Shared Kitchens

A shared kitchen is a food facility in which three or more food businesses or operations use shared space or equipment in a permanent food facility.  Shared kitchens may be used for food preparation, food storage, ware washing, disposal of waste, and/or as mobile food facility commissaries.

Shared kitchen operators must obtain a food permit as the primary permit holder and each shared kitchen user must obtain a separate permit.

The primary permit holder and the shared kitchen users have different and overlapping responsibilities to meet food safety requirements and standards.

More detailed information about definitions, permitting requirements, and responsibilities of primary permit holders and shared kitchen users follows below

Definitions

Primary Permit Holders: The entity that is legally responsible for the operation of the food facility such as the owner, the owner’s agent, or other person and has the ability to enter into legal agreements authorizing the use of their facility to other entities.

Shared kitchen: a commercial kitchen in which three or more food businesses or operations with different permit holders is using the same commercial kitchen facilities for the disposal of waste, storage or production of food or as an operational base, warewashing facility, or commissary.

Shared Kitchen Users: Food businesses or operation, renting or leasing space or equipment in a shared kitchen.

Questions about permitting and registration can be asked using the available form, by using your Allegheny County Support Center account, or calling the Food Safety Program at 412-578-8044. Please allow up to five business days for a response.

 

Shared Kitchen Primary Permit Holders

It is important to know who, how many, and when businesses are utilizing the shared kitchen space. This helps to ensure there is enough food storage capacity at the shared kitchen, identify who is responsible for cleaning and other maintenance items, and hold businesses accountable for out of compliance food safety requirements(PDF, 2MB).

Permit Application: If you own or plan to own and operate a shared kitchen, you must to obtain a permit for the shared kitchen. Shared kitchen spaces undergoing construction and renovations must complete the Permanent Food Facility Application (New Construction/Remodel webpage). If a new business is taking over an existing shared kitchen, then complete the Change of Ownership Application(PDF, 603KB).

Responsibilities: The primary permit holder is responsible for overseeing all shared kitchen functions and ensuring that all food safety rules and requirements are followed such as:

  • Ensuring the physical space and equipment are compliant with ACHD Article III
  • Ensuring that the shared kitchen users are properly permitted
  • Maintaining records of the shared kitchen users’ (contact information, agreements, and Food Protection Manager Certificate, if applicable)
  • Maintaining a schedule and sign-in/out log of dates and times when shared kitchen users will be using the space; and
  • Notify the Food Safety Program if a shared kitchen user terminates their agreement

Shared Kitchen Users

It is important to know who, how many, and when businesses are utilizing the shared kitchen space. The shared kitchen user is  responsible for obtaining and maintaining a valid food permit as the person or party responsible for meeting food safety requirements(PDF, 2MB) within their business.

Permit Application: If you are operating or plan to operate your business as a tenant renting or sharing space within a permitted kitchen, you must obtain a Shared Kitchen User permit. To obtain a food permit, the Shared Kitchen User Application(PDF, 804KB) must be submitted to the Food Safety Program. The application submitted must include:

  1. A copy of the shared kitchen operator’s food permit
  2. An Agreement Letter from the Shared Kitchen Representative allowing access to all necessary and required equipment for their operation
  3. A signed and completed Permitting Application for Shared Kitchen Users(PDF, 768KB)
  4. A complete list of equipment used for their operation including manufacturer names and model numbers
  5. A proposed menu (Food Processors- Describe method of preparation in full detail);
  6. Proof of applying for or received a sales and use tax license from the PA Department of Revenue
  7. Payment of the Shared Kitchen User Application fee(PDF, 804KB)

If operating a mobile food facility (food truck, mobile trailer), then please complete the Mobile Food Facility Application(PDF, 377KB).

If planning to set up as a vendor at a festival or farmer’s market, then a temporary or seasonal food facility permit is required and can be applied for online by visiting the Temporary and Seasonal Food Facilities webpage.

Responsibilities:  Shared kitchen users are responsible for any equipment or facility violations that pertain to their operation and use of the shared kitchen. Shared kitchen users are also responsible for ensuring that proper food safety procedures policies are in place that are related to their operation such as:

  • Proper food storage
  • Maintaining a Certified Food Protection Manager on-site
  • Posting the food permit at the shared kitchen when using the space
  • Following safe food handling requirements as described in Article III, Food Safety Rules and Regulations

 

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