DRAFT Takoma Park Silver Spring Community Kitchen (TPSSCK) Interim Business Plan December 11, 2014 1. Executive Summary 2. Kitchen Overview a. Developing Local Food Systems b. The Takoma Park Silver Spring Community Kitchen (TPSSCK) i. Quick Facts ii. Impact iii. Key Organizations iv. Collaborating Organizations and Consultants v. Prospective Kitchen Users 3. Programming a. Microenterprise Development i. The Need ii. Fee Structure b. Cooking and Nutrition Classes & Community Rental i. The Need c. Food Recovery and Donations i. The Need 4. Operations a. Usage (hours) b. Management c. Kitchen Staff d. Community Relations e. Membership Contracts f. Trash/Compost Collection and Janitorial Services g. Parking and Traffic Flow h. Pest Control i. Licensing and Insurance j. Noise and Odor k. Sample Kitchen Schedule
8 9 9 11 12 12 13 13 12 15 15 16 16 17
Attachments: I. II. III. IV. V. VI.
LOI between TPPC & CCFN Letters of Intent from potential users TPSSCK User Code of Conduct Budget Kitchen Fee Scenario Spreadsheet Cupcake production example
Contact Information: Takoma Park Silver Spring Community Kitchen Coalition: Jean Cavanaugh, email@example.com Crossroads Community Food Network: Christie Balch, Executive Director, firstname.lastname@example.org, 608.843.0580 Takoma Park Presbyterian Church: Vicki Warren, email@example.com 1. Executive Summary The Takoma Park Silver Spring Community Kitchen (TPSSCK) will be a key piece in building economic opportunity, environmental sustainability, and community health. By creating the infrastructure for local food production, the kitchen will support microenterprise development, cooking and nutrition classes, and food preparation for food insecure community members. This business plan represents the current thinking of the TPSSCK Coalition. This plan is based on significant research and demonstrates the ability for kitchen operations to produce income to meet expenses. The Coalition intends to continue its research and refine this plan further between now and when kitchen construction is complete. The updated plan will be shared with neighbors, funders and other stakeholders upon request. 2. Kitchen Overview a. Developing Local Food Systems: Organizations such as the United States Department of Agriculture (USDA) in addition to several other agricultural research agencies recognize the need for the processing component in the development of local food systems. Healthy Food Systems, A Toolkit for Building Value Chains,1 identifies the three essential components of value chains – supply, processing and distribution, and markets. The processing and distribution components include commercially licensed kitchens. In the Takoma Park/Silver Spring/Long Branch area, there are agricultural suppliers and markets to distribute agricultural and locally produced foods, but processing opportunities for local agriculture are limited. Healthy Food Systems states, “the primary reason to build or strengthen a healthy food value chain is to move more organic and sustainably produced farm products into larger markets. There are several additional benefits that accrue to local farmers and the economy, once an aggregation and distribution hub is in place: Jobs…Business Development…New Healthy Food Products....” (page 10).
Healthy Food Systems, A Toolkit for Building Value Chains, Anthony Flaccavento of Appalachian Sustainable Development, July 2009, http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5091499 1
b. The Takoma Park Silver Spring Community Kitchen (TPSSCK): The TPSSCK is to be used as a resource within the community to alleviate economic inequality by providing a haven for local food production. The Kitchen Coalition has worked with the Takoma Park Presbyterian Church and Crossroads Community Food Network, along with many other vested community partners to help this kitchen come through fruition and create a food secure community. Quick Facts: ● A community/shared-use kitchen is a kitchen that is licensed and inspected to meet all zoning and food safety laws. A shared-use kitchen is available to rent by budding food businesses. Additionally, shared-use kitchens are available for community food programs, such as Meals on Wheels, food recovery and community cooking and nutrition classes. A shared-use kitchen cannot be used as a restaurant or soup kitchen because it is not licensed to serve meals, only to prepare food. ● The TPSSCK will be located at 310 Tulip Avenue, within the existing footprint of the Takoma Park Presbyterian Church gym building. Currently, a kitchen exists there already, but needs renovations to bring it up to current City, County and Historic Preservation codes. The kitchen will be 1,083 square feet. ● The kitchen is projected to open in summer 2015. Impact: The Kitchen Coalition has outlined the following objectives for the TPSSCK: ● Economic Opportunity: By meeting all local health and safety requirements that apply to food produced for sale, the kitchen facility provides small-scale food entrepreneurs the space to prepare value-added food for public sale. Small-scale and low-income food entrepreneurs lack the capital to invest in their own production facility or to pay high rates for commercial kitchen rental at the few available facilities in the area. In addition to creating income for entrepreneurs and their families, the kitchen can provide a location to process locally grown food, thus increasing economic opportunity for neighboring farmers. ● Environmental Sustainability: This community kitchen strengthens the local food system by increasing the volume of locally grown food that can be processed in the community. Shortening the supply chain in any aspect of the food production process ultimately decreases the food miles travelled, thereby lessening the carbon footprint of our meals. ● Health Benefits: Locally produced products are likely to be fresher and less heavily processed than mass produced and heavily-traveled food. Increasing our community’s access to these foods is better for our physical health. ● Food Security: A kitchen that can process food locally strengthens our food security by increasing the availability of locally grown foods throughout the year. This is especially important in times of crisis. ● Hunger Alleviation: The community kitchen will support volunteer preparation of healthful food for distribution at shelters and to needful community members. 3
