Food and Nutrition Policy and Implementation Plan · 2017-08-29 · Food and Nutrition Policy and...

Food and Nutrition Policy and Implementation Plan | 1

Food and Nutrition Policy and Implementation PlanMay 2009

2 | Food and Nutrition Policy and Implementation Plan

Minister’s ForewordQueensland Corrective Services (QCS) in collaboration with the Queensland University of Technology and Queensland Health has made significant improvements to the corrective services food service industry. During recent years, investment in food services has meant Queensland Corrective Services can provide menus which reflect contemporary nutritional and dietary practices, influenced by advice from Queensland University of Technology dietitians.

QCS is committed to improving the health and well-being of staff, prisoners and children who are accommodated in correctional centres, through the provision of nutritious and safe food. The Food and Nutrition Policy and Implementation Plan provides a framework for statewide food provision and management of food services, including an accountability, evaluation and reporting framework, and an education campaign to raise nutritional awareness and promote healthy life choices.

This policy will be supported by other health strategies including an education strategy that will encourage lifestyle choices to support healthy eating and physical activity and a smoking management strategy. It is anticipated that these strategies will improve the health and well-being of prisoners and staff and minimise the burden of chronic disease.

The QCS policy seeks to support the Queensland Government’s initiatives aimed at improving the lives of all Queenslanders, by reducing the cost to the community associated with poor lifestyle choices including poor nutrition and physical inactivity. The Queensland Corrective Services Food and Nutrition Policy aims to contribute to the Queensland Government’s target of cutting obesity by one-third by 2020, as outlined in Toward Q2: Tomorrow’s Queensland.

Neil Roberts MP Minister for Police, Corrective Services and Emergency Services


IntroductionThe purpose of Queensland Corrective Services (QCS) is “community safety and crime prevention through an integrated correctional services system delivering humane containment, supervision and intervention for offenders”. The Agency fulfils this role in line with its legislative obligations under the provisions of the Corrective Services Act 2006.

Under these obligations, the Agency aims to address the many and varied needs of the prisoner population within existing financial, organisational and environmental demands. In addition to these internal demands, external legislative and social obligations are also placed upon the Agency to ensure it meets the perceived needs of offenders and the expectations of the community.

As the offender population becomes more diverse, QCS is faced with the challenge of meeting increasing and varied prisoner needs. Due to the level of supervision the Agency has over individuals in its care, QCS must rely on standard practices to ensure effective management and to minimise potential security and safety issues.

The Agency is committed to ensuring that fundamental human rights and special needs of prisoners are recognised. However this must be weighed against the unique environment in which the Agency operates, acknowledging that rights normally available to members of the community may be limited for offenders by virtue of their incarceration or supervision requirements.

The Food and Nutrition Policy aligns with Queensland Government priorities and supports the Queensland Government’s commitment and initiatives aimed at improving the health and well-being of all Queenslanders including, Toward Q2: Tomorrow’s Queensland; Eat Well Queensland: Smarter Eating for a Healthier State in 2002–2012; Find your 30 minutes of activity; and the Eat Well Be Active Campaign.

Quality food services are fundamental to delivering best-practice nutrition outcomes for the Agency. This policy has been developed to provide a framework for food service provision within all Queensland correctional facilities. The framework will include: evidence-based nutritional standards and guidelines for all food provision; an accountability, monitoring and evaluation framework; an education and communication strategy aimed at raising nutritional awareness among prisoners and staff and promoting and encouraging healthy life choices.


Policy statementQCS is committed to improving the health and well-being of staff, prisoners and children who are accommodated in correctional centres through the provision of nutritious and safe food. This policy provides a framework for statewide food provision and management of food services, including an accountability, evaluation and reporting framework, and an education campaign to raise nutritional awareness and promote healthy life choices.

This policy will be supported by other health strategies including an education strategy that will encourage lifestyle choices to support healthy eating and physical activity and a smoking management strategy. It is anticipated that these strategies will improve the health and well-being of prisoners and staff and minimise the burden of chronic disease.

