Illinois Administrative Code › Title 20 - CORRECTIONS, CRIMINAL JUSTICE, AND LAW ENFORCEMENT › Part 2602 - COUNTY JUVENILE DETENTION STANDARDS › Section 2602.110 - Food Services

Current through Register Vol. 48, No. 28, July 12, 2024
a)
			 Meal and Food Service
Detention facilities shall provide meals and food service that
				conform to the following:
1) Food must
			 be of sufficient nutritional value with a balance of fruits and vegetables and
			 provide a daily minimum of 2,500-3,000 calories. Food shall not be used as a
			 reward or withheld as a disciplinary measure.
2) Meals shall be provided at reasonable and
			 proper intervals (i.e., adhering to recognized breakfast, lunch, and dinner
			 schedules). No more than 14 hours shall elapse between the serving of evening
			 and breakfast meals, if no bed snack is allowed.
3) Three complete and balanced meals shall be
			 served to each youth for each 24 hours of detention.
4) A drink, in addition to water, shall be
			 available with each meal and milk shall be available for at least two meals
			 during each 24 hours of detention.
5) Special diets shall be adhered to when
			 prescribed by a physician.
6) The
			 superintendent may elect to provide meals and food service by one or more of
			 the following methods:
A) Contract for
			 catered food service.
B) Provide
			 frozen or otherwise pre-prepared meals that have been processed by the
			 procedure required to produce a condition suitable for consumption.
C) Food preparation and service in an on-site
			 kitchen with food service staff who are employees of the facility.
7) At least one full-time cook or
			 the food service provider shall have food services sanitation manager
			 certification from the Illinois Department of Public Health.
8) Meals shall be served and conducted in a
			 group setting except when prohibited by security or medical needs.
9) Divided or compartmented trays shall be
			 used for full meal service. Food trays, dishes and eating utensils shall be
			 removed from the dining room soon after the meal is finished and returned to
			 the kitchen for proper washing and sterilizing or disposal.
10) Ranges, stoves and ovens shall be
			 equipped with an accurate thermostat or temperature gauge.
11) A mechanical dishwasher, meeting Illinois
			 Department of Public Health standards (77 Ill. Adm. Code 750) is preferred, but
			 in its absence:
A) A three-compartment
			 stainless steel sink with drainboard is required: one compartment for washing,
			 110 degrees Fahrenheit water containing adequate soap or detergent; one
			 compartment for rinsing; and one compartment for sterilization, with the water
			 temperature no less than 170 degrees Fahrenheit or sterilization using a
			 sanitizing agent.
B) Dishes, trays
			 and eating utensils shall be drain dried and not wiped dry.
12) Dry stores such as flour,
			 cereal, dried beans, peas, coffee and canned goods shall be stored in a cool,
			 dry and well-ventilated area, screened or otherwise protected against insects
			 and rodents.
A) Containers used to store dry
			 bulk quantities shall be lined with or have the interior coated with an
			 acceptable impervious substance or plastic.
B) Fresh fruits, vegetables, dairy products,
			 meats and frozen food shall be refrigerated in accordance with Illinois
			 Department of Public Health standards. All refrigerators and freezers shall be
			 equipped with an accurate thermometer. Frozen food shall be kept at or below 0
			 degrees Fahrenheit. All perishable foods shall be stored at such temperature as
			 will protect against spoilage (no higher than 45 degrees Fahrenheit).