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Instructions and Application (City of Minneapolis)

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Minneapolis Short Term Food Permit
Instructions and Application
Yes
A vendor planning to sell or give away food or beverages to the public in the City
of Minneapolis.
Are you also the event organizer in addition to serving food to the public? If so,
you must submit an Event Food Sponsor Permit Application in addition to this
Short Term Food Permit Application. Your Short Term Food Permit will be free
with your paid Event Food Sponsor Permit.
Maybe
Vendors serving only non-time/temperature control for safety beverages (wine,
beer, water, soda, sports drinks) from a can, bottle or keg with no ice or garnish
are pour-only vendors. Pour-only vendors do not need a Short Term Food Permit
if they are listed on the Event Food Sponsor’s permit as pour-only. Tea, coee,
juice and kombucha require a permit.
No
Food vendors with the one of following licenses or permits do not require a
Short Term Food Permit. Simply give your permit, registration number, or license
information to your Event Food Sponsor at least 2 weeks before the event:
• Licensed Minneapolis Mobile Food Vehicle (food truck) vendors
• Licensed Minneapolis Limited Mobile Food vendors
• Vendors with a Minneapolis Seasonal Food Permit
• Cottage Food Law exempt vendors registered with the Minnesota Department
of Agriculture (MDA)
• Product of the Farm exempt vendors
Do I need to ll out this form?
How do I complete the application?
1
Complete the Short Term Food Permit Application sections A-G.
2
Give your application and fee payment to your Event Food Sponsor at least 2
weeks before the event begins. If your Event Food Sponsor asks for a check to
give to the city, make your check payable to, “Minneapolis Finance.”
3
Save the Food Vendor Checklist (pages 7-8) to ll out during set-up on the rst
day of the event.
For reasonable accommodations or alternative
formats please contact the Minneapolis Health
Department at 612-673-3000.
People who are deaf or hard of hearing can use a
relay service to call 311 agents at 612-673-3000.
TTY users call 612-673-2157 or 612-673-2626.
Para asistencia 612-673-2700
Rau kev pab 612-673-2800
Hadii aad Caawimaad u baahantahay 612-673-3500
Minneapolis Short Term Food Permit Instructions and Application
|
1
Minneapolis Short Term Food Permit
Instructions and Application
Keep this page.
Minneapolis Short Term Food Permit
Instructions and Application
Terms and Denitions
Use the denitions below to help you complete this application. Keep this page for
future reference.
For reasonable accommodations or alternative
formats please contact the Minneapolis Health
Department at 612-673-3000.
People who are deaf or hard of hearing can use a
relay service to call 311 agents at 612-673-3000.
TTY users call 612-673-2157 or 612-673-2626.
Para asistencia 612-673-2700
Rau kev pab 612-673-2800
Hadii aad Caawimaad u baahantahay 612-673-3500
Vendor Types
1. Cottage Food Law exempt vendors
registered with the Minnesota
Department of Health. An individual
who prepares and sells home processed
food that are not time/temperature
control for safety food directly to the
consumer, and meets the requirements of
MN Stat 28A.152. Look up Cottage Food
Law exempt vendors at http://www2.
mda.state.mn.us/webapp/lis/default.jsp
2. Short Term Food Permit vendor.
Person(s) who plan to sell or give away
food or beverages at a public food event.
3. Licensed Minneapolis Mobile
Food Vehicle (food truck) vendors.
A food establishment preparing
and/or serving foods from a self-
contained vehicle, either motorized
or within a trailer on private property
or curbside on public streets.
4. Licensed Minneapolis Limited
Mobile Food vendors. An individual
who sells prepackaged items such
as ice cream, pop, candy, and/
or potato chips from a vehicle.
5. Pour-only vendors. Vendors serving
only non-time/temperature control
for safety beverages from a can,
bottle or keg with no ice or garnish
are pour-only vendors. Examples
include wine and beer sampling.
6. Product of the Farm exempt vendors.
A market vendor who sells products
that are grown, raised or harvested
on land owned or leased by grower,
with no o-farm ingredients, including
vegetables, fruits, eggs, meats, plants,
owers, honey, maple syrup etc. as
recognized by MN Stat 28A.15.
