Identification and evaluation visits were made between 1974 and 1976 to 100 preselected institutions throughout the U.S., Puerto Rico, and the Virgin Islands in which environmental conditions, food service in particular, were believed to be less than adequte. Almost all institutions were found to prepare and serve food that either originated from approved sources or that which was considered satisfactory by State and local health authorities. Only two institutions which had their own unapproved meat processing operations, were shown to be highly unsanitary. In all 100 institutions, substantial evidence pointed to inadequate food protection, ranging from animal and insect filth apparent in raw food to the ineffective chilling of prepared foods, and inadequate protection of clean equipment for surfaces food contact. Substandard dishwashing procedures and equipment were prevalent in 85 of the 100 institutions. Dining utensils in many institutions were not properly cleaned. Vermin control was not sufficient to keep cockroaches and flies under control. Most important, food service personnel were generally inmates, who had not had complete training in sanitation and hygiene. Moreover, supervisors were more concerned with supervision, security, and surveillance than with ensuring that inmates took sanitary precautions with the food they were preparing and serving. The incarcerated food service worker often feels alienated, angry, and isolated in an environment he does not understand, and takes these feelings out on the food. From a food protection standpoint, inmates should no longer participate in the food service program, and should be replaced with professional food service personnel who could, using modern techniques of food service management, plan, prepare, and serve all meals required in an institution. Moreover, the cooperation of community health specialists, food, producers and correctional personnel are needed to ensure that food management runs smoothly. Five references are provided.