Correctional Services Unlimited Partnership Company Overview Headquarters Philadelphia

Correctional Services “Unlimited Partnership”

Company Overview • • Headquarters: Philadelphia, PA Countries We Serve: 19 Employees: 250, 000 US Employer Rank: #214

Company Overview ARAMARK – North America: Domestic Food, Hospitality and Facilities Business & Industry Group • Business Services • Refreshment Services • B & I Corp. and Conference Centers • Facility Services Corporate • Human Resources, Finance, Accounting/Risk Management, Information Technology and Legal Correctional Services Education K – 12 Healthcare Higher Education Sports & Entertainment • Conference Centers & Cultural Attractions • Parks & Destinations • Stadiums & Arenas ARAMARK Uniform and Career Apparel Uniform Services • Rental Uniforms Wear. Guard – Crest • Direct Sale Galls • Public Safety Gear ARAMARK International Europe • United Kingdom • Germany • Spain • Ireland • Czech Republic • Belgium • Luxemburg Asia • Japan • Korea • China • India Americas • Chile/Argentina/Peru • Mexico • Columbia * Canada is a Line of Business of North America

ARAMARK Domestic Food, Hospitality and Facilities Here a few of our Food and Facilities clients: Did you know that we serve… • 45 of the worlds’ 50 most admired companies as defined by FORTUNE magazine. • More than 70% of the world’s 100 biggest companies. • Virtually the entire Dow Jones Industrial Average.

ARAMARK Uniform and Career Apparel (AUCA) Here a few of our Uniform and Career Apparel clients: • We have over 400, 000 locations that uniform services delivers to. • Approximately 3. 5 million customers worldwide through our uniform direct sale programs.

ARAMARK’s Global Presence Canada 12, 153 Belgium Luxembourg Netherlands 958 Germany 6, 563 Czech 850 UK 12, 166 Ireland 3, 968 Japan 30, 387 Spain 3, 675 US 170, 173 Korea 2, 873 Columbia China 11, 791 Mexico 3, 892 ARAMARK’s Entrance Before 1969 1970 – 1989 1990 – 1999 2000 and later Possible Future Ops India 3, 278 Brazil Chile Argentina Peru 21, 593 UAE Azerbaijan 280 6 **All employee counts are approximated from the beginning of FY‘ 08

Our Vision A company where the best people want to work. Customers who recommend us to others because we constantly exceed their expectations. Success measured in the growth of the company, its earnings and ourselves. The World Leader in Managed Services.

Our Guiding Principles Because we value relationships, we treat customers as long-term partners, and each other with candor and respect. Because we succeed through performance, we encourage the entrepreneur in each of us, and work always to improve our service. Because we thrive on growth, we seek new markets and new opportunities, and we innovate to get and keep customers. And because we're ARAMARK, we do everything with integrity.

Correctional Services • ARAMARK Correctional Services (ACS) provides a wide range of food, facility and other support solutions to more than 600 correctional facilities in North America. • ACS prepares 380, 000 meals annually and offers state, county and city correctional facilities a single source provider food service management, commissary services, inmate training, laundry management, facilities management and community-based Meals on Wheels programs. • With nearly 30 years experience serving Corrections, Public Safety and Community Services institutions, ACS is the oldest and largest provider of managed service solutions in these markets.

West Virginia Services • ARAMARK Correctional Services currently provides food service operations for: – 10 Regional Jails in West Virginia – 6 DOC Locations

Front Line Managers - Regional Jails • • • Central Regional Jail – Charlene Harper Eastern Regional Jail – Gary Stitzel Northern Regional Jail – Bob Yocum North Central Regional Jail – Virginia Griffin Potomac Highlands Regional Jail – Brenda Ratliff Southern Regional Jail – Sherrill Stutler South Central Regional Jail – Patty Ezell Whittington Southwestern Regional Jail – Andrea Duty Tygart Valley Regional Jail – Missy Dillon Western Regional Jail – Jeff Davis 304 -765 -3208 304 -264 -4766 304 -843 -2666 304 -873 -3280 304 -496 -9792 304 -255 -4367 304 -746 -0756 304 -239 -2791 304 -637 -3021 304 -733 -9616