7. Vendors with a Minneapolis
Seasonal Food Permit. Vendors
who hold a current and approved
Minneapolis Seasonal Food Permit.
Food Safety
1. Cold holding. Cold food items
stored at or below 41°F.
2. Cook or bake. Food item that will be
cooked or baked before serving.
3. Cool. Cooked or baked food
items cooled before serving.
4. Cut or assemble. Food item requires
mixing, handling, assembly on a surface
and/or cutting before being served.
5. Hot holding. Hot food items
stored at or above 135°F.
6. Portion packaging. Food item
packaged or repackaged into dierent
container(s) before serving.
7. Time/temperature control for
safety (TCS) food. Any perishable food
that is capable of supporting rapid
and progressive growth of infectious
or toxigenic microorganisms. https://
www.health.state.mn.us/communities/
environment/food/docs/fs/tcsfoodfs.pdf
8. Reheat. Items previously cooked &
cooled at a licensed kitchen must be
reheated to 165°F for hot holding.
9. Safe temperatures. As applies to
time/temperature control for safety
foods, means Temperatures of 41°F
or below, or 135°F or above.
10. Storage. Food item that will
require storage after preparation
but before serving.
11. Thaw. Frozen food items that
require thawing before serving.
Other
1. Licensed commercial kitchen.
A retail or production food facility
currently licensed by the Department
of Health, Department of Agriculture
or local food licensing agency. Proof
of licensure or permission to use
the facility may be required.
2. Event Food Sponsor. Person(s)
named responsible on the Event
Food Sponsor permit for organizing
the public food event.
3. MDA. Minnesota Department
of Agriculture.
Minneapolis Short Term Food Permit Instructions and Application
|
2
Minneapolis Short Term Food Permit
Keep this page.
Keep this page.
Minneapolis Short Term Food Permit
Instructions and Application
For Oce Use Only
Payment type Check # Amount LIC #
Event name
Start date of the event End date of the event
1
Short Term Food Permit Application
Vendors must complete the Short Term Food Permit Application. A Short Term Food
Permit is required to sell or give away food or beverages to the public in the City of
Minneapolis.
Give your Short Term Food Permit Application to your Event Food Sponsor
more than 2 weeks before the event start date. Do not send your completed
application to the City of Minneapolis.
B
Event Information
A
Applicant Information
For reasonable accommodations or alternative
formats please contact the Minneapolis Health
Department at 612-673-3000.
People who are deaf or hard of hearing can use a
relay service to call 311 agents at 612-673-3000.
TTY users call 612-673-2157 or 612-673-2626.
Para asistencia 612-673-2700
Rau kev pab 612-673-2800
Hadii aad Caawimaad u baahantahay 612-673-3500
Your name (last, rst) Business name
Street address
City State Zip code
Email address
Telephone number
If you have a retail mobile food handler license issued by MDA
enter the number here
Minneapolis Short Term Food Permit Instructions and Application
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3
Minneapolis Short Term Food Permit
Give this page to your Event Food Sponsor.
Minneapolis Short Term Food Permit
Instructions and Application
Check the preparation procedure(s) each menu item requires before the event. (See page 2 for terms and denitions.)
Menu item Thaw
Cut or
assemble
Cook or
bake Cool
Cold
holding Reheat
Hot
holding
Portion
packaging Storage
1.
2.
3.
4.
Check here if additional menu items are listed on Section D2 (page 5)
D
Food Preparation at Licensed Commercial Kitchen N/A
Where food and/or beverages will be prepared and stored: At event Licensed kitchen
Summary of menu or food item(s)
All items are prepackaged and remain unopened when served to the public.
Refrigeration is not required for any items.
If both boxes are checked, please skip to Section F
Name of the licensed commercial kitchen Address of the licensed commercial kitchen
City State Zip code
C
Food Preparation Location
Check the preparation procedure(s) each menu item requires at the event. (See page 2 for terms and denitions.)
Menu item Thaw
Cut or
assemble
Cook or
bake Cool
Cold
holding Reheat
Hot
holding
Portion
packaging Storage
1.
2.
3.
4.
Check here if additional menu items are listed on Section E2 (page 5)
E
Food Preparation at Event N/A
Note: You may be asked to provide written approval to use the licensed commercial kitchen.
