Food Establishment Info | FAQs | Food Safety | Plan Review | Starting a Food Establishment | Temporary Food Establishments | Return to Businesses
Starting a Food Service Establishment in Ramsey County
Have you been dreaming of owning your own Food Establishment? Now, you can make it a reality! Read the following information so you don’t miss a critical step that might delay your grand opening!
Who Needs a License?
Facilities requiring a food license include:
Restaurant, Bars and Supper Clubs | Assisted Living Facilities | Bed and Breakfast Operations | Catering Kitchens and Commissaries | Convenience Stores and Delicatessens | Public and Private School Kitchens | Snack Bars and Cafeterias | Other Food Service Operations | License Application (pdf)
First Steps
Contact the city or township where your food business will be located. Ask them about the following local ordinances, requirements and permits:
- Zoning
- Building (including plumbing, electrical & mechanical)
- Fire
- Contact the Minnesota Department of Labor and Industry for plumbing requirements at 651.284.5067.
- Contact Environmental Health through Saint Paul – Ramsey County Public Health at 651.266.1199 for information on food code requirements and the food service establishment plan review process.
Note: This office does not serve the cities of St. Paul and Maplewood.
Plan Review
A Plan Review is required for all new food establishments and is also required when remodeling any existing food establishments. A food license cannot be issued to a new food establishment until the plan review process has been completed.
Building plans must be submitted to the local building office in your area.
The Minnesota Department of Labor and Industry does plumbing plan reviews. Plumbing plans must be approved at least 30 days prior to construction.
Resources Available
Other Requirements
- Taxpayer ID & Tax Permits - Contact the MN Department of Revenue for a Taxpayer ID Number and sales & use tax permits. The Taxpayer ID Number is different from the Employer ID Number.
- Employer ID - Contact the IRS for information on a Federal Employer ID Number. The Federal Employer ID Number is different from the Taxpayer ID Number.
- Liquor Licenses & Cigarette Vending - Contact your city or township regarding local liquor licenses. Contact the MN Department of Revenue for information regarding cigarette vending machines.
- Recycling Requirements (pdf)
Smoke-Free Restaurant Ordinance
Smoking is prohibited in all restaurants, bars and retail stores by state law.
Food Manager Certification
Each facility serving potentially hazardous foods must employ a certified food manager. The employee must be certified or be registered for a certification course before a food service license will be issued. Certification is obtained from Minnesota Department of Health (MDH) after passing an examination as part of a training course.
Food Manager Certification Courses (pdf) are offered throughout the year by many agencies and organizations, including Environmental Health. Participants successfully completing the full-day course will receive a certificate from the National Restaurant Association Education Foundation. The Minnesota Department of Health has more information on becoming certified by the State of Minnesota and requirements for continuing education.
Review the list of Food Manager Certification Courses (pdf) or contact our office at 651.266.1199.
Food Code Basics
All food service equipment must meet NSF International standards. Separate sinks are required for hand washing, dishwashing and food preparation. Approved floor, wall and ceiling finishes are required in the food preparation area, bar, storage area and toilet rooms. All cooking equipment which produces grease, vapors, steam, smoke or odors shall be located under an approved exhaust ventilation system. Smoking is prohibited in all restaurants, bars and retail stores by state law.
Ramsey County Food Protection Ordinance (pdf) | State of Minnesota's Food Code
Terms Used in Food Service
-
Certified Food Manager (CFM) - A minimum of one full time employee with supervisory responsibilities is required to be certified by MDH as a CFM.
-
Hazard Analysis Critical Control Point (HAACP) Plan - A plan to prevent, eliminate or reduce to safe levels any biological, chemical or physical hazards in food.
-
NSF International (NSF) - All equipment for a food service establishment must meet the sanitation standards identified by NSF.
-
Person-in-Charge (PIC) - A person must be present at a food establishment during all hours of operation who can demonstrate knowledge of food borne disease prevention and is responsible for assuring safe food handling practices.
-
Potentially Hazardous Food (PHF) - Many different foods can be considered PHFs. Typically, cooked grains and foods that are high in protein are at high risk for rapid bacterial growth when there are inadequate temperature controls. Examples of PHFs are rice, beans, eggs, meat, milk, cut melons, poultry, fish and bean sprouts.
Emergency Preparedness
The Twin Cities Metro Advanced Practice Center has made unique contributions to the nation’s preparedness by developing training material for Environmental Health Professionals that address environmental health emergency preparedness,including development of a number of tools and resources for preparedness that can be used by public health departments nationwide. As part of this effort, the Twin Cities Metro APC recently released its Emergency Handbook for Food Service Managers (pdf).
Contact Numbers
Minnesota Department of Agriculture, 651.201.6027 | Minnesota Department of Health, 651.201.5000 | Minnesota Department of Labor and Industry, 651.284.5067 | Department of Safety & Inspections, 651.266.9090 | City of Maplewood, 651.770.4500
