Save for a few exceptions--e.g. food carts and establishments that serve 18 or fewer meals at each mealtime—every food establishment in Minnesota, including cafeterias, must have a food manager duly certified by the State Department of Health. Such a professional is responsible for risk management, employee training, daily inspections, and the implementation of safety standards that prevent contamination and the spread of foodborne illnesses. Training programs by the National Registry of Food Safety Professionals (NRFSP) and ServSafe are considered the gold standards within the food safety industry. An NRFSP and ServSafe MN training provider such as Safe Food Training offers state-approved courses on food preparation and service that empower aspiring certified food managers to maintain the highest level of quality and customer satisfaction.
http://www.safefoodtraining.com/food-manager-certification-in-mn-vital-to-any-school-lunch-program/