The primary mission of the Food Service Program, shared by all correctional staff, is to provide humane facilities and programs that ensure the security of the public and safety of the staff and inmates, and prevent escapes. In addition, the program has the additional goals of providing inmates and staff with meals that are nutritionally adequate, providing safe working conditions, being fiscally responsible, and providing inmates assigned to the department the opportunity to acquire useful skills and abilities. Following a mission statement and organizational chart, this manual presents 24 AVCF Food Services Directives, covering topics including therapeutic diets, meal service, dress codes, sanitation and personal hygiene, refrigeration temperatures, tool control inventory, control of inmate workers during meal service, snacks and sack lunches, food substitutions, meal accountability, and accountability of assigned inmates at work. 5 appendixes