Kitchen Rules, Hygiene and Cleaning Standards

Good hygiene is the foundation of food safety. Wash your hands for at least 20 seconds with soap and warm water at the start of each session, after using the restroom, after handling raw food, after touching your face, phone or trash, and whenever hands become contaminated. Use disposable gloves as an additional barrier, not as a replacement for hand washing.

The nine major allergens in the United States are milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans and sesame. Because shared kitchens handle many products, every renter must declare allergens in their products, use separate or thoroughly cleaned equipment, store allergen ingredients separately and below ready-to-eat foods, and label everything clearly.

Prevent cross-contamination by using separate cutting boards and utensils for raw and ready-to-eat foods, cleaning surfaces between tasks and keeping raw meat below other items in refrigeration. See also our guidance on food allergy planning when you move into shared production.

A kitchen is only ready for the next user when it is clean and sanitized. Before you leave, scrape and wash all equipment, sanitize food-contact surfaces, sweep and mop your area, empty and replace trash, clean sinks and wipe down handles and switches. Return shared tools to their places.

Use the three-step process of wash, rinse and sanitize at the three-compartment sink, and let items air dry. Check the dishwashing facilities page for responsibilities, and allow time for cleaning inside your booked slot. Inadequate cleaning may lead to cleaning fees under your agreement.