See what to do if your business has a foodborne illness outbreak. We also explain how to prevent foodborne illnesses.

In this section

• If you have a foodborne illness outbreak
• How to prevent foodborne illness

Related resources

• Employee illness information and illness logs
• Foodborne illness videos
• State and federal resources

What employees need to know

If there is a foodborne illness at your business, watch the City's video for employees.

The video for employees is available in three languages:

• English
• Spanish
• Somali

What managers need to know

If there is a foodborne illness at your business, watch the City's video for managers.

The video for managers is available in three languages:

• English
• Spanish
• Somali

Risk factors

The top five foodborne illness risk factors are:

• Holding food at improper temperatures
• Not cooking foods to proper temperatures
• Cross-contaminating food
• Improper handwashing
• Purchasing food from unsafe sources

Reduce risks

• Keep cold foods below 41°F.
• Keep hot foods above 135°F. 
• Prepare raw animal proteins separately from ready to eat foods. 
  • Use separate cutting boards, equipment and utensils, or
  • Clean and sanitize all equipment and utensils after working with raw animal proteins
• Anyone handling food should practice good personal hygiene, for example:
  • Wash hands properly
  • Avoid bare hand contact with ready to eat foods
• Purchase food from approved, reputable suppliers. Know your suppliers and their food safety practices.

For more food safety information, visit the Minnesota Department of Health Food Business Safety.

Norovirus

Norovirus infection is the leading cause of foodborne illness in the United States.

Norovirus is very contagious. Protect your patrons, employees and yourself with proper handwashing and a clear employee health policy.

Employees must not work when ill with vomiting or diarrhea. Employees should not return to work until at least 24 hours have passed without having vomiting or diarrhea.

See norovirus information in English and Spanish

Wash your hands with warm soapy water for 20 seconds:

• Before working with food.
• After handling raw animal products.
• After using the bathroom.
• After any activity that contaminates the hands.
• Wash your hands more often when someone in your household is sick.

Find more information about foodborne illnesses.

Minnesota Health Department Food Business Safety

Centers for Disease Control

• Norovirus
• Salmonella
• Vibrio
• Botulism

Related

See employee illness information and illness logs