Cookitoo Standards – Operators  

At Cookitoo, we want the User and the Owner to have uninterrupted access to the kitchen space. For this to happen, we have detailed below some of the general Sprout Standards a User should follow when requesting a Cookitoo Kitchen.

Remember, if both sides follow our Cookitoo Standards, there will be minimal room for disagreement or a bad experience. Make sure both the User and the Owner have agreed expectations upfront.

When using Cookitoo, remember that we are simply providing a third party matching service. This is like an auction or a dating website or marketplace, we don’t have any control over the people, Owners, services or Users who are listed, nor do we take any responsibility for their actions.

Whilst we screen Owner listings, and interview Users, we don’t vouch for Owners or approve them in any way.

The contract of services, including the responsibility of care, liability in case anything going wrong, or monies involved, is  strictly between the Owner, and the User who agrees to utilise their services.

Have fun, throw some flour about, but  make sure you follow the guidelines, especially  if it is a person or a Owner that you don’t know.

Thanks

Cookitoo

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Introduction

 

This handbook provides usage policies and information for using Cookitoo. Users are expected to adhere to the rules and policies within, or be subject to automatic financial penalties.

This Policy Handbook will be frequently reviewed to adapt with actual day to day business operations.

We will communicate to you any changes that have been made and provide you with best practice procedures if required.

1.0 General

1.1 Attire

  •    For safety, aprons or chef jackets must be worn by anyone using the kitchen.
  • No sandals or open-toe shoes are to be worn by anyone using the kitchen, even when picking up or dropping off goods.
  •    Cover or tie back long hair.

1.2 Health and Safety

  •    No glass, ceramic, or breakable containers in the kitchen.
  •    No eating of lunch in the kitchen. Drinks should be kept with lids/caps on them.
  • At the end of your shift, make sure all the equipment are turned off and all gas knobs are in the “Off” position. This is very important to avoid fatal damage such as fire or explosion which may cause death.

2.0   Bookings

 

Prior to using the kitchens, Users must:

1)  Provide a Food Safety Certificate;

2)  Provide Insurance Information

3)  Agree to the Cookitoo Standards

4)  Pay one month up-front.

 

2.1  Reservations

 

Reservations can be made on cookitoo.com or via email: bookings@cookitoo.com

As it is a shared facility, it is important that you adhere to your reserved times. Failure to do so may include penalties deducted from your deposit.

 

Once the kitchen has been reserved, it becomes unavailable to other users. Because of this, we maintain a strict cancellation policy (see Cancellations) to ensure scheduled times don’t go unused. We encourage you to carefully consider how much time is needed and to include time for preparation, organising and cleaning.

 

2.2 Reserving Time

 

There is a minimum reservation time of 4 hours, made 2 weeks in advance.

 

Reservations for longer than two months or further into the year please contact us to discuss your requirements.

 

Reservations are made on a first-come first-serve basis. If payment is still outstanding for your reservation, we reserve the right to cancel your reservation. We will contact you when this occurs.

 

 

2.3 Confirmation

 

After a reservation has been made you will receive an email confirming the kitchen reservation, the date, time and (if applicable) the access code to the lock box. See “Payment” for further information.

 

2.4 Cancellations

 

Cancellations are generally accepted for a minimum of two weeks notice. The payment for the booking will be rolled over to your next booking, minus the booking fee. Cancellations inside two weeks will not be refunded.

 

 

3.0  Security Deposit

 

Before making a reservation with any Cookitoo kitchen, you will be required to pay a Booking Deposit, equal to one month’s booking.

 

 

4.0  Payment

 

Your reservation is only confirmed when payment is received. Kitchen booking’s are paid one month in advance.

.

We accept the following payment methods:

 

1)  Paypal

 

We invoice you via Paypal to ensure the fastest and most secure transfer of funds.

 

Once payment clears, you will receive a confirmation of your reservation. Payment must be received 7 days prior to use of kitchens. A further amount of 2.5% (inclusive of GST) is charged on each Paypal transaction.

