The Magazine of ACFSA The Association of Correctional Food

INSIDER
Summer 2013
The Magazine of ACFSA
The Association of Correctional Food Service Affiliates
Association of Correctional Food Service Affiliates Fall 2013
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TABLE OF
Fall 2013
CONTENTS
ARTICLES
Thank You Conference Sponsors . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
The Leadership Ladder. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
By John Forquer
Bringing Back the Farm. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
By Angela Lund
Producing Prison Produce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
By Laurie Maurino, RD
Dietitian’s Corner - DIC Networking Luncheon . . . . . . . . . . . . . . . . . 11
By Barbara Wakeen, MA, RD, LD, CCFP, CCHP
CFSM Luncheon. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
By Robin Sherman
2013 Annual International Conference - Reno . . . . . . . . . . . . . . 14-21
Have A Great First Touch. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
By Robert Pennix
2013 Operator of the Year- Ray Bullock . . . . . . . . . . . . . . . . . . . . . . 16
To My ACFSA Family. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
By Ray Bullock
2013 Employee of the Year & President’s Award . . . . . . . . . . . . . . . 18
Lt. Tyrone Sutherland . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
By Mary Goodwin, RD
2013 Founder’s Award - Benson Li. . . . . . . . . . . . . . . . . . . . . . . . . . 20
Scholarship Appreciation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
By Ricky Clark, CFSM, CCFP, CDM, CFPP
Scholarship Appreciation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
By Dawn DeMelo, CCFP, CFSM
Annual Basket Challenge and Silent Auction . . . . . . . . . . . . . . . . . . 26
Letter from Chaplain Gary Friedman. . . . . . . . . . . . . . . . . . . . . . . . . 27
Meet Me In St. Louis! - 2014 Annual Conference . . . . . . . . . . . . . . . 28
Mike’s Memo. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
By Mike McKinley
The Power of Food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
By Robin Sherman, CCFP, CFSM
Coping With Change. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
By Robert Gauthier, CCFP
Corrections Foodservice Continues to Rehabilitate Menus & More . 35
By Lisa White
Case Study: Ramsey County Correctional Facilities, St. Paul, MN. . 37
By Lisa White
Page
4
Did You Know......Botulism?. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40
By Linda Mills, MBA, RD, FADA
ACFSA Loses a Good Friend . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
By Teddie Mitchell, CCFP
VA Chapter Celebrates 25th Anniversary . . . . . . . . . . . . . . . . . . . . . 48
By Linda Shear
The Importance of the HACCP Program. . . . . . . . . . . . . . . . . . . . . . 50
By Josie Maya, CFSM, CCFP
COLUMNS
President’s Message. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
By Phil Atkinson, ACFSA President
Executive Director’s Message. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
By Jon Nichols, ACFSA Executive Director
Past-President’s Message. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
By Benson Li, ACFSA Past-President
Education Report. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
By Lt. Tim Thielman, CFSM, Education Committee Chair
Certified Correctional Foodservice Professional. . . . . . . . . . . . . . . . 24
By Teddie Mitchell, CCFP
Chapter Reports . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42-43
Regional Reports. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44-47
New ACFSA Members. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52-53
ACFSA Board of Directors, Committee Chairs & Liaisons . . . . . . . . 54
Chapter Presidents & State and Provincial Contacts . . . . . . . . . . . . 55
ACFSA Regions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .55
Page
30
Page
48
Copyright © 2013 ACFSA. All Rights Reserved.
INSIDER is published quarterly (Spring/April; Summer/July; Fall/October; Winter/January) by the Association of Correctional Food Service
Affiliates, 210 N. Glenoaks Blvd., Suite C, Burbank, CA 91502; Phone: (818) 843-6608, Fax: (818) 843-7423 ▲ website: www.acfsa.org.
ACFSA INSIDER
Fall 2013
1
President’s Message
By Phil Atkinson, ACFSA President
A
s I begin my term as President of this great
organization I feel I must first thank some folks.
First, I would like to thank Major Jim Beach for
laying the ground work for what I hope to be a
very productive and successful time for ACFSA.
Without Jim and all those who came before him,
we would not be poised for the growth and success
that lies ahead. Jim, we wish you the best in your
retirement.
I also need to thank Benson Li, this year’s Founders Award winner. Benson has been a rock for this
organization. I am glad that he has agreed to continue on as Past President. I know with Benson’s
tutelage I will be able to fulfill the responsibilities
of the office of President.
To Jon and Janine, thank you; without your expertise I might not have an INSIDER to write this
for. I know I can count on you to keep me on the
straight and narrow this year.
Last but for sure not least, a big thank you to all of
you – Food Service Professionals and Professional
Partners. I am honored and humbled that I have
the privilege to serve as your President for the next
year.
The 2013 – 2014 Board met at the Reno Conference on Wednesday, August 14. Our major focus
for the coming year is increasing our membership.
We will be thinking “outside the box” and reach2 Fall 2013
ing out to correctional foodservice areas and people
that, heretofore, we have not approached. In addition to the focus on increasing membership, each
board member has been given other areas that need
attention. Each member has graciously accepted
this additional duty. Some of these areas are updating the course books for CFSM Certification,
updating and publishing the ACFSA Equipment
Spec. document, preparing a religious diet guide
and completing work on the State Regulations map
in the Members Section of the ACFSA web site.
A favorite quote of mine is from Thomas Paine:
“Tyranny, like hell, is not easily conquered; yet
we have this consolation with us, that the harder
the conflict, the more glorious the triumph. What
we obtain too cheaply, we esteem too lightly; it is
dearness only that gives everything its value.” My
paraphrase of this is “Where there is no cost, there
is no value.” Cost does not always have to be in
treasure but, more often than not, is in time and talents. None of us have too much time but we all
have a little and we all have great talents. My hope
for the coming year is that when we are asked, we
will all be willing to add our “value” to ACFSA.
As always if there is anything I or the Board can
do, please let us know.
Phil Atkinson
ACFSA President
ACFSA INSIDER
Executive Director’s Message
By Jon Nichols, ACFSA Executive Director
B
y now, some of the excitement of the 2013 Conference this past August is wearing off, but what a
great show it was! A huge shout out and thank you to
Laurie Maurino and her entire Conference Committee team for shaping an outstanding educational program that was diverse and topical. And then, there
were the networking opportunities that have become
a trademark of the ACFSA Annual International
ACFSA INSIDER
Conference. From our Opening Welcome Reception
to the Vendor’s Reception to the Vendor Tradeshow,
friends had a chance to catch up and our professional
Partners had a chance to engage with customers both
old and new. It was the perfect mix of education,
business and fun. I sure hope that you were able to
be with us.
Continued on Page 4
Fall 2013
3
Best Booth Winner - Highland Wholesale
Executive Director’s Report (Continued)
Speaking of our Professional Partners, I want to thank all of you
that made the commitment to join us in Reno! As always, we
couldn’t do it without you and we so appreciate the support that
you gave us in Reno and that you give our Correctional Food Service Professionals throughout the year. I can’t say it enough, that
we couldn’t do it without you. Thank you!
Our Vendor Showcase theme was “The 50’s,” which meant sock
hops, soda shops, poodle skirts and slicked back hair. Boy, did
our vendors come through! Almost everone had some kind of
decoration to represent the theme and, as we do every year, we had
a friendly competition for Best Booth. This year’s winner was, if
you ask me, a pretty easy decision. That’s not to discount all of
the outstanding effort put forth by others, but Highland Wholesale
transformed their booths into a virtual 50’s Diner complete with
icy cold bottles of Coca-Cola! With Melissa Hobbie in her poodle
skirt and the boys dressed as soda jerks, we were taken back to the
50’s in grand fashion! Great work Highland Wholesale!
Global Foods, Inc., who always go all out with the Best Booth
Challenge, came to Reno with another outstanding effort and garnered 2nd Place. 3rd Place ended in a tie on the judges ballots
and it’s easy to see how that could happen. Intersect USA brought
us into a 1950’s living room with an “old-timey” television that
displayed their present day products! Fun idea! And then Jiffy
Foodservice had another “Diner” that the judges coudn’t resist.
Great work by eveyone that participated! You’re all winners in
my book and I can’t wait to see what you do with next year’s
World’s Fair theme in St. Louis!
4 Fall 2013
Best Booth 2nd Place
- Global Foods, Inc.
Best Booth 3rd Place (Tie)
- Intersect USA
Best Booth 3rd Place (Tie)
- Jiffy Foodservice
ACFSA INSIDER
Conference Sponsors
Premier Sponsor
Platinum Sponsors
Gold Sponsor
Cambro Manufacturing Co.
Elements Food Group, Inc.
Computrition
Monday Morning Breakfast Sponsor
Chaplain Gary Friedman Sponsor
Silver Sponsors
Bronze Sponsors
Advanced Technologies
Benjamin Foods,
Group (ATG)
Global Foods, Inc.
Good Source Solutions
National Food Group
Intersect USA
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B&R Food Marketing
Legion Industries, Inc.
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ACFSA INSIDER
Fall 2013
5
Past-President’s Message
By Benson Li, ACFSA Past-President
I
am honored to be the recipient of the 2013
Founder’s Award. The award meant a lot to me.
Al Richardson founded the American Correctional
Food Service Association in 1969. He continued
working towards the benefit of the food service
professionals in the industry for 40 years. By the
end of 2011, there were 1,598,760 inmates housed in
1821 federal and state prisons. There were 735,601
inmates confined in the county and city jails. 93%
of the inmates were male and 7% were female. 1%
of the total population was juvenile.
ACFSA’s membership voted for a name change to
“Association of Correctional Food Service Affiliates” in order to reflect the diversity of an inclusive
International Association. ACFSA is in good hands,
thanks to Executive Director Jon Nichols, Janine
Nichols and their team from Executive Management
Associates (EMA), Burbank, California.
My sincere appreciation to all the Past Presidents
who have worked hard towards the success of ACFSA. Out-going President Jim Beach, CCFP and
current President Phil Atkinson, CCFP; are great
examples of the surge of excellence for this Association. ACFSA would not be successful without
the generous support of our Professional Partners
and sponsors. They help us to focus on what we do
best everyday – food service operations. The Professional Partners help us lower our food costs; provide us with equipment and systems to improve our
food production, sanitation and safety.
6 Fall 2013
When I joined ACFSA in the early 90’s, I was one of
the quiet individuals sitting in the back of the room
trying to learn as much as possible. Every year at
the conference, I learned something new about correctional food services. Members are very generous
in sharing information. We are like a family gathering at the dinner table sharing their stories about the
catch of the day. These discussions helped me to
develop my skills in managing my operations. It is
my turn to help others by passing on my knowledge
in the field of correctional food service and industry.
I pledge to help my fellow ACFSA members, to the
best of my abilities, following the footsteps of Al
Richardson, the Founder of ACFSA.
The ACFSA Mission Statement:
Develop and promote
educational programs
and networking activities
to improve professionalism
and provide an opportunity
for broadening knowledge
ACFSA INSIDER
The Leadership Ladder
By John Forquer, Instructor, FBI Academy
I
n the natural progression up the leadership ladder,
increasing demands require more time addressing
administrative tasks from behind the desk. Also true,
ironically, the higher you go in an organization, the
more time you should spend out and about engaging and interacting with your people—this often is
referred to as Management by Walking Around.[1]
chairs on the Titanic,” a time-consuming and fruitless endeavor.
Leaders need to be out and about, talking with their
people and, more important, listening to the personnel around them. This ensures that people understand
the direction of the organization and that the mission
can be accomplished. It also gives personnel reassurance that you hold general interest in and care about
I increasingly observe persons in positions of leaderthem. Be assured, your people do not care how much
ship who seek to lead from behind their desks. This
you know until they know how much you care!
“fairy tale” does not work in reality. Making decisions about your organization without understanding Do not get stuck behind the curtain! Get out from
what actually is happening with the “boots on the behind your desk and lead your people!
ground” can be deadly to agency morale. This leads
to illogical and often baseless decisions out of touch
with the needs and expectations of the personnel who
John Forquer, an instructor in the Faculty Afwe rely on to drive the mission of the organization.
fairs and Development Unit at the FBI Academy
If you think you can lead from behind your desk, let and a retired U.S. Marine Corps colonel, prepared
me assure you that you cannot. Leadership is about this Leadership Spotlight.
followership. When no one follows, you might just
be out for a walk! Leaders need to remain visible so
Endnotes
their followers can have confidence in the direction
of the agency. Engaged and accessible leaders are in [1] Jack E. Enter, Ph.D., author and leadership presenter, http://
a position to build trust and confidence—the fuel that jackenter.com (accessed July 26, 2013); for information on the
concept of Management by Walking Around, seehttp://www.
makes organizations soar.
mindtools.com/pages/article/newTMM_72.htm (accessed July
26, 2013).
Attempting to lead from behind your desk guarantees that you will be out of touch with what happens Reprinted with kind permission from the August 2013 FBI Bularound you. This often leads to organizational pa- letin.
ralysis, commonly known as “rearranging the deck
ACFSA INSIDER
Fall 2013
7
BRINGING BACK THE FARM
BY: ANGELA LUND
CORRECTIONALOFFICER/NURSERY STAFF
T
he Ramsey County Correctional Facility opened its door in July of 1960 and became known as the
“Workhouse”. The facility gained its name based on the theory that the inmates within the facility would
be utilized for labor on a work crew during their incarceration. Back then, the facility operated as a farm
housing livestock, growing large corn fields and gardening vegetables. The inmates provided the labor to
maintain and harvest crops, as well as butchering the livestock. All of these products were used as a food
source to feed the staff and inmates, therefore saving the facility money by producing their own food.
Unfortunately, as the community grew in population, the support for the farm by the community lessened.
