The University of Minnesota complies with Minnesota Food Code (MN Rules Chapter 4626) to ensure food establishments safely handle, store, prepare, and serve foods to the University community. All foods offered for sale on University property must be in compliance with this code.
This policy affects all University students, faculty, staff, and visitors; particularly individuals who eat in campus dining facilities and/or live in University housing. In addition, all staff who work in University dining or housing facilities, and staff charged with maintenance of those facilities are impacted.
Requirements for Food Service Roles
Requirements for Food Service Roles
Food Service
Providers
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Food Service Employees
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Food Service Managers
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You must:
- Comply with all applicable Federal, State, and University standards and regulations
- Ensure that food establishment managers are trained and certified as food service managers as per Minnesota Food Code
- Report all foodborne illness complaints promptly to HSRM (612) 626-6002 during regular business hours, or to the MDH Foodborne Hotline (877) 366-3455 after hours
- Report kitchen fires or other emergencies promptly to 911
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You must:
- Report information about health and activities related to diseases transmissible through food to the Food Service Manager, including:
- Diarrhea, vomiting, or other acute gastrointestinal illness
- Jaundice
- An infected wound, boil, or other lesion containing pus on the hands, wrists, or exposed portions of the arms
- Salmonella, Shigella, Escherichia coli (E. coli), or other enteric bacterial pathogen
- Hepatitis A virus or norovirus
Note: Food service applicants to whom a conditional offer of employment is made must also report any of the above information
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You must:
- Fulfill the requirements of Minnesota law to obtain Food Service Manager certification or the ServSafe Certification
- Provide proof of certification to HSRM on request
- Notify HSRM of any food employee reporting any issues related to diseases transmissible through food
- Maintain a record of all employee reports of illness, which must be available for review by HSRM sanitarians upon request
- Correct food safety violations in the time and manner specified by HSRM inspectors
- Participate in training, continuing education, and/or re-certification, as needed, through MDH approved courses or comparable HSRM courses
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