ICE PBNDS 2011, Standard 4.1

4.1 Food Service I. Purpose and Scope This detention standard ensures that detainees are provided a nutritionally balanced diet that is prepared and presented in a sanitary and hygienic food service operation. This detention standard applies to the following types of facilities housing ICE/ERO detainees: • Service Processing Centers (SPCs); • Contract Detention Facilities (CDFs); and • State or local government facilities used by ERO through Intergovernmental Service Agreements (IGSAs) to hold detainees for more than 72 hours. Procedures in italics are specifically required for SPCs and CDFs. IGSA facilities must conform to these procedures or adopt, adapt or establish alternatives, provided they meet or exceed the intent represented by these procedures.

For all types of facilities, procedures that appear in italics with a marked (**) on the page indicate optimum levels of compliance for this standard. Various terms used in this standard may be defined in standard “7.5 Definitions.” II. Expected Outcomes The expected outcomes of this detention standard are as follows (specific requirements are defined in “V. Expected Practices”). 1.

All detainees shall be provided nutritionally balanced diets that are reviewed at least quarterly by food service personnel and at least annually by a qualified nutritionist or dietitian. 2. Detainees, staff and others shall be protected from harm, and facility order shall be maintained, by the application of sound security practices in all aspects of food service and dining room operations. 3.

Detainees, staff and others shall be protected from injury and illness by adequate food service training and the application of sound safety and sanitation practices in all aspects of food service and dining room operations. 4. Dining room facilities and operating procedures shall provide sufficient space and time for detainees to eat meals in a relatively relaxed, unregimented atmosphere. 5.

Food service facilities and equipment shall meet established governmental health and safety codes, as documented in independent, outside sources. 6. Detainees, staff and others shall be protected from health-related harm by advance medical screening and clearance before any detainee is assigned to work in food service operations. 7.

Food service areas shall be continuously inspected by food service staff and other assigned personnel on schedules determined by the food service administrator and by applicable policy requirements. 8. Stored food goods shall be maintained in accordance with required conditions and temperatures. 9.

Food service personnel shall provide nutritious and appetizing meals. Nutritional needs are diverse because of differences in age, activity, physical condition, gender, religious preference and medical considerations. Food service personnel shall accommodate the ethnic and religious diversity of the facility’s detainee population when developing menu cycles. While each facility must meet all ICE/ERO standards and follow required procedures, individuality in menu planning is encouraged.

10. Therapeutic medical diets and supplemental food shall be provided as prescribed by appropriate clinicians. 4.1 | Food Service 228 PBNDS 2011 (Revised December 2016) 11. Special diets and ceremonial meals shall be provided for detainees whose religious beliefs require adherence to religious dietary laws.

12. Detainees shall receive a religious or special diet free of any personal cost. 13. Food shall never be used for reward or punishment.

14. The facility shall provide communication assistance to detainees with disabilities and detainees who are limited in their English proficiency (LEP). The facility will provide detainees with disabilities with effective communication, which may include the provision of auxiliary aids, such as readers, materials in Braille, audio recordings, telephone handset amplifiers, telephones compatible with hearing aids, telecommunications devices for deaf persons (TTYs), interpreters, and note- takers, as needed. The facility will also provide detainees who are LEP with language assistance, including bilingual staff or professional interpretation and translation services, to provide them with meaningful access to its programs and activities.

All written materials provided to detainees shall generally be translated into Spanish. Where practicable, provisions for written translation shall be made for other significant segments of the population with limited English proficiency. Oral interpretation or assistance shall be provided to any detainee who speaks another language in which written material has not been translated or who is illiterate.

III.

Standards Affected This detention standard replaces “Food Service” dated 12/2/2008. IV. References American Correctional Association, Performance- based Standards for Adult Local Detention Facilities, 4th Edition: 4-ADLF-4A-01 through 4A­ 18. (Five of those Expected Practices are mandatory for accreditation: 4A-07, 4A-11, 4A-13, 4A-15 and 4A-16.) ICE/ERO Performance-based National Detention Standards 2011: • “2.7 Key and Lock Control”; and • “2.14 Tool Control.” FDA Public Health Services Food Code.

V. Expected Practices A. Administration 1.

Food Service Administrator or Equivalent The food service program shall be under the direct supervision of an experienced food service administrator (FSA) who is responsible for the following: a. Planning, controlling, directing and evaluating food service; b. Training and developing cook foremen (CF); c. Managing budget resources; d. Establishing standards of sanitation, safety and security; e. Developing nutritionally adequate menus and evaluating detainee acceptance of them; f. Developing specifications for procurement of food, equipment and supplies; and g. Establishing a training program that ensures operational efficiency and a high quality food service program. The food service department shall also be staffed by one or more cook supervisors (CS) and CF, although the organizational structure may differ among facilities, particularly when food service is provided by a food service contractor. Therefore, references to the CS and CF in this detention standard describe 4.1 | Food Service 229 PBNDS 2011 (Revised December 2016) typical duties for those positions, although the functions may be performed by others, depending on the organizational structure.

B. Security 1.

Custody and Security The facility’s custody and security policy and procedures shall address the following: a. buildings or portions of buildings housing the food service department; b. all types of detainee traffic in and out of the department; c. detainee behavior; d. control of repairs; e. control of utensils with a custodial hazard potential (e.g., knives, cleavers, saws, tableware); f. official counts and census; g. area searches; and h. any other matters having a direct or indirect bearing on custody and security. The facility’s training officer shall devise training curricula and provide appropriate training to all food service personnel in detainee custodial issues. Among other topics, this training shall cover ICE/ERO’s current detention standards. 2.

Knife Control The knife cabinet must be equipped with an approved locking device. The on-duty CF, under direct supervision of the CS, shall maintain control of the key that locks the cabinet.. Knives must be physically secured to workstations for use outside a secure cutting room. Any detainee using a knife outside a secure area must receive direct staff supervision.

Knives shall be inventoried and stored in accordance with standard “2.14 Tool Control.” To be authorized for use in the food service department, a knife must have a steel tang through which a metal cable can be mounted. The facility’s tool control officer is responsible for mounting the cable to the knife through the steel tang. The FSA/CS shall monitor the condition of knives and other food service utensils, disposing of items not in good working order and ordering replacements. If a knife is misplaced or lost, staff shall immediately notify the FSA and Chief of Security, and shall hold detainees who may have had access to the missing knife in the area until a thorough search is conducted.

The responsible CS shall provide the details of the loss in a written report to the Chief of Security. The knife cabinet shall meet the tool-control standards of the Occupational Safety and Health Administration, as well as any site-specific standards developed by the facility. 3. Key Control Keys shall be inventoried and stored in accordance with standard “2.7 Key and Lock Control.” The control room officer shall issue keys only in exchange for a name chit from receiving staff.

Under no circumstances shall detainees have access to facility keys. The CS shall return the keys to the control room before going off duty. At no time may anyone carry facility keys outside the facility. 4.

Controlled Food Items/Hot Items All facilities shall have procedures for handling food items that pose a security threat. a. Yeast and Yeast Products All yeast must be stored in an area with no detainee access, preferably in a locked metal yeast cabinet for which the food service department has only one key. The locked yeast cabinet shall be maintained in a secure area. Until the yeast is thoroughly incorporated as an ingredient in a food item being prepared, only 4.1 | Food Service 230 PBNDS 2011 (Revised December 2016) one member of the food service staff, closely supervised, may handle and dispense it. Staff shall keep a record of the yeast inventory (in pounds and ounces), indicating quantity of receipt and issue, balance on hand and the record-keeper’s initials. b. Other Food Items Mace, nutmeg, cloves, sugar and alcohol-based flavorings also require special handling and storage.

1) The purchase order for any of these items shall specify the special-handling requirements for delivery. 2) Staff shall store and inventory these items in a secure area in the food service department. 3) Staff shall directly supervise use of these items. 5.

