With sufficient water velocity to agitate and float off loose
        particles in an overflow.

    -   For a period that does not allow thawed portions of ready-to-eat
        or raw animal foods to rise above 41 F degrees.

    -   The allowed periods for thawing include the time the food is
        exposed to the running water, the time to prepare food for
        cooking, and/or the time it takes under refrigeration to cool
        the food to 41 F degrees.

b.  As part of a cooking process, provided there is continuous cooking
    throughout the process.

### Food Protection ‑ General Requirements

> Food and ice shall be protected from dust, insects and rodents,
> unclean utensils and work surfaces, unnecessary handling, coughs and
> sneezes, flooding, drainage, overhead leakage, and other sources of
> contamination. Protection shall be continuous, whether the food is in
> storage, in preparation, on display, or in transit.
>
> All food storage units must be equipped with accurate easy-to-read
> thermometers. New heating and/or refrigeration equipment purchases
> should include a zone-type thermometer with temperature graduations.
> Refrigeration equipment shall be designed and operated to maintain
> temperature of 41 F degrees or below.

### Hermetically Sealed Foods

> Canned food that has abnormal color, taste, or appearance or which is
> contained in cans that show abnormalities such as bulging at ends,
> swelling, or leakage shall not be served. Unsuitable canned food shall
> be surveyed and destroyed.

### Potential Hazardous Foods

> Potentially hazardous foods are those foods that provide a good medium
> for bacteria growth. They include any perishable food that consists in
> whole or part of milk, milk products, eggs, meat, poultry, fish or
> shellfish, or other high protein foods.
>
> Potentially hazardous foods shall be prepared with a minimum of manual
> contact. Such products shall be prepared from chilled ingredients
> whenever feasible. The surfaces of equipment, containers, cutting
> boards, and utensils used for preparation and subsequent storage of
> potentially hazardous food shall be effectively cleaned after each
> use.
>
> Potentially hazardous food should be prepared as close to serving time
> as practicable. Potentially hazardous raw frozen food should be cooked
> from the frozen state whenever practical. Tempering shall be
> accomplished by refrigeration at 40 F degrees or below or, with
> potable running water, at 70 F degrees or below. The potable water
> technique may be used only if the product is sealed in its original
> container. At no time shall potentially hazardous food thaw at room
> temperature.
>
> All precooked, potentially hazardous, refrigerated, or frozen food
> intended for reheating shall be heated rapidly to a temperature above
> 165 F degrees.

### Leftovers

> Prepared food items that have not been placed on the serving line may
> be retained for no more than 24 hours. Leftovers offered for service a
> second time shall not be retained for later use, but shall be
> discarded immediately after offering. All leftovers shall be labeled
> to identify the product, preparation date, and time.

## G. Religious/Special Diets {#g.-religiousspecial-diets .unnumbered}

### 1. General Policy {#general-policy-3 .unnumbered}

> ICE/DRO requires all facilities to provide detainees requesting a
> religious diet a reasonable and equitable opportunity to observe their
> religious dietary practice within the constraints of budget
> limitations and the security and orderly running of the facility by
> offering a Common Fare Menu. The detainee shall provide a written
> statement articulating the religious motivation for participation in
> the common fare program. To participate in the religious diet program,
> a detainee shall initiate an **Authorization for Common Fare
> Participation** form (Attachment A) for consideration by the chaplain

"Common fare" refers to a no-flesh protein option provided whenever an
entrée containing flesh is offered as part of a meal. Likewise, a
"common fare" meal offers vegetables, starches, and other foods that are
not seasoned with flesh. This diet is designed as the "common ground"
from which modifications can be made to accommodate the religious diets
of various faiths.

Detainees whose religious beliefs require adherence to particular
dietary laws or generally accepted religious guidelines and practices
shall be referred to the chaplain. The chaplain shall verify the
religious diet requirement by reviewing files and consulting with
religious representatives. The chaplain and FSA shall collectively
verify the requirement and issue specific written instructions for the
implementation of the diet as soon as practicable but within 10 business
days of verification.

> *In SPCs/CDFs, once a religious diet has been approved, the FSA shall
> issue, in duplicate, a special-diet identification card.*
>
> *This diet-identification card shall contain the following:*
>
> *1. Detainee name and A-number*
>
> *2. Type of religious diet prescribed*
>
> *3. Expiration date, within 90 days*
>
> *4. Signature of the FSA*
>
> *The FSA shall contact the appropriate individual or department to
> obtain a photo of the detainee and attach the photo to the
> identification card. The FSA shall issue that the food service
> department receives one copy of the special-diet identification card.
> The second identification card shall be issued to the detainee who, at
> every meal, must present the card to the cook on duty. The second copy
> of the consultation sheet shall be filed in the detainee's Detention
> File.*

### *At any time a detainee on a religious diet refuses a meal and/or accepts the regular mainline meal in place of the religious meal, the cook on duty shall notify the FSA in writing.* {#at-any-time-a-detainee-on-a-religious-diet-refuses-a-meal-andor-accepts-the-regular-mainline-meal-in-place-of-the-religious-meal-the-cook-on-duty-shall-notify-the-fsa-in-writing. .unnumbered}

### 2. Standard Common Fare Menu (Religious Diet) {#standard-common-fare-menu-religious-diet .unnumbered}

> Common Fare is intended to accommodate detainees whose religious
> dietary needs cannot be met on the mainline. The Common Fare menu is
> based on a 14-day cycle, with special menus for the 10 Federal
> holidays. The menus must be certified as exceeding minimum daily
> nutritional requirements and meeting daily allowances (RDAs).
> Beverages shall be selected from the regular menu.
>
> **3. Changes to the Standard Common Fare Menu**
>
> Modifications to the standard Common Fare menu may be made at the
> local level for various reasons. For example, seasonal variations
> affect the availability of fresh produce in different locations,
> making menu modifications inevitable. There are modifications that may
> also be made to meet the different requirements of various faith
> groups, for example, the inclusion of kosher and/or halal flesh-food
> options.

