Passover theme meal

1. In 2009, the Maryland Department of Public Safety and Correctional Services (DPSCS)

started serving kosher meals due to Governor O’Malley believing that “In America,

people of every faith are entitled to practice that faith to the fullest extent possible, even in

a correctional setting”.1 Because of this, a Passover menu is also required in correctional

institutions. As part of my theme meal, I decided to rework the current Passover menu.

Because it is a government institution, the menu options are very limited and the cost per

day is very low. This really limited the variety for the menu. In looking at the menu for

the previous year, it appeared that the inmates were eating the same food every other day.

I wanted to create a menu that at least attempted to space out the menu offerings, even if

they are the same foods as the menu last year. This menu will serve 183 inmates in 5

facilities; Maryland Correctional Institution-Hagerstown, Roxbury Correctional

Institution, North Branch Correctional Institution, Western Correctional Institution and

Maryland Correctional Training Center. Inmates must sign up several months in advance

to ensure that adequate amounts of food are ordered. The other inmates will eat a regular

diet or their prescribed medical diet. Passover runs from April 14th through April 21st this

year. The analysis provided in this project looks at only one week of the menu since many

food items are repeated.

For the meal, another element that was supposed to be incorporated was a

way to reduce waste or protect the environment. Currently, the institutions

actually do recycle boxes and cans. They used to garden but, due to budget

constraints and difficulties with inmates, this practice has been eliminated and the

land is leased out. A recommendation to help reduce environmental impact

would be fixing the somat machines that each facility has. The facilities have

remote pulpers, which work by mixing food waste, compostable disposables,

cardboard and other paper types and non-compostable waste such as plastics,

polystyrene and aluminum foil with water to form a slurry and then pumping the

slurry to the

hydra-extractor.2 This extractor then removes the water leaving a semi-dry pulp,

which is discharged into a new container for disposal.2 The pulp takes up much

less space in a dumpster, so trash does not need to be hauled as frequently. The

water that is removed is returned to the pulping tank so it can be re-used, which

significantly reduces water waste.2 For more information on somat, please visit

http://www.somatcompany.com/Products/Remote-Pulpers/

Please see the next pages for the Passover menu and the standard facility

cycle menu. A pdf of the menus has also been uploaded to Moodle.

2. Currently, the DPSCS does not have any pork on their menu and does serve kosher

foods.3 During Passover, the menu and theme meal must be composed of foods that are

kosher for Passover. These foods must also follow the Dietary Reference Intakes (DRIs)

for ages 19-50 years old and above. The USDA MyPlate recommendations for fruit and

vegetable intake are also followed.3

The approximate composition of the DPSCS regular diet is:

Calories: 2,800-3,0003

Protein: 89-97 grams3

Fat: 92-105 grams3

Carbohydrates: 386-492 grams3

Dietary fiber: 20-25 grams3

These menus must serve both the men’s and women’s facilities. There is a

separate requirement for pregnant females, which increases all of the

macronutrients and also provides a vitamin and mineral supplementation. The

main difference is that they receive two pints of milk a day and evening

nourishment, while a regular diet does not.

3. The revised menu for Passover does meet the facility guidelines for nutritional adequacy

including the requirements for calories, protein, carbohydrates. The requirement for fat is

not met, but is very close. On average, the daily fat intake is 82 g and the requirement is

92-105 g. This should not be a problem since lower levels of fat are healthy. It is very

feasible to produce this menu because both breakfast and lunch are cold meals, which is

what the chief of food services requires during Passover. All of the foods that will be

provided are kosher for Passover foods, which is a requirement for Passover. In most

facilities, there is a fair amount of inmate labor to ensure that everything is done on time.

In facilities that are on lockdown and may have less inmates in the kitchen, the

correctional dietary officers (CDO) and sometimes people from other departments, will

step in to make sure meals are prepared on time. The breakfast is mainly fresh fruit and

cold cereals, which makes it easy to prepare. Lunch is a variety of cold protein sources

such as tuna or cottage cheese, which just need to be removed from containers

beforehand and portioned out during tray lines. One of the interesting things about the

dinners, and something that really reduces variety, is that they are prepackaged dinners.

