An integrated approach to correctional foodservice training
Reid, R.D.; Raab, C.A.; Hertzler, A.A.; Marriott, N.G.
Journal of the American Dietetic Association 85(10): 1342-1344
1985
ISSN/ISBN: 0002-8223 PMID: 4045080 Document Number: 245074
A foodservice training module program which created a statewide network of correctional food service trainers for the State of Virginia is described. Seven module objectives are highlighted: quantity food preparation and quality standards, food service operational techniques and safety, food service supervisory skills and cost control, basic nutrition and modified diets, and food service sanitation. The training program was designed to both standardize and enhance tho operation of food service facilities in Virginia's correctional institutions. (wz)