### With the facility administrator\'s concurrence, the FSA may make temporary, nutritionally equal substitutions for fresh seasonal produce that violates no religious dietary requirements. The chaplain or local religious representatives shall be consulted if technical questions arise. The Chaplain shall escort other clergy to the Common Fare preparation area for frequent, random monitoring of compliance with religious dietary requirements. {#with-the-facility-administrators-concurrence-the-fsa-may-make-temporary-nutritionally-equal-substitutions-for-fresh-seasonal-produce-that-violates-no-religious-dietary-requirements.-the-chaplain-or-local-religious-representatives-shall-be-consulted-if-technical-questions-arise.-the-chaplain-shall-escort-other-clergy-to-the-common-fare-preparation-area-for-frequent-random-monitoring-of-compliance-with-religious-dietary-requirements. .unnumbered}

###  {#section .unnumbered}

> 4\. **Hot Entree Availability**
>
> To the extent practicable, a hot flesh-food entree shall be available
> to accommodate detainees\' religious dietary needs. Hot entrees shall
> be offered three times a week and shall be purchased, prepared, and
> served in a manner that does not violate the religious requirements of
> any faith group.
>
> **5. Kosher Requirements**
>
> With the exception of fresh fruits and vegetables, the facility\'s
> kosher-food frozen entrees shall be purchased precooked in a sealed
> container, heated, and served hot. Other kosher-food purchases shall
> be fully prepared, ready-to-use, and bearing the symbol of a
> recognized kosher-certification agency. Any item containing pork or a
> pork product is prohibited. Only bread and margarine labeled
> \"pareve\" or \"parve\" shall be purchased for the kosher tray.
>
> **6. Plates and Utensils**
>
> Kosher trays shall be served with disposable plates and utensils,
> except when a supply of reusable plates and utensils has been set
> aside for kosher-food service only. Separate cutting boards, knives,
> food scoops, food inserts, and other such tools, appliances, and
> utensils shall be used to prepare kosher-foods, and shall be
> identified accordingly. Meat and dairy food items and the service
> utensils used with each group shall be stored in areas separate from
> each other. A separate dishpan shall be provided for cleaning these
> items, if a separate or three-compartment sink is not available.

### 5. Religious Requirements {#religious-requirements .unnumbered}

> With the exception of fresh fruits and vegetables, the facility\'s
> kosher-food purchases shall be fully prepared, ready-to-use, and
> bearing the symbol of a recognized kosher-certification agency. Any
> item containing pork or a pork product is prohibited. Only bread and
> margarine labeled \"pareve\" or \"parve\" shall be purchased for the
> Common Fare tray.
>
> If a facility has a no-pork menu, in order to alleviate any confusion
> for those who observe no-pork diets for religious reasons, this
> information should be included in the facility's handbook and the
> facility orientation. If the facility has a chaplain, he or she should
> also be made aware of the policy.

### 6. Nutritional Requirements {#nutritional-requirements .unnumbered}

> Common Fare menus shall meet U.S. recommended daily allowances (RDAs).
> A detainee who chooses the Common Fare menu shall select only
> beverages from the regular menu.

### 7. Instant Food and Beverages {#instant-food-and-beverages .unnumbered}

> The food service shall provide a hot-water urn for reconstituting
> instant beverages and foods for use by detainees.

### 8. Plates and Utensils {#plates-and-utensils .unnumbered}

> Common Fare meals shall be served with disposable plates and utensils,
> except when a supply of reusable plates and utensils has been set
> aside for Common Fare service only. Separate cutting boards, knives,
> food scoops, food inserts, and other such tools, appliances, and
> utensils shall be used to prepare Common Fare foods, and shall be
> identified accordingly. Meat and dairy food items and the service
> utensils used with each group shall be stored in areas separate from
> each other. A separate dishpan shall be provided for cleaning these
> items, if a separate or three-compartment sink is not available.

The chaplain shall escort other clergy to the Common Fare preparation
area for frequent, random monitoring of compliance with religious
dietary requirements.

### Application and Removal

> The facility administrator, in consultation with the chaplain, shall
> be the approving official for a detainee\'s removal from the Common
> Fare program.
>
> Food service staff shall refer to the daily roster to identify
> detainees in the Common Fare program. Staff shall not use this
> information to disparage a detainee\'s religion or religious views or
> to attempt to dissuade him or her from participating in the program.

-   The FSA shall monitor the food selections of all detainees
    participating in the Common Fare program to ensure the legitimacy of
    their participation.

-   Staff shall train and supervise all detainees with Common Fare
    assignments.

-   A detainee\'s temporary adoption of a medically prescribed diet or
    placement in a Special Management Unit (SMU) shall not affect his or
    her access to Common Fare meals, which both the SMU and the facility
    hospital provide. However, if a prescribed medical diet conflicts
    with the Common Fare diet, the medical diet takes precedence.

-   A detainee who has been approved for a common fare menu must notify
    the chaplain, in writing if he or she wishes to withdraw from the
    religious diet.

> The chaplain may recommend withdrawal from a religious diet if the
> detainee is documented as being in violation of the terms of the
> religious diet program to which the detainee has agreed in writing. If
> a detainee misses three consecutive Common Fare meals, the chaplain
> may recommend in writing that the facility administrator remove the
> detainee from the program. Detainees participating in the Common Fare
> program may also consume items for sale through the facility's
> commissary program without risk of being removed from the program as
> long as such purchases are consistent with the Common Fare program.
> However, purchase of foods items inconsistent with the Common Fare
> program may be grounds for removal from the program.
>
> To preserve the integrity and orderly operation of the religious diet
> program and to prevent fraud, detainees who withdraw or are removed
> may not be immediately re-established back into the program.
>
> The process of re-approving a religious diet for a detainee who
> voluntarily withdraws or who is removed ordinarily may take up to ten
> days. Repeated withdrawals, voluntary or otherwise, however, may
> result in a waiting period of up to one month before the re-approval
> request is decided. The decision to remove a detainee rests with the
> facility administrator, in consultation with the chaplain and/or local
> religious representatives, if necessary.
>
> Although the facility administrator has authority to remove and
> reinstate detainees' participation in the program, ordinarily, this
> authority is delegated to the chaplains. To participate in the Common
> Fare program a detainee shall initiate an **Authorization for Common
> Fare Participation** form (Attachment A) for consideration by the
> chaplain (or FSA). If participation is approved, the chaplain or FSA
> shall forward a copy of the form for inclusion in the detainee's
> detention file.

