B.04 Catering (National Policy)

Policy Standard

• Prisoners must be provided with a sufficient quantity of wholesome food and drink based on the food and nutritional guidelines and any drinking water standards for the time being issued by the Ministry of Health (MoH).

Performance Standards

1. Each prisoner is provided with a diet based on Ministry of Health (MoH) Food and Nutrition Guidelines.
2. As far as practical in the circumstances, in providing food and drink to prisoners, allowance must be made for the various religious and cultural needs of prisoners.
3. Medical diets (to provide dietary control or treatment for a medical condition) are provided as prescribed on recommendation of the Medical Officer.
4. Rations provided are not less than the level specified in the General Provisioning Guide.
5. Food is procured, stored, prepared, produced and served in accordance with generally accepted professional health and safety standards and in compliance with legislation.
6. Prisoners do not eat meals in cells, except in special medical, operational or punishment circumstances.
7. Sufficient information is recorded about each meal to satisfy audit and planning purposes and respond to any queries.
8. Vegetarian and vegan meals are provided on written request and according to a prison-specified process.
9. Any prisoner suspected to be suffering from a communicable disease, and is likely to transmit disease-producing organisms to any food, is excluded from working in the kitchen until he / she is certified free of infection.
10. There is no more than 14 hours between the evening meal and breakfast, unless food for supper is provided (with the dinner meal).
11. Prisoners are provided with at least three meals per day, one of which is hot.
12. The method of food delivery reflects the environment in which it is served.
13. The type and quantity of food served reflects the climate and work needs of the prisoner.
14. Drinking water is available to every prisoner at convenient locations throughout the prison.
15. Suitable implements are used for the preparation, distribution and eating of meals.
16. Each prison uses a documented and approved procedure for the preparation and serving of meals.
17. All persons engaged in food preparation and or handling shall be trained in food hygiene matters commensurate with their work activities.
18. Individual units may organise and fund barbeques / boil-ups / hangi and any other culturally related meals that are outside the provisions of the National Menu, with the approval of the Prison Manager.