Policy aimsWithin the context of safety and security, the QCS Food and Nutrition Policy aims to:

ensure statewide consistency in the provision of •nutritious and safe food to all staff and prisoners that is underpinned by evidenced-based nutrition standards and guidelines

comply with the • Queensland Food Act 2006 in regard to Food Safety Programs

respond to the complex dietary requirements of •prisoners including religious and medical needs

support a healthy prison environment by ensuring •access to nutritious food and drink choices through the prisoner buy-up scheme

promote the benefits of a healthy diet and empower •staff and prisoners to adopt healthy food and active lifestyle choices.

Queensland Corrective Services achievements

The provision of healthy and nutritious food has always been a priority for QCS. For the past two decades, the Agency has actively consulted with and engaged accredited dietitians including dietitian educators and researchers from the Queensland University of Technology (QUT).

In 2007, QCS formed a partnership with QUT to develop dietetic services and provide an evidence-based approach to food and nutrition services in its facilities. This approach is based on nutrition research conducted in collaboration with the University of Newcastle and the University of Queensland, and informed by the latest international and national research. In addition, the partnership with QUT has provided opportunities to review current practices in relation to correctional food safety programs.

The Agency’s 20 year history of recognising the importance of employing suitably qualified professional food service personnel demonstrates QCS’ commitment to continually improving food service provision.

Investment in food services has meant QCS provides menus which reflect contemporary nutritional and dietary practices that have been greatly influenced by advice received from dietitians at QUT.

The Agency has also recently established a Food and Nutrition Governance Committee to provide oversight, advice and to monitor the activities of food services.


Key issues and challengesQCS strives to deliver a range of interventions that are effective in preventing chronic disease by addressing the common risk factors of smoking, poor nutrition, alcohol use and physical inactivity.

The Agency functions within a unique operating environment in which safety and security are the highest priority. As a government agency housing about 5500 people on any given day, QCS has a duty of care to ensure that nutritious and safe meals are provided to the prisoner population, taking into account the special needs of some prisoners.

The Agency’s duty of care also extends to educating and raising prisoners’ awareness and personal responsibilities for what they can do to become healthy and active people. The Agency aims to educate prisoners to a level where they continue healthy lifestyle choices upon their release.

While the Agency is committed to ensuring that fundamental human rights and special needs of prisoners are recognised, it should be noted that by virtue of their incarceration or supervision requirements some lifestyle choices will be limited.

The role of nutritionPrisoners entering the correctional system are often from lower socio-economic backgrounds that are known to have the “poorest diets, highest levels of diet-related disease, and the lowest levels of nutrition knowledge” 1. Diet-related diseases include, but are not limited to, diabetes, cardiovascular disease, hypertension, renal disease, obesity and some cancers. Many of these conditions are often preventable by addressing the underlying determinants of health including nutrition, physical activity and lifestyle within a chronic disease prevention framework.

Indigenous people are significantly over represented in the corrective services system and make up about one quarter (27 per cent) of the Queensland prisoner population. Like other Indigenous Australians, Indigenous prisoners still suffer a much greater burden of ill health and chronic disease attributable to nutrition, in comparison to other groups. In Queensland for heart disease alone, the mortality rate is at least twice as high as in the non-Indigenous population; for diabetes, the estimate is 17 times higher. (Queensland Public Health Forum Strategic Statement Food and Nutrition “Eat Well Qld”).

Periods of incarceration can provide an opportunity to stabilise behaviour, rehabilitate prisoners and improve health and social outcomes for both prisoners and the community. Correctional environments offer an opportunity to establish better disease control by providing appropriate medical services, disease prevention and health education, and necessary support services including reintegration planning prior to a prisoner’s release2.

The challenge for the Agency is to continue to provide nutritious food to all prisoners, including women prisoners and their children, and to minimise the development and progression of chronic diseases through education and promotion of healthy life choices.