### Annual Ceremonial Meals

The chaplain, in consultation with local religious leaders if necessary,
shall develop the ceremonial meal schedule for the following calendar
year and provide it to the facility administrator. This schedule shall
include the date, religious group, estimated number of participants, and
special foods required. Ceremonial and commemorative meals shall be
served in the food service facility unless otherwise approved by the
facility administrator.

> The food service department shall be the only source of procurement
> for food items. To maintain equity in menu design, all meals shall be
> limited to food items on the facility\'s master-cycle menu. To
> facilitate food preparation, consultations between the FSA and local
> religious representative(s) concerning appropriate menus shall occur
> six to eight weeks in advance of the scheduled observance. The
> religious provider may, through the food service department, procure
> the ritual observance food items (in minimal quantities). Such items
> shall not generally constitute the main entree for the ceremonial
> meal.

### Religious Fasts and Seasonal Observances

> The Common Fare program shall accommodate detainees abstaining from
> particular foods or fasting for religious purposes at prescribed times
> of year.

#### Ramadan

> During Ramadan, Muslims participating in the fast shall receive the
> approved meals after sundown for consumption in the food service
> department or SMU.
>
> During the December fast, vegetarian or hot fish dishes shall replace
> meat entrees. Fasters shall receive both noon and evening meals after
> sundown.
>
> Detainees not participating in the Common Fare program but electing to
> observe Ramadan or the December fast shall be served the main meal
> after sundown. If the main menu does not meet religious requirements,
> the detainee may participate in the common fare program during the
> period in question.
>
> Each facility may provide a bag breakfast or allow detainees to go to
> the food service department for breakfast before dawn. Bag breakfasts
> should contain nonperishable items such as ultra-high pasteurized
> milk, fresh fruit, peanut butter, dry cereal, etc. The menu for the
> Common Fare program cannot be used for a bag breakfast.

#### Passover

> The facility shall have the standard Kosher Passover foods available
> for Jewish detainees during the eight-day holiday. The food service
> department shall be prepared to provide Passover meals to new
> arrivals.
>
> All Jewish detainees observing Passover shall be served the same
> Kosher Passover meals, whether or not they are participating in the
> Common Fare program.

#### Lent

> During the Christian season of Lent, a meatless meal (lunch or dinner)
> shall be served on the food service line on Fridays and on Ash
> Wednesday.

### Common Fare Recordkeeping and Costs

> The FSA shall estimate quarterly costs for the Common Fare program and
> include this figure in the quarterly budget. The FSA shall maintain a
> record of the actual costs of both edible and non-edible items.

## H. Medical Diets {#h.-medical-diets .unnumbered}

### 1. Therapeutic Diets {#therapeutic-diets .unnumbered}

> Detainees with certain conditions \-- chronic or temporary; medical,
> dental, and/or psychological \-- shall be prescribed special diets as
> appropriate.
>
> *Special (therapeutic) diets shall be authorized by the Clinical
> Director (CD) on form I-819, \"Detainee Special Need(s).\" The form
> shall specify the type of therapeutic diets to be prescribed and, if
> necessary, renewed, in 90-day increments. Once prescribed, the diet
> shall be made available to the detainee by the next business day.*
>
> *Once a medical diet has been prescribed, the medical department shall
> issue in duplicate, a special diet identification card.*
>
> *The special diet identification card shall contain:*

-   *Detainee name and A-number*

-   *Type of diet*

-   *Duration (up to 90 days)*

-   *CD signature*

> *The CD shall contact the appropriate individual or department to
> obtain a photo of the detainee and attach the photo to the
> identification card. The CD shall ensure that the food service
> department receives one copy of the identification card. The second
> identification card shall be issued to the detainee, who must present
> the card at each meal to the cook on duty.*
>
> *The cook on duty shall notify the FSA and/or CS in writing any time a
> detainee on a therapeutic diet refuses the special meal or accepts the
> regular meal from the main food service line.*

### 2. Snacks or Supplemental Meals  {#snacks-or-supplemental-meals .unnumbered}

> The physician may order snacks or supplemental meals for such reasons
> as:

-   Insulin-dependent diabetes.

-   A need to increase protein or calories for pregnancy, cancer, AIDS,
    etc.

-   Prescribed medication must be taken with food.

## I. Specialized Food Service Programs {#i.-specialized-food-service-programs .unnumbered}

### 1. Satellite Meals {#satellite-meals .unnumbered}

> \"Satellite meals\" refers to food prepared in one location for
> consumption elsewhere (for example, general housing units, the SMUs,
> remote housing areas, etc.).
>
> The sanitary standards required in the food service department also
> apply to satellite meals, from preparation to actual delivery.
> Satellite meals and microwave instructions (if applicable) shall be
> posted where satellite meals are served.
>
> Foods shall be kept hot enough or cold enough to arrest or destroy the
> growth of infectious organisms. The FSA shall ensure that staff
> understands the special handling required with potentially hazardous
> foods, such as meat, cream, or egg dishes. Staff must understand the
> critical importance of time and temperature in delivering safe food.
>
> To prevent bacteria growth, food must be prepared and held at the
> proper temperatures until served. Satellite tray meals must be
> delivered and served within two hours of food being plated.
>
> Foods in the potentially hazardous category should remain under
> refrigeration until cooking time and, after cooking, maintained at or
> above 140 F degrees. Hot foods must be placed in a heated serving line
> during tray assembly. Thermal bags and carts, refrigerated carts,
> thermal compartment trays, etc., shall be used for satellite meals.
>
> Outside foods prepared in bulk for transportation to a remote housing
> unit or other location shall be transported in thermal containers that
> maintain cold items at temperatures below 41 F degrees and hot items
> at temperatures above 140 F degrees, excluding items served within the
> two-hour window for meal service.

