Program Owner
Who to talk to
Greg Reeves
President, Operations
Quality Culinary Solutions | Phoenix3 Collective
The operating reference QCS brings to self-operated senior living communities. The community keeps its kitchen, its team, and its license; QCS transfers the written standard, trains the community’s own team to it, and verifies that it holds. Built for a population the FDA categorizes as Highly Susceptible, across every level of care the community provides.
Food safety is not a separate function from culinary excellence; it is the precondition for it. In a self-operated community the operator of record is the community itself, so the standard has to live with the community’s own team, not with an outside contractor. QCS writes it down, teaches it in production, and checks it independently.
The QCS guide is in development. Until it is issued, QCS teaches to and verifies against the Phoenix3 Food Safety SOP Library, published and in force today: sixteen bench SOPs, the Highly Susceptible Population gate, the CMS long-term care crosswalk, and thirteen daily record forms.
The community owns the operation. The standard is written down, taught in production, and verified independently.
The QCS guide follows the Phoenix3 seventeen-section structure, written for a community that operates its own kitchen. Each section is enforceable, documented, and inspection-ready.
Purpose, scope, and regulatory foundation; roles and responsibilities between the community and QCS; 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 in every dining setting the community runs.
Texture-modification protocols and therapeutic diet handling, taught through The Dignified Plate with clinical sign-off.
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 tied to the QCS Culinary Academy: plus forms, the addendum for the community’s state, quick-reference cards, and a glossary.
Until the QCS guide is issued, the Phoenix3 Food Safety SOP Library is the written standard. Every document opens from the Standards Library with the food safety filter applied.