Program Owner
Who to talk to
Matthew Thompson
MBA, WCMC, MWMCS, PCIII, CEC, CCA, GRAE
Chief Culinary Officer, Phoenix3 Collective
The authoritative operational reference for every team member who handles, prepares, stores, transports, or serves food across the senior living continuum — Independent Living, Assisted Living, Memory Care, and Skilled Nursing. Built to protect a Highly Susceptible population and to apply one written standard identically across every community and every state we operate in.
Food safety is not a separate function from culinary excellence; it is the precondition for it. At Restaura, HACCP compliance, allergen rigor, and sanitation discipline are as much a part of our culinary identity as our commitment to scratch cooking. This guide establishes the comprehensive policies, procedures, standards, and documentation requirements that make that commitment auditable on any day, in any kitchen.
It exists to protect the residents we serve, to establish a common written standard applied identically across every community and brand, to support full compliance with federal, state, and local regulation, and to provide a single accessible reference available to every team member during operating hours — for training, daily decision-making, and inspection response.
"To protect a population the FDA categorizes as Highly Susceptible from foodborne illness, choking, aspiration, and allergen exposure."
From regulatory foundation through training and certification — each section is enforceable, documented, and inspection-ready.
Purpose, scope, and regulatory foundation; roles and responsibilities; food safety culture and Active Managerial Control.
Employee health policy and illness reporting; personal hygiene and handwashing standards.
Control for safety of Time/Temperature Control for Safety foods across the full flow of food.
Receiving and storage; preparation, cooking, and cooling; hot holding, cold holding, and service.
Texture-modification protocols and therapeutic diet handling for the senior living continuum.
Full nine-allergen program reflecting FALCPA and the FASTER Act, including cross-contact prevention.
Cleanup and containment protocol for bodily-fluid events in dining and prep areas.
Cleaning, sanitizing, and warewashing; pest management; equipment, facility, and water safety.
Documentation and records; training and certification — plus forms, state addenda (TX, MA, NH, OK, SC), quick-reference cards, and a glossary.