Meeting these objectives will be carried out by a number of community partners coming together to meet the holistic vision of the kitchen in order to better serve the community and create a more vibrant and sustainable food system. When operational, the kitchen will host three components: microenterprise development, cooking and nutrition classes & community rental, and preparation of food for distribution to low-income individuals. The kitchen will also play a critical role in developing a healthy, safe, and secure local food system. Key Organizations: ● Takoma Park Presbyterian Church (TPPC): TPPC is an active church in Takoma Park, Maryland working for social justice from Silver Spring to Jinocuao, Nicaragua. TPPC is known as "a church for all people" because the congregation is made up of people of many races, cultures, occupations, ages, and sexual orientations. Renovating the kitchen will allow TPPC to better serve the community and provide needed infrastructure to eliminate food insecurity and hunger in the area." ● Crossroads Community Food Network (CCFN): CCFN is a 501(c)(3) with the mission to improve access to fresh, local, and healthy food through innovative programs and models mutually supportive of those who grow our food and those who eat it. While CCFN’s models are replicated in communities throughout the country, their primary focus is on the residents of Maryland’s Takoma/Langley Crossroads, a diverse, largely immigrant area at the Montgomery County and Prince George’s County border. By working with TPPC to manage the microenterprise program and the kitchen space, CCFN can better educate the community on healthy eating choices with a community-based, culturally-appropriate framework;; and provide support for unemployed and underemployed area residents planning to start food-related businesses. ● Kitchen Coalition: an all-volunteer group of local citizens, some representing TPPC, some representing CCFN, and other interested parties, that is guiding the development of the community kitchen including fundraising, program development, and kitchen design. The TPPC has placed management of the kitchen with CCFN as outlined in the attached Letter of Intent. Collaborating Organizations and Consultants: ● The City of Takoma Park ● GrowingSOUL ● Empowered Women International ● Enterprise Development Group ● Maryland Small Business & Technology Development Center ● University of Maryland Extension ● Montgomery County Health Department ● BabySLOP 4
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The Food & Wine Diva Takoma Park Silver Spring Co-op Silver Spring Whole Foods IMPACT Silver Spring Food Works Group Bilingual Hospitality Solutions CentroNia
Potential Kitchen Users Include: ● Cheryl’s Kitchen - gourmet roasted nuts ● Kieran Sante - vegan/gluten free meals and desserts ● Livity Drink Co. - healthy juices & smoothies ● Capital City Sweets & Treats - gluten-free/nut-free baked goods ● Roy & RT’s Kitchen & Garden - prepared foods - spring rolls, fritters, tofu wraps, & smoothies* ● Nancia’s Antojitos - prepared foods - tostadas, taquitos, and drinks* ● Candy’s Pupusas - prepared foods - pupusas and elote, and drinks* * denotes Crossroads Farmers Market Vendor 3. Programming a. Microenterprise Development (85% of Kitchen Use): The kitchen creates the needed infrastructure to support small-scale food production businesses. These businesses will process locally grown food and distribute food for sale through local retail outlets and farmers markets. Farmers markets, the Takoma Park Silver Spring Food Co-op, and the Whole Foods in Silver Spring have already indicated an interest in stocking food produced in the kitchen. The Coalition is exploring opportunities for membership to include joining in bulk purchasing and participating in other business services, such as product labeling. The Coalition has been in discussion with Union Kitchen, a for-profit kitchen incubator in Washington, D.C., where the director has expressed openness to the TPSSCK joining their purchasing and service contracts. This would be an added benefit to members. CCFN’s Microenterprise Training Program will recruit individuals who have passion, food preparation skills, and a business concept with potential, but need some assistance to turn the concept into a reality. The Microenterprise Training Program is targeted to entrepreneurs who are just starting businesses with the need to test their product, and those who are producing at a small scale in their home kitchen in need of a licensed kitchen to sell to the general public. Selling prepared foods produced in a home kitchen is an illegal and unsafe endeavour. The Microenterprise Training Program provides: 5
● Ten, free 2.5 hour workshops on the necessities of starting a food business in the DC Metro area. Workshops cover food safety, licensure and permits, insurance, financial management, marketing, federal nutrition labeling, packaging and more ● Referral to one of our partner organizations for further business development ● One-on-one coaching with the Microenterprise Technical Assistant The Microenterprise Development Program will be offered every year, bringing in new cohorts of entrepreneurs. Within 3 years after opening, the kitchen will develop a plan for joint marketing for items produced in the kitchen. This may include a joint label which all food produced in the kitchen can use. The Need: The impetus for the microenterprise development component came directly from the community itself. Over the course of CCFN’s pilot year of Healthy Eating programming with the parents’ group at Rolling Terrace Elementary School, the participants frequently expressed an interest in generating much-needed income for their families through the sale of value-added food products, such as salsas, jams, breads, baked goods, canned goods, and prepared ethnic foods. To glean input from the target audience, 23 potential participants were surveyed on how they might use a shared use kitchen. The vast majority of those surveyed were Latino, low-income, and female. 100% indicated strong interest in using a shared-use commercial kitchen;; 70% indicated interest in support with small business development;; 57% indicated interest in accessing loans and/or credit;; and only 30% had experience running a small business. These numbers highlight the significant interest in food-related microenterprise among the target population. Furthermore, these individuals indicated that the availability of a kitchen and support could improve the financial situation for their family. 100% agreed or strongly agreed with the statement, “A shared-use commercial kitchen could make a real difference in my ability to provide for my family.” The attached Letters of Intent from local food entrepreneurs demonstrates the need for the kitchen and the interest among potential users. There is almost no commercially licensed shared use kitchen space available in the Takoma Park Silver Spring area. Below are the nearest shared use commercial kitchen spaces available: 1. Union Kitchen in Washington, DC has memberships between $800 and $1000 per month. Union Kitchen is currently full and not available for new memberships. 2. A vegan-only commercial kitchen in Kensington charges clients $650 a month to use their kitchen 15 hours a week. They offer no refrigerated storage space. Users who need refrigeration must provide their own refrigerators. The kitchen does have dry storage space. However, they are hesitant to take on any additional users at this time as their space is limited. 6
