BEFORE YOU CAN START COOKING, YOU WILL NEED…
These requirements must be in place before you can schedule your first kitchen shift. This document is provided for guidance only and it is your responsibility to meet all of the regulatory requirements for your business.
1. Food Protection Manager Certificate
Complete an ANSI-approved Food Safety Manager course. ServSafe is the most popular but any ANSI-recognized manager level certificate is acceptable.
While ServSafe is the most well known Food Protection Management Course, there are many alternatives, such as the 360 Training Course.
The Maine Allergen Awareness Certification is a comprehensive training and certification program that equips food service professionals with the knowledge and skills to safely handle allergenic ingredients, reduce the risk of cross-contamination, and cater to customers with allergies effectively. This initiative helps to ensure that individuals with food allergies can dine out with confidence, knowing that their dietary needs will be met with the utmost care.
3. Certificate of Insurance (General Liability and Product Liability)
All businesses producing in the shared commercial kitchen facility must provide a certificate of insurance covering themselves and their business for $1 million per occurrence and $2 million in aggregate for both general and product.
Annual policies with Food Liability Insurance Program (FLIP) start at $299. Fork Food Lab members receive a $10 discount at checkout with proprietary code.
The following TWO entities must be listed as additional insureds:
Fork Food Lab
95 Darling Ave.
South Portland, ME 04106
and
Fork Food Hub L3C
95 Darling Ave.
South Portland, ME 04106
3. Follow one of the processes below based on your business type:
If you make ready-to-eat food (caterer, food truck/cart, prepared meals), you are likely licensed by the Department of Health and Human Services (DHHS) and the City of Portland.
If you make a packaged good for retail or wholesale, you are likely licensed by the Department of Agriculture.
Department of Health and Human Services (DHHS) and the City of South Portland Applicants.
Apply for the Eating and Lodging License application here. This will trigger an inspection for your business at Fork Food Lab that the DHHS health inspector will arrange for.
The inspector will provide an inspection report to you, which you will provide to Fork Food Lab as proof of passing. This inspection report allows you to operate legally. Later, you will provide your license certificate to Fork Food Lab once it is issued.
A City of South Portland business license is required if you are manufacturing food in the City of South Portland. If you have a mobile vending unit, an additional inspection of that space may be required prior to commencing operations.
The inspector will provide this inspection report to you, which you will provide to Fork Food Lab as proof of passing. Once received, this inspection report allows you to operate your vehicle/cart legally.
Department of Agriculture Applicants
Fill out one of the following licenses here
Food and Fuel License Application: There are several different license types that you will have to specify based on the type of food that you produce. You must add Mobile Vending to your license so that you may participate in Fork Food Lab markets.
Dairy License Application
A City of South Portland business license is required if you are manufacturing food in the City of Portland (unless you are selling exclusively wholesaling). If you have a mobile vending unit, an additional inspection of that space may be required prior to commencing operations.
Get inspected by the Department of Agriculture (they will arrange this directly with you)
The inspector will provide an inspection report to you, which you will provide to Fork Food Lab as proof of passing. This inspection report allows you to operate legally. Later, you will provide your license certificate to Fork Food Lab once it is issued.