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�i MINN@SOYA <br />Catering <br />Attachment D <br />FOOD SAFETY DURING PREPARATION, TRANSPORT AND SERVICE <br />Licensing <br />Food catering means food that is prepared <br />for service under contract for an event such <br />as a reception, party, luncheon, conference, <br />ceremony, or trade show. All caterers <br />operating in Minnesota must operate in <br />compliance with the Minnesota food code <br />and other ordinances, such as zoning, <br />building and liquor. <br />Food and beverage establishments in <br />Minnesota are licensed by different <br />agencies. The establishment's menu and <br />location of operation determines which <br />agency is responsible for plan review and <br />licensing. To find out which agency is <br />responsible, see the Licensing website. <br />Contact the appropriate agency to discuss <br />plan review and licensing requirements, and <br />to obtain applications. <br />Certification <br />Minnesota food code requires one <br />Minnesota certified food protection <br />manager (CFPM) in most food <br />establishments. To find out more about <br />CFPM requirements, training and <br />certification see the Minnesota Certified <br />Food Protection ManaL-er (CFPM) website <br />Menu, food flow and <br />equipment <br />Menu and food flow determine the type of <br />equipment you are required to have. Menu <br />changes may affect equipment <br />requirements. Food flow includes all <br />receiving, storage, preparation and serving <br />steps. <br />Use food grade containers capable of <br />maintaining food at safe temperatures and <br />in a sanitary manner. <br />Keeping food safe <br />A food establishment doing catering is <br />responsible for maintaining control of and <br />ensuring the safety of the food from <br />preparation to service to the consumer. <br />Protect food during storage, preparation, <br />transportation, and serving to prevent <br />cross -contamination and contamination by <br />dust, insects or other sources. Keep <br />equipment and vehicles clean. <br />When food is prepared for a catering event, <br />the following five factors can increase the <br />risk of a foodborne illness outbreak: <br />• Poor employee health and hygiene <br />• Improper cooking temperatures and <br />times <br />• Food from unsafe sources <br />• Improper hot and cold holding <br />temperatures and times <br />• Cross -contamination and contaminated <br />equipment <br />