Summary
Policy Number: __________
Effective Date: __________
Approved By: __________
Applies To: Foodservice Department, Security/Custody Division, Inmate Workers
1. PURPOSE
To establish clear guidelines for the safe, secure, and sanitary use of inmate labor in the facility’s kitchen and foodservice operations. This policy defines allowable inmate tasks, supervision requirements, tool and chemical controls, training expectations, and restrictions tailored to a correctional environment.
2. SCOPE
This policy applies to all staff and inmates assigned to work in kitchen areas, including food preparation, tray assembly, sanitation, warewashing, food storage, and authorized meal distribution tasks. All inmate work must conform to security directives and institutional procedures.
3. DEFINITIONS
Inmate Worker:
An incarcerated individual formally assigned to foodservice duties and supervised by designated staff.
Restricted Equipment:
Any equipment that could pose increased safety or security risk (e.g., slicers, kettles, fryers) requiring enhanced supervision or prohibiting inmate use.
Chemical Control:
Procedures governing the storage, issuance, and monitoring of cleaning chemicals to prevent misuse.
Tool Control:
Procedures for managing utensils, equipment tools, and any item that could be altered, removed, or misused.
4. GENERAL POLICY STATEMENT
Inmate participation in foodservice operations is permitted when tasks are appropriate for the security level, do not compromise safety or institutional control, and are performed under required supervision. All inmate work must align with sanitation, security, and operational standards.
5. ELIGIBILITY REQUIREMENTS
Inmates may be considered for kitchen assignments if they:
- Have no recent behavioral violations.
- Are medically cleared for foodservice duties.
- Have completed required orientation or safety training.
- Are approved by Custody and Foodservice management.
Certain restrictions may apply based on classification, custody level, or disciplinary history.
6. SUPERVISION REQUIREMENTS
6.1 Staff Oversight
- An approved staff member must directly supervise inmates in all kitchen areas.
- Staff must maintain visual supervision at all times; blind spots must be minimized.
- No inmate may operate in the kitchen without a staff presence.
6.2 Inmate Movement Controls
- Inmates shall enter and exit the kitchen only through approved points of access.
- Movement schedules must not conflict with facility inmate movement periods unless authorized.
7. AUTHORIZED INMATE TASKS
The following tasks are permitted, subject to supervision and facility classification:
7.1 Food Preparation (Basic Tasks)
- Washing, sorting, and peeling produce
- Portioning ingredients
- Assembling cold items (salads, sandwiches)
- Preparing condiments and utensil bundles
7.2 Trayline Assembly
- Loading trays, portioning menu items
- Preparing special diet trays as directed
- Staging beverage components and condiments
7.3 Cleaning & Sanitation
- Wiping surfaces and equipment exteriors
- Sweeping and mopping floors
- Transporting waste to designated areas (under escort)
- Pot and pan washing
- Feeding trays into a conveyor dish machine
7.4 Limited Inventory Assistance
- Stocking dry goods
- Rotating inventory (FIFO)
- Handling non-restricted food items
8. RESTRICTED OR PROHIBITED TASKS
For safety and security reasons, inmate workers may not:
- Operate high-risk equipment such as slicers, deep fryers, steam kettles (unless formally trained and approved).
- Access electrical panels, mechanical compartments, refrigeration service areas.
- Receive deliveries unsupervised.
- Mix concentrated cleaning chemicals or access chemical storage.
- Handle knives outside of supervised, logged, and controlled programs.
- Access keys, personal protective equipment lockers, or staff-only areas.
9. TOOL CONTROL GUIDELINES
9.1 Inventory & Logging
- All controlled tools/utensils must be logged out and logged in at each use period.
- Counts must match exactly; discrepancies require immediate reporting to Custody.
9.2 Storage Requirements
- Tools shall be stored in locked, shadow-board style storage or secured cabinets.
- Inmate access to tools must be supervised at all times.
10. CHEMICAL CONTROL GUIDELINES
- Concentrated chemicals shall remain secured in staff-controlled areas.
- Diluted solutions may be issued only by staff and must be used under supervision.
- Empty containers must be returned and accounted for before issuing new product.
11. EQUIPMENT SAFETY & TAMPER PREVENTION
Foodservice staff must ensure:
- Equipment with removable panels is locked or secured.
- No inmate has access to fasteners, internal mechanisms, or restricted compartments.
- Anti-ligature and tamper-resistant features remain intact and unaltered.
- Any damage or unusual wear is reported immediately to Maintenance and Custody.
12. TRAINING REQUIREMENTS
Inmate workers must receive instruction on:
- Basic food safety (temperature control, cross-contamination prevention)
- Sanitation procedures
- Safe operation of approved equipment
- Emergency procedures
- Reporting unsafe or damaged equipment
Training shall be documented and retained in facility records.
13. WORKPLACE SAFETY STANDARDS
- The kitchen must remain free of hazards, spills, and obstructions.
- Inmates must wear appropriate PPE (hairnets, gloves, aprons, closed-toe shoes).
- Inmates must immediately report injuries, spills, or unsafe conditions.
14. DISCIPLINARY ACTIONS
Violations of kitchen labor rules may result in:
- Immediate removal from kitchen duties
- Disciplinary sanctions per facility policy
- Loss of job-related privileges
- Additional security restrictions
15. PROGRAM BENEFITS
Eligible inmates may gain:
- Work experience applicable to post-release employment
- Food safety or vocational certifications (e.g., ServSafe
- Food Handler)
- Structured daily routine supporting institutional order
16. POLICY REVIEW & UPDATES
This policy shall be reviewed annually by:
- Foodservice Administration
- Security/Custody Command
- Facility Management
Updates shall be issued in writing and communicated to all affected departments.
