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Commercial Kitchens

Program Contact: Kellie Henwood, Regional Small Farms Program
(360) 379.5610 x 201 • kellie.henwood@wsu.edu

Commercial Kitchens


Commercial kitchens provide a location for artisans, chefs and farmers to safely and legally process food. A commercial kitchen may provide a community with: an increase in the variety of local food products, job creation, and the capability for farmers to add value to their raw products. But because of the many legal barriers (enforced by the county and the state) to certifying a kitchen as commercial, commercial kitchens are often few and far between.

For more information about certified commercial kitchens, visit the updated commercial list at Jefferson County Public Health Department. 

WSDA and Regulations For Food Processing

Are you a food processor, thinking of becoming one, or just not sure if the preparation of your product qualifies as food processing? Visit the WSDA’s website for information about WSDA food processor license, cottage food permits, Food Safety Modernization Act (FSMA), and food product recalls.

WSDA and Regulations For Specific Products

Some products, such as nuts, eggs, alcoholic beverages, lotions and cosmetics, have specific regulations that govern how they’re handled, who can sell them, where their sold and a host of other aspects. Visit the WSDA’s website for a list of regulations for each product. 

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