Jacobs Kitchen User Guide

 Scheduling and Facility Use

Scheduling Rental Time

Jacobs Kitchen is available for rent from  7 am to 11 pm daily.  On occasion special events will take place during these hours and will be blocked off on the calendar. 


Scheduling is done on a first-come, first-served basis. Please see the calendar at (link) for available days and times and to make a request for kitchen rental. Time must be scheduled in advance. Approved users should submit a proposed schedule of kitchen use no later than the [deadline] for the following month. The Kitchen Manager will review your request and, if approved, you will receive an email confirmation.

New users must schedule time at least seven days in advance and pre-pay at that time.

Renters must schedule usage in one-hour increments. The minimum rental period is for 2 hours.  Your rental must include the time necessary for loading and unloading, food preparation, and cleaning. Extra time used beyond your reservation will be billed to your account. 

You may not transfer or assign your scheduled hours to others. Renters shall not grant access or allow a third party to operate in the Jacobs Kitchen at any time. Violation is grounds for immediate termination of your rental agreement and discharge from the facility.

Rental Rates

Rent is charged on an hourly basis according to the current Jacobs Kitchen Rate Sheet. (See page 5)

Storage Rates

Jacobs Kitchen has no dry or refrigerated storage and is not able to provide general storage at this time. You must bring your equipment, ingredients, packaging and other material with you and remove them at the end of your shift. 


Rent payments, shall be due and payable in advance. Use will not be permitted unless rent has been paid in advance. 

Cancellation Policy

Once Jacobs Kitchen accepts a reservation that time becomes unavailable to others. If you decide to cancel the reservation the Jacobs Kitchen may not be able to find another renter. You should carefully consider how much time you need before reserving the kitchen. 

Jacobs Kitchen cancellation policy is the following:

  • Kitchen hours can be cancelled with a full refund up to 21 days prior to the rental period
  • Kitchen hours can be cancelled with a 50% refund up to 15 days prior to the rental period
  • Kitchen hours cancelled 14 days or less prior to the rental period will not receive a refund

To cancel a reservation contact the Managers at pam_porter@verizon.net or msumner13@verizon.net. 

Trading Hours/Scheduled Times Requires Approval

Trading hours or scheduled times with other Jacobs Kitchen users is not permitted unless authorized by the Kitchen Manager. 


Enter your buildings secure entrance and exit information here.

Closing Procedure

When leaving the facility users must ensure that:

  • All equipment is off and unplugged, unless such equipment is designated for continuous use, such as refrigerators, microwaves, pest lighting, etc.
  • All counters cleaned and sanitized and floors are broom clean .
  • All lights are off
  • Fans and exhaust systems are off
  • Steamer and dishwasher doors are open.
  • Verify that all doors and windows are securely closed and locked


Kitchen equipment and access to cooler and frozen space necessary for food preparation is provided as part of the Jacobs Kitchen rental rate. Other supplies are not provided. 

These items such as those listed below should be brought with you and removed at the end of your shift for cleaning and/or storage (not an inclusive list).

  • Linens, including dishcloths, towels, and aprons
  • Aluminum foil, plastic wrap and storage containers
  • Garbage bags other than those used for trash in the kitchen


You may park in the drive by the loading dock while you are using the facility.

Facility Security and Emergency Contacts

Keep the outer door to the kitchen locked at all times. In the event of a fire, an intruder or a health emergency call 911 from the phone in the Jacob’s kitchen

If you call 911 please also call the Pam Porter or Mary Sumner as soon as you can: 


Executive Director

[name of organization]


After hours emergency: [phone]



Back-up contact:





All other facility questions should be directed to: 






Rental Rates

as of January 1, 2022




Kitchen use


          5:00 AM-Midnight


Kitchen and Cafeteria




Freezer storage

1 shelf,



General Storage Policies

In most cases the Jacobs Kitchen] will not able to provide storage space for your business. You must bring needed equipment, packaging and other materials with you and remove them at the end of your shift. The Jacobs Kitchen is not responsible for equipment, food, clothing or other personal items left at the kitchen. Please be sure to take all of your property with you when you leave.

To facilitate food preparation during your rental shift general use refrigerated and freezer spaces have been left open.  The refrigerator and freezer must be kept in a clean and sanitary manner at all times. All spills must be cleaned up immediately, and all food must be in appropriate food storage containers. In addition, food must be stored in the proper manner (for example, temperature regulated foods are stored in the correct place, poultry at the bottom of the refrigerator, ready-to-eat food above raw meat etc.). Any items left in the general use refrigerator or freezer beyond the duration of your shift will be discarded.

