(a) Food establishment licensing categories.
(1) TYPE I means those food establishments serving on average 500 or more meals per day; having 175 or more seats; or having 500 or more customers per day. Type I establishments include those:
(A) Preparing for retail sale time/temperature control for safety (TCS) foods that require extensive processing and handling on premises;
(B) Cooking or cooling TCS foods;
(C) Offering as a menu item, or an ingredient of a menu item, raw or undercooked meats, poultry products, eggs, fish, shellfish or similar foods;
(D) Transporting TCS foods as a catering service; or
(E) Conducting food processing that involves smoking, curing or reduced oxygen packaging.
Type I food establishments require a certified food protection manager as specified in Minnesota Rules Chapter 4626. They include, but are not limited to, full-service restaurants; counter-service restaurants; food retail delis; institutional kitchens; food manufacturing, packaging and processing plants; bakeries preparing TCS foods or detailed decorating; and meat markets with complex processing. A supplemental license is required for each additional separate and distinct food facility such as a bakery, kitchen, meat market, grocery store, bar or serving area facility on the same premises.
(2) TYPE II means a Type I food establishment serving on average fewer than 500 meals per day; having fewer than 175 seats; or having fewer than 500 customers per day. Type II establishments require a certified food protection manager as specified in Minnesota Rules Chapter 4626.
(3) TYPE III means those food establishments serving or preparing:
(A) Mainly non-TCS foods and a limited amount of TCS foods that require minimal processing and handling;
(B) TCS foods prepared elsewhere and only heated or held cold on-site; and
(C) Serving or retailing limited TCS foods, such as pizza, requiring handling followed by heat treatment.
Type III establishments require a certified food protection manager as specified in Minnesota Rules part 4626.0033 unless specifically exempted. They include, but are not limited to, such operations as pizza carry-out and delivery; ice cream dipping; heating for hot holding pizzas, precooked bagged soups and wrapped sandwiches made elsewhere intended for customer self-service; bake-off only bakeries; produce departments; processing raw meat, poultry, fish, or game animals intended for cooking by the consumer; buffet-style breakfasts with hot held foods or waffle stations; coffee shops with frothed milk, juice bars with blended drinks and assembling yogurt parfaits; and serving kitchens receiving meals prepared elsewhere.
(4) TYPE IV means those food establishments having minimal food handling. They include, but are not limited to such operations as, preparing or packaging non-TCS food that are made from ingredients that are not TCS; heating or serving precooked hot dog or sausage products, popcorn, nachos, pretzels, or frozen pizza; childcare with snacks and milk; retail sales of cold or frozen packaged foods; packaged foods where customers may heat the food on-site; unpackaged baked goods made elsewhere; continental breakfasts with rolls, juice, coffee, cold cereal and milk; and on-sale bars with mixed drinks.
(5) TYPE V means those food establishments where non-TCS food or food products are sold at retail or served in the original container including snack bars, bottled beverages and packaged food products. Type V food establishments are not required to have a certified food protection manager as specified in Minnesota Rules Chapter 4626.
(6) SUPPLEMENTAL FACILITY means any additional distinct or separate food retail or food service facility on the same premises as a Type I, II, III, IV, or V establishment, including catering food vehicles. Supplemental facilities are categorized as:
(A) HIGH SUPPLEMENTAL FACILITY having similar food handling operations specified under Type I establishment;
(B) MEDIUM SUPPLEMENTAL FACILITY having similar food handling operations specified under Type III or IV establishment; or
(C) LOW SUPPLEMENTAL FACILITY having similar food handling operations specified under Type V establishment.
(7) TEMPORARY FOOD ESTABLISHMENT is defined in Minnesota Rules Chapter 4626 and includes special event food stands as defined in M.S.§ 157, as it may be amended from time to time. Temporary food establishments are categorized as:
(A) Complex temporary food establishment having similar food handling operations specified under Type I and Type III establishments; or
(B) Simple temporary food establishment having similar food handling operations specified under Type IV and V establishments.
(8) FARMERS’ MARKET STANDS meaning those food establishments operating at farmers’ markets and not exempt from licensing under M.S.§ 28A, as it may be amended from time to time.
(9) VENDING MACHINES means devices dispensing unit servings of food that are either a food or beverage machine or a nut, gum ball or unwrapped candy machine.
(b) Lodging establishment licensing categories.
(1) HOTEL or MOTEL means those lodging establishments providing furnished sleeping accommodations to the public for periods typically less than one week.
(2) BED AND BREAKFAST means those lodging establishments providing furnished sleeping accommodations along with a morning meal of food and beverages to the public for periods of less than one week. Bed and breakfast establishments typically are located in buildings having historical significance.
(c) Public pool licensing categories.
(1) PUBLIC POOL means each separate water recirculation system as in Minnesota Rules part 4717.2550. Where a property has more than one pool located upon it, a separate license must be obtained for each pool.