Community Shared-Use Commercial Kitchen Operations Manual

2. USER POLICIES

2.1 Eligibility

Users must:

• Hold valid food safety certification (ServSafe Manager or equivalent).
• Be an approved renter under a signed Rental Agreement.
• Maintain all local, state, and federal food handling compliance requirements.
• Have a business license or cottage food upgrade (if required).
• Carry appropriate insurance if required by the facility.

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2.2 General Rules

• No one may enter the kitchen without an active reservation.
• All users must sign in and sign out.
• Only trained users or their approved staff may handle equipment.
• Children under 18 are not permitted in the kitchen.
• No sleeping, loitering, or non-food production activities.

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2.3 Safety & Sanitation Requirements

• Proper hair restraints must be worn at all times.
• Closed-toe, slip-resistant shoes required.
• Jewelry must be minimal and safe for food handling.
• All food must be stored in clearly labeled, sealed containers.
• Personal belongings must be kept in designated storage areas only.

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2.4 Food Storage Policies

All items must be labeled with:

• Business name
• Date & time
• Product type

Additional rules:

• No home-prepared ingredients allowed.
• Renters may only use their assigned shelves, bins, or racks.

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2.5 Damages & Liability

• Users are financially responsible for any damage caused by misuse.
• The kitchen is not responsible for lost or stolen items.

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3. RENTAL AGREEMENT (Sample)

This Rental Agreement (“Agreement”) is made between:

• Kitchen Operator: [Organization Name]
• Renter: [Business/Owner Name]

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3.1 Term

Agreement is effective on the date signed and remains active for 12 months unless terminated by either party.

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3.2 Fees

• Hourly rental: $____ per hour
• Monthly membership: $____
• Storage fees:
  • Dry storage shelf: $____/month
  • Cold storage shelf: $____/month

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3.3 Cancellations

• Reservations must be canceled 24 hours in advance.
• No-shows will be billed at full rate.

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3.4 Access

• Access is granted via keycard or code.
• Sharing access credentials is strictly prohibited.

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3.5 Cleaning Responsibilities

Users must:

• Clean work area thoroughly
• Sanitize surfaces
• Sweep and mop
• Take out trash and recycling
• Complete the Cleaning Checklist

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3.6 Insurance Requirements (Optional)

Renter must carry:

• General liability insurance ($1M/$2M)
• Product liability insurance

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3.7 Termination

Kitchen Operator may terminate access for non-compliance, safety violations, unpaid fees, or misuse.

• Renter Signature: ____________________
• Operator Signature: ____________________
• Date: ____________________

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4. CLEANING CHECKLISTS

4.1 During Use

• Wash, rinse, sanitize all utensils
• Wipe down prep tables after each task
• Keep ingredients sealed and labeled
• Maintain clean, dry floors

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4.2 End-of-Shift Cleaning Checklist

Workstation

• Remove all food and equipment
• Wash, rinse, sanitize all surfaces
• Sweep and mop floors
• Wipe and sanitize prep tables

Equipment

• Clean ovens, stovetops, griddles, mixers, etc.
• Empty and clean food processors
• Wipe down reach-in refrigerator handles

Dish Area

• Wash all dishes
• Clean sinks
• Replace sanitizer buckets

Waste Management

• Take out trash
• Replace liners
• Remove all personal items

Final Tasks

• Sign cleaning log
• Notify operator of maintenance needs

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5. TEMPERATURE LOGS

5.1 Cold Storage Temperature Log

• Date
• Time
• Walk-In Cooler Temp (°F)
• Walk-In Freezer Temp (°F)
• Checked By
• Corrective Actions

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5.2 Hot Holding Temperature Log

| Date | Time | Product | Temp (°F) | Employee | Corrective Actions |

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5.3 Equipment Calibration Log

| Date | Equipment | Calibration Method | Result | Employee |

All logs must be kept for 6 months.

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6. MAINTENANCE LOGS

6.1 Daily Maintenance Log

| Date | Equipment | Issue Noted | Action Taken | Staff Initials |

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6.2 Monthly Preventive Maintenance Log

| Month | Equipment | Task Completed | Tech Initials | Notes |

Required monthly tasks may include:

• Hood filter cleaning
• Grease trap inspection
• Ice machine sanitation schedule
• Refrigerator coil cleaning
• Dishwasher descaling

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6.3 Repair Log

| Date | Equipment | Problem | Vendor Contacted | Resolution | Cost |

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7. OPENING PROCEDURES CHECKLIST

Before Opening

• Turn on lights and inspect floors
• Check refrigeration temperatures
• Confirm hot water availability
• Verify sanitizer bucket concentration
• Ensure dishwashing area is operational
• Prep ingredients and equipment
• Review rental schedule for the day
• Check emergency exits and fire extinguisher status

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8. CLOSING PROCEDURES CHECKLIST

End of Day Responsibilities

• Clean and sanitize all prep areas
• Wash all dishes
• Empty and clean sinks
• Sweep and mop floors
• Take out all trash
• Check refrigeration temps
• Turn off small appliances
• Lock all storage areas
• Verify windows and exits are secured
• Turn off lights
• Set alarm or lock system
• Log closing in daily record