Policy Text
Copyright Lexipol, LLC 2024/12/1 8, All Rights Reserved.
Published with permission by Santa Clara County Sheriff's
Office Food Services - 1 Santa Clara County Sheriff's Office
Custody Manual
Food Services
900.1 PURPOSE AND SCOPE
The Santa Clara County Sheriff's Office recognizes the importance of providing nutritious food
and services to incarcerated persons. This policy provides guidelines on the preparation of food
services items and dietary considerations for incarcerated persons housed in each facility.
900.2 POLICY
It is the policy of the office that Food Services shall provide incarcerated persons with a nutritionally
balanced diet in accordance with federal, state, and local laws, and with regulations for daily
nutritional requirements (15 CCR 1241 et seq.).
The Food Services operation shall be sanitary and shall meet the acceptable standards of food procurement, planning, preparation, service, storage, and sanitation in compliance with Food and
Drug Administration (FDA) and United States Department of Agriculture (USDA) requirements
and standards set forth in Health and Safety Code § 113700 et seq. (15 CCR 1245(a)).
900.3 FOOD SERVICES MANAGEMENT STAFF
The Food Services management staff shall be responsible for oversight of the day -to-day
management and operation of the Food Services area, including:
• Developing, implementing, and managing a budget for Food Services.
• Ensuring sufficient staff is assigned and scheduled to efficiently and safely carry out
all functions of Food Services operations.
• Establishing, developing, and coordinating appropriate training for staff and
incarcerated person workers who are assigned to Food Services.
• Developing a menu plan that meets all nutrition and portion requirements and can be
produced within the available budget.
• Developing procedures for food found to be contaminated, expired, showing signs of
spoilage, or otherwise not fit for human consumption (15 CCR 1243).
• Other duties and activities as determined by the Division Commander or authorized designee.
900.4 MENU PLANNING
All menus shall be planned, dated, and available for review at least one month in advance of their
use. Records of menus and of foods purchased shall be kept on file for one month. Menus shall
provide a variety of foods and should consider food flavor, texture, temperature, appearance, and
palatability. Menus shall be approved by a registered dietitian or nutritionist before being served to
ensure the recommended dietary allowance for basic nutrition meets the needs of the appropriate
age group. The dietitian shall ensure that the meals meet the nutritional and hot food requirements
of 15 CCR 1240 and 15 CCR 1241(15 CCR 1242). Policy
900
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Santa Clara County Sheriff's Office
Custody Manual
Food Services
Copyright Lexipol, LLC 2024/12/1 8, All Rights Reserved.
Published with permission by Santa Clara County Sheriff's
Office Food Services - 2
Any changes to the meal schedule, menu, or practices should be carefully evaluated by the Food
Services management staff and shall be recorded. All substitutions will be of equal or better
nutritional value and meet the caloric requirements set forth in 15 CCR 1241. If any meal served
varies from the planned menu, the change shall be noted in writing on the menu and/or production
sheet.
Menus as planned, including changes, shall be evaluated by a registered dietitian at least annually
(15 CCR 1242). Facility menus shall be evaluated at least quarterly by the Food Services management staff to ensure adherence to established daily servings.
Copies of menus, foods purchased, annual reviews, and quarterly evaluations should be maintained by the Food Services management staff in accordance with established records
retention schedules.
900.5 FOOD SAFETY
Temperatures in all food storage areas should be checked and recorded at least once daily. Hot food shall be reheated to 165 degrees if it falls below 135 degrees at any time.
All reach- in or walk-in refrigerators and cold storage must maintain food temperature as outlined
in the Food Storage Policy.
One sample for each meal served shall be dated and maintained under refrigeration for testing in the event of a suspected food- borne illness outbreak. Sample meals shall be discarded at the end
of three days if no food -borne illness is reported.
Food production shall be stopped immediately if there is any sewage backup in the preparation
area or if there is no warm water available for washing hands. Food production shall not resume until these conditions have been corrected (15 CCR 1245(a)).
900.6 THERAPEUTIC DIETS
The Food Services Registered Diet Manager and Diet Assistant shall be responsible for ensuring
that all incarcerated persons who have been prescribed therapeutic diets by Adult Custody Health
Services (ACHS) are provided with compliant meals. A diet manual, which includes samples of medical diets, shall be maintained in the Food Services areas for reference and information.
More complete information may be found in the Prescribed Therapeutic Diets Policy.
Persons who are known to be pregnant or lactating shall be provided a balanced, nutritious diet
approved by a physician (