Please note that if any equipment or food is improperly stored at the kitchen the Jacobs Kitchen,  Managers may remove or discard it. No food may be stored in Jacobs Kitchen equipment such as mixing bowls, pots, or sheet pans, and no equipment or items owned by Jacobs Kitchen should ever leave the premises. 

Storage of Personal Items while Using the Kitchen

While you are using the [name of kitchen] personal items, for example purses, backpacks and coats, can be hung on the coat rack on the wall just outside the Pantry area as you enter the kitchen. 

Rented Storage Space 

Jacobs Kitchen does not offer rented dry or refrigerated storage space.

Rented Refrigerated and Frozen Storage

All product stored in rented frozen space at the Jacobs Kitchen must be clearly marked with the name of the company, the date opened or the discard date, and the name of the contents. In addition, all food should be placed in covered leak-proof containers, placed on a drip pan if defrosting or cooling, and stored in a manner that prevents cross-contamination. 

All food stored in the frozen rental space at the Jacobs Kitchen must be appropriately date marked and labeled. Any items not properly labeled will be discarded. Users must remove all food before spoilage occurs and if not, it will be removed by Kitchen management and a fee will be charged. Users should use only their designated items and should not use other users’ items.

Sanitation and Cleaning Procedures

General Sanitation: 

All users of the [name of kitchen] are expected to use good hygienic practices at all times and to follow all established cleaning and sanitation procedures. 

Clenning and Sanitation

Cleaning is necessary to protect against microorganisms. Food-contact surfaces shall be cleaned in this sequence: wash with detergent, rinse with clear water, and then use an approved sanitizer. The sanitizer used should be approved for use on food-contact surfaces and must be mixed according to the manufacturer’s directions. Cleaning should be performed before, during and after food preparation. 


Each user must properly clean and sanitize the kitchen counters and equipment after their shift and ensure that the kitchen is ready for the next user. Cleaning supplies, brooms and mops are [location of items]. You will be given a key to ____________ once your kitchen reservation is final. 

Sanitizing Food Surfaces

Food-contact surfaces shall be cleaned in this sequence: wash with warm water and detergent first, rinse with clear water, and then use an approved sanitizer. The sanitizer used should be approved for use on food-contact surfaces and must be mixed according to the manufacturer’s directions. Cleaning and sanitation should be performed as frequently as necessary before, during and after food preparation to prevent contamination.

To ensure the food-contact surface is sanitized pay attention to these factors:

  • Concentration: Follow the instructions on the sanitizer’s label and use proper dilutions and concentrations. Too little sanitizer will not work. Too much can be toxic.
  • Temperature: Generally, chemical sanitizers work best in water that is between 55°F and 120°F
  • Contact time: In order for the sanitizer to kill harmful microorganisms, the cleaned item must be in contact with the sanitizer (either heat or approved chemical) for the recommended length of time.
  • Air-drying: After applying the sanitizer, place utensils in a wire or plastic draining rack where they will not come into contact with any food or food residue and let them sit until dry. For equipment, after applying the sanitizer, let the equipment sit without use until dry. Do not use towels for drying, polishing, or any other purpose because they may re-contaminate equipment and utensils. [1]

Cleaning Kitchen Equipment 

Please follow these steps to clean kitchen equipment such as blenders and food processors.

  • Turn off and unplug equipment before cleaning
  • Remove food and soil from under and around the equipment
  • Remove any detachable parts
  • Manually wash, rinse, and sanitize detachable parts, or run them through the dishwashing machine
  • Wash and rinse all other food-contact surfaces that you cannot remove and then wipe or spray them with a properly prepared chemical sanitizing solution
  • Air-dry all parts and then reassemble

Coolers and Freezer

Clean up any spills on cooler or freezer shelves with single-use paper towels and warm soapy water. Rinse with clear water and dry with single- use paper towels. 

Tables, Stove-tops, Oven Fronts, Dirtied Walls and Cooler Doors may be washed with hot soapy water, wiped with clean towels, sanitized, and wiped again with clean towels.


Floors should be swept and cleaned at the end of your shift. Brooms, dustpans and mop are stored in [location of custodial equipment]. All custodial brushes and equipment must be in good repair. If there is a problem with any of the custodial equipment please bring it to the attention of the Kitchen Manager.

Trash and Recycling

Trash should be emptied at the end of your shift and taken with you when you leave the premises.  All recycle should be taken with you when you leave. 


