Health Department

Food, Lodging & Pools
Public Service Center
250 S. 4th St., Room 510
Minneapolis, MN 55415

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Environmental Health - Food, Lodging & Pools

Food safety materials for businesses

Visit the Food Safety webpage for useful checklists, cooling and temperature logs, and other resources.

To learn more about Food Safety programs and the requirements for opening or operating businesses in the City of Minneapolis, visit the pages listed under Food, Lodging, and Pools. Also, visit Enforcement and Ordinances.  

New Food Code

As of January 1, 2019, Minnesota has a new Food Code! Find information on the top 20 Food Code changes for businesses, managers and food workers (PDF) - English, Spanish.

More information is on the Minnesota Department of Health Food Code site. 

Find the entire Food Code at Minnesota Food Code (PDF)

If you have questions about the new Food Code, contact your health inspector by calling 311 (612-673-3000) or emailing [email protected]

E. Coli infections linked to romaine lettuce 

What we know

There are no know cases tied to this outbreak in Minnesota at this time (Nov. 26, 2018).

No common grower, supplier, distributor, or brand of romaine lettuce has been identified as the source of the current outbreak.

The CDC is advising that U.S. consumers not eat, and retailers and restaurants not serve, or sell any romaine lettuce harvested from the Central Coastal growing regions of northern and central California. On Nov. 28, the FDA identified these California counties as the focus of the investigation:

Romaine lettuce harvested from locations outside of the California regions being investigated do not appear to be related to the current outbreak.

If you do not know where your romaine lettuce was harvested, do not serve or eat it.

States impacted

As of Monday Nov. 26, 43 people in 12 states have been infected with the outbreak strain of Shiga toxin-producing E. coli O157:H7. At that time, Minnesota did not have any confirmed cases. Wisconsin was named as one of the 12 states.

Steps you can take

Know your source

Romaine lettuce entering the market will now be labeled with a harvest location and harvest date, or will be labeled as hydroponically or greenhouse grown. If your lettuce does not have this information, you should not buy it, eat it or use it.

If you have romaine lettuce harvested from any of the California counties listed above, throw it out.

Always know where your supplier is getting their food. When possible and in season, buying locally allows you to know your source better, and contributes to the local economy.

Wash it

With the current E. coli outbreak, washing the romaine lettuce will not make it safe to eat. The E. coli bacteria can be in the plant cells themselves, and since it only takes a few cells of E. coli to make someone sick, you cannot wash away the risk. However, washing produce should be part of your routine practice. Leafy greens are a raw product, grown in dirt, and handled by people many times before making its way into your kitchen. Always wash fresh produce prior to cooking or serving.

Refrigerating and date marking your produce can also help control bacteria growth to keep you and your customers safe from potentially harmful bacteria.

Organic Vs. Non-Organic

Organic produce can contain harmful bacteria. From a potentially hazardous food standpoint, there is no difference between organic and non-organic produce.

The Centers for Disease Control (CDC) is advising that U.S. consumers not eat any romaine lettuce, and retailers and restaurants not serve or sell any, until we learn more about this outbreak. This investigation is ongoing and the advice will be updated as more information is available. 

For more information, visit the CDC E. coli website

Staple food changes

Do you own or manage a grocery store in Minneapolis?

On December 7, 2018, Minneapolis made changes to the staple foods ordinance (Title 10: Chapter 203 of the City code). This local law requires grocery stores to stock a certain amount and variety of staple foods, like fresh produce and whole grains. The changes will make it easier for stores to stock staple foods that match their customers’ cultures and food traditions.

What do you need to know?

There are now six staple food categories instead of ten. Eggs, cheese, whole grain cereal, and canned beans have been combined with other similar categories. Stores do not have to stock as many items as before and more items count as staple foods. In early 2019, stores will receive a letter with information about the changes. The Minneapolis Health Department will offer trainings and other support to help store owners comply with the updated ordinance.

Please visit the staple foods website for more information. Contact Kristen Klingler at 612-673-2910 if you have questions.  

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Environmental Health - Food, Lodging & Pools works to protect the health and safety of the public.

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We work closely with our partners to make sure our residents and business communities have access to information and resources they need.

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Should you require a reasonable accommodation in order to fully participate, or information in an alternative format, please contact 612-673-2301.

Para asistencia 612-673-2700 - Rau kev pab 612-673-2800 - Hadii aad Caawimaad u baahantahay 612-673-3500.

Last updated Feb 14, 2019



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For reasonable accommodations or alternative formats, contact 311.
People who are deaf or hard of hearing can use a relay service to call 311 at 612-673-3000.
TTY users can call 612-673-2157 or 612-673-2626.

Para asistencia 612-673-2700, Yog xav tau kev pab, hu 612-637-2800, Hadii aad Caawimaad u baahantahay 612-673-3500. 

Salary Compliance Notice:
State statute 471.701; Notice of Salary Compliance, requires that the City post for not less than 90 days
the job title of the three highest paid employees along with their base salary. For 2018 these were:
1. City Attorney, $186,490
2. Assistant City Coordinator Convention Center, $183,600
3. Director Public Works, $181,191


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