Commissary Kitchen Requirements: What You Need to Know

Updated April 2025 · 10 min read

If you operate a food truck, home-based food business, catering company, or delivery-only restaurant, your local health department almost certainly requires you to use a licensed commissary kitchen. But what exactly does that mean, and what do you need to bring to the table? This guide covers every requirement you are likely to encounter — permits, certifications, insurance, and the questions to ask before you sign a commissary agreement.

What Is a Commissary Kitchen?

A commissary kitchen is a licensed, inspected commercial kitchen facility that mobile food vendors and other food businesses use as their official base of operations. Health departments require commissary agreements because they need a fixed address where your food is prepared, stored, and cleaned — even if you ultimately sell that food from a truck, booth, or delivery app.

Unlike a ghost kitchen (which is a cooking-and-fulfillment facility for delivery orders), a commissary can serve any type of food business. The key feature is that the facility holds a valid health permit and meets your local jurisdiction’s commercial kitchen standards.

Who Is Required to Use a Commissary Kitchen?

Requirements vary by state and county, but commissary use is most commonly mandated for:

• Food truck and mobile food unit operators — virtually every US jurisdiction requires mobile vendors to have a commissary agreement on file
• Cottage food producers scaling beyond their state’s cottage food exemption limits
• Catering companies that do not have their own licensed kitchen
• Ghost kitchens and virtual restaurants operating from residential or non-commercial spaces
• Farmers market vendors selling non-exempt processed foods
• Personal chefs preparing meals for clients in a non-client kitchen

Even if your state does not explicitly mandate a commissary, having one on record strengthens your business’s credibility with health inspectors, event organizers, and platforms like DoorDash or Uber Eats that sometimes request documentation.

Health Permits: What the Kitchen Needs and What You Need

The Kitchen’s Permit

Before signing any commissary agreement, verify that the facility holds a current, valid food facility permit from the local health department. This permit confirms that the kitchen has passed inspections for proper equipment, sanitation, ventilation, pest control, and food storage. Always ask to see the most recent inspection report — a reputable kitchen will have it on hand.

Your Personal Business Permit

As the commissary user, you will typically need to file for your own mobile food vendor permit, catering permit, or cottage food registration with your local health department. The commissary agreement letter — a signed document from the kitchen stating they will store, service, and/or clean your operation — is usually a required attachment when you apply.

Processing times for food business permits range from a few days to several weeks depending on your county. Budget $50–$500 for the permit fee itself, depending on permit type and jurisdiction. Some cities charge annual renewal fees; others are multi-year permits.

Food Handler and Food Manager Certifications

Nearly every state requires at least one person in your food operation to hold a valid food handler card or food manager certification. Requirements differ:

• Food Handler Card: Basic food safety training, usually 2–4 hours online. Costs $7–$25. Many states accept nationally recognized programs like ServSafe Food Handler or StateFoodSafety.
• Food Manager Certification: More rigorous exam-based certification (ServSafe Manager, National Registry, etc.). Required for the "person in charge" at many food businesses. Costs $100–$200 including the exam. Valid for 5 years in most states.

Some commissary kitchens require all members to show proof of certification before being granted access. Check whether your state mandates a specific program or accepts any ANAB-accredited certification.

Insurance Requirements

Almost all licensed commissary kitchens require members to carry their own general liability insurance policy before they can use the space. This protects both you and the facility in the event of a foodborne illness claim, property damage, or injury.

• Minimum coverage: $1,000,000 per occurrence / $2,000,000 aggregate (industry standard)
• Annual cost: Typically $400–$1,200/year depending on your business type and revenue
• Additional insured: Most kitchens require to be listed as an additional insured on your policy
• Product liability: Often included in general liability policies — confirm this with your broker

Food-specific insurers like FLIP (Food Liability Insurance Program) offer affordable policies starting around $30/month and are specifically designed for cottage food makers, caterers, and food truck operators using commissary spaces.

The Commissary Agreement Letter

When you apply for a mobile food vendor permit or food business license, your health department will typically require a commissary agreement letter as part of the application package. This document should include:

• The commissary’s name, address, and health permit number
• A statement that they will provide kitchen access for food preparation
• Confirmation that the commissary will provide storage, servicing, or cleaning for your operation
• Signatures from both the commissary operator and you as the food business owner
• The term dates of the agreement

Reputable commissary kitchens provide a standard template. If a kitchen hesitates to provide a signed commissary letter, consider it a red flag.

What to Look For When Choosing a Commissary Kitchen

Not all licensed kitchens are created equal. Here is a checklist of what to evaluate before signing a commissary agreement:

Compliance and Permits

• Valid health department permit (ask for the permit number)
• Recent passing inspection report (within the last 12 months)
• Willingness to provide a signed commissary agreement letter

Equipment and Layout

• The specific equipment you need (3-compartment sink, commercial range, walk-in cooler)
• Adequate prep space that won’t be crowded by other users during your shifts
• Separate storage for your ingredients and supplies

Access and Scheduling

• 24/7 access or hours that align with your prep schedule
• Reliable online booking system
• Clear cancellation and no-show policies

Location and Logistics

• Proximity to where you operate or sell your food
• Loading dock or easy vehicle access (critical for food trucks)
• Parking for your truck or van during overnight storage if required