An Introduction to Shared-Use Commercial Kitchens

Cottage food preparation at the communal kitchen at Fifth Generation Farms in Lake City, Florida.  Photo Credits:  UF/IFAS Photo by Tyler Jones

Shared-use commercial kitchens are commonly used by food entrepreneurs to launch new food products into market; however, there remain questions about how these facilities work. This new 4-page document defines basic terms used to describe shared-use commercial kitchens, such as incubator, accelerator, or food hub, and gives an overview of potential services or resources available at these facilities. Furthermore, basic information on state level food regulations and an extensive list of shared-use commercial kitchens in Florida is included. Written by Matthew Krug and Sarah Ellis and published by the UF/IFAS Food Science and Human Nutrition Department.

Best Practices for Scalloping: From the Boat to Your Plate

scallops on ice Tommy Thompson

Recreational scalloping in Florida is a popular group activity for many residents and visitors throughout the summer months. This 6-page fact sheet written by Brittany Hall-Scharf, Sarah Ellis, and Savanna Barry and published by the UF/IFAS Florida Sea Grant College Program lists the legal requirements for boating and scalloping, provides a safety plan to minimize and/or prevent accidents while you’re out on the water, and explains proper shucking methods to ensure that the meals you make from your catch will be safe and delicious.