Correctional Institutions Division

Laundry, Food and Supply

Department Overview

The Laundry, Food and Supply Department is headquartered in Huntsville. This office includes 18 administrative staff members who oversee just under 300 unit-based laundry, food, and supply operations.

Human Resources

1,800 unit-based Laundry, Food and Supply (LFS) positions are filled through the LFS Human Resources section. These positions include: Food Service Major, Food Service Manager III, and II; Laundry Manager IV, III, and II; Inventory and Store Specialist III - Unit Supply; Clerk II - Unit Supply. Job vacancies may be viewed under the Career Opportunities link on the homepage.

Monitoring and Training

The Monitoring and Training section of the Laundry, Food and Supply Department is responsible for monitoring the agency's laundry, food and supply operations for compliance with agency and departmental policies and procedures.

They are responsible for the development of curriculum and training on food safety and sanitation programs. Training is administered to certify all senior food service managers in the ServSafe program of the National Restaurant Association.

Food Service

Unit food service programs provide wholesome and nutritious meals to both inmates and staff. Inmates are allowed to choose from a regular, meat-free, or pork-free meal. In addition, therapeutic diets are also provided. Non- therapeutic inmate meals are designed to meet dietary guidelines. The USDA Dietary Guidelines are used as a tool for ensuring adequate nutritional needs are met.

Unit food service programs are part of the agency’s facility based budget program (FBBP) and unit food managers are responsible for operating programs within the allocated budget.

Inmate workers assigned to unit food service programs are provided training in food production and many find employment in the food service industry once released from the TDCJ. Lee College and Alvin Community College provide classes at the Wainwright, Scott, and Ferguson units. Windham School District also provides classes across many units statewide. These classes are designed to educate the inmate work force in food preparation and sanitation. After completing the class, inmates will be certified in Culinary Arts. Inmates are recommended for this program by the unit’s Food Service Major. If selected the inmate will be temporarily reassigned to a unit where the program is offered. After completing the program, the inmate will be returned to his/her unit of assignment. After completing the culinary classes, some inmates have the opportunity to work at the San Antonio Food Bank to further enhance their cooking skills and employment opportunities.

Laundry, Necessities, and Supply

Unit Laundry provides services for all inmates and officers. Unit Laundries are responsible for assuring all clothing, both staff and inmate, are laundered and processed. Inmates have the opportunity to learn marketable skills in laundering procedures, managing necessities, inventory accountability, safety, and sanitation that can be used upon release from the TDCJ.

Unit supply programs are responsible for purchasing, requisitioning, inventorying, and managing the majority of items needed for daily unit operations

Inmates assigned to the laundry or unit supply departments are taught skills that will be useful after release. These skills include warehousing, inventory control, and commercial laundry operations.