1550 FOOD; GENERAL RULES

1550.1070 DISPLAY OF OPEN DATE. The open date shall be printed, stamped, embossed, perforated, or otherwise shown on the package or the label on the package or the labeling accompanying the perishable food in such a manner that it can be easily read, shall be separated from other…

1550.1080 EXPLANATION OF OPEN DATE. Every open date used on the package, label, or labeling of a perishable food shall be explained so that the prospective purchaser can understand its significance and can identify the termination date of the quality assurance period for such per…

1550.1090 OTHER INFORMATION. The manufacturer or processor or packager not only shall give information explaining the meaning of the open date shown on the package, label, or labeling of such perishable food, but also may specify the conditions under which the open date will reta…

1550.1100 EASY READABILITY. The letters and numbers used to show open dates on the packages, labels, and labeling of perishable foods shall not be smaller than one-eighth inch high except when the package is so small as to preclude use of this size type in which case the type siz…

1550.1110 ABBREVIATIONS AND NUMERICAL DESIGNATIONS. The abbreviations and the numerical designations for the month of the year and the abbreviations for the days of the week are as follows: A. For January, Jan or Ja or 01 or 1; February, Feb or Fe or 02 or 2; March, Mar or Mr or …

1550.1120 OPEN DATE 90 DAYS OR LESS FROM DATE OF MANUFACTURE OR PACKAGING. When the open date shown on the package or label or labeling of a perishable food is 90 days or less from the date of manufacture or packaging, it shall consist of one of the following: A. the name or the …

1550.1130 OPEN DATE MORE THAN 90 DAYS FROM DATE OF MANUFACTURE OR PACKAGING. When the open date shown on the package or label of a perishable food is more than 90 days from the date of manufacture or packaging, it shall be an open date consisting of the name of or the abbreviatio…

1550.1140 RULES IN LIEU OF OPEN DATE. In lieu of placing an open date on each package, container, or wrapping into which perishable food is placed for sale, service or takeout service, the following items shall apply: A. All bakery products normally sold to the user on the day of…

1550.1150 PERISHABLE FOODS REQUIRING AGING. Perishable foods requiring aging as part of their processing before they are ready to be offered for consumption need not bear any open date, but may bear statements explaining the need for and the method of aging. If investigations by …

1550.1160 PERISHABLE FOODS HAVING QUALITY ASSURANCE DATES OF MORE THAN 90 DAYS. Perishable foods having quality assurance dates of more than 90 days need not bear open dates. If investigations by the commissioner on the commissioner's own initiative or because of complaints from …

1550.1170 PERISHABLE FOODS WHICH ARE EXEMPT FROM OPEN QUALITY ASSURANCE DATING. Manufacturers or processors or retailers who wish to place open quality assurance dates on the packages, labels, or labeling of perishable foods which are exempt from such open dating may do so if the…

1550.1180 OPEN DATE ON FINAL SALE PACKAGE. When food which is packaged prior to sale into final sale packages from bulk packages bearing an open date, said date also shall be shown on the final sale package in accordance with parts 1550.1030 to 1550.1250. Statutory Authority: MS …

1550.1190 EXPIRED OPEN QUALITY ASSURANCE DATE. When a perishable food bearing an open quality assurance date which has expired is continued on display for retail sale, and is found to have lost its palatability or desired or nutritive properties, the person responsible for its re…

1550.1200 EXEMPTION. Perishable foods complying with laws and regulations of the federal government or of other states which deal with open dating and which provide for information and enforcement equal to or greater than the Minnesota open dating law and rule are hereby exempt f…

1550.1210 PERISHABLE FOODS ALREADY LABELED. Perishable foods already labeled and in the channels of trade on January 1, 1974, but which do not bear open date labeling as required by parts 1550.1030 to 1550.1250 shall be permitted to be sold without such open date labeling. Statut…

1550.1230 LABELING BEFORE AND AFTER JANUARY 1, 1974. All labels for perishable foods ordered after January 1, 1974, shall conform to the requirements of parts 1550.1030 to 1550.1250, or to the regulations of another state or the federal government when such regulations are equal …

