Nutrition & Foodservice Edge Magazine - March/April 2022 - 31

kenneth.hanson@polkcountyiowa.gov
government, and ICE. We are inspected
triennially for our American Correctional
Association accreditation.
Sanitation and food safety are important.
With all those inspections, we have to
run a tight operation to not only pass
the inspection but to keep our staff
and inmates safe and healthy. Can you
imagine 1,000 inmates all getting a
food-borne illness at once? That is not
something I ever want to experience.
Training records are important too.
We have annual and other training
requirements which can include
CPR certification, fire drills and
fire extinguisher use, emergency
preparedness, mandatory reporting,
disaster planning, report writing,
sanitation, interpersonal communication,
Prison Rape Elimination Act (PREA),
food strikes, riots, etc.
COVID pandemic adjustments were
common to us all. At the jail we had
to change our booking processes to
account for quarantine protocols.
Masking became the norm as well as
personal protective equipment (PPE)
requirements. Staff shortages due to
COVID became the custom. We, like all
of you, are still experiencing shortages of
both food products and paper products.
Menu substitutions were at an all-time
high because we just could not get the
items. While some of this has abated,
we still have shipping delays even if the
products are available.
Food service, while very important, is
not the primary purpose of a corrections
operation. Safety and security are the
primary functions and take precedence
over the food service and other ancillary
operations. When I was working in
restaurants, food service was the entire
purpose of the operation. When I moved
Continued on page 32
Kenneth Hanson,
CPM, CDM, CFPP
is the Jail Services
Supervisor for the
Polk County Sheriff's
Office in Des Moines,
Iowa. An ANFP
member for 18 years,
he has served in many
state and national
ANFP volunteer
positions including
Chair of the Board.
Hanson has been in
food service for 36
years.
NUTRITION & FOODSERVICE EDGE | March-April 2022 31

Nutrition & Foodservice Edge Magazine - March/April 2022

Table of Contents for the Digital Edition of Nutrition & Foodservice Edge Magazine - March/April 2022

My Recipe for Success
Foodborne Illness - Revisiting the Basics
Time, Temp, and Taste: Cooking Food to Safe Temperatures Without Compromising Quality
Malnutrition: Challenges of the COVID-19 Pandemic and Strategies for Moving Forward
Are You Ready for Your Inspection?
ACE Preview
The Value of Multiple Certifications
What CDM, CFPP Means to Me
I Was in Jail Last Week: A Look at Correctional Food Service
Top 10 Tips for Effective Team Meetings & Huddles
Versatility: Making Ingredients Work for You
The Challenge of Managing Paid Time Off
Handling a Complaint or Grievance: Simple Steps to Success
CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - March/April 2022 - Cover1
Nutrition & Foodservice Edge Magazine - March/April 2022 - Cover2
Nutrition & Foodservice Edge Magazine - March/April 2022 - 1
Nutrition & Foodservice Edge Magazine - March/April 2022 - 2
Nutrition & Foodservice Edge Magazine - March/April 2022 - 3
Nutrition & Foodservice Edge Magazine - March/April 2022 - 4
Nutrition & Foodservice Edge Magazine - March/April 2022 - My Recipe for Success
Nutrition & Foodservice Edge Magazine - March/April 2022 - Foodborne Illness - Revisiting the Basics
Nutrition & Foodservice Edge Magazine - March/April 2022 - 7
Nutrition & Foodservice Edge Magazine - March/April 2022 - 8
Nutrition & Foodservice Edge Magazine - March/April 2022 - 9
Nutrition & Foodservice Edge Magazine - March/April 2022 - Time, Temp, and Taste: Cooking Food to Safe Temperatures Without Compromising Quality
Nutrition & Foodservice Edge Magazine - March/April 2022 - 11
Nutrition & Foodservice Edge Magazine - March/April 2022 - 12
Nutrition & Foodservice Edge Magazine - March/April 2022 - 13
Nutrition & Foodservice Edge Magazine - March/April 2022 - Malnutrition: Challenges of the COVID-19 Pandemic and Strategies for Moving Forward
Nutrition & Foodservice Edge Magazine - March/April 2022 - 15
Nutrition & Foodservice Edge Magazine - March/April 2022 - 16
Nutrition & Foodservice Edge Magazine - March/April 2022 - 17
Nutrition & Foodservice Edge Magazine - March/April 2022 - 18
Nutrition & Foodservice Edge Magazine - March/April 2022 - 19
Nutrition & Foodservice Edge Magazine - March/April 2022 - Are You Ready for Your Inspection?
Nutrition & Foodservice Edge Magazine - March/April 2022 - 21
Nutrition & Foodservice Edge Magazine - March/April 2022 - 22
Nutrition & Foodservice Edge Magazine - March/April 2022 - 23
Nutrition & Foodservice Edge Magazine - March/April 2022 - ACE Preview
Nutrition & Foodservice Edge Magazine - March/April 2022 - 25
Nutrition & Foodservice Edge Magazine - March/April 2022 - The Value of Multiple Certifications
Nutrition & Foodservice Edge Magazine - March/April 2022 - 27
Nutrition & Foodservice Edge Magazine - March/April 2022 - 28
Nutrition & Foodservice Edge Magazine - March/April 2022 - What CDM, CFPP Means to Me
Nutrition & Foodservice Edge Magazine - March/April 2022 - I Was in Jail Last Week: A Look at Correctional Food Service
Nutrition & Foodservice Edge Magazine - March/April 2022 - 31
Nutrition & Foodservice Edge Magazine - March/April 2022 - 32
Nutrition & Foodservice Edge Magazine - March/April 2022 - Top 10 Tips for Effective Team Meetings & Huddles
Nutrition & Foodservice Edge Magazine - March/April 2022 - Versatility: Making Ingredients Work for You
Nutrition & Foodservice Edge Magazine - March/April 2022 - 35
Nutrition & Foodservice Edge Magazine - March/April 2022 - 36
Nutrition & Foodservice Edge Magazine - March/April 2022 - 37
Nutrition & Foodservice Edge Magazine - March/April 2022 - The Challenge of Managing Paid Time Off
Nutrition & Foodservice Edge Magazine - March/April 2022 - 39
Nutrition & Foodservice Edge Magazine - March/April 2022 - 40
Nutrition & Foodservice Edge Magazine - March/April 2022 - 41
Nutrition & Foodservice Edge Magazine - March/April 2022 - Handling a Complaint or Grievance: Simple Steps to Success
Nutrition & Foodservice Edge Magazine - March/April 2022 - 43
Nutrition & Foodservice Edge Magazine - March/April 2022 - 44
Nutrition & Foodservice Edge Magazine - March/April 2022 - 45
Nutrition & Foodservice Edge Magazine - March/April 2022 - 46
Nutrition & Foodservice Edge Magazine - March/April 2022 - CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - March/April 2022 - 48
Nutrition & Foodservice Edge Magazine - March/April 2022 - Cover3
Nutrition & Foodservice Edge Magazine - March/April 2022 - Cover4
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