By the mid 1990’s the vegetable gardens, corn fields and livestock no longer existed. The budget to provide
food decreased dramatically. Therefore, the supervisor in the kitchen department needed to find a way to
feed the staff and inmates, in the most cost effective manner as possible, while still meeting United States
Department of Agriculture (USDA) guidelines. To this day, this challenge continues. In an effort to find
a solution to this dilemma, the Ramsey County Correctional Facility’s Nursery program and Food Service
Administrator and ACFSA Region III Director, Lt. Tim Thielman, CFSM, CCFP, teamed up and decided to
experiment with our own vegetable garden.
In the spring of 2012, the Nursery Program at the Ramsey County Correctional Facility introduced its first
vegetable garden project. The project had several goals; the first was providing the staff and clients with
healthy food alternatives, while supplementing the kitchen budget. By providing an alternate source of
produce, the kitchen would have to purchase less. In addition, one of the goals was to provide incarcerated
inmates the opportunity to learn and develop skills that they could potentially utilize upon release in the
community.
Continued on Page 9
8 Fall 2013
ACFSA INSIDER
The Nursery Program began its first vegetable garden project as an
experimental garden. The fruits, vegetables, and herbs were grown
from seed in the early spring in greenhouses and transplanted into
larger containers as they began to mature. The plants were housed in a
structured environment within a greenhouse so that we could monitor
and adjust the growing conditions for the plants, in an effort to ensure
ultimate success. The inmates were used as labor to maintain the
containerized garden, and harvest the produce. The garden provided
the facility’s kitchen with a variety of fruits, vegetables and herbs
throughout the summer of that year. It also provided the inmates that
were assigned to the work crew the opportunity to gain a sense of work
ethic, responsibility and structure, which many of them lacked. They
were afforded the opportunity to gain valuable knowledge and hands-on
experience, which could make them more employable upon release. It appeared that our goals had been met.
Due to the success we had with the containerized garden, the Nursery Program decided to expand the project
by planning to plant larger gardens on the facility’s grounds in the spring of 2013.
Preparation work began in the fall of 2012, plotting the land, tilling in fresh compost, and building protective
fences to ward off the wildlife. It was then planted in the spring of 2013, by inmates participating in the
nursery work crew. Since we were expanding the size of the gardens, we were able to grow a larger variety of
fruits and vegetables. Tomatoes, onions, carrots, peas, beans, cucumbers, brussels sprouts, eggplant, several
varieties of lettuce, bell peppers, a variety of hot peppers, squash, zucchini, broccoli, cauliflower, cabbage,
pumpkins, potatoes, cantaloupe, watermelon, corn and a large variety of herbs were harvested throughout
the summer. Approximately 1700 pounds of produce and fresh herbs were brought to the facility’s kitchen,
with the planting season beginning in late May.
The garden project was considered a trial garden, being that it was the first year that it was outside and we
could not strictly regulate the growing conditions. However, we did gain valuable knowledge throughout the
season, which will be used for the growing season in 2014, where we plan to expand the size of the gardens
by several acres. With this expansion the Nursery Program has additional goals for the garden project. Future
goals for the vegetable
project are to continue to
provide fresh produce to
be used by the facility’s
kitchen, provide fresh
produce to a local food
shelter, as well as opening
a weekly farmer’s market
for the local community.
Although we are not back to
operating as a farm as they
did in the 1960’s through the
mid- nineties, the Nursery
Program is bringing back
some of the aspects of the
farm, using inmate labor
and keeping in the name of
the “Workhouse”.
ACFSA INSIDER
Fall 2013
9
PRODUCING PRISON PRODUCE
Laurie Maurino, RD, Conference Chair
“W
hy don’t you grow your own produce?” As
the Food Administrator for California Department
of Corrections and Rehabilitation, I get asked this
question all the time. I wish I could! My standard
answer is that we could not produce enough of a
guaranteed crop on any given day to feed the entire
population of a prison. Each of our institutions
usually have 3,000-5,000 inmates. It would be
difficult to coordinate the yield of the crop. At our
recent ACFSA conference in Reno, we had a panel
discussing ideas about what alternate options could
be considered in this area. donating food is a great way to help. It provides some
excellent public relations for your prison. If you have
any questions regarding this, he can be reached at
[email protected]
Linda Shear, R.D. from Virginia Department of
Corrections presented their prison produce program. This is a huge system that grows thousands of pounds
of produce per year. They have grown their program
over many years and are able to save money by
providing their own fruits and vegetables. They,
of course, had to start somewhere, probably with
a small field. This type of operation requires staff,
Lt. Annica Hagadorn, from Sacramento County Jail irrigation systems, farm equipment and trucks for
in California, was on our panel and has started a small transportation.
garden on site. The inmates plant the starter seedlings
and are able to nurture and tend to the crop throughout Karen Candito, Food Service Director for Santa
the process. She explained that the inmates love it, Clara County described her experience with trying to
as they have never grown anything before. They incorporate the use of local vendors into the jail. It was
call home and exclaim, “You should see the tomato a process getting to know who the local vendors were
I grew!’ It gives them a sense of accomplishment! and what they could provide. Again, it will depend on
Some of their produce is used in recipes and some is whether or not the local vendor can provide enough
donated back to the community to women’s shelters for your facility. Sometimes, local farmers can band
or senior citizens, etc. If you have a small garden, together and provide enough through a broker.
you could also grow fresh herbs/spices that could be
This panel provided insight on how the smallest of
used in the kitchen.
gardens can provide a valuable learning experience
Brooks Sumberg of Harvest Now described his for inmates and may be able to grow into a larger
program which helps facilitate the donation of produce project that could kick off into a significant source of
grown in prison, back to the community where it is produce for you. It can all start with one little seed!
needed. He talked about hunger in America, and
10 Fall 2013
ACFSA INSIDER
Dietitian’s Corner
DIC Networking Luncheon
By Barbara Wakeen, MA, RD, LD, CCFP, CCHP
H
appy Fall Everyone!
It seems like we were just in Reno yesterday! If you
attended this conference, you know how spectacular
it was – Kudos to Laurie Marino, RD as the conference chair person. If you were unable to attend,
the agenda was filled with multiple presentations on
hot topics including specialists on Allergies, Child
Nutrition, HACCP, Religious Diets, Time Management, Equipment and more.
The Dietitians in Corrections (DIC) Networking
Luncheon, sponsored by Good Source Solutions,
entertained 21 RDs and one guest. I would like to
thank Good Source Solutions for their generosity
and helping our meeting to be a success!
We had many first time attendees from Tennessee, California, Illinois, Washington, Maryland and
Colorado – welcome! It was so nice to finally meet
many of you in person after many email communications through the years.
The luncheon included lively discussions as always
including achieving the 2300 mg Na per the Dietary
ACFSA INSIDER
Guidelines, the nutrients used for nutritional analysis, the new Child Nutrition regulations and calorie
levels.
Marlene Tutt, MS, RD, DHCC Corrections Sub-unit
Chair – presented information on DHCC membership, FNCE and Pre-FNCE events. If you are attending FNCE and DHCC’s events, take advantage of
the early bird package discount for the DHCC
Reception and PreFNCE events. Visit the DHCC
web site at www.DHCCdpg.org for details of all the
events.
Our meeting was followed by a 3-part Dietitian’s
Track presented by Ellen Karlin, MMSc, RD, LDN,
FADA on “Deciphering Food Allergies: Working
with allergies within an institution” and Mitchell
Holliday MS. MSEd, RD, CDE, on “Food Allergies, Law Screening and Management” and “Nutrician Programming: Past, Present and Future”.
Continued on bottom of Page 12
Fall 2013
11
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www.DHCCdpg.org
Membership Information
If you would like to be added to the Dietitians in
Corrections networking listserv, please email me directly at [email protected]. This is an informal
discussion group and your name/email address will
be listed in each email sent to the group. You do not
have to be a dietitian to be on the list.
If you are interested in joining the DHCC Corrections Sub-unit or if you are already a member and
want to subscribe the DHCC EML or be listed in the
directory, visit the DHCC web site at www.dhccdpg.
org or contact Marlene Tutt at <lenetutt@yahoo.
com>. Emails communicated through this group
are sent through a private email address for DHCC
members only.
NCCHC
National Conference on Correctional Health Care
October 26-29, 2013
Las Vegas, NV
www.ncchc.org
12 Fall 2013
ACFSA INSIDER
CFSM Luncheon
Lt. Tim Thielman, CFSM, CCFP,
Education Chair and Region III Director
T
he Certified Correctional Food System Food
Systems Manager (CFSM) group met for lunch on
August 12, 2013, at the Island Buffet at the 44th
International Conference in Reno, Nevada. The
luncheon was sponsored by longtime member and
avid ACFSA supporter, Patti Whitlock, President of
Design Specialties. The group is very appreciative
of Patti’s support. This year at the conference there
were 10 CFSMs who received their recertification at
the Awards Banquet on Tuesday night. Recertification for CFSM is required every two years. Recertification is obtained through a point system. Points
are obtained by attending training, being involved
in leadership roles in ACFSA at the Chapter level as
well as at the International level, Attendance at conferences and trade shows, and for articles submitted
to the Insider and other trade magazines.
ACFSA INSIDER
Fall 2013
13
The Association of Correctional Food Service Affiliates
2013 Annual International Conference & Vendor Showcase
CONFERENCE WRAP-UP
Keynote Presentation by
“Coach” Ben Wade from “Survivor”
Keeping Your Food Service Operation Sustainable
Peppermill Resort
August 11 - 15, 2013 ~ Reno, Nevada
14 Fall 2013
ACFSA INSIDER
“Have a Great First Touch”
By Robert Pennix, ACFSA Region I Director
P
reconceived perceptions are often met with
missed informed information. This year at the
International ACFSA Conference the keynote speaker
was Survivor participant “Coach” Ben Wade. I
listened with no preconceived perception, when you
think of someone who opens an event as the keynote
speaker you think of a coach firing up a team; I
believe that is why he was chosen. I am not a Survivor
watcher, I knew nothing about his involvement in the
show. I knew nothing about him as a person or his
background. Also as a soccer official I rarely like to
listen to anything any soccer coach has to say. (Just
kidding) Respectful dialectic is always encouraged
in heated discussions between officials and coaches.
I believe keynote speakers should capture an audience
and represent the theme of the event. So I listen for
the key points of a keynote speaker’s speech. Coach
Wade gave a good synopsis of his life as a soccer
coach, musician, artistic director, conductor, and
survivor participant. He spoke about some of the
names he was known by in different stages of his life.
He talked about his exploits as a professional kayaker.
He talked about how they called him the “Dragon
Slayer” and labeled him a “Villain” on Survivor. He
talked about his last return to the show as the selfstyled “Zen Slayer.” I found some of those stories
interesting but not all. What I did find interesting was
some of the quotes or key points of his speech.
We all have challenges. How will we make them
opportunities?
The following are guidelines he gave to meet today’s
challenges;
• Take off the shackles that society has
placed on you
• You must bring hope to a dark world
• Be the hope in a dark world
• To be successful set your goals high
• Sieze the moment
• Expect adversity
• Surround yourself with like minded people
• Don’t quit
• Put your time into things that are important
• Make no excuses
• Be the ripple effect
• Enjoy the ride
• Have a great first touch
The term have a great first touch is a soccer term
which may need some explaining. The first touch is
arguably the most important skill in soccer. Without
a good one, you will never have the opportunities to
use your other skills. When the ball is headed in your
direction a defender has to make a quick decision on
whether to allow you to bring the ball down and risk
trying to get the ball away from you. Your first touch
He spoke about where we find our greatest strengths. is crucial it controls the next chain of events that
Coach Wade said, “our greatest strengths come follows, passing, drilling, or shooting. The defender
through adversity.” I believe this to be true even is your adversary.
though it is not noticeable in those moments of
What is having an adverse effect on you today? Is
adversity. “Adversity forges character.”
there something in Coach Wade’s guidelines that will
Wade spoke about becoming stagnant, saying, “when help? I believe ACFSA members have “surrounded
you become stagnant your opportunity dies.” He said themselves with great people.” I believe we have
“take the shackles of society out of your existence.” “put our time into something important” and everyone
associated with this organization is the “ripple effect.”
“Don’t be a slave to things that won’t last.”
So how is your first touch? When you meet new
He talked about finding great moments in adversity. members do you “sieze the moment” and pass the
He said “when you have challenges you have ball of knowledge to get them involved in the team?
opportunities.” What is happening in your sphere The first touch is crucial it controls the next chain of
of existence that may be an opportunity for you? events.
ACFSA INSIDER
Fall 2013
15
2013 Operator of the Year
Ray Bullock
16 Fall 2013
ACFSA INSIDER
To My ACFSA Family...
F
irst of all, a big Thank You and another round of Applause to Laurie and her Committee for the great job
they did putting together an excellent, timely and relevant program for the Reno Conference. I came away
from this conference with new ideas and perspectives, had an opportunity to re-connect with friends and really enjoyed the whole program.
Secondly, I need to take this opportunity to thank you all for your many kind words, thoughts and prayers
since the passing of my wife Julia last year. The outpouring of sympathy, affection and genuine concern that I
received from so many in this organization was greatly appreciated and very deeply felt. Many of you had an
opportunity to meet Julia a few years ago at the San Diego Conferences and I know that she was impressed
with the caliber of people in this organization. You made her feel like a part of this family and I thank you.
Lastly (and by no means least) I wish to thank you for the extraordinary honor that was granted me at the
Reno Conference. To say that I was surprised would be an understatement. I was aware that Larry Mendez
had nominated me for the award, but I had no idea that I had been selected. As those of you in attendance
may have noticed, I was genuinely stunned when Jim Beach called my name. It was a surreal and bittersweet
moment for me. And one of the few times in my life I did not know what to say (or if I said anything coherent
at all). So let me say now that I am humbled and truly honored. And I must share this award with Larry, Kurt
and Marlene. Everything that we have accomplished in San Diego is a team effort and I thank them.