### 2. Weekend and Holiday Meal Schedule {#weekend-and-holiday-meal-schedule .unnumbered}

> When weekend and/or holiday meal schedules differ from the weekday
> schedule, detainees in the SMU shall receive a continental breakfast
> or regular breakfast items. Brunch service shall conform to the
> breakfast meal pattern and dinner service to the noon or evening meal
> pattern.

### 3. Selection of Menu Courses  {#selection-of-menu-courses .unnumbered}

> Care must be taken to ensure that meals are provided in such portions
> as to be nutritionally adequate.

### 4. Segregation Unit Food Rations {#segregation-unit-food-rations .unnumbered}

> Food items in excess of the normal prescribed ration shall not be
> given to detainees in segregation units as a reward for good behavior,
> nor shall food rations be reduced or changed or otherwise used as a
> disciplinary tool.

### 5. Segregation Unit Sack Lunches {#segregation-unit-sack-lunches .unnumbered}

> Detainees in segregation units shall receive sack meals only with the
> facility administrator\'s written authorization. The medical
> department shall be consulted when necessary.

### 6. Sack Meals {#sack-meals .unnumbered}

> All meals shall be served from established menus in the dining room or
> housing units. In some circumstances, detainees may be provided sack
> meals.

Sack meals shall be provided for detainees being transported from the
facility, detainees arriving or departing between scheduled meal hours,
and detainees in the SMU, as provided above.

#### Quality

> Sack meals shall be of the same nutritional quality as other meals
> prepared by the food service.

#### Preparation

> Members of the food service staff shall prepare sack meals for
> detainees who are being transported to/from other locations by bus or
> air service. While detainee volunteers assigned to the food service
> department shall not be involved in preparing meals for
> transportation, they may prepare sack meals for on-site consumption.
>
> A designated member of the land or plane crew shall pick up all sack
> meals prepared for detainee transportation from the food service
> department. Before departing, this crewmember shall inspect the sacks
> for:

-   Quality of contents;

-   Proper wrapping; and

-   Correct individual counts.

#### Contents 

For any detainee who will be transported by the Justice Prisoner Air &
Transportation System (JPATS), the sack lunch must comply with JPATS
criteria. Otherwise, the following requirements are applicable.

Each sack shall contain at least two sandwiches, of which at least one
shall be meat (non-pork). Commercial bread or rolls may be preferable
because they include preservatives. To ensure freshness, fresh,
facility-made bread may be used only if made on the day of lunch
preparation. Sandwiches should be individually wrapped or bagged in a
secure fashion to prevent the food from spoiling. Meats, cheeses, etc.,
should be freshly sliced the day of sandwich preparation. Leftover
cooked meats shall not be used after 24 hours.

In addition, each sack shall include:

-   One piece of fresh fruit or properly packaged canned fruit (or paper
    cup with lid), complete with a plastic spoon.

-   One ration of a dessert item, like cookies, doughnuts, and fruit
    bars.

-   Such extras as:

    -   Properly packaged fresh vegetables, like celery sticks and
        carrot sticks, and

    -   Commercially packaged \"snack foods,\" such as peanut butter
        crackers, cheese crackers, and individual bags of potato chips.

These items enhance the overall acceptance of the lunches.

Extremely perishable items such as fruit pie, cream pie, and other items
made with milk, cream or other dairy ingredients shall be excluded.

#### Packaging

> Whenever possible, the food service department shall pack sack meals
> intended for bus or air service in disposable \"snack boxes" that are
> designed for proper placement of contents and to afford maximum
> protection during handling, packaging and transporting.
>
> If necessary, paper bags may be used.
>
> These lunches shall be stored in a secured, refrigerated area until
> pickup.

## J. Safety and Sanitation {#j.-safety-and-sanitation .unnumbered}

### 1. General Policy {#general-policy-4 .unnumbered}

> All food service employees are responsible for maintaining a high
> level of sanitation in the food service department. An effective food
> sanitation program prevents health problems, creates a positive
> environment, and encourages a feeling of pride and cooperation among
> detainees.
>
> Food service staff shall teach detainee workers personal cleanliness
> and hygiene, sanitary methods of preparing, storing, and serving food,
> and the sanitary operation,
>
> care and maintenance of equipment, including automatic dishwashers and
> pot and pan washers.

### 2. Personal Hygiene of Staff and Detainees {#personal-hygiene-of-staff-and-detainees .unnumbered}

a.  All food service personnel shall wear clean garments, maintain a
    high level of personal cleanliness, and practice good hygiene at all
    times. They shall wash hands thoroughly with soap or detergent
    before starting work and as often as necessary during the shift to
    remove soil or other contaminants.

b.  Staff and detainees shall not resume work after visiting the toilet
    facility without first washing their hands with soap or detergent.
    The FSA shall post signs to this effect.

> c\. Neither staff nor detainees shall use tobacco in a food service
> work area. If they use tobacco in a smoking-permitted area, they shall
> wash their hands before resuming work.
>
> d\. All staff and detainees working in the food preparation and
> service area(s) shall use effective hair restraints. Personnel with
> hair that cannot be adequately restrained shall be prohibited from
> food service operations. Head coverings, gloves, and beard guards are
> encouraged, but not required, when staff is distributing covered
> serving trays.
>
> e\. Detainee food service workers shall be provided with and required
> to use clean white uniforms while working in a food preparation area
> or on the serving line.
>
> f\. All food service personnel working in the food service department
> shall be provided with and required to use approved rubber soled
> safety shoes.
>
> g\. To prevent cross-contamination, staff and detainees who prepare or
> serve food shall not be assigned to clean latrines, garbage cans,
> sewers, drains, grease traps, or other duties during the period of
> food preparation.
>
> h\. Only authorized food service personnel shall be tasked with
> preparing and serving food.
>
> i\. Authorization is based on approval from the facility\'s Health
> Services Department.
>
> j\. Only authorized personnel shall be allowed in the food
> preparation, storage, or utensil cleaning areas of the food service
> area.

