501 KAR 3:100. Food services

Section 1. Procedures. (1) The jail shall comply with KRS 217.280 through 217.390 and 902 KAR 45:005. (2) The jailer or jail administrator shall provide adult prisoners with a nutritionally adequate diet containing at least 2,400 calories per day. Condiments shall not be included in the daily caloric totals. If prisoners are housed in the diversion holding area during normal meal times, they shall be fed. Meals may be either hot or cold. (3) Â (a) Except as provided by paragraph (b) of this subsection, prisoners shall receive three (3) meals per day, one (1) of which shall be hot. More than fourteen (14) hours shall not elapse between any two (2) meals. (b) The jailer or jail administrator may elect to provide only two (2) meals on Saturdays, Sundays, and holidays, if both meals still meet the minimum 2,400 calories per day. Condiments shall not be included in the daily caloric totals. If the jailer or jail administrator elects to serve only two (2) meals, more than sixteen (16) hours shall not elapse between any two (2) meals. (4) The jailer or jail administrator shall provide for religious diets in accordance with 501 KAR 3:130 after review and approval by religious authority. (5) The jailer or jail administrator shall provide for medical diets if prescribed by a medical authority. This shall include any special dietary requirements to ensure adequate nutrition is provided for pregnant prisoners. (6) The jailer or jail administrator shall maintain accurate records of all meals served. (7) Food shall not be used for disciplinary purposes. (8) A nutritionist or dietician shall approve the nutritional value of the jail menu on an annual basis. (9) Jail personnel shall directly supervise all food prepared within the jail. (10) All food shall be served under the direct supervision of jail personnel. (11) The jail shall have sufficient cold and dry food storage facilities. (12) The jailer, jail administrator, or jail personnel shall inspect the food service area daily

shall approve the nutritional value of the jail menu on an annual basis. (9) Jail personnel shall directly supervise all food prepared within the jail. (10) All food shall be served under the direct supervision of jail personnel. (11) The jail shall have sufficient cold and dry food storage facilities. (12) The jailer, jail administrator, or jail personnel shall inspect the food service area daily. (13) Canteen food items purchased by prisoners may be stored or prepared in amounts that do not pose a threat to the health or security of the facility.