1. St. Paul United Methodist Church
501 Grant St., Atlanta GA 30312 (404) 688-7501 stpaulgrantpark.org
Kitchen Use Policy
Created by: Vanessa Jackson
Kitchen Committee Chair
STATEMENT OF POLICY
This policy will govern the use of the St. Paul United Methodist Church kitchen. The
Kitchen Policy and Procedure Committee has established guidelines for its use which
will serve to keep the kitchen a healthy environment for St. Paul, its tenants and other
community users. To avoid any misunderstandings about policy and procedure, the St.
Paul kitchen will be following the Fulton County Georgia ServSafe Codes. Following
these codes will insure a positive state inspection for St. Paul United Methodist Church,
as well as keeping the kitchen clean and safe for all. The following guidelines seek to
provide clarification and direction for use of a Fulton County Georgia certified
commercial kitchen.
Kitchen Use
 Use of the kitchen must be scheduled through the through the St. Paul office
manager.
 Use of the St. Paul Kitchen will be authorized by the St. Paul Trustees. Any
rental and/or tenancy agreement will follow the established kitchen guidelines.
 Any person or group using the kitchen will schedule a walk through with Kitchen
Committee Chair or Church Office Manager to establish a baseline condition and
confirm dates, times, and purpose of use.
 An informational ring binder kept in the kitchen will provide Fire & First Aid
information, kitchen guidelines, kitchen diagram of storage, and all other
information you might need to make your kitchen experience positive.
 A master copy of the Kitchen Policies & Procedures will be available in the
church office and on the St. Paul United Methodist Church (stpaulgrantpark.org)
website.
St. Paul Members and Groups
The St. Paul kitchen is available to our church membership free of charge. The
Administrative Council believes that the use of the kitchen by the membership comes

2. with the following personal responsibility.
1. When you use the kitchen, everything must be returned to its assigned place.
The kitchen is to be left broom clean with all trash cans emptied, containing a
new bag, and covered. All sinks must be cleaned, all dishes washed and
returned to their proper place. Any food not used must be removed from the
refrigerators. Any food not retrieved within 2 business days will be disposed of.
2. St. Paul United Methodist Church is not responsible for any items left in the
kitchen. Any paperwork, decorations, pens, dishes, glassware, pots, or
appliances or other items must be removed immediately. Any items not retrieved
within 5 business days will either be disposed of or donated to charity.
3. Financial responsibility for any extra cleaning of the church kitchen property is
the sole responsibility of the representative renting the facility and whose name is
on the Kitchen Rental Form. The Board of Trustees will bill the respective
organization for the cost cleaning resulting from use of the kitchen by any group
using the facility.
4. If a church group is using the kitchen it is the responsibility of the group to insure
the kitchen is cleaned immediately. Any failure to do so may mean the group
can no longer use the kitchen unless they pay a $50.00 cleaning deposit before
use. The group leader will designate a ministry member to be accountable for
clean up. The kitchen must be cleaned and restored to the condition outlined in
the St. Paul Kitchen use policy on the day of use. If this is not done the $50.00
cleaning deposit will not be returned.
If your group comes to the kitchen and finds it in less than clean and orderly
condition, please inform the church office immediately. If no one is in the office
leave a note that describes the condition, you found including the date and time.
Also email the church office: office@st.paulgrantpark.org with detailed information. If
this action is not taken, the group who has signed up to use the kitchen will be
responsible for restoring the kitchen to the condition outlined in the St. Paul Kitchen
Use Policy,
1. There are no acceptable exceptions to these rules. If you cannot meet these
standards, then do not use the kitchen. The kitchen must be cleaned and
restored to the condition outlined in the St. Paul Kitchen Use Policy on the day
of use. If this is not done the $50.00 cleaning deposit will not be returned.
5. By Fulton County Health Department rules no live animals are allowed in the St.
Paul kitchen. Service animals are the only legal exception.
6. All children in the St. Paul kitchen must be supervised by an adult at all times.
Groups who rent the kitchen and St. Paul tenants

