Iowa State Prison – Fort Madison
The facility includes a central kitchen with two meal assembly areas, hot cart parking, and a distribution refrigerator; a bulk food storage area; offices for foodservice directors and coordinators; and secure on-site storage areas. To minimize security risks and expedite the serving process, meal service for all areas utilizes a pre-portioned dual compartmentalized tray system. Remote unit staging areas include space for tray loading and unloading, a small beverage counter space, and trash disposal containers.
All laundry is processed in a central laundry facility equipped with washers, dryers, folding tables, mending and sorting areas, clean and soiled laundry holding, cart parking, secure chemical storage, and an inventory room. Additionally, there is a private office, equipment room, and loading dock to support laundry service.
Correctional foodservice poses unique needs as inmates work side-by-side with staff in an environment that provides access to items that could be used as weapons. During schematic design we consider a variety of security concerns. Offenders enter dining rooms through vestibules equipped with metal detectors. Walk-in refrigerators have clear doors, freezers have over-sized viewports for improved visual control, and emergency door releases are only provided on the kitchen side of the doors. Throughout this project, the objective was to maximize control and minimize the potential for conflict. Working closely with the Department of Corrections, we developed a design that met these objectives and serves as a model for the entire state.
Opening Date: June 2013
“frk has had the good fortune to with Rippe Associates for more than 20 years on many projects together. Our focus is the K-12 market and we have always appreciated the deep knowledge base, attention to detail, and extensive experience the team at Rippe Associate provides for educational design. We have also greatly valued the professional, yet personal approach, their designers take with our clients. When working with Rippe, we are always confident the project will be a success!”
Thomas C. Wollan, AIA, LEED AP
Partner at frk architects + engineers
“When it comes to dietary planning, Rippe is always first on my list when team building. They have a strong understanding of all the issues, are creative problem solvers, and are consistent with their execution.”
Daniel J. Rectenwald, AIA, ACHA, NCARB
Vice President, Principal at HGA
"The development of Elmhurst Hospital’s replacement campus was complex. The Rippe team supported our vision to transform healthcare foodservice. The result was exceptional reviews from our patients and staff, along with a facility that supported efficient operations."
David E. Reeves
Past President of the Association for Healthcare Foodservice (AHF)
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