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First you would need to
check your state health and licensing standards
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- Consider locks on fridge, cupboards, drawers, and pantry
- Consider a safety gate to close center when not in use
- Keep all appliances in locked cabinet
- Tape off a safety zone for appliances with red duct tape
- Keep a list of allergies posted in plain site
- Keep first aid procedures posted in plain site
- Store pantry stables in plastic storage containers to prevent bugs and prolong shelf life
- Consider canned versions of fruit, and milk they last longer
- Child sized cooking tools if possible
- Hair nets
- Child sized Cooking gloves
- Aprons
- Plastic knives for children to use for cutting
- Disposable cutting boards
- (They can be reused if cleaned properly. They also make great work stations.)
- Cookie cutters
- Pastry brushes
- Blender instead of an electric mixer
- Bulletin board / chalk board
- Cookbook to record your recipes
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Portable cooking
center
- Using a portable cooking center allows you to set up early. And to bring out only the items needed.
Clean up is simpler because you can put items back on cart and wheel out of room.
- Use a cart like they use for busing tables
- Utensil caddy
- Drawer organizers for small spices, extracts, etc...
- When you’re planning a recipe gather all items needed and place on the cart
- Portable appliances can be kept on cart just push to an outlet
- Non food items can be stored on cart instead of taking up room in the kitchen.
- Recipe books can be attached to cart.
- Keep items covered with a towel to protect from dust
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