B.04.01 Planning Menus (National Procedure)

Procedure Standard

• Menus are planned and approved to ensure quality, nutritional, and varied meals are provided as per the National Menus issued from time to time

Necessary Forms and Requirements

Forms:

• Nil

Requirements:

• R1 General Provisioning Guide
• R2 Vegetarian diets
• R3 Menu register

Procedure

1. Planning for menus commences at least a month in advance of meal preparation, and considers the availability of fresh produce, climate, prisoner work requirements, finances, and the need for special meals.
2. The menu is checked for compliance with the General Provisioning Guide and the MoH Food and Nutrition Guidelines
3. The availability of fresh ingredients is confirmed.
4. The menu is approved at least three weeks in advance of meals being served by the authorised manager in charge of the kitchen.
5. Any last minute alternative to the approved menu is negotiated and approved.

Key Roles and Responsibilities

Catering Staff

1. Plan and check menus for compliance to National Menus.
2. Consult Quantity Recipe Cards when appropriate for recipes.
3. Check the availability of fresh institutional or local produce.
4. Provide the authorised manager in charge of the kitchen with copies of menus and advice of any last minute alterations.

Authorised Manager in Charge of Kitchen

1. Check menus and either approve or decline proposals in line with nationally approved menus and MoH food and nutrition guidelines

Sources of Further Information

1. Otago University Quantity Recipe Cards.
2. New Zealand Food and Nutrition Guidelines.