Work Area Searches All facilities must establish daily searches of detainee work areas (e.g., trash) as standard operating procedures, paying particular attention to trash receptacles. Searches of detainees leaving certain work areas (e.g., bakery, vegetable preparation, dining room, warehouse) are required to reduce the possibility that hot food or contraband can leave the restricted area. Unless otherwise directed by facility policy or special instructions, staff shall prevent detainees from leaving the food service department with any food item. Food service personnel as well as facility detention staff shall conduct food service area searches.

6. Counts The FSA shall establish procedures for informing staff of the local counting procedures, and shall establish measures to ensure that the procedures are followed. Staff must be able to account for detainees at all times. The counting officer must have a staff observer/backup during each count.

Detainees shall be assembled in one section of the dining room and be required to remain seated until their names are called, and shall then move to another section of the dining room.

C. Detainee Workers 1.

Detainee Workforce Detainees may volunteer for work in accordance with standard “5.8 Voluntary Work Program” and must work in accordance with standard “2.2 Custody Classification System.” The number of detainees assigned to the food service department shall be based on a quota developed by the FSA and approved by the facility administrator. The quota shall provide staffing according to actual needs, and shall eliminate any bias toward over- or understaffing. 2. Detainee Job Descriptions The FSA shall review detainee job descriptions annually to ensure accuracy and specific requirements.

Before starting work in the department, the detainee shall sign for receipt of the applicable job description. A copy of the detainee’s job description shall remain on file for as long as the detainee remains assigned to the food service department. 3. Detainee Orientation and Training To ensure a quality food service program and instill good work habits, each CS shall instruct newly assigned detainee workers in the rules and procedures of the food service department.

During the orientation and training session(s), the CS shall explain and demonstrate safe work practices and methods and shall identify the safety features of individual products and equipment. Training shall also include workplace-hazard recognition and deterrence, including the safe handling of hazardous materials. Detainees shall learn 4.1 | Food Service 231 PBNDS 2011 (Revised December 2016) to use and understand protective devices and clothing and to report any malfunctions or other safety-related problems to their supervisors. The CS must document all training in each detainee’s detention file.

4. Detainee Work Hours and Pay Detainee volunteers shall work and be paid in accordance with standard “5.8 Voluntary Work Program.” 5. Meals for Food Service Workers The FSA shall establish the meal schedules for detainee food service workers. Detainee workers shall receive the same fare as other detainees.

The CS shall not allow detainees to prepare “special” dishes or condiments for their own or other detainees’ consumption. Detainee workers assigned to the staff dining room may be allowed to eat in that area. All others shall eat in the main dining room, or, if the facility has no main dining room, the FSA shall designate an area for workers to eat. 6.

Detainee Clothing machine room, pan-washing area, etc., shall be required to wear rubber or plastic aprons suited to the task and rubber boots, if required, for sanitation or safety. d. Detainees working in refrigerated and freezer areas shall be provided appropriately insulated clothing. 7. Use of Tobacco Tobacco in all its forms is prohibited in the food service department.

D. Food Service Dining Room/Satellite Meals Operations 1.

General Policy Ordinarily detainees shall be served three meals every day, at least two of which shall be hot meals; however, the facility administrator may approve variations in the food service schedule during religious and civic holidays, provided that basic nutritional goals are met. The dining room schedule must allow no more than 14 hours between the evening meal and breakfast. Clean, potable drinking water must be available. Detainees assigned to the food service department shall have a neat and clean appearance.

Meals shall always be prepared, delivered and served under staff (or contractor) supervision. Unless the facility administrator establishes other policy, the detainee food worker uniform shall consist of the following: white, short-sleeved, summer-type uniform shirts and pants; safety work shoes; and a white paper hat or white cap. White aprons or smocks of either cloth or disposable plastic may be part of the uniform. a. Detainees with hair shoulder-length or longer shall be required to wear a hair net under their hats or caps. b. Detainees with facial hair shall be required to wear beard guards when working in the food preparation or food serving areas. c. Detainees working in the garbage room, dish Meals shall be served in as unregimented a manner as possible. The FSA’s table arrangement should facilitate ease of movement and ready supervision.

The dining room shall have the capacity to allow each detainee a minimum of 20 minutes dining time for each meal. 2. Display and Service The following procedures apply to the display, service and transportation of food to main and satellite food service areas: a. Before and during the meal, the CS in charge shall inspect the food service line to ensure: 1) all menu items are ready for consumption; 4.1 | Food Service 232 PBNDS 2011 (Revised December 2016) 2) food is appropriately presented; and 3) sanitary guidelines are observed, with hot foods maintained at a temperature of at least 140 F degrees (120 F degrees in food trays) and foods that require refrigeration maintained at 41 F degrees or below. b. Every open food item and beverage shall be protected from contaminants by easily cleaned sneeze-guards, cabinets, display cases or other such equipment. c. Servers must wear food-grade plastic gloves and hair nets whenever there is direct contact with a food or beverage. Servers must use tongs, forks, spoons, ladles or other such utensils to serve any food or beverage.

Serving food without use of utensils is strictly prohibited. d. Servers shall use scoops, tongs or other approved utensils when handling or dispensing ice for consumption. The FSA shall consider the practicability of purchasing automatic ice- dispensing equipment. e. Utensils shall be sanitized: items (e.g., salad bar staples such as lettuce, meat, eggs, cheese) must be removed and discarded after two hours at room temperature. Food shall be delivered from one place to another in covered containers. These may be individual containers, such as pots with lids, or larger conveyances that can move objects in bulk, such as enclosed, satellite-meals carts.

In any facility, if food carts are delivered to housing units by detainees, they must be locked unless they are under constant supervision of staff. All food-safety procedures (e.g., sanitation, safe- handling, storage, etc.) apply without exception to food in transit. h. Soiled equipment and utensils must be transported to the appropriate receptacles in closed containers. i. A member of the food service staff shall oversee the loading of satellite meal carts. Staff shall inspect all food carts before allowing their removal from the food service area. 1) as often as necessary to prevent cross- 3.

Dining Room Workers contamination and other food-handling hazards during food preparation and service; 2) after every food preparation/service session; and 3) again, if necessary, immediately before being used. f. Sugar, condiments, seasonings and dressings available for self-service shall be provided in individual packages, closed dispensers, or automated condiment-dispensing systems. Salad dressings may be served in open containers if the serving ladle extends beyond the top edge of the container. g. If the facility does not have sufficient equipment to maintain the minimum or maximum temperature required for food safety, the affected The CF in charge shall train dining room workers in the requirements of the job, including how to perform specific tasks. A basic task common to all dining room workers is to keep the tables and floors clean during the meal service. Once the meal service is over and the detainees have left the room, the workers can undertake major cleaning tasks.

4. Serving Lines The serving counter shall be designed and constructed to separate and insulate the hot foods on the one hand and the cold foods on the other. A transparent “sneeze guard” is required. 5.

Salad Bars and Hot Bars Food items at salad bars and hot bars shall be arranged for logical and efficient service. A 4.1 | Food Service 233 PBNDS 2011 (Revised December 2016) transparent “sneeze guard” is required. 6. Beverage Counter/Bar Self-service beverage-and-ice stations shall be designed for quick and easy access.

These stations shall be designed for sanitary and efficient service, including traffic flow. 7. Staff Dining Room The FSA shall have jurisdiction over the staff dining room. The staff dining room shall offer the same food items as the detainee dining room.

8. Meal tickets The facility may establish a meal ticket program for employees and guests. Examples of persons who may receive meals gratis include advisors, guest speakers, technicians/others rendering a service without charge, equipment demonstrators, athletic teams, entertainers, foreign visitors, volunteers and others whose service to the facility is in the best interest of the government. Individuals receiving government reimbursement for their services (e.g., contract employees, per-diem­ status personnel) are ineligible for guest meals provided free of charge.

