Authority: IC 11-8-2-5; IC 11-12-4-1

Affected: IC 11-12-4-1

Sec. 12. (a) Each sheriff shall establish written policies and procedures concerning the quantity and quality of food served to inmates.

(b) Food shall not be used as a reward or withheld as a disciplinary measure. All meals shall be served under the supervision of the jail administrator or his or her designee. There shall be not more than fourteen (14) hours between the evening meal and breakfast. Inmates shall be served three (3) meals each day. At least one (1) meal each day shall be cooked.

(c) Menus shall:

1. (1) be prepared in advance, and records of all menus and all meals served shall be retained;
2. (2) be approved by a qualified dietician;
3. (3) reflect the average daily caloric intake; and
4. (4) be reviewed every two (2) years or after any substantial change in daily inmate physical activity.

All food service areas and equipment shall be inspected daily by administrative jail personnel. All food must be placed on racks off the floor. Food must be covered or enclosed while being transported to the inmate area.

(d) To ensure that the jail kitchen is maintained in a safe and sanitary condition, the following requirements shall be met:

1. (1) All kitchen equipment and floors shall be cleaned daily. Walls and vents shall be cleaned regularly.
2. (2) The sheriff shall request the local health officer, or an otherwise qualified agency, conduct inspections of the kitchen facilities at least annually, to ensure compliance with established health and sanitary standards.
3. (3) Eating utensils shall be sanitized after each use. Alternatively, plastic disposal utensils may be used for each meal.
4. (4) Kitchen equipment must be operational and safe for use.
5. (5) Inmates working in the kitchen shall be given a preservice examination and a daily visual examination thereafter to ensure that they do not have any obvious signs of contagious diseases or other ailments that could facilitate food contamination. Inmates shall wear clothing approved for food handling when working in the kitchen and during the delivery of food to inmates.

(e) Medical diets approved by the responsible physician shall be honored. A request for a religious diet should be honored when the failure to honor such diet would impose a substantial burden on an inmate's free exercise of religion.

(f) Each sheriff shall establish in writing a control system to monitor and control food pilferage, misuse, or spoilage.

(Department of Correction; 210 IAC 3-1-12; filed Jul 27, 1981, 10:30 a.m.: 4 IR 1813; readopted filed Nov 15, 2001, 10:42 a.m.: 25 IR 1269; readopted filed Jul 6, 2007, 2:54 p.m.: 20070725-IR-210070277RFA; filed Sep 11, 2012, 2:30 p.m.: 20121010-IR-210110741FRA; readopted filed Oct 2, 2018, 8:46 a.m.: 20181031-IR-210180366RFA; readopted filed Nov 21, 2024, 3:21 p.m.: 20241218-IR-210230836RFA)