West Virginia Code of State Rules › Agency 95 - Jails And Prisons Standards Commission › Title 95 - LEGISLATIVE RULE JAIL AND CORRECTIONAL FACILITY STANDARDS COMMISSION › Series 95-01 - WV Minimum Standards For Construction, Operation, And Maintenance Of Jails › Section 95-1-13 - Food Service

Current through Register Vol. XLI, No. 28, July 12, 2024
13.1. Menu
				inspection. A qualified nutritionist shall inspect and approve menus in advance
				of adoption and make recommendations regarding diets to assure adherence to
				nationally recommended basic daily caloric and nutritional
				requirements.
13.2. Review. All
				menus, including special diets, shall be planned, dated, and available for
				review at least one month in advance; notations shall be made of any
				substitutions in the meals actually served. Substitutions shall be of equal
				nutritional value.
13.3.
				Temperature. Meals must be served at the appropriate temperature. There shall
				be at least two (2) hot meals a day.
13.4. Meal variety and nutrition. Meals must
				include variety and be nutritious. There shall be a rotation of at least four
				(4) weeks duration of plan­ned menus prepared by a registered dietician
				under the direction of the food service provider.
13.5. Special diets. Special diets for
				medical and religious reasons shall be provided.
13.6. Management. A staff member experienced
				in food service management shall be responsible for food service management and
				operations.
13.7. Health
				protection. Adequate health protection shall be provided for all inmates and
				staff in the jail facility as well as inmates and other persons working
				directly in food service. All food handlers, the jail facility, and food
				preparation equipment shall meet all applicable health and safety standards.
				Inmate food handlers shall be required to receive a complete physical
				examination prior to job assignment.
13.8. Food service records. Records of daily
				menus shall be maintained; any deviations from planned menus shall be
				appropriately noted on the records. Records of inmates' refusal to eat shall be
				noted in their medical files.
13.9.
				Restriction. Restriction of food shall not be used as a disciplinary
				punishment.
13.10. Toilet and hand
				washing facilities. A toilet and hand washing facility shall be available to
				food service personnel and inmates assigned to work in the food service
				preparation area.
13.11.
				Regimentation. Meals shall be served under conditions which minimize
				regimentation, although supervision of group dining by staff members should be
				available. Meals shall not be served in cells unless it is necessary for
				purposes of safety and security or the inmate is under disciplinary,
				administrative or medical segregation. When a meal is served in a cell a small
				table or shelf and appropriate seating distanced from the toilet shall be
				provided.
13.12. Frequency. At
				least three (3) regular meals, at least two (2) of which are hot, shall be
				served at regular meal times during each twenty-four (24) hour period with no
				more than thirteen (13) hours between the beginning of the evening and
				breakfast meals.
13.13. Budgeting,
				purchasing and accounting. The food service operations shall use budgeting,
				purchasing and accounting practices that include, but are not limited to, the
				following systems:
a. Food expenditure cost
				accounting designed to determine cost per meal;
b. Estimation of food supply
				requirements;
c. Purchase of
				supplies at wholesale prices and under other favorable conditions, when
				possible;
d. Determination of and
				responsiveness to inmate eating preference; and,
e. Refrigeration and storage of food with
				specific storage periods.