Food Safety and Inspection Service

U.S. DEPARTMENT OF AGRICULTURE

USDA Inspectionin Shared Spaces, 

including Commercial Kitchens

USDA Inspection

Any business producing amenable meat or poultry products 

for commercial distribution that is not exempt from inspection 

must apply to FSIS for a grant of inspection (GOI). The link 

just below will take you to more information on the application 

process. Meanwhile, this document highlights considerations 

for receiving inspection when operating in a shared space,

such as a commercial kitchen. If you have questions about 

exemptions or amenability of products, please contact 

askFSIS.

Official Premises

The regulations allow FSIS to provide inspection (issue GOIs) to multiple businesses at a given location or 

in a location shared with other businesses not under FSIS inspection. 

Each business that is required to operate under FSIS inspection must apply to FSIS for a GOI and define 

their "official premises" for the purpose of production. Once the GOI is obtained, the business is called an 

official establishment. Each official establishment must keep their official (inspected) operations and 

products separate and distinct from any other official (inspected) establishment − as well as from any other 

uninspected business operations. In a shared facility, businesses could keep operations and products 

separate by using different parts of the facility or by operating on different days/times.

Regulations: 9 CFR 305.2, 9 CFR 381.26, 9 CFR 590.26, and 9 CFR 533.1for meat, poultry, egg products, 

and Siluriformes respectively.

Food Safety Requirements

Each official establishment must implement Sanitation Standard Operating Procedures (SOPs) that include

cleaning procedures before starting and during operations to prevent conditions that could contaminate and

adulterate products. Each official establishment must also implement a Hazard Analysis and Critical Control 

Point (HACCP) system to identify and control any relevant food safety hazards that are reasonably likely to 

affect the product. The establishment’s food safety (Sanitation SOPs and HACCP) system must be 

sufficient to prevent product contamination or adulteration and address any food safety hazards that might 

arise from sharing space with other businesses.

Regulations: 9 CFR 416.11 through 9 CFR 416.16 for Sanitation SOP and 9 CFR part 417 for HACCP.

Apply for a Grant of Inspection:

Link:https://www.fsis.usda.gov/in

spection/apply-grant-inspection
Office Space and Restroom Facilities

The grant holder/lease holder of the official establishment must provide facilities like office space and 

restrooms sufficient for inspector use and to ensure employee hygiene and sanitation. The official

establishment and facility owner will need to work with the assigned Frontline Supervisor(FLS)to determine 

what facilities meet the applicable regulatory requirements based on local conditions. 

Regulations: 9 CFR 307.1, 9 CFR 381.36(a), and 9 CFR 590.136 for offices, and 9 CFR 416.2(h) for 

restrooms.

Other Sanitation Requirements

Official establishments are also required to meet the Sanitation Performance Standards (SPS)

requirements including grounds and pest control, construction, plumbing, sewage disposal, and water 

supply. These requirements help ensure the facility is designed and maintained in a sanitary condition such 

that products are not contaminated or adulterated. In a shared space, facility construction and maintenance 

may not be under the direct control of the official establishment. Since the official establishment operating 

in a shared facility is responsible for compliance with all regulatory requirements, the grant holder/lease 

holder should makearrangements with the facility owner to ensure the facility is constructed and maintained 

to meet SPS requirements.

Regulations: 9 CFR 416.1-416.5 for SPS.

Related Knowledge Articles

askFSIS Public Q&A: Retail operations separated from FSIS

askFSIS Public Q&A: Federal and State Inspection in the Same Facility

askFSIS Public Q&A: Clean-up when going from FDA to FSIS inspected product

askFSIS Public Q&A: Slaughter or Processing Multiple Species in the Same Production Day

askFSIS Public Q&A Meat and Poultry Hazards and Controls Guide

askFSIS Public Q&A: Ingredients Letter of Guarantee

askFSIS Public Q&A: Storage of Meat, Poultry, and Ingredients

askFSIS Public Q&A: Raw Beef Grinding Records; Records for Non-meat Ingredients

askFSIS Public Q&A: Preparation of Non-amenable Ingredients

askFSIS Public Q&A Dual Jurisdiction Establishment

askFSIS Public Q&A: Jurisdiction for Meat, Poultry, and Egg products

askFSIS Public Q&A: Maintaining a Physical Inspection Presence