Do you come on site in Minneapolis?

Yes. Minneapolis is inside the Twin Cities metro, where travel is included in our prices.

What does a first visit in Minneapolis cost?

An initial consultation and site assessment starts at $250. Other work is quoted after that visit.

Our kitchen has a city license and we want to sell wholesale. Where do we start?

Selling wholesale usually brings in a state license as well, with its own plan and record requirements. We start by mapping which license covers which product.

What should we have ready for the first visit?

Your current licenses, any recent inspection reports, product list and recipes, and whatever HACCP plan, SOPs or logs you already keep.

Can you be there when the inspector visits?

We can help you prepare, walk through findings with you afterward, and help write corrective actions. Ask us about joining an inspection.

Minneapolis food safety consultant

Minneapolis food businesses often answer to more than one agency at once: a city license for the kitchen, a state license for wholesale, and sometimes federal inspection for meat.

Request an assessment Call 651-328-0981

We help you work out who regulates which part of your operation and build the HACCP plans, SOPs and records each of them expects, led by a former Minnesota Department of Agriculture inspector.

Who may inspect a Minneapolis food business

Minneapolis Health Department: Licenses and inspects many restaurants and food establishments inside city limits.
MDA: The Minnesota Department of Agriculture covers food manufacturing, processing and wholesale, and state meat and poultry inspection.
MDH: The Minnesota Department of Health covers food and beverage establishments where no local health department has taken on that role.
USDA FSIS: Federal inspection for meat and poultry products sold across state lines.

Minneapolis businesses we work with

Shared-use and commissary kitchens with several tenants
Restaurants and caterers moving into packaged or wholesale products
Ready-to-eat producers selling to grocery and institutions
Institutional kitchens in schools, hospitals and corporate campuses

Services for Minneapolis clients

HACCP & SOP DevelopmentWritten plans and SOPs for each tenant or product line
Food Testing & Listeria ControlListeria and pathogen testing for ready-to-eat products
Staff Training & AuditsOn-site training for kitchen staff and shift leads
Variance & Exemption DocumentationVariance paperwork for processes the Food Code does not cover

Guide to download

Coming soon

Minnesota food business licensing map

Which agency licenses what in Minnesota (MDA, MDH, or your city or county), by product type and sales channel.

We’ll add this guide here soon.

Frequently asked questions

Do you come on site in Minneapolis?: Yes. Minneapolis is inside the Twin Cities metro, where travel is included in our prices.
What does a first visit in Minneapolis cost?: An initial consultation and site assessment starts at $250. Other work is quoted after that visit.
Our kitchen has a city license and we want to sell wholesale. Where do we start?: Selling wholesale usually brings in a state license as well, with its own plan and record requirements. We start by mapping which license covers which product.
What should we have ready for the first visit?: Your current licenses, any recent inspection reports, product list and recipes, and whatever HACCP plan, SOPs or logs you already keep.
Can you be there when the inspector visits?: We can help you prepare, walk through findings with you afterward, and help write corrective actions. Ask us about joining an inspection.

Start with an assessment

Tell us about your Minneapolis kitchen or plant and we’ll start with an assessment.

Request an assessment All services