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Okaloosa County BOCC — May 4, 2013 — C12-1962-COR — reading text

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is critical to maintaining this schedule. During the Transition, a Daily Schedule is designed for the kitchen. Meal times are posted as well as the times the serving line must be turned on, set up and ready to begin. Our staff is trained to constantly monitor this schedule and communicate with the facility staff on distribution of meals, requests for early or late feedings, callbacks for more meals or special diet issues. Our staff is also required to note on the production sheet the start time and completion time for each meal served. The meals for the inmates will be trayed up in the kitchen, as is currently being done. The appropriate number of inmates’ trays will be prepared in the kitchen which will include any Special Diets trays for each housing unit. The trays will be placed on the transport carts with the housing unit it is to be delivered to identified on each cart. The Special Diet Trays will each be marked with the appropriate coded inmate’s Identification. The carts containing the trays for both the jail and juveniles will be delivered to the kitchen door or an area agreed upon with the jail by ABL Management, Inc. personnel. 62 i” AD ae Management, Inc. FOOD QUALITY When ABL Management, Inc.'s Dietitians develop our menus; they do so with the requirement that the meals will have color for appearance and texture. ABL Management, Inc. utilizes standardized recipes that take into consideration local and geographical products. The scratch-style of preparation gives food a more appealing, fresh, quality taste and texture. ABL Management, Inc.'s Food Service Director and employees are trained to follow our Menu Guide and Recipe Cards for all menu items and to use the seasonings as called for. In addition, ABL Management, Inc. has a Policy and Procedure for "Testing for Food Quality". In summary, this requires that all food being served must be tasted. Food items must be tested for: temperature, seasonings (taste and flavor), texture and tenderness. 63 Ann i i ™~ See Management, Inc. GRADE SPECIFICATIONS ABL Management never uses second market, distress, out of date or irregular cut products in the preparation of meals The following minimum food purchase specifications shall be adhered to unless otherwise specified in the client's requirements. Beef Roasts and Steaks Stew Meat & Ground Portion Control Items Pork Roasts, Cured Ham Fresh Pork Loins Fresh Pork Chops Poultry Smoked Meats Dairy Products Coffee and Tea Frozen Fruits and Vegetables Canned Fruits and Vegetables Fresh Fruits and Vegetables Eggs Fish/Seafood USDA Good or Better Ground Beef not to exceed 25% fat USDA Good or Better USDA USDA Grade A or Better USDA Grade A or Better USDA Grade A or Better USDA Grade A USDA USDA Grade A Best Grade Orange Pekoe and Pekoe USDA Fancy Fruits and Vegetables USDA Grade Good or Better All USDA #1 Fancy USDA Grade A or Better USDA Grade A 64 April 4, 2012 STATEMENT OF NUTRITIONAL ADEQUACY The average calorie count for the menu exceeds 2700 calories. The attached menus with approval date of 4/5/2012 were prepared by ABL Management, Inc. for the Okaloosa County Correctional Facility FL to be served as the Regular Menu in the adult general population. They have been analyzed and approved using the Unisoft Systems Associated Program from Columbus OH. Per standard nutritional analysis protocol, the menus were divided into seven-day periods for evaluation purposes. As written and analyzed, the menus meet R.D.A./D.R.I.’s for basic nutrients as stated by the Food and Nutrition Board of the National Academy of Sciences, and contract stipulations. R.D.A./D.R.I’.s have been established by health care professionals to define the "target" level of recommended allowances (amounts) of energy and nutrients such as protein, vitamins, and minerals for people of a specific age, sex and activity level. The allowances are set at a higher level than to just maintain good nutrition in healthy persons. An intake of at least two-thirds of the R.D.A./D.R.I. level is considered adequate for most healthy humans. The age group chosen as the "standard” for this facility was 'males ages 19 to 30' leading a moderately active lifestyle. (466i Orgft DD Debbie Craft R.D. L.D. 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