Kitchen Rules:

1. Be respectful of each other when working in The Kitchen.

2.  To book Dates/Times you must use the Teamup app on your phone (teamup.com) download app to smartphone When you book please make sure you fill out the “Title” and “Who” lines for identification of booking person. Example:  Title “Test Kitchen” and Who “Test Kitchen or name”

3. Clearly mark all kitchen equipment that belongs to you so it is easy to identify which equipment is yours.

4. Clean all equipment, work area and floors before and after production, as per VIHA and your food safety plan, each time you use the kitchen. If your area is not left clean there will be an additional cleaning charge of $40.00 to clean the area, each time.

5. All products must be stored in the Cooler/Freezer or in the dry storage area on your designated shelf. Do not store product in The Kitchen area.

6. Skids/Pallets are allowed in the shipping area for products that will be shipped the next day (within 24 hours). No Skids/Pallets are to be used for storage in The Kitchen area.

7. Do not use any equipment that does not belong to The Kitchen without the permission of the owner of that equipment.

8. All personal equipment must be removed and stored off site. No equipment can be stored at The Kitchen that is not being used for your daily production.

9. Do not leave any equipment or product in any sinks or in the wash area, this area must be clean for the next user.

10. Do not wash food scraps down the drain as this will plug the drains for the next user. Use our sink strainer.

11. Empty garbage bins that are full and put in dumpster, replace bag.

12. Refill paper towel holder and hand soap when it is empty.

13. Be kind and clean up after yourself in the bathroom. Sanitizer wipes are in each bathroom to be used.

14. All SKIDS must be removed from property immediately.