3. Creative Cakes, a bakers-only commercial kitchen in Silver Spring charges clients $250 a month to use the kitchen 5 hours a week. Anything over 5 hours is charged at $20 per hour. They offer no refrigerated storage, although vendors can bring in their own refrigerators. Vendors can rent dry storage space at an additional cost. 4. A Grand Event, a commercial kitchen in Gaithersburg has two payment options. A client can pay $510 per month for 15 hours of use each month, or a client can pay $350 for month and then $50 per hour to use the kitchen. Under this option, clients must rent the kitchen at least 7 hours per month with a minimum of 3 hours per time slot. Cold storage only is provided during a client's rental time. The shelf used must be emptied and cleaned before the client leaves. The kitchen has a limited number of spots available. Montgomery County recognizes the need for licensed kitchen space to ensure the public’s safety, given the growing number of small food businesses starting out of people’s homes. For this reason, churches, synagogues and fire halls can now license their existing kitchens for food production to make sure there is adequate infrastructure for this new growing economy. These spaces are zoned as an ‘accessory commercial kitchens.’ Additionally, looking one step ahead, Montgomery County will be building a kitchen incubator to support businesses when they outgrow accessory commercial kitchens. This kitchen incubator will be modeled after Union Kitchen and Mess Hall. The Montgomery County Kitchen incubator has made it clear it is not for hobbyist businesses that only desire to sell at a weekly seasonal farmers market. That does not remove the need for licensed kitchen space for weekly farmers market vendors, part time caterers or small scale vendors. Through an ongoing needs assessment study, the kitchen will accommodate businesses still too premature in operating scale and capital to apply and be accepted to commercial kitchens like Union Kitchen and the new County incubator. Prospective participants are coming to CCFN with enterprises that barely break even or make <$200 in profits per week. Union Kitchen’s $800-$1000/month membership is a significant barrier to entry for individuals who are looking to support themselves and their families with their food business for weekly markets, or small scale vending. Most commercial kitchens are available 24/7, accommodate businesses with a greater capital demand, and are double the size of TPSSCK. TPSSCK is not a space that will compete with, or match other commercial kitchens -like the ones listed below- in size or users;; rather the kitchen will provide wraparound services and business support for an underserved population. Name
Hot Bread Kitchen (NY)
2,300 (exclusively cooking space, storage excluded) 7
La Cocina (SF)
Taos Kitchen (NM)
Union Kitchen (DC)
Mess Hall (DC)
L.A. Kitchen (LA)
The Takoma Park Silver Spring Community Kitchen serves two populations of entrepreneurs. Those who keep their food business part-time, such as a weekend farmers market, and those who want to become the next Schmuckers Jelly but need to test their products in small local retail markets. The Microenterprise Training Program will help everyone become more savvy business person and a food safety expert. Additionally, it will give entrepreneurs a clear course on every license, permit and standard required for your business depending on product, profit scale, and consumer outlets. Each person will be geared with the knowledge of legal requirements for selling their food at a farmers market, selling their product online or selling wholesale. This is why CCFN prides themselves on their relationship with the County and State Health Department and other kitchen incubators, so businesses will be well supported when they have enough capital and stable retail contracts graduating them to state and federal licensing and a larger kitchen incubator space. Fee Structure: The Kitchen Manager, employed by CCFN, will oversee the operation of the kitchen and ensure that all members abide by the rules of the facility. Members will schedule their time in advance so that there are no scheduling conflicts. Rules and scheduling procedures are outlined in the Kitchen User Code of Conduct. There will be two rental rates. Program rates will be offered at a lower cost to those individuals who are active participants in CCFN’s Microenterprise Training Program. The Kitchen Coalition is already overwhelmed with interest, and given the size of the kitchen it will be impossible to accommodate all interested parties. All interested kitchen users will submit an application, where an advisory panel will decide which applicants can use the kitchen given their business potential. Microenterprise program participants who are admitted into the kitchen need to show enrollment for the approved ongoing trainings to remain eligible for program rates. General rates will be paid by those who do not participate in the Microenterprise Training Program. We anticipate these clients will be users who already have a clear business plan and sell a Cottage Food, but need more kitchen space or equipment that their home kitchen can’t provide.Kitchen rates vary based on the number of hours admitted users plan to use the kitchen per month. Note: 10 hours is the minimum number of hours per month for which the kitchen can be rented. 8
10-30 hours per month
31-60 hours per month
60+ hours per month
Though kitchens like Union Kitchen and Hot Bread Kitchen can charge general users much higher fees for hourly rentals, those kitchens offer more services to members. Typically, these kitchens are available to rent 24/7 and include retail space. Given what TPSSCK is offering, pricing general rates on par with other kitchens would be unfair to general users. b. Cooking and Nutrition Classes & Community Rental (10% of Kitchen Use): Takoma Park Recreation Department Cooking Classes: Takoma Park Recreation Department will coordinate some of the cooking and nutrition classes offered at the TPSSCK. The TP Recreation Department expects to offer the following: ● Adult Cooking Classes – 2 hours/week for an 8 week session, 3 sessions per year;; ● Youth Cooking Classes– 2 hours/week for an 8 week session, 3 sessions per year;; ● Specialty Classes (such as Ethiopian Cooking or Cake Baking) – 4 hours on a Saturday afternoon, quarterly;; ● Culinary Camp for Youth – Two 1-week sessions in the summer, coordinating efforts with a nearby youth garden so that youth can grow food, process food, and bring the waste back to the garden for compost. Takoma Park Recreation Department programs bring in income per person and divide the income among the instructor, the department, and rental costs. Scholarships and lower fees are available to low income individuals. Therefore income will depend on number and income level of participants. Estimated income from Takoma Park Recreation Department programs = $3,450 per year or an average of $287 per month. Montgomery County Recreation Department Cooking Classes: The Montgomery County Recreation Department has expressed interest in using the kitchen for Saturday cooking classes. The County would pay $40 per hour for 4 hours of class and 2 hours of cleanup. We estimate that they would use the kitchen for two Saturdays/month for an income of $480 per month. Projected Rental Income from Takoma Park and Montgomery County Recreation Departments = $767/month 9
