Minnesota Rules - Chapter 4626 - Department of Health Food Code; Food Managers - Food Code Generally

Oct 2, 2026

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Minnesota food code provisions under Chapter 4626, Department of Health, outline rules for food managers and general food code requirements. The text organizes requirements into numbered sections covering definitions and applicability, supervision and person-in-charge responsibilities, employee health reporting duties, personal cleanliness and hygienic practices, and prevention of contamination through storage, separation, utensils, and handling. It further addresses food characteristics, specialized processing and HACCP requirements, destruction of organisms, thawing, cooling, hot and cold holding, date marking, and food identity labeling standards.

LanguageEnglish

CategoryHealthcare

FormatPDF

Pages168

Reading Time7 h 3 min

AccessFree to download

4626.0010 - Food Code

4626.0115 - Employee Health

2-301 - Personal Cleanliness

2-401 - Hygienic Practices

Food Characteristics

Protection from Contamination

Destroying Organisms

Food Identity

Contaminated Food

Equipment Construction Materials

1 MINNESOTA RULES 4626.0010 4626.0015 4626.0017 4626.0020 4626.0025 4626.0030 4626.0035 4626.0040 4626.0045 4626.0050 4626.0055 4626.0060 4626.0065 4626.0070 4626.0075 4626.0080 4626.0085 4626.0090 4626.0095 4626.0100 4626.0105 4626.0110 CHAPTER 4626 DEPARTMENT OF HEALTH FOOD CODE; FOOD MANAGERS FOOD CODE GENERALLY 1-101.10 FOOD CODE. 1-102.10 FOOD SAFETY. 1-103.10 APPLICABILITY. DEFINITIONS 1-201.10 STATEMENT OF APPLICATION AND LISTING OF TERMS. SUPERVISION 2-101.11 ASSIGNMENT. * 2-102.11 DEMONSTRATION. * 2-103.11 PERSON IN CHARGE. EMPLOYEE HEALTH 2-201.11 RESPONSIBILITY OF PERSON IN CHARGE TO REQUIRE REPORTING BY FOOD EMPLOYEES AND APPLICANTS. * 2-201.12 EXCLUSIONS AND RESTRICTIONS. * 2-201.13 REMOVAL OF RESTRICTION. 2-201.14 RESPONSIBILITY OF FOOD EMPLOYEE OR APPLICANT TO REPORT TO PERSON IN CHARGE. * 2-201.15 REPORTING BY PERSON IN CHARGE. * PERSONAL CLEANLINESS 2-301.11 CLEAN CONDITION. * 2-301.12 CLEANING PROCEDURE. * 2-301.14 WHEN TO WASH. * 2-301.15 WHERE TO WASH. 2-301.16 HAND SANITIZERS. 2-302.11 FINGERNAIL MAINTENANCE. 2-303.11 JEWELRY PROHIBITION. 2-304.11 CLOTHING; CLEAN CONDITION. HYGIENIC PRACTICES 2-401.11 EATING, DRINKING, OR USING TOBACCO. * 2-401. 12 DISCHARGES FROM EYES, NOSE, AND MOUTH. * Copyright © 2017 by the Revisor of Statutes, State of Minnesota. All Rights Reserved. MINNESOTA RULES 2 4626.0115 4626.0120 4626.0125 4626.0130 4626.0135 4626.0140 4626.0145 4626.0150 4626.0155 4626.0160 4626.0165 4626.0170 4626.0175 4626.0180 4626.0185 4626.0190 4626.0195 4626.0200 4626.0205 4626.0210 4626.0215 4626.0220 4626.0225 4626.0230 4626.0235 4626.0240 4626.0245 4626.0250 4626.0255 4626.0260 4626.0265 4626.0270 4626.0275 2-402.11 HAIR RESTRAINTS; EFFECTIVENESS. 