What are Community Kitchens, and why are they important?
Community Kitchen: Any kitchen space made available to serve the community by the organization that owns it.
This page was created by the Community Kitchens Working Group (CKWG), an arm of the Santa Barbara County Food Action Network. CKWG made efforts to contact a large number of service organizations, schools, places of worship, community-oriented entities, and a few aligned for-profit entities to find out if existing kitchen spaces are maintained and/or available for shared use. CKWG is responsible for providing a list of kitchens that are available for public use and suggesting appropriate kitchens for individual and community projects. Please contact kitchens directly for information on availability, fee scales, and equipment.
Please note: CKWG is not responsible for:
- Providing information on individual kitchen availability
- Information related to rental/use costs
- Booking/securing the kitchen spaces
- Assisting with and/or signing user/collaborator agreements
Community Kitchens
A community kitchen is any kitchen space made available to serve the community by the organization that owns it, or in collaboration with other organizations or individuals. Commercial and mobile kitchens can be located in privately owned restaurants and businesses, religious organizations, nonprofits, schools, and state or city-owned buildings. These spaces give the community greater opportunities to conduct programs related to food security, nutrition, food waste reduction, and food-related entrepreneurial endeavors.
Community kitchens can be used to:
- Repurpose food waste into nutritious meals
- Provide space for entrepreneurs and artisans to grow their food businesses
- Host training programs and educational centers that teach culinary skills
- Build access to healthy food and connect the community to their local food system
- Act as disaster response sites to strengthen community recovery during emergencies
Community kitchens can serve multiple functions, making them valuable assets for small businesses, start-ups, entrepreneurs, food rescue organizations, education and job training programs, and agencies that are embedded in the food system. These place-based food hubs are more accessible and encourage diversity of food programming countywide, ensuring a more resilient food system for all.
Community Kitchens Toolkit
The Santa Barbara County Community Kitchens Toolkit is a repository for valuable resources for community kitchen owners, operators, individuals working in the foodservice industry, and working groups. The toolkit holds forms and guides for kitchen owners and users, health permitting information, food safety manager certification information, templates for meetings, kitchen supply lists, grant applications, suggestions for MOU and facility use agreements, and so much more.
Commercial Kitchens Toolkit
We have assembled a number of articles and links here, many of which will redirect you to the County of Santa Barbara Public Health Website (Retail Food Page).
- All
- Appliances & Equipment
- Commercial Kitchens
- Equipment Lists
- Food Preservation/Canning
- Food Safety and Handling
- Health & Sanitation
- Microenterprise Home Kitchen Operations (MEHKOs)
- Mobile Kitchens
- Permits & Guidelines
- Temporary Food Facilities
General Food Facility Application
Santa Barbara County EHS Food facility permit allows for the distribution of food on-site and preparation or re-purposing of food items. Preparation or re-purposing includes activities such as heating, cooling, combining ingredients, and re-packaging/re-portioning foods. This permit is commonly referred…
Food Packaging Suppliers
A list of eco-friendly food packaging suppliers and brands. Updated regularly.
Equipment List – Food Demonstrations
Equipment list for food demonstration supplies. This list is customizable.
Equipment List – Mobile Kitchens (Google Doc)
A checklist of mobile equipment accessible in many kitchens. Workgroup members can customize the equipment list. This list is customizable.
California Code Handbooks
Links to Plumbing, Mechanical, and Building Standards Code hand books
Mechanical Exhaust Ventilation System Plan Check Form
Plan Check Data Form for Mechanical Exhaust Ventilation Systems.
Mechanical Exhaust Ventilation Systems Guidelines
Design, Calculations, and Operational Guidelines for Mechanical Exhaust Ventilation Systems.
Vertical Broilers
Guidelines for the safe preparation, cooking, and serving of meats with Vertical Broilers.
Open-Air Barbecues – Installation and use
The California Retail Food Code contains requirements for the use of open-air barbecues, which are defined in Section 113843.
