Wisconsin Administrative Code
Department of Corrections
Chapter DOC 350 - Jails
Section DOC 350.11 - Food service
Current through August 26, 2024
The jail shall have policies and procedures relating to food service, including the following components:
(1) The jail shall provide nutritious and quality food for all inmates.
(2) An annual menu review by a qualified nutritionist or dietician shall be completed and maintained in the facility files.
(3) An annual inspection of all full-production and service kitchens in a jail by a qualified, independent outside source documenting that the food service area meets health and safety codes.
(4) Internal monthly inspection of the food service area is completed and documented.
(5) The kitchen area and all equipment are maintained in a sanitary condition. Routine inspections are completed and documented.
(6) Three nutritious meals are provided daily, two of which are hot. Variations may be allowed based on weekend and holiday food service demands, provided basic nutritional goals are met.
(7) Food temperatures are properly maintained.
(8) Food items are stored appropriately at least 6 inches off the floor. Opened food packages are stored in airtight containers that are labeled and dated. Food items are stored in appropriate locations and temperatures.
(9) Special diets are provided as prescribed by a qualified health care professional.
(10) An inmate may abstain from any foods that violate the inmate's religion. Consistent with available resources, the jail shall provide a substitute from other available foods from the menu served at the meal. The substitutions shall be consistent with sub. (1).
(11) Inmates assigned to the kitchen who prepare or serve food shall bathe or shower daily and be provided a clean uniform.
(12) No person who is known to be infected with any illnesses transmittable by food or utensils may be employed or work as a food handler in a facility.
(13) All persons who work in food service areas shall wear clean garments and clean caps or hairnets and shall keep their hands clean at all times when engaged in the handling of food, drink, utensils, or equipment. Particular attention shall be given to the cleaning of fingernails.
(14) Inmate workers are provided orientation and training prior to assignment in the kitchen area.
(15) Inmate workers are supervised throughout all aspects of food preparation and service.
(16) Food and drink shall be protected from contamination. Meals are covered during transit to and within the facility.
(17) Kitchen food storage and dishwashing equipment temperatures are routinely monitored and documented.
(18) Garbage containers are covered, emptied daily, and kept clean.
(19) Cleaning agents are stored separately from food service items.
(20) A security procedure is in place to control and account for sharps, tools, and utensils at all times.
