Food & Beverage Food Safety Fact Sheets

Personal Hygiene


Handwashing is one of the most effective ways to prevent the spread of foodborne illnesses. Proper handwashing technique, frequency and establishment policy are critical concepts for all food and beverage services.  Important printable fact sheets for personal hygiene can be found at the Minnesota Department of Health web site.

____________________________________________________

Employee Illness


Along with improper handwashing, ill employees working in food service is a leading causes of foodborne outbreaks in establishments. An employee exclusion and restriction policy must be documented and implemented at food establishments as required by the Health Authority.  Proper recording of ill employees is also required.

Download the Food & Beverage Employee Illness Log


Adobe® Acrobat® PDF File Icon     Food & Beverage Employee Illness Log (PDF:  69.0 KB)

Important printable fact sheets for employee illness and managerial actions can be found at the Minnesota Department of Health web site.

____________________________________________________

Time - Temperature


Knowing the time and temperature relationships for cooking, cooling, re-heating, holding and storage of food is critical for food safety and product quality. A thorough understanding of the time - temperature relationship is required by the Health Authority. Information and printable fact sheets on time - temperature can be found at the Minnesota Department of Health web site.

____________________________________________________

Approved Food Source


Knowing the origin of a food or beverage product is critical for food safety.  All food and beverage items in a licensed establishment must be acquired through an approved food source and clearly labeled. Information and printable fact sheets on approved food sources and labeling can be found at the University of Minnesota Extension web site.

____________________________________________________

Cleaning and Sanitizing


Proper cleaning and sanitizing of food service equipment is a vital food safety practice. Unsanitary equipment and cross contamination is one of the leading contributors to foodborne illnesses. Information and printable fact sheets on cleaning, sanitizing and cross-contamination can be found at these links:
____________________________________________________

Additional Food Safety Links


____________________________________________________

Seasonal Food Stands / Carts


A seasonal temporary food stand (STF) is a food and beverage service establishment that is disassembled and moved from location to location. The food stand must operate for no more than 21 days annually at any one location unless approved by the licensing agency. All food stands must operate in compliance with the Minnesota Food Code. View more information on Seasonal Temporary Food Stands at the Minnesota Department of Health web site.

A food cart (FC) is a food and beverage service establishment that is a non-motorized vehicle self-propelled by the operator. All FC must operate in compliance with the Minnesota Food Code. View more information on Food Carts at the Minnesota Department of Health web site.

Adobe and Acrobat are either registered trademarks or trademarks of Adobe Systems Incorporated in the United States and/or other countries.