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Application for OOTGP Shared-Use Kitchen
We're glad you found us!
Only low-risk, packaged foods can be prepared in the OOTGP Shared-Use Kitchen. The Community Kitchen Coordinator will contact you after receiving your application, and schedule the next steps for you to start producing in the OOTGP Shared-Use Kitchen.
1) Visit the OOTGP Shared-Use Community Kitchen for a tour, if you haven't already.
2) Get your paperwork in order! We require a signed kitchen contract, emergency contact information, a Food Safety Manager certification for someone in the business, and a copy of your insurance.
3) Schedule and pass a production inspection from the NC Dept of Agriculture & Consumer Services at our kitchen.
4) Congratulations! You may then contact the Community Kitchen Coordinator to reserve time in our kitchen.
Note that it is your responsibility to research and follow all local, state, and federal requirements and regulations that apply to the production, storing, and selling of your product. The NCDA&CS Food Program website is a great place to start:
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Your Business Name (write TBD if your business does not have a name yet):
Phone number where we can reach you:
Does your business have a web presence? Share links to webpage or other social media sites.
How established is your business?
New business or start-up
First year of operation
Operating for more than a year
What is your business structure?
Please provide a brief description of your business, or your elevator pitch. See this link to learn about elevator pitches:
Baked Goods (packaged whole or individually for retail)
Standard Fruit Preserves (jams and jellies)
Acid or Acidified Foods (pH <4.6; shelf-stable sauces, syrups, pickled vegetables, etc.)
Fermented Foods (kombucha, sauerkraut, kimchi, etc.)
Foods prepared and sold refrigerated or frozen (fresh salsa, applesauce, pesto, etc.)
What is your food safety background?
Food Safety Manager Certification through ServSafe or NC Safe Plates
Acidified Foods Manufacturing School ("Pickle School")
Culinary School or Training
I don't have any food safety experience
Do you have current liability insurance for your business?
Are you working with a business consult or mentor?
I would like help finding a business mentor
Have you completed any of these strategic planning tools for your business?
Business Plan (
Cost-Benefit Analysis (
Food Safety Plan (
How did you find out about the OOTGP Shared-Use Kitchen?
What days of the week would you prefer to reserve the kitchen?
What times of day would you prefer to reserve the kitchen?
Early morning (before 8 am)
Morning (8 am - 12 pm)
Afternoon (12 pm - 5 pm)
Evening (5 pm - 9 pm)
Late night (after 9 pm)
When would you like to start at OOTGP Shared-Use Kitchen?
Do you have any questions?
A copy of your responses will be emailed to the address you provided.
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