Kitchen Use Application & Agreement
KNAC will provide a non-licensed commercial kitchen. The kitchen will be made available through fixed & non-fixed hourly rental to members of the community who are in need of commercial kitchen space to prepare and store food for non-profit agencies or to empower up-and-coming entrepreneurs to further develop their products.
If you believe that you and/or your organization is a good fit for the Kalamazoo Non-Profit Advocacy Coalition, we would be delighted to start the application process with you. Please do not hesitate to contact us with any questions in advance of getting started with the application process.
All tenants must provide proof of $1M liability insurance to be kept on file. Products may be covered under the processor’s home insurance. Processors should contact their insurance agent and add Kalamazoo Non-Profit Advocacy Coalition as an additional insured.
The Kalamazoo Non-Profit Advocacy Coalition kitchen is inspected by the Kalamazoo County Environmental Health Department as well as the Michigan Department of Agriculture & Rural Development. Renters are expected to familiarize themselves with the rules and regulations associated with these respective bodies, and to operate in compliance. Non-compliance with these rules will result in termination of the rental agreement. No refunds will be given in the event that a contract is eliminated due to non-compliance.
It is your responsibility to check with the appropriate governing bodies to make sure that your operation is compliant and you have the proper licenses.
- Michigan Department of Agriculture & Rural Development (MDARD)
- Kalamazoo County Environmental Health
- Scott Kay from the MDARD licensing department at 1-800-292-3939 or 616-813-9206
- Kalamazoo County Health Department for catering license at 269-373-5210
Please provide a copy of the Food Establishment License.
Safety of the product and the processor is the top priority of the Kalamazoo Non-Profit Advocacy Coalition kitchen. Any organization or group wishing to use the kitchen must have one person on premise who holds a valid ANSI-Accredited Food Protection Manager Certification and Allergen Awareness Certification, and provide a copy of the certification for KNAC files. Examples include Always Food Safe, Prometric, and National Restaurant Association (ServSafe.com). We can provide contact information and limited information about the programs.
If at any time management feels that the processor is being unsafe, they may be asked to leave.