1 Eat Well Queensland 2002–2012: Smart Eating for a Healthier State2 Spark Arlene J. Nutrition in Public Health: Principles, Polices and Practice 2007. Hunter College New York USA


Food service provisionQCS provides about 8 million meals per year to prisoners and staff in Queensland correctional facilities. Meals for staff are provided in accordance with the Department of Corrective Services Correctional Employees’ Award – State 2005, which states staff meals are to be consistent with those provided to prisoners.

The food services industry within correctional facilities is a large scale operation. Within the different correctional centres there is a combination of central kitchens, unit kitchens and independent residential living. Currently, QCS employs a correctional centre-based approach to the planning and provision of food services within a large decentralised state. There are also variances in food availability, bound by Government procurement guidelines.

A standardised statewide approach to food and nutrition service delivery will: ensure prisoners are receiving adequate nutrition; streamline the management of non-standard diets; and ensure food services operate within budget, maximising the food purchasing dollar while being mindful of environmental resources and impact. Standard practices will assist the management of food expectations for prisoners transferred between prisons, and support training for the delivery of food services across the state.

Prisoners are employed in the kitchen and perform the majority of the hands-on meal preparation which involves preparing fresh cooked food on a daily basis under the supervision of qualified staff. In addition to gaining practical kitchen experience, prisoners are gaining valuable independent living and enhanced life skills which assist rehabilitation and successful reintegration. In some correctional centres prisoners are also participating in vocational education and training in accordance with the Australian Quality Training Framework which increases post-release employment skills.

The challenge for the Agency will be to develop and implement a standardised approach to food service delivery across a large decentralised state, taking into account variations in kitchen design and equipment. Another challenge will be to link all prisoners employed in the food services area with vocational education and training opportunities to enhance reintegration and post-release employment prospects.

Food safety programsIn consultation with the QUT, QCS has reviewed all existing food safety programs and designed a food safety program template that encompasses the broad range of food safety issues unique to the correctional environment. The food safety program template will be implemented at all centres across the State by July 2009 to ensure the Agency complies with the Queensland Government Administrative Arrangements for Food Safety Programs, under the Queensland Food Act 2006.

To support implementation, QCS has made a significant investment in comprehensive training packages to be delivered to all food handlers. Different levels of training will be available to staff and prisoners depending on their role in food services. The training packages will enhance understanding of safe food handling and hygiene practices and ensure all staff and prisoners meet the required national competencies prior to implementation.


Meeting diverse needsFood and eating are important characteristics of our lifestyles. Many factors help shape and change the way we eat. These include:

cultural, religious and family background•

the kinds of food available for purchase and •consumption

personal likes and dislikes•

knowledge about food and nutrition•

financial capacity.• 3

Just as food plays a symbolic role in society, it plays an equally important role in a custodial setting4. As such, QCS provides a range of dietary food including meeting medical and/or religious requirements or where the prisoner has other reasonable, special needs in accordance with the Standard Guidelines for Corrections in Australia (Revised 2004). Non-standard meal provision relates to any variation to the standard menu offered in corrective services facilities, which includes religious and special needs.

The majority of the Queensland prisoner population are Anglo Australian, however there is a high representation of Indigenous and Torres Strait Islander people and prisoners from a variety of culturally diverse backgrounds.

As Queensland’s population of people from culturally diverse backgrounds continues to grow, QCS is supervising a greater number of offenders from culturally diverse backgrounds. Importantly, the Agency recognises that as the offender population becomes more diverse, QCS must actively seek to extend variety in the standard menu and non-standard meal provision to effectively meet the Standard Guidelines for Corrections in Australia (Revised 2004).

The 2006 Australian Census identified that the majority of the Australian population, or 63 per cent, belonged to various Christian denominations while 2.1 per cent of the population were Buddhist, 1.7 per cent Muslim, 0.7 per cent Hindi and 0.4 per cent Jewish.

QCS recognises and respects the diversity of its prisoner population and the right of prisoners to practise their religion, including a diet which reflects their religious requirements. QCS strives to provide a fair and responsive approach to meeting religious dietary requirements similar to that which is available in the community. However, this must be weighed

3 The Australian Guide to Healthy Eating. Australian Government4 Godderis, R., Dining in: The Symbolic Power of Food in Prison. The Howard Journal of Criminal Justice, 2006.

against the unique environment in which the Agency operates, acknowledging that rights normally available to members of the community may be limited for offenders by virtue of their incarceration.

