Minnesota Administrative Code

1550.0780 PREPACKAGED KOSHER MEATS. No prepackaged fresh, frozen, or processed meats may be labeled "kosher" unless all prepackaging is done under supervision of a recognized rabbinical council. Statutory Authority: MS s 31.101 Published Electronically: September 23, 2013

1550.0790 OTHER KOSHER FOOD PRODUCTS. Each individual package of kosher food products shall be labeled with: the word "kosher" and except as provided for in part 1550.0800 the name of the rabbinical council under whose supervision the product was prepared and packaged. Statutory …

1550.0800 USE OF DULY ADOPTED RABBINICAL SYMBOL. The requirements of parts 1550.0680 and 1550.0790 shall be satisfied if all kosher food products are identified by and each individual package of kosher food products is labeled with a duly adopted rabbinical symbol for identifying…

1550.0810 MEAT PREPARATIONS. The term "meat preparations" includes all foods made in whole or in part from meat or poultry or any products derived therefrom. Statutory Authority: MS s 31.101 Published Electronically: September 23, 2013

1550.0820 IDENTIFICATION OF KOSHER MEATS AND MEAT PRODUCTS SLICED, CUT, GROUND, OR CHOPPED IN ADVANCE OF SALE. No person shall slice, cut, grind, or chop, in advance of sale, any kosher meat or meat products for storage or exposure for sale to the ultimate consumer as kosher, unl…

1550.0830 WORD "KOSHER" LIMITED TO KOSHER FOODS. Except as provided for in the kosher food law (Minnesota Statutes, sections 31.651 to 31.681), no person shall label, represent, or advertise any food product with the word "kosher" or with any combination of words including the wo…

1550.0840 INVOICES AND BILLS OF LADING. Each delivery, consignment, or shipment of kosher meats or meat preparations shall be accompanied by an invoice or bill of lading, setting forth the following information: the name and address of the consignor; the name and address of the c…

1550.0870 COLORED ORANGES. The shade or hue of the color of "color added" oranges shall not exceed the average representative natural color which such varietal oranges would have when naturally fully colored. Each color added orange shall have stamped on the skin thereof the word…

1550.0880 FLOUR BAGS. Flour and other cereals intended for human consumption shall not be packed and distributed in any used bag or sack unless such bag or sack shall first have been laundered. The term "laundered" shall mean the submerging of the bag or sack in boiling water and…

1550.0890 DEFINITIONS AND STANDARDS FOR FOOD. The definitions and interpretations of terms contained in Minnesota Statutes, sections 31.01 and 31.02, shall be applicable also to such terms when used in rules promulgated under the act. If a rule prescribing a definition and standa…

1550.0900 GENERAL METHODS FOR WATER CAPACITY OF CONTAINERS. For the purposes of rules promulgated under Minnesota Statutes, sections 31.10 and 32D.02, subdivision 2, the term "general method for water capacity of containers" means the following method: A. In the case of a contain…

1550.0910 GENERAL METHOD FOR FILL OF CONTAINERS. The term "general method for fill of containers" means the following method: A. In the case of a container with lid attached by double seam, cut out the lid without removing or altering the height of the double seam. B. Measure the…

1550.0920 GENERAL STATEMENT OF SUBSTANDARD QUALITY AND SUBSTANDARD FILL OF CONTAINER. Subpart 1. Quality. For the purposes of rules promulgated under Minnesota Statutes, sections 31.10 and 32D.02, subdivision 2, the term "general statement of substandard quality" means the statem…

1550.0930 DEFINITIONS. Subpart 1. Commissioner. "Commissioner" shall mean the commissioner of the Minnesota Department of Agriculture or the commissioner's agents. Subp. 2. Delivery equipment. "Delivery equipment" shall mean any vehicle or conveyance, together with its appurtenan…

1550.0940 CONSTRUCTION OF DELIVERY EQUIPMENT. All delivery equipment shall be constructed of material that will withstand repeated cleaning, shall be so designed as to be easily cleaned, and shall be kept clean, sanitary, and in good repair. Such equipment shall be designed to pr…

1550.0950 DELIVERY EQUIPMENT TO HANDLE PERISHABLE FOOD. In addition to the requirements in part 1550.0940, delivery equipment used to handle perishable food shall be constructed and operated to protect such food from temperatures which may permit or cause damage. Statutory Author…

1550.0960 DELIVERY EQUIPMENT TO HANDLE READILY PERISHABLE FOODS. Delivery equipment used to handle readily perishable foods, in addition to the requirements above, shall be provided with mechanical refrigeration equipment or other refrigeration methods or facilities capable of ma…

1550.0970 DELIVERY EQUIPMENT FOR FROZEN FOOD. Such delivery equipment used for handling frozen food shall be capable of maintaining the product temperature at zero degrees Fahrenheit or lower; provided, that during defrost cycles, loading, and unloading, such product temperature …

1550.0980 DELIVERY EQUIPMENT TO HANDLE HOT FOOD. Such delivery equipment used to handle hot food shall be designed to maintain a product temperature of 140 degrees Fahrenheit or higher during the delivery process. Statutory Authority: MS s 31.101 Published Electronically: Septemb…

1550.1000 DELIVERY EQUIPMENT IDENTIFICATION. Every manufacturer, processor, and distributor licensed by the commissioner shall, at the time of applying for said license, apply also, on forms provided by the commissioner, for identification for each delivery equipment unit which t…

1550.1010 FAILURE TO CARRY IDENTIFICATION. Failure of the person in charge of said delivery equipment or failure of the delivery equipment to carry the identification supplied by the commissioner or failure of the delivery equipment to conform to the requirements herein establish…

1550.1020 CONTRACT HAULER OR COMMON CARRIER. When the licensee engages the services of a contract hauler or common carrier to make such deliveries, an invoice or a bill of lading identifying the licensee, the carrier, and the consignee as well as whether the type of food being sh…

1550.1030 QUALITY ASSURANCE DATING. It is recognized that foods vary in degrees of perishability, and as the time lengthens before a food begins to lose its palatability or its desired or nutritive properties, it becomes increasingly more difficult for the manufacturer or process…

1550.1040 DEFINITIONS. Subpart 1. Applicability. The following terms have the meanings given to them. Subp. 2. Commissioner. "Commissioner" means the commissioner of agriculture or designee. Subp. 3. [Repealed, L 2012 c 244 art 2 s 36] Subp. 4. [Repealed, L 2012 c 244 art 2 s 36]…

1550.1060 USE OF OPEN DATE. Every manufacturer or processor of perishable food, except meat, poultry, frozen food, and fresh fruits and vegetables, as exempt by Minnesota Statutes, section 31.782, subdivision 3, and except as provided for herein, shall place on the package or lab…

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 …