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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.",{"@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/minnesota-rules-chapter-4626-department-of-health-food-code-food-managers-food-code-generally/495987/",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/minnesota-rules-chapter-4626-department-of-health-food-code-food-managers-food-code-generally/495987.png","ImageObject",300,407,{"name":42,"@type":43},"Putri","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-11-09","2026-10-02",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",11,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"What is the scope of the Minnesota food code in Chapter 4626?","Question",{"text":63,"@type":64},"Chapter 4626 sets out general food code requirements and related provisions for food managers and food safety obligations under the Department of Health.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"What responsibilities are assigned to the person in charge and food employees?",{"text":68,"@type":64},"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.",{"name":70,"@type":61,"acceptedAnswer":71},"How does the code address preventing contamination?",{"text":72,"@type":64},"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 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\n4626.0035  \n4626.0040  \n4626.0045  \n4626.0050  \n4626.0055  \n4626.0060  \n4626.0065  \n4626.0070  \n4626.0075  \n4626.0080  \n4626.0085  \n4626.0090  \n4626.0095  \n4626.0100  \n4626.0105  \n4626.0110  \nCHAPTER 4626  \nDEPARTMENT OF HEALTH  \nFOOD CODE; FOOD MANAGERS  \nFOOD CODE GENERALLY  \n1-101.10 FOOD CODE.  \n1-102.10 FOOD SAFETY.  \n1-103.10 APPLICABILITY.  \nDEFINITIONS  \n1-201.10 STATEMENT OF APPLICATION AND LISTING OF TERMS.  \nSUPERVISION  \n2-101.11 ASSIGNMENT. *  \n2-102.11 DEMONSTRATION. *  \n2-103.11 PERSON IN CHARGE.  \nEMPLOYEE HEALTH  \n2-201.11 RESPONSIBILITY OF PERSON IN CHARGE TO REQUIRE REPORTING BY FOOD EMPLOYEES AND APPLICANTS. *  \n2-201.12 EXCLUSIONS AND RESTRICTIONS. *  \n2-201.13 REMOVAL OF RESTRICTION.  \n2-201.14 RESPONSIBILITY OF FOOD EMPLOYEE OR APPLICANT TO REPORT TO PERSON IN CHARGE. *  \n2-201.15 REPORTING BY PERSON IN CHARGE. *  \nPERSONAL CLEANLINESS  \n2-301.11 CLEAN CONDITION. *  \n2-301.12 CLEANING PROCEDURE. *  \n2-301.14 WHEN TO WASH. * 2-301.15 WHERE TO WASH.  \n2-301.16 HAND SANITIZERS.  \n2-302.11 FINGERNAIL MAINTENANCE.  \n2-303.11 JEWELRY PROHIBITION.  \n2-304.11 CLOTHING; CLEAN CONDITION.  \nHYGIENIC PRACTICES  \n2-401.11 EATING, DRINKING, OR USING TOBACCO. *  \n2-401. 12 DISCHARGES FROM EYES, NOSE, AND MOUTH. *  \nCopyright © 2017 by the Revisor of Statutes, State of Minnesota. All Rights Reserved.  \nMINNESOTA RULES 2  \n4626.0115  \n4626.0120  \n4626.0125  \n4626.0130  \n4626.0135  \n4626.0140  \n4626.0145  \n4626.0150  \n4626.0155  \n4626.0160  \n4626.0165  \n4626.0170  \n4626.0175  \n4626.0180  \n4626.0185  \n4626.0190  \n4626.0195  \n4626.0200  \n4626.0205  \n4626.0210  \n4626.0215  \n4626.0220  \n4626.0225  \n4626.0230  \n4626.0235  \n4626.0240  \n4626.0245  \n4626.0250  \n4626.0255  \n4626.0260  \n4626.0265  \n4626.0270  \n4626.0275  \n2-402.11 HAIR RESTRAINTS; EFFECTIVENESS.  \n2-403.11 ANIMAL HANDLING PROHIBITION. *  \nFOOD CHARACTERISTICS  \n3-101.11 NOT ADULTERATED, MISBRANDED, OR FALSELY ADVERTISED.  \n3-201.11 COMPLIANCE WITH FOOD LAW. *  \n3-201.12 FOOD IN HERMETICALLY SEALED CONTAINER. * 3-201.13 FLUID MILK AND MILK PRODUCTS. *  \n3-201.14 FISH. *  \n3-201.15 MOLLUSCAN SHELLFISH. *  \n3-201.16 WILD MUSHROOMS. *  \n3-201.17 GAME ANIMALS. * 3-202.11 TEMPERATURE. * 3-202.12 ADDITIVES. *  \n3-202.13 SHELL EGGS. *  \n3-202.14 EGGS AND EGG PRODUCTS. * 3-202.15 MILK AND MILK PRODUCTS. * 3-202.16 PACKAGE INTEGRITY. *  \n3-202.17 ICE. *  \n3-202.18 SHUCKED SHELLFISH; PACKAGING AND IDENTIFICATION.  \n3-202.19 SHELLFISH IDENTIFICATION. * 3-202.110 SHELLSTOCK; CONDITION.  \n3-203.11 MOLLUSCAN SHELLFISH; ORIGINAL CONTAINER. 3-203.12 SHELLSTOCK; MAINTAINING IDENTIFICATION. *  \nPROTECTION FROM CONTAMINATION  \n3-301.11 PREVENTING CONTAMINATION FROM HANDS. *  \n3-301.12 PREVENTING CONTAMINATION WHEN TASTING. *  \n3-302.11 PACKAGED AND UNPACKAGED FOOD; SEPARATION, PACKAGING, AND SEGREGATION. *  \n3-302.12 FOOD STORAGE CONTAINERS; IDENTIFIED WITH COMMON NAME OF FOOD.  \n3-302.13 PASTEURIZED EGGS; SUBSTITUTE FOR SHELL EGGS. * 3-302.14 PROTECTION FROM UNAPPROVED ADDITIVES. * 3-302.15 WASHING FRUITS AND VEGETABLES.  \n3-303.11 ICE USED AS EXTERIOR COOLANT; PROHIBITION.  \n3-303.12 STORAGE OR DISPLAY OF FOOD IN CONTACT WITH WATER OR ICE.  \n3-304.11 FOOD CONTACT WITH EQUIPMENT AND UTENSILS. * 3-304. 12 IN-USE UTENSILS; BETWEEN-USE STORAGE.  \nCopyright © 2017 by the Revisor of Statutes, State of Minnesota. All Rights Reserved.  \n3  \n4626.0280  \n4626.0285  \n4626.0287  \n4626.0290  \n4626.0295  \n4626.0300  \n4626.0305  \n4626.0310  \n4626.0315  \n4626.0320  \n4626.0325  \n4626.0330  \n4626.0335  \n4626.0340  \n4626.0345  \n4626.0350  \n4626.0355  \n4626.0360  \n4626.0365  \n4626.0370  \n4626.0375  \n4626.0380  \n4626.0385  \n4626.0390  \n4626.0395  \n4626.0400  \n4626.0405  \n4626.0410  \n4626.0415  \n4626.0420  \n4626.0425  \n4626.0430  \n4626.0435  \n4626.0440  \nMINNESOTA RULES  \nLINENS AND NAPKINS; USE LIMITATION.  \n3-304.13 WIPING CLOTHS; USED FOR ONE PURPOSE.  \n3-304. 14 GLOVES; USE LIMITATION.  \n3-304.15 USING CLEAN T","cbCaikqKpLumCDwR","https://ap.wps.com/l/cbCaikqKpLumCDwR","pdf",1401253,168,"English","# 4626.0010 - Food Code\n# 4626.0115 - Employee Health\n# 2-301 - Personal Cleanliness\n# 2-401 - Hygienic Practices\n# Food Characteristics\n# Protection from Contamination\n# Destroying Organisms\n# Food Identity\n# Contaminated Food\n# Equipment Construction Materials","[{\"question\":\"What is the scope of the Minnesota food code in Chapter 4626?\",\"answer\":\"Chapter 4626 sets out general food code requirements and related provisions for food managers and food safety obligations under the Department of Health.\"},{\"question\":\"What responsibilities are assigned to the person in charge and food employees?\",\"answer\":\"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.\"},{\"question\":\"How does the code address preventing contamination?\",\"answer\":\"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.\"}]","Minnesota Rules - Chapter 4626 - Department of Health Food Code; Food Managers - Food Code Generally | PDF",1790925250,423]