CORRECTIONAL KITCHEN READINESS GUIDE

TABLE OF CONTENTS

1. Purpose and Scope
2. Regulatory and Standards Framework
3. Security Requirements for Correctional Foodservice Equipment
4. Operational Requirements for High-Volume Correctional Kitchens
5. Facility Layout and Workflow Considerations
6. Utilities and Building System Requirements
7. Dishroom and Trayline Readiness Requirements
8. Meal Delivery and Housing-Unit Distribution Requirements
9. Cleaning, Sanitation, and Maintenance Requirements
10. Staffing, Training, and Documentation Requirements
11. Installation Readiness Requirements (Aldevra Install Teams)
12. Post-Installation Verification and Commissioning
13. Tables and Reference Diagrams

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1. PURPOSE AND SCOPE

This guide summarizes readiness requirements, equipment specifications, and operational considerations for designing, procuring, installing, and operating a correctional foodservice facility. It incorporates principles from the Association of Correctional Food Service Affiliates (ACFSA) Equipment Specifications, National Sanitation Foundation (NSF) standards, Hazard Analysis and Critical Control Point (HACCP) food safety protocols, Underwriters Laboratories (UL) safety guidelines, and secure-facility installation requirements.

This document is intended for:

• Correctional administrators
• Foodservice directors
• Architects and engineers
• General contractors
• Procurement officials
• Federal, state, and county detention facilities

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2. REGULATORY AND STANDARDS FRAMEWORK

2.1 Food Safety and Sanitation

Correctional kitchens must comply with applicable food safety standards including:

• NSF/ANSI (American National Standards Institute) standards for food-contact equipment
• Local and state health codes
• HACCP requirements for documentation and temperature monitoring
• Food temperature control guidelines for hot and cold holding

2.2 Safety and Security Standards

Facilities must adhere to:

• Correctional operating policies
• Tool control procedures
• Anti-tamper and anti-ligature requirements
• Supervision standards for inmate labor

2.3 Building, Mechanical, and Fire Codes

Applicable codes include:

• UL 300 fire suppression requirements for commercial kitchen hoods
• NFPA (National Fire Protection Association) requirements where applicable
• Local mechanical, electrical, and plumbing codes

2.4 Procurement Standards

Procurement officials may require:

• Buy American Act (BAA) compliance
• Trade Agreements Act (TAA) compliance
• Purchasing through General Services Administration (GSA) Multiple Award Schedule (MAS)
• Warranty and maintenance documentation

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3. SECURITY REQUIREMENTS FOR CORRECTIONAL FOODSERVICE EQUIPMENT

3.1 Construction Standards

Equipment located in inmate-accessible or supervised production areas must meet corrections-grade standards:

• 304 stainless steel construction
• Welded and fully enclosed bases
• No hollow or concealed areas suitable for contraband
• Reinforced 12-gauge hinges and door mechanisms
• Lockable or sealed access panels

3.2 Anti-Tamper Requirements

Equipment shall include:

• Tamper-resistant fasteners (Torx, spanner, or equivalent)
• Fixed casters or flanged legs for bolting to the floor
• No removable components accessible without staff tools
• Lockable or shielded control panels

3.3 Contraband Prevention

Equipment designs must prevent:

• Concealment of items
• Access to sharp or removable parts
• Unauthorized opening of panels or access points

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4. OPERATIONAL REQUIREMENTS FOR HIGH-VOLUME CORRECTIONAL KITCHENS

4.1 Production Capacity

Facilities must size equipment appropriately for:

• 2,000–10,000+ meals per day, depending on population
• Compressed meal windows dictated by custody schedules

4.2 Equipment Performance Requirements

• Rapid recovery times for ovens, steamers, and refrigeration
• High-throughput dish machines (conveyor or flight-type)
• Energy-efficient models where possible

4.3 Ease of Operation

• Simplified, clearly labeled controls
• Durable mechanisms designed for repetitive use
• Suitable for staff and rotating inmate labor roles

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5. FACILITY LAYOUT AND WORKFLOW CONSIDERATIONS

5.1 Sightlines and Supervision

Layouts shall support:

