Click to go to rule revision information.Minnesota Food Code,
Minnesota Rules Chapter 4626


The Minnesota Food Code, Minnesota Rules Chapter 4626, contains the minimum design, installation, construction, operation and maintenance requirements for all food establishments in Minnesota. These rules are the standards with which food establishments must comply in the handling, storing, preparation and service of food to the retail food consumer.

Please note: Some cities and counties in Minnesota may have more stringent food codes.

On this page:
Official copy of the full chapter
The Minnesota Food Code, by section
Certified Food Manager Requirements
Chapter 157: Food, Beverage, and Lodging Establishments
Statement of Need and Reasonableness (SONAR) MN Food Code 1998

The official copy of the full chapter, from the Minnesota Office of the Revisor of Statutes:

To purchase a bound copy of the Food Code :

The Minnesota Food Code, by section

NOTE: In this chapter, the hyphenated numbers following the part numbers correspond to section numbers in Food Code, 1995 Recommendations of the United States Public Health Service, Food and Drug Administration, United States Public Health Services (1995).

A part that is denoted in the Code with an asterisk (*) is a critical item. Critical Item is defined in Part 4626.0020.

4626.0010 1-101.10 food code.
4626.0015 1-102.10 food safety.
4626.0017 1-103.10 applicability.
4626.0020 1-201.10 statement of application and listing of terms.
4626.0025 2-101.11 assignment.*
4626.0030 2-102.11 demonstration.*
4626.0035 2-103.11 person in charge.
4626.0040 2-201.11 responsibility of person in charge to require reporting by food employees and applicants.*
4626.0045 2-201.12 exclusions and restrictions.*
4626.0050 2-201.13 removal of restriction.
4626.0055 2-201.14 responsibility of food employee or applicant to report to person in charge.*
4626.0060 2-201.15 reporting by person in charge.*
4626.0065 2-301.11 clean condition.*
4626.0070 2-301.12 cleaning procedure.*
4626.0075 2-301.14 when to wash.*
4626.0080 2-301.15 where to wash.
4626.0085 2-301.16 hand sanitizers.
4626.0090 2-302.11 fingernail maintenance.
4626.0095 2-303.11 jewelry prohibition.
4626.0100 2-304.11 clothing; clean condition.
4626.0105 2-401.11 eating, drinking, or using tobacco.*
4626.0110 2-401.12 discharges from eyes, nose, and mouth.*
4626.0115 2-402.11 hair restraints; effectiveness.
4626.0120 2-403.11 animal handling prohibition.*
4626.0125 3-101.11 not adulterated, misbranded, or falsely advertised.
4626.0130 3-201.11 compliance with food law.*

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4626.0135 3-201.12 food in hermetically sealed container.*
4626.0140 3-201.13 fluid milk and milk products.*
4626.0145 3-201.14 fish.*
4626.0150 3-201.15 molluscan shellfish.*
4626.0155 3-201.16 wild mushrooms.*
4626.0160 3-201.17 game animals.*
4626.0165 3-202.11 temperature.*
4626.0170 3-202.12 additives.*
4626.0175 3-202.13 shell eggs.*
4626.0180 3-202.14 eggs and egg products.*
4626.0185 3-202.15 milk and milk products.*
4626.0190 3-202.16 package integrity.*
4626.0195 3-202.17 ice.*
4626.0200 3-202.18 shucked shellfish; packaging and identification.
4626.0205 3-202.19 shellfish identification.*
4626.0210 3-202.110 shellstock; condition.
4626.0215 3-203.11 molluscan shellfish; original container.
4626.0220 3-203.12 shellstock; maintaining identification.*
4626.0225 3-301.11 preventing contamination from hands.*
4626.0230 3-301.12 preventing contamination when tasting.*
4626.0235 3-302.11 packaged and unpackaged food; separation, packaging, and segregation.*
4626.0240 3-302.12 food storage containers; identified with common name of food.
4626.0245 3-302.13 pasteurized eggs; substitute for shell eggs.*
4626.0250 3-302.14 protection from unapproved additives.*
4626.0255 3-302.15 washing fruits and vegetables.
4626.0260 3-303.11 ice used as exterior coolant; prohibition.
4626.0265 3-303.12 storage or display of food in contact with water or ice.
4626.0270 3-304.11 food contact with equipment and utensils.*
4626.0275 3-304.12 in-use utensils; between-use storage.
4626.0280 Linens and napkins; use limitation.
4626.0285 3-304.13 wiping cloths; used for one purpose.
4626.0287 3-304.14 gloves; use limitation.
4626.0290 3-304.15 using clean tableware for second portions and refills.
4626.0295 3-304.16 refilling returnables.

