Food safety & service

Guidelines for preparing & serving food 

Food that is served to 4-H families and the public requires careful planning to ensure risk is minimized, local training and licensing requirements are met and food is handled safely.

Serving food to the public

• Learn and practice proper handling, preparation and storage of food items with Food Safety Tips for Food Event Volunteers.

• Read the Norovirus Fact Sheet to become aware of symptoms and what to do if a foodborne illness occurs.

• No alcoholic beverages can be available or served at 4-H programs, activities and outings.

• All food managers must take the online video training titled “Cooking for a Crowd”  

• Obtain a current license if food is served to the public.  The license can be obtained through the county or the Minnesota  Department of Health.

Serving food or hosting a potluck at a 4-H program

• Follow the guidelines provided above regarding proper handling, preparation and storage to ensure the safety of the individuals eating the food.

• Review MN Statute 157.22 for potluck guidelines.

4-H clubs or federations/councils conducting a bake sale

• The Department of Agriculture excludes bake sales from licensure and regulation when the following conditions are met.

  • The bake sale is a community event.

  • The fundraising gross receipts are $5,000 or less in a calendar year.

  • If the food is NOT prepared in a kitchen that is licensed or inspected, 4-H must post a visible sign stating “These products are homemade and not subject to state inspection”.

Contact

Pat Morreim, program manager, morre002@umn.edu, 763-427-5428