The Need: Both the Takoma Park Recreation Department and the Montgomery County Recreation Department have been in contact with our Coalition establishing the need and their intent to use the kitchen as outlined above. CCFN may also partner with additional organizations to provide educational classes for community members who want to increase their cooking skills and nutrition knowledge. CCFN already has strong partnerships with nutrition educators, from University of Maryland Extension, Young Chefs, and ECO City Farms, who perform cooking and nutrition demonstrations each week at the Crossroads Farmers Market. Community Rental of the Kitchen: For special occasions, community members who are not part of the Microenterprise Training Program may be able to rent out the kitchen for special events such as holiday baking. This will require a Certified Food Manager to be on site and will be arranged through the Kitchen Manager. The Need: Many people have expressed interest in using the kitchen for special uses. Neighbors of the kitchen, Takoma Park Child Development Center, and other community individuals or groups could rent the kitchen for special occasions periodically. The TPSSCK will make arrangements for these and other events, such as the Boy Scout Pancake Supper, Girl Scouts Daughters’ Dance, The Alternative Gift Fair, and the TPPC Bazaar, all of which are already held annually at TPPC. c. Food Recovery and Donations (5% of Kitchen Use): The kitchen will serve as a location to prepare fresh, healthy food to distribute offsite to individuals at risk of hunger in our community. This will allow food banks and pantries to provide more nutritious foods, as gleaned fruits and vegetables can be blanched, preserved or canned for future use. The kitchen will work with local nonprofits to support these efforts. There will be no cost to the programs providing this service. The Need: According to the USDA, 12.5 percent of all households in Maryland were food insecure in 2009-2011 and among the 12.5 percent of Maryland households struggling with hunger, 5.6 percent were considered to have "very low food security." The USDA report defines food insecurity as "the food intake of one or more household members was reduced and their eating patterns were disrupted at times during the year because the household lacked money and other resources for food."2 4. Operations Plan The TPSSCK is located in the Takoma Park Presbyterian Church at 310 Tulip Avenue in Takoma Park, MD. The downstairs kitchen space is 593 square feet and the upstairs kitchen space is 490 square feet, for a total of 1,083 square feet. A maximum of six separate kitchen 2
Household Food Security in the United States in 2011;; by Alisha Coleman-Jensen, Mark Nord, Margaret Andrews, and Steven Carlson;; Economic Research Report No. (ERR-141) 37 pp, September 2012 10
users can operate in the space at the same time, with storage space on the first and second floor. a. Usage: Number of Hours: Monday to Saturday: 11 hours/day (excluding janitorial time), specific hours to be determined;; Sunday: 2pm - 6pm (excluding janitorial time). Legally: in Zoning Text Amendment No. 14-07 Concerning: Accessory Commercial Kitchen - Standards, Section 1, Division 59 - C - 1 3 - the kitchen can operate from 6:00 am to 9:00 pm on weekdays and 8:00 am to 9:00 pm on weekends (15 hours/day and 13 hours/day respectively). To make the kitchen a viable, self-sustaining enterprise, while considering the neighborhood impact and kitchen’s mission, the kitchen will be open for rental 11 hours/day, 6 days/week. Following are the reasons for an 11 hours/day 6 days/week and a grid which considers several of the possibilities: ● Many producers in the value-added industry are starting their businesses in addition to jobs they already hold in order to earn additional income their family. Understanding this, and having letters of interest from future clients, we know there is a need among M-F working professionals who can only use the kitchen on Saturdays. ● Many farmers markets and festivals occur on Saturdays, and therefore vendors need a licensed kitchen to prepare foods on the day of the event. ● In order for the TPPC to continue to be a space for education, support and service in the community, there is a value to offering cooking and nutrition education classes on Saturday to include M-F working professionals and engage youth constructively outside the school day. ● The 11 hours/day of operation may not be a consecutive block of time. In order to ease traffic pressure and be inclusive to different user’s schedules, the kitchen may be open and available to rent for one part of the day, close, and then re-open. The 11 hours of operation will still be required to fall within the ZTA mandated hours of operation. ● The kitchen will only be open on Sundays to organizations that are overseeing food recovery and food donation. TPSSCK is reminded of this urgency as Shepherd's Table no longer has the capacity to accept all of the gleaned produce from the Takoma Park Farmers Market and prep it for emergency food relief. ● As outlined in the budget, TPSSCK has researched comparable sized kitchens, other licensed kitchens and called local contracting services to get the best estimate for the kitchen’s annual expenses. The majority of those costs will be paid by the income from rental fees, supplemented with income from storage fees, and the Takoma Park Recreation Department and the Montgomery County Recreation Department classes. 3
We expect approximately $200/month in storage fees with varying rates according to space needed. ● In order for the kitchen to break even annually, $121,500 will need to be brought in through rental fees from users. Given the current fee structure, a number of scenarios were modeled given differences in hours of operation, days of operation and number of kitchen users. The results listed below assume the kitchen is at 75% capacity and 50% of kitchen users are Microenterprise Development Program participants ($3/hour) and 50% are general users (average rate of $15/hour). Hours of Operation
Days of the Week*
Number of cooking stations in use
11 hours/day (8 am - 7pm, 7am - 6pm etc.)
Both first floor and second floor ~6 cooks~
Maximum legal hours of operation (as defined by ZTA)
First floor for cooking, second floor for storage ~3 cooks~
9 am - 5 pm
Both first and second floor are used for cooking ~6 cooks~
9 am - 5 pm
First floor for cooking, second floor for storage ~3 cooks~
Both first and second floor are used for cooking ~6 cooks~
6 am - 9 pm M-F, 8 am - 9 pm Sat-Sun
The analysis summarized in the chart above led to the decision to operate 11 hours per day and 6 days per week. For more details on the complete analysis, please see the attached Kitchen Fee Scenarios. b. Management: The TPPC and the Kitchen Coalition have agreed through a Letter of Intent (LOI) that CCFN will manage the the TPSSCK on the following grounds: ● TPPC will engage CCFN as the exclusive manager of the kitchen. The kitchen shall be a fully licensed and operable shared use community kitchen used for 12
● ● ● ●
microenterprise development, educational programs, and feeding programs affecting low-income individuals, and shall serve as a hub for nutrition and education classes. The term of the agreement will begin effective October 1, 2014 and will continue until the third anniversary of the effective date of the agreement. TPPC hires CCFN as the Kitchen Manager and CCFN will collect a fee of $1/year for service. The aim is for the kitchen to be financially neutral to TPPC, incurring neither debt nor income. Full terms and conditions outlining TPPC’s responsibilities and CCFN’s responsibilities are in described fully in the attached Letter of Intent.