### 3. Medical Examination {#medical-examination .unnumbered}

> a\. All food service personnel, including staff and detainees, shall
> receive a pre-employment medical examination noting the importance of
> identifying those communicable diseases more likely to be found in the
> immigrant population. The purpose of this examination is to exclude
> those who have a communicable disease in any transmissible stage or
> condition. Detainees who have been absent from work for any length of
> time for reasons of communicable illness (including diarrhea) shall be
> referred to Health Services for a determination as to fitness for duty
> prior to resuming work.
>
> b\. The medical examination shall be conducted in sufficient detail to
> determine the absence of:

-   Acute or chronic inflammatory condition of the respiratory system.

-   Acute or chronic infectious skin disease.

-   Communicable disease.

-   Acute or chronic intestinal infection.

### 4. Daily Health Checks  {#daily-health-checks .unnumbered}

> The Cook Foreman or detention staff assigned to food service shall
> inspect all detainee food service workers on a daily basis at the
> start of each work period. Detainees who exhibit signs of illness,
> skin disease, diarrhea (admitted or suspected), or infected cuts or
> boils shall be removed from the work assignment and immediately
> referred to Health Services for determination of duty fitness. The
> detainees shall return to work only after the FSA has received written
> clearance from Health Services staff.

### 5. Environmental Sanitation and Safety {#environmental-sanitation-and-safety .unnumbered}

> All facilities shall meet the following environmental standards:

a.  Facilities must be clean, well-lit, and display orderly work and
    storage areas.

b.  Overhead pipes must be removed or covered to eliminate the
    food-safety hazard posed by leaking or dusty pipes.

c.  Walls, floors, and ceilings in all areas must be routinely cleaned.

d.  Facilities must employ ventilation hoods to prevent grease buildup
    and wall/ceiling condensation that can drip into food or onto
    food‑contact surfaces. Filters or other grease-extracting equipment
    shall be readily removable for cleaning and replacement.

e.  The area underneath sprinkler deflectors must have at least an
    18-inch clearance.

f.  Facilities must possess hazard-free storage areas:

-   Bags, containers, bundles, etc., should be stored in tiers and
    stacked, blocked, interlocked, and limited in height for stability
    and security against sliding or collapsing.

-   No flammable material, loose cords, debris, or other obvious hazards
    may be present.

-   No pests or infestations may be present.

g.  Aisles and passageways shall be kept clear and in good repair, with
    no obstruction that could create a hazard or hamper egress.

h.  To prevent cross-contamination, kitchenware and food-contact
    surfaces should be washed, rinsed, and sanitized after each use and
    after any interruption of operations during which contamination
    could occur.

i.  Facilities must possess a ready supply of hot water (105-120 F
    degrees).

j.  Garbage and other trash shall be collected and removed as often as
    possible. The garbage/refuse containers shall have sufficient
    capacity for the volume and shall be kept covered, cleaned
    frequently, and insect- and rodent-proof. The facility shall comply
    with all applicable regulations (local, state, and federal) on
    refuse handling and disposal and the Detention Standard on
    **Environmental Health and Safety**.

k.  The premises shall be maintained in a condition that prevents the
    feeding or nesting of insects and rodents. Outside openings shall be
    protected by tight-fitting screens, windows, controlled air
    curtains, and self-closing doors.

### 6. Equipment Sanitation {#equipment-sanitation .unnumbered}

> Information about the operation, cleaning, and care of equipment shall
> be obtained from manufacturers or local distributors. A file of such
> reference material should be maintained in the food service department
> and used in developing equipment- cleaning procedures for training.
> Sanitation shall be a primary consideration in the purchase and
> placement of equipment.
>
> Equipment shall be installed for ease of cleaning, including the
> removal of soil, food materials, and other debris that collects
> between pieces of equipment or between the equipment and walls or
> floor. Although older facilities may not have the advantage of the
> latest designs and equipment, they can meet sanitation standards
> through careful planning, training, and supervision.
>
> The FSA shall develop a schedule for the routine cleaning of
> equipment.

### 7. Equipment and Utensils {#equipment-and-utensils .unnumbered}

#### a. Information {#a.-information .unnumbered}

> All food service equipment and utensils shall meet the National
> Sanitation Foundation International (NSF) standards or equivalent
> standards of other agencies.

#### b. Materials {#b.-materials .unnumbered}

> 1\. Materials used in the construction or repair of multi-use
> equipment and utensils shall:

-   Be nontoxic, non-corrosive, non-absorbent, durable under normal use,
    smooth, and easily cleaned.

-   Impart no odors, color, or taste.

-   Retain their original properties under repeated use, creating no
    risk of food-adulteration as they deteriorate.

> 2\. Paint on any surface that could come into contact with food is
> prohibited.
>
> 3\. Milk-dispensing tubes shall be cut diagonally about two inches
> from the cutoff valve. Bulk milk dispensers shall be equipped with
> thermometers.

#### Design and Fabrication

> 1\. All food service equipment and utensils (including plastic ware)
> shall be designed and fabricated for durability under normal use.
>
> Such equipment shall be readily accessible, easily cleaned, and
> resistant to denting, buckling, pitting, chipping, and cracking.
>
> 2\. Equipment surfaces not intended for contact with food, but located
> in places exposed to splatters, spills, etc., require frequent
> cleaning. Therefore, they shall be reasonably smooth, washable, free
> of unnecessary ridges, ledges, projections, and crevices. Upkeep of
> equipment surfaces should contribute to cleanliness and sanitation.

#### Installation

> 1\. Equipment shall be installed in accordance with the
> manufacturer\'s instructions and good engineering practices.

