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Starting a Retail Food Business
Understand the process to obtaining a license to sell food in Minnesota
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Food Code Fact Sheets
Find printable Minnesota Food Code fact sheets in English, Spanish, Somali, and Hmong
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Retail Food for Thought Newsletter
Find the current and past issues of the Retail Food for Thought Newsletter
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Keeping Food Safe
Find information and resources for keeping food safe
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Specialized Processes
Learn more about specialized processes, HACCP plans, and some common foods that require a HACCP plan
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Temporary Food Establishments
Learn about the various temporary or mobile food establishments their requirements and limitations
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Risk Factor Study Reports
Read about the work the Retail Program conducts to better understand and reduce the occurrence of risk factors within the food establishment
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Find Your Retail Inspector
Identify your local inspector or the inspector for a particular site.

What is your educational training and background?

I have a Master of Education in Youth Development Leadership and a Bachelor of Science in Elementary Education, both from the University of Minnesota.

How did you end up in a food safety career?

I have always had a strong personal and professional interest in agriculture. Working with training and outreach for the Dairy and Meat Inspection Division seemed to be a great melding of my interests and education.

What is your favorite part about working for the Drug Residue Prevention Program?

It is wonderful to work with and get to know all of the hardworking people in our agricultural community. These people really have a passion for what they do, and they take the responsibility of raising a safe and abundant food supply very seriously.

What is the best piece of advice you have for livestock producers working with antibiotics?

Take advantage of the services our program’s Outreach Veterinarians can provide. They have years of practical experience and are very down to earth and easy to work with.