Seasonal Permanent Food Stands Plan Review
Food, Pools, and Lodging Services (FPLS)

A seasonal permanent food stand (SPF) is a food and beverage service establishment that is a permanent food service stand or building, but operates no more than 21 days annually. All food stands must operate in compliance with the Minnesota food code.

For information about the requirements for obtaining a license for a seasonal temporary food stand, see our factsheet:

Plan Review Application

Construction Guide

The Mobile Food Unit, Seasonal Temporary Food Stand and Seasonal Permanent Food Stand Construction Guide provides additional guidance for construction and operation of a SPF, including information about equipment; sinks; floor, wall and ceiling finishes; water; sewage; and utilities.

Plan Submittal and Licensing

Individuals or groups interested in operating a SPF must submit a plan review application with fees and obtain approval before beginning new construction or remodeling.

The menu and location of operation determine which agency is responsible for plan review and licensing. To determine whether your license will be issued by the Minnesota Department of Health (MDH), or another agency, see the Food, Pools, and Lodging Services Section website at Licensing Jurisdiction contact information.

MDH plan approval letters will include a license application. Submit the completed license application and appropriate fee, and contact MDH to schedule a preoperational inspection at least 14 days prior to your first event.

Handwashing

Handwashing is the single most effective means of preventing the spread of disease causing microbes and pathogens.

Handwashing sink(s) must be set up and operational prior to the start of an event, be easily accessible to all employees and used for no other purpose.
Handwashing sink(s) must be supplied with running water at a temperature between 70°F and 110°F, soap, nailbrush and disposable towels.

Gloves, wet-wipes or hand sanitizers are not substitutes for handwashing.
Hands must be washed before working with food, clean equipment and utensils; after smoking, eating or drinking, or using toilet facilities; or any time hands become contaminated.

Limiting Bare Hand Contact

Limit bare hand contact with ready-to-eat or cooked foods by wearing disposable gloves or using utensils, deli tissue, spatulas, tongs or other dispensing equipment.

Healthy Employees

Employees who have been ill with vomiting and/or diarrhea should
not work in a food establishment for at least 24 hours after their
symptoms end.

Employees must dress in clean clothing and wear an effective hair
restraint such as a hairnet, hat or scarf. While preparing food, a
food employee must not have painted or false fingernails, nor wear
jewelry on the arms and hands, except for a wedding band or other
plain ring.

Person in Charge

The person in charge (PIC) must be present during all hours of
operation and service. The PIC must be able to demonstrate
knowledge of foodborne illness prevention as it relates to the food
preparation processes of the SPF. The PIC is responsible for
providing employees with safe food handling information needed
while performing their job and to ensure the employees follow
approved procedures.

Food Sources

All food, beverages and ice must be obtained from approved
sources. Food cannot be prepared or stored in a home. Off-site
preparation or storage must be done at a licensed food
establishment.

Cleaning and Sanitizing

Utensils and equipment must be washed, rinsed, sanitized and air
dried after each use in an approved sanitizer at the required
strength and contact time.

Approved sanitizers may include chlorine bleach, quaternary
ammonium or iodine. Always follow label instructions. Use the
required sanitizer solution strength and contact time.
Damp or soiled wiping cloths must be stored in an approved
sanitizer at the required strength. Provide an appropriate test kit to
check the concentration of the sanitizer used.

Avoiding Cross-Contamination

Do not cross-contaminate ready-to-eat foods with raw meats,
poultry and fish. Common cross-contaminated items may include
cutting boards, cooking utensils, cloths, aprons and hands.

Ice must be stored and handled as a food product. Drained ice used
to cool beverages must not be used in drinks or food preparation.

Safe Food Temperatures

Cook all potentially hazardous food to the following temperatures or hotter: poultry, 165°F; ground beef, sausage, gyro, 155°F; pork, 155°F; fish, shrimp, shell eggs, 145°F; beef steak, beef roast, lamb, 145°F.

Hold hot foods at or above 140°F. Hold cold foods at or below 41°F. Never thaw foods on the counter.

Provide accurate thermometers for monitoring food temperatures and in all refrigeration units.

Food Safety Fact Sheets

Additional food safety information is available at:

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Updated Monday, May 12, 2014 at 02:48PM