c. Kitchen Staff: CCFN will hire a staff member to serve as the Kitchen Manager. When the Kitchen Manager is not on site there will be an emergency on-call system in place. The County requires that there be a Certified Food Manager on site during all operating hours;; however TPSSCK will require that every user obtain this qualification rather than just some users. The ServSafe Food Protection Manager Certification Examination, which is required to become a Certified Food Manager, is given after a 16-hour training course covering: prevention of foodborne illness, proper procedures for discarding trash, and integrated pest management strategies. A Kitchen Manager will manage scheduling and operations of the kitchen, but will not need to be on site during all hours of operation because each user will be a Certified Food Manager and therefore will conduct themselves according to the highest standard of hygiene and safety. Kitchen users who fail to conduct themselves appropriately will not be allowed to use the kitchen. d. Community Relations: TPSSCK is committed to having positive relations with all residents in the neighborhood. The community kitchen staff and leadership team will work with neighbors on a pro-active basis to ensure that the kitchen is a good neighbor to all. The kitchen will engage members of the larger Takoma Park, Silver Spring, Langley Park, Long Branch area. Funding for the TPSSCK’s construction has been made possible through private donations, City of Takoma Park funding, Montgomery County funding, and a State Bond Bill. The goal is to build a kitchen and build it sustainably, to serve as a valued community resource well beyond the 15 years required by the Bond Bill. Serving Prince George’s County, Montgomery County and D.C., we hope to harness the power of diversity across lines to foster a warm environment for all of those who use and live around the kitchen. Should conflicts arise, they will be resolved through collaborative dialogue and mediation. The Conflict Resolution Center of Montgomery County can be used if necessary. The 13
membership contracts with all of the users highlight the kitchen’s commitment to working with the community and will highlight ways that kitchen member users can be good neighbors. Business training for member users will include discussion about the importance of businesses working collaboratively with neighbors. The contract will also outline the parking policy, noise policy, trash policy, and any other policies that ensure positive relationships with the community. Violation of these policies may result in users losing their membership. e. Membership Contracts: Each user will be held to the behaviors and procedures outlined in the Kitchen User Code of Conduct. All users must attend a kitchen safety orientation before allowed to use the kitchen. Failure to comply will result in a terminated contract. f. Trash/Compost Collection & Janitorial Services: Trash collection will be done through a private waste collection service. TPSSCK will prioritize trash collection companies that service business in the area to eliminate extra trucks in Takoma Park. For a kitchen of this limited size, we have been advised to have 2 yd3 for trash a week. Due to the nature of the kitchen, most of the waste will be organic food scraps, and require compost pick-up, contracted to GrowingSOUL. GrowingSOUL predicts we will need ten, 5-gallon buckets/week that are twist sealing. These twist-sealing lids are particularly desirable because they are designed to keep out vermin and odors, unlike typical garbage cans. GrowingSOUL will pick up 5 buckets, 2 times a week, at a cost of $10 per bucket. Based on the prediction that we will need 2 yd3 for trash, that amounts to about 4, 96 gallon trash cans available a week. TPSSCK will be contracting Tentleytown Trash for it’s trash and recycling needs. For good measure, Tentleytown will provide the kitchen with 3, 96 gallon toters, and pick these up twice/week. This gives the kitchen added assurance that we will have plenty of space for trash while the kitchen begins operations. · 2 yd3 = 54 ft3 [1 yd = 3 ft] · 64 gallon trash can= 8.5568 ft3 [1 gallon = 0.1337 ft3] We would need 6.311, 64 gallon trash cans · 96 gallon trash can= 12.8352 ft3 We would need 4.207, 96 gallon trash cans Tenleytown Trash will also provide the kitchen with 1, 96 gallon toter for recycling, which will be picked up once/week. Should the kitchen need more recycling space, we can ask for another recycling toter.
There will be an enclosed area on the parking pad, for hidden storage of trash, recycling and compost containers when they are not placed for curbside pick-up. The trash enclosure will be open on the top and have doors to open in the front. In the architectural drawings, there will be an enclosure for trash that’s 12’ x 8’. In that space we need to ensure we can accommodate 2 yd3 of trash a week, recycling and compost bins. The space can comfortably fit 5, 96 gallon toters. Therefore, should the kitchen need another recycling toter it will fit, or we can add trash collection to 2 days/week. 96 gallon toter= 26” wide (2.167’) 35” deep (2.917’) 46” high 2 cubic yard dumpster = 6’ wide 3’ deep 3’ high 5 gallon compost buckets = 12” wide 12” deep 15” height Janitorial services will be provided regularly;; the Kitchen Manager will hire and supervise service providers. It is difficult to determine how long the cleaning service will be in the kitchen each day before the kitchen is physically built. What is known, is that the annual budget accounts for a cleaning service to come through everyday the kitchen is open. $5,000/year for daily janitorial services is in line with the price comparably-sized kitchens pay, though there is no janitorial company currently contracted yet. g. Parking and Traffic Flow: ● Clients will be encouraged to use public transportation when possible. ● Deliveries will be directed to the current Church parking pad (the existing pad will no longer be used for parking once TPSSCK is open). ● For clients who need their vehicles, the parking pad will be used for loading and unloading ONLY. Seven parking spots will be rented in the Takoma Business Center (TBC) for kitchen users and the Kitchen Manager. ● A parking plan will be submitted to Montgomery County Director of Permitting Services before the kitchen opens as required by Montgomery County Zoning Text Amendment permitting this use. ● The parking plan includes the parking pad for loading and unloading, and states the kitchen will provide kitchen users with parking in the Takoma Business Center. Rental fees for TBC garage parking are accounted for in the budget. ● The Kitchen Manager will enforce limited kitchen traffic during peak commuting hours and early mornings. 15
● Classes will be held outside the peak parking and traffic time (5 to 6 pm, Monday to Friday). Attendees will be asked to use public transportation or commercial parking nearby. Management of the Kitchen Hours: Given the results of a recent traffic survey, users will not be allowed reserve kitchen space beginning at 8 am or beginning at 5 pm to reduce the traffic in the neighborhood during heavier traffic times. Users will be able to sign up for 3-hour or longer shifts at a time, but no shift will begin at 8 am and no shift will begin at 5 pm. For instance, a user could reserve the kitchen from 7-10 am or 9-noon, but not from 8-11 am. h. Pest Control: Preventive pest control will be provided annually by Home Paramount. Home Paramount currently performs all of the extermination and pest control services for Takoma Park Child Development Center. Home Paramount is familiar with the property and uses practices that are safe around children and environmentally friendly. Once the kitchen is renovated, but before rented, a Home Paramount inspector will help TPSSCK devise an Integrated Pest Management Plan that includes the best preventive procedures. This inspection will begin TPSSCK’s yearly contract. Services additional to the yearly inspection will be added to the next month’s payment, depending on the nature of the service. Should the kitchen attract unwanted pests, as a certified food service facility, production would pause until pests are exterminated, and the proper time has been allotted before users can resume in the kitchen. Therefore, it is in the kitchen’s best interest to strictly adhere to the Integrated Pest Management Plan. Integrated Pest Management and Pest Control Procedures are topics covered in National Restaurant Association’s Food Manager’s Certification course, and since all users are required to be licensed Food Managers, each user knows the best practices for creating a pest-free, sanitary environment. i. Licensing and Insurance: CCFN will carry general liability insurance for the kitchen and will require that users also carry their own insurance, naming CCFN and the kitchen as additional insured. TPPC also carries general liability insurance. Before the kitchen can be used, the kitchen as an entity itself must obtain a Food Service Facility License from the Montgomery County Department of Health and Human Services. As required by the County, the kitchen will renew this license every year after it expires on December 31st. To ensure the kitchen building passes the correct building and safety codes, the kitchen’s architect, Matthew Corell with DBMC Designs, has worked to design the building by following the County’s Guidelines for Building or Remodeling A Food Service Facility.4 4
Guidelines for for Building or Remodeling A Food Service Facility, Montgomery County Department of Health and Human Services, Licensure and Regulatory Services, http://www.montgomerycountymd.gov/HHS-Program/Resources/Files/LandRdocs/planreviewguide12-09.pdf 16
Not only is the kitchen certified as it’s own entity, each Microenterprise participant must also obtain a Food Service Facility license, stating that they use the space for business production. In order to receive the Food Service Facility License each user must be a Certified Food Service Manager, and have their menu, Hazard and Critical Control Points (HACCP) Plan, and Workman’s Compensation Insurance reviewed and approved by the Health Department. j. Noise and Odor: Air conditioning and ventilation noise will meet code of less than 55 dB. At the property line of the closest neighbor the sound is calculated to be 48.91 dB, which is within weekday and weekend limits. (Normal conversation ranges between 50-65 dB). The current kitchen fan, which is an outdated model, cannot be heard from more than a few yards away. The new fan will be even quieter, producing a steady white noise and will be within the acceptable range per code for residential areas, County code measures sound from the property line, which must be at or below 60 dB for day use, 55 dB on weekends. Local noise ordinances apply for the kitchen and the exact model of the kitchen fan will comply with weekend regulations, since the kitchen will operate on Saturdays and Sundays. All fans together will be about 70 decibels. Sound is calculated to be 48.91 decibels from property line closest to the nearest neighbor. The kitchen ventilation systems meet and comply with all industry standards and local codes required by Montgomery County regulations for kitchens of this use. The exhaust fans are located on the roof, roughly 22' off the ground, and 40' from the street and 30' from the closest neighbor.
