FOOD, POOLS, AND LODGING SERVICES
Catering
Every day, Minnesota food establishments provide food service at events such as weddings,
graduation parties or business conferences. The challenges of safely preparing, storing, and
transporting large volumes of food typically associated with catered events present increased
food safety risks. This fact sheet highlights important requirements and safety considerations
for food establishment operators who want to cater in Minnesota.
Licensing
Food establishments that prepare food
under contract in support of an event such
as a reception, party, luncheon, conference,
ceremony or trade show must be licensed.
All caterers operating in Minnesota,
including those based in neighboring states,
must operate in compliance with the
Minnesota food code.
Food establishments in Minnesota are
licensed by a variety of different agencies.
The establishment’s location and menu
determine which agency will issue the
license. To find out which agency will issue
a license, see the Licensing website. Contact
the agency that issues the license for the
establishment for more information about
how the Minnesota food code applies to
your establishment.
Other ordinances, such as, zoning, building,
and liquor may apply.
Certification
Minnesota food code requires one full-time
Minnesota certified food manager (CFM) in
most food establishments. To find out more
about CFM requirements, training and
certification see the Minnesota Certified
Food Manager (CFM) website.
Menu, food flow and
equipment
Menu and food flow determine the type of
equipment required and whether the
operation can be approved. Menu changes
may affect equipment requirements. Food
flow includes all receiving, storage,
preparation and service steps.
Food must be adequately protected when
transported, stored or displayed to prevent
cross-contamination or contamination by
dust, insects or other sources. Food grade
containers capable of maintaining food at
safe temperatures in a sanitary manner are
required for delivery or catering. Food,
equipment and vehicles must be kept clean.
Keeping food safe
A caterer is responsible for maintaining
control of and ensuring the safety of the
food from receiving to service.
When food is being prepared for a catering
event, the following can increase the risk of
a foodborne illness outbreak:
▪
Poor employee health and hygiene
▪
Improper cooking temperatures and
times
▪
Food from unsafe sources
CATERING
▪
Improper hot and cold holding
temperatures and times
▪
Cross-contamination and contaminated
equipment
Some effective control measures to reduce
the risk of a foodborne illness outbreak are:
▪
Exclude ill employees, wash hands
properly, and limit bare hand contact
with food.
▪
Cook raw animal foods to at least the
minimum temperatures and times.
▪
Verify food sources and evaluate
received foods for temperature abuse,
cross-contamination and labeling.
▪
Avoid the temperature danger zone
(between 41°F and 140°F).
▪
Properly store food and wash, rinse, and
sanitize food-contact surfaces.
The Food Business Fact Sheets website
provides more information about
Minnesota food code requirements, such as
employee personal hygiene, temperature
and time requirements for foods, serving
locally grown produce in food facilities,
cooling potentially hazardous foods, and
safe operation of a food establishment.
Frequently asked
questions
Can more than one business
operate out of the same
location?
Yes. Any facility used for catering
operations must meet construction
standards appropriate to the menu and
volume of food prepared in that kitchen.
Each operator in a shared space must
obtain a license to operate at that location.
2
Can caterers cook and
assemble food on site at
contracted events?
Yes. Foods may be cooked and assembled
on site when control measures are followed
to reduce the risk of foodborne illness. Each
catering business is unique and operators
should discuss menu and food flow, volume
and timing, equipment, cleaning and
sanitizing, and utilities with their inspector
to determine specific requirements.
Are there additional
requirements a caterer
needs to consider?
Yes. Caterers must meet safe operation
requirements including water supply,
sewage disposal, and utilities. Before
providing food catering services contact
your inspector or licensing agency for plan
review requirements.
MDH or the agency issuing the license must
approve food service plans before new
construction or remodeling begins. MDH
plan review resources are available at the
Plan Review website.
Resources
Licensing
(http://www.health.state.mn.us/divs/eh/food/license/ind
ex.html)
Minnesota Certified Food Manager (CFM)
(http://www.health.state.mn.us/divs/eh/food/cfm/index.
html)
Food Business Fact Sheets
(http://www.health.state.mn.us/divs/eh/food/fs/index.ht
ml)
Plan Review
(http://www.health.state.mn.us/divs/eh/food/license/pla
nreview.html)
Caterer’s Permit with Alcohol, Minnesota Department of
Public Safety
(http://mn.gov/elicense/licenses/licensedetail.jsp?URI=tc
m:29-2728&CT_URI=tcm:27-117-32)
CATERING
Minnesota Department of Health
Food, Pools, and Lodging Services
P.O. Box 64975
St. Paul, MN 55164-0975
651-201-4500
[email protected]
Food, Pools, and Lodging Services
(http://www.health.state.mn.us/divs/eh/fpls/)
MDH DISTRICT OFFICES
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Bemidji
Duluth
Fergus Falls
Mankato
Marshall
Metro
Rochester
St. Cloud
218-308-2100
218-302-6166
218-332-5150
507-344-2700
507-476-4220
651-201-4500
507-206-2700
320-223-7300
OCTOBER 2015
REVISION 1.0
To obtain this information
in a different format, call:
651-201-4500
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