Food Business Fact Sheets
Safe Food is Good Business
On this page:
Minnesota Food Code Fact Sheets
Other Food Fact Sheets for Businesses
Las Hojas españolas del Hecho del Código del Alimento
de Minnesota
Minnesota Food Code Fact Sheets
- Cooking Beef and Corned Beef Roasts
- Cooling Potentially Hazardous Foods
- Date Marking
- Employee Personal Hygiene
- Food Safety and Vending Machines
- Hand Sanitizers and Single-Use Gloves
- Handwashing in Food Service
- Hazard Analysis Critical Control Point (HACCP)
- Molluscan Shellfish
- Person in Charge
- Potentially Hazardous Foods
- Potluck Events
- Receiving Food Products
- Reporting Illness in Food Workers
- Safe Sanitizing
- Temperature Requirements for Potentially Hazardous Foods
- Time as a Public Health Control
Other Food Fact Sheets for Businesses
- Existing Food Facilities Planning to Can Fresh Foods for Sale or Service (PDF: 451 KB / 2 pages)
- Existing Food Facilities Planning to Freeze, Dry or Otherwise Preserve Fresh Foods for Sale or Service (PDF: 228 KB / 2 pages)
- Food Catering Requirements
- Food Safety During Power Outages in Food Establishments
- Food Safety After a Fire
- Food Safety Guidelines for Onsite Feeding Locations, Food Shelves and Food Banks (PDF: 138KB/23 pages)
- Guidelines for Safe Handling of Drinking Water at a Golf Course
- Hand Sanitizers: Not a Replacement for Handwashing in Food Service Settings
- Safe Use of Salad bars in Schools
- Approved Sources of Meat and Poultry for Food Facilities
(PDF: 391KB/4 pages) - Sale of Home or Farm Raised Poultry
(PDF: 491KB/ 5 pages) - Sale of Locally Raised Eggs to Food Facilities
(PDF: 594 KB/5 pages) - School Concession Stands - Licensing
- School Concession Stands - Operations
- Serving Locally Grown Produce in Food Facilities
(PDF: 299 KB/2 pages) - Testing Positive for E.coli/fecal Coliform Bacteria
- Testing Positive for Total Coliform Bacteria
- Wild Game Dinner
Las Hojas españolas del Hecho del Código del Alimento de Minnesota
- Enfriamiento de alimentos potencialmente peligrosos
- Higiene personal del empleado
- Puntos de control críticos en el análisis de peligro
- El lavado apropiado de manos
- Las personas responsables
- Alimentos potencialmente peligrosos
- Sanidad, esterilización e higiene apropriados
- Requisitos de temperaturas para los alimentos potencialmente peligrosos
- Glosario y Explicaciones
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Spotlight
Hand Sanitizers: Not a Replacement for Handwashing in Food Service Settings
Chicks and Ducklings: Salmonella
Those cute little chicks and ducklings can be a great attraction for children this time of year, but they can also be a source of illness.
Questions?
health.foodlodging@state.mn.us or
651-201-4500
