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BiteUnite HK kitchen

Food Factory Licence

A food factory licence must be obtained from DFEH for the food business which involves the preparation of food for sale for human consumption off the premises, but does not include a frozen confection factory, a milk factory or any business carried on by a hawker who is the holder of a licence under the Hawker Regulation (Cap. 132AI). There are numerous food preparation and manufacturing trades in Hong Kong which need to be covered by a food factory licence. The more common ones are listed below for reference:-

1. preparing food or drinks canned, bottled or packaged in other materials.
2. preparing soy, pickles or sauces (including gourmet powder and sodium glutamate).
3. preserving food, including dried and preserved meat, smoked ham, sausages, lo mei and leung gwo (preserved fruits).
4. operating a take-away food shop or providing catering service, etc.
5. roasting meat or poultry.
6. making confections.
7. making bean curd, bean curd whey (soya bean juice), dehydrated bean curd whey, fermented bean curd and fermented taro curd (nam yue), etc.
8. making noodles, rice noodles, vermicelli, macaroni, spaghetti and bean threads, etc.
9. manufacturing light refreshments (such as peanuts, shrimp slices, crisps) and puddings.
10. manufacturing gluten and products from gluten such as vegetarian lo mei.
11. processing food, such as manufacturing fish balls, shrimp balls, meat balls and frying pig skin, etc.
12. manufacturing distilled water/bottling water.

However, a milk factory licence is required for any business in pasteurizing, manufacturing and packaging of reconstituted milk drinks; a frozen confection factory licence is required for the manufacture of ice cream, soft ice cream and popsicles, etc.; and a bakery licence is required for any business in baking of bread and other bakery products.

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Includes

1. Hygiene and Food Safety: This includes requirements such as proper handwashing procedures, wearing appropriate food handling attire (e.g., hairnets, gloves), and following local health department regulations.
2. Equipment Usage: This can include instructions for cleaning equipment after use, avoiding misuse or abuse, and reporting any equipment malfunctions or damages.
3. Cleaning and Sanitation:  This include expectations for cleaning up after yourself, properly storing and labeling food items, and following designated cleaning schedules.
4. Scheduling and Access: Please make sure to schedule your kitchen usage at least 24 hours before the session. This could involve booking time slots, adhering to designated hours of operation, and communicating any changes or cancellations in advance.
5. Storage Policies: This include rules for labeling personal items, maintaining proper temperature control for perishable goods, and using designated storage areas or shelves.
6. Waste Management: Proper waste disposal practices may be enforced, such as segregating recyclables, compostables, and trash. Guidelines for disposing of grease or other kitchen byproducts may also be outlined.
7. Communication and Collaboration: This can include guidelines for respectful interactions, sharing resources or knowledge, and maintaining a clean and organized workspace for others to use.
8. Security and Safety: Facility rules often include provisions for maintaining security and safety within the shared kitchen space. This may involve guidelines for locking up or securing the facility, reporting any security concerns, and adhering to emergency protocols and evacuation procedures.

It's important to thoroughly review our house rule and understand the facility rules and guidelines prior your first access.

Compliance with these rules not only ensures a smooth and harmonious working environment but also helps maintain food safety standards and the overall integrity of our shared kitchen space.

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15 Lung on street, Wan Chai, Hong Kong

• The kitchen is accessible to kitchen members 24/7.
• Access to the kitchen is granted through booking, using a code and key.

The membership fee covers the following services and amenities:

FEHD food factory license for your brand.

See details here on FEHD site.

Cooking stations and equipments per hour based on the plan

• Induction stoves
• Deck oven
• Induction oven
• Large Mixers
• Kitchen utensils

Please note that the following items are not included in the membership fee:

• Dry storage ($500 per month)
• Fridges ($500 - $800 per month)
• Freezer ($500 - $800 per month)
• Event space for 16 sit down or 30 Standing ($750 per hour, min of four hours, Total of $3000)

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You can rent our space to host your event. Please check details here.

Kitchen membership includes a FEHD food factory license.

To initiate the application process, we kindly ask for an application fee of $500 (Non-refundable) and a one-month deposit, which will be fully refunded upon the successful completion of the offboarding process. Additionally, your first month's membership fee will be due.

Once you have completed your application form, the onboarding process involves the following steps:

1. Subscribe Online: You can start your membership by subscribing online. Your membership officially begins when you complete this online subscription. Monthly payments will be automatically charged to your preferred payment method.
2. Orientation and Facility Rules Meeting: Attend an orientation session where our team will familiarize you with the shared kitchen's layout, equipment usage, cleaning protocols, and any specific rules or guidelines relevant to your kitchen usage.
3. FEHD License: Sign the contract to obtain the necessary license number from the Food and Environmental Hygiene Department (FEHD).
4. Scheduling and Access: Once your application is approved, you will receive instructions on how to schedule your kitchen usage. This may involve booking specific time slots or shifts based on availability. You will also receive information on how to access the facility, including obtaining keys or access codes.

Regarding membership pricing options:

• Day Pass: $4800 per month, which provides you with 40 hours of kitchen access.
• Part-time: $8000 per month, allowing you 80 hours of kitchen access.
• Full-time: $9600 per month, granting you 120 hours of kitchen access.
• Event Space: If you require event space, for kitchen member, it is available at a rate of 50% from public rate.

Feel free to subscribe when you are ready on our website.

To secure your booking, we require a one-month deposit along with a $500 application fee. A minimum commitment of six months is necessary, and we kindly request one month's notice for any changes or cancellations.

The kitchen is open 24/7 with online booking.

Each membership is valid for one company only.

You are welcome to use our location for pickup and delivery arrangements with your own clients. However, delivery service & staff are not provided by BiteUnite, and logistics should be arranged independently.