• Clear lines of sight for officers
• Minimal blind spots
• Sufficient aisle widths for staff and escort movement

5.2 Workflow Separation

Raw → Prep → Cook → Serve → Trayline → Meal Delivery

Return → Scrap → Pre-Rinse → Dish Machine → Storage

5.3 Sample ASCII Layout Diagram

[Receiving] → [Dry Storage] → [Prep] → [Cookline] → [Trayline]    ↓    [Dishroom & Waste]

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6. UTILITIES AND BUILDING SYSTEM REQUIREMENTS

6.1 Electrical

• Voltage and phase verified prior to procurement
• Lockable disconnects required where appropriate
• All conduit secured according to anti-tamper requirements

6.2 Plumbing

• Vandal-resistant faucets and spray assemblies
• Anti-scald valves
• Backflow prevention devices
• NSF-certified sinks and mop basins

6.3 Ventilation

• Hood systems sized to match equipment BTU output
• Dishroom ventilation controlling humidity and heat
• Airflow patterns preventing condensation and mold

6.4 Fire Suppression

• UL 300 compliant hood fire suppression
• Pull stations accessible only to authorized staff
• Documentation of annual inspections maintained

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7. DISHROOM AND TRAYLINE READINESS REQUIREMENTS

7.1 Equipment Requirements

• Conveyor or flight-type dishwashing machines
• Enclosed dishtables
• Tamper-resistant plumbing fixtures
• Defined scrap, pre-rinse, wash, and unload zones

7.2 ASCII Dishroom Flow Diagram

[Tray Return] → [Scrap] → [Pre-Rinse] → [Conveyor] → [Unload] → [Storage]

7.3 Security Considerations

• No inmate access to sharp dishwasher components
• Supervised use of chemicals
• Task assignments documented

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8. MEAL DELIVERY AND HOUSING-UNIT DISTRIBUTION REQUIREMENTS

8.1 Equipment Requirements

• Heated, ambient, or dual-temperature transport carts
• Lockable transport latches
• 304 stainless steel trays or break-resistant composites
• Non-weaponizable utensils

8.2 Distribution Considerations

• Transport routes approved by custody
• Adequate staging areas
• Temperature retention verified

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9. CLEANING, SANITATION, AND MAINTENANCE REQUIREMENTS

9.1 Cleaning Standards

• Daily, weekly, and monthly cleaning plans
• Smooth, non-porous cleaning surfaces
• Gasketless door designs recommended for correctional use

9.2 Maintenance Requirements

• Lockable access for staff-only maintenance
• Documented preventive maintenance schedule
• Secure storage of spare parts and tools

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10. STAFFING, TRAINING & DOCUMENTATION REQUIREMENTS

10.1 Staff & Inmate Training

• Equipment startup and shutdown procedures
• HACCP food safety procedures
• Chemical handling and emergency protocols

10.2 Documentation Requirements

• Temperature logs
• Chemical logs
• Tool and equipment control logs
• Maintenance records
• Incident and corrective action reports

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11. INSTALLATION READINESS (ALDEVRA INSTALL TEAMS)

11.1 Pre-Installation Requirements

• Background checks completed for all personnel
• Escort assigned by facility
• Tool inventory sheet established
• Approved work windows scheduled
• Utilities verified and ready
• Anchoring requirements reviewed

11.2 Installation Activities

• Secure anchoring/bolting
• Protection of facility surfaces
• Controlled disposal of packaging
• Verification of electrical and plumbing connections

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12. POST-INSTALLATION VERIFICATION AND COMMISSIONING

12.1 Acceptance Testing

• Performance testing completed
• Operator training conducted
• Warranty and maintenance documents delivered
• Custody and foodservice signoff obtained
• Punch list items resolved

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13. TABLES & REFERENCE DIAGRAMS

13.1 Equipment Security Feature Table

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13.2 Workflow Diagram (Expanded)

[Receiving] ↓ [Dry Storage] → [Cold Storage] ↓ [Prep] → [Cookline] → [Trayline] → [Meal Delivery]  ↓ [Housing Units]  ↓  [Tray Return] → [Dishroom] → [Storage]

13.3 Installation Readiness Table