E. Menu Planning 1.

General Policy The FSA shall base menu selections on the best nutritional program the facility can afford meeting U.S. minimum daily allowances. The ICE/ERO standard menu cycle is 35 days. The food service program significantly influences morale and attitudes of detainees and staff, and creates a climate for good public relations between the facility and the community. The overall goal of a quality food service program is to provide nutritious and appetizing meals efficiently and within constraints of the existing budget, personnel resources, equipment and physical layout of the facility.

Nutritional needs are diverse because of differences in age, activity, physical condition, gender, religious preference and medical considerations. The FSA shall accommodate the ethnic and religious diversity of the facility’s detainee population when developing menu cycles. While each facility must meet all ICE/ERO standards and follow required procedures, individuality in menu planning is encouraged. Institutions geographically near one another shall consider the benefits of coordinating their menus and the cost-reductions to be achieved through joint purchasing.

The FSA is solely responsible for food service program planning and resource allocation and use. 2. Nutritional Analysis A registered dietitian shall conduct a complete nutritional analysis that meets U.S. Recommended Daily Allowances (RDA), at least yearly, of every master-cycle menu planned by the FSA. The dietitian must certify menus before they are incorporated into the food service program.

If necessary, the FSA shall modify the menu in response to the nutritional analysis to ensure nutritional adequacy. In such cases, the menu shall be revised and re-certified by the registered dietician. If the master-cycle menus change significantly during the year, the cycle shall be reevaluated to ensure nutritional values are maintained.

F. Food Preparation 1.

General Policy The CS or equivalent is responsible for ensuring that all items on the master-cycle menu are prepared and presented according to approved recipes. This responsibility includes assessing the availability and condition of ingredients required by particular recipes, and communicating supply needs to the FSA. For this reason, the CS shall review upcoming menu items as much in advance as possible. 4.1 | Food Service 234 PBNDS 2011 (Revised December 2016) The CS or equivalent has the authority to change menu items when necessary.

Every such change or substitution must be documented and forwarded to the FSA. The CS shall exercise this menu-changing authority as infrequently as possible. Knowledge of ingredients, quantities and food preparation techniques and procedures is essential for producing quality products. 2.

Preparation Guidelines Food shall be prepared with minimal manual contact. Food service workers shall thoroughly wash fruits and vegetables with fresh water before cooking or serving raw. A worker shall test-taste with a clean fork or spoon only; using a soiled food preparation utensil is prohibited. Test-tasting utensils, unless disposable, must be washed after every usage.

Disposable test- tasting utensils shall be discarded after a single use. Any food cooked at a lower temperature than provided below constitutes a food safety hazard and shall not be served. Food service staff and detainee workers involved in cooking shall ensure that the following foods are cooked at the required temperatures: a. Raw eggs, fish, meat and foods containing these items—145 F degrees or higher b. Game animals, comminuted (ground) fish and meats, injected meats and eggs not intended for immediate consumption—155 F degrees or higher c. Stuffing containing fish, meat, or poultry—165 F degrees or higher d. Roast beef and corned beef—145 F degrees or higher Potentially hazardous foods that have been cooked and then refrigerated shall be quickly and thoroughly reheated at a minimum of 165 F degrees before being served. Steam tables, warmers and similar hot food holding equipment are prohibited for the rapid reheating of these foods.

After being reheated at 165 F degrees, the food may be maintained at 140 F degrees on a heated steam line or equivalent warming equipment. The facility shall obtain pasteurized milk and milk products from approved facilities only. Manufactured milk products shall meet federal standards for quality. The facility may use reconstituted dry milk and dry milk products for cooking and baking purposes, in instant desserts and in whipped items.

If reconstituted in-house, the dry milk and milk products shall be used for cooking purposes only. Powdered milk reconstituted in an approved milk- dispensing machine or “mechanical cow” may be used for drinking purposes. To ensure wholesomeness, an approved laboratory shall test milk produced in the mechanical cow twice monthly for presence of bacteria. The mechanical cow shall be disassembled, cleaned and sanitized before and after each use.

Powdered milkshake or ice cream mix, reconstituted in an approved ice cream machine, may be used. An approved laboratory shall test dairy-based products produced in the machine for the presence of bacteria monthly. The ice cream machine shall be disassembled, cleaned and sanitized before and after each use. Liquid, frozen and dry eggs and egg products are pasteurized at temperatures high enough to destroy pathogenic organisms that might be present; however, because of the possibility of contamination or recontamination after opening, thawing or reconstitution, these products shall be primarily used in cooking and baking.

Nondairy creaming, whitening or whipping agents may be reconstituted in-house only if immediately stored in sanitized, covered containers not larger than one gallon, and cooled to 41 F degrees or lower within four hours of preparation. 4.1 | Food Service 235 PBNDS 2011 (Revised December 2016) The CF shall use thermometers to ensure the attainment and maintenance of proper internal cooking, holding or refrigeration temperatures of all potentially hazardous foods. To prevent cross-contamination, separate cutting boards must be used for raw and cooked foods. The cutting boards must be washed, rinsed and sanitized between every use.

The FSA may require use of color-coded cutting boards, which reduce the risk of cross- contamination during food preparation. 3. Food Cooling Potentially hazardous food must be cooled from 140 to 70 F degrees within two hours of cooking, and from 70 to 41 F degrees or below within four hours. Foods prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna, must be cooled to 41 F degrees within two hours of cooking/preparation.

The food service department can meet time-and­ temperature requirements for cooling by using any or all of the following techniques, which expedite cooling: a. placing the food in shallow pans; risk of overhead contamination exists, the food must be loosely covered to facilitate heat transfer from the surface of the food. 4. Food Thawing Potentially hazardous food shall be thawed according to one of the following procedures: a. under refrigeration that maintains the food at 41 F degrees or below; b. submerged in running water; 1) at a water temperature of 70 F degrees or below; 2) with sufficient water velocity to agitate and float off loose particles in an overflow; and 3) for a period that does not allow thawed portions of ready-to-eat or raw animal foods to rise above 41 F degrees; also 4) the allowed periods for thawing include the time the food is exposed to the running water, the time to prepare food for cooking, and/or the time it takes under refrigeration to cool the food to 41 F degrees; or c. as part of a cooking process, provided there is continuous cooking throughout the process. b. separating food into smaller or thinner portions; 5. Food Protection—General Requirements c. using rapid cooling equipment; d. stirring the food in a container placed in an ice water bath; e. using containers that facilitate heat transfer; f. adding ice as an ingredient; and/or g. using a commercial blast-chiller.

During cooling, the food containers shall be arranged in cooling or cold-holding equipment in a way that maximizes heat transfer through the walls of the containers. Food protected from overhead contamination shall be left uncovered during the cooling period. If the Food and ice shall be protected from dust, insects and rodents, unclean utensils and work surfaces, unnecessary handling, coughs and sneezes, flooding, drainage, overhead leakage and other sources of contamination. Protection shall be continuous, whether the food is in storage, in preparation, on display or in transit.

All food storage units must be equipped with accurate easy-to-read thermometers. New heating and/or refrigeration equipment purchases shall include a zone-type thermometer with temperature graduations. Refrigeration equipment shall be designed and operated to maintain a temperature of 41 F degrees or below. 4.1 | Food Service 236 PBNDS 2011 (Revised December 2016) 6.

Hermetically Sealed Foods Canned food that has abnormal color, taste or appearance, or which is contained in cans that show abnormalities such as bulging at ends, swelling or leakage, shall not be served. Unsuitable canned food shall be surveyed, reported and destroyed. 7. Potentially Hazardous Foods Potentially hazardous foods are those foods that provide a good medium for bacteria growth.

They include any perishable food that consists in whole or part of milk, milk products, eggs, meat, poultry, fish or shellfish or other high-protein foods. Potentially hazardous foods shall be prepared with minimal manual contact. Such products shall be prepared from chilled ingredients whenever feasible. The surfaces of equipment, containers, cutting boards and utensils used for preparation and subsequent storage of potentially hazardous food shall be cleaned effectively after each use.