Part of the reason for this is due to the limited space to prepare these foods. Each kitchen

has a kosher section, but it is not very large. The dinner must be a hot item so to ensure

that the food is truly kosher and there will be space to prepare it, prepackaged dinners are

used. The matzo provided at each meal is also prepackaged, which saves time rather than

baking it in the facility.

Aesthetically, the meals may not be very exciting. Breakfast may not be

terrible because some of the cereal is colorful and the fresh fruit will also provide

a splash of color. Lunch has a larger variety of fresh vegetables so the plate may

be more colorful. Also, since the vegetables provided at this time are all fresh and

raw, they will retain their color and be brighter. Dinner does not seem like it will

be as colorful either. I have not seen the prepackaged meals, so I am not sure what

they will look like. Another reason they may not look as appealing is because of

the trays they are served on. Since it would be very expensive to keep a separate

set of kosher trays and a kosher dishwasher, all kosher meals, including Passover,

are served on Styrofoam. All of the dining utensils are plastic, too. This reduces

the aesthetic quality of the meal, but unfortunately there is nothing that can be

done to improve this.

4. Do phase

5. Nutrient analysis

a. To conduct the nutrient analysis, I used the program MyDietAnalysis

from Pearson Education. When available, actual nutrition content from

the frozen dinners was used. Unfortunately, the company never sent all of

the nutritional information, so some of the foods are approximations.

Please see next pages for nutritional analysis for each day

Section 5a: Nutrient analysisDay 1

Meal Kcal Protein (g)

CHO(g)

Sugar (g)

Sat. Fat (g)

Sodium (mg)

Fiber (g)

Breakfast:Fresh fruit Boiled egg Crunch fruit cereal MatzoJelly Margarine Milk Coffee Sugar

1,107 41 187 83 8 716 16

Lunch:Fresh Fruit Cottage Cheese Broccoli Lettuce Italian Dressing Carrot sticks Margarine MatzoGrape Juice

774 20 90 68 7.6 1,357 8

DinnerFilet of soleWhipped potatoes and carrots MatzoGrape Juice Choc. Chip Muffin

1,366 36 207 83 10.92 662 16

TOTALS 3247 97 484 234 26.52 2,735 40

Section 5a: Nutrient analysis

Day 2

Meal Kcal Protein(g)

CHO(g)

Sugar(g)

Sat.Fat (g)

Sodium(mg)

Fiber(g)

Breakfast:Fresh fruit Honey rings Matzo Jelly Margarine Milk Coffee Sugar

962 34 182 68 5.25 612 20

Lunch:Fresh Fruit Tuna Broccoli Lettuce Celery sticksFrench Dressing MatzoGrape Juice

843 39 149 63 2.16 608 18

DinnerPoached SalmonDiced potatoes and carrots MatzoCoffee Grape Juice Sugar cookies

719 35 73 32 8.4 70 6

TOTALS 2,524 108 404 163 15.8 1,290 44

Section 5a: Nutrient analysis

Day 3

Meal Kcal Protein(g)

CHO(g)

Sugar(g)

Sat.Fat (g)

Sodium(mg)

Fiber(g)

Breakfast:Fresh fruit Cottage cheese Cocoa Rings MatzoJelly Margarine Milk Coffee Sugar

1,045 44 191 90 6.22 1,064 18

Lunch:Fresh Fruit Amer. Cheese Onion Cabbage Lettuce Celery sticks Italian Dressing MatzoGrape Juice

1,144 30 163 73 15.5 1,849 21

DinnerSardines Baked potato Carrots Tomatoes Margarine Matzo Grape JuiceApple cinn. Muffin

1,014 40 170 58 3.4 779 21

TOTALS 3203 114 524 221 25.1 3,692 60

Section 5a: Nutrient analysis

Day 4Meal Kcal Protein

(g)CHO(g)

Sugar(g)

Sat.Fat (g)

Sodium(mg)

Fiber(g)

Breakfast:Fresh fruit Boiled egg Crunch fruit cereal MatzoJelly Margarine Milk Coffee Sugar

