Clients wishing to become members of Haddon Kitchen Incubator must complete a membership application prior to reserving any kitchen time. The application form is available on our website. It includes questions regarding the nature of the business and proposed uses of the kitchen to assess fit with our capabilities and other clients using our facilities.
Haddon Kitchen Incubator requires each member business to maintain with us a list of all staff who will occupy the facilities on behalf of the business. The member business must provide Haddon Kitchen Incubator with the full name, contact information, and identifying document (Driver’s License, US Passport, or other government-issued identification) of each person occupying the facilities. This list must be kept current at all times. Haddon Kitchen Incubator will perform background checks of member business staff. Each associate of the member business will be issued an individual facility access card. Unlisted staff found occupying the facilities is a cause for immediate contract termination without recourse by the member business.
A security deposit is due upon signing the facilities use agreement, as outlined in the member contract. These funds will be held in a common escrow account for all members and returned within 30 days of termination of the membership agreement.
Prior to scheduling time in the kitchen, prospective members must furnish to Haddon Kitchen Incubator proof of general liability insurance covering the member business in general and use of our facilities specifically. Minimum levels of insurance required are $1 million per occurrence and $2 million aggregate. Haddon Kitchen Incubator must be specifically listed as a named insured and loss payee. We must receive a copy of the entire policy document, not just the declaration page. The policy must remain in good standing, and proof of active insurance must be maintained on file with us at all times- meaning we require a copy of the policy each time it is renewed.
Member businesses without a current insurance policy on file will not be allowed kitchen access and will have existing reservations cancelled without refund until we receive a valid unexpired certificate.
Additionally, we require proof of New Jersey worker’s compensation insurance covering all employees/associates of the member business using the facility, including the owner. Haddon Kitchen Incubator is not an employer of any member or member associate and as such shall not be liable for any member or associate injury while on our premises. All worker’s compensation liability claims shall be against member’s policies.
If the business owner elects to not be covered by worker’s compensation insurance, we will require the signed non-election/declination document as proof of compliance with state law.
Additionally, the member business may, at their own expense, maintain a separate hazard insurance policy covering any personal/business losses related to use of our facility. We do not require documentation of this optional coverage.
These policies are standard items required of virtually any business licensed to operate in New Jersey. The policies will be required by any landlord or bank. You most likely already have them, but simply need to update them to add Haddon Kitchen Incubator and SJKJSN Enterprises LLC as additional insureds and loss payees. Please discuss with your insurance agent to ensure you are properly covered for your and your employees’ work performed at our facility.
At least one associate of the member business who is regularly on site at Haddon Kitchen Incubator must hold a valid food manager certificate (ServSafe or equivalent). This must be maintained on file with Haddon Kitchen Incubator at all times.
Member businesses without a current food manager certificate on file will not be allowed kitchen access and will have existing reservations cancelled without refund until we receive a valid unexpired certificate.
Haddon Kitchen Incubators is regularly inspected by the Camden County Department of Health and follows all appropriate sanitation and food safety practices. All member businesses are expected to maintain appropriate food safety and sanitation practices and follow any applicable Camden County rules and regulations.
Each member business is required to have obtained approval from the Camden County Department of Health or their local jurisdiction to operate a food business. Food trucks, caterers, market vendors, and any location or establishment selling edible items must have obtained written approval to operate based upon a current Health Department inspection. This means if you sell unpackaged food at a facility outside of ours, that facility must be separately inspected. If you sell/serve at a farmer’s market, out of a food truck, at a local fair, or any similar situation you need to arrange for a mobile vendor permit from the health department. Mobile vendors are required to partner with a base station (us) who is required to attest to the services provided- refrigeration, water, sanitation, etc. We will complete our portion of this paperwork for you at no charge, but only upon your request. It is YOUR responsibility to proactively contact the Camden County Department of Health to ensure you are compliant with all applicable regulations for your business situation and arrange for any necessary inspections. Fees for health inspections are at your expense and are not included in any membership fees paid to us.
The most recent inspection report and certificate must be furnished to Haddon Kitchen Incubator prior to scheduling kitchen use and will be provided to the Camden County Department of Health upon request. Subsequent reports and inspections must be forwarded to us as well. We are required to present these certificates to the Department of Health during our regular inspections.
Member businesses without a valid current inspection certificate on file will not be allowed to schedule use of the facilities. Members with expired certificates will have their reservations cancelled without refund until we receive a satisfactory inspection report and certificate.