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<br />http://www .stpaul.gov/code/lc331.htmJ
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<br />contamination and shall be safe for human consumption. Food shall be obtained from sources that
<br />comply with all laws relating to food and food labeling and approved by the office. The use, storage or
<br />serving of food in hermetically sealed containers not prepared in a food processing plant licensed by the
<br />U.S. Department of Agriculture, U.S. Food and Drug Administration, or Minnesota Department of
<br />Agriculture, and other home-prepared food is prohibited.
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<br />(b) Dairy products.
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<br />(1) Fluid milk and fluid milk products used or served shall be pasteurized and shall meet the Grade A
<br />quality standards as established by law. Fluid milk and fluid milk products shall be served to the
<br />consumer in the individual, unopened, commercially filled, original containers in which they were
<br />received from the distributor, or served from a mechanically refrigerated, bulk container equipped with a
<br />sanitary dispensing device. Milk containers which are served to the consumer shall not be larger than
<br />one (1) pint. Where a bulk dispenser for milk and milk products is not available and portions of less than
<br />one-half (112) pint are required for mixed drinks, cereal or dessert service, milk and milk products may
<br />be poured from a commercially filled container of not more than one (1) quart capacity. Nondairy
<br />creaming or whitening agents shall be provided in an individual service container or drawn from a
<br />refrigerated dispenser designed for such service. Dry milk, dry milk products and nondairy product
<br />substitutes may be used in instant dessert and whipped products, or for cooking, baking, manufacturing
<br />and processing purposes only.
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<br />(2) All frozen dairy foods such as, but not limited to, ice cream, frozen custards, ice milk, milk sherbet,
<br />fruit or ice sherbet, yogurt and frozen malted milk shall meet applicable state laws, rules and regulations.
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<br />(3) A variance for dispensing of milk or milk products to the consumer in food establishments such as a
<br />day care center, bed and breakfast or children's camp may be granted to permit milk to be poured from a
<br />commercially filled container of not more than one (1) gallon capacity into the drinking vessel.
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<br />(c) Shellfish. Fresh and frozen shucked shellfish (oysters, clams or mussels) shall be packed in
<br />nonreturnable packages identified with the name and address of the original shell stock processor,
<br />shucker-packer or repacker, and the interstate certification number issued according to law. Shell stock
<br />and shucked shellfish shall be kept in the container in which they were received until they are used. Each
<br />container of unshucked shell stock (oysters, clams or mussels) shall be identified by an attached tag that
<br />states the name and address ofthe original shell stock processor, the kind and quality of shell stock, and
<br />an interstate certification number issued by the state or foreign shellfish control agency. The licensee
<br />shall keep the tags at the food establishment for a period of not less than ninety (90) days after the shell
<br />stock is served.
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<br />(d) Meat, poultry and eggs.
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<br />(1) All meat and meat products received, kept or used in any manner in any food establishment shall be
<br />officially identified as having been inspected for wholesomeness by the U.S. Department of Agriculture,
<br />and such products upon which any official identification is lost by reason of the processing thereof shall
<br />be identified by the name and location of the processor thereon.
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<br />(2) All poultry and poultry meat products shall be clean, wholesome, free from spoilage and
<br />adulteration, and shall be processed in a food establishment meeting the requirements established by
<br />law. Only clean whole eggs, with shell intact and without cracks or checks, or pasteurized liquid, frozen
<br />or dry eggs or pasteurized dry egg products shall be used, except that hard-boiled, peeled eggs,
<br />commercially prepared and packaged may be used. Provided that liquid, frozen, dry eggs and egg
<br />products may be used for cooking, baking, manufacturing and processing purposes only.
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<br />(e) Lubricants. Only food grade lubricants shall be used on equipment designed to receive lubrication of
<br />bearings and gears on or within food contact surfaces.
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<br />(C.F. No. 93-1755, ~ 8,12-9-93)
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