West Virginia Code of State Rules › Agency 95 - Jails And Prisons Standards Commission › Title 95 - LEGISLATIVE RULE JAIL AND CORRECTIONAL FACILITY STANDARDS COMMISSION › Series 95-02 - Minimum Standards For Construction, Operation And Maintenance Of Correctional Facilities › Section 95-2-12 - Food Service

Current through Register Vol. XLI, No. 28, July 12, 2024
12.1. Menu
						Review. There shall be documentation that the menu is reviewed by a registered
						dietician on at least a quarterly basis to insure that the food allowances
						required for basic nutrition are met. Menu evaluations shall be conducted at
						least monthly by correctional facility food service supervisory staff to verify
						adherence to the established basic daily servings.
12.2. Menu Planning. Food service staff shall
						develop planned menus in advance, and substantially follow the schedule. In the
						planning and preparation of all meals, food flavor, texture, temperature,
						appearance and palatability shall be taken into consideration.
12.3. Therapeutic Diets. Therapeutic diets
						shall be available upon medical authorization. Specific diets shall be prepared
						and served to inmates according to the orders of the treating physician or
						dentist, or as directed by the responsible health authority. Medical diet
						prescription shall be specific and complete, furnished in writing to the food
						service manager, and rewritten monthly. Special diets shall be kept as simple
						as possible and should conform as closely as possible to the foods served other
						inmates.
12.4. Religious Diets.
						Religious diets shall be approved by the chaplain and warden. Religious diet
						prescriptions shall be specific and complete, furnished in writing to the food
						service manager, and rewritten monthly. Special diets shall be kept as simple
						as possible and shall conform as closely as possible to the foods served other
						inmates.
12.5. Management. A
						full-time staff member, experienced in food management, shall supervise food
						service operations. This staff member shall have the resources, authority and
						responsibility to provide for the correctional facility's complete food
						service, including three meals a day that are nutritionally adequate, palatable
						and attractive, and which are produced under sanitary conditions, at reasonable
						costs. The food service manager shall have a minimum of three years experience
						in food management.
12.6. Health
						Protection. Procedures shall provide for adequate health protection for all
						inmates and staff in the correctional facility, and inmates and other persons
						working in food service with the following requirements:
12.6.a. A preassignment medical examination
						of all persons involved in the preparation of food, and periodic examinations
						thereafter, shall be conducted to insure freedom from diarrhea, skin
						infections, and other illnesses transmissible by food or utensils; all
						examinations shall be conducted in accordance with local requirements regarding
						restaurant service employees in the community.
12.6.b. When the correctional facility's food
						services are provided by an outside agency or individual, the correctional
						facility must have written verification that the outside provider complies with
						the state and local regulations regarding food service; and,
12.6.c. All food handlers shall be instructed
						to wash their hands upon reporting to duty and after using toilet
						facilities.