Correctional Services
FOOD SERVICE
2
Copyright and Terms of Service
Copyright © Texas Education Agency, 2011. These materials are copyrighted © and trademarked ™ as
the property of the Texas Education Agency (TEA) and may not be reproduced without the express written
permission of TEA, except under the following conditions:
1) Texas public school districts, charter schools, and Education Service Centers may reproduce and use
copies of the Materials and Related Materials for the districts’ and schools’ educational use without
obtaining permission from TEA.
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for individual personal use only, without obtaining written permission of TEA.
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Contact TEA Copyrights with any questions you may have.
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Food Service Organization
3
The Modified Cafeteria System is the
most common method used to provide
meals to inmates in a correctional
facility.
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Food Service Organization
4
Cafeteria style
 Hot trays are used to serve the food
 A registered dietician and the administrator plan
menus
 Planned at least one week in advance
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Food Supplies and Storage
5
 Much of the food comes from
institutional farms
 There is wholesale food distribution
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Food Supplies and Storage
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 Storage rooms

Shelf goods stored at 45-80°F
 Cold storage
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Refrigerated goods store
Lock
Thermometer
Sign-in sheet
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Food Preparation
7
 Correctional facilities use the U.S. Navy System and
the Bureau of Prison’s System as their guides to
food preparation.
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Food Preparation
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 Critical Issues
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Sanitation
Hazard analysis (control point)
Daily cleaning and inspection system is vital
 Special diets:


Medical
Religious
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Food Preparation
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 Inmates wear:
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
Hats
Aprons
Serving gloves
A log sheet MUST be kept to monitor utensil
control.
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Meal Service
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 A food line is the most practical way of serving a
large number of inmates.
 ALWAYS a security risk
 MUST be supervised at ALL times
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Special Housing
11
 While serving food in special housing:
 Search carts before and after for contraband
 Do not allow inmates to serve the food
 Make sure you collect all extra food and utensils
 Make sure food is delivered at temperature
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Commissary Operations
12
 When operating a commissary, beware of inmates
hoarding foods and limit some selections
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Supervision Issues
13
 When supervising inmates dining:
 CONTROL
food service traffic
 kitchen items and tools
 trash
 yeast, sugar, and extract


SEARCH inmates
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Inmate Work Assignments
14
 Food as payment is NEVER acceptable
 Supervisory staff decides on food portion
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Food Service Summary
15
A correctional officer needs to know
how to properly supervise these times
for the safety and security of ALL
involved.
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Resources
16
U.S. Navy System
http://www.npc.navy.mil/CommandSupport/CorrectionsandPrograms/
The Bureau of Prisons System
http://www.bop.gov/jobs/index.jsp
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