Minnesota Administrative Rules
Agency 105 - Agriculture Department
Chapter 1550 - FOOD; GENERAL RULES
BAKERIES
Part 1550.1260 - DEFINITIONS

Subpart 1. Adulterated.

An article of food is deemed to be adulterated when it conforms to the description contained in Minnesota Statutes, section 31.01, subdivision 19.

Subp. 2. Bakery.

"Bakery" means a building or part thereof used in the processing, storing, or selling of bakery products.

Subp. 3. Bakery products.

"Bakery products" means products manufactured in a bakery; for example: bread, rolls, buns, cakes, cookies, crackers, doughnuts, pies, pastries, pretzels, and potato chips.

Subp. 4. Commissioner.

"Commissioner" means the commissioner of the Department of Agriculture.

Subp. 5. Corrosion-resistant material.

"Corrosion- resistant material" means a material which is capable of resisting abrasion during ordinary use and able to maintain its surface characteristics under the prolonged exposure to ingredients, product, cleaning, and sanitizing compounds and solutions.

Subp. 6. [Repealed, L 2012 c 244 art 2s 36]

Subp. 7. [Repealed, L 2012 c 244 art 2s 36]

Subp. 8. Processing.

"Processing" means steps in the manufacture or preparation of a bakery product into the final form; this may include freezing.

Subp. 9. Product area.

"Product area" means the production area and all other areas where the product, ingredients, and packaging materials are handled or stored.

Subp. 10. Product contact surface.

"Product contact surface" means all surfaces which are exposed to the product or from which liquid may drain, drop, or be drawn into the product.

Subp. 11. Production area.

"Production area" means the room or area in which processing occurs.

Subp. 12. Sanitize.

"Sanitize" is to make sanitary and, for the purpose of this part, is accomplished when a food contact surface which has been rendered practically free of foreign substances, including microorganisms, is treated by heat, chemicals, or other acceptable means to devitalize the remaining microorganisms.