 

4.1 Additional Charges

 

On occasions, it may be necessary to charge fees in addition to the money paid to use the kitchen. For example charges for additional unscheduled time and cleaning fees. In these situations.

4.2  Unused and Excess Hours.

 

Users are expected to finish and clean within their reserved time. Please respect other people using the cooking space and plan appropriately. This means reserving enough time for loading and unloading, preparation and cleaning.

 

If you are still using the kitchen past your reserved time then you are subject to automatic deduction from your bond for the excess hours. If you prevent someone from using their reserved time then you must leave the kitchen immediately or negotiate with the incoming user. The incoming user may be compensated accordingly.

 

4.3 Fees

The Fee is levied on each transaction booked through the Site. At the date of these Terms, the Fee (inclusive of GST) consists of:

  • Service Fee charged to the Owner, and
  • Booking Fee equal to 10% of the total value (including GST) of the transaction.

 

5.0 Insurance

Know and comply with your local council and national laws around kitchens and food!

  • Different councils in Australia have different laws and local by-laws regarding care and responsibility regarding kitchens and food. If you are an food business already, you should be aware of the ones applying to you.
  • If you are not familiar with your local council rules, make sure you check out their website and comply with the rules.

All new Users of Cookitoo must apply to register with the relevant Council as soon as practicable. If you are a temporary food premise, you will need to register with Streatrader. Cookitoo takes no responsibility for the appropriate registration of your food business. It is strongly recommended that you contact the relevant Council to determine the level of registration you require.

 

5.1 Public / Product Liability

 

Cookitoo has arranged public and product liability insurance insurance in respect of bookings made through the Site.

The Insurance Services cover the following risks but are subject to certain limits and conditions (including those set out below). All claims are subject to the applicable policies as administered by relevant underwriters.

  • Public Liability covering the Owner’s legal liability for injury to third persons, and for damage to property of third persons. The limit of Indemnity provided for Public Liability Insurance is $20,000,000 for any one claim and in the aggregate.
  • Product Liability covers its members against the provision of negligent of Professional Services during a booking. This would arise from the failure to provide professional services as an Owner. The limit of Indemnity provided is subject to a maximum indemnity of $1,000,000 for any one claim and in the aggregate.

Please note that the Insurance Services do not cover the Owners and Users for at-fault liability, nor the following.

  • Liability arising out of any products sold or supplied
  • Breach of professional duty
  • Owner’s property

Please note that the Insurance Services only apply in respect of bookings made through the Site and do not apply where a Owner and User has arrange the booking offline.

 

 

6.0 Security

Our community members share their kitchens. Whether you’re opening your kitchen as an Owner or using a Cookitoo kitchen as a User, you should trust that you will feel secure. We ask you to respect others’ property, information, and personal belongings.

 

6.1 Entering the Facility

 

Only named users are allowed access to the premises. If this is breached, liability for any loss or damage will fall upon the user. Named users must be created by a Primary Contact. The facility is a secure facility and can only be entered by accessing the Lock Box. Once a reservation is made, regular users will receive the code. This code is changed on a regular basis to minimise unauthorised access. Regular users will be notified when a new code is issued. Although, the access code will allow unlimited access into and out of the facility the kitchen can only be used during your reserved time. If you share this code with anyone not authorised and registered as a named user, you will be subject to any liabilities that occur, this will include any criminal charges and financial liabilities due to theft, breach security or damage to the premises.

 

6.2 Theft/vandalism

You should not take property that isn’t yours, use someone’s property without their permission, copy others’ keys or identity documents, damage others’ property,or threaten anyone with bad ratings or any other penalty or harm to obtain compensation or other benefits.

6.3 Violating others’ privacy

You should not access others’ accounts without authorisation, have undisclosed or ill-sited cameras in your listing, spy on other people, or otherwise violate others’ privacy, copyrights or trademarks.