Potentially hazardous food shall be prepared as close to serving time as practicable. Potentially hazardous raw frozen food shall be cooked from the frozen state whenever practical. Tempering shall be accomplished by refrigeration at 40 F degrees or below or, with potable running water, at 70 F degrees or below. The potable water technique may be used only if the product is sealed in its original container.

At no time shall potentially hazardous food thaw at room temperature. All precooked, potentially hazardous, refrigerated or frozen food intended for reheating hall be heated rapidly to a temperature above 165 F degrees. 8. Leftovers Prepared food items that have not been placed on the serving line may be retained for no more than 24 hours.

Leftovers offered for service a second time shall not be retained for later use, but shall be discarded immediately after offering. All leftovers shall be labeled to identify the product, preparation date and time.

G. Religious/Special Diets 1.

General Policy All facilities shall provide detainees requesting a religious diet a reasonable and equitable opportunity to observe their religious dietary practice, within the constraints of budget limitations and the security and orderly running of the facility, by offering a common fare menu. While each request for religious diet accommodation is to be determined on a case-by-case basis, ICE anticipates that facilities will grant these requests unless an articulable reason exists to disqualify someone for religious accommodation or the detainee’s practice poses a significant threat to the secure and orderly operation of the facility. Information about the availability of religious and special diets shall be provided to detainees in a language or manner that they can understand. “Common Fare” refers to a no-flesh protein option provided whenever an entrée containing flesh is offered as part of a meal.

Likewise, a “Common Fare” meal offers vegetables, starches and other foods that are not seasoned with flesh. This diet is designed as the foundation from which modifications can be made to accommodate the religious diets of various faiths. When considering denying a request by a detainee to participate in the religious diet program, or removal of a detainee from the religious diet program, the facility administrator, or his/her designee, shall consult with the local FOD prior to denying the request or prior to removing a detainee from the program. To participate in the common fare program, a detainee shall initiate an “Authorization for Common Fare Participation” form (Appendix 4.1.A) for consideration by the chaplain (or FSA).

On the form, the detainee shall provide a written statement articulating the religious motivation for participation in the common fare program. Oral interpretation or written assistance 4.1 | Food Service 237 PBNDS 2011 (Revised December 2016) shall be provided to illiterate or limited-English proficient detainees as necessary in completing this form. If participation is approved, the chaplain or FSA shall forward a copy of the form for inclusion in the detainee’s detention file. Detainees whose religious beliefs require adherence to particular dietary laws or generally accepted religious guidelines and practices shall be referred to the chaplain.

The chaplain shall verify the religious diet requirement by reviewing files and consulting with religious representatives. In the case of an unorthodox request, the chaplain or religious services coordinator is encouraged to consult established clergy contacts in the community to determine whether a request pertaining to a particular faith is appropriate. Facilities may employ different mechanisms to determine if a detainee’s request should be granted; however, the determination may not impose a substantial burden on a detainee’s religious exercise or necessitate lengthy questionnaires or numerous interviews. Response to the request for a religious diet must be provided in a timely manner, and documented.

Absent an articulable reason to deny the request, the presumption must be that the detainee’s request constitutes a legitimate exercise of religious belief and practice. The chaplain or religious services coordinator and FSA shall issue specific written instructions for the implementation of the diet as soon as practicable and within 10 business days of verification. Once a religious diet has been approved, the FSA shall issue, in duplicate, a special-diet identification card. This diet-identification card shall contain the following information: a. detainee name and A-number; b. type of religious diet prescribed; c. expiration date, within 90 days; and d. signature of the FSA.

The FSA shall contact the appropriate individual or department to obtain a photo of the detainee, and shall attach the photo to the identification card. The FSA shall ensure that the food service department receives one copy of the special-diet identification card. The second identification card shall be issued to the detainee who, at every meal, must present the card to the CS on duty. The second copy of the consultation sheet shall be filed in the detainee’s detention file.

Any time a detainee on a religious diet refuses a meal and/or accepts the regular mainline meal in place of the religious meal, the cook on duty shall notify the FSA in writing. 2. Standard Common Fare Menu (Religious Diet) Common fare is intended to accommodate detainees whose religious dietary needs cannot be met on the mainline. The common fare menu is based on a 14­ day cycle, with special menus for the ten federal holidays.

The menus must be certified as exceeding minimum daily nutritional requirements and meeting RDAs. Beverages shall be selected from the regular menu. 3. Changes to the standard Common Fare Menu Modifications to the standard common fare menu may be made at the local level for various reasons.

For example, seasonal variations affect the availability of fresh produce in different locations, making menu modifications inevitable. Modifications may also be made to meet the requirements of various faith groups (e.g., for the inclusion of kosher and/or halal flesh-food options). With the facility administrator’s concurrence, the FSA may make temporary, nutritionally equal substitutions for fresh seasonal produce that violates no religious dietary requirements. The chaplain or local religious representatives shall be consulted if technical questions arise.

The Chaplain shall escort other clergy to the common fare preparation area for 4.1 | Food Service 238 PBNDS 2011 (Revised December 2016) frequent, random monitoring of compliance with religious dietary requirements. the policy. 8. Nutritional Requirements 4. Hot Entree Availability To the extent practicable, a hot flesh-food entree shall be available to accommodate detainees’ religious dietary needs.

Hot entrees shall be offered daily and shall be purchased, prepared and served in a manner that does not violate the religious requirements of any faith group. 5. Kosher Requirements With the exception of fresh fruits and vegetables, the facility’s kosher-food frozen entrees shall be purchased precooked in a sealed container, heated and served hot. Other kosher-food purchases shall be fully prepared, ready-to-use and bearing the symbol of a recognized kosher-certification agency.

Any item containing pork or a pork product is prohibited. Only bread and margarine labeled “pareve” or “parve” shall be purchased for the kosher tray. 6. Plates and Utensils Kosher trays shall be served with disposable plates and utensils, except when a supply of reusable plates and utensils has been set aside for kosher-food service only.

Separate cutting boards, knives, food scoops, food inserts and other such tools, appliances and utensils shall be used to prepare kosher-foods, and shall be identified accordingly. Meat and dairy food items and the service utensils used with each group shall be stored in areas separate from each other. A separate dishpan shall be provided for cleaning these items, if a separate or three-compartment sink is not available. 7.

Religious Requirements If a facility has a no-pork menu, in order to alleviate any confusion for those who observe no-pork diets for religious reasons, the above information, within “Section G,” shall be included in the facility’s handbook and the facility orientation. If the facility has a chaplain, he/she shall also be made aware of Common fare menus shall meet RDAs. A detainee who chooses the common fare menu shall select beverages only from the regular menu. 9.

Instant Food and Beverages The food service shall provide a hot-water urn for reconstituting instant beverages and foods for use by detainees. 10. Plates and Utensils Common Fare meals shall be served with disposable plates and utensils, except when a supply of reusable plates and utensils has been set aside for common fare service only. Separate cutting boards, knives, food scoops, food inserts and other such tools, appliances and utensils shall be used to prepare common fare foods, and shall be identified accordingly.

Meat and dairy food items and the preparation and service utensils used with each group shall be stored in areas separate from each other. A separate dishpan shall be provided for cleaning these items, if a separate or three-compartment sink is not available. The chaplain shall escort other clergy to the common fare preparation area for frequent, random monitoring of compliance with religious dietary requirements. 11.

Application and Removal The facility administrator, in consultation with the chaplain, shall be the approving official for a detainee’s removal from the common fare program. The facility administrator or chaplain is required to consult with the local FOD prior to denying any request for a religious diet. In addition, once a detainee has been approved for a religious diet program, he or she may not be removed from the program without prior consultation with and concurrence from the FOD. Denial or removal from a religious diet must be documented with the 4.1 | Food Service 239 PBNDS 2011 (Revised December 2016) date and reason, and must be approved by the facility administrator.

