Minnesota's food safety rules for licensed food establishments, found in Minn. R. chapter 4626, are based primarily on which national model?
A. The FDA Food Code
B. The USDA Meat Inspection Act
C. OSHA's General Duty Clause
D. The National Restaurant Association's private certification manual
Source: Minn. R. ch. 4626
A new restaurant that serves made-to-order hot entrees, such as burgers and hot sandwiches, applies for a license in Minnesota. Which state agency, or its delegated local health department, most likely licenses this establishment?
A. The county sheriff's office
B. The Minnesota Department of Health (MDH), because most restaurants and food-service establishments fall under MDH's jurisdiction
C. The Minnesota Department of Agriculture (MDA), because all food businesses are automatically MDA-licensed
D. The federal FDA, which directly licenses every restaurant in the state
Source: Minn. Stat. ch. 28A
Minnesota determines which agency licenses a mixed-use food business (one that both sells groceries and serves some hot food) using what general principle?
A. Predominance of business, generally based on which activity produces the majority (51% or more) of gross annual food sales
B. The business is automatically licensed by both agencies at full duplicate fees with no predominance test
C. The size of the building in square feet
D. Whichever agency the owner personally prefers
Source: Minn. Stat. ch. 28A
Under Minn. R. 4626.0033, what is the general Certified Food Protection Manager (CFPM) requirement for a licensed Minnesota food establishment that is not otherwise exempt?
A. Every single employee who touches food must individually hold a CFPM credential
B. The establishment must employ at least one certified food protection manager
C. Only the owner of the business, personally, must be certified, regardless of who else works there
D. No certification of any kind is ever required in Minnesota
Source: Minn. R. 4626.0033
Which type of Minnesota food operation is exempt from the CFPM requirement under Minn. R. 4626.0033?
A. A grocery store deli that cooks and hot-holds rotisserie chicken
B. A full-service restaurant serving multi-course hot meals nightly
C. A licensed special event food stand operating temporarily at a fair
D. A hospital cafeteria preparing hot entrees for patients and staff
Source: Minn. R. 4626.0033
