Zapf Chancery Publishers Africa Ltd.

Chapter Title: Appendix V: Observation schedule

Book Title: Diet of Worms

Book Subtitle: Quality of Catering in Kenyan Prisons
Book Author(s): Jacqueline Cheptepkeny Korir
Published by: Zapf Chancery Publishers Africa Ltd.. (2011)
Stable URL: https://www.jstor.org/stable/j.ctvgc61kc.18

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 The Quality of Catering in Kenyan Prisons

Appendix V
Observation schedule

The following questions will guide the researcher &

research assistants during observation.
Name of Prison___________________ Date__________Day
of the week ________ Meal: B.L.S.

1. Describe the type of cooking equipment used

_________________________________________________________________________________________________________________________________________________________________________________________________________________________________

2. Take note of the type of food served and the time served
Meal Time Served Specific food

Breakfast

Lunch

Supper

3. Indicate the methods of food preparation used

_________________________________________________________________________________________________________________________________________________________________________________________________________________________________

4. Examine the methods of service used

________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
_________________________________________________

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 Appendices 171

5. Measure the temperature of food:

After Before 1st 1/3rd 2/3rd Last
cooking service Service Service Service Serving

6. Describe the persons preparing food.

______________________________________________________________________________________________________________________________________________________

7. Describe the service persons

______________________________________________________________________________________________________________________________________________________

8. Describe the conditions of the dining area

______________________________________________________________________________________________________________________________________________________

9. Describe the state of the plates used (Clean, Dirty, Old, New,
Good, Bad)
______________________________________________________________________________________________________________________________________________________

10. Observe if the quantities of food served is equal to all prisoners

_________________________________________________________________________________________________________________________________________________________________________________________________________________________________

11. Examine if the food quantity is enough for prisoners

_________________________________________________________________________________________________________________________________________________________________________________________________________________________________

12. Note the measurement used for the quantity of food and drink
_________________________________________________________________________________________________________________________________________________________________________________________________________________________________

13. Comment on the storage facilities

_________________________________________________________________________________________________________________________________________________________________________________________________________________________________

14. Observe the quality of ingredients used in food preparation

_________________________________________________________________________________________________________________________________________________________________________________________________________________________________

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172 The Quality of Catering in Kenyan Prisons

15. Describe the hygiene of the food preparation area

_________________________________________________________________________________________________________________________________________________________________________________________________________________________________

16. Note the time food is prepared- B/Fast__________

Lunch_________ Supper__________

17. Please note and explain any relevant observations made.

_________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
_________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
___________________________________________________________________________________________________________________________________________________

18. What recommendations can be made to improve catering in

this prison.
_________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
____________________________________________________________________________________________________________________________________________________________________________________________________________

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