Commercial kitchen license requirements

The following is a helpful breakdown of several first steps in understanding commercial kitchen design and construction requirements:. The administration sets strict standards businesses of all industries must abide by. Many of these relate to protecting workers on a day-to-day basis, such as requiring proper sanitation processes, acceptable workplace temperature ranges, and the proper processes for preventing and handling accidents.

OSHA also dictates several important mandates pertaining to the design and building process. Some of the most important to consider in the design process of a kitchen relate to:. Chapter 3, Part This section outlines the requirements for foods being kept in cold storage, including the temperatures they must be kept, proper thawing procedures, and much more. Chapter 4, Part This section contains information about how dishes, utensils, and other wares must be cleaned.

For example, three-compartment sinks are usually required, with few exceptions. For instance, these may not be kept in the same room as garbage or other waste disposal. Chapter 5, Part This sets forth mandates regarding the quantity and placement of plumbing systems, including handwashing stations for your staff.

Many newer water-cooled ice machines come equipped with a built-in back flow prevention device already installed. Check with the installing technician for verification. Ice bins with the cold plates built in as an integral part of the equipment are required in all new establishments or when existing establishments change ownership. Drinking water shall be from an approved source such as a public water system or non-public water system that is constructed, maintained, and operated according to law and is approved by the regulatory authority.

If drinking water is to be obtained from a non-public water system, quarterly sampling by the Nebraska Department of Health is required. Sample result reports for the non-public water system shall be retained on file in the food establishment. Your inspector will assist you with setting up your water sampling schedule. Sewage shall be disposed of through an approved facility such as a public sewage system or an individual sewage disposal system that is sized, constructed, maintained, and operated according to law.

You may want to contact the Department of Environmental Control for assistance with an individual sewage disposal system. Outdoor garbage and refuse storage: Outdoor storage surface for refuse shall be constructed of non-absorbent materials such as concrete or asphalt and shall be smooth, durable, and sloped to drain. Receptacles for refuse shall be durable, cleanable, insect and rodent resistant, leak proof, and non-absorbent. Receptacles shall be designed and constructed to have tight fitting lids, doors, or covers and kept covered.

Outdoor storage area cleanliness shall be maintained. Produce Safety Produce Safety Program. Learn more about NDA's Laboratories. Quality Assurance Quality Assurance.

Online Payments. At this site, anyone may research permit records. When registered, licensed contractors can review or request inspections, or apply for a permit. Permit Application Information and Handouts. Permits Process. Planning Reviews. Building Codes Building and Safety provides service to the public by verifying safe building design and construction through the enforcement of building codes and standards.

Friendly, courteous, efficient service is the foundation of our public relations program. Green Building and Energy Codes. Historical Building Codes. Be sure to contact your local city or township office to determine if zoning would allow your construction plans to take place and to inquire about any necessary building permits.

The Michigan State University Product Center helps Michigan entrepreneurs and businesses to develop products and service ideas into the food, agriculture, and bioenergy markets. Its team of experts consults with clients on a one-on-one basis, helping new entrepreneurs navigate from concept development to launch.

The Product Center also offers specialized services such as labeling, packaging, or nutritional analysis. If you are interested in business counseling from the MSU Product Center, please complete this online form or call This article was published by Michigan State University Extension. How do I build a commercial kitchen at home or on my farm? Did you find this article useful?