Md. Code Regs. 12.03.02.11

Current through Register Vol. 51, No. 22, November 1, 2024

Section 12.03.02.11 - Kosher Diet Platform Requirements

A. Food service employees and applicable food services contactor staff in a facility that provides the RDP Kosher platform diet shall be trained in the Kosher Diet procedures according to the following:

(1) On an annual basis, a mandatory RDP Kosher platform training shall be provided for all food service employees and contractors;

(2) RDP Kosher platform training shall be provided for newly hired food service employees and contractors within 60 days of hiring;

(3) Upon completing the Kosher Diet training, a food service employee shall sign and date the Food Service Staff Religious Diet Training Acknowledgement form; and

(4) Food service personnel shall prepare Kosher Diet food in the area specifically designated for that purpose.

B. If an inmate worker is assigned to prepare Kosher Diet meals, the facility's correctional dietary manager, or a designee, shall:

(1) Provide the inmate worker with Kosher Diet training that is required under §A of this regulation and approved by the Director of Food Services, or a designee;

(2) Upon completion of the training, ensure that the inmate worker signs and dates the Food Service Inmate Worker Religious Diet Training Acknowledgement form;

(3) Ensure that each inmate worker meets:

(a) Annual COMAR requirements for medical screening, as related to food handling and preparation;

(b) Requirements established in the Food Service Manual, such as training in sanitation and inspections, Hazard Analysis and Critical Control Points, health and safety codes, personal hygiene, foodborne illness, care and use of equipment, and food temperatures; and

(c) Other applicable statutory and regulatory and policy and procedural requirements; and

(4) Supervise the inmate worker assigned to prepare Kosher Diet meals.

C. A food item used for the RDP Kosher Diet platform, except fresh fruits and vegetables, shall be certified by a recognized orthodox standard accepted by the Department's Religious Services Program.

D. Kosher Diet Hot Entree - Availability and Preparation.

(1) A hot RDP Kosher Diet platform entree shall:

(a) Be available and served at a minimum six times during a week (Sunday - Friday); and

(b) Include Kosher certified, purchased precooked, or dehydrated food items whenever possible.

(2) Only Kosher Diet approved equipment that is clearly marked "RDP" may be used to rehydrate and heat items for the Kosher Diet.

(3) A food service employee or inmate worker may not:

(a) Cook or reheat a non-Kosher Diet platform food item in the Kosher Diet preparation area; or

(b) Use a pot, utensil, electric burner, or microwave oven that has been designated and marked "RDP " for the Kosher Diet platform for any other purpose.

E. Kosher Beverages. Beverages available for the general population, such as soda from the dispenser, pure juice with the exception of grape, nonflavored coffee or tea, water, and milk are currently Kosher-certified and may be used as part of the RDP Kosher Diet platform.

F. Kosher Food Storage.

(1) Upon delivery of an RDP Kosher Diet platform food product, a food service employee or inmate worker having been trained in the Kosher Diet procedures shall place the Kosher Diet products in a designated location for staging or storage until the product is to be used.

(2) An RDP Kosher Diet platform refrigerated food product shall be stored in a:

(a) Separate, clearly identified, and "RDP" marked refrigerated unit or freezer; or

(b) Common refrigerator or freezer that has space designated and marked for Kosher Diet platform food products.

(3) An RDP Kosher Diet dry storage food product shall be:

(a) Stored in a dry storage location separate from food that is not part of the RDP Kosher Platform and clearly identified as "RDP"; or

(b) Placed in a designated and marked "RDP" area of a common dry food storage location, and clearly identified as "RDP ".

G. Serving Trays and Utensils.

(1) RDP identified reusable serving trays, covers, and cups shall be used for the RDP Kosher Diet platform as follows:

(a) Items are to be stored separately from non-Kosher Diet platform items; and

(b) In the absence of reusable items, Styrofoam disposable items are acceptable.

(2) Kosher Diet serving trays, covers, and cups shall be washed and sanitized before non-Kosher Diet platform equipment.

(3) Dish water shall be drained from sinks and clean water shall be used to wash an RDP Kosher Diet platform item.

H. Kosher Diet Platform Food and Utensil Handling.

(1) A food service utensil used to prepare, serve, or transport RDP Kosher Diet platform food items shall be stored, handled, used, and cleaned separately from non-Kosher Diet platform food utensils.

(2) A utensil used for the RDP Kosher Diet platform shall be:

(a) Marked with "RDP ";

(b) Washed and sanitized in the pot and pan area before non-Kosher Diet platform utensils have been cleaned; and

(c) Stored in a separate:

(i) Area in the tool room identified as the Kosher Diet area; or

(ii) Tool box clearly marked as "RDP " within a common tool room.

(3) A three-compartment sink shall be washed, rinsed, sanitized, and refilled with clean water before an RDP Kosher Diet platform utensil is cleaned in the sink.

(4) A food service employee or inmate worker may not handle non-Kosher Diet food items while preparing or cooking RDP Kosher Diet platform food items.

