TRIO Community MealsFood Safety at Every Step

The way we store, prepare, and serve food can significantly impact the health and well-being of our clients and your meal recipients. For that reason, TRIO maintains a Food Safety Manual in the Food Service Director’s office in each kitchen for reference and updates.

• All managers must pass an approved food safety manager certification course (such as ServSafe) and recertification is required at least every five years or according to local requirements. A ServSafe Manager must always be on site during operating hours.
• TRIO utilizes a tracking system to ensure all team members are up to date in their food safety training.
• Kitchen workers are required to properly wear gloves and masks and wash their hands before and after a task. Team members unable to wash hands, such as drivers, will effectively sanitize their hands with hand sanitizer.
• Meals are sealed under rigid food safety protocol and only opened by the meal recipient.

To ensure all food is safely prepared, TRIO uses the Hazard Analysis & Critical Control Point (HACCP) system.

• This is a national standard for food safety throughout the entire foodservice operation—from recipe development through delivery of products, storage, preparation, holding, or reheating of foods.
• HACCP identifies any risks of contamination due to improper food handling.
• All of TRIO’s food service directors are Seafood HACCP certified

Our rigorous sanitation practices exceed CDC’s recommended procedures to help prevent the spread of harmful pathogens and allergens.

• Every kitchen follows a master cleaning schedule to ensure routing cleanings are done timely and properly.
• Commonly used production surfaces, delivery equipment and vehicles are cleaned and sanitized before and after each use.
• Going further, TRIO has partnered with Ecolab to conduct EcoSure Food Safety Audits. These audits hold TRIO teams to a higher standard than traditional local health departments, ensuring we go above and beyond to keep seniors safe.