Section 2602.110  Food Services

a)         Meal and Food Service

Detention facilities shall provide meals and food service that conform to the following:

1)         Food must be of sufficient nutritional value with a balance of fruits and vegetables and provide a daily minimum of 2,500-3,000 calories. Food shall not be used as a reward or withheld as a disciplinary measure.

2)         Meals shall be provided at reasonable and proper intervals (i.e., adhering to recognized breakfast, lunch, and dinner schedules). No more than 14 hours shall elapse between the serving of evening and breakfast meals, if no bed snack is allowed.

3)         Three complete and balanced meals shall be served to each youth for each 24 hours of detention.

4)         A drink, in addition to water, shall be available with each meal and milk shall be available for at least two meals during each 24 hours of detention.

5)         Special diets shall be adhered to when prescribed by a physician.

6)         The superintendent may elect to provide meals and food service by one or more of the following methods:

A)        Contract for catered food service.

B)        Provide frozen or otherwise pre-prepared meals that have been processed by the procedure required to produce a condition suitable for consumption.

C)        Food preparation and service in an on-site kitchen with food service staff who are employees of the facility.

7)         At least one full-time cook or the food service provider shall have food services sanitation manager certification from the Illinois Department of Public Health.

8)         Meals shall be served and conducted in a group setting except when prohibited by security or medical needs.

9)         Divided or compartmented trays shall be used for full meal service. Food trays, dishes and eating utensils shall be removed from the dining room soon after the meal is finished and returned to the kitchen for proper washing and sterilizing or disposal.

10)        Ranges, stoves and ovens shall be equipped with an accurate thermostat or temperature gauge.

11)        A mechanical dishwasher, meeting Illinois Department of Public Health standards (77 Ill. Adm. Code 750) is preferred, but in its absence:

A)        A three-compartment stainless steel sink with drainboard is required:  one compartment for washing, 110 degrees Fahrenheit water containing adequate soap or detergent; one compartment for rinsing; and one compartment for sterilization, with the water temperature no less than 170 degrees Fahrenheit or sterilization using a sanitizing agent.

B)        Dishes, trays and eating utensils shall be drain dried and not wiped dry.

12)       Dry stores such as flour, cereal, dried beans, peas, coffee and canned goods shall be stored in a cool, dry and well-ventilated area, screened or otherwise protected against insects and rodents.

A)        Containers used to store dry bulk quantities shall be lined with or have the interior coated with an acceptable impervious substance or plastic.

B)        Fresh fruits, vegetables, dairy products, meats and frozen food shall be refrigerated in accordance with Illinois Department of Public Health standards. All refrigerators and freezers shall be equipped with an accurate thermometer. Frozen food shall be kept at or below 0 degrees Fahrenheit. All perishable foods shall be stored at such temperature as will protect against spoilage (no higher than 45 degrees Fahrenheit).

b)         Method of Providing Food Service

Food preparation sources must meet the conditions and requirements, including licensing requirements, established by the Illinois Department of Public Health (77 Ill. Adm. Code 750). 

c)         Menus

Menus shall be preplanned and copies of the menu served shall be maintained for three months. The menu shall be diversified so as to avoid the monotony of a standardized diet.

d)         Staff Meals

Staff members shall be served meals no different in quality, quantity or menu than that served to youth.