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❓ The question seeks detailed information regarding food safety practices, inmate training, food-related illnesses, and kitchen equipment procurement at Casuarina Prison, following an inspection report.

AnsweredQoN 2170Legislative Assembly

Asked

17 October 2017

Member

Mr Z.R.F. Kirkup

Portfolio

Corrective Services

QuestionView source ↗

(1) I refer to the Office of the Inspector of Custodial Services Report No. 110: Report of an Announced Inspection of Casuarina Prison tabled 22 August 2017, and ask: (a) have inmates who perform cooking or kitchen duties undertaken any formal hygiene training: (i) if so, what is the extent of the training, what provider offers the training and how long does the training take to complete; (ii) if not, why not; and (iii) are there any records of those inmates who have undertaken this training: (A) if so, how many inmates have undertaken this training; and (B) if not, why not; (b) for the 2016-2017 financial year, how many inmates have been diagnosed with food poisoning or food-related illnesses; (c) is meat
in self-care kitchens still allowed to defrost 24 hours without refrigeration, given the OICS identified these to be at high-temperatures during the announced inspection: (i) if so, why; (d) are
different containers being used to store cleaning chemicals and
cooking oils: (i) if not, why not; and (e) how many inmates perform kitchen or cooking duties? (2) For the 2017-2018 financial year, how much money is dedicated for the procurement of kitchen equipment at the prison? (3) For the 2016-2017 financial year, how much money was spent on the procurement of kitchen equipment at the prison?