When necessary, advice will be sought in cases of dispute about religious observance from the relevant chaplain, minister, or approved religious advisor, including the State Chaplaincy Board.

In addition to cultural needs, nutritional requirements change over the lifespan and are different for men, women and children. The diversity of the offender population supervised in correctional environments is compounded by the increase in the number of aged and infirm prisoners and women offenders.

QCS needs to ensure food services meet the unique nutritional requirements of all sub-groups within the prisoner population and of children who reside with their mothers in custody. This policy recognises that the diverse prisoner population has differing nutritional requirements depending on which sub-group they belong to. The challenge for the Agency is meeting the diverse nutritional needs of all sub-groups within a standardised framework for food services within a corrective services environment.


Celebratory meals The diversity in the Queensland prison population means that there are a number of dates that hold religious or cultural significance for prisoners in which a meal is shared. Cultural celebrations in which shared meals are provided to celebrate traditional festivals vary across correctional centres and are usually dependent on the prisoner population. A variety of religious and culturally significant events are hosted and celebrated at correctional centres across the State such as Ramadan, Chinese New Year, New Moon festival and annual National Aborigines and Islanders Day Observance Committee Week (NAIDOC) celebrations.

As the prisoner population becomes more diverse, QCS is faced with the challenge of meeting increasing and varied prisoner needs. With a growing, culturally diverse population, it is anticipated that requests for celebratory, religious or cultural ethnic meals will increase.

The challenge for the Agency will be to develop a standard menu that meets the needs of the majority of the prisoner population while also ensuring flexibility to support cultural sensitivity to the offender subgroups. Furthermore, the Agency must design non-standard meals and recipes to meet nutritional, religious and medical requirements within budget while maintaining the same quality as the standard meals.

Health promotion To minimise any unintended consequences of imprisonment and to enhance rehabilitation and reintegration outcomes, it is essential that correctional environments are: conducive to the provision of a safe and predictable environment where prisoners are treated with respect as individuals; where prisoners are purposefully occupied and are expected to engage in activities to improve themselves; and where prisoners are able to strengthen links with their families and prepare themselves for release.

It is recognised that prisoners have little control over everyday routines, including food, meals and mealtimes 5. The offender canteen provides for a selection of items to be available for purchase by an offender through a facility canteen (or buy-up scheme) and provides an opportunity for individuals to have some control over supplemental foods.

There are a limited number of supplemental food items available for purchase, however prisoners can add to the enjoyment of eating a healthy diet. Each correctional centre has different buy-up lists resulting in variances in what can be purchased across the State. The Prisoner Advisory Committee of each centre has some input into what products should be available on the buy-up list.

The current prisoner buy-up system lacks nutritional guidance around food products for purchase. A nutrition framework will be developed for the current prisoner buy-up system. The nutrition framework aims to provide the prisoner with the opportunity to consistently access healthy snack and beverage choices and support health promotion initiatives for the self-management of chronic diseases and a healthy prison environment.

5 Godderis, R., Dining in: The Symbolic Power of Food in Prison. The Howard Journal of Criminal Justice, 2006. 45(3): p. 255-267.


Lead responsibility Phase Action Dates

Performance measures

Offender Health Services

Development Develop food and nutrition standards and guidelines including a standardised menu template for the high security centres in consultation with the QCS Food Service Network.

May 2009 – July 2009

Standardised recipes for all menu items are documented and adhered to.

QCS food and nutrition standards and guidelines and menu template are developed.


Development Collate existing and develop new standardised recipes for high security centres to comply with the standardised menu template in consultation with the QCS Food Service Network.

May 2009 – Ongoing

Recipes are documented, trialled, assessed, implemented and undergo ongoing review.

General Managers and Food Service Supervisors

Implement Implement food and nutrition standards and guidelines including standardised menu template and standardised recipes across the high security centres.

