Food Business Fact Sheets
Minnesota Food Code Fact Sheets
- Approved Sources for Food Products (PDF)
- Aquaculture and Aquaponics Food Safety (PDF)
- Catering (PDF)
- Cleaning and Sanitizing (PDF)
- Consumer Advisory (PDF)
- Cooking Whole Meat Roasts (PDF)
- Cooling Time/Temperature Control for Safety Foods (TCS)(PDF)
- Date Marking (PDF)
- "Do you have vomiting and /or diarrhea?" (Postcard) (PDF)
- Employee Illness Decision Guide Poster (PDF)
- Employee Personal Hygiene (PDF)
- Equipment Requirements (PDF)
- Fish Intended for Raw Consumption (PDF)
- Food Labeling for Retail Food Establishments (PDF)
- Handwashing for Employees (PDF)
- Harvesting and Selling Wild Mushrooms in Minnesota (PDF)
- Highly Susceptible Population (PDF)
- Illness Reporting for Food Establishments (PDF)
- Major Food Allergens (PDF)
- Molluscan Shellfish (PDF)
- Noncontinuous Cooking (PDF)
- Person in Charge (PDF)
- Potluck Events (PDF)
- Preventing Contamination from Hands (PDF)
- Receiving Food Products (PDF)
- Reheating Ready-to-eat-Food (PDF)
- Specialized Processes in Retail Food Establishments (PDF)
- Stop, Wash, Work Handwashing Poster (PDF)
- Temperature and Time Requirements for Food (PDF)
- Time as a Public Health Control (TPHC)(PDF)
- Time/Temperature Control for Safety Food (PDF)
- Wild Game Dinners (PDF)
Other Food Fact Sheets for Businesses
- Approved Sources of Meat and Poultry for Food Facilities (PDF)
- Consumer Notice: Total Coliform Bacteria in a Noncommunity Drinking Water System (PDF)
- Food Safety During Power Outage (PDF)
- Food Safety After a Fire (PDF)
- Mass Feeding for Emergency Operations (PDF)
- Safe Use of Salad bars in Schools (PDF)
- Sale of Home or Farm Raised Poultry (PDF)
- Sale of Locally Raised Eggs to Food Facilities (PDF)
- Selling or Serving Locally Grown Produce in Food Facilities (PDF)
- Testing Positive for E.coli/fecal Coliform Bacteria (PDF)
Record observations and any corrective actions.
Spotlight
Minnesota Statutes, section157.22 Update - Chili or Soup Cook-Off Fundraisers
Make Handwashing a Healthy Habit
Thorough hand washing can help prevent disease.
Foodworker Illness Awareness
Workers who prepare food while experiencing diarrhea and/or vomiting are frequently linked to foodborne illness outbreaks in restaurants and other retail food outlets. As a food protection manager or worker you have a responsibility to protect yourself and your guests from foodborne illness.
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.
Preventing Foodborne Illness
There is a lot you can do to handle and prepare your food safely. Learn what
you can do to prepare, serve and store food safely.
