(A) There shall be documentation that the food service operation complies with the regulations of the local or state health department.
(B) Prisoners shall be served a minimum of three meals at regularly scheduled intervals, not to exceed fourteen hours between meals.
(C) Menu cycles and contents shall be evaluated and approved annually by a qualified nutritionist or registered dietician.
(D) Records of food items served at meals shall be maintained.
(E) The jail shall make provisions for modified diets by physician's order or to accommodate the mandatory dietary requirements of a recognized religion.
(F) All persons involved in the preparation of food shall receive a pre-assignment medical examination and annual re-examinations.
(G) The jail shall institute policies and procedures that require that:
(1) All food handlers are instructed to wash their hands upon reporting for kitchen duty and after using the toilet.
(2) The food services manager or designee visually checks and questions prisoners and others working in food service each day for health and cleanliness prior to their beginning work. Any deficiencies are corrected immediately.
(H) The jail shall maintain security within the kitchen area including accounting for utensils, controlling supply storage, supervising incoming supplies and daily disposal of garbage.