Licensing Modernization - Update
Revisions to the MDA food licensing law were signed into law on May 23, 2025, and are in effect starting August 1, 2025. Changes are now in place for all new food businesses, and existing food businesses will be updated as they renew their licenses. More information about the process, including summary reports, are on MDA’s Food Licensing Modernization webpage.
Wholesale Food Processor/Manufacturer
A Wholesale Food Processor/Manufacturer makes food and sells it to other businesses for resale (e.g. restaurants, grocery stores, other retail establishments, or distributors). This type of food operation uses raw materials and other food ingredients and manufactures a food product. A food facility that reformulates, reprocesses, or repackages foods would also be considered a wholesale food processor/manufacturer.
These manufacturers produce a wide variety of foods in Minnesota including but not limited to seafood products, canned/jarred foods (salsas, hot sauces, BBQ sauces, etc.), candy, bakery items, dry mixes, alcoholic and non-alcoholic beverages, juice beverages, bottled water, ice, and dietary supplements.
Wholesale Food Processors/Manufacturers are inspected by the Manufactured Food Program within the Food and Feed Safety Division. Food operations making meat and dairy products for wholesale may be regulated by the Dairy and Meat Inspection Division.
Frequently Asked Questions
- If you are applying for a Food Handler License, you must first complete an Applicant Form. Contact the MDA Licensing Liaison or your local food inspector to review your business plans and obtain the form. You will need the following information to submit the Applicant Form:
- Minnesota Tax ID number or social security number
- Legal business name (and DBA, if applicable)
- Physical address of your food business
- Majority of sales (direct to the end consumer or sales to other businesses who will re-sell or further process the food)
- Pre-Licensing Applicant Form fee ($50)
- After applying, the Technical Review Team will evaluate your business plan and connect you with your area inspector to schedule your licensing inspection. The Technical Review Team will request additional information about your business including:
- All planned food handling activities and specialized processes
- Documentation of zoning, water supply, and wastewater disposal approvals
- Final signoffs from specific inspectors (i.e., plumbing, building, fire, electrical, etc.)
Contact the MDA or submit a Food Licensing Liaison Request. You may also use our "Find Your Inspector" Tool to search for your inspector by your food business address or zip code.
- Your business plan
- Manufacturing/processing location(s)
- Equipment & facility design
- Food production process/steps
- Labels (Finished product or bulk)
- Ingredient and finished product storage
- Distribution methods
License fees are based on your gross annual food sales and food safety risk. If you are found operating without a license, then a no-license penalty fee will apply.
Annually. You must renew your license by December 31st of each year. If you renew later than December 31st, a late fee will be applied. A license renewal form will be mailed to you prior to December each year.
Review the MDA webpage Starting a New Business. This will inform you about topics such as:
- Applicable regulations such as FSMA – Preventive Controls for Human Food
- Specialized regulations (acidified foods, juice HACCP, seafood HACCP, etc.) that may apply
- Water source & waste water system requirements
- Food business zoning requirements
- Local authority inspections (e.g. building, plumbing, HVAC, electrical, fire)
- Certificate of Occupancy, if necessary
- Retail Plan Review, if applicable
- Meat or dairy products
It is your responsibility to become familiar with all the applicable regulations and Minnesota Statues to ensure you are manufacturing food safely and in the best interest of public health. Depending on the food being produced in your facility, you may need to employ an individual with specialized training, seek additional education/training, or you may need to consult with an external source (university, expert, process authority, or laboratory).