1,107 41 187 83 8 716 16

Lunch:Fresh Fruit Cottage Cheese Broccoli Lettuce French Dressing Carrot sticks Margarine MatzoGrape Juice

1,126 37 179 82 5.7 1235 25

DinnerTuna Baked potato Tomatoes Celery sticks Carrot sticks Margarine Matzo Coffee SugarChoc. Chip Muffin

1,061 41 173 49 6.8 836 18

TOTALS 3294 119 539 214 20.5 2,787 59

Section 5a: Nutrient analysis

Day 5

Meal Kcal Protein(g)

CHO(g)

Sugar(g)

Sat.Fat (g)

Sodium(mg)

Fiber(g)

Breakfast:Fresh fruit Honey rings Matzo Jelly Margarine Milk Coffee Sugar

948 33 180 66 5 597 20

Lunch:Fresh Fruit Sardines Cauliflower Lettuce OnionItalian Dressing Margarine MatzoGrape Juice

1060 40 158 69 5.67 1,149 22

DinnerFilet of soleWhipped potatoes and carrots MatzoMargarineGrape Juice Brownie

512 11 104 38 1.59 82 9.90

TOTALS 2,520 84 442 173 12.3 1,828 51.9

Section 5a: Nutrient analysis

Day 6Meal Kcal Protein

(g)CHO(g)

Sugar(g)

Sat.Fat (g)

Sodium(mg)

Fiber(g)

Breakfast:Fresh fruit Cottage cheese Cocoa fruit MatzoJellyMargarine Milk Coffee Sugar

1,067 43 189 88 8.83 1,062 18

Lunch:Fresh Fruit Boiled egg Spinach Matzo Grape Juice

674 31 103 16 5.13 376 18

DinnerAmer. cheese Carrots Tomatoes Lettuce French Dressing Margarine MatzoGrape Juice Cookies

1,101 29 159 74 15.5 1,372 15

TOTALS 2,842 73 451 178 29.5 2,810 51

Section 5a: Nutrient analysis

Day 7Meal Kcal Protein

(g)CHO(g)

Sugar(g)

Sat.Fat (g)

Sodium(mg)

Fiber(g)

Breakfast:Fresh fruit Crunch fruit Matzo Jelly Margarine Milk Coffee Sugar

952 29 186 82 4.88 716 16

Lunch:Fresh Fruit Cottage Cheese Tomatoes Lettuce Carrot sticks OnionItalian Dressing Margarine MatzoGrape Juice

814 30 125 37 5 1,211 21

DinnerFilet of soleWhipped potatoes and carrots MatzoMargarine Grape Juice Apple cinn. Muffin

628 23 104 87 1.91 381 3

TOTALS 2,394 82 415 206 11.8 2,308 40

b.

Meal Kcal Protein

(g)

CHO

(g)

Sugar

(g)

Sat.

Fat

(g)

Sodium

(mg)

Fiber

(g)

PoachedSalmon Diced potatoes and carrots Matzo Coffee Grape Juice Sugar Cookies

719 35 73 32 8.4 70 6

Overall, my theme meal has good nutritional value. The DPSCS follows the DRIs

for men 19-50 years old. For protein, this is about 56 grams a day. This meal provides

about half of that. The DPSCS says that the inmates should receive 89-97 grams a day,

so this meal gives about 1/3 of that. The saturated fat level is a bit higher than it should

be, but the salmon is providing about 6 of the grams of saturated fat. The salmon does

provide mono and polyunsaturated fats though, so it has many health benefits. While the

fiber in this meal is a bit lower, other meals provided this day are higher in fiber. The

sugar content is also less than 10% of the total calories of the meal. The sodium content

is not very high either.

c.

Meal Passover Regular

Calories 719 1353

Protein (g) 35 39

CHO (g) 73 251

Sugar (g) 32 83

Sat. Fat (g) 8.4 5.93

Sodium (mg) 70 1,222

Fiber (g) 6 16

During the week of Passover, inmates who are not Jewish eat a regular meal. In

comparing the regular meal to the Passover meal, there are some very big differences.