All items requiring laundering, such as towels, dishcloths, and aprons, must be removed at the end of each shift and laundered by the user. 

Personal Cleanliness and Conduct

In addition to keeping the facility clean personal cleanliness must be maintained while working at the Jacobs Kitchen:

  • Hands shall be washed before starting work, after each absence from the workstation or when they become contaminated (such as with eating, smoking, or taking out the trash)
  • Sanitary protective clothing, hair covering, and footwear must be worn and maintained in a clean, sanitary manner. All clothing must be clean.
  • Gloves, if worn, must be clean and sanitary
  • All food-handling personnel must remove objects (i.e. watches, jewelry) from their person that may fall into or contaminate the food product
  • Tobacco, gum, and food are not permitted in food-handling areas
  • Individuals who are sick or who exhibit symptoms of illness (including vomiting, diarrhea, fever and skin infections are not allowed in the kitchen.

To minimize the possibility of cross-contamination always taste food in the correct way while working in the Jacobs Kitchen:

  • Put a small amount of food in a small dish
  • Taste the food with a clean spoon
  • Remove the dish and spoon from the food preparation area. Never reuse a spoon that has already been used for tasting
  • Wash your hands immediately



Sharing processing equipment and preparation space may result in cross-contamination with allergen proteins even if normal precautions and sanitation protocols are followed. As a shared use kitchen Jacobs Kitchen cannot guarantee that its space and equipment are free of allergens or free from the risk of inadvertent cross contamination. 

Careful identification, separation and control of allergens during food production, as well as cleaning and sanitizing equipment before and after use can help minimize the chance of cross contamination in your operation.


Approved Sources for All Ingredients

All food served or sold to the public by a food establishment must come from an approved source regulated by an agency such as the FDA, the USDA or the local public health department. This means that all ingredients used in the products you make in the Jacobs Kitchen must be obtained from an approved source licensed by one of these agencies. If you need to make arrangements for a food delivery from an approved source speak with the Kitchen Manager.

Breaks and Eating in the Kitchen

Because of the possibility of contamination of food and food-contact surfaces, eating, drinking and chewing gum are prohibited in food preparation areas. Smoking and use of tobacco is prohibited at all times in all parts of the building and on all grounds.

Equipment Use Policies

Your orientation and tour of the [name of kitchen] will familiarize you with what equipment is available in the kitchen, where it is found, and how to use it. Be sure to note what equipment is available, as you may need to bring additional or specialized equipment with you for use during your shift. 

  • Pots, pans, utensils are all available.
  • Avoid spills and boil overs on the gas stovetop. These can damage the pilot lights, which may need to be repaired at your cost.
  • Lights and fan above the stovetop must be switched on manually.  Equipment under the hood will not operate unless the fan is turned on. Please turn fan off when leaving the kitchen
  • Directions for use of the microwave are found on top of the unit.
  • Detailed instructions on the use of the dishwasher are posted near the dishwasher.      When leaving the kitchen turn off the dishwasher, drain it, and clean and replace the screens.      Leave the doors raised.

Registering Employees

All employees and representatives of your business who are going to use the kitchen must be registered with the Kitchen Manager and provide contact information. You are responsible for the conduct, hygiene, training, and safety of all your employees and representatives while they are in the Jacobs Kitchen.  No children under 14 are allowed in the kitchen.

Tobacco Policy

Use of tobacco is prohibited at all times in the Jacobs Road Municipal Building and not permitted in any area of the grounds or  parking lot. This includes all tobacco/nicotine products, including but not limited to cigarettes (clove, bidis, kreteks), electronic cigarettes and other delivery devices, cigars and cigarillos, hookah smoked products, pipes, and oral tobacco (spit and spitless, smokeless, chew, snuff).

User Guide Acknowledgement 

I have received a copy of Jacobs Kitchen User Guide. I have read the User Guide in its entirety and discussed any questions I may have with kitchen manager. I agree that if there is any policy or provision in the Guide that I do not understand, I will seek clarification from the kitchen manager. Since the information and policies described here are necessarily subject to amendment, change, or termination, I acknowledge that revisions to the Guide may occur and I understand that these revisions may supersede existing policies. 


Name                                                                                                    Date


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[1]Cortney Miller, MS, Angela Fraser, PhD, Roman Sturgis, MFA (editor), Cleaning and Sanitizing Food Contact Surfaces, Clemson University, South Carolina. 2013.  http://www.fightbac.org/storage/documents/Childcare/Cleaning_and_Sanitizing_Food-Contact_Surfaces.pdf s faucibus ornare suspendisse sed.