Draft · counsel review required · not effective
Restaurant, bakery, butcher, and commercial-kitchen addendum
- Working version
- draft-0.2
- Audience
- Restaurants, bakeries, butchers, caterers, food establishments, shared kitchens, and their authorized users
Adds facility, menu, food-code, shared-kitchen, preparation, allergen, and handoff requirements for prepared-food sellers.
This source draft is not a published database agreement. It cannot be accepted, relied upon, or used to activate an account or transaction.
Proposed section 1
Facility authorization
The seller must identify each licensed or permitted preparation facility, risk category, permit holder, shared-kitchen relationship, commissary or mobile-unit linkage, inspection authority, and authorized scope.
Proposed section 2
Shared-kitchen users
A shared-kitchen user must have a current agreement and any user-specific license or permit, follow scheduling and storage controls, and stop listing if either the facility or user authorization expires or is suspended.
Proposed section 3
Menu and process
Every product must be within the facility's approved menu and process and include accurate ingredients, allergens, preparation timing, holding, shelf-life, reheating, and consumer-advisory information where required.
Proposed section 4
Time and temperature
The seller must follow approved cooking, cooling, reheating, hot/cold holding, date-marking, transport, and discard controls and provide packaging suitable for the promised journey.
Proposed section 5
Handoff and tamper controls
Orders must be matched, sealed or otherwise protected, staged only in approved areas, and handed to the authorized customer or driver with time and temperature instructions.
Proposed section 6
Chef or custom preparation
Custom recipe, customer-grocery, personal-chef, or shared-kitchen preparation is not activated by this addendum. Those services require a separately reviewed booking, consent, allergen, facility, pricing, custody, and insurance framework.