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 Product Basic Label Requirements
- 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 Locally-Grown Produce
- Safe Sanitizing
- Temperature Requirements for Potentially Hazardous Foods
- Time as a Public Health Control
Other Food Fact Sheets for Businesses
- 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
- Sale of meat and poultry products to grocery stores and restaurants
- Sale of shell eggs to grocery stores and restaurants
- School Concession Stands - Licensing
- School Concession Stands - Operations
- 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
Reporting Suspected Foodborne Illness
Please call the Minnesota Department of Health if you suspect you have a foodborne or waterborne illness. MDH will relay the necessary information to the appropriate local health authorities.
Turkey: Safe Thawing and Cooking
Food safety tips for handling, thawing, roasting, storing, and reheating turkey.
Norovirus Infection
Noroviruses are members of a group of viruses called caliciviruses also known previously as “Norwalk-like viruses.” Learn more about Norovirus, how to minimize your risk of acquiring norovirus infection, required reporting information, clinical features, laboratory diagnosis, treatment and more.
Questions?
Contact the Food, Beverage, and Lodging Program at health.foodlodging@state.mn.us or
651-201-4500