2.107 Cambridge and Peterborough NHS Foundation Trust provided the in-reach team, which had
supported primary mental health services for some time due to staffing shortages.
2.108 There was excellent integrated working between the mental health team, primary health
care and the wider prison. Community psychiatric nurses regularly attended assessment care in custody and teamwork case management reviews for prisoners at risk of suicide or self- harm and provided prisoners in the segregation unit with constructive support. We noted appropriate advocacy and escalation of a potential security issue for a man with learning disabilities and mental health needs.
2.109 There were approximately 40 prisoners on the mental health caseload and men were usually
seen within one week, although they could be seen on the same day if necessary. There was a single point of access and referrals were accepted from prisoners themselves and prison and health care staff. All referrals were reviewed at a weekly multidisciplinary meeting and prisoners’ needs were matched with the most appropriate therapeutic approach.
2.110 We observed some supportive consultations and prisoners we spoke to were positive about
the support they had received.
2.111 SystmOne was used to record consultations; documentation for the care programme
approach (CPA) (mental health services for individuals diagnosed with a mental illness), including detailed risk assessments, was recorded on paper. CPA audits met the required threshold and formal service user feedback in the previous year was consistently positive. The prison ensured prisoners on psychiatric medicines were monitored.
2.112 Transfers to secure hospitals were sometimes delayed unacceptably; two men waited more
than 20 weeks.
2.113 Mental health awareness training for prison staff was inadequate and fewer than 3% of staff
working with prisoners had received training.
Recommendations
2.114 The prison should offer group work and consider providing prisoners who have mental health and/or learning disability needs with occupational therapy to support a therapeutic approach.
Section 2. Respect
2.116 Prison staff should have mental health awareness training to equip them to deal with men with challenging mental health and behavioural needs safely.
Catering
Expected outcomes:
Prisoners are offered varied meals to meet their individual requirements and food is prepared and served according to religious, cultural and prevailing food safety and hygiene regulations.
2.117 The range and standard of food was good but unpopular with prisoners. Most cultural needs were met, and fresh vegetables, fruit and salads were available every day. The main kitchen was
reasonably clean with some exceptions. Wing kitchens where prisoners could prepare their own food were very popular and helped to create a more relaxed environment.
2.118 The prison kitchen was generally clean, but a few areas were grubby and floors were cracked
and broken in places. Wing serveries were clean and well maintained. All staff and prisoners employed in the preparation and serving of food had received basic hygiene and food handling training. Prisoners working in the kitchen could gain national vocational qualifications.
2.119 Lunch and dinner were selected from a four-week rolling menu that offered a reasonable
variety of healthy options, including portions of fruit and vegetables every day. However, meals were served too early; lunch was sometimes served as early as 11.30am and dinner between 4.30pm and 5pm. Breakfast packs were issued at lunchtime on the day before they were eaten.
2.120 The quality of the food we tasted was good. Menus generally met the needs of those on
specific religious or cultural diets. Halal food was stored and served separately from other food, but separate utensils were not used on wing serveries.
2.121 A food survey took place twice a year and prisoner representatives met with the catering
manager at formal consultation meetings. Food comments books were in place on all residential wings and prisoners could access them easily. Despite this, prison food was unpopular with most prisoners. In our survey, only 10% said that the food was good or very good, which was lower than the comparator.
2.122 Prisoners could cook for themselves in small kitchens on the wings, which was very popular
and helped to create a less formal environment. Some attention to cleanliness and the equipment in these facilities was required.
Recommendations
2.123 Breakfast packs should be issued when they are to be eaten. Lunch should not be served before noon and the evening meal not before 5pm.
2.124 All kitchens, including prisoner wing kitchens, should be clean and well maintained.
Section 2. Respect
Housekeeping point
2.125 Separate utensils should be used to serve halal food on wing serveries.
Purchases
Expected outcomes:
Prisoners can purchase a suitable range of goods at reasonable prices to meet their diverse needs, and can do so safely.
2.126 Prisoners could make weekly purchases from an appropriate list of items and various catalogues could be used for occasional purchases. Consultation arrangements were effective.
2.127 The prison shop was provided through a national contract. The stock met the overall needs
of the prison population, which was broadly reflected in our survey. New prisoners were provided with an induction pack of supplies when they arrived at the prison. Consultation arrangements were effective and had led, for example, to better provision for black and minority ethnic prisoners. New prisoners could experience a delay of almost two weeks before they received their first shop order. Access to catalogue goods was reasonable but prisoners continued to be charged an administration fee.
Housekeeping point
Section 3. Purposeful activity