Food Safety & Nutrition
Careful by design.Documented by habit.
How we approach food safety, allergen management, labeling and nutrition — explained plainly, without claims we can’t yet document.
What you will — and won’t — see here. We do not publish accreditations, inspection scores or certifications until they exist and are documented. As permits and certifications are issued, they will be listed on this page with dates. The practices below describe how we operate and are designed with reference to the FDA Food Code, Texas Department of State Health Services rules, and local health authority requirements.
Our approach
Twelve commitmentsbehind every meal.
Food safety philosophy
Food safety is designed into the process, not inspected in at the end. Every step — receiving through delivery — has a defined control.
Appropriate licensing
We will operate under the food establishment permits and licenses required for our activities by state and local authorities, and publish them here once issued.
Staff training
Team members are trained in safe food handling, allergen awareness and our own procedures, with food handler and manager certification as required by Texas law.
Ingredient documentation
Specifications and supplier information are kept on file for ingredients we purchase.
Allergen management
Major food allergens are identified on labels and menus, and preparation procedures are designed to reduce cross-contact. We do not label any product “allergen-free” unless it is produced in a facility and process that supports that claim.
Time & temperature control
Receiving, cold holding, cooking, cooling, hot holding and transport are managed against defined time and temperature limits.
Labeling
Products are labeled with name, ingredients, allergens and handling information appropriate to the product and program.
Traceability
Receiving and order records link what we bought to what we delivered, to support quick answers if a supplier issues a notice.
Food handling
Handwashing, sanitized surfaces and tools, and separation of raw and ready-to-eat foods are standard practice.
Quality control
Portions, appearance, temperatures and counts are checked before dispatch.
Continuous improvement
Issues are recorded, reviewed and corrected — and the fix becomes part of the procedure.
Nutrition approach
Menus are planned for balance and variety appropriate to each population. We are not a clinical nutrition provider and do not make medical nutrition claims.
Verified credentials
Licenses & certifications.
| Credential | Status |
|---|---|
| Food establishment permit | To be listed once issued |
| Certified food manager | To be listed once verified |
| Health inspections | Published results will be linked when available |
FAQs
Food safety questions
Can you provide ingredient and allergen information?
Yes. Ingredient and allergen information is provided for items in your program, and menus can be downloaded for staff and families.
Do you guarantee allergen-free meals?
No kitchen can promise zero risk unless its facility and process are built for it. We identify allergens clearly, use procedures to reduce cross-contact, and discuss specific needs before any agreement.
Do you provide nutrition analysis?
Nutrition information can be provided where it is available for a menu item. Clinical or therapeutic nutrition is outside our scope.
Safe, careful,consistent.
Ask us anything about how we handle food.