Summary
For jails, prisons, detention centers, and central production facilities
1. SECURITY & FACILITY CONTROL
Equipment Security
- All major equipment has a correctional package (tamper-resistant panels, reinforced hinges, enclosed bases).
- Fasteners are tamper-resistant (Torx-with-pin, snake-eye, tri-wing).
- Cookline equipment is floor-mounted or wall-anchored where required.
- All worktables and shelving are welded or enclosed with no open cavities.
- Walk-ins are fitted with secure hinges, lockable mechanisms, and protected controls.
Tool & Sharp Control
- Daily tool inventory log is completed and validated by a supervisor.
- Tools and sharps stored in locked, staff-only areas.
- Shadow board or labeled tool storage system in use.
- No loose hardware or removable parts left accessible to incarcerated individual labor.
Chemical & Contraband Prevention
- Chemicals stored in a locked cage or cabinet.
- Chemical dispensing system limits incarcerated individual exposure and access.
- Routine contraband checks conducted under and behind equipment.
- All carts, bins, and containers inspected after each shift.
2. EQUIPMENT OPERATION & CAPACITY
Cookline
- Ovens, kettles, and steamers sized to meet population and menu volume.
- Correctional-grade ovens and kettles with simple controls for supervised incarcerated individual labor.
- No open-flame ranges in incarcerated-individual-accessible areas (if medium+ security).
Dishroom
- Dish machine capacity meets meal volume (e.g., conveyor or flight-type for >250 incarcerated individuals).
- Enclosed dishtables and covered return conveyors in place.
- Pre-rinse and scrap systems installed to prevent clogs and downtime.
- Clean and soiled dish flows are fully separated.
Storage
- Walk-in cooler and freezer sized for ADP × meals/day × delivery frequency.
- Airflow in walk-ins unobstructed (no overstacking or blocking fans).
- Shelving is secure, welded, and easy to inspect.
- HACCP temperature monitoring in place and logged daily.
3. WORKFLOW & LAYOUT SAFETY
Traffic Flow
- One-way workflow from receiving → prep → cookline → trayline → dishroom.
- No blind corners or blocked lines of sight.
- Staff and incarcerated individual work zones clearly separated.
Trayline & Meal Delivery
- Trayline designed for high-volume assembly with clear stations.
- Diet trays labeled clearly and verified by supervising staff.
- Insulated, locking meal carts used for all housing units.
- Meal delivery routes mapped, supervised, and timed.
4. INCARCERATED INDIVIDUAL LABOR & TRAINING
Training
- All incarcerated workers receive station-level training (prep, dishroom, sanitation, trayline).
- Supervision requirements communicated clearly each shift.
- Incarcerated individuals trained only on equipment appropriate for their security level.
Labor Use & Restrictions
- Incarcerated Individuals do not operate slicers, mixers, or fryers (unless allowed by policy and supervised).
- Incarcerated Individual use of chemicals strictly controlled by staff.
- Incarcerated Individuals assigned based on behavior, reliability, and skill level.
5. SANITATION & FOOD SAFETY
HACCP Compliance
- Temperature logs (cooking, cooling, holding) completed every shift.
- Corrective actions documented when temperatures fall outside safe ranges.
- Color-coded cleaning tools used to prevent cross-contamination.
Cleaning Processes
- Daily cleaning checklist completed and verified by staff.
- Weekly deep-clean tasks assigned and logged.
- Grease traps, drains, and dishwashers cleaned per schedule.
6. PREVENTIVE MAINTENANCE & CONTINUITY
PM Scheduling
- Preventive maintenance calendar in place for all major equipment.
- Security-cleared technicians scheduled for quarterly or semiannual service.
- Critical spare parts stocked onsite (gaskets, curtains, sensors, etc.).
Downtime & Redundancy
- Backup plan for meal prep if combi oven, kettle, or dish machine fails.
- Emergency holding equipment available (hot/cold carts, insulated carriers).
- All maintenance access areas locked or staff-controlled.
7. REGULATORY & COMPLIANCE VERIFICATION
- All equipment meets NSF, HACCP, and UL 300 requirements.
- Procurement meets Buy American Act (BAA) and Trade Agreements Act (TAA) standards.
- Layout and materials align with ACFSA and ACA guidelines for correctional foodservice.
- Facility documents are up to date: SOPs, equipment manuals, emergency procedures, PM logs.
8. OPERATIONAL READINESS
- Meal service is completed on schedule for all housing units.
- Equipment is functioning within operational capacity.
- Staff and incarcerated workers are trained for their assigned tasks.
- No outstanding safety, sanitation, or security deficiencies.