Minneapolis Short Term Food Permit Instructions and Application
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Minneapolis Short Term Food Permit
Give this page to your Event Food Sponsor.
Minneapolis Short Term Food Permit
Instructions and Application
Yes No Will you have handwashing within 10 feet?
(Required if you serve open food or beverages)
Yes No Will you have mechanical refrigeration?
(Required if the event is over 4 hours and you have cold time/temperature control for safety foods)
Yes No Will you use ice in insulated containers instead of mechanical refrigeration?
(Allowed only if event is 4 hours or less; food must remain at or below 41°F)
List grocery stores or distributors where foods and ingredients are purchased or premade
Please check all equipment used at the event. Domestic slow cookers and crock pots are not allowed. Sterno
©
and other canned
heat are not allowed at outdoor events.
Grill Warmer Hot Boxes Mechanical Hot Holding Other ____________
F
Suppliers, Transportation and Equipment
Check the preparation procedure(s) each menu item requires at the event. (See page 2 for terms and denitions.)
Menu item Thaw
Cut or
assemble
Cook or
bake Cool
Cold
holding Reheat
Hot
holding
Portion
packaging Storage
1.
2.
3.
4.
5.
6.
´
Food Preparation at Event – Additional Items
Check the preparation procedure(s) each menu item requires before the event. (See page 2 for terms and denitions.)
Menu item Thaw
Cut or
assemble
Cook or
bake Cool
Cold
holding Reheat
Hot
holding
Portion
packaging Storage
1.
2.
3.
4.
5.
6.
∂
Food Preparation at Licensed Commercial Kitchen – Additional Items
Minneapolis Short Term Food Permit Instructions and Application
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5
Minneapolis Short Term Food Permit
Give this page to your Event Food Sponsor.
Minneapolis Short Term Food Permit
Instructions and Application
Check to verify that you understand the requirements.
I understand my application must be given to the event food sponsor at least 2 weeks before the event, so he or
she may submit it on time.
• If the event food sponsor has to submit my application less than 2 weeks before the event late fees will be charged. Late
applications received within two business days of the event may be denied or the menu restricted.
• Once my application is approved, changes cannot be made to the menu.
I have received the Food Vendor Checklist on pages 7 and 8. I understand I should complete this checklist on the
day of the event, before serving.
I have received the Food Vendor Guidelines on page 9.
I understand hand washing must be set up within 10 feet, if serving open food or beverage.
I understand I must keep cold time/temperature control for safety foods at or below 41°F.
• If the event is over four hours long, I must use mechanical refrigeration.
• If the event is four hours or less, I may use ice in insulated coolers. Foods must still remain at or below 41°F.
I understand I need to label all canned, bottled and packaged items with the following:
• Name of food product.
• Name and address of manufacturer.
• A list of all ingredients in descending order by weight, including any of the top 8 food allergens.
I understand my food or beverage service will be immediately closed for any of these reasons:
• Serving opened food or beverage without hand washing.
• Preparing or bringing food from home or from an unlicensed facility.
• Contamination or other immediate health hazards.
• Not bringing enough equipment to hold time/temperature control for safety foods at required temperatures.
Applicant Signature Date
2
Application Submission and Fees
Give your Short Term Food Permit application to your Event Food Sponsor. The Event
Food Sponsor must turn in your application with their application at least 2 weeks
before the event. If applications are turned in late, Event Food Sponsors and vendors
will be charged late fees. If your Event Food Sponsor asks for a check to give to the
city, make your check payable to “Minneapolis Finance.”
On time applications:
• $90.00 for public events in the City of Minneapolis
• $45.00 for public events at the Minneapolis Convention Center
Late applications:
• $180.00 for public events in the City of Minneapolis
• $90.00 for public events at the Minneapolis Convention Center
G
Verication
Read and verify each item. Sign and date your application.
Minneapolis Short Term Food Permit Instructions and Application
|
6
Minneapolis Short Term Food Permit
Give this page to your Event Food Sponsor.
click to sign
signature
click to edit
Minneapolis Short Term Food Permit
Instructions and Application
For reasonable accommodations or alternative
formats please contact the Minneapolis Health
Department at 612-673-3000.
