Summary
Defines what tasks inmates can safely perform based on security level, equipment type, task complexity, and supervision requirements.
This matrix helps facilities determine appropriate labor assignments, minimize safety risks, and remain compliant with ACFSA, OSHA, PREA, facility SOPs, and security protocols.
Legend
Capability Levels
| Code | Meaning |
|---|---|
| A – Allowed Independently | Inmate may perform task with periodic staff checks. |
| S – Allowed With Staff Supervision | Staff must be physically present or within line-of-sight. |
| R – Restricted | Inmates generally may not perform this task except in special trustee programs. |
| P – Prohibited | Task is never inmate-permissible due to safety/security risks. |
Security Level Columns
- MIN = Minimum Security
- MED = Medium Security
- MAX = Maximum / Close Custody
- SEG = Segregation / Restrictive Housing
INMATE LABOR CAPABILITY MATRIX
1. Food Preparation Tasks
| Task | MIN | MED | MAX | SEG | Notes |
|---|---|---|---|---|---|
| Basic vegetable prep (no sharps) | A | S | R | P | Plastic peelers/utensils only in MED. |
| Knife-based prep (institutional knives) | S | R | P | P | Requires shadow-board accountability. |
| Portioning bulk foods | A | S | R | P | Ideal inmate assignment for all but MAX. |
| Operating mixers (20–80 qt) | A | S | R | P | Locking bowl guards required. |
| Opening bulk packaging | A | S | R | P | Box cutters generally prohibited except supervised trustee crews. |
2. Cooking Equipment Operation
| Equipment / Task | MIN | MED | MAX | SEG | Notes |
|---|---|---|---|---|---|
| Convection oven | A | S | R | P | Tamper-resistant controls preferred. |
| Combi oven | S | S | R | P | Staff-only programming in MED/MAX. |
| Steam kettle | S | S | R | P | Inmates cannot access steam valves. |
| Tilt skillet / braising pan | S | S | R | P | Risk of scalding + mechanical leverage concerns. |
| Induction burners | A | S | R | P | Preferred over open flame. |
| Griddles / ranges | S | S | R | P | Higher burn hazard; limits apply. |
| Fryers | R | P | P | P | Fryers often removed from correctional designs entirely. |
3. Dishroom Tasks
Task
MIN
MED
MAX
SEG
Notes
Pre-scraping trays
A
A
S
P
Low-risk job; ideal inmate assignment.
Loading conveyor dish machine
A
S
R
P
In MAX, inmates cannot access mechanical internals.
Unloading clean items
A
S
R
P
Handles only sanitized items.
Chemical handling
R
P
P
P
Chemicals must be staff-only.
Operating flight-type dish machine
S
R
P
P
Mechanical complexity increases risk.
4. Cleaning & Sanitation Tasks
| Task | MIN | MED | MAX | SEG | Notes |
|---|---|---|---|---|---|
| Wiping surfaces, sanitizing tables | A | A | S | P | Low-risk housekeeping task. |
| Sweeping / mopping | A | A | S | P | Mop sink areas often staff-restricted. |
| Cleaning walk-in floors | A | S | R | P | No inmates allowed alone inside walk-ins. |
| Sharps disposal | P | P | P | P | Staff-only. |
| Cleaning hoods / filters | S | R | P | P | High fall + tool risk. |
5. Storage, Inventory & Meal Assembly
| Task | MIN | MED | MAX | SEG | Notes |
|---|---|---|---|---|---|
| Stocking dry storage | A | S | R | P | All inventory checks remain staff-controlled. |
| Restocking reach-ins | A | S | R | P | In MAX, inmates may not access walk-in refrigeration. |
| Walk-in retrieval tasks | S | R | P | P | No inmate should ever enter a walk-in alone. |
| Trayline portioning | A | A | S | P | Best inmate labor role in most prisons. |
| Diet tray assembly | S | S | R | P | Requires supervision due to medical/legal liability. |
6. Meal Delivery Tasks
| Task | MIN | MED | MAX | SEG | Notes |
|---|---|---|---|---|---|
| Transporting food carts within kitchen | S | S | R | P | Must avoid inmate movement areas. |
| Delivering trays to units | R | P | P | P | Tray delivery is almost always officer-only. |
| Clearing returned trays | A | S | R | P | In SEG, staff-only. |
7. Tool Use & Accountability
| Tool / Asset | MIN | MED | MAX | SEG | Notes |
|---|---|---|---|---|---|
| Knives (tracked on shadow boards) | S | R | P | P | Strict accounting is required across all levels. |
| Peelers, whisks, ladles | A | S | R | P | Plastic alternatives preferred. |
| Measuring equipment | A | A | S | P | Low security concern. |
| Thermometers | S | R | P | P | Sharpenable probe risk. |
| Cleaning tools | A | A | S | P | Mop handles sometimes considered “impact risk.” |
CAPABILITY MATRIX SUMMARY (Quick View)
| Capability Tier | Minimum | Medium | Maximum | Segregation |
|---|---|---|---|---|
| Low-risk food prep | A | S | R | P |
| High-risk food prep (knives) | S | R | P | P |
| Basic cooking equipment | S / A | S | R | P |
| Advanced equipment (combi, kettles, tilt skillets) | S | S / R | R / P | P |
| Dishroom work | A | S | R | P |
| Cleaning / sanitation | A | A | S | P |
| Storage tasks | A / S | S / R | R / P | P |
| Meal assembly | A | A | S | P |
| Meal delivery | R | P | P | P |