1550.1240 REMEDIES. In addition to remedies provided in these parts and by Minnesota Statutes, section 31.783, subdivision 4, any manufacturers or processors who believe that these parts should not apply to open dating of perishable food which they produce, or who experience inab…

1550.1250 COMPLIANCE. Compliance with the requirements of parts 1550.1030 to 1550.1250 does not excuse any manufacturer or processor or retailer from complying with other laws and regulations relating to food and the labeling of food. Statutory Authority: MS s 31.783 Published El…

1550.1255 APPLICABILITY. Parts 1550.1255 to 1550.1530 apply only to bakeries that do not sell bakery products directly to the ultimate consumer. Statutory Authority: MS s 31.101; 31.11; 144.05; 144.08; 144.12; 157.011 History: 23 SR 519 Published Electronically: September 23, 201…

1550.1260 DEFINITIONS. Subpart 1. Adulterated. An article of food is deemed to be adulterated when it conforms to the description contained in Minnesota Statutes, section 31.01, subdivision 19. Subp. 2. Bakery. "Bakery" means a building or part thereof used in the processing, sto…

1550.1270 REQUIREMENTS FOR PREMISES. The premises of the bakery shall present a clean and orderly appearance; it shall be well drained and free of environmental conditions and from materials that are a nuisance or a hazard to sanitation. Statutory Authority: MS s 31.10; 31.77 Pub…

1550.1280 SATISFACTORY COMPLIANCE FOR PREMISES. The premises shall be considered satisfactory when the following conditions are met: A. the establishment is located in an area where the product or operations are not contaminated by excessive smoke, foul odors, dust-laden air, or …

1550.1290 SANITARY CONDITION OF BAKERY PRODUCTS AND INGREDIENTS. Ingredients used in the production of bakery products shall be free of adulteration when received and shall remain in such condition until used. Materials which show evidence of active insect infestation or any othe…

1550.1300 SATISFACTORY COMPLIANCE FOR BAKERY PRODUCTS AND INGREDIENTS. The sanitary condition of the product and its ingredients shall be considered satisfactory when the following conditions are met: A. the ingredients are free from adulteration or are within tolerances specifie…

1550.1310 REFRIGERATION AND PROTECTION OF PERISHABLE PRODUCTS. Bakeries shall keep perishable supplies and products in suitable refrigeration facilities, protected from contamination and adulteration and to prevent spoilage and bacterial growth. Statutory Authority: MS s 31.10; 3…

1550.1320 SATISFACTORY COMPLIANCE FOR PERISHABLE SUPPLIES AND PRODUCTS. Refrigerated storage facilities shall be considered satisfactory when the following conditions are met: A. perishable supplies and products under refrigeration are stored in a sanitary manner to prevent spoil…

1550.1330 STORAGE OF NONPERISHABLE PRODUCTS AND SUPPLIES. Bakeries shall keep their unrefrigerated supplies and products in suitable dry storage rooms or areas. These supplies and products shall be protected from contamination and adulteration. Statutory Authority: MS s 31.10; 31…

1550.1340 SATISFACTORY COMPLIANCE FOR STORAGE OF NONPERISHABLE PRODUCTS AND SUPPLIES. Dry storage facilities shall be considered adequate when the following conditions are met: A. supplies and products are stored in a sanitary manner to prevent spoilage and bacterial growth and a…

1550.1350 BAKERY CONSTRUCTION AND FACILITIES BUILDING REQUIREMENTS. The building and rooms thereof shall be of sufficient size to accommodate the operation in a sanitary manner of such construction as to be easily kept in a sanitary condition. The physical plant shall be construc…

1550.1360 SATISFACTORY COMPLIANCE FOR BAKERY CONSTRUCTION. The construction of the building shall be considered adequate when the following conditions are met: A. the building is of sound construction and furnishes adequate protection from environmental contamination such as weat…

1550.1370 TOILET AND DRESSING ROOMS. Toilet and dressing rooms shall be large enough, conveniently located, adequately equipped, and provided for each sex employed. They shall be adequately lighted and ventilated and kept in a clean and sanitary condition. The toilet room shall h…

1550.1380 SATISFACTORY COMPLIANCE FOR TOILET AND DRESSING ROOMS. The toilet and dressing room facilities shall be considered satisfactory when the following conditions are met: A. Toilet rooms are conveniently located and are provided separately for male and female personnel, if …

