4626 FOOD CODE; FOOD MANAGERS

4626.0445 UNSAFE, ADULTERATED, OR CONTAMINATED FOOD. 3-701.11 A. A food that is unsafe or adulterated as specified in part 4626.0125 or not honestly presented as specified in part 4626.0430 must be discarded or reconditioned according to Minnesota Statutes, section 31.495.P1 B. F…

4626.0447 FOOD SERVED TO A HIGHLY SUSCEPTIBLE POPULATION. 3-801.11 In a food establishment that serves a highly susceptible population, the criteria in this part must be followed. A. The following criteria apply to juice: (1) for the purposes of this item only, children who are a…

4626.0450 FOOD-CONTACT SURFACES; CHARACTERISTICS AND MATERIALS. 4-101.11 Materials that are used in the construction of utensils and food-contact surfaces of equipment must not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under norm…

4626.0455 CAST IRON; USE LIMITATION. 4-101.12 A. Except as specified in items B and C, cast iron must not be used for utensils or food-contact surfaces of equipment. B. Cast iron may be used as a surface for cooking. C. Cast iron may be used in utensils for serving food if the ut…

4626.0460 LEAD; USE LIMITATION. 4-101.13 A. Ceramic, china, crystal utensils, and decorative utensils, such as hand-painted ceramic or china, that are used in contact with food must be lead-free or contain levels of lead not exceeding the limits of the following utensil categorie…

4626.0465 COPPER; USE LIMITATION. 4-101.14 A. Except as specified in item B, copper and copper alloys, such as brass, must not be used in contact with a food that has a pH below 6, such as vinegar, fruit juice, or wine, or for a fitting or tubing installed between a backflow prev…

4626.0470 GALVANIZED METAL; USE LIMITATION. 4-101.15 Galvanized metal must not be used for utensils or food-contact surfaces of equipment that are used in contact with acidic food.P1 Statutory Authority: MS s 31.101; 31.11; 144.05; 144.07; 144.08; 144.12; 157.011 History: 23 SR 5…

4626.0475 SPONGES; USE LIMITATION. 4-101.16 Sponges must not be used in contact with cleaned and sanitized or in-use food-contact surfaces. Statutory Authority: MS s 31.101; 31.11; 144.05; 144.07; 144.08; 144.12; 157.011 History: 23 SR 519; 43 SR 295 Published Electronically: Jan…

4626.0480 [Repealed, 43 SR 295] Published Electronically: January 2, 2019

4626.0485 [Repealed, 43 SR 295] Published Electronically: January 2, 2019

4626.0490 WOOD; USE LIMITATION. 4-101.17 A. Except as specified in items B to D, wood and wood wicker must not be used as a food-contact surface. B. Hard maple or an equivalently hard, close-grained wood may be used for: (1) cutting boards, cutting blocks, bakers' tables, and ute…

4626.0493 NONSTICK COATINGS; USE LIMITATIONS. 4-101.18 Multiuse kitchenware such as frying pans, griddles, sauce pans, cookie sheets, and waffle bakers that have a nonstick coating must be used with nonscouring or nonscratching utensils and cleaning aids. Statutory Authority: MS …

4626.0495 NON-FOOD-CONTACT SURFACES; CHARACTERISTICS. 4-101.19 Non-food-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Sta…

4626.0500 SINGLE-SERVICE AND SINGLE-USE ARTICLES; CHARACTERISTICS. 4-102.11 Materials that are used to make single-service and single-use articles: A. must not: (1) allow the migration of deleterious substances;P1 or (2) impart colors, odors, or tastes to food; and B. must be: (1…

4626.0505 EQUIPMENT AND UTENSILS. 4-201.11 Equipment and utensils must be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Statutory Authority: MS s 31.101; 31.11; 144.05; 144.07; 144.08; 144.12; 157.011 History: 23 …

4626.0506 EQUIPMENT. A. The following equipment, including types of equipment listed in this part that are custom fabricated, must be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program for food service equipm…

4626.0510 FOOD TEMPERATURE MEASURING DEVICES. 4-201.12 Food temperature measuring devices must not have sensors or stems constructed of glass, except that thermometers with glass sensors or stems that are encased in a shatterproof coating such as candy thermometers may be used.P1…