2.  Installers shall allow enough space between pieces of equipment and
    between equipment and walls to facilitate routine cleaning. Adjacent
    pieces may be butted together if the gap between them is sealed.

#### General Cleaning Procedures

> 1\. Moist cloths for wiping food spills on kitchenware and
> food-contact surfaces on equipment shall be clean, rinsed frequently
> in sanitizing solution, and used solely for this purpose. They shall
> soak in the sanitizing solution between uses.
>
> 2\. Moist cloths used for non-food-contact surfaces like counters,
> dining table tops, and shelves shall be cleaned, rinsed, and stored in
> the same way as the moist cloths used on food-contact surfaces. They
> shall be used on non-food-contact surfaces only.
>
> 3\. Detergents and sanitizers must have Food and Drug Administration
> approval for food service uses.

#### Manual Cleaning and Sanitizing

> 1\. A sink with at least three labeled compartments is required for
> manually washing, rinsing, and sanitizing utensils and equipment. Each
> compartment shall have the capacity to accommodate the items to be
> cleaned. Each shall be supplied with hot and cold water.
>
> 2\. Drain-boards and/or easily movable dish-tables shall be provided
> for utensils and equipment both before and after cleaning.
>
> 3\. Equipment and utensils shall be pre-flushed, pre-scraped and, when
> necessary, pre-soaked to remove gross food particles. A fourth sink
> compartment with a garbage-disposer is useful for these purposes and
> shall be included in plans for facilities being built or renovated.
>
> 4\. Except for fixed equipment and utensils too large to be cleaned in
> sink compartments, the following procedures apply to cleaning
> equipment and utensils:
>
> a\. Wash in the first sink compartment, using a hot detergent solution
> changed frequently to keep it free from soil and grease.

b.  Rinse in or under hot water in the second compartment, changing the
    rinse water frequently. This compartment should be kept empty, and a
    sprayer should be used for rinsing, to prevent rinse water from
    becoming soapy or contaminated.

> c\. Sanitize in the third compartment using one of the following
> methods:
>
> 1\. Immerse for at least 30 seconds in clean water at a constant
> temperature of 171 F degrees that is maintained with a heating device
> and frequently checked with a thermometer. Use dish baskets to immerse
> items completely.
>
> 2\. Immerse for at least 60 seconds in a sanitizing solution
> containing at least 50 parts per million (ppm) chlorine at a
> temperature of at least 75 F degrees.
>
> 3\. Immerse for at least 60 seconds in a sanitizing solution
> containing at least 12.5 ppm iodine, with a pH not higher than 5.0 and
> a temperature of at least 75 F degrees.
>
> 4\. Immerse in a sanitizing solution containing an equivalent
> sanitizing chemical at strengths recommended by the Public Health
> Service.
>
> 5\. Periodically check and adjust as necessary the chemical
> concentrations in a sanitizing solution, using a test kit.
>
> 6\. Air‑dry utensils and equipment after sanitizing.
>
> 7\. Steam clean oversized equipment, provided the steam can be
> confined to the piece of equipment. Alternatively, rinse, spray, or
> swab with a chemical sanitizing solution mixed to at least twice the
> strength required for immersion sanitizing.

#### Mechanical Cleaning and Sanitizing

> Spray or immersion dishwashers or devices \-- including automatic
> dispensers for detergents, wetting agents, and liquid sanitizer \--
> shall be maintained in good repair. Utensils and equipment placed in
> the machine must be exposed to all cycles.

1.  The pressure of the final rinse water must be between 15 and 25
    pounds per square inch (psi) in the water line immediately adjacent
    to the final-rinse control valve.

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8.  Install machine- or water line-mounted thermometers to check water
    temperature in each dishwasher tank, including the final rinse
    water.

> Use baffles, curtains, etc., to prevent wash water from entering the
> rinse water tank(s). Time conveyors to ensure adequate exposure during
> each cycle.
>
> Place equipment and utensils on conveyors or in racks, trays, and
> baskets to expose all food-contact surfaces to detergent, washing, and
> rinsing without obstruction and to facilitate free draining.

9.  Maintain the following temperatures for hot-water sanitizing:

> a\. Single-tank, stationary rack, dual-temperature machine: wash
> temperature of 150 F degrees; final rinse, 180 F degrees.
>
> b\. Single-tank, stationary rack, single-temperature machine: wash and
> rinse temperature of 165 F degrees.
>
> c\. Multi‑tank, conveyor machine: wash temperature of 150 F degrees;
> pumped rinse, 160 F degrees; final rinse, 180 F degrees.
>
> d\. Single-tank, pot/pan/utensil washer (stationary or moving rack):
> wash temperature of 140 F degrees; final rinse, 180 F degrees.

-   When using a chemical spray in a single-tank, stationary rack,
    glass-washer, maintain a wash temperature of at least 120 F degrees
    unless otherwise specified by the manufacturer.

-   Air-dry all equipment and utensils after sanitizing, by means of
    drain boards, mobile dish tables, and/or carts.

#### Equipment and Utensil Storage

> Eating utensils should be picked up by their bases or handles only.
> Utensils shall be stored in perforated pans only.
>
> Glasses, tumblers, and cups shall be inverted before storing. Other
> tableware and utensils may be either covered or inverted.

### Storage of Clothing and Personal Belongings

> Clothes and other personal belongings like jackets, shoes, etc. shall
> be stored in designated areas apart from:

-   Areas for the preparation, storage, and serving of food, and

-   Areas for the washing and storing of utensils.

> The FSA shall identify space for storing detainee belongings.

### Lavatories

> Adequate and conveniently located toilet facilities shall be provided
> for all food service staff and detainee workers.

-   Toilet fixtures shall be of sanitary design and readily cleaned.

-   Toilet rooms and fixtures shall be kept clean and in good repair.

-   Signs shall be prominently displayed.

-   Lavatories shall have readily available hot and cold water.

-   Soap or detergent and paper towels or a hand-drying device providing
    heated air shall be available at all times in each lavatory.

