Food Services

The University of Minnesota complies with Minnesota Food Code (MN Rules Chapter 4626) to ensure food establishments safely handle, store, prepare, and serve foods to the University community. All foods offered for sale on University property must be in compliance with this code. 

This policy affects all University students, faculty, staff, and visitors; particularly individuals who eat in campus dining facilities and/or live in University housing. In addition, all staff who work in University dining or housing facilities, and staff charged with maintenance of those facilities are impacted.

Requirements for Food Service Roles

Food Service
Providers

Food Service Employees

Food Service Managers

You must:

  • Comply with all applicable Federal, State, and University standards and regulations
  • Ensure that food establishment managers are trained and certified as food service managers as per Minnesota Food Code
  • Report all foodborne illness complaints promptly to UHS (612) 626-6002 during regular business hours, or to the MDH Foodborne Hotline (877) 366-3455 after hours
  • Report kitchen fires or other emergencies promptly to 911

You must:

  • Report information about health and activities related to diseases transmissible through food to the Food Service Manager, including:
    • Diarrhea, vomiting, or other acute gastrointestinal illness
    • Jaundice
    • An infected wound, boil, or other lesion containing pus on the hands, wrists, or exposed portions of the arms
    • Salmonella, Shigella, Escherichia coli (E. coli), or other enteric bacterial pathogen
    • Hepatitis A virus or norovirus

Note: Food service applicants to whom a conditional offer of employment is made must also report any of the above information

You must:

  • Fulfill the requirements of Minnesota law to obtain Food Service Manager certification or the ServSafe Certification
  • Provide proof of certification to UHS on request
  • Notify UHS of any food employee reporting any issues related to diseases transmissible through food
  • Maintain a record of all employee reports of illness, which must be available for review by UHS sanitarians upon request
  • Correct food safety violations in the time and manner specified by UHS inspectors
  • Participate in training, continuing education, and/or re-certification, as needed, through MDH approved courses or comparable UHS courses