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Minnesota Health Regulations for Serving Food in a Public Place

To decrease exposure to food-borne illnesses caused by bacteria, viruses and parasites, Minnesota Department of Health passed guidelines to improve safety and prevent contamination of food by street vendors and other on-site food providers. These rules include mobile food units that are motorized or non-motorized, such as food carts pushed by the operator, special-event or seasonal food stands, restaurants, resorts and school concession stands.

  1. Licensing

    • The State of Minnesota requires food establishments to obtain a license through the state and renew it each year. An establishment must post the current license in a spot dictated by the health commissioner. The state issues fines and late fees for businesses that operate after licenses expire. As of 2011, all establishments pay a $35 statewide hospitality fee at the same time as the licensing fee. An establishment must get a permit through the governing agency dictating local ordinances. The health commissioner has a right to enter and inspect the establishment at any time and will conduct regular, unscheduled inspections.

    Training

    • Employees must be trained to serve food to the public. Each location must have one person who oversees other employees to ensure safe food handling, hygiene, utensil sanitation, food temperature, hand washing and disposal of food. This person also monitors activity to prevent cross contamination. Besides this manager, the site also must have a person state-certified as a food manager. As of 2011, the food manager certification costs $35 and is payable to the Department of Health. Employees suffering from diarrhea or vomiting cannot work with food or equipment until symptoms cease. Employees must report these illnesses to their manager, as well as any case of jaundice or open wounds.

    Keeping Hands Clean

    • Food-borne illnesses often spread from contaminated contact with employees. Wash hands any time you begin to work with food or touch equipment and when switching from raw to other forms of food. If you cough, sneeze, smoke, use a tissue, eat, drink, touch bare body parts, use the toilet or handle animals, wash your hands. Lather soap in palms and back of hands, between fingers and on forearms for 20 seconds. Use a fingernail brush to clean under nails and rinse thoroughly with fingertips down. Dry your hands and use a towel to turn off the faucet. Employees may use hand sanitizers and single-use gloves, however, both are not meant to substitute for proper hand washing.

    Exemptions

    • The state exempts: interstate carriers, churches, family in-home day cares, nonprofit senior centers selling home-baked goods, specific fraternal or patriotic groups, organizations hosting potluck events and home schools.

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