Proper preparation of a wide variety of nutritional foods

Operation using well-trained staff with experience servicing large populations

Compliance with any physician-ordered special diets

Continuously maintained proper food temperatures

Effective, safe education & supervision of offender population

Safe, efficient and sanitary methods of service

Implementation of a written food service plan with clear objectives, policies, and health standards  

Compliance with all federal and state sanitation standards

Proper use of large scale cooking and baking equipment

All necessary steps taken to prevent food borne pathogens

Emergency plan implementation in case of power outages or other unforeseen circumstances.

SOPs that incorporate current facility policies and procedures