7.0 Safety

7.1 Food Safety Program

 

http://dofoodsafely.health.vic.gov.au/

 

 

In the Event of an Emergency involving the Owner or the User, the User will immediately try to contact the Owner, (or the nominated Emergency contact) The User will also contact Cookitoo who will also make all reasonable efforts to contact the Owner.

 

Safety in the kitchen is a priority for everyone. As a result we recommend you follow these tips to avoid the top 3 incidents in kitchens.

7.2 Fire / burns

  • Never leave cooking unattended.
  • Keep the stovetop and oven clean, as buildup of grease and debris can ignite easily.
  • Keep stove area clear of flammable materials. Don’t leave oven mitts, paper or cloth towels near the stove.
  • Teatowels should never be hung on the oven door.
  • Do not place or spray aerosols near an open flame.
  • Cook on back burners and turn pot handles in to prevent accidental spillage.
  • Wear close fitting clothes and roll up sleeves. Turn stovetop flames off before reaching above the stove.

 

 

7.3 Knife Safety

  • Train employees in the safe use of knives and safe working practices when sharpening them
  • Use a knife suitable for the task and for the food you are cutting
  • Keep knives sharp
  • Cut on a stable surface
  • Handle knives carefully when washing up
  • Carry a knife with the blade pointing downwards
  • Store knives securely after use, eg in a scabbard or container
  • Use protective equipment as required. For deboning, it is recommended that a suitable protective glove is worn on the non-knife hand, and a chainmail or similar apron is worn.
  • Leave knives loose on worktop surfaces where they can be accidentally pushed off
  • Try to catch a falling knife
  • Use a knife as a can opener
  • Carry knives while carrying other objects
  • Engage in horseplay with a knife
  • Carry a knife in your pocket

 

7.4 Chemical Safety

  • Provide personal protective equipment: OSHA requires all employers to provide to their employees PPE. In a restaurant setting this includes gloves, aprons, eye gear and more.
  • Never mix chlorine and ammonia. Mixing these chemicals will create a poisonous gas. This gas can be deadly.
  • Read the labels. Chemical labels provide proper handling and mixing instructions. By reading the label of a chemical you can significantly reduce mixing and handling mishap.
  • Label cleaning bottles. Cleaning or spray bottles need to have labels that state what chemical is in the bottle and the hazards of the chemical. This will prevent improper mixing and handling.
  • Use eco-friendly cleaners wherever possible. They are safer for your guests, employees and the environment.
  • Use automated chemical dispensers. Automatic dispensers ensure employee safety and appropriate chemical concentration.
  • Use lower shelves to store chemicals. Store liquid chemicals on lower shelves to avoid the risk of spills.

 

 

 

 

8.0  Storage

 

8.1 Dry storage / Cooler / Freezer storage

 

Storage space is at the discretion of the Kitchen Owner.

 

 

8.2 Storage rules

 

If storage is available and approved for use ensure that you;

 

organise and clean your storage area(s) regularly. Keep any personal ingredients, equipment, or products clean and organised in your designated space. Do not store anything on shelves labeled as reserved.

 

All products and food items not in their original containers must be clearly labeled with your name, current date and contents. Items not clearly labeled or stored properly may be thrown away.

 

We adhere to strict health standards and the kitchen owner will dispose of anything that may pose a health risk without reason or left unattended for long periods of time.

 

Do not store anything on the kitchen floor.

Do not store anything using shared items (such as mixing bowls, sheet pans, pots, etc).

Store all meat on the bottom shelf of the coolers and freezers. If space is limited ask us for assistance in making room.

Always adhere to best practice guidelines from the Health Department.

 

 

 

 

9.0  Using Shared Equipment

 

At the discretion of the kitchen owner, major cooking equipment and basic utensils and tools have been provided as part of the booking. Users are welcome to use this agreed list of equipment(s) in their space or bring their own. Items such as mixing bowls are meant to be shared.

 

There are a number of items and supplies that are widely used but due to the variety of clients, we do not provide. See full equipment list.

