Sandra Vaughan, RD Director of Quality and Regulatory Compliance
Sandra Vaughan is a registered dietitian with over 18 years of experience in clinical nutrition, personal nutrition counseling, long term care, and most recently regulatory compliance with high volume cook-chill production.
Jay Brinkley is the Executive Chef and Director of Culinary Services who oversees menu and recipe development for all FSP customers. Jay works with each customer's dietary team to ensure patient and resident meals not only meet nutritional guidelines but also expectations for quality, variety and taste. His goal is to maximize the use of fresh, sustainable, locally grown fruits and vegetables whenever possible.
Central commissary production and delivery for hospitals, long term care facilities, restaurants, convenience stores, supermarkets and cafeterias.
We will produce to your recipes and specifications or create mouth watering recipes that will delight your customers.
Our meals are produced to meet the quality standards, nutritional needs and budgetary guidelines of each one of our customers.
Menu development and nutritional analyses. Low sodium, gluten free, carbohydrate controlled, liberalized, and heart healthy options as well as more customer specific diets for specialized populations.
Regulatory Compliance Consulting for long term care and post-acute centers, Assisted Living, Retirement Facilities, & Hospitals.
Staff In-service Presentations (Residents Rights, Portion Controls, Performance Improvement, Safe Food Handling, Infection Control & Universal Precautions
HACCP Plan Management intended to prevent food product compromise through the use of controls at the microbiological and physical hazard points.
Review existing HACCP Plan and Recommend Updates for Compliance
Developing HACCP plans and prerequisite programs from scratch
Work with retail and institutional clients on the Development of Food Defense Plans (as recommended by the FDA) intended to prevent the intentional contamination of food products.
Meals are produced to meet the quality standards, nutritional needs and dietary requirements demanded by hospitals', skilled nursing homes' and long-term care facilities' medical team. Recipes are created to enhance taste and flavor to meet the demands and exceed the expectations of patients and family members.
FoodService Partners will draw on its operating successes and production expertise sharing best practices to help customers increase patient satisfaction while containing costs. FSP has the experience and resources necessary to meet any hospital corporation's financial goals and service requirements.
FSP has a pro-active management team that understands the need to maximize productivity without compromising product quality or customer service.
Tailor service to meet each customer's changing needs.
Insure that service is responsible, reliable and consistent.
Establish clear lines of communication and a collaborative approach to problem solving.
Commit to partnership and shared accountability.
Knowledgeable and experienced team with 20+ years working together in patient feeding.
Quality controls, strict hygiene standards and training in place insure adherence to all codes and regulations.
Management understands customer's need to self operate while reducing cost and maintaining quality.