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4626.0300 3-305.11 food storage.
4626.0305 3-305.12 food storage; prohibited areas.
4626.0310 3-305.13 vended potentially hazardous food; original container.
4626.0315 3-305.14 food preparation.
4626.0320 3-306.11 food display.
4626.0325 3-306.12 condiments; protection.
4626.0330 3-306.13 consumer self-service operations.*
4626.0335 3-306.14 returned food; reservice or sale.*
4626.0340 3-401.11 raw animal foods.*
4626.0345 3-401.15 microwave cooking.*
4626.0350 3-402.11 parasite destruction.*
4626.0355 3-402.12 records; creation and retention.
4626.0360 3-403.11 reheating for hot holding.*
4626.0365 3-403.12 reheating for immediate service.
4626.0370 3-501.11 frozen food.
4626.0375 3-501.12 potentially hazardous food; slacking.
4626.0380 3-501.13 thawing.
4626.0385 3-501.14 cooling.*
4626.0390 3-501.15 cooling methods.
4626.0395 3-501.16 potentially hazardous food; hot and cold holding.*
4626.0400 3-501.17 ready-to-eat, potentially hazardous food; date marking.*
4626.0405 3-501.18 ready-to-eat, potentially hazardous food; disposition.*
4626.0410 3-501.19 time as public health control.*
4626.0415 3-502.11 specialized processing haccp requirements.*
4626.0420 3-502.12 reduced oxygen packaging; criteria.*
4626.0425 3-601.11 standards of identity.
4626.0430 3-601.12 honestly presented.
4626.0435 3-602.11 food labels.
4626.0440 3-602.12 other forms of information.
4626.0445 3-701.11 discarding or reconditioning adulterated or misbranded food.*
4626.0450 4-101.11 characteristics.*
4626.0455 4-101.12 cast iron; use limitation.
4626.0460 4-101.13 ceramic, china, and crystal utensils; use limitation.

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4626.0465 4-101.14 copper; use limitation.*
4626.0470 4-101.15 galvanized metal; use limitation.*
4626.0475 4-101.16 sponges; use limitation.
4626.0480 4-101.17 pewter; use limitation.
4626.0485 4-101.18 solder and flux; use limitation.
4626.0490 4-101.19 wood; use limitation.
4626.0493 4-101.110 nonstick coatings; use limitations.
4626.0495 4-101.111 non-food-contact surfaces.
4626.0500 4-102.11 single-service and single-use articles; characteristics.*
4626.0505 4-201.11 equipment and utensils.
4626.0510 4-201.12 food temperature measuring devices.*
4626.0515 4-202.11 food-contact surfaces.*
4626.0520 4-202.12 cip equipment.
4626.0525 4-202.13 "v" threads; use limitation.
4626.0530 4-202.14 hot oil filtering equipment.
4626.0535 4-202.15 can openers.
4626.0540 4-202.16 non-food-contact surfaces.
4626.0545 4-202.17 kick plates, removable; enclosed hollow bases.
4626.0550 4-202.18 ventilation hood systems; filters.
4626.0555 4-203.11 temperature measuring devices; food.
4626.0560 4-203.12 temperature measuring devices; ambient air and water.
4626.0563 Pressure measuring devices; mechanical warewashing equipment.
4626.0565 4-204.11 ventilation hood systems, drip prevention.
4626.0570 4-204.12 equipment openings, closures, and deflectors.
4626.0575 4-204.13 dispensing equipment; protection of equipment and food.
4626.0580 4-204.14 vending machine; vending stage closure.
4626.0585 4-204.15 bearings and gear boxes; leakproof.
4626.0590 4-204.16 beverage tubing; separation.
4626.0595 4-204.17 ice units; separation of drains.
4626.0600 4-204.18 condenser unit; separation.
4626.0605 4-204.19 can openers on vending machines.
4626.0610 4-204.110 molluscan shellfish tanks.
4626.0615 4-204.111 vending machines; automatic shutoff.*
4626.0620 4-204.112 temperature measuring devices.

