The Centers for Disease Control and Prevention (CDC) report there is no evidence to suggest that COVID-19 (coronavirus) can be transmitted through food grown in the United States or imported from other countries. However, food safety is important at all times and the Minnesota Department of Agriculture helps to ensure that food is produced and sold in a safe manner. The resources on this page include guidance for Minnesota food establishments operating during the COVID-19 pandemic.
COVID-19 and Food Production
NEW: Visit our COVID-19 and Food and Agriculture page for the latest information from the MDA and other state and federal resources.
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
- AFDO - Produce Safety
- Safe Use of Salad Bars in Schools (PDF)
- Selling or Serving Locally Grown Produce in Food Facilities (PDF)
Meat, Poultry, Egg Safety
- Approved Sources of Meat and Poultry for Food Facilities (PDF)
- Sale of Home or Farm Raised Poultry (PDF)
- Sale of Locally Raised Eggs to Food Facilities (PDF)
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
- 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
- Sale of meat and poultry products to grocery stores and restaurants
- Sale of shell eggs to grocery stores and restaurants