 

While the kitchen owners work hard to maintain equipment, plumbing and a commercial kitchen’s myriad of parts, the reality is that something breaking down can be expected when so many things are involved. The owner will take responsibility for fixing it. Repair costs will be borne by the kitchen owner unless the user has caused the breakage. In this instance the user will be invoiced separately for the repair.

 

Please refer to the Equipment Damage Log.

 

Cookitoo is a platform and kitchen owners ask all users to alert them immediately if anything is not working properly so that they can get the right professional out to handle the problem as soon as possible. They also ask everyone to alert them in advance if they anticipate a problem. It is only with everyone’s cooperation that we can keep on top of everything and practice preventative maintenance.

 

All cooking equipment, utensils and tools are only to be used at the discretion of the kitchen owner who will provide a list of approved items and areas.

 

 

10.0  Cleaning Policies

 

General Guidelines

 

Users using the facility are expected to follow all proper sanitation requirements as well as keep the kitchen in a clean and professional state. Obtaining your food safety certification is a requirement as it will teach you how to clean, handle food and minimize health risks.

 

Note that any fines or expenses incurred by us as a direct result of a user and/or their staff failing to abide by these policies will be automatically deducted the damage from their deposit.

 

10.1 Additional Charges

 

If a user does not clean the space in accordance with these guidelines, a cleaning fee will be imposed. This will be charged at the rate of $100 per hour.

 

If the user fails to clean the space in accordance with the guidelines they may not be permitted to use the space until we determine it acceptable. Any reservations made by the user will be cancelled subject to the cancellation policy.

 

10.2  Dish washing

 

It is important to follow proper dishwashing and sanitizing procedures to minimize health risks. Users are expected to scrape, wash in hot water and detergent, rinse in the sinks or commercial washing station provided and allowed to air dry.

 

Scrape into the trash all heavily soiled dishes including large food scraps, greasy/buttery equipment, animal products and pre-rinse in the first-compartment sink. This will make washing in the second-compartment sink or commercial dishwasher easier.

 

If any dishwashing water becomes dirty or cold, empty the compartment, clean the sink and refill as needed. Scraping and pre-rinsing should be kept to a minimum.

 

Always conserve water where possible to save natural resources.

 

10.3   Sweeping and Mopping Floors

 

The floor must be swept before mopping to ensure all food particles are picked up to prevent infestation. Be sure to sweep under and behind tables and equipment.

 

Users are expected to sweep and mop the whole floor including the areas underneath the sinks. Fill the mop bucket with fresh hot water, detergent and bleach provided by the kitchen owner.

 

When you have finished mopping, empty the mop bucket, rinse and wring the mop and hang it to drip dry in a place appointed by the kitchen owner. Replace broom and dustbin to their appropriate storage places.

 

10.4   Wiping Down and Sanitizing Equipment

 

Wipe down all equipment and tables used at the end of your reserved booking time. Always use a clean rag, first with soap and water for heavily soiled areas followed by the provided sanitizer solution. Be sure to wipe down any equipment used (don’t forget often overlooked items like sheet pans, mixers, food processors and the inside of the microwave if they have been used during your booking).

 

Equipment that disassembles into smaller parts (e.g. the mixer), you can wash, rinse and sanitize the parts in the double sink or the commercial dishwasher.

 

If the stove is heavily soiled, remove the grates and wash in double sink, otherwise wipe down the stove top if used.Do not use rags used to wipe down table tops and equipment to wipe spills and floors.

 

Always leave a kitchen the way you found it.

 

10.5   Tea Towels

 

To reduce cross contamination you are required to bring your own tea towel(s). Paper towels have been provided for hand washing and the odd spillage but are not recommended for cleaning and sanitizing. This is due to the poor absorption and cleaning capability of a paper towel in comparison to a cloth one.

 

If you continue to use paper towel to clean and sanitize, you may be charged for the replacement of the paper towel.