What licensing, temperature control, and allergen handling actually look like in our kitchens — because "we take safety seriously" isn't good enough for the people feeding your students.
Our kitchens operate under the required food-service licensing, with ServSafe and Food Handler certifications on staff — we maintain full regulatory compliance rather than treating it as a minimum bar.
Meals stay temperature-controlled throughout delivery — from the moment they leave our kitchen to the moment they reach a child's table.
Every enrolled child's allergy information is tracked individually, with separate prep surfaces, labeled utensils, and hand-washing between food handling to reduce cross-contact risk.
Safe handling practices carry through delivery, not just preparation — the same standards apply from kitchen to classroom.
Evaluating us for your program and need specifics — license documentation, our health department standing, or how we'd handle a particular allergy? We're glad to walk through it directly.