ATTACHMENTS: I. II. III. IV. V. VI.
LOI between TPPC & CCFN Letters of Intent from potential users TPSSCK User Code of Conduct Budget Kitchen Fee Scenario Spreadsheet Cupcake production example
Dear Takoma Park Silver Spring Community Kitchen Coalition, I’m ready to start creating a business for myself, and I’d love to join your kitchen. I have been cooking since I was little. I have always loved the way food brings people together and the satisfaction it brings to please a whole crowd. As an adult, I worked in catering until I had my first son over 12 years ago. I have three children now and our diet has grown into one filled with farmers’ market goodies, including fruits, veggies, and sustainable meats. I have been working for the past 2 years at the Takoma Park Farmers Market for Smith Meadows, a farm that supplies pork, lamb, beef, and eggs. I’ve learned much about the market. I interned at a glutenfree bakery last summer and since then I have been teaching myself how to bake gluten free products for retail sale. I am in the process of filing to work this winter at the Takoma Park Farmers Market to switch from helping a vendor to being one, but I wonder where I can cook and bake. My home kitchen simply cannot handle the amount of goods I would need to produce in order to make a reasonable profit. I researched community kitchens and kitchen rentals and found that none fit my budget. Then a friend passed along information about the Takoma Park Silver Spring Community Kitchen, right in my hometown. I am thrilled at the possibility of being involved with you! I’m ready to start my own business. I hope to work part time to produce products for the weekend market. I will also be looking into selling baked goods at local stores and restaurants, and partnering with the community to teach children about healthy food and how to make it taste great. I already have so many people who are ready and willing to buy the food I make, but since my house kitchen is all I have, I have resorted to making cakes for friends as birthday gifts. I have just entered my kids in school this fall, having homeschooling my children for the past several years. This commitment came from a desire to support the community by raising healthy, independent, community-oriented children. I chose not to pursue a job because the sacrifice seemed too great. Now they are ready to become active community members and so am I. My business would not only help support my family but also educate my community on healthy eating habits and provide healthy food options for busy people. This kitchen would fulfill my needs because it would allow me to work part time and still be able to pay for the monthly rental, and you are committed to the things that are important to me— small businesses, community outreach, and community programs, all while keeping it local. I am planning on my business being up and ready in about 6 months, and I understand that the projected time frame for the kitchen to open is 9 to 12 months. I will be ready at that time to make a commitment to use it. Please contact me when you are ready to rent the space. Thank you for your time. Sincerely, Jamie Griffin 611 Ethan Allen Ave, Takoma Park MD!
September 20, 2013 Dear Takoma Park/Silver Spring Community Kitchen Coalition: I am writing to express my interest as a potential user of the Takoma Park/Silver Spring Community Kitchen. Capital City Sweets & Treats LLC is a home-based, gluten-free/nut-free baked goods company located in Silver Spring. We have a few potential clients for our products, however, we are required to bake out of a commercial kitchen in order to secure these clients. I have searched and searched for a commercial kitchen in Montgomery County, with no success. An alliance with the Takoma Park/Silver Spring Community Kitchen would allow my business to grow quickly. This growth would also spur the hiring of employees, which would help our local economy. I understand that the kitchen may be up and running in 9 to 12 months. As such, I cannot sign a contract with the Takoma Park/Silver Spring Community Kitchen at this time. However, please know that if the kitchen were available now, I would make a commitment to use it. Please contact me when you are ready to sign people up to use the space. Sincerely,
Mona McKenzie Founder/CEO Capital City Sweets & Treats LLC 301-318-3129 firstname.lastname@example.org !
