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Deciding to run a commercial kitchen from your own house or residence is an exciting step in your career in the food industry. You can have full control over the design of your facilities and tools, and your commute will probably be very short indeed. However, there are some difficulties and hurdles involved with setting up your own commercial home kitchen. This article will set out three steps to get your home kitchen up and running for your food business, including: 

  • designing your premises;
  • thinking about temperature controls; and 
  • getting your legalities in order. 

Designing Your Premises

The design of your premises is one of the most important decisions you will make when setting up your commercial home kitchen, and you may be chopping and changing as your business gets off the ground. However, you should still have a clear idea of what you are going to do to get your kitchen ready in the space that you have. You should also think about how it will be designed and enabled to handle food safety and avoid contamination. 

Kitchen Space

As a commercial kitchen, you will need to take a number of different things into account to meet your food safety requirements and standards. For example, you will need to ensure that you have enough space for the number of people that will be working in the kitchen. They will need the space to work with the food without contaminating it. For instance, if someone working with raw food cannot work too close to someone working with cooked food. This will depend on the scale of your commercial home kitchen, of course, but you should also think about future growth when designing your premises in the event your business expands. 

Basics

You should also make sure you have sufficient access to basics like hand washbasins and other sinks. There may be additional kitchen infrastructure and facilities that you need to launch your commercial home kitchen that you may not currently have at home. For example, you may not have a fridge that is big enough to keep the required amount of food cold (or frozen). 

Storage Space

You should also make sure that you have enough storage space, as well as space to actually cook in.

Thinking About Temperature Controls

You will need to carefully consider temperature controls in the design of your commercial home kitchen. Under your food control plan or other documents, you will likely need to be able to keep certain foods cold to avoid them turning hazardous (such as meat or dairy products). Again, this will require careful planning and preparation to ensure you have the facilities to meet your temperature control needs.

Furthermore, you should think about the tools and equipment you will need in the actual kitchen to keep on top of your temperature requirements. As an example, make sure you and your team (if relevant) have access to a food thermometer and other tools to check that food is cooked safely. You will need to know the right limits for the different foods that you are making. 

Getting Your Legalities in Order

It is not necessarily a given that you will be able to run a commercial kitchen out of your home. You will need a range of permissions in most cases to be able to operate. These include, naturally, compliance with food safety and preparation laws. You will need to show that your commercial home kitchen has sufficient equipment and facilities to meet your legal requirements regarding food safety. An inspector will visit your house to verify this. 

You should also consider whether there are other legalities to check, such as whether you have your landlord’s permission to operate a commercial kitchen out of the residence. 

Key Takeaways

There are a number of steps to think about when getting your commercial home kitchen operational. Some of the most important relate to facilities and equipment. You should take careful note of what the food safety requirements are for your business and how to design your facilities at home to be able to fulfil these requirements. This includes ensuring you have: 

  • enough space;
  • the right tools; and
  • the ability to ensure temperature controls. 

You should also be aware of other legal requirements, like whether you have the authority to launch a commercial kitchen at home. If you want to know more about starting a commercial home kitchen, contact LegalVision’s business lawyers on 0800 005 570 or complete the form on this page.

Frequently Asked Questions

What should you think about when designing your commercial home kitchen?

First and foremost, you should think about food safety when designing your commercial home kitchen. This includes a number of different elements, from space (having space to safely prepare and cook food) to temperature (being able to keep food at the right temperature to eat safely, whether at a later date or not). 

Will your commercial kitchen be inspected if it is at your home?

Yes, it will be inspected to check compliance with food regulations, regardless of whether it is in your home. 

How much space do you need for a commercial home kitchen?

It depends on the scale of your commercial food operation. However, at the very least, you will need a layout and enough space for the kitchen’s workers to work separately without contaminating food. 

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