Clean and Sanitize
How to guide on cleaning and sanitizing a three-compartment sink.
Food Labels (PDF)
Food label information for California food processors.
Microenterprise Home Kitchen Operations Toolkit
We have assembled a number of articles and links here, many of which will redirect you to the County of Santa Barbara Public Health Website (MEHKO & Home Kitchen Page).
- All
- Commercial Kitchens
- Microenterprise Home Kitchen Operations (MEHKOs)
- Mobile Kitchens
- Permits & Guidelines
Shared Kitchen Authorization Form
Santa Barbara County EHS states that Food Caterers/Shared Kitchen Operators must provide authorization from the permitted food facility owner to operate as a shared kitchen operator at the permitted facility
Limited Services Charity Feeding Operation
Santa Barbara County EHS states that this permit is needed for use by nonprofits who distribute prepared foods such as soup kitchens. This permit limits food service to distributing food as it was received by a donor. Note that this…
Catering/Host Facility Permit
Santa Barbara County EHS states that this permit allows caterers to prepare food at a permitted location, then distribute that prepared food off-site. This permit does not allow on-site distribution. Examples include breweries that offer tours, sports stadiums, etc. This…
Cottage Food “Class B” Food Permit Application (indirect sales)
Santa Barbara County EHS states that Cottage Food Operators may sell directly to their customers (direct sales) within California and may also sell to restaurants or retail facilities (indirect sales) within the County in which they hold their Cottage Food…
Cottage Food “Class A” Self Certification Application (direct sales)
Santa Barbara County EHS states that Cottage Food Operators may sell directly to their customers (direct sales) within California. They must complete a self-certification registration checklist with EHS. https://www.countyofsb.org/2037/Opening-a-Food-Facility
Cottage Food FAQs
Santa Barbara County EHS permit for home-based food preparation for retail in small quantities, with certain limitations (e.g. must generate <$50k in profit/year, items sold indirectly at off-site locations). https://www.countyofsb.org/2022/Home-Kitchen-Operations
Cottage Food Guidance
Santa Barbara County EHS required that all applicants for a Cottage Food Operation must reside within Santa Barbara County. Applicants should read and be familiar with the Cottage Food Guidance educational document before completing the application. https://www.countyofsb.org/2022/Home-Kitchen-Operations
Microenterprise Home Kitchen Operations (MEHKOs) Standard Operating Procedures Form
Santa Barbara County EHS Microenterprise Home Kitchen Operations (MEHKOs) procedure form.
Microenterprise Home Kitchen Operations (MEHKOs) Plan Check Application
Santa Barbara County EHS plan check for application for Microenterprise Home Kitchen Operations (MEHKOs).
Microenterprise Home Kitchen Operations (MEHKOs) Frequently Asked Questions
Santa Barbara County EHS FAQs for MEHKO.
Microenterprise Home Kitchen Operations (MEHKOs) Quick Start Guide
Santa Barbara County EHS steps to Opening Your MEHKO.
General Food Facility Application
Santa Barbara County EHS Food facility permit allows for the distribution of food on-site and preparation or re-purposing of food items. Preparation or re-purposing includes activities such as heating, cooling, combining ingredients, and re-packaging/re-portioning foods. This permit is commonly referred…
Mobile Kitchens & Commissaries Toolkit
We have assembled a number of articles and links here, many of which will redirect you to the County of Santa Barbara Public Health Website (Mobile Food & Commisaries).
- All
- Appliances & Equipment
- Commercial Kitchens
- Equipment Lists
- Food Preservation/Canning
- Food Safety and Handling
- Health & Sanitation
- Microenterprise Home Kitchen Operations (MEHKOs)
- Mobile Kitchens
- Permits & Guidelines
- Temporary Food Facilities
General Food Facility Application
Santa Barbara County EHS Food facility permit allows for the distribution of food on-site and preparation or re-purposing of food items. Preparation or re-purposing includes activities such as heating, cooling, combining ingredients, and re-packaging/re-portioning foods. This permit is commonly referred…
Food Packaging Suppliers
A list of eco-friendly food packaging suppliers and brands. Updated regularly.
