Correctional Kitchen Management: Care, Custody, and Cuisine

Managing food preparation in a correctional facility presents myriad challenges. Feeding inmates is just a fraction of what administrators must consider when operating the kitchen. First and foremost is the safety and security of staff and inmates. What guidelines and policies are needed in order to protect everyone in the kitchen area? Are staffing levels appropriate for your size jail? This environment also presents the opportunity to introduce contraband and staff/inmate collusion. What protocols are in place to ensure that all utensils and cleaning supplies are returned and accounted for? This seminar also provides an introduction to the prevention of foodborne illnesses, contamination, food allergens, food transportation, and monitoring time and temperature.