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Catering

Prison catering departments are required, under the Northern Ireland Prison and Young Offenders Rules 1995 to…. 'provide every prisoner with sufficient food which is wholesome, nutritious, palatable, adequately presented and well prepared and which takes into account age, health, and work and, as far as practicable, religious or cultural requirement' (Rule 82).

The main objective of every Prison Service catering team is:…. 'to provide a varied and healthy menu which takes account of prisoners preferences whilst maintaining compliance with all relevant food safety legislation.'

The prison service catering requirements are supplied by an 'in-house' team of various officer and civilian grades who provide meals for staff and prisoners, 365 days a year in conjunction with a Service Level Agreement. The catering departments also have in place dedicated contingency plans for all emergency situations, fire, searches, etc.

As part of the overall service an extensive training plan is delivered to prisoners. Courses are structured, delivered, assessed, qualified and certificated to national standards. These awards range from Level 1 food hygiene training which is fully accredited with The Royal Institute for Public Health and Hygiene (RIPHH) and The Chartered Institute of Environmental Health (CIEH) to National Vocational Qualifications (NVQ) Levels 1,2,3 in Kitchen Portering and Food Preparation and Cooking. All training for prisoners can be acknowledged with an internationally recognised qualification that is acknowledged and excepted globally and can prove to be an invaluable tool to securing employment on their return to society.

These training standards are quality assessed on an annual basis to ensure they meet all the requirements laid down by the hospitality industry and the governing bodies of food safety.

Examples of good practice

  • All prisoners are offered a multi-choice menu, 4 main meal choices and 3 light meal choices, which include vegetarian, healthy (low fat) and ethnic options

  • All prisoners are surveyed bi-annually and any relevant issues or suggestions raised are acted upon / introduced.

  • All prisoners have access to a serial numbered complaints system, where a written response from the unit-catering manager is given to the individual prisoner.

  • Kitchens consistently pass and often supersede the legal requirements of annual inspections by the Environmental Health Officer (EHO).

  • All Northern Ireland prisons have successfully achieved the quality standards award ISO 9001:2000, the only prisons, to date, in the British Isles to have been awarded this accolade.

  • The catering department works in partnership with outside educational institutes to facilitate any prisoner who wishes to continue with any of these qualifications.

  • The catering department has worked with the Training and Tourism Board in an effort to secure employment in the hospitality industry on a prisoner's release from custody.

  • The catering departments work closely with and actively seek the guidance of recognised dieticians and religious figures, Moslem Imams, etc, when constructing menu choices.

New developments

  • The relocation and modernisation of the catering facilities at HMP Maghaberry.
  • As a direct result of the latest prisoners food survey meals to be restructured and serving times revised to give greater flexibility for attendance at workshops, education, etc.
  • A full waste management exercise throughout the NIPS catering service with a view to the introduction of the NIPS environmental policy.
  • The introduction of new generic menus.
  • In conjunction with the new menus, the introduction of a new NIPS catering policy document and catering procedures manual.

Useful reference sources

  • Prison and Young Offenders Centre Rules (NI) 1995.
  • The Food Safety Act 1990.
  • The Food Safety Regulations (NI) 1995.