4626.0515 MULTIUSE FOOD-CONTACT SURFACES; CHARACTERISTICS. 4-202.11 A. Multiuse food-contact surfaces must be: (1) smooth;P2 (2) free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections;P2 (3) free of sharp internal angles, corners, and crevices;P2 (…

4626.0520 CIP EQUIPMENT. 4-202.12 A. CIP equipment must meet the characteristics in part 4626.0515 and must be designed and constructed so that: (1) cleaning and sanitizing solutions circulate throughout a fixed system and contact all interior food-contact surfaces;P2 and (2) the…

4626.0525 "V"-TYPE THREADS; USE LIMITATION. 4-202.13 Except for hot oil cooking or filtering equipment, "V"-type threads must not be used on food-contact surfaces. Statutory Authority: MS s 31.101; 31.11; 144.05; 144.07; 144.08; 144.12; 157.011 History: 23 SR 519; 43 SR 295 Publi…

4626.0530 HOT OIL FILTERING EQUIPMENT. 4-202.14 Hot oil filtering equipment must meet the characteristics specified in part 4626.0515 or 4626.0520 and must be readily accessible for filter replacement and cleaning. Statutory Authority: MS s 31.101; 31.11; 144.05; 144.07; 144.08; …

4626.0535 CAN OPENERS. 4-202.15 Cutting or piercing parts of can openers must be readily removable for cleaning and replacement. Statutory Authority: MS s 31.101; 31.11; 144.05; 144.07; 144.08; 144.12; 157.011 History: 23 SR 519; 43 SR 295 Published Electronically: January 2, 201…

4626.0540 NON-FOOD-CONTACT SURFACES. 4-202.16 Non-food-contact surfaces must be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Statutory Authority: MS s 31.101; 31.11; 144.05; 144.07; 144.0…

4626.0545 KICK PLATES, REMOVABLE; ENCLOSED HOLLOW BASES. 4-202.17 A. Kick plates must be designed so that the areas behind them are accessible for inspection and cleaning by being: (1) removable by one of the methods in part 4626.0515, item A, subitem (5), or capable of being rot…

4626.0550 VENTILATION HOOD SYSTEMS; FILTERS. 4-202.18 Filters or other grease extracting equipment must be designed to be readily removable for cleaning and replacing if not designed to be cleaned in place. Statutory Authority: MS s 31.101; 31.11; 144.05; 144.07; 144.08; 144.12; …

4626.0555 TEMPERATURE MEASURING DEVICES; FOOD. 4-203.11 A. Food temperature measuring devices that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit must be accurate to plus or minus 1 degree C in the intended range of use.P2 B. Food temperature measuring devi…

4626.0560 TEMPERATURE MEASURING DEVICES; AMBIENT AIR AND WATER. 4-203.12 A. Ambient air and water temperature measuring devices that are scaled in Celsius or dually scaled in Celsius and Fahrenheit must be designed to be easily readable and accurate to plus or minus 1.5 degrees C…

4626.0563 PRESSURE MEASURING DEVICES; MECHANICAL WAREWASHING EQUIPMENT. 4-203.13 Pressure measuring devices that display the pressures in the water supply line for the fresh hot water sanitizing rinse must have increments of 1 pound per square inch (7 kilopascals) or smaller and …

4626.0565 VENTILATION HOOD SYSTEMS, DRIP PREVENTION. 4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas, including hoods, fans, guards, ducting, and other components, must be designed to prevent grease or condensation from draining or dripping ont…

4626.0570 EQUIPMENT OPENINGS, CLOSURES, AND DEFLECTORS. 4-204.12 A. A cover or lid for equipment must overlap the opening and be sloped to drain. B. An opening located within the top of a unit of equipment that is designed for use with a cover or lid must be flanged upward at lea…

4626.0575 DISPENSING EQUIPMENT; PROTECTION OF EQUIPMENT AND FOOD. 4-204.13 In equipment that dispenses or vends liquid food or ice in unpackaged form: A. the delivery tube, chute, orifice, and splash surfaces directly above the container receiving the food must be designed in a m…

4626.0580 VENDING MACHINE; VENDING STAGE CLOSURE. 4-204.14 The dispensing compartment of a vending machine, including a machine that is designed to vend prepackaged snack food that is not TCS, such as chips, party mixes, and pretzels, must be equipped with a self-closing door or …

