PSO 5000 - Inside Time

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PSO 5000 Page 353.8 A balanced approach to diet should be considered over a period of time (a day or week forexample) and should include plenty of meals and not be restricted to a single dish.Recommended nutritional based guidance should be considered by Catering Managers aspart of menu planning (Annex 25). Dietary guidelines for adults in the United Kingdominclude the following recommendations:Five Portions per DayNo more than 35% of energy provided by total fat;No more than 11% of our food energy by saturated fat;50% of energy provided by carbohydrates;UK adults should consume 18g fibre per day;Non-milk extrinsic sugars or added sugars should provide no more than 11% of foodenergy intake;15% of energy provided by protein;Adults should consume no more than 6g of salt per day.3.9 Fruit and vegetables are fundamental to a balanced diet. They are generally low fat, lowcalorie foods high in vitamins, minerals and a good source of fibre. Consumption of morefruit and vegetables may help reduce the risk of heart disease and some cancers. The „5 aday‟ programme is a Government initiative aimed at improving the nation‟s health. The aimis for individuals to eat at least 5 portions of a variety of fruit and vegetables per day.Variety is the key – 5 glasses of fruit juice would only count as one portion. Fresh, frozen,chilled, canned, 100% juice, dried fruit and vegetables all count. Fruit and vegetablescontained in convenience foods can contribute. It is worth noting that potatoes do notcount, neither do vitamin pills nor dietary supplements.3.10 Per adult, a portion can be identified as follows: see www.5aday.nhs.uk for moreinformation.Food typeFruit (80gms or 3oz) per portionFruit JuiceVegetables (80gms or 3oz) per portionExample1 medium apple/orange/bananaFruit salad – fresh or canned (in juice) –3 heaped tablespoons1 tablespoon of raisins, 3 whole driedapricotsOne 5fl oz/150ml glass of 100% juice,(not to be confused with „juice„ drinks)3 heaped tablespoons of carrots, peas,sweetcorn, beans and other pulses (cancount if not being used as the proteinsource in a meal – so for vegetariansbeans and pulses can‟t count towardsprotein foods and the fruit and vegetablecount at the same time), broccoli, okra,courgettes, cereal bowl of salad.Issue No. 294 issue date 09/04/08
PSO 5000 Page 36Portion Specifications3.11 Portion control is necessary to maintain consistency in quantity without prejudice to anyindividual, to maintain budgetary control and to provide the minimum provision. As such,Catering Managers should implement a portion control system which should be decidedlocally based on the following guidelines:Milk ......................... Semi skimmed ...................................... 200mlCheese ................... Cheddar ............................................... 60gChicken .................. Medium portion ..................................... 250gPork Chop .............. Medium with bone ................................ 150gMinced Beef ........... Medium portion cooked ........................ 140gBacon ..................... Rasher grilled ....................................... 50gSausage ................. Grilled ................................................... 60gMeat Pie ................. Individual .............................................. 175gBeefburger .............. Grilled ................................................... 50gFish Finger ............. 3 Fish fingers, grilled ............................ 75gEgg ......................... Size 3 ................................................... 57gMargarine ............... Portion .................................................. 7-10gJam or Marmalade .. Average on one slice ............................ 15gLettuce ................... Average serving .................................... 30gTomato ................... Tinned .................................................... 17gFresh………………………………………. 50gPotatoes ................. Boiled ................................................... 175gMashed 1 scoop .................................... 60gChips ...................... Medium portion ..................................... 165gPeas ....................... Medium portion ..................................... 70gOrange ................... Medium sized ....................................... 160gApple ...................... Medium sized ....................................... 112gBanana ................... Medium ................................................ 100gPorridge .................. Medium portion ..................................... 160gBreakfast Cereal ..... Flake type (medium serving) ................ 35g approxRice ........................ Medium portion, boiled ......................... 180gPasta ...................... Medium portion, boiled ......................... 180gCoffee ..................... Instant .................................................. 2gSugar ...................... Per serving ........................................... 4gHealthy Recipes3.12 Catering Managers should develop and implement standard recipes as a means ofmaintaining a quality provision. They should constantly review their practices in order toprovide increasingly healthy meals. Ways of doing this include:Checking recipes and, wherever possible, reduce fat, sugar and salt levels. Sugarsubstitutes or salt alternatives should not be used in food preparation. A minimaluse of salt in cooking is acceptable;Replacing more saturated fats (lard, suet, butter and pastry margarines) withunsaturated fats such as unsaturated block or soft margarines and white fats; oilssuch as rape seed, sunflower, safflower, olive or nut oils;Using a variety of fish, white or oily. The latter is thought to provide some protectionagainst heart disease;Using the leanest possible cuts of meat - remove skin from poultry before cooking ifit is to be casseroled because this is where poultry fat occurs;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 and 26: PSO 5000 Page 24to £5,000. Genetic
Page 27 and 28: PSO 5000 Page 262.32 The Catering M
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: PSO 5000 Page 34Meat, fish and meat
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
Page 76 and 77: PSO 5000 ANNEXES Page 32Trolley Con
Page 78 and 79: PSO 5000 ANNEXES Page 34Menu Suitab
Page 80 and 81: PSO 5000 ANNEXES Page 36Daily Food
Page 82 and 83: PSO 5000 ANNEXES Page 38Value of Wa
Page 84 and 85: 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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