With rising health care costs, correctional facilities might look to improving nutrition to address the health concerns of their incarcerated population. In collaboration with the Federal Bureau of Prisons, Centers for Disease Control and Prevention, and related agencies, the National Institute of Corrections is now developing food safety resources specifically for correctional facilities. The resources are aimed at reducing the spread of foodborne illnesses by increasing education about food safety policies.
Food safety is but one of many critical components of ensuring that incarcerated people maintain good health while incarcerated. Poor diets can contribute to the development and worsening of chronic health issues and to poor mental health. Management of these health conditions costs thousands of dollars each year. With preventative measures like improved food safety and making better dietary offerings available, correctional facilities can not only manage health care costs, but also promote the successful reentry of healthy individuals back to their communities.
Special thanks to the Jefferson County Sheriff's Office of Colorado for this photo of a facility kitchen.
