Important Notice: New License and Permit Surcharge
As part of our ongoing efforts to improve our services, the MDA is introducing a license and permit surcharge (MINN. STAT. 17.033). This surcharge is an application processing charge that will be added to all licensing and permitting applications and renewals beginning Jan. 1, 2025. The surcharge will be calculated as 5% of the license or permit fee, with a minimum charge of $5.
The surcharge is supporting the modernization of our technology systems, which will provide better online services and more efficient processing of applications. The collected funds will be dedicated to updating our electronic systems, making it easier for you to interact with us and access the services you need.
Wholesale Food Handler License
Wholesale food handlers predominantly hold, store, sell and/or distribute food to other businesses from a permanent location, a permanent location with delivery vehicles, or from a mobile unit/truck/trailer. Some examples of wholesale food handlers include packaged food warehouses, fresh or raw produce packing operations, or a campus location with a combination of receiving and shipping activities.
Wholesale food handlers are inspected by the Manufactured Food Program (MFP) within the Food and Feed Safety Division.
Frequently Asked Questions
You will need to determine your predominant mode of sales. If you know or estimate that at least 50% of your gross annual food sales will be to other businesses/establishments, then you will be required to obtain a Wholesale Food Handler license at your food storage location. If you know or estimate that retail sales (i.e., to the end consumer, online sales, etc.) will be at least 50% or more of your gross annual food sales, then you will be required to obtain a Retail Food Handler license. If you have questions regarding your predominant mode of sales, please utilize the Food Licensing Wizard, or contact the MDA licensing liaison.
Your truck or trailer will need a Wholesale Food Handler license to distribute food within Minnesota, and it will need to be routinely inspected. Vehicles without a separate food facility have a special fee category that should be “checked” when filling out your license application. Be aware that there are requirements for delivery vehicles, please visit Minnesota Rules for additional information.
Contact the MDA, determine your area Manufactured Food Program (MFP) inspector, and arrange an in-person inspection. The area MFP inspector will provide you with a paper copy of the MDA Wholesale Food Handler license application. An electronic form of the license application is NOT available through the MDA website.
Contact the MDA or submit a Food Licensing Liaison Request. The MDA licensing liaison will email you the area inspector's contact information.
NOTE: Contact your area inspector at least two weeks prior to your anticipated business start date.
- Your business plan an
d predominant mode of sales - Food storage location(s)
- Types of food storage: ambient, refrigerated and/or frozen
- Equipment and facility design
- Food suppliers or vendors
- Distribution methods
In addition to basic business information such as legal name, doing business as (DBA), physical, and mailing addresses, the following four items are required on the license application:
- Minnesota tax ID number (associated with the business name registered with the Minnesota Secretary of State) or your Social Security number (if filing as an individual).
- Workers Compensation Insurance policy number and effective dates if you plan on having paid or compensated employees (if applicable).
- Estimated gross annual food sales (July 1- June 30th annually)
- Check, money order, or cashier's check for the license fee
License fees are based on your gross annual food sales. If you are found operating without a license, then a no-license penalty fee will apply.
|
Anticipated Gross Annual Food Sales |
License Fee |
No License Penalty |
|---|---|---|
|
$0 - $25,000 |
$57.00 |
$38.00 |
|
$25,001 - $250,000 |
$284.00 |
$187.00 |
|
$250,001 - $1,000,000 From all other facilities *From a mobile unit w/o a separate storage facility |
$590.00 *$444.00 |
$389.00 *$293.00 |
|
$1,000,001 - $5,000,000 |
$769.00 |
$508.00 |
|
$5,000,001 - $10,000,000 |
$920.00 |
$607.00 |
|
$10,000,001 - $15,000,000 |
$990.00 |
$653.00 |
|
$15,000,001 - $20,000,000 |
$1,156.00 |
$763.00 |
|
$20,000,001 - $25,000,000 |
$1,329.00 |
$877.00 |
|
Over $25,000,001 |
$1,502.00 |
$991.00 |
Annually. You must renew your license by June 30th each year. If you renew later than June 30th, a late fee will be applied. A license renewal form will be mailed to you prior to June each year. Licenses may be renewed online.
|
Gross Annual Food Sales & Services |
Renewal License Fee |
Late Penalty |
|---|---|---|
|
Less than $25,000 |
$57.00 |
$19.00 |
|
$25,001 - $250,000 |
$284.00 |
$94.00 |
|
$250,001 - $1,000,000 From all other facilities *From a mobile unit w/o a separate storage facility |
$590.00 *$444.00 |
$195.00 *$147.00 |
|
$1,000,001 - $5,000,000 |
$769.00 |
$254.00 |
|
$5,000,001 - $10,000,000 |
$920.00 |
$304.00 |
|
$10,000,001 - $15,000,000 |
$990.00 |
$327.00 |
|
$15,000,001 - $20,000,000 |
$1,156.00 |
$381.00 |
|
$20,000,001 - $25,000,000 |
$1,329.00 |
$439.00 |
|
Over $25,000,001 |
$1,502.00 |
$496.00 |
Review the MDA Starting a New Wholesale Food Business webpage. This includes information on topics including:
- Applicable regulations such as Food Safety Modernization Act (FSMA) Preventive Controls for Human Food
- Additional specialized regulations (acidified foods, juice HACCP, seafood HACCP, etc.) may apply
- Source water and waste-water system requirements
- Food business zoning requirements
- Local authority inspections (e.g., building plumbing, HVAC, electrical, fire)
- Certification of Occupancy (if necessary)
- Retail Plan Review (if applicable)
- Meat or dairy product information
It is your responsibility to become familiar with the applicable regulations and Minnesota Statues to ensure you are manufacturing food safely and in the best interest of public health. Depending on the food being produced in your facility, you may need to employ an individual with specialized training, seek additional education/training, or you may need to consult with an external source (university, expert, process authority, or laboratory).