The ACFSA has been my 2nd family for some time. The people that I’ve met, the friends that I’ve made and
the bonds that have been forged will stay with me throughout my life. I would not be the person I am today,
professionally or personally, without this organization and all the fine and wonderful people it encompasses.
Bless you for welcoming me into the fold and allowing me to be a part of this family.
And thank you again for the honor and recognition of “Operator of the Year”. For that and for your fellowship, I will be eternally grateful.
Thank you and bless you,
Ray Bullock
ACFSA INSIDER
Fall 2013
17
2013 Employee of the Year
& President’s Award Recipient
Tyrone Sutherland
18 Fall 2013
ACFSA INSIDER
Lt. Tyrone Sutherland
ACFSA Double Award Winner
By Captain Mary Goodwin, R.D., Orleans Parish Sheriff’s Office
D
ouble Award recipient, Lt. Tyrone Sutherland
of the Orleans Parish Sheriff’s Office was a unanimous choice for the ACFSA 2013 Employee of the
Year Award, and President Jim Beach’s choice as
The 2013 ACFSA President’s Award recipient.
Great leadership qualities keep the work team focused and through his expertise and knowledge of
the institutional food service industry, Lt. Sutherland demands the best of each worker. Connecting
with staff and inmates daily, he has been able to improve preperation and delivery procedures to adapt
Starting with the OPSO in 1990 as a Cook I, Lt. to concerns of food quality and security demands.
Sutherland has worked with Major Beach and Procedures enacted by the Lieutenant have cut postlearned the art of Institutional Food Service from the production food waste by over 80% and utensil idenground up.
tification methods have reduced loss by over 75%.
He had set the bar very high and his division has
One of the most important tasks that Lt. Sutherland risen to the challenge.
takes upon himself to perform is to visit each facility
on a weekly basis to talk to inmates and discuss their Lt. Sutherland has been a member of ACFSA since
cares and concerns about the menus. This weekly 2008 and participates in numerous civic programs
dialogue allows the food service division to be on which has allowed correctional food service to “pay
the offensive as opposed to the defensive as likes and it forward.” Well over 13,000 meals have been
dislikes are noted, delivery problems pin-pointed provided under his direction to organizations such
and procedures for proper service are reviewed and as UNICEF, The March of Dimes, Boys and Girls
used to improve service.
Clubs of New Orleans, The Young Marines, American Diabetes Association and numerous non-profit
Lt. Sutherland is also responsible to communicate churches and organizations.
daily with key staff members on the kitchen staff to
improve product service and quality, document and The Lieutenant is also very active in the community
track sanitation checklists, temperature checklists providing support and guidance as a member of the
and food quality production sheets.
Deacon Board and Chairman of the Trustee Committee for his Church. He “walks the walk,” and “talks
Additionally, the Lieutenant is responsible for the the talk!”
continuous sanitation training of all food service
personnel, both security and inmate to ensure that all I am sure that you will agree that Lt. Tyrone Sutherhave attended an accredited food safety course. All land is an outstanding choice as The 2013 ACFSA
personnel must pass a sanitation course before join- Emplyee of the Year, AND the 2013 ACFSA Presiing the food service team. Lt. Sutherland’s constant dent’s Award recipient.
vigilance in all areas have enabled multiple positive
food sanitation reports from all facilities.
Congratulations Tyrone!
ACFSA INSIDER
Fall 2013
19
2013 Founder’s Award Recipient
Benson Li, CCFP
20 Fall 2013
ACFSA INSIDER
Benson Li, CCFP, CFSM
Receives 2013 ACFSA Founder’s Award
By Jon Nichols, IOM, ACFSA Executive Director
T
he Association of Correctional Food Service
Affiliates is fortunate to have hundreds of dedicated
members in its ranks and Benson Li would tell you
that he is just one of the rank and file. I can assure
you, however, that this could not be further from the
case and noone is more deserving of the Founder’s
Award than our current Past President, Benson Li.
the country including at the 2012 National Restaurant
Association with his presentation “Bed and Breakfast
Behind Bars, or Correctional Food Service: Everything You Wanted to Know But Were Afraid to Ask.”
And most recently, Benson presented, “Jailhouse
Happy Hour and Botulism: When Pruno Goes Really
Bad,” at our 2013 ACFSA Show in Reno.
Benson has been a member of ACFSA since 2005 and
has served pretty much continuously on the Board on
various committees and Board positions since joining. Due to a couple of Board members retirements
and relocations, Benson found himself in the position
of President for two terms and now as Past-President
for two terms.
Benson also takes great pride in staying current on
Food Safety and Certification by teaching sanitation
courses at ACFSA Local, State, Regional and International Conferences, as well as other Organizations
and at colleges and culinary programs. He is always
available to members who have questions or need to
know the latest of food safety. Make it a point to
reach out to him if you need an expert!
Benson is always thinking of ways to promote ACFSA and has spoken at numerous Conferences around
ACFSA INSIDER
Congratulations Benson!
Fall 2013
21
Education Report
Inspiring Interest in the Field of Correctional Services
Submitted by Lt. Tim Thielman CFSM, Education Committee Chair
L
earning is a lifelong process and to continue on with learning in our adult years one must be self-motivated
and willing to volunteer time and effort. We do continue to learn in life automatically with daily interaction
with others and just living life; however, in order to advance and grow professionally one must volunteer to
exert that extra time and effort into his or her career. The CFSM Course is definitely a great way to polish
your skills and knowledge in correctional food service. If motivated, one could complete this course in 9 to
12 months. How cool would that be to get going on it today and receive your certification next August in St.
Louis? I already have one student who has made that commitment. It would be great if there was a big group
of new CFSMs next year at conference.
In Reno this year we had 10 CFSM Rectifications, including myself, in attendance. I would like to recognize
and congratulate the following individuals on their choice and effort to maintain the CFSM designation:
Wayne Fish, Holly Martin, Robin Sherman, Dawn DeMelo, Karen Candito, Ricky Clark, Rhonda Duchesneau,
and Donna Kaminski and Josie Maya.
I know from past experience that the CFSM Course can be overwhelming when you receive it. Please don’t
be intimidated by the stack of books you receive. If you have received the books and don’t quite know where
to start you can contact me and I will help you break down the sections and set a timeline that you and your
preceptor can follow.
If you would like more information on the CFSM course you can contact me directly at:
[email protected] or call me at 651.266.1898
22 Fall 2013
ACFSA INSIDER
Wayne Fish, CFSM
Rhonda Duchesneau, CFSM
Donna Kaminski, CFSM
Dawn DeMelo, CFSM
Josie Maya, CFSM
Ricky Clark, CFSM
Holly Martin, CFSM
Karen Candito, CFSM
Robin Sherman, CFSM
Tim Thielman, CFSM
ACFSA INSIDER
Fall 2013
23
Certified Correctional Foodservice Professional
Submitted by Teddie Mitchell, CCFP
W
ebster’s dictionary defines a certificate as: “A testimonial or written statement of qualifications or accomplishments.”
It is very gratifying that one, through work and continuing education, can achieve that certification. For those
of you not familiar with our CCFP program, I invite you to visit ACFSA’s website and download the CCFP
Brochure, which explains the qualifications needed.
Because filling out the application form can be daunting, the Education Committee invites you to bring the
required documentation to the conference in St. Louis and we will be there to help you complete the application.
This is a new and exciting idea from our President and Region III director; I remember how long I hesitated to
apply and how proud I was to finally receive that certificate. Our Sheriff and Jail Administrator were equally
impressed with that accomplishment and knowing that I did not take my position for granted.
Judy Shaufner, CCFP
Tim Thielman, CCFP
Judy Shaufner of Michigan and Tim Thielman of Minnesota fulfilled the requirements for certification and
received their plaque and recognition at the International Conference in Reno. Congratulations!
Certification needs to be renewed every four (4) years and those needing renewal for 2013 have already
received a reminder. The CCFPs, whose certification expires in 2014, are invited to bring records of their
Continuing Education Units and documentation of the previous four years to the conference as well. When
requirements are met, re-certification will be acknowledged at the Awards Banquet.
We will post reminders of this special service in future INSIDERS. In the meantime, start a file with documentation of conferences attended, in-services, articles you have written and presentations you have made
at workshops. If you have not yet done any of these things, get involved and find out how rewarding these
accomplishments can be.
24 Fall 2013
ACFSA INSIDER
Scholarship Appreciation!!
By: Ricky G. Clark, CFSM, CCFP, CDM, CFPP
B
eing a scholarship recipient this year opened up
a way for me to attend the ACFSA Annual International Conference and Vendor Show in Reno Nevada.
What a great place to hold an event! Everything you
could possibly want was there or very close by. The
resort was beautiful and the staff was most accommodating at all times. The food was great everywhere I
ate. The space was comfortable and there was plenty
to do onsite. My hat’s off to the conference committee and staff that I’m sure, worked very hard to assure
this was the outcome.
was food everywhere and good food at that!! I really
enjoyed this time of getting to visit with our valued
vendors and meeting some that I had not met before.
Where would we be without these supporters!
The Vendor Reception was just as welcoming as the
Welcome Reception except with more food! There
Keep up the great job ACFSA and I hope to see you
all in St. Louis next year!!
The CFSM luncheon was an added bonus and very
well put together. The choice of dinning was awesome! There was no end to the buffet line and all the
food was very satisfying, until you tried to get up! I
certainly enjoyed the opportunity to network around
the table with all the great CFSM’s with whom I had
the pleasure of sharing a table. We had some interThe opening reception was very welcoming with esting conversations! Then the Home Grown Profood to spare! The setting was casual and allowed duce session was awesome as well as informative.
attendees the opportunity to network and catch up I learned things about the Virginia operation that I
on the year while they were away from each other, didn’t even know myself! What a great job our states
busy at work. The breakfast for the welcoming cer- do to keep down the food cost and to provide quality
emonies was on time and Coach Ben Wade, from meals to our populations and staff!
Survivor was very uplifting and inspiring, to say the
least. He was certainly an example of what persever- The session on Religious Diets and the panel was
ing can do for you and how we can make it through very interesting! I learned a lot about why we have
extremely tough times if we have the mind-set to do to do the things we do and how things are supposed to
it. Determination will take us a long way if we’re up be done. Chaplain Friedman was extremely knowledgeable in a wide variety of diets and the other panel
for the ride!
members were just as knowledgeable in their areas
I thoroughly enjoyed the session on allergies by El- of expertise. The information they shared was very
len Karlin. You never know when you are going to thought provoking and enlightening.
be faced with that situation and you need to know
what to do. And knowing how to prevent such hap- Overall it was a great conference! I enjoyed it all the
penings is even better! I also enjoyed the Forward way to the end including the banquet with the dancThinking session by Mitchel Holliday. I never knew ing and great food! Of course there is always the sad
such a position existed but I’m glad to know we have part of having to say good bye and watching as your
someone who is that qualified in the position. He friends leave for their destinations and you leave for
was very knowledgeable and a great speaker as well. yours. However, I commend the conference commitI attended the Dietitians Track and had a lot of in- tee and staff on doing an outstanding job! I feel very
formation reinforced from the allergy session (which privileged to have received a scholarship and the opwas not a bad thing) and then saw that session taken portunity to attend one of the best conferences I have
attended in a long time!
to another level.
ACFSA INSIDER
Fall 2013
25
Annual
Basket Challenge
& Silent Auction
Scholarship
Appreciation
Submitted by Dawn DeMelo, CCFP, CFSM
H
i Everyone
I just want to thank ACFSA for the scholarship to
the International Conference. It was a wonderful
conference, full of information that I could and did
take back to my team. The hotel was beautiful; the
food was amazing. Everyone did a great job putting
this together. The vendor show was outstanding! I
love to see such a great turnout, and the 50’s theme
was fun! It brought out the Pink Canteen Ladies!!
Without our vendors our conferences would not be
possible! So I would like to personally thank you all
again!!!!
Thank you Canteen Services for allowing me the
opportunity to grow and learn, there was much
valuable information. We may come from different
groups: State, private, county and federal, but when
we all get together, I feel we are all the same group!
We are all in this together to learn from each other
and to lend a hand when available.
If you have never attended an International
Conference, you really need to try to do so; they
are amazing. The people I have met over the years
are some of the brightest and talented people in our
industry. I have developed some great friendships.
Looking forward to the next conference and the
information that everyone shares.
Thanks,
Dawn DeMelo CCFP CFSM
Canteen Services
Montcalm & Gratiot County Jails
26 Fall 2013
T
hank you to those that contributed to the Annual Basket Challenge & Silent Auction as we were
able to add needed dollars to the ACFSA Scholarship Fund! We had great state baskets and various
other items were donated and proved to be great
fun for bidders.
We have had some spirited competition in the past,
and this year was no different. Bidding was fast
and bidders were competitive and they challenged
each other for a chance to take home some awesome artwork, jewelry, signed memorabilia, gift
cards, knick-knacks and food.
Remember, this supports the ACFSA Scholarship
Fund and this year we netted nearly $1500! So,
thank you for your participation and support!
Your goal for St. Louis is to come up with some
great items that represent your state, region or maybe just something that you think ACFSA members
would have a good time bidding on and want to
take home with them. Now is the perfect time to
start to put something together, so let’s try to beat
this year’s total and have some fun while we’re doing so!
ACFSA INSIDER
A Letter from Conference Presenter
Chaplain Gary Friedman
Dear ACFSA Members:
During my presentation at ACFSA’s recent Reno conference, I asked how many of the attendees are responsible
for deciding which inmates are placed on religious diets. To my surprise, about one-third of them raised their
hands.