Equipment List – Food Demonstrations
Equipment list for food demonstration supplies. This list is customizable.
Equipment List – Mobile Kitchens (Google Doc)
A checklist of mobile equipment accessible in many kitchens. Workgroup members can customize the equipment list. This list is customizable.
California Code Handbooks
Links to Plumbing, Mechanical, and Building Standards Code hand books
Mechanical Exhaust Ventilation System Plan Check Form
Plan Check Data Form for Mechanical Exhaust Ventilation Systems.
Mechanical Exhaust Ventilation Systems Guidelines
Design, Calculations, and Operational Guidelines for Mechanical Exhaust Ventilation Systems.
Vertical Broilers
Guidelines for the safe preparation, cooking, and serving of meats with Vertical Broilers.
Open-Air Barbecues – Installation and use
The California Retail Food Code contains requirements for the use of open-air barbecues, which are defined in Section 113843.
Clean and Sanitize
How to guide on cleaning and sanitizing a three-compartment sink.
Food Labels (PDF)
Food label information for California food processors.
Hand Washing Guidelines
Guidelines for hand washing in commercial and mobile kitchens.
Temporary Food Facilities Toolkit
We have assembled a number of articles and links here, many of which will redirect you to the County of Santa Barbara Public Health Website (Temporary Food Facilities Page).
- All
- Commercial Kitchens
- Food Safety and Handling
- Health & Sanitation
- Microenterprise Home Kitchen Operations (MEHKOs)
- Mobile Kitchens
- Permits & Guidelines
- Temporary Food Facilities
Temporary Food Facility(TFF) Off-Site Food Preparation Authorization (PDF)
According to the California Health and Safety Code, all food vendors are required to operate out of a facility approved by Environmental Health Services. This form is to be completed and submitted to Environmental Health Services for review and approval…
Temporary Food Facility Guidelines (PDF)
Following the Temporary Food Facility (TFF) Guidelines, Santa Barbara County will assist food facility Organizers and Operators in providing safe food to the public by meeting the minimum standards of the State Health Code.
Clean and Sanitize
How to guide on cleaning and sanitizing a three-compartment sink.
Conditions that Require Attention
The following conditions are serious and require your immediate attention. Your restaurant may be closed if the following conditions exist: Overflowing sewage (inside or outside) No potable water No hot water No electricity Severe rodent or insect infestation Actual or…
Additional Links for Accredited Food Handlers Courses
Accredited California Food Handler Certificate Program via ANSI.
Health Permit Application
Santa Barbara County EHS application for commercial kitchen health permit
Temporary Food Facility Guidelines
Santa Barbara County EHS guidelines for temporary food facilities.
“The Santa Barbara County Community Kitchen Toolkit has been an invaluable resource for my students – and their employers. By working closely with Santa Barbara County Public Health, licensed commercial kitchen operators, and industry professionals, the CKWG has created an accessible, real-time, one-stop guide for utilizing existing and activating new or underutilized shared kitchen spaces. Through this work, we hope to improve the utilization of kitchens and create educational, economic, and collaborative opportunities.”
Ron Lovell, CKWG Member, and Allan Hancock College Culinary Arts and Management Program Coordinator
SUCCESS STORIES
Santa Ynez Valley Community Kitchen at St. Mark’s: Success Story
St. Mark's launched a community kitchen that serves as a hub for teaching, training, nutrition, and food distribution.
Santa Ynez Valley Community Kitchen at St. Mark’s and Veggie Rescue: Kitchen Activation Success Story
St. Mark’s and Veggie Rescue partner to activate a community food access center to address food access and security.
This hub is the culmination of work by a number of amazing contributors.
If you’d like to learn about the people and organizations who were involved, click here to visit their active working group page.
