Summary
Cannabis edibles facilities sit at the crossroads of food manufacturing, building and fire safety, worker protection, and cannabis-specific regulations. Even though cannabis is regulated at the state level, most jurisdictions lean on the same national codes and standards that govern restaurants and food plants.
If you are designing or operating a cannabis kitchen, expect inspectors to ask how your facility complies with the codes below.
Food Safety Codes
These standards govern how food (and food-like products such as edibles and beverages) must be handled, processed, and stored.
Food and Drug Administration (FDA) Food Code
The Food and Drug Administration Food Code is a model set of rules that most states adopt or adapt for restaurants and foodservice operations.
What it impacts:
- Handwashing and personal hygiene
- Time and temperature control for safety (hot and cold holding)
- Cross-contamination prevention
- Cleaning and sanitizing of food-contact surfaces
Even if your state has its own rules, they are usually based on the FDA Food Code.
Good Manufacturing Practices (GMP) – Title 21 Code of Federal Regulations (CFR) Parts 110/117
Good Manufacturing Practices are federal standards for how food-processing facilities should be designed and operated.
What they cover:
- Facility design and construction
- Pest control
- Sanitation and cleaning procedures
- Employee hygiene and training
- Process controls and recordkeeping
Many cannabis regulators reference GMP-style expectations, even if they do not formally require full certification.
Hazard Analysis and Critical Control Points (HACCP)
HACCP stands for Hazard Analysis and Critical Control Points. It is a structured method to identify and control food safety hazards.
In a cannabis kitchen, HACCP may be applied to:
- Cooking and cooling gummies
- Chocolate tempering and holding
- Beverage pasteurization
- Allergen management
Some states require HACCP plans for high-risk foods, ready-to-eat products, or beverages.
National Sanitation Foundation (NSF) Equipment Standards
NSF International develops standards for food equipment design and cleanability.
Why it matters:
- Equipment labeled “NSF” is designed to be easily cleaned, corrosion-resistant, and safe for food contact.
- Many jurisdictions require NSF-certified equipment in any commercial or cannabis kitchen.
Using NSF-listed equipment is one of the simplest ways to reduce friction with local health departments.
Building & Mechanical Codes
These codes govern how the physical facility is constructed, ventilated, and maintained.
International Building Code (IBC)
The International Building Code provides minimum standards for building design and construction.
Key impacts for cannabis kitchens:
- Wall, ceiling, and floor finishes
- Fire resistance ratings
- Egress (exits, corridors, doorways)
- Structural requirements
International Mechanical Code (IMC)
The International Mechanical Code covers mechanical systems such as heating, ventilation, and air conditioning (HVAC).
Why it matters:
- Sizing and installation of exhaust hoods
- Makeup air requirements
- Odor and humidity management
- General ventilation for comfort and safety
International Fire Code (IFC)
The International Fire Code governs fire prevention and fire protection systems.
Relevance to cannabis kitchens:
- Cooking equipment and hoods
- Flammable or combustible liquid storage
- Fire extinguishers and suppression systems
- Means of egress and emergency signage
American Society of Heating, Refrigerating and Air-Conditioning Engineers (ASHRAE) Standard 62.1
ASHRAE 62.1 is a standard for Ventilation for Acceptable Indoor Air Quality.
In practice:
- Required outdoor air rates
- Exhaust rates for kitchens and prep areas
- Odor control, humidity, and comfort
Cannabis kitchens often have additional odor- and moisture-control needs, making 62.1 especially relevant.
Fire Protection Codes
Cooking, oils, and in some cases solvents mean fire codes are strictly enforced.
National Fire Protection Association (NFPA) 96 – Ventilation Control and Fire Protection of Commercial Cooking Operations
NFPA 96 covers hoods, ducts, grease removal, and fire suppression.