People who are deaf or hard of hearing can use a
relay service to call 311 agents at 612-673-3000.
TTY users call 612-673-2157 or 612-673-2626.
Para asistencia 612-673-2700
Rau kev pab 612-673-2800
Hadii aad Caawimaad u baahantahay 612-673-3500
Fill out during set-up on the rst day of the event
Food Vendor Checklist
Vendors must complete the Food Vendor Checklist during set-up on the
rst day of the event.
CONTINUED
1. Hand Washing Station(Required for open food or beverage)
a. Minimum 5-gallons warm water
b. Container with hands-free spigot
c. 5-gallon waste water container
d. Pump soap and paper towels
2. Floor and Ceiling(Required for open food or beverage)
a. Provide smooth, cleanable oors on dirt, gravel or grass surfaces
b. Onsite booth has overhead protection
3. Food Source/Menu(Immediate closure if out of compliance)
a. No foods are prepared or stored at home
b. All foods are prepared at a licensed commercial kitchen or onsite at the event
4. Employee Hygiene
a. Food workers wash hands before beginning food service and often during service
b. Food workers must not work if ill with vomiting or diarrhea in the last 24 hours
c. Don’t touch ready-to-eat food with bare hands. Use gloves or utensils
d. No pets in the food service area
5. Food Temperature Control
a. Hot foods held at 135°F or above
b. Cold foods held at 41°F or below
c. Adequate equipment to maintain temperatures hot or cold: (1) Short term food vendors at events lasting more than
four hours must use mechanical refrigeration (2) Short term food vendors at events lasting four hours or less may use
ice in insulated coolers to maintain 41°F (3) Seasonal food vendors must use NSF, CSA, ETL, or UL accredited or certied
mechanical refrigeration at all events
d. A thermometer to measure food temperature is provided
Minneapolis Short Term Food Permit Instructions and Application
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7
Minneapolis Short Term Food Permit
Bring this page to the event.
Minneapolis Short Term Food Permit
Instructions and Application
6. Storage
a. Food is stored at least 6” above the oor or inside a closed ice chest or waterproof box
b. Ice being used to chill beverages is draining
c. All plates, cups, utensils and equipment are stored at least 6” above the oor
7. Ice
a. Ice used for chilling is not used for serving
b. Ice bags are kept o the oor or ground
c. Ice is served with an ice scoop that has a handle
d. Ice is not handled with bare hands or contaminated (ice scoop handle must be kept out of ice)
8. Cooking
a. Raw chicken or poultry is cooked to at least 165°F
b. Raw ground beef or pork is cooked to at least 155°F
c. Raw steak, pork, sh or eggs are cooked to at least 145°F
d. Items previously cooked & cooled at a licensed kitchen must be reheated to 165°F for hot holding
9. Food Protection
a. Self-serve condiments are (1) in squeeze bottles, (2) in individual packets, or (3) in containers with lids
b. All open food is protected from customer contamination
10. Sanitizer (If needed for wiping cloths or dishwashing)
a. Unscented bleach or Quaternary (Quat) sanitizer available
b. Sanitizer test strips available
c. Bleach concentration at 50-200 ppm or Quat at 200-400 ppm
d. Wiping cloths stored in bucket with sanitizer solution
11. Dish Washing(Choose one option)
a. I will wash, rinse and sanitize equipment and utensils used for time/temperature control for safety food while on site
b. I will bring enough extra equipment and utensils used for time/temperature control for safety food to switch out every
four hours
12. End of Day Clean-Up
a. Any remaining hot food is discarded (leftover hot food from temporary events shall not be cooled and re-served)
b. Food and equipment stored in a secure location overnight
c. Booth operator has identied an approved location for disposal of liquid waste and oil/grease
d. Liquid waste, oil/grease will be properly disposed of
e. self-inspection sheet is complete and available for Event Sponsor and Inspector to view
Food Vendor Checklist – continued
Minneapolis Short Term Food Permit Instructions and Application
|
8
Minneapolis Short Term Food Permit
Bring this page to the event.
Minneapolis Short Term Food Permit
Instructions and Application
1. All vendors must complete the Food
Vendor checklist before opening on
the rst day of an event.
2. Prepare all food in a licensed
commercial kitchen or on-site. Home
prepared foods are allowed only for
vendors listed in MN Statute 28A.15.
3. Use mechanical refrigeration to keep
time/temperature control for safety
foods cold. Exception: Insulated coolers
with ice may be substituted by Short Term
vendors only when the event is 4 hours or
less. (Seasonal Vendors must always use
NSF, CSA, ETL, or UL accredited or certied
mechanical refrigeration)
4. Always keep time/temperature control
for safety foods, such as meats, sh,
poultry, cooked rice and salads, at
41°F or colder or 135°F or hotter. Use
a metal-stem thermometer to check
internal food temperatures.
5. Reheat food quickly to 165°F and
hold at 135°F or higher. Domestic slow
cookers and crock pots are not allowed.
Sterno™ and other canned heat are not
allowed at outdoor events.
6. All food stands must have a tent or
canopy. If you are at an event where the
tent or canopy is on grass or dirt, you
must provide ooring (mats, plywood,
etc.) for the Food Stand. Exception:
Flooring is not needed if all foods and
beverages are packaged and remain
unopened when served.
7. Store all foods, beverages, ice, utensils
and paper products at least six inches
above the ground or oor. Label
chemicals and store soap, sanitizer, insect
sprays and chemicals away from food
and food related items.
8. Prepare and serve all foods out of
reach of the customers. Self‐service is
not allowed unless proper utensils are
provided such as: individual soué cups
for dips, toothpicks for individual food
samples, tongs for serving chips, etc.
9. A re extinguisher must be provided
if cooking with an open ame.
10. Liquid Propane tanks over 20 pounds
require a permit from Minneapolis
Fire Inspection Services. For
permit application call 311 or outside
Minneapolis call (612) 673-3000. Gas hose
must be constructed of rigid copper,
black iron or galvanized pipe.
11. Practice good personal hygiene. Do
not work within 24 hours of being sick
(vomiting or diarrhea). Do not eat in the
food service area. Wash hands frequently.
12. Provide hand washing if you prepare
or serve open food or beverage.
Handwashing must
be set up within 10
feet of food stand.
Restroom hand sinks
do not satisfy this
requirement. Hand sink
may be a permanent
xture, a mobile
tank-based unit, or a
gravity-fed set-up.
Gravity-fed hand washing:
• Insulated 5 gallon container
of warm, potable water
• Water should be relled before the
level comes down to 2 inches from
the spigot
• Container must
have a hands-free
spigot that can be
turned on and o
• Liquid hand soap
• Paper towels
• Catch bucket of at least 5 gallons
13. Wash equipment and utensils.
Bring enough of your utensils and
equipment used with time/temperature
control for safety food to switch out to
new ones at least every four hours.
If you will wash equipment and utensils
at the event, wash, rinse and sanitize
them at least every four hours in a
3-compartment sink or 3-bucket set-
up. The sinks or buckets must be large
enough for your largest utensil to t.
1. Wash in warm, soapy water
2. Rinse in clean water
3. Sanitize in bleach or quaternary
solution
Bring test strips to check sanitizer (50-
200 PPM for Chlorine; 200 – 400 PPM for
Quaternary)
Wash Rinse Sanitize
Utensil Washing Setup
Water Paper
towel
Soap
Gravity Hand Washing Setup
Food Vendor Guidelines
Event food items must meet food safety standards for handling, preparation
and storing to prevent foodborne illness.
Hands-Free Spigot
Failure to comply with these guidelines
can result in a citation, closure of food
booth, or denial of future permits.
Mobile Hand
Washing Sink
Minneapolis Short Term Food Permit Instructions and Application
|
9
Minneapolis Short Term Food Permit
Keep this page.
Keep this page.
February 2019
The Environmentally Acceptable Packaging Ordinance
WHAT YOU NEED TO KNOW
www.minneapolismn.gov/GreenToGo
Plascs:
Compostable plascs must meet
ASTM standard D6868 or be cered
compostable by Cedar Grove or BPI.
GREEN TO GO EXEMPTIONS END APRIL 22, 2019
Some products have been exempted from the Green To Go ordinance. The exemption allows businesses to use
the products even though they do not meet the requirements of the Green To Go ordinance.
The exempted products are:
• Polyethylene (PE) lined paper hot and cold cups and containers for liquids (soup, etc.) , and
• Rigid polystyrene (plastic #6) lids for those containers. The lids are marked with a #6 inside three
chasing arrows.
Minneapolis Environmental Health has determined the product exemptions will end April 22, 2019.
By ending the exempons in 2019, businesses have me to use up exisng inventory and work with
distributors to purchase products that meet Green To Go requirements. This approach is consistent with the
educaonal approach used when the Green To Go ordinance was amended in 2014.
KEY REQUIREMENTS OF THE ORDINANCE
The Green To Go ordinance requires food and beverages prepared for immediate consumpon and to-go must be placed in
packaging that is reusable, recyclable or compostable. Recyclable materials must be recycled. Compostable plascs must
be composted. The ordinance went into eect on April 22, 2015 (Earth Day).
WHO IS AFFECTED?
All people, businesses, events, or individuals who serve or give away food prepared for immediate consumpon. This
includes all restaurants; grocery store deli cases; food trucks and other mobile vendors; and temporary, short term and
seasonal food vendors.
WHAT IS PACKAGING?
Food or beverage cans, boles, or containers used to package product for immediate consumpon including glasses, cups,
plates, serving trays, and to-go containers.
ENVIRONMENTALLY ACCEPTABLE PACKAGING is reusable, recyclable, or compostable.
CONFUSING
PACKAGING
Beware of packaging that does
not meet Green To Go
requirements.
Some confusing containers are
beige and resemble
compostable containers.
If the symbol on the container
is a number six inside three
chasing arrows,
the container is
polystyrene and
does not meet Green To Go
requirements.
Terms such as “green
alternave,” “degradable,”
“biodegradable,” and
“sustainably sourced” are
markeng terms. They do not
mean a product meets Green
to Go requirements.
NOT INCLUDED
Products not included in the
ordinance:
• Knives, forks and spoons
• Straws
• Sr scks
• Foods prepackaged by the
manufacturer, producer or
distributor
• Plasc lms less than 10
mils thick
EXEMPT
BUSINESSES
• Catering companies
licensed by the City of
Minneapolis, another city
or the state.
• Hospitals and nursing
homes
FOR MORE INFORMATION
FREQUENTLY ASKED QUESTIONS:
Are businesses required to have organics collecon in the front of the
house? If a business uses compostable plasc containers organics
collecon is required. If a business only uses
compostable paper then organics collecon is not
required (but is encouraged).
What compostable plascs meet Green To Go
requirements? Containers which meet ASTM
standard D6868 or are cered compostable by
BPI or Cedar Grove meet Green To Go
requirements. Contact your supplier with quesons
about containers.
Quesons about the ordinance? Call 311 or email
health@minneapolismn.gov. Ask for an Environmental Health Supervisor.
HENNEPIN COUNTY ASSISTANCE
Free:
• Assistance and training
• Labels, signs and other educaonal materials
Business Grants up to $50,000 are available to assist
with:
• Start or improve recycling, organics and waste
prevenon programs
• Bin and other eligible equipment purchases
• New recycling or organics hauling service fees
• Improvements to loading docks and waste container enclosures (fenced
in areas)
For more informaon (and Hennepin County contact
informaon) visit www.hennepin.us/businessrecycling
NOT ALLOWED
• Rigid polystyrene - any color plasc marked
• Expanded polystyrene (commonly known as Styrofoam™)
Call 311 or visit www.minneapolismn.gov/GreenToGo
Stay connected. Subscribe to Food Establishment News from the Health De-
partment. Send an email to Food@minneapolismn.gov with “subscribe” in
the subject line.
For reasonable accommodaons or alternave formats please contact the Minneap-
olis Health Department at (612) 673-2301 or health@minneapolismn.gov. People
who are deaf or hard of hearing can use a relay service to call 311 at (612) 673-3000.
TTY users call (612) 673-2626. Para asistencia (612) 673-2700
Rau kev pab (612) 673-2800 - Hadii aad Caawimaad u baahantahay (612) 673-3500.
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