[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-340497-105":3,"doc-detail-340497-en":81,"detail-sidebar-cat-0-en-105":98},{"code":4,"msg":5,"data":6},0,"ok",{"site_id":7,"language":8,"slug":9,"title":10,"keywords":11,"description":12,"schema_data":13,"social_meta":74,"head_meta":76,"extra_data":78,"updated_unix":80},105,"en","catering-food-safety-during-preparation-transport-and-service","Catering - Food Safety During Preparation, Transport and Service","","Guidance for Minnesota catering operations covering licensing, certification, menu planning, food flow, and equipment to prevent foodborne illness. It explains compliance with the Minnesota food code and how agencies handle plan review and licensing based on menu and location. Requirements include having a Minnesota certified food protection manager and using food-grade containers. Key controls address hygiene, safe cooking temperatures, approved sources, temperature danger zone avoidance, sanitation, and protecting food during storage, preparation, transport, and service.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/document/","Document",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/document/healthcare/","Healthcare",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/document/catering-food-safety-during-preparation-transport-and-service/340497/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/catering-food-safety-during-preparation-transport-and-service/340497.png","ImageObject",300,407,{"name":42,"@type":43},"Gelato","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-10-23","2026-09-22",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",10,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"Can more than one business operate out of the same location?","Question",{"text":63,"@type":64},"Yes. A shared catering facility must meet standards appropriate to the menu and volume prepared, and each operator must obtain a license for that location.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"Can caterers cook and assemble food on site at contracted events?",{"text":68,"@type":64},"Yes. Cooking and assembly onsite are allowed when control measures are followed to reduce the risk of foodborne illness. Operators should discuss menu and food flow, volume and timing, equipment, cleaning and sanitizing, and utilities with their inspector or appropriate agency.",{"name":70,"@type":61,"acceptedAnswer":71},"Are there additional requirements a caterer needs to consider?",{"text":72,"@type":64},"Yes. Caterers must meet safe operation requirements, including water supply, sewage disposal, and utilities.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},340497,1790126250,{"code":4,"msg":82,"data":83},"success",{"doc_id":79,"user_id":84,"nickname":42,"user_avatar":85,"doc_module":4,"category_id":86,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":87,"file_id":88,"file_url":89,"file_type":90,"file_size":91,"view_count":55,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":30,"language":92,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":93,"faqs":94,"seo_title":95,"seo_description":12,"update_tm":96,"read_time":97},19241457091524,"https://us-avatar.wpscdn.com/davatar_276721f389ce27ea32af1340a28f341c",7,"Catering  \nFOOD SAFETY DURING PREPARATION, TRANSPORT AND SERVICE  \nLicensing  \nFood catering means food that is prepared for service under contract for an event such as a reception, party, luncheon, conference, ceremony, or trade show. All caterers operating in Minnesota must operate in compliance with the Minnesota food code and other ordinances, such as zoning, building and liquor.  \nFood and beverage establishments in Minnesota are licensed by different agencies. The establishment's menu and location of operation determines which agency is responsible for plan review and licensing. To find out which agency is responsible, see the Licensing website. Contact the appropriate agency to discuss plan review and licensing requirements, and to obtain applications.  \nCertification  \nMinnesota food code requires one Minnesota certified food protection manager (CFPM) in most food establishments. To find out more about CFPM requirements, training and certification see the Minnesota Certified Food Protection Manager (CFPM) website.  \nMenu, food flow and equipment  \nMenu and food flow determine the type of equipment you are required to have. Menu changes may affect equipment requirements. Food flow includes all receiving, storage, preparation and serving steps.  \nUse food grade containers capable of maintaining food at safe temperatures and in a sanitary manner.  \nKeeping food safe  \nA food establishment doing catering is responsible for maintaining control of and ensuring the safety of the food from preparation to service to the consumer. Protect food during storage, preparation, transportation, and serving to prevent cross-contamination and contamination by dust, insects or other sources. Keep equipment and vehicles clean.  \nWhen food is prepared for a catering event, the following five factors can increase the risk of a foodborne illness outbreak:  \n▪ Poor employee health and hygiene  \n▪ Improper cooking temperatures and times  \n▪ Food from unsafe sources  \n▪ Improper hot and cold holding temperatures and times  \n▪ Cross-contamination and contaminated equipment  \nFive effective control measures to reduce the risk of a foodborne illness outbreak are:  \n▪ Exclude ill employees, wash hands properly, and prevent bare hand contact with ready-to-eat food.  \n▪ Cook raw animal foods to the temperatures and times required in the Minnesota food code.  \n▪ Verify that all food is from approved sources, received at required temperatures and in good condition.  \n▪ Keep food out of the temperature danger zone (between 41°F and 135°F) .  \n▪ Properly store food and wash, rinse, and sanitize food-contact surfaces.  \nThe Food Business Fact Sheets website provides more information about Minnesota food code requirements, such as employee personal hygiene, temperature and time requirements for food, selling or serving locally grown produce in food facilities, cooling time/temperature control for safety food, and safe operation of a food establishment.  \nFrequently asked questions  \nCan more than one business operate out of the same location?  \nYes. Any facility used for catering operations must meet 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.  \nCan caterers cook and assemble food on site at contracted events?  \nYes. Food may be cooked and assembled onsite 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 or appropriate agency to determine specific requirements.  \nAre there additional requirements a caterer needs to consider?  \nYes. Caterers must meet safe operation requirements including water supply, sewage disposal, and utilities.  \nResources  \nMinnesota Department of Health Food Business Safety  \n([www.health.state.mn.us/foodbizsafety](www.he","cbCair2asXg8vEqY","https://ap.wps.com/l/cbCair2asXg8vEqY","pdf",295202,"English","# Catering\n## Licensing\n## Certification\n## Menu, food flow and equipment\n## Keeping food safe\n## Frequently asked questions\n## Resources","[{\"question\":\"Can more than one business operate out of the same location?\",\"answer\":\"Yes. A shared catering facility must meet standards appropriate to the menu and volume prepared, and each operator must obtain a license for that location.\"},{\"question\":\"Can caterers cook and assemble food on site at contracted events?\",\"answer\":\"Yes. Cooking and assembly onsite are allowed when control measures are followed to reduce the risk of foodborne illness. Operators should discuss menu and food flow, volume and timing, equipment, cleaning and sanitizing, and utilities with their inspector or appropriate agency.\"},{\"question\":\"Are there additional requirements a caterer needs to consider?\",\"answer\":\"Yes. 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