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Control Number: 404.02.01.001 Version: 3.0 Title: Food Service Management Page Number: 5 of 12 Schedules for all food service staff are prepared by the facility food service authority, approved by the facility head, and posted on the file server (food ser vice, ‘P’ drive). Schedules must show a minimum of the current week plus three subsequent weeks. Any schedule changes made after the schedule is posted must be noted in red font/ink. 4. Inmate Workers Facilities employ inmate workers to perform allowable food service duties under supervision from staff, as described in this SOP. Inmate Worker Training Prior to assignment of kitchen duties, inmate worker s must receive training on: proper use of gloves and beard nets/hairnets, required hand washing procedures , food borne illness and cross contamination, appropriate food storage, safe chemical and equipment use, IDOC menus, recipes, and basic food preparation, as well as have read and completed the test for Keep it Healthy! Food Service Employee Guide (an Idaho Department of Health and Welfare food safety training resource). In addition, facility food service authorities should regularly provide refresher training as needed. Inmate Worker Documentation The facility food service authority must maintain complete hiring documentation for each inmate worker. Documentation must include, at a minim um, a s igned and dated ‘illness reporting agreement’, as well as a signed and dated training log that includes the inmate’s hire date, the training topics covered, and a signature from the inmate indicating his comprehension of the material and agreement to comply with all standards taught at all times while working in food service. Inmate worker documentation must be retained at all times while the inmate is employed in food service, and for a minimum of 3 additional months upon termination of food service employment. Inmate Worker Schedules The facility food service authority is responsible for maintaining a daily inmate worker schedule that includes each inmate’s name, IDOC ID number, job role/position title, and the daily shifts (starting and ending times). 5. Nutritional Requirements and Menu Development Inmates’ nutritional needs are met by offering a variety of foods each day. A minimum of 19 meals are provided each week. Meals are served at regular intervals , with no more than 14 hours between two consecutive meals. Food must not be used to reward or punish. A master menu is prepared by the dietary services manager and must be followed by all facilities. The menu must meet recognized standards for good nutrition and be analyzed for nutritional composition. A registered dietitian must review the menu for nutritional adequacy a minimum of two times per year. Compliance with this menu, including following the designated recipes and preparation instructions, utilizing the specified ingredients from an approved vendor, and serving the designated portion size, is required of all IDOC-operated facilities . The master menu must be posted on the file server (food service, ‘P’ drive) and include:  Mainline, selective and medically-ordered diet menus (male and female) that include specific food items and portion sizes