Amendment status not verified — confirm the current text below against the official source.
(1) Cooking shall be done in stainless steel vessels. All cooking utensils must be kept clean and shining and the kitchen and eating area too must be clean and tidy (2) Special care shall be taken to ensure that all vessels, in which milk is kept, are perfectly clean. All vessels shall be scalded and cleaned with boiling water immediately after use. These must not be left unclean. (3) All cooked food shall be kept covered until it is distributed, and appropriate arrangements (in the form of freezers, refrigerators, etc.) shall be made for the storage of perishable items. (4) The Superintendent and the Medical Officer shall exercise utmost vigilance in the supervision of food supplies, and when the food is cooked and is ready for distribution to prisoners, they shall make surprise inspections at least once a week, in addition to routine inspections. At these inspections, the weight and taste of the food distributed shall also be examined. (5) Tampering with food or scales by convict cooks shall be treated as a major offence. (6) Prisoners may be allowed by the Superintendent to warm the prison food given to them during lockout time in the courtyard of their barracks or wards. However, such facility shall not be provided to prisoners lodged in high security enclosures. Inspection of stores. SECTION III THE STORAGE OF GRAIN