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The presentation explains how the changes affect Minnesota state campuses wherever food is served, including events, childcare, and outside programs, and what CFOs should do to ensure location mapping, compliance responsibility, and required written programs. It outlines four focus areas and summarizes key terminology updates such as PHF to TCS and Priority 1–3 risk tiering, including operator impacts and public health protections.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/20-questions-major-changes-of-concern-minnesota-food-code-september-2018/340499/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/20-questions-major-changes-of-concern-minnesota-food-code-september-2018/340499.png","ImageObject",300,407,{"name":92,"@type":93},"Adam","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-22","2026-09-22",true,{"@type":102,"interactionType":103,"userInteractionCount":39},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"Why were the Minnesota Food Code updates introduced in 2018?","Question",{"text":112,"@type":113},"Food safety has become a major concern nationwide, and efforts to manage food illness outbreaks led Minnesota Departments of Health and Agriculture to update the Minnesota Food Code in 2018.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"How should CFOs support campus compliance with the revised Minnesota Food Code?",{"text":117,"@type":113},"CFOs should identify all campus food-service locations and circumstances, determine the required compliance for each, assign compliance responsibility, and ensure required written programs (campus and vendor) are in place with compliance documentation.",{"name":119,"@type":110,"acceptedAnswer":120},"What is the key terminology change from PHF to TCS?",{"text":121,"@type":113},"The revision redefines “potentially hazardous” (PHF) as “time/temperature control for safety” (TCS) food, describing TCS as food requiring time/temperature control to limit pathogen growth or toxin formation.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},340499,1790544092,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":39,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":139,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":144,"read_time":145},1374404737137,"https://ap-avatar.wpscdn.com/davatar_155a257f0dc6eb9ab79c44ca47cae57d","20 Questions: Major Changes of Concern  \nMinnesota Food Code  \nMinnesota Departments of Agriculture and Health  \nSEPTEMBER2018  \nFood Safety  \n• Food safety has become a major concern across the United States.  \n• Raw meat, fresh leafy vegetables, packaged processed products, etc. are tested each and everyday.  \n• Each day it seems that another food recall is being done .  \n• In an effort to manage these food illness outbreaks the Minnesota Departments of Health and Agriculture have updated the Minnesota Food Code in 2018.  \nHow does this impact Minnesota State Campuses?  \n• It is more than just our food service vendors and your cafeterias . Does your campus:  \n• Have athletic events with concession stands?  \n• Have a daycare center?  \n• Does your campus student or campus associations sponsor events where food is served?  \n• Do you have pot lucks on campus?  \n• Do you have program cookouts?  \n• Do outside companies use your campus for programs where food is served?  \n• Wherever food is served on campus an evaluation needs to be made to determine necessary compliance to the Minnesota Food Code.  \nCFO Actions  \nCFOs are asked to facilitate implementation of changes at campuses by:  \n1. Identifying all locations and circumstances where food is served on campus .  \n2. Determining required food code compliance for each location and circumstance .  \n3. Assigning food code compliance responsibility for each location and circumstance .  \n4. Ensuring that required written programs (both campus and vendor) are in place and compliance documentation is being done .  \nObjectives  \n• Presentation encompasses 20 of most impactful changes to the Minnesota Food Code for food establishment operators .  \n• Broken down into four sections: Terminology, Food Handling, Health and Hygiene, and Equipment and Facilities .  \n• Each topic provides brief summary of the proposed change, how it will affect operators, and how public health is protected.  \nTerminology 1: PHF 􀃆 TCS  \nWhat: The revision redefines “potentially hazardous” food (PHF) as “time/temperature control for safety” food (TCS) .  \nTime/temperature control for safety food (TCS) means a food that requires time/temperature control for safety to limit pathogenic microorganism growth or toxin formation .  \nHow this will affect operators:  \n• Does not change any requirements for majority of food items  \n• Formally defines cut tomatoes and cut leafy greens as TCS  \n• Provides method of determining if food is non-TCS based on the food’s water activity and pH or if a product assessment is needed  \nWhy: Clarifies and improves decision-making process determining whether or not food can support pathogen growth or toxin formation to reduce the risk of foodborne illness  \nTerminology  \n2: Critical/Non-Critical 􀃆 Priority 1, 2, 3  \nWhat: The revision replaces the previous categories of“critical” and “non-critical” with “Priority 1” or “P1,” “Priority 2” or “P2,” and “Priority 3”(no subscript) .  \nHow this will affect operators: Classifies code provisions based on impact they have on operational risk factors  \nWhy: The three tiers of code provisions identify risk-based controls within the food code  \nSEPTEMBER2018 10  \nPriority 1 item or P1 includes:  \nItems with quantifiable measure to show control of hazards:  \n• Food temps:  \n• Cooking  \n• Cooling  \n• Reheating  \n• Handwashing  \n• Date marking  \nPriority 2 item or P2 includes:  \nItems that require specific actions, equipment, or procedures by industry management to control risk factors that contribute to foodborne illness or injury:  \n• Personnel training  \n• Infrastructure/Facilities  \n• Equipment and utensils  \n• Documentation, recording keeping, labeling  \n4626.0020 Subp. 65c Priority 3 item  \n“Priority 3 item” means a provision of the code that isnot designated as a Priority 1 item or as a Priority 2 item .  \n• Usually relates to good practices:  \n• Cleaning frequency  \n• Operation controls and general sanitation  \n• Sanitation standard operating p","cbCaiuIHQrdfgJPA","https://ap.wps.com/l/cbCaiuIHQrdfgJPA","pdf",678625,39,"English","# Food Safety Context\n## Minnesota Food Code Update (September 2018)\n# Impact on Minnesota State Campuses\n## Where food is served and evaluation needs\n# CFO Actions\n## Identify locations and circumstances\n## Determine compliance and assign responsibility\n## Ensure written programs and documentation\n# Objectives and Presentation Structure\n## Four sections of major changes\n# Terminology Updates\n## PHF to TCS\n## Critical/Non-Critical to Priority 1–3\n## Priority 1 and Priority 2 item examples\n## Priority 3 item definition","[{\"question\":\"Why were the Minnesota Food Code updates introduced in 2018?\",\"answer\":\"Food safety has become a major concern nationwide, and efforts to manage food illness outbreaks led Minnesota Departments of Health and Agriculture to update the Minnesota Food Code in 2018.\"},{\"question\":\"How should CFOs support campus compliance with the revised Minnesota Food Code?\",\"answer\":\"CFOs should identify all campus food-service locations and circumstances, determine the required compliance for each, assign compliance responsibility, and ensure required written programs (campus and vendor) are in place with compliance documentation.\"},{\"question\":\"What is the key terminology change from PHF to TCS?\",\"answer\":\"The revision redefines “potentially hazardous” (PHF) as “time/temperature control for safety” (TCS) food, describing TCS as food requiring time/temperature control to limit pathogen growth or toxin formation.\"}]","20 Questions - Major Changes of Concern - Minnesota Food Code - September 2018 | PDF",1790036880,98]