2021 Guidelines for Operation and Usage of County Kitchens in the State of Florida
Cutting vegetables and food preparation.
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How to Cite

Simonne, Amarat, Tim Wilson, Geralyn Sachs, Chris Hilliard, Steven von Bodungen, and Liz Felter. 2021. “2021 Guidelines for Operation and Usage of County Kitchens in the State of Florida”. EDIS 2021 (1). https://doi.org/10.32473/edis-fy1469-2021.

Abstract

Many county Extension office buildings have small kitchens or areas for food preparation to accommodate employees, group educational events, and other mission-related activities.

In recent years, many people have become interested in developing small food businesses. Using county kitchens to make food products for sale may seem very attractive. However, because of different local, state, and federal regulation requirements, there may be some confusion and unresolved conflicts among different parties as to the legalities and practicalities involved.

The objective of this document is to provide guidelines and advice for Florida Extension personnel to use when determining the appropriate usage for their kitchen facilities, based on a situation in one Florida county. The document will cover utilization, roles and responsibilities, and potential liability issues relevant to the use of county kitchens, providing some potential solutions to conflicts for all parties.

https://doi.org/10.32473/edis-fy1469-2021
view on EDIS
PDF-2021

References

DBPR. (2018). Food manager certification. Division of Hotels and Restaurants. Accessed on January 20, 2021. http://www.myfloridalicense.com/dbpr/HR/forms/documents/5030_080.pdf

FDACS. (2017). Certified Food Protection Manager. Division of Food Safety. Accessed on January 20, 2021. https://www.fdacs.gov/content/download/23976/file/Food-Protection-Manager-Flyers.pdf

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