Feeding The Masses

Imagine having to produce 25,000 meals a day in a kitchen no larger than an average size hotel banquet room! That is precisely what staff and inmates do each day, 24 hours each day, at the Maricopa County Jail system. Two meals a day are prepared and staff must follow some very strict guidelines to meet federal and state requirements. Inmate diets must include approximately 2,900 calories per day...all five food groups must be represented...the total fat intake for the day cannot exceed 30%...what a headache for staff!

Despite the rules and regulations, the staff in food services is outstanding. They feed inmates cheaper than any other jail system in the country. Each meal costs under 45 cents. How they manage to do this is explained below. Jail systems throughout the country look upon the Maricopa County Jail system as the leader in institutional food services. Read and learn!

In Fiscal Year 1994/95, the Food Services Section adopted many innovative, cost effective programs and projects. These projects include participating in the Arizona Gleaning Coalition, actively searching for and procuring "special buy items", bartering with the Arizona Food Banks and instituting an innovative food preparation system known to the industry as "Cook/Chill". Although they are relatively new endeavors, these programs have already produced several million dollars in savings.

We entered into the Arizona Gleaning Coalition in February 1994. The mission of the Coalition is to reduce hunger in our state through the gleaning of usable produce and food products from various corporations, growers, food banks and government agencies. Our advent into the coalition provided the necessary transport and labor through the Distribution Services Section and Inmate Work Programs of the M.C.S.O. to dramatically impact the Coalition's efforts toward the elimination of hunger. In return for our services, portions of the products gleaned, and excess food from the food banks, are given to the Sheriff's Office for use by the Food Services Section. This food is assimilated into the inmate menu and reduces food costs by replacing menu items which would otherwise be purchased.

An offshoot of the gleaning project is our use of "bartering" to more effectively utilize some of the food items gleaned. Occasionally, the Arizona Food Banks receive gleaned products which they cannot easily use in their programs, and the same problem sometimes arises with gleaned products received by Food Services. In such situations, we will trade gleaned products for gleaned products better suited for our individual needs. This cooperation not only promotes harmony and good will between our agencies, but provides additional saving to our overall costs.

Food Services has also adopted a program for "cost savings through selective purchasing", or "special buys". This program enables vendors to actively solicit product overruns and seconds, at specially reduced prices. In many cases, these items are purchased at prices fifty percent less than current comparable items. These items are utilized in our inmate meal service and replace items which would be otherwise purchased at significantly higher prices.

In order to put all of the gleaned, bartered, donated and special buy items to the most effective and efficient use, Food Services has instituted a food preparation system known as "Cook/Chill". In this process, casserole food items, such as Sloppy Joe, spaghetti sauce or chili beans, are prepared in twelve hundred gallon batches. When fully cooked, these items are pumped from the cooking kettles into sterile, cryovac bags, sealed, and then chilled to forty degrees or lower within forty-five minutes. This procedure pasteurizes the food product and allows for a longer and safer shelf life. We currently produce seventeen menu items using this process and often produce additional single-run items, depending on the amount and type of donated, gleaned or bartered items on hand in our warehouse inventory.

Although we process donations, barters and gleanings at a phenomenal rate, not all items are able to be processed in a timely manner. These items deteriorate and are no longer safe or cost effective to prepare. These items and any other damaged or unsafe food items are generally given to a local swine owner, rather than to the landfills. Thus, the food chain is complete.

The Food Services Section is an intricate, many faceted operation. We are governed by all current rules of Safety, Sanitation, Security and Supervision. Our staff members are required to directly supervise inmate workers in the preparation and service of meals, and the cleaning and sanitation of our Food Service Facilities.In addition to supervision, our staff must also educate these inmates in proper food handling techniques and sanitation in accordance with the Maricopa County Health Code. Furthermore, it is necessary for our staff members to be familiar with medical and religious dietary requirements to properly supervise the preparation and service of these types of diets. Although we adhere to special diet menus developed by a registered Nutritionist, situations arise in which certain items are unavailable and decisions on the substitution of dietary equivalents must be made. Add the duties of assigning inmate jobs, maintaining inventories, requisitioning supplies and scheduling product processing and production to our other job requirements, and a picture of our typical daily duties is obtained.

Our operations are supported, conducted and maintained by the hard work and dedication of our line staff. This synopsis of the Maricopa County Sheriff's Office Food Service Section is merely an overview of our complicated organization. For more information, feel free to contact the Sheriff's Office Department of Public Relations or M.C.S.O. Food Services Section directly.