The Passover meal provides a lot less calories, carbohydrates, sugar and sodium than the

regular meal. The two biggest benefits of the Passover menu are the decreases in sodium

and sugar. The regular meal provides almost the total daily-recommended amount of

sodium while the Passover meal provides about 17 times less sodium. It also provides

about 2.5 times less sugar. The two meals provide approximately the same amount of

protein, both providing an appropriate amount according to the DRI, but also according

to the DPSCS meal requirements. The regular meal has two positive nutritional aspects

to it. It has less saturated fat than the Passover meal. It also has a lot more fiber. The

regular meal provides about 65% of the inmates’ needed fiber, but the Passover meal

only provides 19%.

The theme meal does fit most of the DPSCS requirements for meals. Per day, the

inmates are required to have 2,800-3,000 calories. This averages out to about 967 calories

a meal. This meal is a little low in calories and on the day of the theme meal, the number

of calories needed is actually not met. Daily carbohydrates should be around 146 grams a

meal and this meal only provides 73 grams, but during the rest of the meals the

carbohydrate levels are higher and the DPSCS requirements are met. Protein provided per

meal should be around 31 grams and this meal provides 35 grams. Fat should be no more

than 92-105 grams a day, or approximately 65 grams a meal. This meal only provides 32

grams of fat. It does have

salmon, which provides healthy fats. The fiber requirements are 20-25 grams a day. This

meal provides 6 grams of fiber, which is low. But overall, the inmates will still receive

about 44 grams of fiber that day, which is higher than the DRI suggests.

Nutrient

Basic Components

Value Goal 0 50 100 150

718.59 31 %1,352.96 58 %

Calories from Fat 283.74 44 %229.48 35 %

Calories from SatFat 75.72 37 %53.40 26 %

Protein (

g) 35.01 64 %39.06 72 %

Carbohy drates (g) 72.66 23 %250.77 78 %

Sugar ) 31.5982.80

Dietary Fiber (g) 6.00 19 %15.76 48 %

Soluble Fiber (g) 0.001.86

InSolubl e Fiber (g) 0.002.20

31.53 44 %25.50 35 %

Saturated Fat (g) 8.41 37 %5.93 26 %

Trans Fat (g) 1.392.08

Mono Fat (g) 3.63 14 %6.58 25 %

Poly Fat

(g) 2.27 10 %4.38 19 %

Cholesterol (mg) 100.00 33 %78.97 26 %

Water ) 1.54 0 %384.34 10 %

76.44 8 %182.05 20 %

56.93862.02

0.00 0 %1.03 86 %0.00 0 %0.72 55 %0.00 0 %8.96 56 %0.00 0 %0.33 25 %0.01 0 %0.01 0 %

18.01 20 %15.73 17 %0.00 0 %0.00 0 %0.84 6 %4.63 31 %

Question 5c: comparison of PassoverTheme meal and regular meal

Comparison ReportCompare two Profiles side by side. You can also compare individual days or even meals.

Profile InfoPersonal: Passover 2014 Male 38 yrs 5 ft 6 in 150 lb Day(s): Day 2 (Dinner)Activity Level: Sedentary Strive for an Active activity level.Weight Change: None Best not to exceed 2 lbs per week.BMI: 24.2 Normal is 18.5 to 25. Clinically Obese is 30 or higher.

Personal: Regular diet Male 34 yrs 5 ft 6 in 150 lb Day(s): Day 2 (Dinner)Activity Level: Sedentary Strive for an Active activity level.Weight Change: None Best not to exceed 2 lbs per week.BMI: 24.2 Normal is 18.5 to 25. Clinically Obese is 30 or higher.