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4626.0625 4-204.113 warewashing machines; data plate operating specifications.
4626.0630 4-204.114 warewashing machines; internal baffles.
4626.0635 4-204.115 warewashing machines; temperature measuring devices.
4626.0640 4-204.116 manual warewashing equipment; heaters and baskets.
4626.0643 Warewashing machines; sanitizer level indicator.
4626.0645 4-204.117 warewashing machines; flow pressure device.
4626.0650 4-204.118 warewashing sinks and drainboards; self-draining.
4626.0655 4-204.119 equipment compartments; drainage.
4626.0660 4-204.120 vending machines; liquid waste products.
4626.0665 4-204.121 case lot handling equipment; moveability.
4626.0670 4-204.122 vending machine doors and openings.
4626.0675 4-301.11 cooling, heating, and holding capacities.
4626.0680 4-301.12 manual warewashing; sink compartment requirements.
4626.0685 4-301.13 drainboards.
4626.0690 4-301.14 ventilation hood systems; adequacy.
4626.0695 4-301.15 clothes washers and dryers.
4626.0700 4-302.11 utensils; consumer self-service.
4626.0705 4-302.12 food temperature measuring devices.
4626.0710 4-302.13 temperature measuring devices; manual warewashing.
4626.0715 4-302.14 sanitizing solutions; testing devices.
4626.0720 4-401.11 equipment, clothes washers and dryers, and storage cabinets; contamination prevention.
4626.0725 4-402.11 fixed equipment; spacing or sealing.
4626.0730 4-402.12 fixed equipment; elevation or sealing.
4626.0735 4-501.11 good repair and proper adjustment.
4626.0740 4-501.12 cutting surfaces.
4626.0745 4-501.13 microwave ovens.
4626.0750 4-501.14 equipment cleaning frequency.
4626.0755 4-501.15 warewashing machine; manufacturer's operating instructions.
4626.0760 4-501.16 warewashing sinks; use limitation.
4626.0765 4-501.17 warewashing equipment; cleaning agents.
4626.0770 4-501.18 warewashing equipment; clean solutions.
4626.0775 4-501.19 manual warewashing equipment; wash solution temperature.
4626.0780 Food preparation sinks; new or extensively remodeled establishment.
4626.0785 4-501.110 mechanical warewashing equipment; wash solution temperature.
4626.0790 4-501.111 manual warewashing equipment; hot water sanitization temperatures.*
4626.0795 4-501.112 mechanical warewashing equipment; hot water sanitization temperatures.
4626.0800 4-501.113 mechanical warewashing equipment; sanitization pressure.
4626.0805 4-501.114 manual and mechanical warewashing equipment; chemical sanitization, temperature, ph, concentration, and hardness.*