July 2009 – December 2009

Menus in high security centres comply with the QCS food and nutrition standards and guidelines and menu template.

Implementation planQueensland Corrective Services’ Food and Nutrition Policy will be implemented in three phases, over a three year period. The first phase will be the development of relevant components of the policy with the second phase focused on rolling out initiatives. A third phase will focus on, ongoing review, monitoring and quality assurance to ensure continual improvement.

This approach will ensure changes are effectively managed within a risk management framework and that the policy is implemented without compromising the security and good order of correctional facilities.

The implementation plan provides a guide to effectively time and sequence the implementation of policy components, and outlines which areas of the Agency are primarily responsible for different implementation tasks.

The implementation plan also details broad performance measures to direct and monitor the policy implementation. The implementation plan should be viewed as a flexible document that can be adjusted to meet the changing needs of the correctional environment. The areas of Queensland Corrective Services and Queensland Health’s Offender Health Services responsible for implementing specific components of the policy will include these actions in their operational plans.

1 Aim: Ensure statewide consistency in the provision of nutritious and safe food to all prisoners and staff that is underpinned by evidenced-based nutrition standards and guidelines.





Development Develop standards and guidelines for food and nutrition provision in low security centres in consultation with the QCS Food Service Network and Work Camp Supervisors.

July 2009 – September 2009

Standards, guidelines and resources are developed and attached to QCS procedure.


Development Develop standards and guidelines for food and nutrition provision at the QCS Academy in consultation with the QCS Academy.


Standards and guidelines are developed and attached to QCS procedure.


Development Develop standards and guidelines for food and nutrition provision for off-site transport of offenders and staff in consultation with Transport and Escort branch and the Food Service Network.



General Managers and Food Service Supervisors

Implement Implement food and nutrition standards and guidelines in low security centres.

October 2009 – February 2010

Dieititian audits identify food provision consistent with standards and guidelines.

QCS Academy Implement Implement food and nutrition standards and guidelines at the QCS Academy.


Dieititian audits identify food provision consistent with standards and guidelines.




Director, Escort and Security Branch, General Managers and Food Service Supervisors at relevant centres

Implement Implement the food and nutrition standards and guidelines for the off-site transport.


Dietitian audits identify food provision consistent with standards and guidelines.


Review Implement a food and nutrition auditing framework for high security centres to assess compliance including approved food and nutrition standards and guidelines and standardised menus in consultation with Office of the Chief Inspector.


Audit framework and schedule developed and communicated.

Audits conducted and reported to the centres for action and the Food and Nutrition Governance Committee for monitoring and oversight.

Food and Nutrition Governance Committee

Review Oversee quality assurance and continuous improvement of the food and nutrition standards and guidelines including standardised menus.


Audit reviews and recommendations are reported, monitored, and progressed.

Non-compliance issues are investigated for resolution.

Queensland Corrective Services

Implement Partner with Queensland University of Technology to undertake research to underpin evidence-based food and nutrition standards and guidelines and practices.

Ongoing Standards and guidelines developed are based on evidence.

Adult Education and Vocational Education and Training

Implement Provide opportunities for vocational training to offenders working in food services in all corrective services facilities in consultation with the Food Service Network.

Ongoing The number of centres offering vocational training courses in food services increases.


2 Aim: Comply with the Queensland Food Act 2006 in regard to Food Safety Programs.

Lead responsibility Phase Action Dates Performance measures


Develop Partner with the Queensland University of Technology and Offender Health Services to develop a Food Safety Programs template for all high and low security custodial facilities in consultation with QCS Food Service Supervisors.

May 2009 – June 2009

QCS Food Safety Programs are developed for all facilities including the Academy.

General Managers, Director, QCS Academy and Food Service Supervisors

Implement Implement QCS Food Safety Programs in all facilities, including the QCS Academy, in consultation with Offender Health Services.

May 2009 – July 2009

QCS Food Safety Programs are implemented at all QCS facilities including the Academy.


Review Review all QCS Food Safety Programs to ensure all facilities are compliant with the Food Safety Act 2006.