Since returning home, I have discussed this with several colleagues around the country and found that the
practice is even more widespread than I had known, although it does appear to be mostly confined to jails
(rather than prisons). This is obviously due to most jails not employing qualified chaplains, and I certainly
agree that CHINO’s [i.e. ‘Chaplain In Name Only’ volunteers] or unwary community clergy shouldn’t be
making such decisions. On the other hand, I find it astounding that food service staffers are being assigned a
task that is well outside of their skills set.
As we discussed at length in Reno, dealing with the legal aspects of the religious diets phenomena is very
tricky business and if it isn’t handled correctly, it can easily place agencies at risk of litigation and court
sanctions. Moreover, those who don’t properly operate within legal guidelines and constraints can even face
personal liability.
When available, well-educated and corrections-trained chaplains are literally worth their weight in gold.
Through skilled interview and counseling techniques, they are capable of minimizing how many inmates are
placed on pricey religious diets and they can substantially reduce costly inmate litigation. They can also be the
key to controlling inmate abuses of religious diet programs.
When professional chaplains aren’t available, religious matters are best handled by experienced correctional
administrators. If needed, they can obtain ecclesiastical assistance from bona fide correctional chaplaincy
organizations such as the American Correctional Chaplains Association [ACCA] and/or legal advice from
their agency attorneys, but to place food service personnel at jeopardy is flatly unconscionable and dangerous
to all concerned.
If you are working in jail or prison food service and are troubled about being expected to handle approvals of
religious diets, I invite you to show this letter to your superiors and ask them to contact me directly via email
at [email protected] or call my Seattle office (206) 985-0577. I will be happy to explain the facts to
them and do my best to get you out of the firing line.
Gary Friedman
Chaplain Gary Friedman
Religious Issues and Diets Specialist
ACFSA INSIDER
Fall 2013
27
The 2014 ACFSA
Annual International Conference
ST. LOUIS, MISSOURI
AUGUST 10-14, 2014
ST. LOUIS UNION STATION
-
A
DOUBLETREE
BY
HILTON HOTEL
WWW.ACFSA.ORG
28 Fall 2013
ACFSA INSIDER
PROBLEM
Everyone I work with FEW CASES OF EYESTRAIN
Complains HAVE BEEN DEVELOPED BY about the job, LOOKING ON THE BRIGHT SIDE
so I have to, too. Let them complain. You find things that you like about the job.
One of my employees used to be a teacher. At one point, she couldn’t get herself to go into the teachers’ lounge anymore because the atmosphere was so depressing. Too many of the other teachers used the room to go into their daily litany of complaints. They were pretty effective at leading others to believe that the workplace was a bad place. We all deal with negative things. We all deal with negative people. You can choose to be different. Make a list of everything you like about your job. Does it help pay the bills? Is it better than a job you had in the past? Are the hours convenient for you? Is the parking lot well lit? Does it offer good benefits? Are most of the people nice people? Instead of investing your energy into the complaint department, work at being a better worker. Learn something new. Find a better way to get the job done. Make yourself a more valuable employee. Increase your job security. MIKE’S MEMO
It’s OK to like your job.
It’s OK to be satisfied and happy.
Reprinted with author’s permission from “99 ½ Ways to Fix Your Life, Labor and Love” by Mike McKinley. Mike McKinley is a nationally known motivational speaker and leadership consultant. Mr. McKinley will be the keynote speaker at the 2014 ACFSA International Conference in St. Louis, Missouri, August 10 – 14. ACFSA INSIDER
Fall 2013
29
The
Power
of
Food
T
By Robin Sherman, CCFP, CFSM
he menu is the heart of every food service
operation. It is the essential management tool as
it provides the foundation for all cost control. In
addition, the menu offers opportunity to provide
nutrition to maintain a healthy body no matter who
you are.
All correctional facilities, whether DOC or privatization companies, must offer nutritious, appealing,
well-presented meals, prepared in a sanitary manner.
The food service program depends upon maintaining
a well-managed system of menu planning and execution that includes not only preparation of standard and
special diets, but also ensures the nutritional adequacy of all meals.
Prisons and jails use specific menu planning, purchasing and dietician menu approval that are based upon
budget allocations and meet nutritional standards. Jail
and prison menus differ anywhere from 2,500 calories
a day to 3,000. Many jails and prisons operate a vegetable garden program; this certainly adds to the menu
creativity and enhanced recipes. One Midwest facility
that takes full advantage of the vegetable garden is
a 250-bed jail with a senior meals satellite program
(the author’s company, Canteen Services, handles the
food service account). In two weeks, they average
approximately 450 pounds of squash and zucchini,
10 pounds of radishes, 20 pounds of cucumbers and
peppers, and 30 pounds of tomatoes, jalapenos and
green peppers, saving the account approximately 5%
of their monthly food costs during July, August and
into September. Depending on the number of inmate
workers available, normally they need two to three
inmates in an eight- to 10- hour period to work the
garden.
When planning a menu, there are many advantages of
using a menu cycle. You will assure variety in your
menu, it is much easier to plan purchases, and you
can use standardized recipes and make adjustments
to your meal prep by population of the facility. You
should always limit the use of high fat and high sodium and check to make sure the tray looks appealing
(not all one color). A high fat intake is more than 35%
of your calories and a low intake is less than 20%.
The recommended daily intake for sodium is less than
2,300 mg, equal to about 1 tsp of salt.
Continued on Page 32
30 Fall 2013
ACFSA INSIDER
YOU + CAMBRO
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why we have to efficiently manage our produce
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-Jimmy Ledesma, Asst. Manager Food Services Unit
Century Regional Detention Facility, Lynwood, CA
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equipment and supplies have earned the trust and loyalty of foodservice operators around the world.
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ACFSA INSIDER
WATCH A VIDEO ON 5 TIPS TO PROPER STORAGE
CAMBRO.COM/TRUST
Fall 2013
31
SAMPLE MENU
Wardens may provide extra food
to promote good behavior among
inmates. Different correctional
facilities may use food as an
incentive, however, many states
prohibit facilities withholding
food as a punishment...
BREAKFAST
Fruit (1 ea.)
Dry Cereal (1.5 cup)
Toast (2 sl)
Fruit (1 ea.)
Dry Cereal (1.5 cup)
Toast (2 sl)
Jelly (1 tbsp)
Margarine (1 tbsp)
Milk (1 cup)
Coffee (1 cup)
Sugar (2 ea.)
It begins with food safety training videos and, during the next two weeks a series of test and exams
are given, ranging from food borne illness, time and
temperature abuse, proper washing of hands, sani-
LUNCH
Soup du jour (1 cup)
Bread or bun (2 sl or one ea.)
Meatballs (3 oz.)
Italian Sauce (3 oz.)
Chips or pretzels (1 oz.)
Potato salad (1 cup)
Cake or fruit
(1/54 or ½ cup or 1 ea.)
Fort. Beverage (1 cup)
All menus, including special diets, should be planned,
dated and available for review at least two weeks in
advance. Any substitutions in the meals actually
served should be noted on a menu sub log and be of
equal nutritional value. This is very important as all
logs are also reviewed by a certified dietician and the
substitution must be in the same food group. One of
the pitfalls is that if you don’t log this and someone
was to get sick, there would be no documentation of
nutrition adequacy.
.
Many correctional food service managers use the
“power of food” as a motivational tool or incentive
for good behavior for being in the kitchen. In some
cases the kitchen inmate (sometimes known as trustees) will receive added portions as part of their incentive program for doing specific duties.
32 Fall 2013
The power of food can also be motivating through
kitchen inmate training programs. Inmates learn the
basics of sanitation and food safety, recipes and even
some basic culinary skills, which may motivate them
to want to learn more and gives them hope to help
them apply for a job with experience after incarceration. In our 32 Canteen correctional kitchens the inmate training program is called the inmate food safety
and sanitation program. This program is started as
soon as the inmate arrives in the kitchen and has had
an orientation.
DINNER
BBQ chicken (3 oz.)
Choice of potato (6 oz.)
Mixed vegetables (1/2 cup)
Buttered cornbread (1/54 cut)
Pudding or fruit (1/2 cup or 1 ea.)
Fort. Beverage (1 cup)
tation, cross contamination, and the cool down and
temperature danger zone. One of our assistant regional managers, Josie Maya, from Iosco County Jail in
Michigan utilizes the training program and states that
the inmate workers are motivated after successfully
completing all the tests and given certificates upon
completion, which help them to be more aware of
properly handling food.
Food in general is an important issue for everyone’s
life. In corrections, extra food can be viewed as a status symbol. Working inmates may be justified to receive extra calories. Inmates working in the kitchen
or serving the guards or officers may have special
privileges of eating the same food as the guard/officers. (Correctional staff may feel better if inmates eat
the food before serving the staff.) Some inmates may
Continued on Page 33
ACFSA INSIDER
The Power of Food
Continued From Page 30
have better food if they are enrolled in a culinary
art program, teaching them how to prepare meals
working for food service establishments upon their
release. Inmates may receive better food if they are
enrolling in special training programs encouraged
by the correctional facility, such as fire camps, logging, conservation camps, etc.
Wardens may provide extra food to promote good
behavior among inmates. These are ideas in general, different correctional facilities may use food
as an incentive, however, many states prohibit facilities withholding food as a punishment and most
standards on prisoner treatment such as the 2010
ABA Criminal Justice Standards state: Correctional
authorities should not withhold food or water from
any prisoner.
A well-fed inmate is a happy inmate; it is shown
they will have fewer disciplinary problems.
In closing, effective menu planning and development and motivation through the power of food is
essential in jails and prisons. Some programs can
help with the training and implementation of motivation. ACFSA (Association of Correctional Food
Service Affiliates) is an international nonprofit organization dedicated to the professional growth of
our many nations’ correctional food service employees and a great corrections support team.
The mission is to develop and promote educational
programs and networking activities to improve professionalism and provide an opportunity for broadening knowledge. One of its programs, CFSM or
certified correctional food systems manager, takes
you through a step-by-step process of menu planning, development and nutrition. This program is
beneficial to the food service manager and indirectly to the prison trainee as well. As staff is trained
to become certified correctional managers they then
will have the knowledge to teach inmates about
proper nutrition and food safety training. And they,
in turn, can gain skills for life.
ACFSA INSIDER
Fall 2013
33
Coping With Change
By Robert Gauthier, CCFP
W
ith all things in life we are always coping with
changes, whether at home or in our work place. What
makes them easier to handle is if you’re prepared for
them. Being prepared for change, makes it easier to
handle.
professionally. I can not stress enough the importance
of being out there and networking with the smartest
and brightest people in food service.
Coping with change can be easy if you take the
initiative to do something for yourself. I will continue
The title says it all for our food service department to work on the Michigan Board until my term is over
in the State of Michigan. At this time the State is and longer if they want me to. And I will always fight
working with the private company, Aramark, to take for this great organization.
over food service for the whole state. Change is about
to come for all of the state workers. Are we prepared There is another change coming and fast in Michigan
for this to happen? I can say as a member ACFSA, and that is good old winter. But like any change when
I’m prepared for the next step in my career. This came you’re ready and prepared, it’s not too bad. As I write
as I have networked with a lot of people in this great this it’s August and the weather is nice, but that will
organization. At the time of this writing I accepted change soon.
a job with my present employer as a General Office
Assistant. I have been planning on stepping away I write coping with change for another reason as well,
from food service for some time now. I am working as this will be the theme for our Michigan Conference
on my hobby farm and needed to spend more time at in Manistee on May 4- 6, 2014. Make plans to
home, so the move from food service had to be made come to northern Michigan now to attend one of the
so I could follow my dream of farming. I know that if greatest conferences yet. There could be horse rides
I did not stay with the private company, I would have or there might even be a canoe ride down one of the
a lot of other opportunities to seek work elsewhere best rivers in the country. We look forward to seeing
because of my networking with fellow ACFSA you in northern Michigan.
members. It could have been from the private sector,
the federal prison system, or from the great vendors Everyone enjoy your holiday season and as always
that I have met over the years with ACFSA. I put out be prepared for any winds of change your life may
a challenge to all Food Service Directors to get your come across.
people involved in this group. They have helped me
34 Fall 2013
ACFSA INSIDER
Corrections Foodservice Continues
to Rehabilitate Menus and More
Written by Lisa White, FE&S Contributing Editor
A
Offering cold meals in the evening, weekends or at
breakfast reduces foodservice labor time, as does
offering prepackaged meals to smaller facilities.
“The biggest challenge in the foodservice segment
is maintaining nutritional adequacy and compliance
with regulations, standards and accreditations within
As the population of U.S. prisons continues to rise, budget and cost constraints,” Wakeen says.
so does the need for foodservice in that sphere. At
the same time, though, this segment continues to deal Many youth facilities participating in the child nutriwith state and federal budget constraints. Helping tion program are revamping their offerings based on
soften the blow, however, is free and low cost inmate the new USDA Supplemental Nutritional Assistance
labor. But because equipment needs to be more du- Program and School Breakfast Program established
rable and have tamper-proof features, it can be more in 2012. This is a result of the Healthy, Hunger-Free
Kids Act and the first major change in school meals
expensive than standard models.
in more than 15 years.