(5) A food service employee or inmate worker handling non-Kosher Diet food items before entering the Kosher Diet food preparation area to prepare kosher food shall:

(a) Wash hands thoroughly;

(b) Change into a clean apron; and

(c) Put on clean gloves.

I. Serving RDP Kosher Diet Platform Food Items.

(1) An RDP Kosher Diet platform food item shall be:

(a) Prepared in advance of the meal period and, except for the RDP Kosher Diet platform hot entree, placed under refrigeration in RDP designated refrigeration; and

(b) Prior to being served, placed on serving trays designated for the RDP Kosher Diet platform.

(2) Except for beverages currently certified as Kosher, inmates participating in the RDP Kosher Diet platform may not select or be served non-RDP Kosher Diet platform food or beverages.

J. Kosher Specific Requirements for the Passover Observance.

(1) Religious diet accommodations provided for Passover meals shall meet or exceed basic nutritional requirements.

(2) During the Passover observance, RDP Kosher Diet platform meals shall consist of Kosher-for-Passover approved food items, as follows:

(a) Breakfast shall consist of Kosher-for-Passover:

(i) Cereal;

(ii) Coffee;

(iii) Sugar;

(iv) Jelly or honey;

(v) Matzo;

(vi) Fresh milk;

(vii) Hard boiled eggs (processed or cooked prior to the start of the Passover period); and

(viii) Fresh fruit;

(b) On Sunday through Friday of the Passover observance, lunch and dinner trays shall consist of a Kosher-for-Passover entree and Kosher-for-Passover vegetables (with the exception of legumes and foods containing soy, corn, or a derivative of either food);

(c) When the Passover Seder falls on a Friday or Saturday evening, the Seder meal shall include the hot entree that is not prepared until after the Kosher preparation area has been made Kosher-for-Passover acceptable in accordance with the RDP Kosher Diet training handouts that detail:

(i) Kosher-for-Passover preparation; and

(ii) Pre-Passover notification reminders from the Director of Food Services regarding Passover preparation; and

(d) When the Passover Seder does not fall on a Friday or Saturday, on Saturdays (Sabbath) during the Passover observance the lunch and dinner meals shall consist of an entree of:

(i) Kosher-for-Passover American cheese, cottage cheese, tuna, sardines and condiments; or

(ii) Boiled eggs with assorted fresh vegetables and fruit.

(3) Seder Service and Seder Plate.

(a) The facility chaplain or a designee shall determine if each participating congregative faith group will observe the Seder in full.

(b) During the first 2 nights of Passover when the Seder service is held, in addition to the special Passover meals, a Seder plate shall be provided to each participating congregative faith group, as follows:

(i) For congregational Seder services, each table shall be provided one Seder plate, generally four inmates per table whether the Seder service is held in the dining area, chapel, or another meeting room; and

(ii) In special confinement housing units, each inmate shall be provided a Seder plate.

K. No later than January 10 of each year, the Chief of Religious Services shall forward in writing or by email the dates that Passover is observed to the managing official, or a designee, Director of Food Services, and facility chaplain, or a designee, of each correctional facility.

L. The Director of Food Services shall notify correctional dietary managers of the dates Passover is observed.

M. Nine weeks before the beginning of the Passover observance, the facility chaplain, or a designee, shall meet with the inmates of the groups that observe Passover to provide the official dates that Passover is observed that year.

N. Eight weeks before the date of the start of Passover, inmates who want to observe Passover shall:

(1) Make the request using a form approved by the Chief of Religious Services; and

(2) Submit the completed form to the facility chaplain, or a designee.

O. The commissary manager shall:

(1) Ensure that Kosher-For-Passover items are available for purchase by an inmate at a minimum of 60 days before the Passover observance; and

(2) Advise the facility chaplain, or a designee, of the dates the Kosher-For-Passover items are available for purchase and the cost.

P. Kosher-for-Passover Facility Preparation.

(1) Seven weeks before the beginning of the Passover observance, a facility chaplain or a designee shall notify the correctional dietary manager of the expected number of inmates participating in the Passover observance.

(2) The correctional dietary manager shall ensure sufficient Kosher-for Passover related food items are ordered from vendors supplying items for the Passover observance, and restocking when necessary.

(3) The correctional dietary manager shall, to the extent possible, ensure that the order of Passover food items includes extra portions to accommodate last minute changes to the number of participating inmates based on new intakes.

(4) Eight days before Passover, each kitchen and related areas used to prepare and serve meals during Passover shall be made Kosher and only Kosher for Passover food may be prepared and served from the Kosher kitchens and related areas.

Q. A managing official, or a designee, may not change the dates or menu of the planned Passover observance, except during an emergency and after consulting with the Director of Food Services and the Office of Religious Services.

R. An inmate observing Passover shall only be provided RDP Kosher-For-Passover approved food items and beverages.

S. If changes occur during Passover, the Office of Religious Services shall provide the correctional dietary manager with changes to the list of inmates who are participating in the special Passover ceremonial meals.

Md. Code Regs. 12.03.02.11

Regulation .11 adopted effective 45:5 Md. R. 286, eff. 3/12/2018