Going beyond bread & water behind-bars
- MarketCapsule: How prison F/S pay shapes up. // FoodService Director;10/15/98, Vol. 11 Issue 10, p3
Presents a graph illustrating the gap between correctional and other segments of foodservice compensation in the United States in 1998. Percentage of increase in new food service facilities that will be built to accommodate the growing prison population.
- Fed meal costs rise 1.2% up 6.5% in states. // FoodService Director;10/15/98, Vol. 11 Issue 10, p88
Reports on rise of food spending at federal and state prisons in the United States in 1997. Prison inmate costs and jail expenditures; Increase in cost of feeding civilian and guard staffs; Shift toward pay-as-you go among staff workers; Federal Corrections' contracting out of a portion of its...
- How cook-chill runs in NY State's Dept. of Corrections. Weisberg, Karen // FoodService Director;10/15/98, Vol. 11 Issue 10, p94
Focuses on cook-chill food production facilities at New York State's prisons and correctional institutions. Maintenance of a central ordering system; Food costs per inmate per day; Potential for reducing meal costs and saving taxpayer dollars; Improvement of food quality, increase in variety,...
- WITH AUTO TRACKING SYSTEM: Okla. prison lowers per-day cost. // FoodService Director;5/15/2003, Vol. 16 Issue 5, p10
Focuses on the Checkin, a computer system that tracks inmate feeding, implemented by James Crabtree Correctional Center in Helena, Oklahoma. Details of the operation of the computer system; Benefits of having the computer system.
- MARKET NEEDS SET TO EVOLVE: The geriatric prison--a corrections/health hybrid. Althaus, Christine Berndt // FoodService Director;10/15/2000, Vol. 13 Issue 10, p48
Focuses on the establishment of state correctional institutions that offer health and geriatric care services to prisoners in the United States. Status of crime rate in the country; Details on SCI-Laurel Highlands, a state correctional institution in southwestern Pennsylvania; Information on...
- Using Video & Outside Sources: Training Steps Up at Okeechobee Corr. Unit. // FoodService Director;10/15/99, Vol. 12 Issue 10, p44
Focuses on the extensive food service training for staffers and inmates at the Okeechobee Correctional Facility in Florida. Population of the correctional; How its kitchen program works; Details on the training.
- Food Service and Nutrition Strandards--What Jail Administrators Need to Know. Wakeen, Barbara // American Jails;Jan/Feb2006, Vol. 19 Issue 6, p49
The article focuses on the food service in jails that must comply with policies and standards. It is the Food Service Director or Registered Dietitian who is responsible for the day-to-day operations with regard to food service. There is variation in food service standards for jails per state...
- Misbehave in prison? Eat the brick. Ko, Marnie // Report / Newsmagazine (Alberta Edition);5/13/2002, Vol. 29 Issue 10, p31
Discusses a meal which is fed to prisoners who do not obey the rules in Maryland. Nutritional value of the meal, which reportedly smells and tastes bad; Statement of Maryland Supermax prison security chief James Smith that the meal serves as a strategy for behavior control.
- HOW PRISON FOODSERVICE IS PERFORMING. // FoodService Director;10/15/2003, Vol. 16 Issue 10, p37
Presents statistical data on prison food service in the U.S. in 2002. Food purchases by state departments of corrections and the U.S. Federal Bureau of Prisons; Daily food allocation per inmate; Amount spent on food-service equipment purchasing and facility renovations.