Correctional foodservice facilities require flexibility,
since a variety of serving situations are possible. For Consistent with the 2010 dietary guidelines, the new
example, while some inmates are required to take standards provide recommendations on a number of
meals in their cells from a tray, others will eat with factors, including maximum and minimum nutrient
levels for calories, sodium, fat and food-group servthe general population in the prison cafeteria.
ings. Under this program, U.S. school meals must in“[Prisons are] looking at ways to reduce costs cre- clude more fruits and vegetables, whole-grain breads
atively,” says Barbara Wakeen, MA, RD, LD, CCFP, and pastas, and low- and non-fat milk. The issues are
CCHP for Correctional Nutrition Consultants, Ltd. the same, but budgets are tighter and tighter, Wakeen
“[This includes] reducing calories and utilizing for- says. We have to be more creative in menu, staffing
tified beverages, milk alternates, nutrients, gardens and production options. Vendors are being more creand recycling as well as focusing on sustainability.” ative with product options.
s budgets become tighter inmate populations
continue to rise and correctional foodservice operators need to enhance their menu diversity. To drive
performance in this environment, these operators are
turning to effective, multi-use equipment.
Continued on Page 36
ACFSA INSIDER
Fall 2013
35
One of the most challenging aspects of corrections
foodservice is special diet requirements, which may
include meals for diabetics, seniors and those following a religious diet where certain foods are forbidden.
Because of the potential for riots and food tampering, larger prisons typically only store enough food
for two or three days and hold the remaining in an
off-site warehouse. What makes this segment unique
is that corrections feeds consistent populations, many
in large volumes, and equipment is used seven days a
week, Wakeen says. Inmate labor is used, so equipment needs to be designed to be heavier to withstand
continual use and some abuse. The design shouldn’t
include removable parts that may break easily.
packages include vandal-proof fasteners on panels
that require special tools for removing parts. Ovens
may have locking covers over the controls or alarms
with panic shut-off devices. The more dangerous
equipment, including fryers and broilers, may not be
utilized in high-security prisons.
Key Equipment










Combi ovens
Convection ovens
Kettles
Steamers
Ranges
Fryers
Tilt skillets
Conveyor toasters
Reach-ins
Walk-ins
Equipment specified for the corrections segment typically includes unique features, such as tamper-proof
screws and hinges that cannot be easily removed for
weapon making. Other equipment, like oven and bun
racks, is tack welded, fully welded or riveted so it
cannot be easily disassembled by inmates.
“Copyright Foodservice Equipment & Supplies. This
article originally appeared in the August 2013 edition
Designers also may specify heavier gauge steel or of FE&S. Reprinted with Permission. For subscripaluminum that doesn’t include loose items. Some tion information, visit www.fesmag.com.”
Your demanding
environment demands
Vulcan.
THE
TOUGHEST
NA ME
B E H I N D B A R S.
Steam
(Braising Pans, Kettles
& Steamers)
Throughout our Corrections lineup,
we include features like tamper-proof
screws, heavy duty welds, covered
controls, heavy duty locking hasps,
security screens and more. All products
are designed for durability, easy service
and maintenance. So it couldn’t be
simpler to maintain an entire kitchen
of Vulcan equipment.
Ovens
© 2013 Vulcan
D o n e To P e r f e c T i o n .
36 Fall 2013
Holding & Transport
Griddles
vulcanequipment.com
ACFSA INSIDER
Case Study:
Ramsey County Correctional Facilities,
St. Paul, Minnesota
Written by Lisa White, FE&S Contributing Editor
clude a 558-bed adult corrections facility with a staff
of 188. Between the three facilities, 1,500 meals are
served daily.
I
n a consolidation effort geared toward saving
money, Ramsey County Correctional Facilities in St.
Paul, Minn., took over two juvenile operations, including a detention center and residential treatment
facility, two years ago.
The main cooking line in Ramsey County Correction’s adult facility kitchen includes a stove and three
flat tops.”We are considering combining the juvenile
facilities into one and merging the outdated kitchens,
one of which was built in 1936,” says Tim Thielman,
lieutenant for Ramsey County and Region 3 director
of the Association of Correctional Foodservice Affiliates.
Thielman now oversees foodservice for the two juvenile facilities which includes Boys Totem Town
(BTT), a residential program facility for up to 85 adolescent boys who have been adjudicated delinquent
by the Juvenile Court, and the Juvenile Detention
Center (JDC), a co-ed, 86-bed secured facility for unsentenced juvenile offenders. The facilities also in-
ACFSA INSIDER
Although each facility has a kitchen on-site, there
also is a central kitchen at the adult prison. “We do
ship some food out of the central kitchen, while other
dishes are prepared on site,” Thielman says. “We are
in the process of finding a consultant to redesign the
central kitchen, which will be a complete overhaul.”
The adult facility, which was built in 1959, has much
of its original equipment. This includes steam kettles
and a conveyor dishwashing unit.
“In 2009, a 24-pan rotary oven in the bakery was replaced with a 36-pan rotary oven,” Thielman says. “A
couple of years ago, to address the healthier eating
trend, we eliminated the deep fat fryer and replaced it
with a combi oven. Now we are working on replacing
our dishwasher, which is more than 30 years old.”
The goal is to incorporate more modern equipment,
such as updated warewashers and combi ovens,
which can help decrease the amount of labor in the
back of house.
“It’s important that we are able to program our equipment in order to spend more time doing other tasks,”
Thielman says.
The adult facility’s kitchen features three flat-top
griddles, a stove, steam kettles, a tilt kettle, steam
chest, two conveyor toasters, walk-in coolers and
freezers, hot holding cabinets and several proof boxes. The recent elimination of fryers has saved thouContinued on Page 38
Fall 2013
37
sands of dollars in oil costs. Also part of the adult
facility kitchen is the bakery, where staff bake more
than 50,000 loaves of bread each year. Equipment in
this area includes a sheeter, dough dividers, a bread
slicer and a mixer.
“We are always looking for ways to save time,” Thielman says. “We used to roll bread by hand, but purchased a sheeter that has been a big time-saver.”
pared, panned and transported in bulk using carts and
a vehicle. Dinners are prepared on site at the juvenile
facility. “At the adult facility, we feed about a quarter
of the population cafeteria-style in the dining room
and the rest of the meals are portioned out in trays for
those in the custody unit,” Thielman says.
Ramsey County Correctional Facilities utilizes a
four-week menu cycle, which is typical for prisons
and correctional facilities. Standard meals include
When purchasing equipment for the corrections seg- baked chicken, hamburgers, roast beef and taco salad.
ment, it can be difficult justifying the cost of pricier Hot breakfast options rotate between oatmeal, Maltunits that may save time and labor. “Many times, with O-Meal, grits and farina.
government entities, it’s more about going with the
lowest bid rather than what we want or need,” Thiel- With shrinking budgets and rising food costs, the
man says. “When I replaced the fryer with a combi challenge is finding a balance between nutrition and
oven, the oven was more expensive, so I had to justify price. Unfortunately, due to school nutrition regulathe benefits and payback.”
tions, which apply to the juvenile facilities, calories
cost money.
In corrections foodservice, it’s also important that
equipment stands up to the tough environment. “There “The requirements for school nutrition are definitely a
is lower end, less expensive equipment, but this won’t factor, because if we want federal reimbursement for
hold up to the abuse from the inmates, which is key,” meals, we have to follow those guidelines,” Thielman
Thielman says.
says. “The trend in school nutrition over the years has
been about shrinking labor and more convenience
Because inmates have unlimited time to tamper with foods, but the new requirements mean many operaequipment, safety features are standard on all of tions are reverting back to scratch cooking.”
Ramsey County’s Correction facilities’ equipment,
with all units including packages that secure controls. Operating an environmentally friendly foodservice
program has been a top priority, as well. The Ramsey
“Unfortunately, sometimes good security features County Corrections Facility recycles and recently
create a problem,” Thielman says. “For example, the eliminated the use of its garbage disposal by compostprison package that I had put on the sheeter is labor ing. “We give our food waste to a local pig farmer,
intensive to take apart for daily cleaning due to secu- which has reduced our water and electricity use from
rity screws. This is why it’s important to work with the garbage disposal as well as the amount of garbage
vendors and communicate what’s needed. They are in landfills,” Thielman says.
invaluable resources.”
Despite the fact that the kitchens utilize inmate labor, which is free, it recently became necessary to
cut down the hours of operation. While baking used
to take place from 6 a.m. to 6 p.m., the kitchen now
shuts down in the afternoon, reducing the hours to “Copyright Foodservice Equipment & Supplies. This
eight. As a result, bagged meals are served to inmates article originally appeared in the August 2013 edition
of FE&S. Reprinted with Permission. For subscripat night.
tion information, visit www.fesmag.com.”
Staff in the adult facility kitchen prepare lunches for
one of the two juvenile facilities. Here, food is pre38 Fall 2013
ACFSA INSIDER
INSIDER Correctional Food Service_Layout 1 5/31/13 11:28 AM Page 1
ACORTO (CONCORDIA)
ACCUTEMP
ADAMATIC
ADAMATION
ADVANCE
AERVOID
ALTO-SHAAM
ALLUSERV
ALVEY
AMANA
AMERICAN DELPHI
AMERICAN BEST COFFEE
AMERICAN METAL WARE
AMERICAN PERMANENT WARE
AMERICAN DRYER
AMERICAN DISH SERVICE
AMERICAN RANGE
AMF/WYOTT
ANETS
ANTHONY REFRIGERATION
ANTUNES/ROUNDUP
A.O. SMITH
ASCO
ATLAS METAL
AUTOMATED EQUIP,/RAM
AVTEC
BAKE MAX
BAKERS PRIDE
BALLY
BARMAID
BASTIAN BLESSING
BAXTER
BECA
BELSHAW
BERKEL
BETTCHER
BEVERAGE AIR
BEVLES
BIRO
BKI
ACFSA INSIDER
BLAKESLEE
BLICKMAN
BLODGETT
BLOOMFIELD/SILEX
BOBRICK
BREWMATIC
BROWN, W.A.
BUNN-O-MATIC
BUS BOY
BUTCHER BOY
CADCO
CADDY CORP
CAMBRO
CANNIBAL
CARPIGIANI
CARTER HOFFMAN
CECILWARE
CHAMPION INDUSTRIES
CHAMPION MACHINERY
CHICAGO FAUCET
CHROMALOX
CISSELL
CLARK
CLEVELAND
COLDELITE
COMPONENT HARDWARE
COMSTOCK CASTLE
CONNOLLY
COOL CURTAIN
COOPER INSTRUMENTS
CORNELIUS
CORY
CRATHCO
CRES-COR
CRETORS
CRIMSCO
CRIOTEC
CROWN
CTX
CUISINART
CUNO
CURTRON
CUTLER INDUSTRIES
DAHLEN
DEAN
DELFIELD
DESPATCH
DETECTO
DISPENSE-RITE
DITO DEAN
DOLL FLYNN
DONPER
DORMONT HOSES
DOUGHPRO
DOUGLAS MACHINE
DOYON
DUALIT
DUKE (THERMADUKE)
DUTCHESS
DYNAMIC COOKING SYSTEMS
DYNAMIC INTERNATIONAL
EAGLE/METAL MASTERS
EDLUND
ELECTRO FREEZE
ELLIOTT-WILLIAMS
EMBERGLO
ENCORE
EPCO
ESPRESSO COFFEE
EUROVEN
EVERPURE
EXCEL DRYER
F.A.S.T.
FAEMA
FARBERWARE
FISH OVEN
FISHER MFG.
FOLLETT
FOOD WARMING EQUIP.
FOSTER REFRIGERATION
FRANKE
FRANKLIN CHEF
FRANKLIN PRODUCTS
FRYMASTER
GARLAND
GAYLORD INDUSTRIES
GEMINI
GENERAL ELECTRIC
GENERAL SLICING
GLASTENDER
GLENCO/STAR REFRIG.
GLOBE
GOLD MEDAL
GREENHECK
GRINDMASTER
GROEN
GUARDIAN DRAIN-LOCK
HALLDE
HAMILTON BEACH
HARFORD
HATCO
HELMCO/STAR
HENNY PENNY
HOLMAN
HOSHIZAKI
HUEBSCH
HURRICORP
HUSSMANN FOOD SERVICE
ICE-O-MATIC
IDEA/MEDALIE/VOLLRATH
INFRICO
IMPERIAL CHARBROILERS
IMPERIAL RANGE
IN SINGER
IN-SINK-ERATOR
INTEDGE
INTEK
INTERMETRO
IRINOX
JACKSON DISHWASHER
JADE RANGE
JET SPRAY
JORDON/FOGEL
KARMA
KASON
KEATING
KELVINATOR
KENCO
KEWANEE
KING REFRIGERATOR
KITCHEN AID
KOCH
KOLD DRAFT
KOOL STAR
LAKESIDE
LANCASTER COLONY
LANG
LE-JO
LEE MARK METAL
LEER
LEGION
LINCOLN
LITTON
LOCHINVAR
LOCKWOOD
LOW TEMP INDUSTRIES
MAGIKITCH'N
MAGNESOL
MANITOWOC
MANNHART
MARKET FORGE
MARS
MARSAL & SONS, INC.
