The Stanislaus County Sheriff's Department Adult Detention Division Support Services is dedicated to providing services relating to food, laundry and commissary with continuous efficiency and cost effectiveness, responsive to the needs of staff and inmates at all detention facilities within the Sheriff's Department. Our goals are to be accurate, comprehensive, competent, efficient, effective, organized, productive, professional, progressive, and responsive.
Central Kitchen:The Central Kitchen is dedicated to providing a comprehensive food service purchasing, production and delivery system to all applicable county facilities. Our goal is to provide meals that comply with dietary guidelines of Federal, State, and Local laws, mandates, and requirements. We strive to meet the average daily nutritional requirements needed for overall body maintenance and working efficiency adjusted for age, sex, and activity of our clients. This will be accomplished in a manner that ensures safe and sanitary food preparation and delivery, adequate allocation, and overall waste reduction.
Central Laundry: The laundry unit is responsible for providing laundry services for the two adult detention facilities. The laundry detail presently uses ten inmate workers to process close to 3500 pounds of laundry a day, five days a week, washing and drying inmate clothing, linens and towels for the Men’s Jail and Public Safety Center. The laundry has one 125-pound capacity and four 250-pound capacity washers, and two 75-pound capacity, one 125-pound capacity and two 275-pound capacity dryers.
Inmate Commissary: The commissary provides a service to the inmate population where they can purchase personal hygiene items, phone cards, recreational supplies and non-perishable food items. Revenue generated from the sale of these items goes into the Inmate Welfare Fund.
Support Services Commander
Lieutenant Ronald Lloyd began his career with the Sheriff’s Department in 1994. From 1994 to 2002, Lt. Lloyd worked as an Adult Detention Deputy at all three facilities and spent three years as a Facility Training Officer. In 2002, Lt. Lloyd was promoted to Sergeant and worked at all three facilities before being assigned as the Jail Alternatives Unit supervisor in 2003. In 2004, Lt. Lloyd took a year and a half leave of absence to serve with the California Army National Guard in Iraq. Shortly after his return to the Sheriff’s Department in 2006, Lt. Lloyd was reassigned to the Jail Alternatives Unit before being promoted to Lieutenant in 2007. Throughout his career, Lt. Lloyd has been active in training issues, to include leading in-service training and teaching at the Stanislaus County Regional Training Center.
The Central Kitchen staff is responsible for providing meals for the two Stanislaus County Adult Detention facilities.
- The Central Kitchen budget is allocated 17 full time positions and 2 part time positions, which include:
- We have a two-week menu cycle. Each menu is formulated for the specific needs of the adult inmates. All are created to meet the low sodium and reduced fat requirements of the Board of Corrections and the National School Lunch and Breakfast Programs. Nutritional analysis is completed on all menus.
- RECEIVING AND STORAGE
- Deliveries can be received daily. Perishables such as produce, milk and bread are delivered several times a week. A typical bread order can be 1600 loaves a week. The Central Kitchen has 3500 square feed of refrigerated storage, 1850 square feet of freezer storage and 1550 square feet of dry storage.
- COOK CHILL PROCESSING
- The Central Kitchen uses the Cook/Chill system of food preparation. Recipes are prepared in a 200-gallon kettle. That equates to 6400 1/2 cup individual servings. Once cooked to a minimum temperature of 185 degrees the product is pumped into 2-gallon barrier bags where it is labeled and dated with the last date that the product can be used. It is then conveyed to a tumble chiller that cools down the bagged product equating to about 3400 pounds of food from the 180 degrees to less than 40 degrees within 40-minutes. This process keeps the contamination to a minimum and inhibits the growth of microorganism. The food is then stored in the food bank where the temperature is held at 28-32 degrees until needed for the menu cycle. The food remains chilled from this point, until it is rethermalized at the sites. The kettle has a computer-controlled temperature gauge that records the temperature by degree from the moment the kettle is turned on until it is turned off.
- The bakery also has state of the art equipment with two large rotating ovens. One oven can bake 60 pans or 1200 rolls in about 25 minutes. These rolls are made in little over one hour and that includes measuring, mixing, proofing and baking.