The managing official shall have a written policy and procedure: Requiring that a menu be approved annually by a registered dietitian; Ensuring that three meals a day are served, with not more than a 14-hour interval between the evening meal and breakfast; Ensuring that the food service operation is currently licensed and meets State sanitation and health regulations, with this being verified by inspection as required by the health department; Ensuring that an individual involved in the preparation and handling of food complies with health department regulations regarding personal hygiene and clothing; 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; Ensuring that personnel continuously supervise the food service operation; Requiring weekly sanitation inspections of food preparation, food storage, food service, and dining areas; and Governing the availability, control, storage, and use of kitchen utensils, which includes provisions for: Secure storage outside inmate living and activity 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. The managing official shall provide for 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. The managing official shall have a written policy which prohibits the use of food as punishment or reward.