Looking for something? Start here.
This page is your quick-reference home for the forms, procedures, and resources you may need while facilitating with KTK.
You don’t need to memorize it all.
You just need to know where to find it.
Jump to:
🚨 Something Happened
For when you need help now or after an incident.
Incident Report
Use the KTK Incident Report to document an injury, significant behavioral incident, or another situation requiring formal follow-up.
Routine observations, successes, challenges, and site notes usually belong in your Class Insight.
Incident Reports must be submitted within 24 hours.
Not sure whether something requires an Incident Report?
If you’re unsure:
- Ask us.
- Disruptive behavior, Injury, Illness or Emergency
If something urgent happens during class:
- People first.
- Address the immediate safety need.
- Follow the host organization’s emergency procedures.
- Use your required training.
- Contact emergency services when appropriate.
- Then notify KTK as soon as reasonably possible.
DISRUPTIVE BEHAVIOR / EMERGENCY / INCIDENT PROCEDURE
Allergy or Dietary Concern
If you discover an allergy or intolerance you were not expecting—or you’re uncertain whether an ingredient, substitution, preparation method, or piece of equipment is safe:
Stop and ask.
- It is always okay for a participant not to eat something.
- It is never okay to guess when an allergy is involved.
Behavior Support
Most behavior can be addressed with clear expectations, calm redirection, and a warm-but-firm approach.
If behavior becomes significantly disruptive, unsafe, or beyond what you can reasonably manage during class:
Use the host’s available support and let KTK know.
Student Safety & Success
Families are encouraged to complete the Student Safety & Success form to share information that may help create a safe and successful KTK experience.
VIEW STUDENT SAFETY & SUCCESS LINK
Remember: family submissions are only one layer of our safety process, and as of the moment, we cannot mandate their engagment. Always review the roster and information you’ve received before class.
🛒 Prepare for Class
Everything you need to get ready.
The Pantry
The Pantry is your home base for the classes and sessions you’ve accepted.
Use it to review:
- Your schedule
- Class and site information
- Guidance Documents
- Your Profile and certifications
Introduction to The Pantry
Need a refresher?
WATCH: INTRODUCTION TO THE PANTRY
Guidance Documents
Your Guidance Document is your best class-preparation tool.
It includes your:
- Shopping List
- Packing List
- Pre-Class Prep
- Class Flow
- Mise en Place
- Classroom recipe instructions
- Specified take-home
Before every class:
- READ IT.
- SHOP FROM IT.
- PACK FROM IT.
- PICTURE IT.
Site Information
Before your first class at a location, review the site information provided by KTK. This information is sent in print form with your recipe cards, and is visible in The Pantry. The information is updated live, so get in the habit of double checking The Pantry details before you head off for your first class.
Whenever possible, we gather details such as:
- room/location information
- building-entry instructions
- sink availability
- host contacts
- and other practical site notes
If something isn’t clear before class: Ask.
Recipe Cards + Take-Homes
Participant recipe cards are sent before your session.
Every participant should receive the appropriate recipe card along with the specified take-home identified in your Guidance Document.
If it’s listed: It goes home.
🧼 Food Safety
Quick-reference procedures for safe food handling and sanitation.
Bleach Sanitizing Solution
Use unscented household bleach only. Scented or splash-free bleach should never be used on food-contact surfaces.
Check the label for the percentage of sodium hypochlorite to determine the recipe.
- 5.25–6.25% bleach
- ½ teaspoon bleach per quart of cool water
- 8.25% bleach
- ¼ teaspoon bleach per quart of cool water
Prepare a fresh solution each day you have class.
Store Bought Food-Contact Surface Sanitizers
Use rinse free products specifically intended for food-contact surfaces and follow current label directions.
Household disinfecting wipes are not a substitute for proper food-contact-surface sanitation.
SPRAY. DELAY. WIPE AWAY.
SPRAY — or otherwise saturate
Wet the entire food-contact surface.
Only the area that gets wet can be sanitized.
DELAY
Leave a bleach-and-water solution wet for at least 2 minutes.
If you’re using another approved food-contact sanitizer, follow its required contact time.
WIPE AWAY
After the required contact time, wipe the surface dry using a clean rag or paper towels.
VIEW APPROVED SANITIZER GUIDANCE
No Sink Available?
