Where to Start
Contact the city or township where your food business will be located. Ask them about the following local ordinances, requirements and permits:

• Zoning
• Building (including plumbing, electrical & mechanical)
• Fire
• Plumbing must be installed according to the Minnesota Plumbing Code. Documentation that plumbing plans were approved and installed to code is required prior to licensing.
• Contact your local Environmental Health Section of the St Louis County Public Health Division for information on food code requirements and the food service establishment plan review process.

Publications Available:

Review the "Licensed Establishment Construction Standards" to assist you in planning your kitchen at the top of this page.

Click here for the Minnesota Department of Agriculture (MDA) book "Starting a Food Business in Minnesota". The information will help you understand what is required of you when starting a new venture.

Obtain a copy of the St Louis County Food & Beverage Establishment Ordinance #59 from our office.

You may obtain a copy of the Minnesota Food Code by calling the State Bookstore at 651.297.3000 or at this Minnesota Department of Health link.

Plan Review
Building plans must be submitted to the local building office in your area. Plumbing plans must be submitted to MDH or the local plumbing inspector. Plumbing plans must be approved at least 30 days prior to construction.

Submit the following to the Environmental Health Section:

• Plan review application fee;
• One (1) set of complete plans drawn to scale to include: floor plan (including equipment layout), plumbing and mechanicals;
• Room finish schedule;
• Equipment schedule and specifications, including manufacturer and model number;
• Kitchen ventilation plans; and,
• Proposed menu (and HACCP* plan, if required).
  *See "terms"

If you have any questions or concerns about any items in the plan review process, call your local St Louis County Public Health office.

Other Requirements

• Bakery, Delis, Grocery or Convenience Stores - Contact the MDA if you are interested in starting a bakery, food manufacturing business or food vending machine business.
• Taxpayer ID & Tax Permits - Contact the MN Department of Revenue for a Taxpayer ID Number and sales & use tax permits. The Taxpayer ID Number is different from the Employer ID Number.
• Employer ID - Contact the IRS for information on a Federal Employer ID Number. The Federal Employer ID Number is different from the Taxpayer ID Number.
• Liquor Licenses & Cigarette Vending - Contact your city or township regarding local liquor licenses. Contact the MN Department of Revenue for information regarding cigarette vending machines.

Food Manager Certification

Each facility serving potentially hazardous foods must employ a certified food manager (CFM). The employee must be certified or be registered for a certification course before a food service license will be issued. Certification is obtained from MDH after passing an examination as part of a training course.  Many agencies and organizations offer the course. See the link at the top of this page for more information. 

Food Code Basics
All food service equipment must meet NSF International standards. Separate sinks are required for handwashing, dishwashing and food preparation. Approved floor, wall and ceiling finishes are required in the food preparation area, bar, storage area and toilet rooms. All cooking equipment which produces grease, vapors, steam, smoke or odors shall be located under an approved exhaust ventilation system. Restaurants shall designate at least 30% of the total seating capacity as non-smoking. To assure accurate non-smoking area check with the local requirements for your area.

Terms Used in Food Service

• Certified Food Manager (CFM) - A minimum of one full time employee with supervisory responsibilities is required to be certified by MDH as a CFM.
• Hazard Analysis Critical Control Point (HAACP) Plan - A plan to prevent, eliminate or reduce to safe levels any biological, chemical or physical hazards in food.
• NSF International (NSF) - All equipment for a food service establishment must meet the sanitation standards identified by NSF.
• Person-in-Charge (PIC) - A person must be present at a food establishment during all hours of operation who can demonstrate knowledge of foodborne disease prevention and is responsible for assuring safe food handling practices.
• Potentially Hazardous Food (PHF) - Many different foods can be considered PHFs. Typically, cooked grains and foods that are high in protein are at high risk for rapid bacterial growth when there are inadequate temperature controls. Examples of PHFs are rice, beans, eggs, meat, milk and melons.

Licensing
Facilities requiring a food license include:

• Restaurant, Bars and Supper Clubs
• Snack Bars and Cafeterias
• Public and Private School Kitchens
• Catering Kitchens and Commissaries
• Bed and Breakfast Operations
• Assisted Living Facilities
• Other Food Service Operations

Private Homes
A food business must be located separately from the living quarters of a private residence. A private home cannot be used as a food establishment.

Fees
A food license is issued one calendar year (June 1 – May 31). This license is not transferable to another person or location. All license applications must be completed and the fee paid prior to the final inspection. A final inspection is required before the license is issued.

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