RELATES TO:
KRS 196.035,
197.020, 217.280-217.390,
441.055
NECESSITY, FUNCTION, AND CONFORMITY:
KRS 196.035 authorizes the secretary to
promulgate administrative regulations necessary or suitable for the proper
administration of the functions of the cabinet or any division in the cabinet.
KRS 441.055 requires the Department of
Corrections to promulgate administrative regulations establishing minimum
health standards for jails that house state prisoners. This administrative
regulation establishes procedures for proper food services for full-service
jails.
Section 1. Procedures.
(1) The jail shall comply with
KRS 217.280 through
217.390 and
902 KAR 45:005.
(2) The jailer or jail administrator shall
provide adult prisoners with a nutritionally adequate diet containing at least
2,400 calories per day. Condiments shall not be included in the daily caloric
totals. If prisoners are housed in the diversion holding area during normal
meal times, they shall be fed. Meals may be either hot or cold.
(3)
(a)
Except as provided by paragraph (b) of this subsection, prisoners shall receive
three (3) meals per day, one (1) of which shall be hot. More than fourteen (14)
hours shall not elapse between any two (2) meals.
(b) The jailer or jail administrator may
elect to provide only two (2) meals on Saturdays, Sundays, and holidays, if
both meals still meet the minimum 2,400 calories per day. Condiments shall not
be included in the daily caloric totals. If the jailer or jail administrator
elects to serve only two (2) meals, more than sixteen (16) hours shall not
elapse between any two (2) meals.
(4) The jailer or jail administrator shall
provide for religious diets in accordance with
501 KAR 3:130 after review and
approval by religious authority.
(5) The jailer or jail administrator shall
provide for medical diets if prescribed by a medical authority. This shall
include any special dietary requirements to ensure adequate nutrition is
provided for pregnant prisoners.
(6) The jailer or jail administrator shall
maintain accurate records of all meals served.
(7) Food shall not be used for disciplinary
purposes.
(8) A nutritionist or
dietician shall approve the nutritional value of the jail menu on an annual
basis.
(9) Jail personnel shall
directly supervise all food prepared within the jail.
(10) All food shall be served under the
direct supervision of jail personnel.
(11) The jail shall have sufficient cold and
dry food storage facilities.
(12)
The jailer, jail administrator, or jail personnel shall inspect the food
service area daily.
(13) Canteen
food items purchased by prisoners may be stored or prepared in amounts that do
not pose a threat to the health or security of the facility.
