ServSafe and Food Safety

Tenants are responsible for maintaining their License to Operate a Retail Food Establishment (ServSafe*), ensuring any employees are certified Food Handlers, and any other licenses applicable to his/her business. 

NJ State law requires that tenants understand components of equipment safety, sanitation, and food safety.  In order to operate your business in Red Barn Kitchen Incubator, we must ensure that tenants utilizing the facility are competent in these basic areas. Every tenant must have at least one person ServSafe Owner/Manager certified, whenever using the premises.

For some of you this may be nothing more than a review, you simply have to present us with a copy of your up-to-date ServSafe certificate.   

Food Safety Training:  Food safety training is required for all producers and employees.  Food storage, cross contamination issues, and safe food handling techniques are to be included.

Sanitation Orientation:  Sanitation procedures are required for all producers and their employees.  Training will include sanitation objectives and demonstrations of procedures required at the facility.

Equipment Safety Orientation:  Training on equipment at the facility is required of producers and their employees. Training will include equipment function, operation, and safety standards.