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

Looking for Tennessee Commercial Kitchens, Community Kitchens, Licensed Kitchens, Shared Kitchens - Places to make foods to sell in 2024?  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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Tennessee Commercial Kitchens, Community Kitchens, Licensed Kitchens, Shared Kitchens - Places to make foods to sell

Tennessee 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. If you would rather have a company make and package the food product for you, see this list of copackers in Tennessee

If you have an update about a kitchen, please click here to write me!

If you 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.

Church Health -
1350 Concourse Ave., Memphis, TN 38104. Phone: 901-701-2242. Email: petersenm@churchhealth.org. Contact Melissa Petersen, Church Health Kitchen Operations Manager, for a commissary kitchen application or additional information. Church Health Nutrition Hub Teaching Kitchen can be rented for healthy food classes and private cooking events. The Dining Room seats 24 and can be rented for meetings or in conjunction with a kitchen rental event. Pricing is dependent on scope. Church Health's facility at Crosstown Concourse includes a 400 sq. ft. commissary kitchen and incubator resources for professional, healthy food production.
In 2020, the commissary kitchen rents for $25 per hour, 3-hour minimum, pre-reserved with deposit. Please see requirements on their website.

Citizen Kitchens -
4611 Alabama Ave., Nashville, TN 37209. A place to grow a food-based business in Nashville. For a monthly membership fee and reasonable hourly rates, food-based businesses gain access to invaluable tools that help them operate both effectively and efficiently, ultimately maximizing their success.

Conexión Américas -
2195 Nolensville Pike, Nashville, TN 37211. Phone: 615-320-5152 or Espanol 615-269-6900. Email: esther@conamericas.com. Contact: Esther Martinez

Cumberland Culinary Center -
Phone: 615-453-1617. Email: Mrgreen1@bellsouth.net. Contact: Sue Sykes.

Grow Local Kitchen - It appears as though they are no longer in business, there is NOTHING about them on the internet in 2022
900 Rosa L. Parks Blvd., Nashville, TN 37208. Phone: 615-880-2001 ext. 25. Email: kitchen@nashvillefarmersmarket.org. Contact: Laura Wilson

Kitchen Access - it appears as though they are no longer in business, there is NOTHING about them on the internet in 2022
8174 East Brainerd Road, Chattanooga, TN 37421. Phone: 423-255-1665. Email: robin@kitchenaccesstn.com. Contact: Sharon Caylor

The Cooks' Kitchen -
1500 2nd Ave. South, Nashville, TN 37210. Phone: 615-428-9224. Contact: Irene Bradley

University of Tennessee Extension, Cannon County -
614 Lehman Street, Woodbury, TN 37190. Phone: 615-563-2554. Email: tsteelm2@utk.edu. Contact: Bruce Steelman

University of Tennessee Extension, Montgomery County -
Clarksville, TN. Phone:931-648-5725. Email: mmpile@utk.edu. Contact: Martha Pile

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.

Other Resources

• The University of Tennessee's Food Science Dept may be able to help.
  2510 River Dr, Knoxville, TN 37996.
  Phone: 865.974.7331. Email: foodsci@utk.edu

• Getting Started

  • Adding Value to Tennessee Agriculture Through Commercial​ Food Processing Enterprises- PB1710
  • Manufacturing Acidified Foods in Tennessee SP747-A
  • Manufacturing Formulated Acid Foods In Tennessee SP747-B
  • Basic Regulatory Considerations for Retail and Non-retail Meat Sales in Tennessee​- PB1829
  • UT Extension: Getting Started in a Food Manufacturing Business in Tennessee.
  • Click here for more information about Tennessee's cottage food laws
  • Nashville Health Department Food Protection Services
  • Changes to the Domestic Kitchen Laws Regulating Tennessee's Cottage Food Industry
  • Getting Started in a Food Manufacturing Business in Tennessee

• Relevant Food Regulations

  • Current Good Manufacturing Practices
  • 21 CFR Part 117 (Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food Regulation)
    21 CFR Part 114 (Acidified Foods Regulation)
  • Registration of Food Facilities

• Other Helpful Resources

  • Example Food Label
  • Calculating Formula Percentage by Weight
  • List of Food Testing Labs
  • Packaging Suppliers-Cornell Venture Center
  • Instructions for filling out Food Canning Establishment Registration (form 2541)
    • Form 2541 facility registration form
  • Instructions for filling out form 2541e- Acidified Process Filing
    • Form 2541e

• ​​​​​FDA Compliance Guides

  • ​Small Entity Complaince Guide- What you need to know abou thte FDA Regulation: Current Good Manufacturing Practice, Hazard Analysis and Risk-Based Preventive Controls for Human Food
    Reportable Food Registry​
  • Commercial Processors of Acidified and Low-Acid Canned Foods

• Submitting a Sample to the Tennessee Food Science Extension

  We're happy to help you analyze your new food product.  Please contact us at foodsci_ext@utk.edu so we know to expect your sample and to verify what type of analysis you will need.  Please follow the following steps:

  1. Complete the Sample Submission Form - save PDF to your computer, fill out, save and print or email
  2. Complete the Product Formulation-Percentage by Weight
  3. Send 4oz of each sample, payment, sample submission form and formula spreadsheet to:
  University of Tennessee
  c/o Nathan Miller
  2600 River Dr.
  Food Safety and Processing Bldg
  Knoxville, TN 37996

  ​​​​​​​

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.