Perf-Based Stds, Juvenile Correctional Facilities, 5th Ed_DEC 2024

Part 5: Care

Records of Meals Served 5-JCF-5A-08 (Ref 4-JCF-4A-08)

Accurate records are maintained of all meals served At least three meals, of which two are hot, are provided at regular times during each 24-hour period with no more than 14 hours between the evening meal and breakfast Each juve nile has the opportunity to have at least 20 minutes of dining time for each meal Comment : A uniform system should be established to record meals served to juve niles, employees, guests, and visitors. Such records are required for fiscal account ing, dietary purposes, and budget planning.

Protocols : Written policy and procedure.

Process Indicators : Meal count records; master schedule; observations; interviews.

Staff Supervise Meals 5-JCF-5A-09 (Ref 4-JCF-4A-09)

Juveniles are supervised by staff members during served meals

Comment : The practice of having staff members present contributes to a more orderly experience in the dining areas and enhances the relationship between the staff and the population. The practice also minimizes food waste, careless serv ing, and abuse of juveniles by other juveniles. It also permits observations and reporting of unusual eating habits of individual juveniles, such as rejected food or overeating.

Protocols : Written policy and procedure.

Process Indicators : Observations; interviews.

Sanitation and Health Codes 5-JCF-5A-10 (Ref 4-JCF-4A-10)

(MANDATORY) Food service employees comply with all applicable sanita tion and health codes promulgated by federal, state, and local authorities Health protection for all juveniles and staff in the facility and juveniles and other persons working in food service shall include the following: 1 All persons involved in the preparation of food receive a pre- assignment health examination and periodic reexaminations to ensure freedom from illnesses transmittable by food or utensils 2 All food handlers are instructed to wash their hands upon reporting to duty and after using toilet facilities 3 The food service manager or designee monitors juveniles and other per sons working in food service each day for health and cleanliness When an outside agency or individual provides the facility’s food services, the facility has written verification that the outside provider complies with the state and local regulations regarding food services

66 Juvenile Correctional Facilities, Fifth Edition