4626.0585 BEARINGS AND GEAR BOXES; LEAKPROOF. 4-204.15 Equipment containing bearings and gears that require lubricants must be designed and constructed so that the lubricant cannot leak, drip, or be forced into food or onto food-contact surfaces. Statutory Authority: MS s 31.101;…

4626.0590 BEVERAGE TUBING; SEPARATION. 4-204.16 Except for cold plates that are constructed integrally with an ice storage bin, beverage tubing and cold-plate beverage cooling devices must not be installed in contact with stored ice. Statutory Authority: MS s 31.101; 31.11; 144.0…

4626.0595 ICE UNITS; SEPARATION OF DRAINS. 4-204.17 Liquid waste drain lines must not pass through an ice machine or ice storage bin. Statutory Authority: MS s 31.101; 31.11; 144.05; 144.07; 144.08; 144.12; 157.011 History: 23 SR 519; 43 SR 295 Published Electronically: January 2…

4626.0600 CONDENSER UNIT; SEPARATION. 4-204.18 If a condenser unit is an integral component of equipment, the condenser unit must be separated from the food and food storage space by a dustproof barrier. Statutory Authority: MS s 31.101; 31.11; 144.05; 144.07; 144.08; 144.12; 157…

4626.0605 CAN OPENERS ON VENDING MACHINES. 4-204.19 Cutting or piercing parts of can openers on vending machines must be protected from manual contact, dust, insects, rodents, and other contamination. Statutory Authority: MS s 31.101; 31.11; 144.05; 144.07; 144.08; 144.12; 157.01…

4626.0610 MOLLUSCAN SHELLFISH TANKS. 4-204.110 A. Except as specified in item B, molluscan shellfish life support system display tanks must be used only to display shellfish that are not offered for human consumption and must be conspicuously marked so that it is obvious to the c…

4626.0615 VENDING MACHINES; AUTOMATIC SHUTOFF. 4-204.111 A. A machine vending TCS food must have an automatic control that prevents the machine from vending food: (1) if there is a power failure, mechanical failure, or other condition that results in an internal machine temperatu…

4626.0620 AMBIENT AIR TEMPERATURE MEASURING DEVICES. 4-204.112 A. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device must be located to measure the air temperature or a simulated product temperature in the warmest part of a mecha…

4626.0625 WAREWASHING MACHINES; DATA PLATE OPERATING SPECIFICATIONS. 4-204.113 A warewashing machine must be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications, inc…

4626.0630 WAREWASHING MACHINES; INTERNAL BAFFLES. 4-204.114 Warewashing machine wash and rinse tanks must be equipped with baffles, curtains, or other means to minimize internal cross-contamination of the solutions in wash and rinse tanks. Statutory Authority: MS s 31.101; 31.11;…

4626.0635 WAREWASHING MACHINES; TEMPERATURE MEASURING DEVICES. 4-204.115 A warewashing machine must be equipped with a temperature measuring device that indicates the temperature of the water: A. in each wash and rinse tank;P2 and B. as the water enters the hot water sanitizing f…

4626.0640 MANUAL WAREWASHING EQUIPMENT; HEATERS AND BASKETS. 4-204.116 If hot water is used for sanitization in manual warewashing operations, the sanitizing compartment of the sink must be: A. designed with an integral heating device that is capable of maintaining water at a tem…

4626.0643 WAREWASHING MACHINES; AUTOMATIC DISPENSING OF DETERGENTS AND SANITIZERS. 4-204.117 A warewashing machine that is installed after September 8, 1998, must be equipped to: A. automatically dispense detergents and sanitizers;P2 and B. incorporate a visual means to verify th…

4626.0645 WAREWASHING MACHINES; FLOW PRESSURE DEVICE. 4-204.118 A. Warewashing machines that provide a fresh hot water sanitizing rinse must be equipped with a pressure gauge, or similar device such as a transducer, that measures and displays the water pressure in the supply line…

4626.0650 WAREWASHING SINKS AND DRAINBOARDS; SELF-DRAINING. 4-204.119 Sinks and drainboards of warewashing sinks and machines must be self-draining. Statutory Authority: MS s 31.101; 31.11; 144.05; 144.07; 144.08; 144.12; 157.011 History: 23 SR 519; 43 SR 295 Published Electronic…