Clients will need to:
- Provide a copy of a valid ‘Certificate of Registration (Food Act 1984)’ from the City of Melbourne (Health Services),
- Provide us the name & qualifications of your Food Safety Supervisor obtained when you complete your Food Handler's certification,
- Provide proof of product & liability insurance and maintain such policy for the duration of any kitchen use,
The Health Department require a permit for each individual business. We endeavor to maintain high safety standards in our kitchens. By learning the rules and regulations set by the Health Department you will be a part of keeping a high level of sanitation and safety in producing your own food products in our kitchens.
Food safety and hygiene training courses are available from a number of providers. The costs will vary so shop around. Providers include Registered Training Organisation (RTO’s), TAFE colleges, industry associations and private tutors. For information on training providers visit the National Training Information Service (NTIS) website
www.ntis.gov.au
You can also find training providers in the Yellow Pages under Food Safety Auditors or Training & Development.
No, you will need to have the permit issued by City of Melbourne.
Generally yes subject to availibility.. The most important thing to obtain is the Food Handler's certification.
24 hours notice is usually sufficient subject to availability and payment.
Each user is required to leave the kitchen as they found it. That basically means: wash your dishes, wipe down dirty surfaces (sinks, work tables, stove), sweep and mop floors. We will perform regular deep cleaning for those hard to clean surfaces.
Yes. There is no limit to how many people you can have in the kitchens except that we ask you to use your own common sense. Discounts are given if you are sharing with another registered user. We can ask on your behalf if a a user has booked a time slot that you want. If the user agrees, he or she has first preference to all equipment in that kitchen.
We provide basic equipment, utensils and cleaning products. You will need to bring any specialized equipment that you might need specifically for your business including knives. We provide free dry storage to secure your equipment for regular users.
Storage is limited. To prevent uneccessary long term storage we charge a nominal fee for refrigerated storage. Again preference is given to regular users.
Generally yes. You can use it in labeling your products subject to our approval. Our permit does not allow the sale of food on site therefore we do not want to give the impression that we are a retail store. However, pick up of orders is fine. We suggest you hire postal boxes for your mail.
We understand that you can't plan for everything and therefore.we do our best to accommodate everyone. If you do not encroach on another person's booking we will simply invoice you for the excess hours used. If you do, then you will need to negotiate with the incoming user. This could mean full compensation for the excess hours. In any case, good planning is the best way to avoid problems.
Yes. Where possible you should try to schedule your deliveries during your time in the kitchen. If this is not possible, access to the building is possible with the given entry code at any time.
While we work hard to maintain equipment, plumbing and a commercial kitchen's myriad of parts, it can be expected that something can still break down. We will take responsibility for fixing it and bear the cost unless you have caused the breakage. We are a shared facility and we ask all members to alert us immediately if anything is not working properly so we can get the right professional out to handle the problem as soon as possible. We also ask everyone to alert us in advance if they anticipate a problem. It is only with everyone’s cooperation that we can keep on top of everything and practice preventative maintenance.
As long as you want. We are an ideal space for food businesses needing part-time space and are committed to serving the food community with affordable kitchen space.
FAQ