-   Waste receptacles shall be conveniently placed near the hand-washing
    facilities.

### Pest Control

> Good sanitation practices are essential to an effective pest control
> program. The FSA is responsible for pest control in the food service
> department, including contracting the services of an outside
> exterminator.
>
> Air curtains or comparable devices shall be used on outside doors
> where food is prepared, stored, or served to protect against insects
> and other rodents.

### Hazardous Materials

> Only those toxic and caustic materials required for sanitary
> maintenance of the facility, equipment, and utensils shall be used in
> the food service department.

-   All food service staff shall know where and how much toxic,
    flammable, or caustic material is on hand and be aware that their
    use must be controlled and accounted for daily.

-   Detainee-type combination locks shall not be used to secure such
    material.

-   All containers of toxic, flammable, or caustic materials shall be
    prominently and distinctively labeled for easy content
    identification.

-   All toxic, flammable, and caustic materials shall be segregated from
    food products and stored in a locked and labeled cabinet or room.

-   Cleaning and sanitizing compounds shall be stored apart from food
    products.

-   Toxic, flammable, and caustic materials shall not be used in a
    manner that could contaminate food, equipment, or utensils or could
    pose a hazard to personnel or detainees working with or consuming
    food service products.

-   A system for intermediate storage of received hazardous substances
    shall secure the materials from time of receipt to time of issue.

> The FSA shall obtain and file for reference Material Safety Data
> Sheets (MSDSs) on all flammable, toxic, and caustic substances used in
> the facility as required by the Detention Standard on **Environmental
> Health and Safety**.

### General Safety Guidelines

> a\. Extension cords shall be UL-listed and UL-labeled and may not be
> used in tandem.
>
> b\. All steam lines within seven feet of the floor or working surface,
> and with which a worker may come in contact, shall be insulated or
> covered with a heat- resistant material or be otherwise guarded from
> contact. Inaccessible steam lines, guarded by location, need not be
> protected from contact.
>
> c\. Machines shall be guarded in compliance with OSHA standards:

-   Fans within seven feet of the floor or work surface shall have blade
    guard openings no larger than two inches.

-   Protective eye and face equipment shall be used, as appropriate, to
    avert risk of injury. Dangerous areas presenting such risks shall be
    conspicuously marked with eye-hazard warning signs.

-   Safety shoes shall be worn in FSA-designated foot hazard areas.

-   Meat saws, slicers, and grinders shall be equipped with anti-restart
    devices.

-   The maintenance manager shall provide ground fault protection
    wherever needed in the food service department and shall document
    this for the FSA.

> d\. Light fixtures, vent covers, wall-mounted fans, decorative
> materials, and similar equipment and materials attached to walls or
> ceilings shall be maintained in good repair.
>
> e\. Lights in food production areas, utensil and equipment washing
> areas and other areas displaying or storing food, equipment, or
> utensils shall be equipped with protective shielding.
>
> f\. An approved, fixed fire-suppression system shall be installed in
> ventilation hoods over all grills, deep fryers and open flame devices.
> A qualified contractor shall inspect the system every six months. The
> fire-suppression system shall be equipped with a locally audible alarm
> and connected to the control room's annunciator panel.
>
> Hood systems shall be cleaned after each use to prevent grease
> build-up, which constitutes a fire risk. All deep fryers and grills
> shall be equipped with automatic fuel or energy shut-off controls.

### Mandatory Inspection 

> The facility shall implement written procedures requiring
> administrative, medical, and/or dietary personnel to conduct the
> weekly inspections of all food service areas, including dining,
> storage, equipment, and food-preparation areas.
>
> All of the food service department equipment (ranges, ovens,
> refrigerators, mixers, dishwashers, garbage disposal, etc.) require
> frequent inspection to ensure their sanitary and operable condition.
> Staff shall check refrigerator and water temperatures daily and record
> the results. The FSA or designee will verify and document requirements
> of food and equipment temperatures.
>
> The FSA or CS shall inspect food service areas at least weekly.
>
> An independent, external inspector shall conduct annual inspections to
> ensure that the food service facilities and equipment meet
> governmental health and safety codes.
>
> Personnel inspecting the food service department shall note any
> recommended corrective actions in a written report to the facility
> administrator. The facility administrator shall establish the date(s)
> by which identified problems shall be corrected.
>
> Checks of equipment temperatures shall follow this schedule:

-   Dishwashers: every meal;

-   Pot and pan washers: daily, if water in the third compartment of a
    three-compartment sink is used for sanitation and the required
    minimum temperature is 180 F degrees;

-   Refrigeration/freezer equipment (walk-in units): site-specific
    schedule, established by the FSA.

> All temperature-check documentation shall be filed and accessible.
>
> The FSA shall develop a cleaning schedule for each food service area
> and post it for easy reference. All areas (walls, windows, vent hoods,
> etc.) and equipment (chairs, tables, fryers, ovens, etc.) shall be
> grouped by frequency of cleaning (for example, After Every Use, Daily,
> Weekly, Monthly, Semiannually, or Annually).
>
> K. Food Storage, Receiving, and Inventory

### 1. General Policy {#general-policy-5 .unnumbered}

> Since control and location of subsistence supplies are site-specific,
> each FSA shall establish procedures for storing, receiving, and
> inventorying food.
>
> On the purchase request for potentially dangerous items (knives, mace,
> yeast, nutmeg, cloves and other items considered contraband if found
> in a detainee\'s possession), the FSA shall mark them \"hot,"
> signaling the need for special handling.

### 2. Receiving {#receiving .unnumbered}

> The first step in receiving food is matching incoming items with the
> invoice, purchase order, and control specifications. Receiving staff
> shall examine deliveries promptly to determine acceptability both for
> quantity and quality, consistent with the contract.
>
> If immediate examination is not practical upon delivery because the
> inspection shall involve time-consuming tests, the vendor shall
> receive a receipt confirming delivery of a particular number/gross
> weight of containers in good condition (or, if not, noting
> exceptions). Weekly deliveries of fresh produce, meats, and other
> perishable items shall be inspected for freshness, quality, and
> general appearance. Staff shall supplement their inspections of
> perishables with random checks of weight, count, size, etc.