-DRAFT 12.12.14Takoma Park Silver Spring Community Kitchen (TPSSCK) Kitchen User Agreement Form Takoma Park Silver Spring Community Kitchen (TPSSCK) is a shared-use, fully licensed, commercial kitchen facility. It provides kitchen space for those in the community who wish to start or expand their food business along with those who are participating in Crossroads Community Food Network’s Microenterprise Training Program, cooking and nutrition classes and food recovery. The following document details what due diligence each kitchen user must take to ensure all food safety requirements are met and there is a clean, warm and cooperative environment for all those who use the kitchen. A clean, warm and cooperative environment not only applies while in the kitchen, but while around the kitchen property, as the kitchen will be a good neighbor to all of those around the Church. All kitchen users are required to read the site guidelines and sign them to signify their agreement to the terms and conditions of using the kitchen as of ___[date]_____. Any questions or concerns about the agreement should be directed to one of the following on the Kitchen coordination team: [To Be Determined] Christie Balch Kitchen Manager Executive Director Crossroads Community Food Network Crossroads Community Food Network (###) ###-#### 608.843.0580 Email email@example.com By using the TPSSCK all users agree to follow the established rules both inside the kitchen and the surrounding area to create an agreeable environment around the kitchen and in the community. User Prerequisites: • Successful completion of the Kitchen Food Safety and Sanitation Orientation • Food Service Facility License • Copy of General Liability/Product Liability Insurance • Copy of ServSafe Certification • Copy of Food Manager’s License • Copy of HACCP Plan TPSSCK must insist on the following guiding principles for the safety of all parties: Operations and Procedures: 1) Scheduling:
a) The kitchen is open from HOURS. During specified allotted times, cooking classes and other programs will be using the space. Given the activities going on in the kitchen, the number of available rental slots may differ from day to day or hour to hour. b) Members are required to schedule their time online or by phone at least 24 hours in advance of desired use. This time must be cleared with the Kitchen Manager, and they will confirm your appointment. c) Fees can be paid by check or online and should be prepaid whenever possible. If this is not possible, users must pay within 30 days of kitchen use. d) A minimum of 2 hours needs to be reserved per session OR reservations must be made in X hour blocks. e) Time scheduled should be of appropriate durations to processing time requirements. (i.e. If you schedule 6 hours and consistently use and report a process time of 3 hours you are over booking your kitchen use time.) You will be charged for time you book. f) Users are only permitted to use the kitchen during their pre-determined scheduled times. g) If the space is available, users may book additional time if they realize they have not booked sufficient time? h) Consequences for running over booked time? 15 min grace period? i) If you are unable to keep your scheduled time, you must notify the Kitchen Manager as soon as possible. Cancellations made less than 12 hours prior to scheduled time will be charged $25. If a cancellation is made with 12 or more hours notice and the reservation was paid for, a refund will be issued. j) No more than 6 users can be in the kitchen at one time with the exception of a cooking class or special event. k) During specified allotted times, cooking classes and other programs will be using the space, kitchen users are not allowed to use the space for production during those times. Users are of course welcome to sign-up for classes offered in the space, should they sign up through the appropriate channels. l) Kitchen time cannot be reserved starting at 8 am or 5 pm. Users will be able to sign up for 3-hour or longer shifts at a time, but no shift will begin at 8 am and no shift will begin at 5 pm. For instance, a user could reserve the kitchen from 7-10 am or 9-noon, but not from 8-11 am. 2) Fees: a) Kitchen rates will be dependent on the amount of time used per month, using the following structure: Member Rates 10-30 hours per month
Tenant Rates $17
31-60 hours per month
60+ hours per month
3) Arrival and Departure: a) Show the utmost respect to the community members, and our immediate neighbors. TPPC has been a part of the Takoma Park Community for as long as Takoma Park itself! Since 1890, the Church has served this community, and kitchen users should be aware of the collective attitude they contribute to all of those in the area. b) Carpooling or taking public transit is encouraged whenever possible. c) Kitchen users who need a vehicle they are only to park in their car in the Takoma Business Center. i) Unload using the parking pad to the right of the kitchen. Do not unload in the street. ii) Obtain the key fob for the parking garage from the hook in the kitchen iii) Park your vehicle at Takoma Business Center. The Takoma Business Center garage is located .4 miles from the kitchen. iv) At the end of your reserved kitchen time, retrieve vehicle and bring back key fob when re-loading. d) Vehicles are not permitted to idle in the street during loading and unloading. e) Entering Facilities? Locked? Key pad? f) Staying on the Church property or outside the kitchen well beyond closing hours is considered loitering by Maryland State Law and it’s illegal. 4) Services and Storage (glean answers to this question from questionnaire) a) What equipment does the kitchen currently have? b) On site the kitchen will have c) What shared materials will be stocked in the kitchen (aluminum foil? etc.) d) Will users have access to all equipment? e) Kitchen supplies provided at the Kitchen cannot be taken to an event or leave the kitchen. Disciplinary action? f) Does the kitchen have a mechanical dishwasher? Is it available? i) Equipment has been provided to TPSSCK’s users as part of the hourly rate. They are: o Electric mixer …. ii) There are a number of items and supplies that while widely used, due to a high variance in use between customers, TPSSCK does not provide. These items should not be considered available for use even if they are in the kitchen. They could be used for food recovery efforts or a cooking class. These items are: iii) Plastic wrap
iv) Aluminum foil *Opportunities for buying these materials in bulk with other kitchen users will be worked out through the Kitchen Manager. Note: There will be an equipment list at each workstation to keep track of materials you are taking and must return. g) Do not store anything on the kitchen floor. h) TPSSCK is not responsible for any equipment, food, clothing, etc. left out in the kitchen. i) Do not store anything in storage space, unless you have already made arrangements with the Kitchen Manager j) Do not store anything in shared equipment (such as mixing bowls, pots etc.) k) If equipment is improperly stored, TPSSCK staff can move the items and/or discard them. l) All food stored in refrigerators must be clearly labeled and dated, otherwise they will be discarded. TPSSCK has different personal storage options available for regular kitchen users who would like to keep materials at the kitchen. Should proper reservations, labeling and cleaning be inadequate, users lose their privilege to reserve space. Rates are as follows: • Rental per Shelf – dry storage: $8 per month • Rental per Shelf –refrigerated storage: $15 per month • Rental per Shelf – frozen storage: $20 per month 5) Cleaning Procedures: Users of the TPSSCK facilities are expected to follow all proper sanitation requirements as well as keep the kitchen in a clean and professional state. Users are expected to properly clean and sanitize before leaving the kitchen at the end of their shift. The following is an overview of lessons from the ServSafe Manager Course and Kitchen Food Safety and Sanitation Orientation. If something is ever unclear, refer to labels and signage throughout the kitchen and check with the Kitchen Manager. If the Kitchen Manager is not on-site call the on-call number. Note: Any fines incurred by TPSSCK as a direct result of a user or user’s employee failing to abide by these policies will be charged to the user. a) Thoroughly understand all procedures that were outlined during the Kitchen Safety and Sanitation Orientation. Always ask the Kitchen Manager for clarification if you are unsure! b) Be responsible for your actions! c) Wipe up spills right away