The documentation should also include the date of FOD concurrence. Food service staff shall refer to the daily roster to identify detainees in the common fare program. Staff shall not use this information to disparage a detainee’s religion or religious views or to attempt to dissuade him/her from participating in the program. a. The FSA shall monitor the food selections of all detainees participating in the common fare program to ensure the legitimacy of their participation. b. Staff shall train and supervise all detainees with common fare assignments. c. A detainee’s temporary adoption of a medically prescribed diet or placement in a Special Management Unit (SMU) shall not affect his/her access to common fare meals. However, if a prescribed medical diet conflicts with the common fare diet, the medical diet takes precedence. d. A detainee who has been approved for a common fare menu must notify the chaplain, in writing, if he/she wishes to withdraw from the religious diet.

Oral interpretation or written assistance shall be provided to illiterate or limited-English proficient detainees as necessary in providing written notice of withdrawal from a religious diet. The Chaplain may recommend withdrawal from a religious diet if the detainee is documented as being in violation of the terms of the religious diet program to which the detainee has agreed in writing. If a detainee refuses five consecutive common fare meals, the chaplain may recommend in writing that the facility administrator remove the detainee from the program. Detainees participating in the common fare program may also consume items for sale through the facility’s commissary program without risk of being removed from the program, as long as such purchases are consistent with the common fare program.

However, purchase of foods items inconsistent with the common fare program may be grounds for removal from the program. To preserve the integrity and orderly operation of the religious diet program and to prevent fraud, detainees who withdraw or are removed may not be immediately re-established back into the program. The process of re-approving a religious diet for a detainee who voluntarily withdraws or who is removed ordinarily may take up to ten days. However, repeated withdrawals, voluntary or otherwise, may result in a waiting period of up to one month before the re-approval request is decided.

The decision to remove and/or reinstate a detainee rests with the facility administrator, in consultation with the chaplain and/or local religious representatives, if necessary. 12. Annual Ceremonial Meals The chaplain, in consultation with local religious leaders as necessary, shall develop the ceremonial meal schedule for the subsequent calendar year and shall provide this schedule to the facility administrator. The schedule shall include the date, religious group, estimated number of participants and special foods required.

Ceremonial and commemorative meals shall be served in the food service facility, unless otherwise approved by the facility administrator. The food service department shall be the only source of procurement for food items. To maintain equity in menu design, all meals shall be limited to food items on the facility’s master-cycle menu. To facilitate food preparation, consultations between the FSA and local religious representative(s) concerning appropriate menus shall occur six to eight weeks in advance of the scheduled observance.

The religious provider may, through the food service department, procure the ritual observance food items (in minimal quantities). Such items shall not generally constitute 4.1 | Food Service 240 PBNDS 2011 (Revised December 2016) the main entree for the ceremonial meal. c. Lent 13. Religious Fasts and Seasonal Observances The common fare program shall accommodate detainees abstaining from particular foods or fasting for religious purposes at prescribed times of year, including, but not limited to: a. Ramadan During Ramadan, Muslims participating in the fast shall receive the approved meals after sundown for consumption in the food service department or SMU. During the December fast, vegetarian or hot fish dishes shall replace meat entrees.

Fasters shall receive both noon and evening meals after sundown. Detainees not participating in the common fare program, but electing to observe Ramadan or the December fast shall be served the main meal after sundown. If the main menu does not meet religious requirements, the detainee may participate in the common fare program during the period in question. Each facility may provide a bag breakfast or allow detainees to go to the food service department for breakfast before dawn.

Bag breakfasts shall contain nonperishable items such as ultra-high pasteurized milk, fresh fruit, peanut butter, dry cereal, etc. The menu for the common fare program cannot be used for a bag breakfast. b. Passover The facility shall have the standard Kosher-for- Passover foods available for Jewish detainees during the eight-day holiday. The food service department shall be prepared to provide Passover meals to new arrivals. All Jewish detainees observing Passover shall be served the same Kosher-for-Passover meals, whether or not they are participating in the common fare program. During the Christian season of Lent, a meatless meal (lunch and dinner) shall be served on the food service line on Fridays and on Ash Wednesday.

14. Common Fare Recordkeeping and Costs The FSA shall estimate quarterly costs for the common fare program and include this figure in the quarterly budget. The FSA shall maintain a record of the actual costs of both edible and non-edible items.

H. Medical Diets 1.

Therapeutic Diets Detainees with certain conditions—chronic or temporary; medical, dental, and/or psychological— shall be prescribed special diets as appropriate. Special (therapeutic) diets shall be authorized by the clinical director (CD) on Form IHSC-819, or equivalent, detainee special need(s). The form shall specify the type of therapeutic diets to be prescribed and, if necessary, renewed, in 90-day increments. Once prescribed, the diet shall be made available to the detainee by the next business day.

The cook on duty shall notify the FSA and/or CS in writing any time a detainee on a therapeutic diet refuses the special meal or accepts the regular meal from the main food service line. 2. Snacks or Supplemental Meals The physician may order snacks or supplemental meals for such reasons as: a. insulin-dependent diabetes; b. a need to increase protein or calories for pregnancy, cancer, AIDS, etc.; and/or c. a need to take prescribed medication with food.

I. Specialized Food Service Programs 1.

Satellite Meals “Satellite meals” refers to food prepared in one 4.1 | Food Service 241 PBNDS 2011 (Revised December 2016) location for consumption elsewhere (e.g., general housing units, the SMU, remote housing areas, etc.). The sanitary standards required in the food service department, from preparation to actual delivery, also apply to satellite meals. Satellite meals and microwave instructions (if applicable) shall be posted where satellite meals are served. Foods shall be kept sufficiently hot or cold to arrest or destroy the growth of infectious organisms.

The FSA shall ensure that staff members understand the special handling required with potentially hazardous foods, such as meat, cream or egg dishes. Staff must understand the critical importance of time and temperature in delivering safe food. To prevent bacteria growth, food must be prepared and held at the proper temperatures until served. Satellite tray meals must be delivered and served within two hours of food being plated.

Foods in the potentially hazardous category shall remain under refrigeration until cooking time and, after cooking, maintained at or above 140 F degrees. Hot foods must be placed in a heated serving line during tray assembly. Thermal bags and carts, refrigerated carts, thermal compartment trays, etc., shall be used for satellite meals. Outside foods prepared in bulk for transportation to a remote housing unit or other location shall be transported in thermal containers that maintain cold items at temperatures below 41 F degrees and/or hot items at temperatures above 140 F degrees, excluding items served within the two-hour window for meal service.

2. Weekend and Holiday Meal Schedule When weekend and/or holiday meal schedules differ from the weekday schedule, detainees in the SMU shall receive a continental breakfast or regular breakfast items. Brunch service shall conform to the breakfast meal pattern, and dinner service to the noon or evening meal pattern. 3.

Selection of Menu Courses Care must be taken to ensure that culturally diverse meals are provided in such portions as to be nutritionally adequate. 4. Segregation Unit Food Rations Food items in excess of the normal prescribed ration shall not be given to detainees in segregation units as a reward for good behavior, nor shall food rations be reduced or changed or otherwise used as a disciplinary tool. 5.

Segregation Unit Sack Lunches Detainees in segregation units shall receive sack meals only with the facility administrator’s written authorization. The medical department shall be consulted when necessary. 6. Sack Meals All meals shall be served from established menus in the dining room or housing units.

In some circumstances, detainees may be provided sack meals. Sack meals shall be provided for detainees being transported from the facility, detainees arriving or departing between scheduled meal hours, and detainees in the SMU, as provided above. a. Quality Sack meals shall be of the same nutritional quality as other meals prepared by the food service. b. Preparation Members of the food service staff shall prepare sack meals for detainees who are being transported to/from other locations by bus or air service. While detainee volunteers assigned to the food service department shall not be involved in preparing meals for transportation, they may prepare sack meals for on-site consumption. A designated member of the transportation by land or plane crew shall pick up all sack meals prepared for detainee transportation from the food service department.