3. 1. It is the responsibility of the representative renting the facility and whose name is
on the kitchen rental form or lease to notify the St. Paul Kitchen Committee chair
or Office Manager of any items the rental requires that are not present at the time
of the walk through in order to ensure that those items are available on the day of
the rental. Any items outside the normal kitchen supplies inventory will be the
responsibility of the representative renting the facility and whose name is on the
kitchen rental form or lease.
2. There is a cleaning deposit of $75.00. The cleaning deposit is due at the time the
rental agreement is signed.
3. Financial responsibility for any extra cleaning of the church kitchen property is
the sole responsibility of the group or tenant representative renting the facility
and whose name is on the Kitchen Rental Form. The Board of Trustees will bill
the respective organization for the cost cleaning resulting from use of the kitchen
by any group using the facility.
4. The kitchen is to be left broom clean with all trash cans emptied, containing a
new bag and covered. All sinks must be cleaned, all dishes washed and
returned to their proper place. Any food not used must be removed from the
refrigerators. Any food, dishes or other items not retrieved within 5 business
days will be disposed of.
5. The kitchen must be cleaned and restored to the condition outlined in the St.
Paul Kitchen use policy on the day of use. If this is not done the $75.00
cleaning deposit will not be returned. If you group comes to the kitchen and
find it in less than clean and orderly, please inform the church office
immediately. If no one is in the office leave a note and describe the condition,
you found including the date and time. Also email the church office:
office@st.paulgrantpark.org with detailed information. If this action is not taken,
the group or tenant who has signed up to use the kitchen will be responsible for
resorting the kitchen to the condition outlined in the St. Paul Kitchen use policy,
6. There are no acceptable exceptions to these rules. If you cannot meet these
standards, then don’t use the kitchen. The kitchen must be cleaned and restored
to the condition outlined in the St. Paul Kitchen use policy on the day of use. If
this is not done the $75.00 cleaning deposit will not be returned.
St. Paul Kitchen Operational Policy
This is a general operational policy for the use of the kitchen at St. Paul United
Methodist church. The rules and regulations of any and all programs and services
related to the user’s food program; i.e. Bright from the Start or Project open hand take
precedence over this policy.
Any questions on commercial food service policy should be referred to the: State
1. Begin work with clean hands and adequately restrained hair. Gloves are
required when working with food.
2. If you take a break, then wash your hands before returning to work.
3. Keep all foods covered or behind sneeze guards. Lids, plastic wrap, bags, or foil

4. may be used. All food items must remain covered unless being served.
4. Temperature: The State of Georgia requirements of Food Service temperature
should be observed at all times. The guidelines are:
5. Except as specified in the RULES OF DEPARTMENT OF HUMAN
RESOURCES PUBLIC HEALTHCHAPTER 290-5-14 FOOD SERVICE 2 of this
subsection,
a. refrigerated, potentially hazardous food (time/temperature control for
safety food) shall be at a temperature of 41°F (5°C) or below when
received.
b. If a temperature other than 41°F (5°C) for a potentially hazardous food
(time / temperature control for food safety) is specified in law governing its
distribution, such as laws governing milk and molluscan shellfish, the food
may be received at the specified temperature.
i. Raw eggs shall be received in refrigerated equipment that
maintains an ambient air temperature of 45°F (7°C) or less.
ii. Potentially hazardous food (time/temperature control for safety
food) that is cooked and received hot shall be at a temperature of
135°F (57°C) or above.
iii. A food that is labeled frozen and shipped frozen by a food
processing plant shall be received frozen.
iv. Upon receipt, potentially hazardous food (time/temperature
controlled for safety food) shall be free of evidence of previous
temperature abuse
c. Ice to be served in drinks must remain covered and may not have other
foods stored in it for chilling. Use a scoop for serving the ice; store the
scoop out of the ice on a clean surface. Do not use your hands, cups or
glasses for scooping ice.
d. Sugar, catsup and similar foods must be in closed dispensers or in
individual packets
e. Reusable tableware may be used if it has been washed and sanitized prior
to use. Otherwise, use disposable tableware.
f. Store and handle both reusable and disposable tableware so as not to
contaminate the areas, which touch food or the consumer’s mouth. Pick
up utensils by the handle. Open disposable cups from the bottom and
handle only the bottom end of the cup.
g. All single-serve items, such as Styrofoam cups, plates, and eating
utensils, must be covered either by the original packaging container or an
approved dispenser until used.
h. Slow-cooking units such as “crock pots” cannot be used as heating
devices.
i. However, they may be used as hot holding units if cooking or re-heating is
first accomplished in a rapid manner, such as electric frying pans, stoves,

5. or ovens, and then transferred to the unit, where the product is to be
maintained at 135°F (57°C) or above.
j. The St. Paul kitchen is equipped with a four (4) compartment utensil
washing/sanitizing sink and hand washing sink. Food stands that prepare
or extensively handle chicken, fish, BBQ, freeze or dispense frozen
dessert products, sliced roast beef, pizzas, or handle multiple hazardous
food products should clearly identify the food prep area. No prepared food
should ever be placed in this area.
k. All frozen poultry products must be thawed in an approved manner prior to
low temperature cooking (BBQ pits, etc.).
l. All food products must be adequately protected from dust, etc. while on
display. During fly season, steps must be taken to minimize their
presence.
m. All food items must remain covered unless being served.
n. A chemical sanitizer must be used to sanitize all food contact surfaces.
The chemical most frequently used will be household bleach.
o. Manual dish washing must have two containers set up: a} hot soapy wash
water b} hot, clear rinse. The utensils and equipment must remain
submerged for at least one minute.
p. Gloves must be worn when handling and serving food.
q. Hair should be covered when handling and serving food.
r. All trash bags must be tied up and emptied at the end of the evening
s. If anything spills in the trash can it must be washed out before a new trash
bag is put in. No exceptions.
t. New bag liners must be put into all trash cans.
u. By order of the Fulton County Health Department all trash cans must be
covered except when in use. No exceptions.