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4626.0810 4-501.115 manual warewashing equipment; chemical sanitization using detergent-sanitizers.
4626.0815 4-501.116 warewashing equipment; determining chemical sanitizer concentration.
4626.0820 4-502.11 good repair and proper calibration.
4626.0825 4-502.12 single-service and single-use articles; required use.*
4626.0830 4-502.13 single-service and single-use articles; re-use limitation.
4626.0833 Bulk milk containers.
4626.0835 4-502.14 shells; use limitation.
4626.0840 4-601.11 equipment, food-contact surfaces, non-food-contact surfaces, and utensils.*
4626.0845 4-602.11 equipment, food-contact surfaces, and utensils.*
4626.0850 4-602.12 cooking and baking equipment.
4626.0855 4-602.13 non-food-contact surfaces.
4626.0860 4-603.11 dry cleaning.
4626.0865 4-603.12 precleaning.
4626.0870 4-603.13 loading of soiled items; warewashing machines.
4626.0875 4-603.14 wet cleaning.
4626.0880 4-603.15 washing; procedures for alternative manual warewashing equipment.
4626.0885 4-603.16 rinsing procedures.
4626.0890 4-603.17 returnables; cleaning for refilling.*
4626.0895 4-701.11 food-contact surfaces and utensils.*
4626.0900 4-702.11 before use after cleaning.*
4626.0905 4-703.11 hot water and chemical.*
4626.0910 4-801.11 clean linens.
4626.0915 4-802.11 frequency of laundering.
4626.0920 4-803.11 storage of soiled linens.
4626.0925 4-803.12 mechanical washing.
4626.0930 4-803.13 use of laundry facilities.
4626.0935 4-901.11 equipment and utensils; air-drying required.
4626.0940 4-901.12 wiping cloths; air-drying locations.
4626.0945 4-902.11 lubricants.
4626.0950 4-902.12 equipment reassembly.
4626.0955 4-903.11 equipment, utensils, linens, and single-service and single-use articles; storage.
4626.0960 4-903.12 storage prohibitions.
4626.0965 4-904.11 kitchenware and tableware.
4626.0970 4-904.12 soiled and clean tableware.
4626.0975 4-904.13 preset tableware.
4626.0980 5-101.11 approved source requirement.*

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4626.0985 5-101.12 system flushing and disinfection.*
4626.0990 5-101.13 bottled drinking water.*
4626.0995 5-102.11 drinking water standards.*
4626.1000 5-102.12 nondrinking water.*
4626.1005 5-102.13 sampling.
4626.1010 5-102.14 sample report.
4626.1015 5-103.11 water system capacity.*
4626.1020 5-103.12 water pressure.
4626.1025 5-103.13 hot water.
4626.1030 5-104.11 water system.
4626.1035 5-104.12 alternative water supply.
4626.1040 5-201.11 approved materials.*
4626.1045 5-202.11 approved system and cleanable fixtures.*
4626.1050 5-202.12 handwashing lavatory; water temperature and flow.
4626.1055 5-202.13 backflow prevention; air gap.*
4626.1060 5-202.14 backflow prevention device; design standard.
4626.1065 5-202.15 conditioning device; design.
4626.1070 5-203.11 handwashing lavatory.*
4626.1075 5-203.12 toilets and urinals.*
4626.1080 5-203.13 service sink.
4626.1085 5-203.14 backflow prevention device; when required.*
4626.1090 5-203.15 backflow prevention device; carbonator.*
4626.1095 5-204.11 handwashing lavatory.*
4626.1100 5-204.12 backflow prevention device; location.
4626.1105 5-204.13 conditioning device; location.
4626.1110 5-205.11 using handwashing lavatory.
4626.1115 5-205.12 prohibiting cross-connection.*
4626.1120 5-205.13 scheduling inspection and service for water treatment device.
4626.1125 5-205.14 water reservoir of fogging devices; cleaning.*
4626.1130 5-205.15 system maintained in good repair.*
4626.1135 5-301.11 approved.
4626.1140 5-302.16 hose; construction and identification.
4626.1145 5-303.11 filter; compressed air.
4626.1150 5-303.12 protective equipment or device.

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4626.1155 5-303.13 mobile food establishment tank inlet.
4626.1160 5-304.11 system flushing and disinfection.*
4626.1165 5-304.12 using pump and hose; backflow prevention.
4626.1170 5-304.13 protecting inlet, outlet, and hose fitting.
4626.1175 5-304.14 tank, pump, and hose; dedication.
4626.1180 5-401.11 capacity and drainage.
4626.1185 5-402.11 establishment drainage system.
4626.1190 5-402.12 backflow prevention.*
4626.1195 5-402.13 grease trap.
4626.1200 5-402.14 conveying sewage.*
4626.1205 5-402.15 removing mobile food establishment wastes.
4626.1210 5-402.16 flushing waste retention tank.
4626.1215 5-403.11 approved sewage disposal system.*
4626.1220 5-403.12 other liquid wastes and rainwater.
4626.1225 5-501.10 indoor storage area.
4626.1230 5-501.11 outdoor storage surface.
4626.1235 5-501.12 outdoor enclosure.
4626.1240 5-501.13 receptacles.
4626.1245 5-501.14 receptacles in vending machines.
4626.1250 5-501.15 outside receptacles.
4626.1255 5-501.16 storage areas, rooms, and receptacles; capacity and availability.
4626.1260 5-501.17 toilet room receptacle; covered.
4626.1265 5-501.18 cleaning equipment and supplies.
4626.1270 5-501.19 storage areas, redeeming machines, equipment, and receptacles; location.
4626.1275 5-501.110 storing refuse, recyclables, and returnables.
4626.1280 5-501.111 areas, enclosures, and receptacles; good repair.
4626.1285 5-501.112 outside storage prohibitions.
4626.1290 5-501.113 covering receptacles.
4626.1295 5-501.114 using drain plugs.
4626.1300 5-501.115 maintaining refuse areas and enclosures.
4626.1305 5-501.116 cleaning receptacles.
4626.1310 5-502.11 frequency.
4626.1315 5-502.12 receptacles or vehicles.

