The standards with which food establishments must comply in the handling, storing, preparation and service of food to the retail food consumer.
Ramsey County Food Code (pdf) | State of Minnesota's Food Code
Food Safety in Emergencies
State and Federal resources for determining if food is safe and how to keep food safe to minimize the potential loss of food and reduce the risk of food-borne illness.
Minnesota Department of Health | Centers for Disease Control
Emergency Handbook for Food Service Managers
The Twin Cities Metro Advanced Practice Center (APC) has made unique contributions to the nation’s preparedness by developing training material and tools for Environmental Health Professionals. As part of this effort, they have released an Emergency Handbook for Food Service Managers.
The Emergency Handbook is a kit that contains the following:
1. Emergency Handbook for Food Managers – a quick-reference handbook that provides step-by-step emergency information on natural, accidental and deliberate emergencies and a self-inspection checklist for food security, with tips for managing longer-term emergencies.
2. Emergency Readiness for Food Workers – the photo lessons with the companion Discussion Guide for Food Managers mirror the topics in the handbook but are geared for staff training. The photo lessons are also intended as a guide for workers in an actual emergency.
Reporting a Foodborne Illness
Employee Illnesses: Reporting/Exclusion/Restriction (pdf)
Contact the Minnesota Department of Health (MDH) Foodborne Illness Hotline 1.877.FOOD.ILL or 1.877.366.3455
Report a Foodborne Illness | Why to Call the Hotline | What to Know Before Calling | Hotline Hours | What Happens After Calling
Thought for Food (pdf)
Thought for Food offers training tips for food service managers, the latest information about health issues in the food service industry and updated information on ordinances affecting food service establishments.
Subscribe to Thought for Food (Quarterly) | 2013 - Winter 2012 - Winter | Spring | Summer | Fall
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