MARSHALL AIR
MASTER AIR
MASTER-BILT
MASTER DISPOSERS
MCCALL/KOLPAK
MCCRAY REFRIGERATION
MERCO
METALFRIO
METAL WASH
MIDDLEBY-MARSHALL
MIGALI
MIES
MILE HIGH
MILNOR
MOFFAT
MONTAGUE
MOYER-DIEBEL
MOZLEY
MULTI MIXER/STERLING
NEMCO
NIECO
NORLAKE
NORRIS
NOVON
NU-VU
NUSSEX
OLIVER
OSTER
OVENWORKS
PANASONIC
PASQUINI
PEERLESS STOVE
PERLICK
PITCO/FRIALATOR
POLAR KING
PRAWNTO
PRECISION
PRINCE CASTLE/FASLINE
PUFFER HUBBARD
QUALHEIM
RANDELL
RANKIN-DELUX
RATIONAL
REDCO
RED GOAT
REMCOR
REVENT
REYNOLDS
ROBOT COUPE
ROLL A GRILL
RONDO
ROSS TEMP
ROTISOL
ROUNDUP
ROYALTON
SAGE
SALVAJOR
SANI-SERV
SATURN
SAVORY
SCOTSMAN
SECO ENGINEERING
SECO PRODUCTS
SELECTO SCIENTIFIC
SERVER PRODUCTS
SERVOLIFT
SET-N-SERV
SHARP
SHELCON
SHELLEY
SICO
SILVER KING
SITCO
SKYDYNE
SMOKAROMA
SOMAT
SOUTHBEND RANGE
SPEED QUEEN
STANLEY KNIGHT
STAR
STEPHAN MACHINERY
STERO
SUNKIST
SUPREME METAL
SWEEDEN FREEZER
T&S BRASS & BRONZE
TAYLOR FREEZER
TAYLOR THERMOMETERS
TECHNI-BREW
THERMAL ENGINEERING CORP.
THERMODYNE
THERMOTAINER
TOASTMASTER
TOASTWELL
TOLEDO
TOMLINSON
TRAULSEN
TRAYCON
TRIUMPH
TRUE
TURBOCHEF
TURBO-VAC
U.S. RANGE
UNIVEX
URSCHEL
USECO
VARIMIXER
VICTORY/RAETONE
VITA-MIX
VOGT
VOLLRATH
VULCAN HART
W.A. BROWN
WARING
WASTE KING
WELLS
WILBUR CURTIS
WILDER
WINSTON
WITTCO
WOLF RANGE
WORLD HAND DRYER
WYOTT
...And Many Others!
Fall 2013
39
Did You Know.................Botulism?
Jail House Happy Hour and Foodbourne Illness
By Linda Mills, MBA, RD, FADA
Corporate Dietitian - Community Education Centers
F
or those of you who missed Benson Li’s session
at the conference in Reno titled “Jailhouse Happy
Hour and Botulism: When Pruno Goes Really Bad”,
you missed an interesting session complete with
music. This article will review and expand on his
presentation.
First, there are a number of aliases used for pruno
such as hooch, mash, brew, juice, jump, raisin jack,
and buck. But no matter what name you know this
product by, or what recipe is used to make it, or what
pretense it is hidden under, the dangers are all the
same.
Like all foods and beverages, pruno has a recipe.
Actually a Google search for pruno recipe resulted in
16,600 results, hooch recipe had 151,000 results, and
mash recipe had 12,200 results. The common thread
is the need for ingredients such as fruit, catsup, hot
sauce, potatoes, dinner rolls, candy, powdered drink
mix, bread, cake frosting, jelly, sugar, and water. The
equipment needed includes towels or socks, plastic
bags, bottles, and hot running water.
Making pruno from potatoes creates the risk for
botulism and should be avoided. In the past few years
botulism outbreaks caused by potato-based pruno
were reported among inmates at prisons in Arizona
and Utah. There are pruno varieties made almost
entirely from sauerkraut and orange juice. Pruno is
hidden under bunks, inside toilets, inside walls, in
the shower area and anywhere inmates feel is safe to
brew their pruno away from the sight of guards. The
CDC has articles about the issues. A search on their
website www.cdc.gov resulted in 123 results for pruno
and 4 for jailhouse hooch.
TABLE. Characteristics of previously reported outbreaks of botulism associated with
drinking prison-made illicit alcohol — United States, 2004–2012
No. of
Age range
Year
State
No. hospitalized*
No. intubated
cases
(yrs)
2004 California
4
19–35
4
2
2005 California
1
30
1
1
2011 Utah
8
24–35
8
3
2012 Arizona
4
27–33
4
1
2012 Arizona
8
20–35
8
7
* No deaths were reported.
(Source: http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6205a3.htm)
Botulism is a rare, but serious illness caused by a Clostridium botulinum. It can survive, grow, and produce toxins in a sealed jar of
food. The warm anaerobic fermentation process of making pruno probably predisposes production of botulinum toxin, particularly
if any ingredient happens to be contaminated with Clostridium botulinum or its spores, such as the potatoes. Even taking a small
taste of food containing this toxin can be deadly. Symptom onset of this foodborne illness generally occurs 12–36 hours after
ingestion of contaminated food. Symptoms may include the following: double vision; blurred vision; drooping eyelids; slurred
speech; difficulty swallowing; dry mouth; muscle weakness. Botulism can affect the nerves, paralysis, and even cause death and
is classified as a medical emergency with medical care needed immediately. The CDC notes that the association between botulism
and pruno, is not well known, and cases of botulism from pruno might be under-recognized.
40 Fall 2013
ACFSA INSIDER
ACFSA Loses a Good Friend
By Teddie Mitchell
O
ur colleague and friend, Janice Hurt, has resigned from correctional food service and is starting a new
adventure. Her life changed dramatically in the span of one year and she decided it was time to move to a
warmer climate. As I write this, the movers are probably packing up her belongings to take them to North
Carolina.
She’s not sure yet what she’ll do after she settles into her apartment but with her zest for life and adventure
she’ll find something fun and exciting.
Janice was instrumental in revamping a tired Wisconsin Chapter by taking over the leadership, and inviting
some guys from Minnesota, a lady from Iowa and taking on the presidency of the Northern Lakes Chapter.
For those of you who regularly attend conferences and faithfully read the INSIDER, you will realize that one
of those guys is now our International President, Phil Atkinson, and the other guy is Tim Thielman, Region
III Director. Way to go Janice!
All of us from Northern Lakes will miss her enthusiasm and wish her well in this new phase of her life.
Editor’s note: ACFSA will miss her smiling face and her eagerness to be part of the excitement of ACFSA.
We don’t know anyone who enjoyed the conferences more than Janice.
ACFSA INSIDER
Fall 2013
41
Chapter Reports
California
Virginia
G
O
by Carlos Salazar, California Chapter President.
reetings from California!
by Linda Shear, Virginia Chapter Secretary
n July 19th, the VA chapter members and families joined together to celebrate our 25th Anniversary.
We talked about the good ole days and planned our
exciting future. We laughed at old photos and reminisced about all the International Conferences we’d
attended. The food was great and the company even
better!
We installed our new officers during the meeting.
Robert Pennix stepped down to Past President, Julie
Hobbs stepped up to the Presidency, Jessica Conner
came on board as our President-Elect/Treasurer and
Linda Shear remained as the Secretary. Congratulations to the new VA Chapter Board.
First of all, I would like to thank Laurie Maurino for
a great show in Reno. It was very interesting and had
a lot of fun. Good Job Laurie!
Secondly, hats off to you California for winning the
Chapter of The Year Award.
Lastly, I wanted to tell you that California is having
a Chapter Conference, October 13 - 16, 2013, in
Ontario, California. Our theme is “Communication
and Collaboration in times of Crisis and Growth”.
We have a lot of classes in store for you and I hope
you can attend. Please go to our website for any
additional information you might need.
As we move forward, I am looking forward to 2014
and I hope that you are too.
At the ACFSA International Conference in Reno we
held our annual drawing. This year we raffled off two
$500 prizes thanks, in part, to the generosity of our
vendors who wanted to support our chapter scholarship fund. Special thanks to Dan Valley Foods, Archer Manufacturing, Global Food Industries, Lane
Marketing, Plastocon, Wholesale Food Group and
Design Specialties.
At the Reno Conference, we put together a basket full
of VA products. Our state, like yours, has so many
fine products available. This year there were not
many chapters who contributed to the basket challenge. Next year, the VA chapter challenges the other
chapters to fill up two or three tables with baskets full
of the fine wares from your state. All monies raised
go to a good cause, so let’s see what we can do!
Editor’s note: Monies received from the baskets go
to support ACFSA scholarships.
42 Fall 2013
ACFSA INSIDER
Chapter Reports
Michigan
by Steven McLain, Michigan Chapter President
C
urrent membership in Michigan is 47 strong. We are a vibrant and active chapter with meetings
on the first Monday of each month. We are currently
planning and finalizing our annual Spring Conference which will be held in Manistee, Michigan, May
4-6, 2014. The Michigan Chapter ACFSA Conference will be based around the theme “Coping With
Changes For The Future” . If you are looking for a special experience and a short
break in the great north woods, then this is a conference for you to consider “save the dates”. Canoeing
down a slow moving river and horseback riding on
a Michigan trail are all possibilities being looked at. Members of the Michigan Chapter feel important
reasons for ACFSA membership are training, networking and continuing career development for our
members. Attending, participating in, and/or assisting with, conferences is a great way to accomplish
membership goals. Please consider meeting with us
next spring, and bring a friend. As a final note I would like to acknowledge the hard
work and immense dedication of our immediate past
President Robin Sherman. Thanks Robin!
ACFSA INSIDER
Northern Lakes
by Diane Burczyk, Northern Lakes Chapter President
W
e had a meeting on April 9th at the
Indianhead Food Buying Show. We had a small
fundraiser to help fund three scholarships to the
2013 Reno International Conference. We held nominations for two offices, Vice President Elect and
Treasurer. Christine Berndt Althaus was nominated
for President Elect and Roger Burczyk was nominated for Treasurer. We also had an all-day Food
Service Professional Training Day at the Ramsey
County Correctional Facility in Saint Paul, MN on
June 21. This training day was presented by Good
Source Correctional Food Service Specialists.
Our next Chapter meeting was in August at the Reno
International Conference where Sharon Joles was
installed to the office of Northern Lakes President.
Many of us from Northern Lakes attended the August 11-15 International Conference in Reno Nevada
to support our very own Phil Atkinson as he took office as the ACFSA International President.
I have enjoyed my year as President of Northern
Lakes. I looked forward to finishing the year off at
my second International Conference, and meeting
many new people from other chapters around the
globe. I enjoyed the 5 days of relaxation and spending time with many of my fellow Northern Lakes
Chapter Members in Reno. Hope to see you all again
next time!
(http://www.acfsa-nl.org ) Please take the time to
visit our website.
Fall 2013
43
Region I
Regional Reports
by Robert Pennix, Region I Director
A FIRST FOR REGION I
Region I is excited about the possibility of hosting
a spring conference in March 2014. At the 2013
International Conference in Reno, NV the round
table discussion quickly went to why Region I hasn’t
had a conference. The attendees felt this was a great
way to get more people involved in the Association
and increase the membership in the region. Also
training could be provided for individuals that are
required to have continuing educational units for their
certifications. After much discussion about where
the conference should be held Ocean City, MD was
chosen. A committee was formed and VA member
and ACFSA supporter Ricky Clark was chosen to
chair this conference. We all know that Ricky will do
an excellent job! It did not take long for Ricky to get
the ball rolling, in just one week he started soliciting
support. He sent out a Request for Proposal on room
rates. He contacted members and vendors and made
them aware of our plans for this event.
Plans are also in the works to offer scholarships to
Regional participants. The possibilities are endless
and the canvas is blank. How will you color this
event? I see a masterpiece at work which will take a
lot of creative artists to complete. So get your palette
ready because just as art has a lot to offer to all, and
is subjective to the individual with your help we can
create something for everyone to enjoy.
Region II
by Janice Bendolph, Region II Director
S
ince returning home from the Reno Conference,
I have begun counting down to the next one. If asked
what membership in the ACFSA means to me, my
response would be filled with emotions. The love
that I feel for the group and the respect I have for the
Some members are coming up with fund raising professionalism shown by members means so much.
efforts, one example is VA Chapter member Deborah I will forever be grateful for the knowledge gained
McKnight and a couple of her friends are making an and the ability to learn and grow. In my opinion, one
afghan to raffle off to raise funds for this event. I cannot meet a better group of people who provide so
am hoping that everyone in the Region will catch the much information.
spark and come up with some creative ways to support
this conference. We have many talented people in I could have not imagined that I would someday
Region I who have much to offer, so if you have the become Regional Director. I am grateful for the
gift of speaking, please call Ricky or me and we can opportunity to lead Region II, and I thank the
add you to the program. If fund raising is your gift, Association for giving me the opportunity. Although
speak to your vendors and the supporters of this great we are few in numbers, my goal is to reach out and
organization, encourage them to participant. “We are recruit more members so they can also have an
the effort that we put forth” and this is a great team to opportunity to learn and grow.
be on. No effort will go unnoticed.
Best wishes to you until we meet again
This will be the first conference in this Region and
with your support we can open the door for many
more. Hopefully this centralized location will give
everyone in the Region an opportunity to attend.
44 Fall 2013
ACFSA INSIDER
Regional Reports
Region II
Region IV
F
I
by Frank Shelton, Immediate Past Region II Director
our years ago when I became your Region II
Director I set increasing our membership as a goal.
Sadly, I haven’t seen very much success in that goal. I feel this is partly due to the downturn in the economy. At best Region II has held its own.
Each of us has felt the budget crunch and of course
membership and travel for many has taken a hit.
I’ve always felt the ACFSA was something that added value to our job and have tried to promote it that
way.
I’m proud of a lot of the enhancements that the board
has come up with to make our association an even
more valuable asset to each of us. A better website, our association magazine, the INSIDER with
better and more relevant content, and tools such as
brochures and handouts to help with recruiting. We
have even enhanced our scholarship program to aid
more of our members in coming to conference.
With an upturn in the economy, I feel that your board
has set your association up for big things in the future. I’m proud to have served with this great group
of professionals.
My second term on the Board is now coming to a
close and I’d like to take a short opportunity to thank
the Board for the great experience I’ve had serving
along side of them.
by Don Perkins, Region IV Director
hope everyone who attended the International
Conference in Reno had a great time! I would like to
thank Laurie Maurino and all of you that helped for
an excellent conference.
Upcoming events in Region IV: California Chapter
is holding their Annual State Conference, October
13-16, 2013 in Ontario at the Ontario Airport Hotel.