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4626.1320 5-503.11 community or individual facility.
4626.1325 6-101.11 surface characteristics; indoor areas.
4626.1330 6-102.11 surface characteristics; outdoor areas.
4626.1335 6-201.11 floors, walls, and ceilings.
4626.1340 6-201.12 floors, walls, and ceilings; utility lines.
4626.1345 6-201.13 floor and wall junctures; coved and enclosed or sealed.
4626.1350 6-201.14 floor carpeting; restrictions and installation.
4626.1355 6-201.15 floor covering; mats and duckboards.
4626.1360 6-201.16 wall and ceiling coverings and coatings.
4626.1365 6-201.17 walls and ceilings; attachments.
4626.1370 6-201.18 walls and ceilings; studs, joists, and rafters.
4626.1375 6-202.11 light bulbs; protective shielding.
4626.1380 6-202.12 heating, ventilating, and air conditioning system vents.
4626.1385 6-202.13 insect control devices; design and installation.
4626.1390 6-202.14 toilet rooms; enclosed.
4626.1395 6-202.15 outer openings; protected.
4626.1400 6-202.16 exterior walls and roofs; protective barrier.
4626.1405 6-202.17 outdoor food vending areas; overhead protection.
4626.1410 6-202.18 outdoor servicing areas; overhead protection.
4626.1415 6-202.19 outdoor walking and driving surfaces; graded to drain.
4626.1420 6-202.110 outdoor refuse areas; curbed and graded to drain.
4626.1425 6-202.111 private homes and living or sleeping quarters; use prohibition.
4626.1430 6-202.112 living or sleeping quarters; separation.
4626.1435 6-301.10 minimum number.
4626.1440 6-301.11 handwashing cleanser and nailbrush; availability.
4626.1445 6-301.12 hand drying provision.
4626.1450 6-301.13 disposable towels; waste receptacle.
4626.1455 6-301.14 handwashing aids and devices; use restrictions.
4626.1460 6-302.10 toilets and urinals; minimum number.
4626.1465 6-302.11 toilet tissue; availability.
4626.1470 6-303.11 lighting intensity.
4626.1475 6-304.11 mechanical.
4626.1480 6-305.11 dressing rooms and lockers; designation.

