Perf-Based Stds, Adult Corr. Inst. 5th ed March 2021

Part 5: Institutional Services

Facilities and Equipment

5-ACI-5C-13 (Ref. 4-4324)

(MANDATORY) Written policy, procedure, and practice require weekly in- spections of all food service areas, including dining and food preparation ar- eas and equipment, by administrative, medical, or dietary personnel; these may include the person supervising food service operations or his/her desig- nee. Refrigerator and water temperatures are checked daily by administra- tive, medical, or dietary personnel. Comment : All areas and equipment related to food preparation (for instance, rang- es, ovens, refrigerators, mixers, dishwashers, garbage disposals) require frequent inspections to ensure their sanitary and operating condition. Water temperature on the final dishwasher rinse should be 180 degrees Fahrenheit; between 140 degrees Fahrenheit and 160 degrees Fahrenheit is appropriate if a sanitizer is used on the final rinse. The person conducting the inspection should have some training in food service operations.

Protocols : Written policy and procedure. Inspection forms and formats.

Process Indicators : Observation. Measurement. Inspection reports, completed forms. Documentation of daily temperature checks.

5-ACI-5C-14 (Ref. 4-4325)

Written policy, procedure, and practice provide that stored shelf goods are maintained at 45 degrees to 80 degrees Fahrenheit, refrigerated foods at 35 degrees to 40 degrees Fahrenheit, and frozen foods at 0 degrees Fahrenheit or below, unless national or state health codes specify otherwise.

Comment : None.

Protocols : Written policy and procedure. Health codes.

Process Indicators : Observation. Measurement. Documentation of daily temperature.

5-ACI-5C-14 (Ref. 4-4325)

(Effective NLT July 1, 2021) Written policy, procedure, and practice provide that stored shelf goods are maintained at 45 degrees to 80 degrees Fahrenheit, refrigerated foods at 35 degrees to 40 degrees Fahrenheit, and frozen foods at 0 degrees Fahrenheit or below, unless national or state health codes specify otherwise. Temperatures are checked and recorded daily.

Revised January 2020

Comment: None.

Protocols: Written policy and procedure. Health codes.

Process Indicators: Observation. Measurement. Documentation of daily tempera- ture.

150 Adult Correctional Institutions, Fifth Edition