Before departing, this crew member shall inspect the sacks for: 4.1 | Food Service 242 PBNDS 2011 (Revised December 2016) 1) quality of contents; 2) proper wrapping; and 3) correct individual counts. c. Contents For any detainee who shall be transported by the ICE Air Operations (IAO), the sack lunch must comply with IAO criteria. Otherwise, the following requirements are applicable: Each sack shall contain at least two sandwiches, of which at least one shall be meat (non-pork). Commercial bread or rolls may be preferable because they include preservatives. To ensure freshness, fresh, facility-made bread may be used only if made on the day of lunch preparation.

Sandwiches shall be individually wrapped or bagged in a secure fashion to prevent the food from spoiling. Meats, cheeses, etc., shall be freshly sliced the day of sandwich preparation. Leftover cooked meats shall not be used after 24 hours. In addition, each sack shall include: 1) one piece of fresh fruit, or properly packaged canned fruit (or paper cup with lid), complete with a plastic spoon; 2) one ration of a dessert item, like cookies, doughnuts and fruit bars; and 3) such extras as: a) properly packaged fresh vegetables, like celery sticks and carrot sticks; or b) commercially packaged “snack foods,” such as peanut butter crackers, cheese crackers and individual bags of potato chips.

These items enhance the overall acceptance of the lunches. Extremely perishable items such as fruit pie, cream pie and other items made with milk, cream or other dairy ingredients shall be excluded. d. Packaging Whenever possible, the food service department shall pack sack meals intended for bus or air service in disposable “snack boxes” that are designed for proper placement of contents and to afford maximum protection during handling, packaging and transporting. If necessary, paper bags may be used. These lunches shall be stored in a secured, refrigerated area until pickup.

J. Safety and Sanitation 1.

General Policy All food service employees are responsible for maintaining a high level of sanitation in the food service department. An effective food sanitation program prevents health problems, creates a positive environment and encourages a feeling of pride and cooperation among detainees. Food service staff shall teach detainee workers personal cleanliness and hygiene; sanitary methods of preparing, storing and serving food; and the sanitary operation, care and maintenance of equipment, including automatic dishwashers and pot and pan washers. 2.

Personal Hygiene of Staff and Detainees a. All food service personnel shall wear clean garments, maintain a high level of personal cleanliness and practice good hygiene at all times. They shall wash hands thoroughly with soap or detergent before starting work and as often as necessary during the shift to remove soil or other contaminants. b. Staff and detainees shall not resume work after visiting the toilet facility without first washing their hands with soap or detergent. The FSA shall post signs to this effect. c. Neither staff nor detainees shall use tobacco in a food service work area. If they use tobacco in a smoking-permitted area, they shall wash their hands before resuming work.

4.1 | Food Service 243 PBNDS 2011 (Revised December 2016) d. All staff and detainees working in the food preparation and service area(s) shall use effective hair restraints. Personnel with hair that cannot be adequately restrained shall be prohibited from food service operations. Head coverings, gloves and beard guards are encouraged, but not required, when staff members are distributing covered serving trays. e. Detainee food service workers shall be provided with and required to use clean white uniforms while working in a food preparation area or on the serving line. f. All food service personnel working in the food service department shall be provided with and required to use approved rubber-soled safety shoes. g. To prevent cross-contamination, staff and detainees who prepare or serve food shall not be assigned to clean latrines, garbage cans, sewers, drains or grease traps, or other such duties, during the period of food preparation. h. Only authorized food service personnel shall be tasked with preparing and serving food. of medical clearance prior to resuming food service work. 4.

Daily Health Checks The CF or detention staff assigned to food service shall inspect all detainee food service workers on a daily basis at the start of each work period. Detainees who exhibit signs of illness, skin disease, diarrhea (admitted or suspected) or infected cuts or boils shall be removed from the work assignment and immediately referred to health services for determination of fitness for duty. The detainees shall return to work only after the FSA has received written clearance from health services staff. 5.

Environmental Sanitation and Safety All facilities shall meet the following environmental standards: a. Facilities must be clean and well-lit, and must display orderly work and storage areas. b. Overhead pipes must be removed or covered to eliminate the food-safety hazard posed by leaking or dusty pipes. c. Walls, floors and ceilings in all areas must be i. Authorization is based on approval from the cleaned routinely. facility’s health services department. j. Only authorized personnel shall be allowed in the food preparation, storage or utensil-cleaning areas of the food service area. 3. Medical Examination The facility administrator shall document that food service personnel have received a pre-employment medical examination to identify communicable diseases that may contraindicate food service work. The medical department shall document detainees' clearance for food service work prior to their assuming food service duties.

The food service department shall refer to the medical department detainees that have been absent from work for reasons of communicable illness, for a determination d. Facilities must employ ventilation hoods to prevent grease buildup and wall/ceiling condensation that can drip into food or onto food contact surfaces. Filters or other grease-extracting equipment shall be readily removable for cleaning and replacement. e. The area underneath sprinkler deflectors must have at least an 18-inch clearance. f. Facilities must possess hazard-free storage areas: 1) Bags, containers, bundles, etc., shall be stored in tiers and stacked, blocked, interlocked and limited in height for stability and security against sliding or collapsing. 2) No flammable material, loose cords, debris or other obvious hazards may be present. 4.1 | Food Service 244 PBNDS 2011 (Revised December 2016) 3) No pests or infestations may be present. g. Aisles and passageways shall be kept clear and in good repair, with no obstruction that may create a hazard or hamper egress. h. To prevent cross-contamination, kitchenware and food-contact surfaces shall be washed, rinsed and sanitized after each use and after any interruption of operations during which contamination may occur. i. Facilities must possess a ready supply of hot water (105-120 F degrees). j. Garbage and other trash shall be collected and removed as often as possible.

Garbage/refuse containers shall have sufficient capacity for the volume and shall be kept covered, insect- and rodent-proof and frequently cleaned. The facility shall comply with all applicable regulations (local, state and federal) on refuse handling and disposal and standard “1.2 Environmental Health and Safety.” k. The premises shall be maintained in a condition that prevents the feeding or nesting of insects and rodents. Outside openings shall be protected by tight-fitting screens, windows, controlled air curtains and self-closing doors. 6.

Equipment Sanitation Information about the operation, cleaning and care of equipment shall be obtained from manufacturers or local distributors. A file of such reference material shall be maintained in the food service department and used in developing equipment cleaning procedures for training. Sanitation shall be a primary consideration in the purchase and placement of equipment. Equipment shall be installed for ease of cleaning, including the removal of soil, food materials and other debris that collects between pieces of equipment or between the equipment and walls or floor.

Older facilities that may not have the advantage of the latest designs and equipment can meet sanitation standards through careful planning, training and supervision. The FSA shall develop a schedule for the routine cleaning of equipment. 7. Equipment and Utensils a. Information All food service equipment and utensils shall meet the National Sanitation Foundation International (NSF) standards or equivalent standards of other agencies. b. Materials 1) Materials used in the construction or repair of multi-use equipment and utensils shall: a) be non-toxic, non-corrosive, non­ absorbent, durable under normal use, smooth and easily cleaned; b) impart no odors, colors or tastes; and c) retain their original properties under repeated use, creating no risk of food- adulteration as they deteriorate.

2) Paint is prohibited on any surface that may come into contact with food. 3) Milk-dispensing tubes shall be cut diagonally about two inches from the cutoff valve. Bulk milk dispensers shall be equipped with thermometers. c. Design and Fabrication 1) All food service equipment and utensils (including plastic ware) shall be designed and fabricated for durability under normal use. a) Such equipment shall be readily accessible, easily cleaned and resistant to denting, buckling, pitting, chipping and cracking. 2) Equipment surfaces not intended for contact with food, but located in places exposed to splatters, spills, etc., require frequent cleaning.

Therefore, they shall be reasonably smooth, 4.1 | Food Service 245 PBNDS 2011 (Revised December 2016) washable, free of unnecessary ridges, ledges, projections and crevices. Upkeep of equipment surfaces shall contribute to cleanliness and sanitation. d. Installation 1) Equipment shall be installed in accordance with the manufacturer’s instructions and good engineering practices. 2) Installers shall allow enough space between pieces of equipment and between equipment and walls to facilitate routine cleaning. Adjacent pieces may be butted together if the gap between them is sealed. e. General Cleaning Procedures 1) Moist cloths for wiping food spills on kitchenware and food-contact surfaces on equipment shall be clean, rinsed frequently in sanitizing solution and used solely for wiping food spills.

