Sharing processing equipment and preparation space may result in cross-contamination with allergen proteins even if normal precautions and sanitation protocols are followed. As a shared use kitchen the [name of kitchen] cannot guarantee that its space and equipment are free of allergens or free from the risk of inadvertent cross contamination. Careful identification, separation and control of allergens during food production, as well as cleaning and sanitizing equipment before and after use can help minimize the chance of cross contamination in your operation.
Approved Sources for All Ingredients
All food served or sold to the public by a food establishment must come from an approved source regulated by an agency such as the FDA, the USDA or the local public health department. This means that all ingredients used in the products you make in the [name of kitchen] must be obtained from an approved source licensed by one of these agencies. If you need to make arrangements for a food delivery from an approved source speak with the Kitchen Manager.
Breaks and Eating in the Kitchen
Because of the possibility of contamination of food and food-contact surfaces, eating, drinking and chewing gum are prohibited in food preparation areas. Smoking and use of tobacco is prohibited at all times in the [name of building or organization].
Equipment Use Policies
Your orientation and tour of the [name of kitchen] will familiarize you with what equipment is available in the kitchen, where it is found, and how to use it. Be sure to note what equipment is available, as you may need to bring additional or specialized equipment with you for use during your shift.
[Insert kitchen equipment specifics – Example list of equipment and location of instructions:
- Pots, pans, utensils, cutting boards, and knives are all available.
- Cutting boards for meat are clearly labeled “For meat only.” Please do not use any other cutting boards for meat, and be sure to sanitize all cutting boards after use.
- Avoid spills and boil overs on the gas stovetop. These can damage the pilot lights, which may need to be repaired at your cost.
- Lights and fan above the stovetop come on automatically when heat is sensed. Manual controls are on the panel to the left of the kitchen emergency exit door. Please turn them off when leaving the kitchen.
- The double oven consists of a convection oven on the top and a proofer/warmer on the bottom. Each unit has an on-off switch, a dial for temperature and a dial for the timer. You must set all three of these (on/off switch, temperature, and timer) in order for the units to work. The proofer/warmer also has a humidity dial and tray for water for processes that require moisture.
- Directions for use of the microwave are found on top of the unit.
- Detailed instructions on the use of the dishwasher are posted near the dishwasher. When leaving the kitchen turn off the dishwasher, drain it, and clean and replace the screens.]
All employees and representatives of your business who are going to use the kitchen must be registered with the Kitchen Manager and provide contact information. You are responsible for the conduct, hygiene, training, and safety of all your employees and representatives while they are in the [name of kitchen]. No children under 16 are allowed in the kitchen.
Use of tobacco is prohibited at all times in the [name of building] and not permitted in any area of the [name of building] parking lot. This includes all tobacco/nicotine products, including but not limited to cigarettes (clove, bidis, kreteks), electronic cigarettes and other delivery devices, cigars and cigarillos, hookah smoked products, pipes, and oral tobacco (spit and spitless, smokeless, chew, snuff).