### 3. Food Receipt and Storage {#food-receipt-and-storage .unnumbered}

> The following procedures apply when receiving or storing food:
>
> a\. Inspect the incoming shipment for damage, contamination, and pest
> infestation. Rats, mice, or insects may be hiding in the middle of a
> pallet.

b.  Promptly remove damaged pallets and broken containers of food.
    Separate damaged food containers from other food and store
    separately for disposal. Take special care in handling flour,
    cereal, nuts, sugar, chocolate, and other such products highly
    susceptible to contamination.

> c\. Contact the FSA/CS for instructions on the next course of action
> upon finding that an incoming food shipment has been contaminated.
>
> d\. Store all products at least six inches from the floor and
> sufficiently far from walls to facilitate pest-control measures. A
> painted line may guide pallet placement.
>
> e\. Store food items at least six inches above the floor. Wooden
> pallets may be used to store canned goods and other non-absorbent
> containers but not to store dairy products or fresh produce.
>
> f\. Store perishables at 35-40 F degrees to prevent spoilage and other
> bacterial action, and maintain frozen foods at or below zero degrees.
>
> g\. Prevent cross-contamination by storing foods requiring washing or
> cooking separately from those that do not.
>
> h\. For rapid cooling, use shallow pans (depth not to exceed four
> inches). Cover or otherwise shield refrigerated food from
> contamination.
>
> I. Do not store food in locker rooms, toilet rooms, dressing rooms,
> garbage rooms, mechanical rooms, under sewer lines, potentially
> leaking water lines, open stairwells or other sources of
> contamination.

### 4. Inventory {#inventory .unnumbered}

> Determining inventory levels and properly receiving, storing, and
> issuing goods are critical to controlling costs and maintaining
> quality. While the FSA shall base inventory levels on facility needs,
> each facility shall at all times stock a 15-day minimum food supply.
>
> Procedures for checking the quality and quantity of food and other
> supplies and their distribution to the point of use shall comply with
> industry-established policies and financial management practices.
>
> Food service inventory represents significant financial resources
> converted into goods in the form of food, supplies, and equipment. All
> food service personnel must be aware of the value of the inventory and
> of his or her responsibility for the security of these goods upon
> receipt.
>
> The master-cycle menus offer guidance to managers planning inventory
> levels.
>
> Inventory levels are established, monitored and periodically adjusted
> to correct excesses or shortages.

### 5. Stock Rotation {#stock-rotation .unnumbered}

> Each facility shall establish a written stock rotation schedule.

### 6. Perpetual Inventory {#perpetual-inventory .unnumbered}

> "Perpetual Inventory" is the process of recording all food service
> purchases and food distribution. Although details may vary, the
> information recorded always includes the quantity on hand, quantity
> received, quantity issued and unit cost for each food and supply item.
>
> Perpetual inventory records are important because they provide the FSA
> with up-to-date information on product usage and act as a guide for
> further purchases.
>
> For accurate accounting of all food and supplies, a perpetual
> inventory record is insufficient. An official inventory of stores on
> hand must be conducted annually.
>
> All food service departments shall complete a physical inventory of
> the warehouse quarterly.

### 7. The Dry Storeroom. {#the-dry-storeroom. .unnumbered}

> Proper care and control of the dry storeroom involves:

-   Keeping the storeroom dry and cool (45-80 F degrees) to prevent
    swelling of canned goods and general spoilage.

-   Sealing or otherwise making impenetrable all wall, ceiling, and
    floor openings to prevent entry of dirt, water, pests, etc.

-   Vigilant housekeeping to keep the room clean and free from rodents
    and vermin. A drain for flushing is desirable.

-   Securing it under lock and key to prevent pilferage. The FSA is
    responsible for key distribution.

### 8. Refrigerators {#refrigerators .unnumbered}

> Butter, milk, eggs, and cream shall be separated from foods having
> strong odors. Eggs shall not be subjected to freezing temperatures.
>
> Refrigeration units shall be kept under lock and key when not in use.
> Walk-in boxes shall be equipped with safety locks that require no more
> than 15 pounds of pressure to open easily from the inside. If latches
> and locks are incorporated in the door\'s design and operation, the
> interior release mechanism must open the door with the same amount of
> pressure even when locks or bars are in place.
>
> Whether new or used, the inside lever of a hasp-type lock must be able
> to disengage locking devices and provide egress. The FSA, along with
> the Safety Manager, shall review the walk-in freezer(s) and
> refrigerator(s) to ensure that they operate properly.

**Standard Approved:**

**James T. Hayes, Jr. /s/ 12/5/2008**

**\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_
\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_**

**James T. Hayes, Jr. Date**

**Director**

**Office of Detention and Removal Operations**

**AUTHORIZATION FOR COMMON FARE PARTICIPATION**

**Name of Detainee
\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_
A-Number\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_**

I hereby request authorization to participate in the Common Fare
Program. I agree to comply with the program requirements. I understand
that if I am observed consuming mainline foods or violating other
program requirements, I may be temporarily removed from program
participation and shall not be eligible for immediate reinstatement.
Repeated program violations may result in removal from the program for
up to one year. I further understand that the same conditions for
reinstatement may apply if I voluntarily withdraw from the program for
any reason.

I understand that I must have a recorded religious preference in order
to be eligible for the program and that I must provide a written reason
for requesting to participate in the religious diet program.

Religious Preference:
\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_

Specific reason for wanting to participate in the Common Fare Religious
Diet Program:

**Signature of Detainee
\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_
A-Number\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_**

**Signature of Chaplain
\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_
Date \_\_\_\_\_\_\_\_\_\_\_\_\_\_**

Record Copy -- Detainee Detention File; Copy - Chaplaincy File; Copy --
Detainee