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Looking for Utah Commercial Kitchens, Community Kitchens, Licensed Kitchens, Shared Kitchens - Places to make foods to sell in 2022?  Scroll down this page and  follow the links. And if you bring home some fruit or vegetables and want to can, freeze, make jam, salsa or pickles, see this page for simple, reliable, illustrated canning, freezing or preserving directions. There are plenty of other related resources, click on the resources dropdown above.  If you are having a hard time finding canning lids, I've used these, and they're a great price & ship in 2 days.

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Utah Commercial Kitchens, Community Kitchens, Licensed Kitchens, Shared Kitchens - Places to make foods to sell

Utah Commercial Kitchens, Community Kitchens, Licensed Kitchens, Shared Kitchens -
Places to make foods to sell!

A licensed kitchen is an inspected, registered commercial kitchen where foods intended for sale can be safely made, in accordance with laws and regulations. While many states allow some low-risk foods to be made at home and sold in smaller quantities, many foods intended for sale can only be made in a licensed kitchen. If you want to make and sell your home-made preserves, salsa, spaghetti sauce, refrigerated foods or whatever, you will need a licensed kitchen to prepare and can the food. many licensed kitchens open their doors at low cost to local food entrepreneurs.

There are many lists of commercial kitchen in Utah,online, but the list below is the ONLY one with complete contact information and links to their websites, and all in one place. If you would rather have a company make and package the food product for you, see this list of copackers in Utah

Many commercial kitchens have closed, either temporarily, or permanently due to COVID-19. If you have an update about a kitchen, please click here to write me!

If you are have a licensed kitchen wishing to be added to this list, add your information here.

Commercial Kitchens, Community Kitchens, Licensed Kitchens and Shared Kitchens

Note: You may find it is required by your state take the ServSafe® training classes for Manager and employees. It certainly is advisable, in any case. You can get the ServSafe® Handbook that accompanies the course here.


  • CBRC Kitchen -
    1301 N 600 W, Logan, UT 84321. Phone: 435-750-3261. CBRC Kitchen Incubator provides help for those culinary entrepreneurs who need a certified kitchen in which to produce their food products while developing their business.
  • USU Incubator Kitchen -
    1770 Research Pkwy, #140, North Logan, UT 84341. Phone: 435-797-1768. Phone: 435-760-7937. Email: karin.allen@usu.edu. Contact Karin Allen. Complete recipes for all products you intend to make must be submitted for review. Only non-potentially hazardous pre-packaged foods can be approved for the USU Incubator Kitchen. This includes many baked goods, dry mixes, and foods that do not require refrigeration. The USU Incubator Kitchen is not approved for preparation of food used in food service activities. Examples of food service activities include catering, food trucks, and food stands.
     Who will regulate my product - the FDA, USDA, or state?
    What type of packaging is affordable, attractive, and will preserve the quality of my product?
    Where can I find an ingredient supplier who is willing to work with a company the size of mine?
    When I'm ready to scale-up my production process, will anything stay the same?
    Why is it so hard to find someone who can help me through this process?
    The USU Extension Food Quality Entrepreneurship Program provides assistance to start-ups and existing food companies of all sizes. Check out our links for additional information.
  • Other Resources

    If you still can't find a suitable kitchen, you may need a co-packers.  Co-packers manufacture and package foods for other companies - and small food businesses - to sell.   See this list of co-packers in your area.

     

    Where can I find more information about canning?

    For more than 250 specific, simple recipes with step-by-step directions and photos; and general information on canning and food preservation, see this page.


    Above is the
    2020 version of
    the Ball Blue Book