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Hennepin County, Minnesota

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Food, beverage and lodging

Hennepin County provides food, beverage and lodging inspections, and an enforcement program to prevent water and foodborne illnesses for some cities. Click to see a map of the county's jurisdiction.

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2019 food code changes

The Minnesota Food Code has recently been revised and will updated early 2019. View the current updated draft (PDF).

Our customers with questions about the new code will benefit from reading the 20 Questions: The Proposed Major Changes of Concern to the Minnesota Food Code (PDF) provided by the Minnesota Department of Health.

Hennepin County’s food ordinance (Ordinance 3) will be updated early 2019. Please check back for updates. 

The Food Safety Partnership (FSP) of Minnesota posted a food code training video from the most recent FSP meeting. It highlights the 20 major changes to the food code.

General forms and information

Hennepin County Environmental Health jurisdiction map (PDF)

Change of ownership

When an existing establishment changes owners, the license is not transferable. Use the form below to begin the change of ownership process. An invoice and license application will be sent after the area inspector approves the ownership change. These must be completed and returned with fees before a license will be issued.

Change of ownership form (PDF)

Vending machine license

To obtain licenses for vending machines, complete the application form and mail in payment.

Vending application and fees 2019 (PDF)

Please direct phone calls to 612-543-5200.

Plan review and HACCP

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 2019 (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)

Short-term food event licensing

Short-term food event licensing (itinerant)

Hennepin County has two types of short term food licenses, regular and low risk. Please submit your application with payment at least 10 days prior to the event.

Additional helpful documents

Please direct phone calls to 612-543-5200.

Legislative update

New State Legislature has passed that affects itinerant food licensing. These changes are effective August 1, 2011.

For more details, please contact Hennepin County Environmental Health Department, 612-543-5200, and ask to speak with an inspector or supervisor.

Legislative bill, S.F. No. 477

Faith-based organizations

Faith-based organizations serving food in their building (church, synagogue, other houses of worship) or on their property for fund-raisers or community events are exempt from licensing. However, they must provide a certified food manager or volunteer trained in a food safety course.

NOTE: This exemption does not apply to faith-based organizations at the state agriculture society or county fairs, or to faith-based organizations that choose to apply for a license.

Faith-based exemptions (PDF)

Tax-exempt fraternal, sportsman or patriotic organizations

These organizations holding food events in their building(s) or on their property at which home-prepared food is donated by organization members for sale at the events, are exempt from licensing, provided:

  • The event is not a circus, carnival or fair
  • The organization controls the admission of persons to the event, the event agenda, or both
  • The organization's licensed kitchen (if they have one) is not used in any manner for the event

NOTE: These exemptions do not apply if the event is held at a location other than their own property.

Other exemptions (PDF)

Food Digest

Food Digest is a publication written by Hennepin County Public Health Protection for food service operators, restaurant owners and managers. It provides current food safety information that businesses can utilize in their food service operations.

Subscribe to receive the quarterly Food Digest e-newsletter

2018

2017

2016

2015

2014

Basic food safety class for limited food operations

Register for the Basics of Foodborne Illness Prevention, a 3 1/2-hour course offered through Hennepin County Environmental Health.

This course is required for the person-in-charge of limited food service establishments that are exempt from the full certified food manager requirement. It covers sanitation, foodborne illness prevention, and food handling practices.

Find application information in the Basics of Foodborne Illness Brochure – Fall 2018 (PDF) or call 612-543-5200 for more information.

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