The CAPK central kitchen is a team of twenty five staff. I use the word “team” because that is what we are. We have two supervisors, food production staff, food production drivers, clerk/technical staff and I, the manager. The “team” works together ensuring the meals prepared and delivered are top quality. When we are short staffed the team will do what ever is needed to get the job done and done correctly. They follow strict policies and procedures to ensure health, safety and sanitation requirements are met. They follow the regulations all of the time not just when a reviewer or auditor is here. They understand the importance of tracking meals and meal service items from time of order to time of delivery to the centers. They understand the importance of the temperature log, cleaning schedules and documentation.

-Diana Morrison Program Manager