FAQs

Faqs

Facility Questions

Renters are responsible for cleaning all pans, pots, utensils, trays and equipment that they used and all surfaces used. As well as sweeping and mopping floors around the work station used. Renters must throw away any generated trash in the available outside dumpster. Replace with a new trash bag. Make sure all items are returned to the dry storage area is clean and dry. Also, sealed if necessary. There will be a deep cleaning service once a month. Frequency will be adjusted if necessary.

Most equipment you will need to prepare your food is in the kitchen. You will need to provide your own ingredients, pots, pans, utensils, trays, food storage containers (when using the dry, cold and/or freezer storage), hair constraints, gloves, and aprons.

Renters are responsible for starting their shift with sanitizing all work surfaces and equipment you plan to use. Wearing a mask during your time in the kitchen and in any of the storage areas will be mandatory. If another renter is present, please be mindful to keep a 6’ distance.

Yes, the facility is equipped with alarm and video surveillance systems. The exterior of the building is equipped with motion-sensing lighting that fully illuminates the premises when you approach. All activity (inside, outside, walk-ins) is captured on video 24/7.
At this time, we will not be allowing commissary delivery onto the property.

Faqs

Getting Started Questions

Complete and submit the application on the website. The manager will call you to schedule a walk-through of the facility.

Each business entity will need to provide their ServSafe certificate, Food Business License and Business Insurance.

Go to app.thefoodcorridor.com/en/login and log in if we have created an account for you.

A great benefit of The Food Corridor is the document tracking system. You can add expiration dates to any verification document and let The Food Corridor send you a notification before the document expires. Expiration notifications are sent to both the kitchen admin and the food business 45 days, 2 weeks, and 3 days before the document is set to expire, giving you plenty of time to renew and update.