Calories

Fat (g)

Vitamins

Vitamin A - RAE (mcg)

Beta-carotene (mcg)

Vitamin B1 - Thiamin

(mg)

Vitamin B2 - Riboflavin (mg)

Vitamin B3 - Niacin

(mg) Vitamin B6 (mg)

Vitamin B12 (mcg)

Vitamin C (mg)

Vitamin D - mcg

(mcg)

Vitamin E - Alpha Toc. (mg)

0.09 0 %284.86 71 %

100.34 10 %248.19 25 %

3.73 47 %10.72 134 %

0.28 0 %157.67 38 %

0.47 0 %311.58 45 %

1.79 0 %1,223.85 26 %

0.0363.8870.15 5 %

1,222.31 81 %0.00 0 %2.75 25 %

0.190.372.073.990.000.000.00

17.47

0.00 0 %0.00 0 %0.00 0 %0.20 7 %0.00 0 %6.24 78 %0.00 0 %1.48 49 %0.00 0 %0.00 0 %

Folate (mcg)

Minerals

Calcium (mg)

Iron (mg)

Magnesium (mg)

Phosphorus (mg)

Potassium (mg)

Selenium (mcg)

Sodium (mg)

Zinc (mg)

Omega-3 (g)

Omega-6 (g)

Alcohol (g)

Caffeine

(mg)

Other

MyPlate Values

MyPlate - Fruits

MyPlate - Dairy

MyPlate - Grains

MyPlate - Vegetables

MyPlate - Protein Foods

Exchange Values

Exchange - Fruit

Exchange - Meat

Exchange - Very Lean Meat

Exchange - Milk

Exchange - Other Carbs 0.31

6.86

Exchange - Starch

Exchange - Vegetables

7.15

3.13

Exchange - Fat 1.49

2.23

6. The aspect that I think should be incorporated into the theme meal to reduce waste and

environmental impact was fixing the somat machines in the facilities. This has many

challenges because I know for a fact that 3 facilities have broken machines. It would cost

thousands of dollars to fix these machines which is something the state does not have the

budget to do. Also, in speaking with many of the CDOs, they actually do not like using the

somat machines. They find it inconvenient because the remote locations where food waste

is disposed of tend to be further away from the actual food preparation areas. This poor

design in the kitchens is not something that could be easily fixed, short of tearing up the

entire facility, which is obviously not a feasible solution. Unfortunately, even if the somat

machines were fixed, I am not sure they would be utilized that often. Because each broken

somat has something different wrong with it, the actual cost to fix each one is currently

unknown. DPSCS has not had anyone come out to give an estimate on repair costs. I am

not sure how much money would be saved if the machines were repaired and actually

used, but I think the reduced waste would have a big environmental impact. These

facilities serve a large population, so a lot of waste is produced each day.

7. Marketing for my theme meal could not take place in the actual institution due to strict

regulations. Instead, I created hypothetical marketing, including table tents and flyers that

could be hung up. The table tents feature the menu on one side and Passover trivia on the

other side, with the answers on the inside of the tent. Please see the next pages for

marketing samples. If I were able to decorate the dining rooms, I would use a blue and

white theme since those are the colors of the Israeli flag. Tables could alternate between

blue tablecloths with white napkins and white tablecloths with blue napkins.

Passover is a Jewish festival that celebrates the Israelites’ exodus from

Egyptian Slavery?

Come celebrate Passover with us from April 14th through April 22nd

Learn more about the history of Passover. Enjoy Kosher foods such as matzo

throughout the entire week

Please see uploaded pdf for a larger view of this image.

8. The budget for the DPSCS is $3.25 a day per inmate. The Passover meal never meets

the budget requirements because the foods must be kosher for Passover and these foods

tend to be much more expensive. The Passover meal will be serving 183 inmates. The

regular meals serve the remaining population. Some inmates may be on medical diets, the

lacto-ovo diet or may not attend the meal at all. For budgeting purposes, the number of

inmates in the five facilities were added up and 183 were subtracted for the Passover

meal. The total number used for budgeting the regular meal was 8,800 inmates. The

budget for the regular meal was $10,837.30 with a per-person cost of $1.24. The

Passover theme meal budget was lower at $2,130, but the per-person cost is higher at

$11.64. The recipe cost to serve 8,800 inmates for the regular meal was $8,814.92, which

works out to about $1 a person. For the Passover theme meal, the recipe cost was

$2,015.70 with a per-person cost of $11.01. The costs for the budget and the meal were

similar because of the items used. For the regular meal, the meat sauce and the pudding

are premade cook-chill items that the facilities receive. The Passover theme meal uses

frozen meals, so recipe costs are also not broken down. Neither of the menus really

have “recipes” to analyze the cost for. Providing a Passover menu is very expensive for

the region, but since it is a requirement for correctional institutions, the increase in cost

cannot be avoided. Please see next pages for equipment order, budget charts and recipe

cost charts.

