Foothills Food Hub (FFH) Kitchen Rental Application

FFH Kitchen User Agreements 

• Kitchen users will arrive to the kitchen only at their scheduled time block and will vacate the kitchen at the end of their scheduled time block after following exit procedures. 
• Kitchen users will enter FFH through the warehouse using the gray side door titled “Foothills Food Hub Entrance”.   
• Kitchen users will not enter the Main Warehouse for any other reason.
• Upon arrival, Kitchen Users will sign in and confirm the condition of the kitchen using Sign in Sheet located in the FFH Kitchen binder.
• Users agrees to Sign Out and complete an Exit Checklist before departure.
• Kitchen Users will ensure kitchen cleanliness to avoid food-borne illnesses and to keep the food preparation environment a pleasant place to work.
• Users will not prop the outside door open for any reason except loading and unloading their vehicles, without prior approval.
• Kitchen reservations allow users to access the commercial kitchen and attached classroom, the Auxiliary Room behind the kitchen, and the mop pit. Users are also permitted to access the restrooms located in the Foothills Food Hub hallway.
• The kitchen is equipped with a two-compartment food preparation sink, a three-compartment dishwashing sink, and two handwashing sinks. Each sink will be used solely for their designated purpose. The two-compartment prep sink is only for washing fresh produce and meats and will be clean and sanitized thoroughly in-between uses. The 3-compartment sink will be used for washing dishes only.
• Dish washing protocols will be followed in accordance with food safety regulations, including a wash, rinse and sanitization practice. The kitchen will be equipped with the cleaning agents necessary to execute proper dish washing, and the cost will be included in the rental fee for users. Drying racks are located next to the 3-compartment dish sink. 
• Kitchen users will clean all dishes, utensils and equipment used in accordance with food safety regulations. Dishwashing must be done with warm water, dish soap, and a clean sponge, brush, or rag designated for dishwashing. Washed and sanitized items will be placed to dry on the drying rack located next to the 3-compartment sink. Users will return all items, cleaned and dried, to where they belong. Drying rags will be used for drying clean equipment and dishes only, will be used minimally, and will be placed in bin labeled “used drying rags” after use. 

 
FFH Kitchen Use Policies

• Users will follow guidelines for food safety and kitchen sanitation to avoid food-borne illnesses and to make the food preparation environment a pleasant place to work.  
• Surfaces will be cleaned and sanitized before and after use. 
• The microwave will be wiped down inside and outside after use. 
• All Spills will be cleaned immediately, including in the fridge and oven. 
• All utensils and items used will be cleaned after use.  
• All kitchen items will be returned to the designated space after use. 
• Prepared food will not be left in the kitchen refrigerator without proper approval and labeling. 
• Refrigerators will be cleared and cleaned once per week. 
• Floors will be swept after use. Mopping will occur weekly by LFAC staff.
• Kitchen Users will mop floors after use if necessary. 
• Kitchen users will dispose of all trash into lined trash cans before leaving. LFAC staff will empty trash cans daily. 
• Users will make sure all appliances are turned off before leaving. Users will ensure cleanliness of kitchen before leaving; turn all lights off in kitchen. Kitchen Users will not enter the church. 
• Users can request 24-HR cold storage in the commercial refrigerator or freezer in the Auxillary Room behind kitchen. Prior approval is required to utilize 24-HR cold storage. Users must label these items with Name/Business, Date, & Contents 
• The staff at Foothills Food Hub has the right to change the rules and guidelines 
• If you are using the kitchen to prepare products to sell you must use the commercial stove. 
• Users will sanitize the Food Preparation Sink and Dish Sinks after use. 
• Users renting the kitchen will adhere to a Kitchen Rental Agreement. 
• Kitchen Users will practice good hygienic practices including proper eating, tasting, drinking, or tobacco use that does not come in contact with prepared foods. Users will not work in kitchen if discharge from eyes, nose, and mouth are present. Hands will be clean and properly washed before handling foods, after using the restrooms, and between foods that should not cross-contaminate. 
• There will be no bare hand contact with any Ready To Eat foods, and food handlers should use gloves and/utensils to handle any food that is Ready to Eat. 
• Foods will be separated and protected from cross-contamination (Ex. Vegetables separated and protected from raw meat) 
• Food-Contact surfaces will be cleaned and sanitized before and after use 
  Kitchen Users preparing food will adhere to proper cooking time and temperatures 
• Dishwashing supplies will be stored under the three-compartment sink (detergent, sponges, dish gloves, water testing strips, etc.) 
• Cleaning agents will be properly labeled and stored in either the mop closet or underneath the food preparation sink. 
• All food will be properly labeled with the name of the food, the name of the source or owner of the food, and an expiration date. 
• Kitchen Users will take steps to prevent food contamination during food preparation and storage including personal cleanliness; properly using wiping cloths; washing fruits and vegetables, properly storing utensils while they are in use; using gloves properly. 
• The FFH Kitchen Rental is available by four-hour time blocks and the fee is $40.00 per time block.