Front Line Managers - DOC • • • Huttonsville Correctional Center – Ed Sauer Lakin Correctional Center – Glenn Mc. Garry Jr. Martinsburg Intake Center – Gary Stitzel Mt. Olive Correctional Complex – Keri Coleman Ohio County (DOC) – Bob Yocum Slayton Work Camp – Keri Coleman 304 -335 -4801 304 -675 -6748 304 -260 -5629 304 -442 -2455 304 -843 -2666 304 -442 -2455

Operational Procedures Regional Jail Authority Facilities • • • Regional Jails operate in a “lock down” environment. Feeding takes place in the housing units (Pods). Food is pre-trayed in kitchen area and Correctional Officer’s deliver the trays to the inmates. Food is prepared in accordance with the inmate population. All inmates receive a tray at meal times. Kitchen Inmate Workers prepare food items supervised by an ARAMARK Employee. Proper temperatures, sanitation, and proper food handling is supervised by an ARAMARK Supervisor. All menu items are handled in accordance with HACCP standards. Therapeutic and Religious diets are separately labeled to insure proper delivery. The Regional Jail Menu is a “Turkey based menu”. No pork is offered.

Operational Procedures Division of Corrections (DOC) Facilities • • • DOC Facilities allow for more movement for inmates. Feeding takes place in a cafeteria style environment (excluding Segregation). Food is served on a serving line where inmates line up and receive tray. Food is prepared in accordance with the inmate participation. Inmates are not required to eat every meal. Controlled feeding is enforced (Housing units send inmates when called to do so). Kitchen Inmate Workers prepare food items supervised by 2 ARAMARK Employees. Proper temperatures, and proper food handling is supervised by an ARAMARK Supervisors. All menu items are handled in accordance with HACCP standards. Therapeutic and Religious diets are served to inmates displaying proper identification. The DOC Jail Menu is a beef, pork, and poultry based menu. Segregation housing units are typically fed in the same manner as the Regional Jails do.

Supporting Cast • • • Front Line Manager Regional General Manager District Manager Nutrition and Operational Support Services Supply Chain Management Legal Support Division Risk Management / Safety and Loss Prevention Team Human Resource Department Financial Accountants Senior Leadership Team

• Excellence is the only satisfactory level of ARAMARK service and it includes many standards. • The Standards of Excellence are based on all of the certification standards of the American Correctional Association as well as many other standards that we know are important to our clients. • Excellent service requires close attention to all of the Quality Details for each meal and each day of service. • To help our Food Service Directors, Supervisors and other staff provide the highest level of quality service, OP -X ® uses meal by meal, and day by day Road Maps as guides. • OP-X includes all HACCP requirements keeping food safe.

OP-X Supervisor’s Roadmap Category HACCP * Sub-Category Quality Details Clean As You Go All workers are coached regularly to clean and sanitize as they work. Sanitizing solution is mixed to proper concentration and is kept hot and fresh. Cleaning cloths are kept fresh. Cleaning solution for floors has proper concentration and is kept fresh. Mops are properly cleaned and stored off the floor with head down for drying after each use. All preparation equipment and surfaces are cleaned and sanitized after use. Floors and floor baseboards are cleaned daily, kept dry and free of debris * Dishroom Pre-scraping of trays is effective to reduce food entering dish machine. All caps, curtains and drain caps are in place. All temperature gauges are in place and working. Ecolab dispensing equipment is in place, filled and in good repair. Daily logs are used to record dish machine final wash and rinse temperatures for each meal period. Trays, cups, glasses and other serviceware inspected for food residue, stains, cracks, breaks in seals or adhering labels. As needed, serviceware is discarded or hand scrubbed. Clean trays and pans are stacked in a clean area in a way to speed drying and protect from contamination. Non. Complia nce X's

Contingency Plans • No food service operation in a correctional facility will fulfill the needs of the facility unless it can react to emergency situations. • Because ARAMARK Correctional Services has a variety of correctional clients across the country, we have at one time or another experienced emergency situations that have included client employee strikes, blizzards, tornadoes, power failures, public transportation strikes and hurricanes. • Each unit tailors' their specific plan based on their facility’s master plan.

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