Question 8: Equipment order

Kosher oven available in kitchen supplyStyrofoam tray available in kitchen supplyPlastic utensils available in kitchen supply

Budget for theme mealQuestion #8Food/Ingredients Specifications Market unit size Quantity needed Market unit cost Total cost (price per amt used)Poached salmon meal with diced potato/carrots 12/12 oz 16 $75.96 $1,215.36Margarine single serve cup 600 ct 1 $24.12 $24.12matzoh kosher for PSVR 30/1 lb 2 $52.88 $105.76Coffee kosher for PSVR 1000 ct 1 $129.50 $129.50Sugar packets 1000 ct 1 $25.50 $25.50Cookies wrapped jelly cookies 24/ea 16 $39.36 $629.76

Total $2,130.00Cost per person $11.64

Budget for regular mealQuestion #8

Food/Ingredients Specifications Market unit size Qty. needed Market unit cost Total cost (price per amt used)Spaghetti 8 oz. 20# 220 $12.86 2829.2

Meat sauce CapKold 4 oz. 256 oz bag 275 $9.93 2730.75Tossed salad

lettuce 3 oz. 42-50#/cs. 48 $18 864onion 0.5 50#/cs. 7 26 182

tomato 0.5 25#/cs. 13 $19 247Dressing 1 oz 4/1 gal 18 $17.93 322.74Pudding CapKold 4 oz. 256 oz bag 275 $7.68 2112

Bread 3 slices 1 loaf 1100 $0.96 1056Margarine 1 T 30# 10 $16.01 160.1

Tea with sugar 8 oz.5 gal (dilutes to

5760 oz) 12.23 $27.27 333.5121

Total 10837.3021Cost per person 1.24

Recipe cost for theme mealquestion #8Ingredient/food Amount Purchase size Case cost Unit cost= Case cost/amt in case Total cost= amt x unit costPoached salmon w/diced pot/carro 183 12/12 oz $75.96 $6.33 1158.39margarine (2 cups) 366 600 ct $24.12 $0.40 147.132

Matzoh (3 slices) 549

30/1 lb (approx 13 slices per 1 lb, 390 slices in

30 lb)

$52.88 $0.14 76.86

Coffee 183 1000 ct $129.50 $0.13 23.6985sugar packets (2) 366 1000 ct $25.50 $0.03 9.333Wrapped cookies (2) 366 24 each $39.36 $1.64 600.24

Total recipe cost 2015.6535Total recipe cost/person 11.0145

Recipe cost for regular mealquestion #8

Ingredient/food Amount Purchase size Case cost Unit cost= Case cost/amt in case Total cost= amt x unit costSpaghetti 70,400 oz 20# 12.86/20# $0.04 $2,816

(20#=320oz)

Meat Sauce 35,200 oz 256 oz $9.93 $0.04 $1,365.38Tossed Salad

Lettuce 26,400 oz42-50#/cs. (EP:

559.36 oz)$18 $0.03 $849.54

Onion 4,400 oz 50# (EP:704 oz) $26 $0.03 $176Tomato 4,400 oz 25# (EP: 344 oz) $19 $0.06 $264

Dressing 8,800 oz 4/1 gal (512 oz) $17.93 $0.04 $352Pudding 35,200 oz 256 oz $7.68 $0.03 $1,056

Bread 6,400 slice 1 loaf (24 slices) $0.96 $0.04 $1,056Margarine 8,800 T 30# (960 T) $16.01 $0.02 $176