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4626.1485 6-306.10 service sink; availability.
4626.1490 6-401.10 handwashing lavatories; conveniently located.
4626.1495 6-402.11 toilet rooms; convenience and accessibility.
4626.1500 6-403.11 designated areas.
4626.1505 6-404.11 segregation and location.
4626.1510 6-405.10 equipment, receptacles, and designated storage area.
4626.1515 6-501.11 repairing.
4626.1520 6-501.12 cleaning; frequency and restrictions.
4626.1525 6-501.13 cleaning floors; dustless methods.
4626.1530 6-501.14 cleaning ventilation systems; nuisance and discharge prohibition.
4626.1535 6-501.15 cleaning maintenance tools; preventing contamination.
4626.1540 6-501.16 drying mops.
4626.1545 6-501.17 absorbent materials on floors; use limitation.
4626.1550 6-501.18 maintaining and using handwashing lavatories.
4626.1555 6-501.19 closing toilet room doors.
4626.1560 6-501.110 using dressing rooms and lockers.
4626.1565 6-501.111 controlling pests.*
4626.1570 6-501.112 removing dead or trapped pests.
4626.1575 6-501.113 storing maintenance equipment.
4626.1580 6-501.114 maintaining premises; unnecessary items and litter.
4626.1585 6-501.115 prohibiting animals.*
4626.1590 7-101.11 identifying information; prominence.*
4626.1595 7-102.11 common name.*
4626.1600 7-201.11 separation.*
4626.1605 7-202.11 restriction.
4626.1610 7-202.12 conditions of use.*
4626.1615 7-203.11 poisonous or toxic material containers.*
4626.1620 7-204.11 sanitizers; criteria.*
4626.1625 7-204.12 chemicals for washing fruits and vegetables; criteria.*
4626.1630 7-204.13 boiler water additives; criteria.*
4626.1635 7-204.14 drying agents; criteria.*
4626.1640 7-205.11 incidental food contact; criteria.*
4626.1645 7-206.11 restricted use pesticides; criteria.*
4626.1650 7-206.12 rodent bait stations.*

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4626.1655 7-206.13 tracking powders; pest control and monitoring.*
4626.1660 7-207.11 restriction and storage.*
4626.1665 7-207.12 refrigerated medicines; storage.*
4626.1670 7-208.11 storage.*
4626.1675 7-209.11 personal care items; storage.
4626.1680 7-301.11 poisonous or toxic materials; separation.*
4626.1685 8-101.10 public health protection.
4626.1690 8-103.10 variance request; procedures.*
4626.1695 Criteria for decision.*
4626.1700 8-103.12 conditions; haccp; notification of decision.*
4626.1705 8-103.13 effect of alternative measures or conditions.
4626.1710 Renewal of variance.*
4626.1715 Denial, revocation, or refusal to renew; appeals.
4626.1720 8-201.11 review of plans.
4626.1721 [renumbered 1560.9000]
4626.1725 8-201.12 contents of plans and specifications.
4626.1730 8-201.13 when a haccp plan is required.
4626.1735 8-201.14 contents of haccp plan.
4626.1740 8-202.10 trade secrets.
4626.1745 8-203.10 preoperational inspections.
4626.1750 Notice of opening.
4626.1755 8-301.11 prerequisite for operation.
4626.1760 8-302.11 application.
4626.1765 8-302.12 form of submission.
4626.1770 8-302.13 qualifications and responsibilities of applicants.
4626.1775 8-302.14 contents of application.
4626.1780 8-304.20 license not transferable.
4626.1785 8-401.10 inspection.
4626.1790 8-402.11 allowed at reasonable times after due notice.
4626.1795 8-404.11 emergency reporting.
4626.1800 Food samples.
4626.1805 Embargo.
4626.1810 Condemnation.

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4626.1815 Tag.
4626.1820 Minnesota clean indoor air act.
4626.1825 Emergency first aid for choking.
4626.1830 Applicability.
4626.1835 General exemptions.
4626.1840 Mass gathering exemptions.
4626.1845 Additional requirements.
4626.1850 Food carts.
4626.1855 Special event food stands.
4626.1860 Mobile food establishments; seasonal temporary food stands; seasonal permanent food stands.
4626.1865 Mass gatherings.
4626.1870 Retail food vehicles, portable structures, or carts.


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Minnesota Rules, Chapter 4626.2000 - 4626.2525
Certified Food Manager Requirements

4626.2000 Definitions.
4626.2005 Scope.
4626.2010 Certified food manager requirements for food establishments.
4626.2015 Certified food manager qualifications and application.
4626.2020 Recognized examinations.
4626.2025 Variance.

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Minnesota Statutes, Chapter 157
Food, Beverage, and Lodging Establishments

Repealed, Renumbered, etc. Sections within Minnesota Statutes,
Chapter 157

157.011 Rules.
157.15 Definitions.
157.16 Licenses required; fees.
157.17 Additional registration required for boarding and lodging establishments or lodging establishments; special services.
157.20 Inspection; frequency; risk categories; orders.
157.21 Inspection records.
157.215 Pilot project.
157.22 Exemptions.

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Updated Wednesday, December 04, 2013 at 02:20PM