Not every KTK location provides access to an appropriate handwashing sink. (Or running water in general)
When one is available, participants should wash their hands properly before handling food and again as needed.
When proper handwashing facilities are not available:
Use hand sanitizer followed by gloves for food handling.
If hands or gloves become contaminated, address it before food handling continues.
Transporting Perishable Food
Keep perishable ingredients at safe temperatures during:
shopping → transportation → class → cleanup
Use insulated bags and ice packs when needed.
Refer to your food-safety certification training for technical time-and-temperature requirements.
Fresh Ingredients
Perishable ingredients used for KTK classes must be purchased fresh for class.
Do not bring partially used household perishables such as opened milk or leftover butter from home.
Peanut + Tree-Nut Free
KTK is ALWAYS peanut and tree-nut free.
Do not bring peanuts, tree nuts, or foods containing them into class—including food intended only for your own personal consumption.
📅 Class Logistics
For changes, closures, timing, and site-related issues.
Can’t Facilitate a Class?
If you can’t facilitate a class you’ve accepted:
Communicate as early as possible.
Follow KTK’s current substitute-request procedure rather than independently arranging coverage.
Weather + Emergency Closures
Do not assume a KTK class is canceled because a school, town, or nearby program has closed.
Wait for confirmation from KTK.
If you’re uncertain about the status of a class:
Ask.
Running Late?
Hosts expect KTK facilitators to arrive at least 15 minutes before class begins.
If you’re delayed: Tell someone before they have to wonder where you are.
Depending on the circumstances, contact the host, KTK, or both.
Host-Policy Conflict
If a host requirement conflicts with what you expected to do:
- Follow the host’s requirement in the moment.
- Adapt safely and reasonably.
- Contact KTK during class if you need immediate guidance.
- And let KTK know after class so we can follow up with the partner if needed.
📝 Forms & Follow-Up
The things you submit after or around class.
Class Insight
After class, tell us what you noticed.
Your Class Insight can include:
- something that helped participants engage
- a sign of growing confidence or independence
- something that sparked curiosity
- a recipe observation
- a site concern
- a logistical issue
- something you adjusted successfully
- or anything KTK should know going forward
Every class teaches us something.
Incident Report
For injuries, significant behavioral situations, or other reportable incidents requiring formal documentation.
Submit within 24 hours.
Supply Reimbursement
If your eligible required food and supply expenses exceed the supply payment provided by KTK, submit your receipts at the end of your session.
Keep your receipts.
Student Safety & Success
Need the family-facing link?
💼 Contractor Resources
Administrative information related to your independent work with KTK.
Required Certifications
KTK requires current documentation of:
- Food Allergen Awareness
- Food Safety
- Epinephrine & Anaphylaxis Auto-Injector Administration
Upload certificates and expiration dates to your Profile in The Pantry.
Food Allergen Awareness
Need certification?
Contact Karen to have the KTK-secured course invitation triggered. This course is provided by Always Food Safe.
Karen@kidstestkitchen.com
Food Safety
Choose ONE of the three providers:
Always Food Safe – this is the same company that we use to provide Allergen Awareness Certification. You may find it easier to use one provider.
Epinephrine & Anaphylaxis Auto-Injector Administration
CPR & First Aid
Not required by KTK, but some hosting partners may require them.
Your Equipment
As an independent contractor:
- You select it.
- You purchase it.
- You own it.
- You maintain it.
KTK does not maintain or replace contractor-owned equipment.
Payments
Orientation Payment
- One-time payment processed after you complete KTK training and accept your first class/session/contract.
Supply Payment
- Provided before the class/session/contract you’ve accepted to cover required ingredients and specified required consumables.
Service/Final Payment
- Processed following the final class of the session according to the terms of your agreement.
Required vs. Routine Consumables
Required consumables are items specifically identified as necessary for a particular class or intended outcome.
Routine consumables are supplies used as part of providing your service across classes—such as gloves or disposable service pieces.
If you’re unsure whether something is covered: Ask before making an unusual or significant purchase.
Kit Supplies
Click here to view a list of recommended kit supplies.
Still Can’t Find What You Need?
Resources are useful.
Judgment matters.
But we never want you guessing when something affects:
- participant safety
- a hosting partner
- food safety
- an allergy
- or your ability to successfully facilitate a class
Ask us.
You work independently.
You don’t work unsupported.