Conference Theme is “Communication and Collaboration in times of Crisis and Growth.”
A few of the classes offered are:
• Keeping Cool, Calm, Collected, Healthy &
Productive When the Pressure Is On
• Team Building
• How Secure and Safe is YOUR Identity?
• Riding the Waves of Change During Times of
Crisis and Growth
• Overcoming Negativity in the Workplace
• Hostage Negotiations
• Basic Self Defense
• Vendor Show
The next California Chapter meeting after the conference will be in January 2014 in Placer County.
If I can be of help to you in any way, please feel free
to contact me at [email protected].
I’d also like to thank our Executive Management
team, Jon and Janine, along with Amber and the others who have made it so easy to serve. You have no
idea just how good these people are and just how
phenomenal a job they accomplish for our Association. They are a large part of why our Association is
so successful during these challenging times.
It’s been a pure pleasure serving this Association
and I look forward to helping the incoming Region
II Director any way I can.
ACFSA INSIDER
Fall 2013
45
Regional Reports
Region III
by Lt. Tim Thielman, CFSM, CCFP
I
’m sitting in the Reno airport waiting for my flight
home typing up this report. I thought it would be a
good time to reflect on the conference while my mind
is still filled with everything from the past week here
in Reno. First of all I would like to thank ACFSA VP
Elect/ Treasurer, Laurie Maurino, RD, and the California Chapter for putting on a fabulous conference.
Topics presented at the training were all hot topics in
our industry right now that included: Managing Food
Allergies in an Institution, Planning for the Future of
Food Service, How To Write a HACCP Plan, a look
at some Home Grown Produce Operations and Green
Initiatives, information on the Food Safety Modernization Act of 2011, Time Management, and the
changes in the Child Nutrition Standards.
Professional Partner, Tom Burns of Aramark
Professional Partner, Cari Aldrich of C.J. Foods
Retired FS Member, Cindy Burns of C L Burns
Consulting LLC
FS Member, Barbara Wakeen, MA, RD, LD,
CCFP, CCHP of Correctional Nutrition Consultants, Ltd
Professional Partner, Tom Johnson of Johnson
Diversified Products, Inc.
Professional Partner, Elizabeth Van Oss Tymchuck of Food Service Express Division of med
Diet Inc.
And Local partner, Chadd Floria of Oliver Packaging & Equipment Company
I would also like to thank our Region Three Vendor
ACFSA Past President, Benson Li gave an informa- Liaison, Chad Read of Federal Supply USA for his
tive presentation on botulism as it pertains to the efforts in acquiring donations.
making of jailhouse alcohol and the illnesses caused
by inmates consuming it. We also had two outstand- Thanks for the Memories
ing panel discussions; one on equipment and a secEach year I attend the conference I take so much away
ond on religious diets.
from it between what I have learned from attending
sessions and networking, the quality time I get with
Regional Scholarship Winners
all my friends in this organization who I only get to
Region Three was once again able to have a lottery see once a year, and the new friends I make while
that awarded four Conference scholarships to mem- attending. I think that one of the neatest things I see
bers in Region Three. The deadline for the Summer each year is the attendance of retirees. They not only
Edition of the Insider was before the lottery winners attend the conference to see old friends, they even
were drawn so now I would like to report that the attend the sessions and always have so much to add
Scholarship recipients were John Schilling from In- to discussions within those sessions. While at these
diana DOC, Robin Norris from Missouri DOC, Josie conferences I not only build an incredible network of
Maya of Canteen Services in Michigan, and Frank food service professionals, but I also build my knowledge of food products and equipment, and strengthen
Szostak from Michigan DOC.
my connections with all of our vendors. I would like
These scholarships were in addition to the Interna- to personally thank all of the vendors in ACFSA and
tional Scholarships and were made possible only be- publicly acknowledge how valuable your presence
cause of our generous vendors. I would like to thank is in ACFSA and thank you for the support that you
the following individuals for their generous dona- give the food service professionals in ACFSA.
tions:
Continued on Page 47
46 Fall 2013
ACFSA INSIDER
Regional Reports
Region III (Continued)
Meet Me in Saint Louis
Besides the focus on the 2014 conference I have a
few goals set for myself as Regional Director. First,
I would like to increase membership in Indiana and
Ohio. We have several Professional Partners in those
states but not enough Food Service Professionals to
start a chapter. My second goal is to increase membership in North and South Dakota. We can’t keep
this organization a secret. We need to spread the word
and tell everyone you know about the ACFSA and
the benefits of belonging. Also, don’t forget to tell
the individuals from our younger generation who are
entering into food service about our student memberWhile in Reno I received a lot of positive feedback ship. Even if they have not considered a career in corand input from members and vendor members regard- rectional food service, a membership to ACFSA may
ing the 2014 conference and there is definitely some spark some interest in the field. Those young men and
excitement brewing. We have already had vendors women are the future of our organization.
register for next year and food service professionals
inquiring on registering for the 2014 conference. In If there is anything I can do for you as your Regional
every issue of the Insider we will be revealing more Director, please feel free to contact me at [email protected]
details as things progress.
As I mentioned, I’m sitting in the Reno Airport, leaving the conference and the ball is already rolling for
the 2014 conference in St. Louis. While in Reno, Phil
and I were able to firm up some more plans for 2014.
At the Regional Roundtable Meeting I sent a sheet of
paper around asking for volunteers for the next conference and when I received the paper back it was
completely full of names of Region Three members
who want to help. I want to extend the invitation out
to everyone in the organization who would like to lend
a hand in the 2014 conference in Saint Louis.
Moving Forward
As I start the second half of my term as Region Three
Director I feel pleased with the growth of Region
Three’s membership over the past year and the direction we are heading as an organization. We have
picked up several new members in the past few
months and if you are a new member reading this I
would like to welcome you to the ACFSA and encourage you to take advantage of all that the ACFSA has
to offer. Please visit our website discussion board and
visit it often. Look at all the posts on the discussion
board and feel free to jump in to any conversation.
Even if it is an old conversation you may bring new
insight to the discussion. I have read every discussion
on there and have the box checked on each thread to
be notified when a new comment is posted. I recommend you do the same.
ACFSA INSIDER
Region V
by Connie O’Connor, Region V Director
T
he Ontario Chapter held their annual conference
September 22 – 25, 2013 in Niagara Falls, Ontario,
Canada. This year’s conference was titled Vision
and Longevity in Corrections. This year’s conference included an exciting variety
of speakers and topics providing learning opportunities for all…including an Allergen Training program,
discussions on Religious Diets and Conflict Resolution and a presentation on Nutrition for an Aging
Population.
Fall 2013
47
VA Chapter Celebrates 25th Anniversary
By Linda Shear
O
n July 19, 2013 the VA ACFSA chapter met for
a grand celebration of our 25th Anniversary. Members
and family joined together to reminisce, eat a fine meal
and have some fun.
First, let’s talk about all the accomplishments of the VA
Chapter through the years. Twenty five years ago Lavinia Johnson and her cohorts decided to form a chapter and we’ve been going strong ever since. We’ve
won Chapter of the Year three times. We’ve had many
members serve on the National Board of Directors. Lavinia Johnson served in the Presidential series twice,
and Ricky Clark and Jim Hartman have also served in
that capacity. Carol Thomas was in that series as well,
but had to step down due to early retirement. Linda
Shear has served on the Board as Region I Director
for two separate terms. Jim Hartman has also served
in that capacity. Robert Pennix is the current Region I
Director. The VA chapter has several proud recipients
of Employee of the Year: Joseph Randle, Felix Clements, Betty Hill-Farley, Rosetta Bowles, Ann Taylor,
Jean Golas, Dorthea George, and Ricky Clark. Julie
Hobbs won Operator of the Year. The VA chapter successfully hosted the International Conference in VA
Beach in 1999 and again in 2011 in Norfolk. During
the Norfolk conference Carol Thomas was honored
Continued on Page 47
48 Fall 2013
ACFSA INSIDER
with the President’s Award. Ricky Clark and Lavinia
Johnson received the same honor in previous years.
Jim Hartman was honored with the Heroism Award
in 2008. The Founder’s Award was given to Lavinia
Johnson. An honorary Doctorate of Food Service was
bestowed upon both Ricky Clark and Jim Hartman.
As a very prestigious honor, Ricky Clark and Lavinia
Johnson were awarded the IFMA Silver Plate.
During our 25th Anniversary chapter meeting we had a
friendly competition to see who has attended the most
conferences. To nobody’s surprise, Lavinia Johnson
and Jim Hartman tied for first, Ricky Clark came in
second and Linda Shear was in third place. We have
attended so many conferences and have many, many
fine and fond memories. We also looked at a slideshow with hundreds of photos going back to our humble beginnings all the way through to last year in New
Orleans.
Over the years we have partnered with our vendor members on several projects. Vendors often host our
quarterly meetings and keep us up to date with training and information on new products and services. Our
vendors are always generous in helping us with our conference scholarship fundraising raffle.
We, the VA ACFSA chapter are both humbled and proud of our 25 years together. If you don’t have a
chapter in your state, start one. If you have a chapter, we encourage you to celebrate your successes.
ACFSA INSIDER
Fall 2013
49
THE IMPORTANCE
OF THE HACCP PROGRAM
By Josie Maya, CFSM,CCFP Asst. Corrections Regional Mgr for Canteen Services, Inc.
HACCP (Hazard Analysis Critical Control Point) is a
concept first used by Pillsbury Company to ensure the safety
of food prepared for astronauts in the NASA space program.
Many U.S. and Canadian health departments have begun to
incorporate HACCP in their inspections.
HACCP is a comprehensive food safety and self- inspection
system that goes beyond routine inspections of equipment and
appearance and helps uncover and solve dangerous defects
in food handling. HACCP looks at the flow of potentially
hazardous foods -- the path that food travels throughout
the food service operation. We must follow this path from
recipe development through delivery of products, storage,
preparation, holding or displaying, serving, cooling and
storing leftovers for the following day, and reheating foods.
Each step of the way poses the risk of contamination due to
mishandling.
THE MAJOR FACTORS IN MISHANDLING FOOD ARE:
•
Incorrect food storage, leading to cross-contamination
•
Inadequate temperature control
•
Inadequate hand washing procedures
•
Not using disposable gloves or sanitized utensils for handling ready-to-eat foods
Exit
MANAGER RESPONSIBILITY
•
Maintain current sanitation certification is recommended (to be renewed every three years)
•
Read and become familiar with the HACCP/FOOD SAFETY PROGRAM
•
Set up and implement HACCP procedures
EMPLOYEE RESPONSIBILITY
•
Participate in food safety training
•
Participate in HACCP training
The HACCP system is defined by seven principles:
1. Perform a Hazard Analysis This first principle is about understanding your operation and determining
what hazards are likely to occur. This usually involves defining the operational steps that you take as
food enters and moves through your business. At this point, you will also try to understand how the
people, equipment, methods, and foods all affect each other.
50 Fall 2013
ACFSA INSIDER
2. Decide on the Critical Control Points (CCPs) which of the operational steps identified in principle
#1 are critical to a safe outcome? Where can a hazard be prevented, eliminated, or reduced to an
acceptable level? Which actions positively, absolutely, have to happen right? Is there a later step
that will prevent, reduce, or eliminate the hazard? It is important to know that not all steps are CCPs
Generally; there are only a few CCPs in each process.
3. Determine the Critical Limits Each CCP must have boundaries that define safety. How will you
know when the CCPs are under control? What are the regulatory standards? What will you measure
against? Critical limits are the measurements that define safety and can usually be found in the Food
Code. For example, for cooking hamburgers, the Food Code sets the critical limits at 155 F for 15
seconds. When critical limits are not met, it could mean that the food is not safe.
4. Establish Procedures to Monitor CCPs Once you have decided which operational steps are critical
and have set the critical limits; someone needs to keep track of the CCPs in the flow of foods through
your operation. Monitoring involves finding a way to see that the CCs are kept under control and
within the critical limits.
5. Establish Corrective Actions What will you do when things go wrong? When monitoring your CCPs
you will occasionally find an operational step that is outside of your critical limits. You need to plan
ahead and decide what your actions will be, communicate those to your employees, and train them in
those decisions. This preventive approach is at the heart of HACCP. Problems will arise. You need to
find them and correct them before they can cause someone to become ill or injured.
6. Establish Verification Procedures This principle is all about making sure that the whole system
is in place and working. You will want to periodically make observations, calibrate equipment and
temperature measuring devices, review records actions, and discuss procedures with your employees.
All of these activities will be for the purpose of ensuring that your system is real and checking to see
if it needs to be modified or improved. Verification may also be conducted from the outside, such as
by the regulatory authority or a third party.
7. Establish a Record Keeping System There are certain written records or kinds of documentation
that will be needed in order to verify that the system is working. Look for examples of simplified
“records.” These records will normally involve the HACCP plan, itself, and your monitoring activities
and serve to document that you really do have an on-going system in place. Record keeping should be
as simple as possible in order to make it more likely that employees will have the time to keep them.
Because many foods are agricultural products and have started their journey to your door as animals and
plants, raised in the environment, they may contain microscopic organisms. Many foods contain nutrients that
make them a place where microorganisms can live and even grow. Some of these organisms are pathogens,
which means that under the right conditions and in the right numbers, they can make someone who eats them
ill. Raw animal foods such as meat, poultry, fish, and eggs often carry bacteria, viruses, or parasites that can
be harmful to humans. Also because foods are from the environment, they can contain objects such as stones
that could cause injury. Food may be contaminated naturally, for example from the soil in which it is grown or
because of harvest, storage, or transportation practices. Some foods undergo further processing and at times,
despite best efforts, become contaminated. These hazards can cause illness or death.
