Korslund, KarenSchweser, GregGrewell, Rachel2016-07-152016-07-152014-09-01https://hdl.handle.net/11299/181346Please note: the contents of this publication are out of date and should not be relied upon for regulatory information or for guidance to conform to Minnesota's Retail Food Code. The publication is provided as a historical document that should not be relied upon to try to develop a food business.Community commercial kitchens available for rent to members of the public can be used as incubation facilities for beginning food entrepreneurs like caterers, product manufacturers, or food truck operators. They may also be a means for local farmers to add value to raw product in order to expand their marketing potential. Community commercial kitchens are different from other community kitchens in that they are approved for use by licensed food businesses, and may be used to create products for sale in wholesale or retail markets. This guide is intended to provide information on policies and regulations for those looking to open or operate in a community commercial kitchen.enFood marketingfarmercommercial kitchenvalue-addedfood processingFood entrepreneurFoodBook