A seasonal permanent food stand is a food and beverage service establishment which is a permanent food service stand or building, but which operates no more than 21 days annually. All food stands must be operated in compliance with the Minnesota Food Code.
Plans, specifications and fees must be submitted to the regulatory authority for review and approval at least 30 days before beginning the construction of a seasonal permanent food stand. The plans must include:
Contact the regulatory authority for a preoperational inspection at least 14 days prior to opening.
License applications and fees must be submitted to the appropriate regulatory authority prior to operation.
All foods, beverages and ice must be obtained from an approved commercial source. Any food preparation done off site, must be accomplished at a licensed food establishment. Food cannot be prepared in the home.
If multiuse utensils are used, provide dishwashing facilities which consist of at least a three compartment sink, either freestanding or installed in a counter. Space must be provided for air drying utensils.
A handwashing device supplied with hot and cold running water, soap, nailbrush, and paper towels must be provided in areas where food is prepared.
The water supply in a food stand must meet the following requirements:
Dairy & Food Inspection Division