The managing official of a correctional facility is responsible for the following: A written policy and procedure providing for a menu approved annually by a registered dietitian; A written policy and procedure ensuring that three meals a day are served with not more than a 14-hour interval between the evening meal and breakfast; A written policy and procedure ensuring that the food service operation is currently licensed and meets State sanitation and health regulations as verified by inspection as required by the health department; A written policy and procedure ensuring that those involved in the preparation and handling of food comply with the health department regulations regarding personal hygiene and clothing; A written policy and procedure ensuring that staff and inmates involved in the preparation and handling of food receive medical screening by qualified health care professionals before assignment, and annually after that; A written policy and procedure authorizing special diets as prescribed by qualified health care personnel and as necessary to adhere to the mandatory requirements of recognized faiths; A written policy which prohibits the use of food as punishment or reward; A written policy and procedure ensuring that personnel continuously supervise the food service operation; A written policy and procedure requiring weekly sanitation inspections of food preparation, food storage, food service, and dining areas; A written policy and procedure governing the availability, control, storage, and use of kitchen utensils, which includes provisions for: Secure storage outside inmate living areas, Daily inventory to ensure accountability, Quarterly inspection to determine condition, A record of issue and return, Specification of individuals authorized access and use, and A current master listing.