Today, Americans eat from the safest food supply in the world. However, foodborne illness affects an estimated 76 million Americans each year, with most of those cases resulting from poor food handling and preparing in the home. The Minnesota Department of Agriculture not only helps ensure food is produced and sold in a safe manner, but it also provides information to consumers to help them understand ways to avoid foodborne illness when preparing and handling foods.
Where to go for help
- Food Quality Complaint Form
- Food recall information
- Keeping Food Safe During An Emergency EXT
- Minnesota Duty Officer information
Produce Safety
- Model Code for Produce Safety (PDF) EXT
- Safe Use of Salad Bars in Schools (PDF: 365 KB / 4 pages)
- Selling or Serving Locally Grown Produce in Food Facilities (PDF: 209 KB / 4 pages)
Meat, Poultry, Egg Safety
- Approved Sources of Meat and Poultry for Food Facilities (PDF: 391 KB / 4 pages)
- Sale of Home or Farm Raised Poultry (PDF: 491 KB / 5 pages)
- Sale of Locally Raised Eggs to Food Facilities (PDF: 314 KB / 5 pages)
Food Allergen Information
- Food ingredients that may cause allergies
- Manufacturers' Guide for Managing Food Allergen Risks
- Retail Food Establishments' Guide for Managing Food Allergen Risks
Foodborne Pathogens
Food Preparation Guidelines
- Cooking for Groups EXT
- Food Irradiation and Pasteurization
- Home-Processed and Home-Canned Foods (The "Pickle Bill")
- Successful Community Meals EXT
Industry Food Safety Information
- Certified Food Manager Rule EXT
- Demonstration of Knowledge by the Person in Charge
- Food Code Fact Sheets
- Minnesota Food Code EXT
- Cooking Temperatures Poster (PDF: 268 KB / 1 page)
- Produce to Commercial Food Establishments and the General Public, Providing Safe Locally-Grown
- Retail Meat and Poultry Processing Training Modules
- Sale of meat and poultry products to grocery stores and restaurants
- Sale of shell eggs to grocery stores and restaurants