Oklahoma Department of Corrections

PROJECT PURPOSE

The Food Information Resource Management (FiRM) software, a computer application that helps Food Service Managers track data, manage kitchen resources, forecast, and correct abuses inherent in the current system, will effectively manage food service budgets and operations for the ODOC in a more efficient manner to decrease food budget deficits. The most impactful method includes tracking meals, using historical data to inform kitchen staff of the average number of meals consumed in the past resulting in less food waste per meal. The FiRM software keeps electronic documents on whether an inmate has accepted or declined a meal to reduce inmate complaints, grievances, and/or receiving multiple servings. This software will also reduce staff and inmate interaction to help mitigate the risk of contracting and/or passing the COVID virus by electronically transmitting meal schedules, including special religious and medical meals, between multiple departments, medical departments, the chaplain department, etc. within the facility. Providing the FiRM management tool for foodservice operations will increase efficiency in all foodservice operations within the ODOC and help reduce food waste expenses resulting in cost savings that can be reallocated to cover the ongoing increased expenses both directly and indirectly associated with the Covid-19 pandemic. (ODOC Tracking #202111-004 submitted by Janet Bolton, Chief Administrator of Oklahoma Correctional Industries)

EVIDENCE

The program includes a set of software modules (Modules) developed by the Oklahoma Correctional Industries (OCI) Computer Operations F.i.R.M. Team. In addition to the software, a Kitchen Portal is provided within the F.i.R.M. home page. This allows for individual training in all areas of kitchen management, software, and support. It also allows for feedback regarding needs for each facility. The Kitchen Portal will allow foodservice managers to fine-tune their procedures and correct kitchen abuse and inmates are able to increase vocational skills training for food service management in all areas. This will help to increase meal quality, productivity, safety, minimize waste, and increase kitchen efficiency.

POPULATION DESCRIPTION

Inmates and staff in prisons were disproportionately impacted by the pandemic due to the lack of social distancing opportunities and relatively low sanitary conditions. This program will help alleviate some staff and inmate interaction which will help decrease the spread of the COVID virus should there be a resurgence. There are approximately 20,300 inmates and 115 kitchen staff that will be directly impacted by this program.

PERFORMANCE MEASURING

- Monthly Numbers: Users can view monthly numbers by vendors/category or meal issuing/purchasing. - Menu Number Totals: This shows the day?s scanned totals and the totals for each meal course. - Historical Purchase Reports: Information allowing users to view budget forecasts. This section shows annual and monthly budgets, current invoice numbers, + / - monthly, and yearly totals. - On-Hand Negative Items: Kitchen users are able to view any items that are negative in their books for the kitchen or warehouse. - Based on user permissions dashboard screens can be customizable based on informational needs.

ONGOING INVESTMENT AMOUNT

$

ONGOING INVESTMENT DESCRIPTION

None

ONGOING INVESTMENT REQUIRED

One-time project will not need continued funding