These cloths shall soak in the sanitizing solution between uses. 2) Moist cloths used for non-food-contact surfaces like counters, dining table tops and shelves shall be cleaned, rinsed and stored in the same way as the moist cloths used on food-contact surfaces. They shall be used on non-food-contact surfaces only. 3) Detergents and sanitizers must have Food and Drug Administration approval for food service uses. f. Manual Cleaning and Sanitizing 1) A sink with at least three labeled compartments is required for manually washing, rinsing and sanitizing utensils and equipment.

Each compartment shall have the capacity to accommodate the items to be cleaned. Each shall be supplied with hot and cold water. 2) Drain-boards and/or easily movable dish-tables shall be provided for utensils and equipment both before and after cleaning. 3) Equipment and utensils shall be pre-flushed, pre-scraped and, when necessary, pre-soaked to remove gross food particles.

A fourth sink compartment with a garbage-disposal is useful for these purposes and shall be included in plans for facilities being built or renovated. 4) Except for fixed equipment and utensils too large to be cleaned in sink compartments, the following procedures apply to cleaning equipment and utensils: a) Wash in the first sink compartment, using a hot detergent solution changed frequently to keep it free from soil and grease. b) Rinse in or under hot water in the second compartment, changing the rinse water frequently. This compartment shall be kept empty, and a sprayer shall be used for rinsing to prevent rinse water from becoming soapy or contaminated. c) Sanitize in the third compartment using one of the following methods: i. Immerse for at least 30 seconds in clean water at a constant temperature of 171 F degrees that is maintained with a heating device and frequently checked with a thermometer. Use dish baskets to immerse items completely. ii.

Immerse for at least 60 seconds in a sanitizing solution containing at least 50 parts per million (ppm) chlorine at a temperature of at least 75 F degrees. iii. Immerse for at least 60 seconds in a sanitizing solution containing at least 12.5 ppm iodine, with a pH not higher than 5.0 and a temperature of at least 75 F degrees. iv. Immerse in a sanitizing solution containing an equivalent sanitizing 4.1 | Food Service 246 PBNDS 2011 (Revised December 2016) chemical at strengths recommended by the U.S. Public Health Service. v. Periodically check and adjust as necessary the chemical concentrations in a sanitizing solution, using a test kit. vi. Air dry utensils and equipment after sanitizing. vii.

Steam clean oversized equipment, provided the steam can be confined to the piece of equipment. Alternatively, rinse, spray or swab with a chemical sanitizing solution mixed to at least twice the strength required for immersion sanitizing. g. Mechanical Cleaning and Sanitizing Spray or immersion dishwashers or devices, including automatic dispensers for detergents, wetting agents and liquid sanitizer, shall be maintained in good repair. Utensils and equipment placed in the machine must be exposed to all cycles. 1) The pressure of the final rinse water must be between 15 and 25 pounds per square inch (psi) in the water line immediately adjacent to the final-rinse control valve.

2) Machine- or water line-mounted thermometers must be installed to check water temperature in each dishwasher tank, including the final rinse water. Baffles, curtains, etc., must be used to prevent wash water from entering the rinse water tank(s) and time conveyors to ensure adequate exposure during each cycle. Equipment and utensils must be placed on conveyors or in racks, trays and baskets to expose all food-contact surfaces to detergent, washing and rinsing without obstruction and to facilitate free draining. 3) The following temperatures must be maintained for hot-water sanitizing: a) Single-tank, stationary rack, dual- temperature machine: wash temperature of 150 F degrees; final rinse, 180 F degrees. b) Single-tank, stationary rack, single- temperature machine: wash and rinse temperature of 165 F degrees. c) Multi tank, conveyor machine: wash temperature of 150 F degrees; pumped rinse, 160 F degrees; final rinse, 180 F degrees. d) Single-tank, pot/pan/utensil washer (stationary or moving rack): wash temperature of 140 F degrees; final rinse, 180 F degrees. i. When using a chemical spray in a single- tank, stationary rack, glass-washer, maintain a wash temperature of at least 120 F degrees, unless otherwise specified by the manufacturer. ii.

Air-dry all equipment and utensils after sanitizing, by means of drain boards, mobile dish tables and/ or carts. h. Equipment and Utensil Storage. Eating utensils shall be picked up by their bases or handles only. Utensils shall be stored in perforated pans only. Glasses, tumblers and cups shall be inverted before storing.

Other tableware and utensils may be either covered or inverted. 8. Storage of Clothing and Personal Belongings Clothes and other personal belongings (e.g., jackets, shoes) shall be stored in designated areas, apart from: a. areas for the preparation, storage and serving of food; and b. areas for the washing and storing of utensils. The FSA shall identify space for storing detainee belongings.

4.1 | Food Service 247 PBNDS 2011 (Revised December 2016) 9. Lavatories Adequate and conveniently located toilet facilities shall be provided for all food service staff and detainee workers. a. Toilet fixtures shall be of sanitary design and readily cleaned. b. Toilet rooms and fixtures shall be kept clean and in good repair. c. Signs shall be prominently displayed. d. Lavatories shall have readily available hot and cold water. e. Soap or detergent and paper towels or a hand- drying device providing heated air, shall be available at all times in each lavatory. f. Waste receptacles shall be conveniently placed near the hand-washing facilities. 10. Pest Control Good sanitation practices are essential to an effective pest control program.

The FSA is responsible for pest control in the food service department, including contracting the services of an outside exterminator as necessary. To protect against insects and other pests, air curtains or comparable devices shall be used on outside doors where food is prepared, stored or served. 11. Hazardous Materials Only those toxic and caustic materials required for sanitary maintenance of the facility, equipment and utensils shall be used in the food service department. a. All food service staff shall know where and how much toxic, flammable or caustic material is on hand, and shall be aware that their use must be controlled and accounted for daily. b. Detainee-type combination locks shall not be used to secure such material. c. All containers of toxic, flammable or caustic materials shall be prominently and distinctively labeled for easy content identification. d. All toxic, flammable and caustic materials shall be segregated from food products and stored in a locked and labeled cabinet or room. e. Cleaning and sanitizing compounds shall be stored apart from food products. f. Toxic, flammable and caustic materials shall not be used in a manner that may contaminate food, equipment or utensils or may pose a hazard to personnel or detainees working with or consuming food service products. g. A system for intermediate storage of received hazardous substances shall secure the materials from time of receipt to time of issue.

The FSA shall obtain and file for reference Material Safety Data Sheets (MSDSs) on all flammable, toxic and caustic substances used in the facility as required by standard “1.2 Environmental Health and Safety.” 12. General Safety Guidelines a. Extension cords shall be UL-listed and UL-labeled and may not be used in tandem. b. All steam lines within seven feet of the floor or working surface, and with which a worker may come in contact, shall be insulated or covered with a heat-resistant material or otherwise be guarded from contact. Inaccessible steam lines, guarded by location, need not be protected from contact. c. Machines shall be guarded in compliance with OSHA standards: 1) Fans within seven feet of the floor or work surface shall have blade guard openings no larger than two inches. 2) Protective eye and face equipment shall be used, as appropriate, to avert risk of injury.

Dangerous areas presenting such risks shall be conspicuously marked with eye-hazard 4.1 | Food Service 248 PBNDS 2011 (Revised December 2016) warning signs. 3) Safety shoes shall be worn in FSA-designated foot hazard areas. 4) Meat saws, slicers and grinders shall be equipped with anti-restart devices. 5) The maintenance manager shall provide ground fault protection wherever needed in the food service department, and shall document this protection for the FSA. d. Light fixtures, vent covers, wall-mounted fans, decorative materials and similar equipment and materials attached to walls or ceilings shall be maintained in good repair. e. Lights in food production areas, utensil and equipment washing areas, and other areas displaying or storing food, equipment, or utensils shall be equipped with protective shielding. f. An approved, fixed fire-suppression system shall be installed in ventilation hoods over all grills, deep fryers and open flame devices.