With awareness and the information available to us today, like the HACCP program, we can avoid unnecessary
incidents that cause food borne illness which threatens our facilities every day.
ACFSA INSIDER
Fall 2013
51
Welcome
New ACFSA Members
Food Service Professionals
Phil Bettencourt
CDCR
Sacramento, CA
Ralph Citarelli
Santa Clara County
Office of the Sheriff
Milpitas, CA
Theresa Boswell
Lander County Sheriff’s OfficeDetention Facility
Battle Mountain, NV
David Cunningham
Washoe County Sheriff’s Office
Reno, NV
Sandra Brown
Yuba County Juvenile Hall
Marysville, CA
Larry Delgado
Juvenile Ranch/Probation Sheriff
Campo, CA
Felicia Candelaria
Sierra Conservation
Camp Southcamp
Ontario, CA
Patty Duis-Bosler
Canteen Services
Cassopolis, MI
Margaret Carter
CCWF
Chowchilla, CA
Stephen Childs
CCWF/Department of
Corrections & Rehab
Clovis, CA
Debra Church
Warren County Sheriff’s Office
Front Royal, VA
Gary Halsey
Pleasant Valley State Prison
Hanford, CA
Jason Heidel
Utah County Sheriff’s Office
Spanish Fork, UT
Rebecca ` Justin
CCWF
Madera, CA
Cathy Lorenzo
Department of General Services
Sacramento, CA
Joan Estrada
Canteen Services
Peru, IN
Leo Macabitas
San Diego Central Jail, S.D.
Sheriff
San Diego, CA
Krista Flores
California State Prison-Sacramento
Represa, CA
Gina Marrero
Pleasant Valley State Prison
Porterville, CA
Paul Gonzales
Avenal State Prison
Avenal, CA
Jordan McSwain
CCWF/CDCR
Merced, CA
Darcy Greynolds
Canteen Services
Kalamazoo, MI
Continued on Page 53
52 Fall 2013
ACFSA INSIDER
Food Service Professionals
Laura Nieberding
State of NV Northern Nevada
Adult Mental Health Services
Reno, NV
Millie Smeltzer
Canteen Services LaGrange County Jail
LaGrange, IN
Mike Oviatt
UDC Utah State Prison
Draper, UT
Laura Stephens
CDCR
Weldon, CA
Kelli Warren
Nutrition Management
Services, Inc.
Broken Arrow, OK
Ana-Isabel Regidor
Santa Clara County
Sheriff’s Office
Milpitas, CA
Beth Sullivan
PVSP
Coalinga, CA
Lavinda Williams
CSPR/LAC
Lancaster, CA
Kathi Turner
Collin Co. Detention Center
McKinney, TX
Jeanne Wolfe
Canteen Services
Tekonsha, MI
Acosta Simon
CSP-LAC
Lancaster, CA
Robert Ullrey
Department of General Services
West Sacramento, CA
Institutional Member
Professional Partners
Scott Goodin
Salvajor
Kansas City, MO
Gregg Nolff
Allied Bakey Equipment
Los Angeles, CA
Julie Jurkowski
National Food Group
San Diego, CA
Paul Ristau
Whaley Foodservice Repairs
North Charleston, SC
JoAnn King
Anaph Corporation
Johnston, RI
Brett Rosenbloom
Multi Flow Beverage Solutions
Huntingdon Valley, PA
John Land
Sunburst Chemicals
Bloomington, MN
Mark Strutner
Shields Bag & Printing Co.
Yakima, WA
Mike Maguire
Jiffy Foodservice LLC
Chelsea, MI
Richard Tuttle
RMT Global Partners
Stone Mountain, GA
Dan Moes
Phoenix Supply, LLC
Bloomington, MN
Tom Wells
Sunburst Chemicals
Bloomington, MN
ACFSA INSIDER
Robert Quick
Lander County Sheriff’s Office
Battle Mountain, NV
W
e are delighted to have you join the ranks
of the finest food service professionals in the industry!
Please make the most of your membership. Share
your knowledge and ideas about the food service
industry and your personal experiences with the
rest of the ACFSA membership! Utilize the ACFSA Message Board, ACFSA Facebook Page and
on Twitter (ACFSA_org).
Do you know other professionals that could benefit from membership? Pass this copy of INSIDER
along and/or share the Membership Form on the
ACFSA website - www.ACFSA.org.
Thank you for your participation in ACFSA!
Fall 2013
53
ACFSA Board of Directors
2013-2014
Secretary
Karen Candito, CCFP, CFSM
Santa Clara County DOC
Elmwood Correctional Facility
President
Phil Atkinson
Hennepin County Sheriff’s Office
Minneapolis, MN
(612) 596-8039
[email protected]
San Jose, CA
[email protected]
Vice President
Robin Sherman, CCFP, CFSM
Region I Director
Robert Pennix
Canteen Services
Saginaw, MI
(616) 745-2044
[email protected]
Blue Ridge Regional Jail Authority
Lynchburg, VA
(434) 847-1300 X 117
[email protected]
Vice President-Elect/Treasurer
Laurie Maurino, RD
Region II Director
Janice Bendolph
Professional Partner
Representative (Equipment)
Michael Robertson
Jones Zylon Company
West Lafayette, OH
(800) 848-8160 ext. 112
[email protected]
Professional Partner
Representative (Food)
Rick Morris
Ramsey County Corrections
Saint Paul, MN
(651) 266-1498
[email protected]
Los Angeles County
Sheriff’s Department
Los Angeles, CA
(213) 893-5109
[email protected]
Preferred Meal Systems
Braselton, GA
(678) 936-6637
[email protected]
Committee Chairs
CCFP and Advisory Committee
Teddie Mitchell
(715) 460-4878
[email protected].
wi.us
Professional Alliance
Joe Montgomery
(618) 664-4364
[email protected]
Publications Committee
Barbara Holly
(334) 567-4094
[email protected]
Region I
Ann Ortiz
Good Source Solutions
Carlsbad, CA
(760) 746-7587
[email protected]
Region II
Open
Region I
Bryan Waechter
Hobart
Richmond, VA
[email protected]
Region II
Kevin Woods
Hobart/Traulsen
Chamblee, GA
(770) 458-2361
[email protected]
2013-2014
Education Committee
Lt. Tim Thielman
Dietitians in Corrections
Barb Wakeen
(330) 284-2269/ (330) 499-1715
[email protected]
Membership Committee
Cindy Burns
(989) 239-3779
[email protected]
2014 Conference
Scholarship Committee
Patti Whitlock
(203) 824-4174
[email protected]
Lt. Tim Thielman, CFSM, CCFP
(651) 266-1498
[email protected]
Regional Vendor Liaisons
54 Fall 2013
Ministry of Community
Safety & Cor. Serv
North Bay, Ontario, Canada
(705) 494-3331
[email protected]
Region III Director
Lt. Tim Thielman, CFSM, CCFP
Past President
Benson Li, CCFP, CFSM
Association of Correctional
Food Service Affiliates
Burbank, CA
(818) 843-6608
[email protected]
Region V Director
Connie O’ Connor
Tuscaloosa County Jail
Tallulah, LA
(205) 349-4511 x666 or x766
[email protected]
High Desert State Prison
Susanville, CA
(916) 322-6038
[email protected]
Executive Director
Jon Nichols, IOM
Region IV Director
Donald Perkins, CCFP
CA Substance Abuse Treatment
Facility & State Prison, Corcoran
Corcoran, CA
(559) 992-7100 x5762
[email protected]
Region III
Carrie Aldrich
CJ Foods
Eden Prairie, MN
Region III
Chad Read
Federal Supply
Waukegan, IL
Phil Atkinson
(612) 596-8039
[email protected]
&
(651) 266-1498
[email protected]
Food & Equipment
Region IV
Gil Hines
Good Source
Carlsbad, CA
(800) 735-4319
[email protected]
Region IV
Bud Chambers
Cambro Manufacturing Co.
Dewey, AZ
(928) 759-0807
[email protected]
ACFSA INSIDER
Chapter Presidents &
State & Provincial Contacts
U.S.A.
GEORGIA
Charles Barnes*
Macon State Prison
ALABAMA
Janice Bendolph
Tuscaloosa County Jail
ILLINOIS
Helen Lewis, RD, LD
Cook County DOC
ARIZONA
Michael Pinnex
Coconino County Detention Svcs.
CALIFORNIA
KENTUCKY
MISSISSIPPI
Lou Flores
CA Substance AbuseTreatment Facility
LOUISIANA
Juanita Avery
St. Charles County DOC
M. R. J. Beach, II, CCFP
Orleans Parish Sheriff’s Office
CONNECTICUT
Michael Gaughran, CCFP
York CT
Nina Hoy
Maryland Correctional Institute, Jessup
FLORIDA
NEW JERSEY
Chris Gendreau, CCFP, CFSM
Massachusetts DOC
Open
MICHIGAN
Robin Sherman*
Canteen Services
MISSOURI
Todd Sheehan
New Hampshire State Prison
Spencer Smith
Maine State Prison
MASSACHUSETTS
Yvette Knox*
River Front State Prison
NORTH CAROLINA
James Maher*
Durham Correctional Center
ONTARIO
Alabama
Arkansas
Florida
Georgia
Kentucky
Louisiana
Mississippi
North Carolina
Oklahoma
South Carolina
UTAH
MaryAnn Reding
Utah Department of Corrections
VIRGINIA
Carla White
Rappahannock Juvenile Center
contact information for any of the Chapters above
(818) 843-6608
If you are an ACFSA member from outside the United States and do not know what
ACFSA region you are in, call the Headquarters office for answers at (818) 843-6608.
ACFSA Regions
Region II
Jorge Blanco
Siverdale Canteen Detention Center
Call ACFSA Headquarters if you want
* Chapter President
New Hampshire
New Jersey
New York
Pennsylvania
Rhode Island
TENNESSEE
Membership is required for access.
Steven Morgan*
Toronto Jail
Region I
OHIO
Vivian Hawkins, CCFP*
Ohio Dept. of Rehabilitation & Correction
Visit www.ACFSA.org for the Membership Roster!
CANADA
Connecticut
Delaware
Maine
Maryland
Massachusetts
Diane Burczyk
Robert E. Ellsworth Correctional
NEW HAMPSHIRE
MAINE
DELAWARE/MARYLAND
NORTHERN LAKES
Open
Larry Parshall
Kenton County Detention Center
Vermont
Virginia
Washington DC
West Virginia
Tennessee
Texas
Virgin Islands
Region III
Illinois
Indiana
Iowa
Kansas
Michigan
Region IV
Alaska
Arizona
California
Colorado
Hawaii
Minnesota
Missouri
Nebraska
North Dakota
Ohio
South Dakota
Wisconsin
Idaho
Montana
Nevada
New Mexico
Oregon
Utah
Washington
Wyoming
Region V
Canada
ACFSA INSIDER
Fall 2013
55
INSIDER
ADVERTISER INDEX
CAMBRO . . . . . . . . . . . . . . . . . . . . . . . . 31
www.CAMBRO.com/trust
Cook’s Correctional . . . . . . . . . . . . . . . 12
www.cookscorrectional.com
Federal Supply USA . . . . . . . . . . . . . . . . 3
www.federalsupply.com
Intersect USA. . . . . . . . . . . . . . . . . . . . . . 5
www.intersectUSA.com
Heritage Food Service Group, Inc. . . . 39
www.hfse.com
Highland Wholesale . . . . . . . . . . . . . . . 33
www.highlandwholesalefoods.com
Kitchen Corps . . . . . . Inside Back Cover
www.kitchencorps.com/
The Salvajor Company. . . Inside Front Cover
www.salvajor.com
Vulcan Equipment. . . . . . . . . . . . . . . . . . . . . . 36
www.vulcanequipment.com
ADVERTISE
in INSIDER
Inside INSIDER
INSIDER Editors:
Barbara Holly, CCFP, CDM, CFPP
and Christine Berndt Althaus, RD, CD
INSIDER is published four times annually by the Association of
Correctional Food Service Affiliates.
The Fall issue mails in September, the Winter issue mails in December, the Spring issue reaches your mailbox in March, and the Summer
issue will arrive in June. We welcome any suggestions or articles for
future issues.
Editorial Statement and Procedure
The mission of the Association of Correctional Food Service Affiliates
(ACFSA) is to develop and promote educational programs and networking activities to improve professionalism and provide an opportunity for broadening knowledge.
Statements of fact and opinion in this publication are the responsibility of the authors alone and do not imply an opinion on the part of
the members, directors, or staff of ACFSA. The Association reserves
the right to edit submissions. Materials may not be reproduced without written permission, so please obtain permission to reprint from its
source when submitting an article.
To submit an article for the Winter 2014 Issue:
1.Please send via e-mail by November 15, 2013 to:
ACFSA—INSIDER
Barbara Holly, e-mail: [email protected] or
Chris Althaus, e-mail: [email protected]
2.ACFSA does not guarantee that submitted articles will be published.
Articles may be edited, and placement is determined by the editor.
3.You may also include a photograph, simple graphics, charts, or pictures that you think may be useful to the article.
4.If you have submitted or will submit the article to other publications,
please notify us at the time of submission of the publication name,
editor, and phone number.
Letters to the Editor
Please email your articles submissions and/or comments to the editors:
Christine Berndt Althaus:
[email protected]
or to Barbara Holly:
[email protected]
Please specify that you are
contacting us regarding the
“Letters to the Editor” column.
Call 818-843-6608
56 Fall 2013
INSIDER reserves the right to edit
submissions for clarity and space.
ACFSA INSIDER
2014 ACFSA Annual International
Conference & Vendor Showcase
Save
e!
t
a
D
the
August 10-14, 2014
Doubletree Union Station
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