PSO 5000 - Inside Time

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PSO 5000 Page 252.24 Potable cold water must be made available to all prisoners at each meal time.Breakfast2.25 As a minimum, the following must be provided:A portion of breakfast cereal;200 ml of milk (semi skimmed recommended);4 gms of sugar;2 x bread rolls / sliced bread / toast;2 x jam or marmalade sachets;2 x margarine portions;Access to hot beverage;2.26 Balanced against the rest of the day‟s menu, it is recommended that the breakfast meal iscomplemented with one of the following: a piece of fresh fruit, yoghurt, a slice of cheese, aboiled egg or whole fruit juice.Product Quality Monitoring2.27 Quality systems are important to ensure that the consumer knows they will receive thesame product every time they order it. Management monitoring must ensure that thequality of the food environment, food service and end product is maintained and reviewedon a regular basis. A member of the establishment management team at the time ofservice makes a daily recorded survey and comments on food quality. [Catering Standard4; Baseline 18]. These checks are to be recorded in the kitchen journal (Annex 22). Aselection of the criteria to be used includes factors such as quantity, appearance, colour,temperature, texture and presentation/garnishing.2.28 There must be a system in place to monitor all prisoners‟ comments and feedbackconcerning food (Annex 6).2.29 Food waste from the point of service must be monitored, recorded, costed and analysed inorder to improve efficiency (Annex 23).Budgetary Controls - Catering2.30 The Catering Manager is accountable and responsible for the satisfactory provision of foodfor prisoners from within a disclosed catering budget. The establishment food budgetenables flexibility for caterers to provide a varied, healthy, multi-choice menu. The CateringManager, via line management, controls the operation within the establishment structure.2.31 As part of this process Catering Managers compile, cost and operate standardised recipesthat reflect prisoners‟ preferences and a pre-determined budget. [Catering Standard 4;Baseline 13]. Responsibility for determining the establishment food budget lies with thegoverning Governor who will set aside a realistic sum that will meet the dietary needs of thepopulation of the establishment.Issue No. 294 issue date 09/04/08
PSO 5000 Page 262.32 The Catering Manager must implement and maintain an effective menu managementsystem to ensure full control of the catering cycle, from purchase of commodities through tothe disposal of waste from point of service. The following should be considered:ProcurementFully costed recipes;Pre-determined portion sizes;Regular reviews of commodity costs;Fluctuations in production and food served (which must be recorded andmaintained).2.33 The Prison Service has adopted a central policy on food procurement. Advice on all aspectsof procurement must be sought initially from local Regional Procurement Units, the NationalProcurement Unit or Area Catering Managers.Late Receptions2.34 Late receptions (prisoners arriving at an establishment after the normal serving time formeals) must have food provided by the use of regenerated frozen meals, except at timeswhen the kitchen is serving meals. The principles of HACCP will be adopted, and controlmechanisms as identified for the safe production and regeneration of such meals will beadhered to. It is a requirement to monitor and record all such processes.Prisoners Attending/Returning from Court2.35 Prisoners attending court shall receive adequate meal provision as required by the terms ofthe contract held by Court Escort Contractors. Prisoners must receive an adequatebreakfast before they leave the establishment.Variations in Diet2.36 It is vital that all prisoners, including those from minority groups believe that their food isstored, prepared and served in the appropriate way.2.37 All religious, cultural and medical dietary needs must be met. The menu choices and mealprovision must reflect the religious and cultural needs of the establishment. [CateringStandard 4; Baseline 20].2.38 Medical Diets: Prisoners who require a particular diet as part of a medical condition, suchas coeliacs or diabetics must consult the establishment Healthcare professional who willprescribe treatment and authorise any need. The catering department must be notified ofany medical diets along with advice on how to meet the medical condition.2.39 Food Allergy and Food Intolerance: Food allergy and food intolerance are both types offood sensitivity. When someone has a food allergy, their immune system reacts to aparticular food as if it is not safe. If someone has a severe food allergy, this can cause alife threatening reaction.Food intolerance does not involve the immune system and is generally not lifethreatening, but if someone eats a food they are intolerant to, this could make themfeel ill or affect their long term health;Issue No. 294 issue date 09/04/08