A qualified contractor shall inspect the system every six months. The fire-suppression system shall be equipped with a locally audible alarm and connected to the control room’s annunciator panel. g. Hood systems shall be cleaned after each use to prevent grease build-up, which constitutes a fire risk. All deep fryers and grills shall be equipped with automatic fuel or energy shut-off controls. 13.

Mandatory Inspection The facility administrator shall implement written procedures requiring the food service administrator or designee to conduct the weekly inspections of all food service areas, including dining, storage, equipment and food-preparation areas. All of the food service department equipment (e.g., ranges, ovens, refrigerators, mixers, dishwashers, garbage disposal) require frequent inspection to ensure their sanitary and operable condition. Staff shall check refrigerator and water temperatures daily and record the results. The FSA or designee shall verify and document requirements of food and equipment temperatures.

The FSA or CS shall inspect food service areas at least weekly. An independent, external inspector shall conduct annual inspections to ensure that the food service facilities and equipment meet governmental health and safety codes. Personnel inspecting the food service department shall note any recommended corrective actions in a written report to the facility administrator. The facility administrator shall establish the date by which identified problems shall be corrected.

Checks of equipment temperatures shall follow this schedule: a. dishwashers: every meal; b. pot and pan washers: daily, if water in the third compartment of a three-compartment sink is used for sanitation and the required minimum temperature is 180 F degrees; and c. refrigeration/freezer equipment (walk-in units): site-specific schedule, established by the FSA. All temperature-check documentation shall be filed and accessible. The FSA shall develop a cleaning schedule for each food service area and post it for easy reference. All areas (e.g., walls, windows, vent hoods) and equipment (e.g., chairs, tables, fryers, ovens) shall be grouped by frequency of cleaning (e.g., after every use, daily, weekly, monthly, semiannually or annually).

K. Food Storage, Receiving and Inventory 1.

General Policy Since control and location of subsistence supplies are site-specific, each FSA shall establish procedures for storing, receiving and inventorying food. 4.1 | Food Service 249 PBNDS 2011 (Revised December 2016) On the purchase request for potentially dangerous items (e.g., knives, mace, yeast, nutmeg, cloves and other items considered contraband if found in a detainee’s possession), the FSA shall mark them “hot,” signaling the need for special handling. 2. Receiving The first step in receiving food is matching incoming items with the invoice, purchase order and control specifications.

Weekly deliveries of fresh produce, meats and other perishable items shall be inspected for freshness, quality and general appearance. Staff shall supplement their inspections of perishables with random checks of weight, count, size, etc. Receiving staff shall examine deliveries promptly to determine acceptability both for quantity and quality, consistent with the contract. If immediate examination is not practical upon delivery because inspection shall involve time-consuming tests, the vendor shall receive a receipt confirming delivery of a particular number/gross weight of containers in good condition (or, if not, noting exceptions). 3.

Food Receipt and Storage The following procedures apply when receiving or storing food: a. Inspect the incoming shipment for damage, contamination and pest infestation. Rats, mice or insects may be hiding in the middle of a pallet. b. Promptly remove damaged pallets and broken containers of food. Separate damaged food containers from other food and store separately for disposal. Take special care in handling flour, cereal, nuts, sugar, chocolate and other such products highly susceptible to contamination. c. Upon finding that an incoming food shipment has been contaminated, contact the FSA/CS for instructions on the next course of action. d. Store all food item products at least six inches from the floor and sufficiently far from walls to facilitate pest-control measures.

A painted line may guide pallet placement. Wooden pallets may be used to store canned goods and other non­ absorbent containers, but not to store dairy products or fresh produce. e. Store perishables at 35-40 F degrees to prevent spoilage and other bacterial action, and maintain frozen foods at or below zero degrees. f. Prevent cross-contamination by storing foods requiring washing or cooking separately from those that do not. g. For rapid cooling, use shallow pans (depth not to exceed four inches). Cover or otherwise shield refrigerated food from contamination. h. Do not store food in locker rooms, toilet rooms, dressing rooms, garbage rooms or mechanical rooms, or under sewer lines, potentially leaking water lines, open stairwells or other sources of contamination. 4.

Inventory Determining inventory levels and properly receiving, storing and issuing goods are critical to controlling costs and maintaining quality. While the FSA shall base inventory levels on facility needs, each facility shall always stock a 15-day food supply at a minimum. Procedures for checking the quality and quantity of food and other supplies and their distribution to the point of use shall comply with industry-established policies and financial management practices. Food service inventory represents significant financial resources converted into goods in the form of food, supplies and equipment.

All food service personnel must be aware of the value of the inventory and of his/her responsibility for the security of these goods upon receipt. The master-cycle menus offer guidance to managers planning inventory levels. Inventory levels shall be established, monitored and periodically adjusted to correct excesses or shortages. 4.1 | Food Service 250 PBNDS 2011 (Revised December 2016) 5.

Stock Rotation Each facility shall establish a written stock rotation schedule. 6. Perpetual Inventory “Perpetual Inventory” is the process of recording all food service purchases and food distribution. Although details may vary, the information recorded always includes the quantity on hand, quantity received, quantity issued and unit cost for each food and supply item.

Perpetual inventory records are important because they provide the FSA with up-to-date information on product usage, and act as a guide for further purchases. For accurate accounting of all food and supplies, a perpetual inventory record is insufficient. An official inventory of stores on hand must be conducted annually. All food service departments shall complete a physical inventory of the warehouse quarterly.

7. The Dry Storeroom Proper care and control of the dry storeroom involves the following: a. keeping the storeroom dry and cool (45-80 F degrees) to prevent swelling of canned goods and general spoilage; b. sealing or otherwise making impenetrable all wall, ceiling and floor openings to prevent entry of dirt, water, pests, etc.; c. vigilant housekeeping to keep the room clean and free from rodents and vermin (a drain for flushing is desirable); and d. securing the storeroom under lock and key to prevent pilferage—the FSA is responsible for key distribution. 8. Refrigerators Butter, milk, eggs and cream shall be separated from foods having strong odors.

Eggs shall not be subjected to freezing temperatures. Refrigeration units shall be kept under lock and key when not in use. Walk-in boxes shall be equipped with safety locks that require no more than 15 pounds of pressure to open easily from the inside. If latches and locks are incorporated in the door’s design and operation, the interior release mechanism must open the door with the same amount of pressure even when locks or bars are in place.

Whether new or used, the inside lever of a hasp-type lock must be able to disengage locking devices and provide egress. The FSA, along with the Safety Manager, shall review the walk-in freezer(s) and refrigerator(s) to ensure that they operate properly. 4.1 | Food Service 251 PBNDS 2011 (Revised December 2016) Appendix 4.1.A: Authorization for Common Fare Participation Name of detainee: ________________________________________________________ A-number: _______________ I hereby request authorization to participate in the Common Fare Program. I agree to comply with the program requirements.

I understand that if I am observed consuming mainline foods or violating other program requirements, I may be removed from program participation and will not be eligible for immediate reinstatement. Repeated program violations may result in removal from the program for up to one year. I further understand that the same conditions for reinstatement may apply if I voluntarily withdraw from the program for any reason. I understand that I must have a recorded religious preference in order to be eligible for the program and that I must provide a written reason for requesting to participate in the religious diet program.

Religious preference: _____________________ Specific reason for wanting to participate in the Common Fare Religious Diet Program: Signature of detainee: ________________________________________________________ A-number: _______________ Date: ____________________ Signature of Chaplain: _________________________________________________________________________________ Date: ____________________ Record Copy—Detainee Detention File; Copy - Chaplaincy File; Copy—Detainee 4.1 | Food Service 252 PBNDS 2011 (Revised December 2016)