Frequently Asked Questions

Questions

1. I have a catering company - can I rent a kitchen when I need it?
2. How do I go about getting a license?
3. Can I start right away?
4. Why do I need a Food Handler's Permit and how do I get one?
5. Do I bring my own equipment?
6. Will I have any storage space?
7. Will I have any refrigeration space on a permanent basis?
8. Can I used the kitchen's address as my actual business address?
9. What if I get a big order and do not have enough time to get it out during my regularly scheduled hours?
10. Can I get deliveries?
11. Can I have my product picked up by Fed/Ex or UPS?
12. Will someone clean up after me?
13. What if something breaks?
14. How long can I rent the kitchen for?
15. How do I sell my product at the Farmer's Market?

Answers


1. I have a catering company---can I rent a kitchen when I need it?
Possibly. We are set up for small food businesses that need part-time licensed kitchen space. Most of our Chefs have regularly scheduled hours when they work, and the kitchen may or may not be available when you need it. Call to see what is available and register now.


2. How do I go about getting a license?
Instructions to help you through this process are available on our Getting Started page.


3. Can I start right away?
Yes. Fill out a registration form now.


4. Why do I need a Certified Food Worker Card and how do I get one?
Food employees working in San Bernardino County are required to obtain a food worker card. Getting one is not difficult. Training and testing can be done online in less than two hours. We endeavor to maintain high standards in our kitchens, and by learning what rules and regulations are required by the Health Department you will be part of keeping a high level of sanitation and safety in producing your own food products and in maintaining those standards in our kitchens. Information on obtaining cards can be found at the county website, click here.


5. Do I bring my own equipment?
We do provide some basic equipment, but you will need to bring any specialized equipment that you might need specifically for your business. Once you have toured our kitchens you will have a clearer idea.


6. Will I have any storage space?
Yes, although storage is limited, all ‚"full time‚" (50+ hours per month) co-op members receive some dry storage and some refrigerated space for on-going storage. Call for more details.


7. Will I have any refrigeration space on a permanent basis?
Yes, again you need to be ‚"full time‚" (50+ hours per month) for on-going refrigerator or freezer space. Call for more details.


8. Can I used the kitchen's address as my actual business address?
Yes.


9. What if I get a big order and do not have enough time to get it out during my regularly scheduled hours?
We try to be very sensitive to all of our co-op members needs, and will work hard to find additional time for you.


10. Can I get deliveries?
Yes. You should try to schedule your food or packaging deliveries during your time in the kitchen. If this is not possible then you will need to make arrangements with another co-op member to sign and store your deliveries for you.


11. Can I have my product picked up by Fed/Ex or UPS?
Yes. Again, you need to be responsible for your arrangements.


12. Will someone clean up after me?
Each chef is required to leave the kitchen (including floors, sinks, work tables, stoves, etc.) immaculate after they finish their time slot. We rely on everyone to leave the kitchen as you would want to find it. We only handle the cleaning of common areas (like bathrooms and hall floors), and do deep cleaning of building and equipment surfaces.


13. What if something breaks?
While we work hard to maintain equipment, plumbing, and the myriad parts of a commercial kitchen, the reality is that something breaking down can be expected when so many things are involved. Unless you have caused the breakage by your mishandling of an item, we will take responsibility for fixing it. We are a co-op, and we ask all members to alert us immediately if anything is not working properly, so we can get the right professional out to handle the problem as soon as possible. We also ask everyone to alert us in advance if they anticipate a problem with some aspect of the kitchen or facility. It is only with everyone's cooperation that we can keep on top of everything and practice preventative maintenance.


14. How long can I rent the kitchen for?
As long as you want. We are an ideal space for small food businesses needing part-time space and are committed to serving the artisanal food community with affordable kitchen space.


15. How do I sell my product at the Farmer's Market?
First, you need to contact the Manager of the market you want to work out. There is an extensive list of markets listed on the website of the California Federation of Certified Farmers' Markets. Once you have talked to the individual market manager and have been told you can sell your product at that market then you need to get a seller's permit for the Farmer's Market.



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