Using a Commercial Kitchen (English)
Narrator: A commercial kitchen that is rooted and invested in the community is a place of creativity and diverse labors. A place of gathering together and idea sharing. It is an important tool for many culinary startups as they launch and grow. A properly licensed commercial kitchen is also important because it is designed and operated in the manner which promotes safe food handling, which helps keep people healthy.
Welcome to another tasty tutorials video—educational health trainings for folks launching their small food business. This is a collaboration between Multnomah County and Micro Mercantes an initiative of Hacienda CDC.
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Multnomah County Health Department
Micro Mercantes by Hacienda CDC
Hacienda Community Development Corporation
Narrator: Are you interested in joining a kitchen to start or grow your business? What questions do you have? We hope this video will be a launching point for us to learn more and to answer questions.
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Why is a commercial kitchen required?
Narrator: Commercial kitchens are required for safe production of foods. When foods are served to the public there is a general understanding that it will be safe to eat. Foods that are not prepared or handled properly can make people sick.
So two things are required to keep people healthy, knowledge of safe food practices and a licensed commercial kitchen to prepare foods.
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How can I find a kitchen?
Narrator: There are several common options in our community. Here are a few:
- A restaurant or other retail location when they aren’t using their space
- A kitchen in a local religious organization or charity
- A for profit commissary kitchen
- A nonprofit commissary kitchen
- Or, limited types of businesses can license their own home kitchen.
For a current list of kitchen spaces available in Portland Oregon, visit the Kitchen Commons website. You can also contact staff at the nonprofit Micro Mercantes.
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Multnomah County Health Department (license)
Narrator: Remember, the kitchen that you use must be currently licensed by your county health department.
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How can I apply to a kitchen?
Narrator: What you will need to do to apply will depend on the kitchen you are interested in. However, we will talk about a few things that are pretty common.
First, you will need insurance for your business. Shop around to compare prices.
You may need to register your business with the state or with the city. Depending on your business, there may be a fee.
You will need to obtain a food handler’s card through your local county health department or a licensed vendor.
You will also need a license. Which license will depend on your business and where you want to sell your products, but commonly it is through the county health department.
Narrator: It helps if you think about the schedule that you will need ahead of time. How long does it take for you to cook and clean up afterwards? Learn more about the kitchen by visiting or reading their manual.
All of this comes together in an application which many kitchens will ask you to fill out and sign. This may seem overwhelming, but you can do it! Remember, there are plenty of people who would like to help you.
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Why do I need a food handler's card?
Narrator: A food handler’s card is certification showing that you have the knowledge and skills to handle food safely. To receive a card you must learn about handling food and then take a test. You can get your card from the county health department or from an approved vendor.
Food handler’s cards are good for three years. You will be tested on topics such as
- working while sick
- hand washing
- cross contamination of raw animal foods and ready to eat foods
- and temperature controls of perishable foods
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I’ve joined a kitchen!
Narrator: Congratulations we will talk about a few tips to help you fit right in with other folks in the kitchen. If you have the opportunity to walk through the kitchen with the kitchen coordinator, do. It’s a great way to learn how things work especially equipment.
When sharing space, please keep your things compact. Say hello, be friendly and join kitchen gatherings when you have the opportunity.
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What are some common rules in the kitchen?
Narrator: To avoid having everyone show up at once, kitchens have a way for you to reserve time. You can have a contract or schedule time as you need it. If you cancel, it can mean that another business did not get the chance to use the space, therefore kitchens often charge a fee for late cancellations.
Some kitchens have lots of people going in and out and need security. Check in about keys and any alarm codes and keep your things secure.
Clean everything after you use it. Take out waste and replace the bags and containers. Mop the floor. Many kitchens offer you free cleaning supplies and ways to compost and recycle.
Kids are not allowed in commercial kitchens at any time, so make sure to arrange child care. And, if you have some additional guests and staff, you are responsible for showing them how the kitchen works.
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Emergency Map
Narrator: Finally, make sure you ask the kitchen coordinator what to do if there is an emergency in the kitchen.
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How can I prepare for my upcoming inspection?
Narrator: You are expected to know and operate within the rules of the Oregon food code rules at all times. Many of these rules are discussed in the food handler’s manual, but not all. Inspectors will visit your kitchen approximately twice a year to make sure you are following these rules.
In general inspectors will make sure:
- You are washing your hands properly
- Your food is being held at correct temperatures
- You are transporting your foods properly
- You are purchasing foods from approved sources
- Your kitchen is clean
- You are using an approved sanitizer solutions to clean surfaces, and are using test strips
- You are washing dishes properly
- You have a current food handler’s card
- You are not working while sick
- Your equipment is working properly
- Your bathroom is clean and has soap and warm water and paper towels
- Chemicals are used and stored safely
- Food is properly date marked
- And you own a probe thermometer that you use correctly to test the temperature of food
Narrator: An inspection is intended to be an educational and friendly experience.
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What do I do next?
Narrator: There are staff at local county health departments nonprofits and at the state that would love to help you. Please reach out to us if you have any questions or are looking for somewhere to start.
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Multnomah County Health Department
Micro Mercantes by Hacienda CDC
Hacienda Community Development Corporation