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Virginia Administrative Code (Last Updated: January 10, 2017) |
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Title 6. Criminal Justice and Corrections |
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Agency 15. Department of Corrections |
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Chapter 80. Standards for Planning, Design, Construction and Reimbursement of Localcorrectional Facilities |
Section 530. Food service
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Article 4. Food Service and Laundry Design
A. If a kitchen is provided, it shall be equipped to meet the standards of the Department of Health and the following:
1. The kitchen shall be sized in accordance with the designed housing area capacity and include consideration for projected future expansion.
2. The floor area provided for the kitchen shall be based on the inmate population for which the facility is designed. The area shall be determined on the basis of a minimum of 10 square feet per inmate for the first 100 inmates and three square feet per inmate for all inmates in excess of 100. No kitchen shall be less than 150 square feet. If a food pass is provided between the kitchen and housing area, it shall be protected with bar grille and a steel door with a secure detention lock. The kitchen shall be located with consideration to ease of serving the inmate population and where supplies can readily be received without breaching security. Space for food storage rooms is not included in the above minimum square footage.
3. A janitor's closet and mop sink shall be located within the kitchen for exclusive use in the kitchen.
4. Selection of kitchen equipment shall be coordinated with the reviewing authority. Equipment with wooden surfaces such as counters, work tables or shelving shall not be allowed in the kitchen.
5. The floor in the food service areas shall be of a material which is impermeable, shall withstand food spillage and be easily cleaned. The use of quarry tile set in an acid and alkali resistant grout and setting bed is recommended. Wall and ceiling finishes shall be durable and easily washable.
6. Storage space of adequate size and type to accommodate perishable, frozen, and bulk dry food storage, shall be provided.
7. Provision shall be made for kitchen waste removal from the kitchen area without crossing the food preparation area.
B. If a dining area is provided, a minimum of 15 square feet shall be provided for each inmate the area is designed to serve. Floors shall be of material that is impermeable, shall withstand food spillage and cigarette burns and be easily cleaned.
Historical Notes
Derived from VR230-30-005.1 § 5.22, eff. July 1, 1994.