5-11/050.00 Accountability for Food Items



The unit commander and the on-site Food Services Manager of each facility shall be held jointly accountable for all food resources at their respective facilities. They shall jointly develop a written policy describing the acquisition and use of all food products within the facility. 

Food services policy should include, but not be limited to, the following: 

  • Conservation of costly food resources available through facility kitchens
  • Maintenance and control of hygiene and sanitary conditions
  • Food items introduced into and/or removed from dining areas
  • Control of metal utensils and glass containers outside of designated dining areas
  • Control of special food trays and items not on the daily menu
  • Maintaining kitchen safety and security