1550.1390 LIGHTING. All rooms shall be adequately lighted. Lighting fixtures shall be shatter-resistant and equipped with protective shields whenever their breakage may result in contamination of the ingredients or product. Statutory Authority: MS s 31.10; 31.77 Published Electro…

1550.1400 SATISFACTORY COMPLIANCE FOR LIGHTING. Lighting shall be considered satisfactory when the following conditions are met: A. Production rooms are provided with a minimum of 25 foot-candles of light (as is determined at a point 30 inches above the floor). B. Areas where a d…

1550.1410 VENTILATION. The degree of ventilation shall be sufficiently adequate to prevent excessive condensation of moisture on equipment and structural surfaces in production and storage rooms. The entrance or existence of dust and flour dirt within the plant shall be kept to a…

1550.1420 SATISFACTORY COMPLIANCE FOR VENTILATION. Ventilation shall be considered satisfactory when the following conditions are met: A. Rooms are reasonably free of undesirable odors and vapors. B. Processing and packaging rooms are reasonably free of dust. C. There is no evide…

1550.1430 CONTROL OF INSECTS, RODENTS, BIRDS, AND OTHER ANIMALS. The establishment shall be free of insects, rodents, birds, and other animals. Control programs shall be conducted in a safe, acceptable manner. Insecticides and rodenticides shall be properly identified and stored.…

1550.1440 SATISFACTORY COMPLIANCE FOR INSECT, RODENT, BIRD, AND OTHER ANIMAL CONTROL. The control of insects, rodents, birds, and other animals will be considered satisfactory when the following conditions are met: A. the establishment is free of insects, rodents, birds, and othe…

1550.1450 WATER SUPPLY. A potable water supply shall be provided for use in all bakeries. Such water supply shall be from an approved water source which shall be easily accessible, adequate, and produce water of a safe, sanitary quality. Water from a water supply located, constru…

1550.1460 WASTE DISPOSAL. Waste material shall be collected, held for disposal (where applicable), and disposed of in such a manner as to prevent the creation of a health hazard or a nuisance. Waste receptacles of proper design and construction shall be conveniently located where…

1550.1470 SATISFACTORY COMPLIANCE FOR WASTE DISPOSAL. Waste material shall be considered disposed of satisfactorily when the following conditions are met: A. Liquid wastes resulting from the cleaning, rinsing, and sanitizing of equipment, utensils, and floors are disposed of in a…

1550.1480 CONSTRUCTION AND DESIGN OF EQUIPMENT AND UTENSILS. Equipment and utensils shall be designed, constructed, and placed to permit cleaning, sanitizing, inspection, and clean product processing. Equipment product contact surfaces shall be constructed of smooth, nontoxic, co…

1550.1490 SATISFACTORY COMPLIANCE FOR EQUIPMENT AND UTENSILS. Construction and design of equipment and utensils shall be considered satisfactory when the following conditions are met: A. Product contact surfaces are constructed of smooth, nontoxic, corrosion-resistant, odorless m…

1550.1500 CLEANING AND SANITIZING. Processing, storage, and other rooms where products, ingredients, and packaging materials are handled shall be kept in a clean, orderly condition. Equipment and utensils shall be kept in a clean, sanitary condition. Equipment and utensils contac…

1550.1510 SATISFACTORY COMPLIANCE FOR CLEANING AND SANITIZING. Cleaning and sanitizing procedures shall be considered satisfactory when the following conditions are met: A. equipment is cleaned at frequencies necessary to prevent contamination of the product; B. a dust-free metho…

1550.1520 HEALTH AND HYGIENE PRACTICES OF PERSONNEL. Bakery employees in the production areas and those in contact with product contact surfaces shall be free of communicable diseases, open sores, and skin infections. Personnel contacting ingredients and products shall keep their…

1550.1530 SATISFACTORY COMPLIANCE FOR HEALTH AND HYGIENE PRACTICES. Health and hygiene practices of personnel shall be considered satisfactory when the following conditions are met: A. personnel wear clean, washable, light-colored outer working garments; B. personnel wear suitabl…