2021 Guidelines for Operation and Usage of County Kitchens in the State of Florida
Cutting vegetables and food preparation.
view on EDIS

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: FCS3338/FY1469, Rev. 02/2021”. EDIS 2021 (1). Gainesville, FL. https://doi.org/10.32473/edis-fy1469-2021.


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.

view on EDIS

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 4.0 International (CC BY-NC-ND 4.0) license.