Current through Register Vol. 48, No. 38, September 20, 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).
b) Method of Providing
Food Service
Food preparation sources must meet the conditions and
requirements, including licensing requirements, established by the Illinois
Department of Public Health (77 Ill. Adm. Code 750).
c) Menus
Menus shall be preplanned and copies of the menu served shall
be maintained for three months. The menu shall be diversified so as to avoid
the monotony of a standardized diet.
d) Staff Meals
Staff members shall be served meals no different in quality,
quantity or menu than that served to youth.