What are the benefits of our commercial kitchen and pantry (commissary or base of operation)?
Compliance with Health Codes and Laws
Effective December 31, 2018, the Code of Maryland Regulations (COMAR) 10.15.03 have been updated regarding mobile food service facility requirements. Most importantly, the new regulations require that all mobile food service facilities obtain a base of operations/commissary by May 1, 2020 (with the exception of those selling only pre-packaged frozen desserts).
The base of operations must:
Be a licensed food service facility;
Have access to potable water;
Provide for proper disposal of liquid waste (grease trap may be required);
Provide for proper utensil washing (if necessary) and;
Provide appropriate storage for refrigerated and/or dry goods (if necessary).
For more info on food facility licensing in St. Mary’s County check out http://www.smchd.org/food-facility-licensing/
Access to Food Storage
Buying and storing all of the ingredients to make your signature food is costly and takes up space. We offer storage space, so you can buy in bulk and save.
Access to Food Prep Areas
It might be easier to make and prepare your food in an assembly-line fashion rather than in the confines of your truck/trailer. We provide that extra elbow room to make sure your food looks as good as it tastes.
Equipment and Supplies Available
Our kitchen and pantry space offers access to cooking equipment and supplies. Ovens, refrigerators, cleaning supplies – they’re all on site and ready for you to use.