F.01.Res.01 Catering

Performance Standards

  1. Each prisoner is provided with a diet based on Ministry of Health (MoH) Food and Nutrition Guidelines.
  2. Medical diets (to provide dietary control or treatment for a medical condition) are provided as prescribed on recommendation of the Health Centre Manager.
  3. Vegetarian and vegan meals are provided on written request and according to a prison-specified process.
  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. The method of food delivery reflects the environment in which it is served.
  7. The type and quantity of food served reflects the climate and work needs of the prisoner.
  8. Each prison uses a documented and approved procedure for the preparation and serving of meals.
  9. Suitable implements are used for the preparation, distribution and eating of meals.
  10. All persons engaged in food preparation and or handling shall be trained in food hygiene matters commensurate with their work activities.
  11. 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.

Planning Menus

Procedure Standard

All menus are:

  • developed nationally and updated as required, in consultation with a qualified dietician to ensure compliance with legislation and compliance with the Ministry of Health Food and Nutrition Guidelines.
  • planned and approved to ensure quality, nutritional, and varied meals are provided.

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 menu is approved at least three weeks in advance of meals being served by the authorised manager in charge of the kitchen.
  4. 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.

In addition:
Reasonable quantities of condiments such as stock powder, soy sauce, tomato sauce, mustard, tomato puree, curry powder, pepper, herbs, spice, cooking oil, vinegar, cocoa, and salt are obtained as required.

Menu Register (National Requirement)

  • A national register of menus is maintained and managed under the authority of the Manager CIE.

The following information is recorded in the menu register at each kitchen site:

  1. The date and time of the meal served.
  2. The number of prisoners catered for.
  3. The type and quantities of food served.
  4. The number and type of any special diets.

A separate register is maintained for vegetarian, alternative and medical diets which contains the following information:

  1. The date and time of the meal served.
  2. The number of prisoners catered for.
  3. The type and quantities of food served.