Page 1 and 2: Prison ServiceOrderPRISON CATERING
Page 3 and 4: PSO 5000 Page 2IMPLEMENTATION DATE:
Page 5 and 6: PSO 5000 Page 4CHAPTER 1: FOOD SAFE
Page 7 and 8: PSO 5000 Page 6Hazard Analysis and
Page 9 and 10: PSO 5000 Page 8e) contain an adequa
Page 11 and 12: PSO 5000 Page 10NB: When packaging
Page 13 and 14: PSO 5000 Page 12k) In the event of
Page 15 and 16: PSO 5000 Page 14In all cases, good
Page 17 and 18: PSO 5000 Page 16the regulations req
Page 19 and 20: PSO 5000 Page 18Those responsible f
Page 21 and 22: PSO 5000 Page 20opportunity and be
Page 23 and 24: PSO 5000 Page 22relating to Foreign
Page 25: PSO 5000 Page 24to £5,000. Genetic
Page 29 and 30: PSO 5000 Page 282.42 Women Prisoner
Page 31 and 32: PSO 5000 Page 302.55 Muslim: Muslim
Page 33 and 34: PSO 5000 Page 32drug and yeast is a
Page 35 and 36: PSO 5000 Page 34Meat, fish and meat
Page 37 and 38: PSO 5000 Page 36Portion Specificati
Page 39 and 40: PSO 5000 Page 38Food Service/Counte
Page 41 and 42: PSO 5000 Page 404.5 Cleaning: The h
Page 43 and 44: PSO 5000 Page 42Portion Control4.19
Page 45 and 46: PSO 5000 ANNEXES Page 1Food Safety
Page 47 and 48: PSO 5000 ANNEXES Page 3Food Flow Ch
Page 49: PSO 5000 ANNEXES Page 5Pest Control
Page 52 and 53: PSO 5000 ANNEXES Page 8Kitchen Temp
Page 54 and 55: PSO 5000 ANNEXES Page 10Control Poi
Page 56 and 57: PSO 5000 ANNEXES Page 12Action Requ
Page 58 and 59: PSO 5000 ANNEXES Page 14Control Poi
Page 60 and 61: PSO 5000 ANNEXES Page 16Hygiene and
Page 62 and 63: PSO 5000 ANNEXES Page 18HER MAJESTY
Page 64 and 65: PSO 5000 ANNEXES Page 20FOOD HYGIEN
Page 66 and 67: PSO 5000 ANNEXES Page 22FUTURE TRAI
Page 68 and 69: PSO 5000 ANNEXES Page 24ANNEX 13Tra
Page 70 and 71: PSO 5000 ANNEXES Page 264. How many
Page 72 and 73: PSO 5000 ANNEXES Page 28Multi-Choic
Page 74 and 75: PSO 5000 ANNEXES Page 30Wing Requir
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PSO 5000 ANNEXES Page 32Trolley Con
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PSO 5000 ANNEXES Page 34Menu Suitab
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PSO 5000 ANNEXES Page 36Daily Food
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PSO 5000 ANNEXES Page 38Value of Wa
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PSO 5000ANNEXESPage 40ANNEX 25www.f
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PSO 5000ANNEXESPage 42section of th
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PSO 5000ANNEXESPage 44- 44 -
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A variety of breads should be avail
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Food safetytipsStarchy foods and pa
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Tips oncooking andserving foodsOthe
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GuidanceWhyWhat’sincludedTips onc
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Meat, fish, eggs, beans and other n
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avoid eating liver or liver product
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jam, meringues and ice cream.Choose
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25. As the prison service is respon
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Table 6. Nutrient analysis of the e
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LunchAfternoon Tea &Nightime Snack*
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Monday Tuesday WednesdayFriday Satu
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3. Example Menu for Adult Women 19-
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4. Example Menu for Adult Men in Pr
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5. Example Menu for Adult Women in
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PSO 5000 ANNEXES Page 7426. The abo
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