2-403.11 ANIMAL HANDLING PROHIBITION. * FOOD CHARACTERISTICS 3-101.11 NOT ADULTERATED, MISBRANDED, OR FALSELY ADVERTISED. 3-201.11 COMPLIANCE WITH FOOD LAW. * 3-201.12 FOOD IN HERMETICALLY SEALED CONTAINER. * 3-201.13 FLUID MILK AND MILK PRODUCTS. * 3-201.14 FISH. * 3-201.15 MOLLUSCAN SHELLFISH. * 3-201.16 WILD MUSHROOMS. * 3-201.17 GAME ANIMALS. * 3-202.11 TEMPERATURE. * 3-202.12 ADDITIVES. * 3-202.13 SHELL EGGS. * 3-202.14 EGGS AND EGG PRODUCTS. * 3-202.15 MILK AND MILK PRODUCTS. * 3-202.16 PACKAGE INTEGRITY. * 3-202.17 ICE. * 3-202.18 SHUCKED SHELLFISH; PACKAGING AND IDENTIFICATION. 3-202.19 SHELLFISH IDENTIFICATION. * 3-202.110 SHELLSTOCK; CONDITION. 3-203.11 MOLLUSCAN SHELLFISH; ORIGINAL CONTAINER. 3-203.12 SHELLSTOCK; MAINTAINING IDENTIFICATION. * PROTECTION FROM CONTAMINATION 3-301.11 PREVENTING CONTAMINATION FROM HANDS. * 3-301.12 PREVENTING CONTAMINATION WHEN TASTING. * 3-302.11 PACKAGED AND UNPACKAGED FOOD; SEPARATION, PACKAGING, AND SEGREGATION. * 3-302.12 FOOD STORAGE CONTAINERS; IDENTIFIED WITH COMMON NAME OF FOOD. 3-302.13 PASTEURIZED EGGS; SUBSTITUTE FOR SHELL EGGS. * 3-302.14 PROTECTION FROM UNAPPROVED ADDITIVES. * 3-302.15 WASHING FRUITS AND VEGETABLES. 3-303.11 ICE USED AS EXTERIOR COOLANT; PROHIBITION. 3-303.12 STORAGE OR DISPLAY OF FOOD IN CONTACT WITH WATER OR ICE. 3-304.11 FOOD CONTACT WITH EQUIPMENT AND UTENSILS. * 3-304. 12 IN-USE UTENSILS; BETWEEN-USE STORAGE. Copyright © 2017 by the Revisor of Statutes, State of Minnesota. All Rights Reserved. 3 4626.0280 4626.0285 4626.0287 4626.0290 4626.0295 4626.0300 4626.0305 4626.0310 4626.0315 4626.0320 4626.0325 4626.0330 4626.0335 4626.0340 4626.0345 4626.0350 4626.0355 4626.0360 4626.0365 4626.0370 4626.0375 4626.0380 4626.0385 4626.0390 4626.0395 4626.0400 4626.0405 4626.0410 4626.0415 4626.0420 4626.0425 4626.0430 4626.0435 4626.0440 MINNESOTA RULES LINENS AND NAPKINS; USE LIMITATION. 3-304.13 WIPING CLOTHS; USED FOR ONE PURPOSE. 3-304. 14 GLOVES; USE LIMITATION. 3-304.15 USING CLEAN T

FAQs

What is the scope of the Minnesota food code in Chapter 4626?

Chapter 4626 sets out general food code requirements and related provisions for food managers and food safety obligations under the Department of Health.

What responsibilities are assigned to the person in charge and food employees?

The rules require the person in charge to require reporting by food employees and applicants, establish exclusions and restrictions, and manage responsibilities for reporting and removal of restrictions.

How does the code address preventing contamination?

It specifies measures such as preventing contamination from hands, separating and packaging foods, identifying storage containers, controlling contact with equipment and utensils, and applying rules for protection of packaged and unpackaged foods.

Oct 2, 2026

Uploaded by Putri