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COMMERCIAL KITCHEN GUIDE - misadocuments.info

1 COMMERCIALKITCHEN GUIDE2 Minnesota Institute for Sustainable Agriculture411 Borlaug Hall1991 Buford CircleSt. Paul MN Korslund, University of Minnesota Humphrey School of Public AffairsGreg Schweser, University of Minnesota - Regional Sustainable Development Partnerships Rachel Grewell, University of Minnesota - Center for Urban and Regional Affairs, Summer 2013 Contributors: Editor: Jane Jewett, Minnesota Institute for Sustainable Agriculture (MISA)Project Team: Kathryn Draeger, University of Minnesota - Regional Sustainable Development PartnershipsDavid Fluegel, University of Minnesota - Regional Sustainable Development PartnershipsRachel Grewell, University of Minnesota Center for Urban and Regional AffairsKaren Korslund, University of Minnesota Hum

This guide is intended to provide information on policies and regulations for those looking to open or operate in a community commercial kitchen. Glossary terms will be in bold. Tenants and owners have separate sections in this guide, but it is advantageous for both owners and tenants to be familiar with the rules that apply to each.

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