Shared-Use Commercial Kitchen
User Onboarding Checklist
User Name:
Business Name:
Date of Onboarding:
Trainer:
1. Administrative Requirements
(Must be completed BEFORE access is granted)
- Completed Kitchen User Application
- Signed Rental Agreement
- Submitted copy of Food Safety Certification (ServSafe or equivalent)
- Submitted Business License (or appropriate permit)
- Submitted Certificates of Insurance
- General Liability
- Product Liability
- Additional insured documentation
- Registered as an approved renter in scheduling system
- Completed payment setup (billing profile, ACH/card)
2. Orientation & Facility Tour
- Entrance, exit, and emergency evacuation routes
- Security system procedures
- Sign-in / sign-out protocols
- Personal storage areas (lockers, shelves)
- Dry storage tour
- Cold storage (walk-ins and reach-ins) overview
- Chemical storage area
- Waste disposal, recycling, and grease container location
- Allergy and cross-contamination prevention signage
- Review of facility rules and code of conduct
3. Safety Training
- Proper handwashing demonstration
- PPE requirements (hair restraints, shoes, gloves)
- Emergency exits & fire extinguisher locations
- Fire suppression hood overview
- First aid kit location
- Knife safety procedures
- Slip, trip, and fall prevention
- Reporting incidents, injuries, or unsafe conditions
- Food worker illness policy review
4. Food Safety & Compliance Review
- Understanding of FDA Food Code basics
- Temperature control requirements (41°F / 135°F rules)
- Cooling and reheating guidelines
- Labeling and dating requirements
- Allergen handling requirements
- Prohibited foods and banned practices
- Cleaning and sanitizing procedures
- Chemical dilution demonstration + test strip usage
- Waste and compost separation requirements
5. Equipment Training
User receives hands-on training for each item they are approved to use:
- Commercial range
- Convection oven
- Combi oven
- Flat-top griddle
- Fryer
- Mixer(s)
- Food processor / slicer
- Commercial dishwasher
- Walk-in cooler / freezer
- Ice machine
- Prep tables & sanitizer setup
- Smallwares and utensils
- Hood ventilation system
- Emergency shut-off switches
Trainer initials for each piece trained: ___________________
6. Cleaning & Sanitation Requirements
- Daily cleaning checklist explained
- End-of-shift cleaning demonstration
- Weekly & monthly deep-clean responsibilities
- Proper sanitizing concentration demonstration
- Trash removal & dumpster access
- Grease disposal procedures
- Floor care: sweeping, mopping, degreasing
- Proper storage and return of equipment & smallwares
7. Storage Policies
- Dry storage: assigned shelf or cage
- Cold storage: assigned labeled bin or shelf
- Labeling format (name, date, item)
- No long-term storage policy review
- Removal of expired or unused products
- No personal or home-prepared food allowed
8. Scheduling & Access
- How to reserve kitchen time
- How to cancel reservations
- Keycard or access code issued
- Keycard # (if applicable): ___________________
- After-hours policies
- Guest / staff approval procedures
- Lost access card policy
9. Documentation & Logs
- Temperature logs
- Cleaning logs
- Maintenance logs
- Incident reporting forms
- Ingredient receiving logs
- Traceability logs (lot code tracking)
- Recall procedures
10. Final Acknowledgments
- User has received a copy of the Operations Manual
- User agrees to follow all policies & SOPs
- User understands penalties for non-compliance
- User agrees to maintain professional conduct at all times
- All questions have been answered
User Signature:
Date:
Trainer Signature:
Date:
