Anytime changes are made to a current, proposed or previously licensed establishment a plan review is required. Please direct phone calls to 612-543-5200.
Plan review fees and application 2017 (PDF)
Construction guide (PDF)
Hazard Analysis and Critical Control Point (HACCP) plan
Based on Minnesota Rule 4626, as adopted by Hennepin County Ordinances No. 3, a HACCP plan is required if the following operations are performed:
- When a variance has been issued to the required cooking temperatures of raw animal foods
- Curing or using additives to preserve food
- Operating molluscan shellfish tanks
- Removing the tags from shellstock
- Using reduced oxygen packaging
HACCP plan approval required
Hennepin County Ordinance 3 requires that the HACCP plan be submitted to and approved by Hennepin County Environmental Health. This approval indicates only that the plan complies with the provisions of Hennepin County County Ordinance 3 and Minnesota 4626. It does not guarantee that all hazards are controlled or guarantee a safe food product.
HACCP plan audits
Hennepin County Environmental Health will conduct on-site HACCP audits on an annual basis. Additional audits may be required if the plan provisions are not being correctly followed.
Submit a HACCP plan for approval
Time as a public health control application
Time as a public health control is using only time rather than time and temperature to control the growth of bacteria and keep food safe. Food is generally held under mechanical temperature control (hot holding units and refrigerators) to ensure safe product and to control bacterial growth in potentially hazardous foods.
When time is closely monitored, food may be kept under no temperature control for four hours or less. Within four hours, there will be limited bacterial growth or toxins produced. Once time is used as a control, food may not be placed back under mechanical temperature control to be saved and used later.
If your establishment would like to use time as a control, the application below must be submitted and approved prior to use in the establishment.
Time as a public health control application (PDF)