What inspectors look for:
- Correct hood type (Type I for grease, Type II for heat/steam)
- Grease filters and ductwork
- Automatic fire suppression system design and maintenance
- Hood cleaning frequency and documentation
National Fire Protection Association (NFPA) 1 – Fire Code
NFPA 1 is a comprehensive fire code that pulls in requirements from multiple NFPA standards.
Relevance:
- General fire safety provisions
- Extinguishers, alarms, and egress
- Hazardous materials thresholds
National Fire Protection Association (NFPA) 30 – Flammable and Combustible Liquids Code
NFPA 30 applies if you store or use flammable liquids such as ethanol for extraction or cleaning.
What it affects:
- Storage cabinets
- Maximum quantities allowed in work areas
- Ventilation and spill control provisions
Underwriters Laboratories (UL) Standard 300 – Fire Testing of Fire Extinguishing Systems for Protection of Commercial Cooking Equipment
UL 300 is a standard that applies to wet chemical fire suppression systems protecting cooking equipment.
In cannabis kitchens:
- Required if you have a hood over cooking appliances producing grease vapors
- Ensures suppression systems can handle modern cooking oils and methods
Electrical, Plumbing & Waste
These codes help ensure your kitchen is safe and sanitary.
National Fire Protection Association (NFPA) 70 / National Electrical Code (NEC)
NFPA 70, commonly known as the National Electrical Code, sets standards for safe electrical design and installation.
Impact:
- Sizing circuits for high-amp equipment (ovens, kettles, blast chillers)
- Ground-fault protection
- Classification of hazardous locations (if flammable vapors are present)
Plumbing & Sanitary Requirements
Most states adopt the International Plumbing Code or a similar standard.
Key concepts include:
- Backflow prevention: Devices that prevent contaminated water from flowing back into the clean water supply.
- Floor drains: Required in many production areas, particularly around sinks and dish areas.
- Handwashing compliance: Hand sinks must be conveniently located with hot and cold water, soap, and hygienic drying.
Wastewater rules may also address grease, solids, and chemicals before discharge into the sanitary sewer.
Cannabis-Specific Rules
On top of food and building codes, cannabis regulators overlay their own security and tracking rules.
Seed-to-Sale Tracking Systems (e.g., Metrc, BioTrack)
Systems like Metrc (Marijuana Enforcement Tracking Reporting Compliance) and BioTrack are used by many states to track cannabis inventory.
In the kitchen:
- Every batch of edibles must be linked to incoming cannabis material
- Waste, losses, and test samples must be tracked
- Packaging and labeling must match recorded batches
Video Surveillance and Access Control
Most cannabis regulations require continuous monitoring and restricted access.
Typical requirements:
- 24/7 video surveillance with 60–90 days of storage
- Cameras covering production, storage, and entry/exit points
- Restricted-access areas where only authorized employees may enter
- Badging or key card systems for high-security spaces
Secure Storage
Cannabis ingredients (such as distillate, isolate, or infused oils) must be stored securely.
Examples:
- Locked cages or vaults inside the facility
- Separate, access-controlled storage rooms
- Documented inventory counts and reconciliation
Batch Testing and Quality Control
Most states require testing for:
- Potency (tetrahydrocannabinol [THC] and cannabidiol [CBD] levels)
- Contaminants (microbial, heavy metals, residual solvents, pesticides)
Your layout and equipment choices should support:
- Clear batch separation
- Retain sample storage
- Clean, controlled environments for sampled products
Waste Management and Destruction
Cannabis waste must typically be rendered unusable and unrecognizable and tracked in the seed-to-sale system.
Requirements often include:
- Mixing cannabis waste with non-cannabis material
- Documented weights and methods
- Secure storage until final disposal
- Video coverage during destruction
Make Compliance Easier
Designing a cannabis kitchen that meets all of these codes doesn’t have to be overwhelming.
Aldevra can help you:
- Select code-compliant equipment
- Plan layouts that support safe workflow and inspections
- Build in sanitation and ventilation from day one
Download the Cannabis Kitchen Compliance Checklist and use it as a starting point for your facility design and pre-inspection planning.