d) Do not share equipment with anyone preparing another food before cleaning it first e) Clean and sanitize all shared use equipment to it’s proper place when finished f) Do not take any shared equipment home or put it in private storage g) Keep cleaning tools and chemicals in their designated area away from food prep areas i) Clean tools before storing ii) Use the utility sink for filling buckets and washing cleaning tools iii) Use the floor drain for dumping dirty water iv) Hang mops and brooms on hooks to air dry v) Clean and Rinse buckets and allow them to air dry over night h) Follow manufacturer instructions on use and storage of cleaning chemicals i) Follow manufacturer instructions for “clean-in-place” equipment j) Follow the following instructions for cleaning and sanitizing: i) Site specific sanitizer instructions ii) How to make sanitizer solution
5 Steps to Clean and Sanitize: • Scrape or remove food bits • Wash the surface with soap • Rinse to get all the soap off • Sanitize • Air-dry k) Clean and Sanitize all food contact surfaces: i) Before they are used ii) After they are used iii) Before working with a different food iv) After 4 hours in constant use v) Any time the food handler is interrupted and food items might have been contaminated l) Cleaning and Sanitizing Stationary Equipment: i) Unplug ii) Take off removable parts and wash, rinse, sanitize iii) Remove food from surfaces, then wash iv) Rinse the equipment surfaces with clean water v) Sanitize the equipment surfaces vi) Air-dry, then put back together m) Manual Dishwashing in a 3 compartment sink: i) ALWAYS clean and sanitize sink and drain boards before use o Rinse, scrape or soak items before washing them o Wash in soapy water at least 110°F
o Rinse in fresh, clean water at least 110Â°D, or spray rinse (remove traces of detergent) o Sanitize in hot water (171Â°F for 30 seconds) (i) OR ii) Sanitize with chemical sanitizers o Air dry (upside down so items will drain) n) Storing Tableware and Equipment: i) Store tableware and utensils at least 6 inches off the floor ii) Clean and sanitize drawers and shelves before storing clean items iii) Store glasses and cups upside down on a clean and sanitized shelf or rack with rims down iv) Clean and sanitize trays and carts to carry clean tableware v) Store flatware with handles up vi) Covered flatware/silverware must be completely covered. o) Procedure for cleaning up after someone who gets sick: KITCHEN ON-CALL NUMBER: 6) Safety and Health Procedures We are committed to the health and wellbeing of all those who use the kitchen as well as those who consume the products made in our kitchen, so we cannot allow anyone with the following symptoms to work at the kitchen: diarrhea, fever, vomiting, jaundice, sore throat with fever, or lesions on exposed body parts. Nor can we allow anyone with the following diagnosis to work in the kitchen: salmonellosis, shigellosis, Escherichia coli, Hepatitis A virus, or Norovirus. Also we require notification and proper Maryland Dept. of Health required action if you, or anyone you come into contact with, is exposed to, or suspected to be exposed to, an outbreak of the abovementioned illnesses. TPSSCK is a production facility; only those activities and items relevant to production should be in the kitchen and in production areas. 7) There is no eating or drinking in the production facility. 8) All users shall be clean and well groomed. Clothing should be made of washable fabric. No opened- toed shoes are to be worn. A clean or disposable apron is recommended. 9) Clean hands and fingernails are important in food handling. Hands should be thoroughly washed before starting work, after handling food, after using the toilet, after using a handkerchief or tissue, and after each absence from the work station. The hand sink located in the production area should be used for hand washing. Hands should be washed with hot soapy water for a minimum of 20 seconds and dried with paper towel. 10) Wear effective hair restraints; hair nets, caps, and beard covers. Wear clean outer garments.
11) Gloves must be worn when handling ready to eat food. No person afflicted with a boil, an infected wound, or any disease that is communicable can work in any capacity. 12) All cuts must be bandaged with waterproof protectors, and disposable gloves must be worn until cut is healed. 13) Personal belongings must be kept out of food preparation areas. 14) *Procedures for Allergens* The TPSSCK facility is used by multiple parties. We are not a peanut, tree nut, gluten, egg, or dairy free kitchen. If you have issues with particular foods, please let us know before signing an agreement so we can determine if our facility is right for you. Allergen information must be declared when labeling your product. Remember that proper sanitation of the kitchen and its equipment is vital in preventing foodborne illness and allergens. 15) Terms of Respect (Code of Conduct) a) User agrees that there will be no alcohol or illegal drugs allowed on the property. b) Smoking is not allowed in the building or on the TPPC Property. c) Chewing gum is not allowed in the kitchen, gum should be discarded in trash receptacles. d) Yelling and/or cursing is verbal abuse and will not be tolerated. e) Physically abusing of persons or equipment (i.eâ€Ś.throwing, slamming, breaking anything in the kitchen) will not be tolerated. f) The kitchen is required to follow the same noise ordinances as residential properties. Any noise produced in the kitchen(i.e. music) that violates the tolerated level will be asked to respectfully turn down the source of noise to an acceptable volume. g) Let the Kitchen Manager know immediately if there is a problem with any aspect of the facility so we can try to rectify the problem as soon as possible. This includes kitchen equipment, refrigeration, sinks, stoves, plumbing, bathroom, garbage collection, electrical, etc. We understand that accidents do happen and equipment does break down, so please let us know of any problems immediately upon discovery. Users will be held responsible for any equipment damaged by their actions. h) When receiving a bulk order, you may only take the amount you initially ordered, you cannot change your order once the package arrives. If you need more of a material, another order can be placed. i) Kitchen doors should not be propped open. j) The outside area around the kitchen should be clear of trash or any added waste users created while using the kitchen. Disposal procedures will be explained and performed under the direction of the Kitchen Manager. 16) Trash Procedures a) Garbage can attract pests and contaminate food. Remove from prep area as quickly as possible.
b) Avoid carry garbage around or over food prep area/countertops. c) Move the garbage cans close to your area for convenience and remove that bag from the kitchen and place in the garbage toter in the trash enclosure located on the parking pad i) Securely close the trash toter lids after depositing trash bags d) Trash and Compost will be placed on the curb on ______ and _______ evenings for next day pick up. e) All boxes must be broken down flat and placed in outside recycling bin for collection. All other trash must be bagged and also placed outside in bin/dumpster. f) Compost container lids should be screwed on tightly. g) Only waste generated while in the kitchen can be disposed of in the dumpster. Users are not allowed to bring large trash from off-site to the dumpster. 17) Permits and Insurance a) Every kitchen user is required to provide a copy of a Certified Food Mangerâ€™s License. b) Every user must provide a copy of a valid Food Preparation, Catering, Retail or Event Permit. c) Proof of food liability insurance in the amount of X with Crossroads Community Food Network listed as the additional insured. d) HACCP Plans must be easily accessible at all times. e) Liability and Indemnification Waiver 18) Product Labeling Must comply with county (& state?) regulations 19) Termination: a) What happens to users who use more than their allotted time? b) fines? c) revocation of privileges? d) three strikes youâ€™re out policy? This agreement shall continue unless terminated as provided in this section. Userâ€™s obligations pursuant to the Confidentiality Section of this agreement and any financial obligation to the Partnership shall survive the termination of this agreement. I have read and understand the Kitchen User Agreement, and will agree to abide by these procedures. I also agree to accept actions taken for failure to abide by these rules. __________________________________ _________________ Signature Date