Tea with sugar 70400 oz5 gal (dilutes to

5760 oz)$27.27 $0.01 $704.00

Total recipe cost $8,814.92Total recipe cost/person $1.00

9. Due to the nature of the facility, I was unable to do all of the scheduling myself. I

was able to spend time creating the schedule with the lieutenants for both the

inmates and the other officers at both Maryland Correctional Institution- Hagerstown

and the Roxbury Correctional Institution. The officer’s responsibility in the kitchen

is to oversee inmate production and collect any raw food items or utensils that the

inmates may need and bring them to the inmates. The officers pretty much follow

the same schedule every week. The inmates have the responsibility of cooking,

serving and cleaning. The inmates schedule does not change that often either, but

one concern with their schedule is knowing other inmates in the kitchen. Care has to

be taken to try to limit interactions between inmates who are known to not get along,

belong to rival gangs, etc. This can lead to difficulties with scheduling so it is best

left to the lieutenant who knows the inmates well. I have attached copies of the

officer schedules for two of the facilities to show the differences in the way they

complete their schedule (next pages). For privacy reasons, I am unable to attach the

inmate schedule.

jl c -r Question 9: scheduling

D. HAWBAKER COO II 330 330 H 1230 330 330 330 1230 330 330 330 330 330 330 330 330 330 330 330 330 330 330D. KRINER COO II 1230 1230 1230 v 1230 1230 1230 1230 1230 1230 1230 1230 1230 1230 1230 1230 1230 1230

V. HAWKINS CDOII 330 330 330 330 330 330 330 330 330 330 330 330 330 v PLM. MORRIS COO II 330 3 3 330 H s 3 3 3 330 330 3 3 330 330 330 3 3 330 330

Question 9: scheduling

Month of APRIL 2014DATE: 1 2 3 4 5 6 7 8

EMPLOYEE'S WORK SCHEDULE9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30

Of Week: APRIL 2014 TUE WED THU FRI SAT SUN MON TUE WED THU FRI SAT SUN MON TUE WED THU FRI SAT SUN MON TUE WED THU FRI SAT SUN MON TUE WED

T. HULL COM 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7 7

H. WORGUL CDS 10 10 10 10 7 10 10 10 10 7 10 10 10 10 7 10 10 10 10 co 10

L. SLEASTER COO II 3 3 3 3 H 3 3 3 3 3 3 3 3 3 3 3 3 3

A. CACCIOLA COO I 11 11 11 11 PL 11 11 11 V H 11 v v 11 11 11 11 11 11 vL. BAKER COO I AC DE MY * AC DE MY * AC DE MY * AC DE MY * AC 11 11 11

M. EDWARDS COO II 11 10 11 11 11 11 10 11 11 11 H 10 10 10 11 11 10 11 11 11 11

T. BREEDEN COO II 11 11 PL H 11 11 11 10 11 11 11 11 11 11 PL 11 11 10 10 11 11 11S. GOODWIN COOT 11 11 11 11 11 11 H 11 11 11 11 11 11 11 11 11 11 11 11 11 11 11D. BOYER COO II 10 10 10 10 10 10 10 10 10 10 10 10 10 v 10 10 10 10 H 10 10R. HARDEO COO II 11 11 11 11 11 11 11 11 11 11 11 11 11 v 11 11 11 11 11 H V

10. Do step

11. Due to the nature of the facility, I was unable to conduct a post-meal evaluation. It is

considered too dangerous to leave the surveys and writing utensils out during the

meal times. Many fights start in the dining rooms and providing more writing

utensils could be considered hazardous. Many of the inmates would not provide

constructive criticism, even if asked. Instead, a sample of the post-meal evaluation

that would be provided, if it were possible, is on the next page. One thing that was

overheard though, was that the dessert was bland. Unfortunately, not much can be

done since those are the only kosher for Passover desserts that are available for

corrections.

Passover Meal EvaluationThank you for attending our Passover inner. Please complete this briefquestionnaire to provide feedback on the meal.

• Please rate each item on the menu on a 1 to 5 scale, 1 being terrible and 5 being excellent

Poached Salmon 1 2 3 4 5

Diced potatoes and carrots 1 2 3 4 5

Matzo 1 2 3 4 5

Cookies 1 2 3 4 5

• What changes, if any, would you like to see on the Passover menu?

• Please provide an overall impression of the meal

• Additional comments

Your feedback is appreciated.

