Pennsylvania Code › Title 37 - LAW › Part III - Agencies and Offices › Subpart B - Department of Corrections › Chapter 95 - COUNTY CORRECTIONAL INSTITUTIONS › Subchapter B - ADMINISTRATIVE STANDARDS, REGULATIONS AND FACILITIES › COUNTY JAILS › Section 95.230 - Food service

Current through Register Vol. 54, No. 28, July 13, 2024
The following are the minimum requirements applicable
						  to food services:
(1) Written local
						policy must specify that each inmate be provided a daily diet that is
						nutritionally adequate for the maintenance of good health. Written local policy
						must recognize dietary requirements for those inmates whose medical condition
						requires prescribed therapeutic attention, for those inmates whose religious
						beliefs require adherence to specified and approved religious dietary law and
						for those inmates under segregation or disciplinary status, or both, whose
						behavior requires a different meal consistency. Regular and alternative menus
						shall be approved and signed by a registered dietician or licensed physician,
						or both, and the prison administrator on an as needed basis, but no less than
						on an annual basis.
(2) Written
						local policy must provide that food is prepared and served in a sanitary
						manner. The prison food preparation areas and food distribution areas shall be
						maintained in a safe and clean condition at all times. Food shall be stored and
						prepared in a proper manner to assure freshness and to prevent spoilage and
						damage from insects and rodents. Appropriate food service head cover,
						beard/facial hair cover and gloves shall be worn by staff, food service
						contractor and inmates engaged in food preparation or distribution, or both.
						Written local policy must require that one supervisory food service employe
						become certified in food safety and sanitation in accordance with
						3
						Pa.C.S. §§
													6501-6510 (relating to
						food employee certification). There shall always be a "person in charge"
						present during all hours of operations. If the "person in charge" is not
						certified, that person shall receive documented training as to the food safety
						and sanitation procedures as established by written local policy.
(3) Written local policy must provide for the
						control and use of culinary equipment. All culinary equipment shall be
						identified and accounted for on an inventory list. In addition, cutlery items
						shall be documented as to being checked in and out, to control use at all
						times. When not in use, cutlery shall be stored in a secure manner.
(4) Written local policy must establish
						preassignment and periodic medical clearance for staff, food service contractor
						and inmate food service workers. Food handlers shall wash their hands upon
						reporting to duty and after using toilet facilities.
(5) Written local policy must identify the
						methods available to clean, rinse and sanitize prison-issued eating and
						drinking utensils at least weekly. These eating and drinking utensils shall be
						cleaned, rinsed and sanitized before being reissued to another
						inmate.
(6) Written local policy
						must provide that compartmented trays, plastic ware and paper products be
						utilized to serve the food. More than one type of food may not be served in a
						noncompartmented container during normal feeding operations. Food shall be
						served as promptly as possible, at the proper temperature.
The provisions of this §
														95.230 amended under section 506
							 of The Administrative Code of 1929 (71 P. S. §
															186) and section 3(3) and (4) of the act of
							 December 27, 1965 (P. L. 1237, No. 502) (61 P. S. §
															460.3(3) and
							 (4)).
This section cited in 37 Pa. Code § 95.220b
							 (relating to scope).