SECTION 310:670-5-7. Food services and dietary requirements

(a)   Each inmate shall be provided at least three (3) meals each twenty-four (24) hours that meet the national recommended allowance for basic nutrition. At least two (2) hot meals shall be provided daily. There shall not be more than fourteen (14) hours between the breakfast and evening meals.

(b)   Special diets shall be available for inmates with a physician's or dentist's order. The order should be supported by evidence of the medical condition addressed by the diet. Special diets shall be planned and prepared by one who is skilled in preparing special diets according to a physician's or dentist's order. Inmate diets are modified when ordered by the appropriate licensed individual to meet specific requirements related to clinical conditions.

(c)   If it is a requirement of an inmate's religious beliefs that the inmate adhere to dietary practices, reasonable provision shall be made for such diets from meals that are currently being served.

(d)   A uniform record keeping system shall be developed to record the items served for each meal. This record shall be maintained in a manner that is retrievable for review and maintained for a minimum of one month.

(e)   Food shall not be used as a reward or disciplinary action, nor shall the menu be varied for the same reason.

(f)   All meals shall be served under the supervision of staff. An inmate's refusal to eat as an act of grievance shall be documented consistent with facility policy and reported to jail administration on a periodic basis as established by facility policy. A record of the grievance and its attempted resolution should conform with the grievance requirements at 310:670-5-4(g). The designated medical authority shall be advised of the refusal. The refusal to eat one meal shall not trigger the requirements in this paragraph.

(g)   Any inmate assigned to food service shall be closely supervised and shall maintain a high degree of personal hygiene. Each inmate, providing food service or acting as a food employee, shall be instructed they are to inform the kitchen supervisor and shall not work in the kitchen if they are experiencing nausea, vomiting, abdominal cramps, diarrhea, an active respiratory infection, or fever, or have open sores on their hands or arms. Each inmate, providing food service or acting as a food employee, shall wear a hairnet or hat, beard guard, and gloves while preparing and serving food.

(h)   Ice machines that are available to the inmates shall be dispenser-type.

(i)   Menus shall be reviewed and approved in advance by a registered dietician or a request may be made to the Department of Health for a standardized menu.

[Source: Amended at 8 Ok Reg 3129, eff 7-18-91 (emergency); Amended at 9 Ok Reg 1433, eff 5-1-92; Amended at 13 Ok Reg 2139, eff 6-13-96; Amended at 20 Ok Reg 2387, eff 7-11-03; Amended at 21 Ok Reg 2445, eff 7-11-05; Amended at 36 Ok Reg 1731, eff 9-13-19]