Ongoing Reviews of QCS food safety programs are conducted by all facilities including the Academy.

All QCS food safety programs are compliant with the Food Safety Act 2006.

All QCS facilities including the Academy comply with the training specifications as outlined in their Food Safety Program.


Lead responsibility

Action Area Action Dates



Implement Purchase and deliver a food safety training program for all QCS employees handling and/or supervising the provision of food.


90% percent of QCS employees who handle or supervise the provision of food are trained by June 2009.

Food Service Supervisors

Implement Facilitate food safety training for all offenders.

June 2009 – Ongoing

All offenders who are food handlers have access to the training outlined in the Food Safety Programs.


Review Monitor the progress and findings of Queensland Health’s Environmental Health food safety audits of QCS facilities.

July 2009 – Ongoing

Audits are conducted and reported to the centres for action and, when required, findings are reported back to the Food and Nutrition Governance Committee for monitoring and oversight.

General Managers

Implement Implement changes to Food Safety Programs and QCS endorsed recommendations.


Queensland Health Environmental Health food safety recommendations are implemented.

QCS Academy Implement Incorporate food hygiene in the entry level custodial training program offered at the QCS Academy in consultation with the Food and Nutrition Governance Committee.


Food hygiene module incorporated into custodial entry level training.


3 Aim: Respond to the complex dietary requirements of offenders including religious and medical needs.

Lead responsibility

Action Area Action Dates



Develop Develop standards, guidelines and resources to support the provision of religious and celebratory meals in consultation with relevant religious advisors or expert groups.

May 2009 – December 2009



Develop Develop standards, guidelines and resources for non-standard meal provision – medical to support the Food Services Staff and Centre Health Staff.

May 2009 – December 2009


Strategic Policy and Services

Implement Review the Non-standard Food Provision procedure and incorporate standards and guidelines for the provision of religious, medical and celebratory meals in consultation with Custodial Operations, Food Services Network and Offender Health Services.

January 2010 Procedure is published and changes communicated to staff.

QCS Academy Review Review the Cross Cultural Awareness Training program for entry level custodial officers to include information on religious and cultural diets in consultation with Offender Health Services.

May 2009 Information on complex dietary requirements are included in the training and delivered to all new custodial staff.

Food Service Supervisor Network

Implement Deliver in-service training on non-standard meal provision for centre based staff.

January 2010 – Ongoing

Training on non-standard meal provision delivered to custodial staff.


4 Aim: Support a healthy correctional environment by ensuring access to nutritious food and drink choices for all prisoners through the prisoner buy-up scheme.

Lead responsibility

Action Area Action Dates Performance measures


Implement In partnership with Queensland University of Technology undertake research on the nutritional impact of offenders’ food and beverage purchases.

May 2009 – July 2009

Findings reported to the Food and Nutrition Governance Committee.


Develop Develop standards and guidelines on food and beverage sales to prisoners in consultation with Custodial Operations.

August 2009 – November 2009


Strategic Policy and Services

Implement Review procedure for food and beverage sales to prisoners to incorporate healthy alternatives in consultation with Offender Health Services and Custodial Operations.

December 2009 – Ongoing

Procedures published and changes communicated to staff.


Lead responsibility Action Area Action Dates Performance measures

Custodial Operations Develop Develop a communication strategy for offenders and staff regarding changes to the menu, the prisoner buy-ups and non-standard meal provision.

August 2009 – Ongoing

Communication strategy developed.

Custodial Operations Implement Deliver the communication strategy to offenders and staff regarding changes to the menu, the prisoner buy-ups and non-standard meal provision.

Ongoing Communication strategy delivered.


Develop and Implement

Monitor health promotion initiatives for the custodial environment to support and encourage healthy eating and lifestyle choices by offenders and staff.

Ongoing Health promotion materials prepared and displayed in all centres.

5 Aim: Promote the benefits of a healthy diet and empower staff and offenders to adopt healthy food and active lifestyle choices.

www.correctiveservices.qld.gov.au

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