12. A Passover menu is very important in corrections and having a menu that provides the

inmates with some variety is preferable. There were still not a lot of item choices of to put

on the menu, but the items that are used could at least be spaced out so the inmates are not

eating the same thing every day. Menu items had to be kosher for Passover, and they had

to be easy to prepare because the preparation areas for the kosher diet are very small in all

of the facilities. For this reason, lunch and breakfast were cold meals and the dinner meal

was just a frozen meal that was heated in a kosher over. Overall, the menu for Passover is

nutritive and meets the guidelines for the DPSCS menus. In some ways it was better than

the regular menu, especially since it had lower sodium and sugar and more fresh fruits

and vegetables for the lunch meal.

There was not a true theme meal because of the very strict requirements for menus,

budgets and safety, so I decided to observe the meal for April 15th, the second day of

Passover. Only 12 inmates participated in the facility where I observed the meal. For this

meal, the participants ate around 4:00 P.M., which is earlier than the other inmates. The

entree for the meal was poached salmon with a side of diced potatoes and carrots. This

meal was actually well received. According to some of the inmates, the frozen meals are

better than the regular meals. The cookies were not as well liked because the kosher for

Passover desserts do not have much flavor and are very dry. One of the dietary officers

told me that the desserts are never stolen, which is a bad sign because everything in the

kitchen gets stolen. I did overhear the inmates thanking the food service manager for

providing a Passover meal. It is nice to know that some of the inmates actually appreciate

it because some inmates sign up for the Passover meals and by the end of Passover they

have stopped showing up. This shows that they do not take it seriously.

I learned a lot while working on the Passover menu and meal. Starting with menu

development, I learned that there are very strict parameters that must be followed for the

religious diets, especially for Passover, and these really limit the options for the menu. I

also learned that when it comes to Passover, the budget for food no longer matters. Because

it is required to have the Passover menu, the facilities must pay the costs, no matter how

high they get. Companies charge more for kosher for Passover items, too. Cheese that is

kosher may be $22 for a block, but may be around $30 for the same amount of kosher for

Passover cheese. This frustrates a lot of people who work in the facilities and also people

who work in headquarters. I think that they may be less frustrated if the inmates actually

showed up to these meals and took it seriously, but a lot do not and the food goes to waste.

Managers get frustrated when a dish that costs $5-$6 is wasted.

I also learned how much work goes into preparing a truly kosher for Passover meal. The

rabbi had to re-kosherize each religious diet prep area. For facilities with much smaller

areas, this took about 30 minutes, but some of the facilities had larger prep areas and took as

long as an hour and a half. Inmates must also be properly trained to ensure there is no

contamination. I think one of the biggest things I learned is that no matter how much you

prepare, it is very easy for things to go wrong. My preceptor and I spent a lot of time

ensuring the proper amounts of food were ordered and each facility got what they needed.

Yet, the week before, one manager called saying that they had not received enough sardines

for one of the meals. In looking through the warehouse records, the proper number was sent

out. There was not enough in stock in the warehouse to send more to them, so a different

kosher for Passover menu item was sent. This meant that the menu variation was no longer

present and that all of the facilities were not making the same meal. It also means there was

a large quantity of food that had gone missing, leading to a higher food cost. My preceptor

thinks inmates stole the food since everything on the distribution end showed the sardines

going to the facility, which is something that can happen frequently. Being able to handle

last minute changes is important for a manager and a good manager will not let that bother

them too much.

I wish that for my theme meal I could have actually helped with more of the

preparation and serving, but due to security reasons I was unable to do this. Even though

I couldn’t be as involved as I would have liked, being in the central kitchen and

warehouse and being able to help distribute food to the 5 facilities and work through

their problems was a very good experience.

References:

1) Fingerhut, Eric. Kosher meals come to Md. Prisons. Jewish Telegraphic Agency. April 3, 2009.

2) Somat. Waste Reduction Technology. http://www.somatcompany.com/home/. Accessed March 13, 2014.

3) Department of Public Safety and Correctional Services. Medical Diet Manual. July 5, 2012.