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CATERING <br />Five effective control measures to reduce <br />the risk of a foodborne illness outbreak are: <br />• Exclude ill employees, wash hands <br />properly, and prevent bare hand <br />contact with ready -to -eat food. <br />• Cook raw animal foods to the <br />temperatures and times required in the <br />Minnesota food code. <br />• Verify that all food is from approved <br />sources, received at required <br />temperatures and in good condition. <br />• Keep food out of the temperature <br />danger zone (between 41OF and 1350F). <br />• Properly store food and wash, rinse, <br />and sanitize food -contact surfaces. <br />The Food Business Fact Sheets website <br />provides more information about <br />Minnesota food code requirements, such as <br />employee personal hygiene, temperature <br />and time requirements for food, selling or <br />serving locally grown produce in food <br />facilities, cooling time/temperature control <br />for safety food, and safe operation of a food <br />establishment. <br />Frequently asked questions <br />Can more than one business <br />operate out of the same <br />location? <br />Yes. Any facility used for catering <br />operations must meet standards <br />appropriate to the menu and volume of <br />food prepared in that kitchen. Each <br />operator in a shared space must obtain a <br />license to operate at that location. <br />Can caterers cook and <br />assemble food on site at <br />contracted events? <br />Yes. Food may be cooked and assembled on <br />site when control measures are followed to <br />reduce the risk of foodborne illness. Each <br />catering business is unique, and operators <br />should discuss menu and food flow, volume <br />and timing, equipment, cleaning and <br />sanitizing, and utilities with their inspector <br />or appropriate agency to determine specific <br />requirements. <br />Are there additional <br />requirements a caterer <br />needs to consider? <br />Yes. Caterers must meet safe operation <br />requirements including water supply, <br />sewage disposal, and utilities. <br />Resources <br />Minnesota Department of Health Food <br />Business Safety <br />(www.health.state.mn.us/foodbizsafety) <br />Licensing <br />(www.health.state.mn.us/communities/env <br />ironment/food/license/index.html) <br />Minnesota Certified Food Protection <br />Manager (CFPM) <br />(www.health.state.mn.us/communities/env <br />ironment/food/cfpm/index.html) <br />Food Business Fact Sheets <br />(www.health.state.mn.us/communities/env <br />ironment/food/fs.html) <br />Caterer's Permit with Alcohol, Minnesota <br />Department of Public Safety <br />(https://mn.gov/elicense/a-z/?id=1083- <br />231125#/list/appld//filterType//filterValue/ <br />/page/1/sort//order/)C <br />2 <br />