Make sure you’re team is ready for the MN State Fair!
From Thursday, August 27, through Labor Day, Monday, September 7, the 2026 Minnesota State Fair brings more than 300 concessionaires and 1,600 foods together for 12 packed days. By late morning, the air carries the smell of Sweet Martha’s cookies, roasted sweet corn, fryer oil, and mini donuts. In that kind of rush, a health inspector can arrive with little warning—and your booth needs to be ready.
Know your permit and food safety requirements
Before you get lost in prep, confirm your booth’s permit path. The Minnesota State Fair requires food vendors to obtain the appropriate permits through the Minnesota Department of Agriculture (MDA) and/or the Minnesota Department of Health (MDH). Seasonal temporary food stands must include a separate handwashing device, mechanical refrigeration for TCS food, and accurate temperature-measuring devices, per MDA requirements. Read the MDA’s temporary food stand requirements before setup day.
1. Start the day before the first order hits
Before the first Pronto Pup goes into the fryer or the first basket of cheese curds heads out the window, pull out the paperwork. Keep your temperature logs, sanitizer checks, product information, inventory records, and employee illness procedures within reach of the person in charge.
2. Keep the paperwork next to the work
A clipboard shoved into the back of a trailer won’t get used. Put it near the prep table or cooler, where staff can record temperatures as they take them. After a busy stretch of foot-longs and lemonade, nobody remembers whether that unit was at 39°F or 43°F. Our food safety evaluation guide can help you build a workable routine.
3. Check refrigeration before the August heat catches up
A cooler can look fine first thing in the morning, then get opened constantly for drinks, coleslaw, milk, or the next rush of ingredients. Check the food itself with a working thermometer, not just the display number, and write down the reading. Refresh your team on safe temperature control before the fair begins.
4. Don’t let boba balls disappear into the drink rush
When tickets are printing, and ice is flying into cups, boba can become easy to overlook. It still needs a clear plan for preparation, holding, cooling, covering, dating, and disposal. If you make a batch that morning, your staff should know how long it can stay out. Review why boba balls are a TCS food danger before opening day.
5. Refill handwashing supplies before the line gets long
The handwashing station runs out at the worst time: someone has handled cash, another employee is reaching for ready-to-eat food, and the line is growing. Check the water, soap, paper towels, and wastewater setup throughout the shift.
6. Put handwashing stations where people will use them
A station tucked behind a fryer or at the far end of the booth gets skipped when the crowd gets heavy. If you have separate prep, cooking, and service areas, think about more than one station. Our temporary food stand guide covers special-event expectations in more detail.
7. Have a CFPM ready for every shift
A Certified Food Protection Manager, or CFPM, should be ready to make food safety decisions and answer questions during each shift. Fair days are long, loud, and full of breaks. Schedule multiple CFPMs when you can, so your booth doesn’t lose qualified leadership during the dinner rush. This CFPM-versus-person-in-charge breakdown can help you plan coverage.
8. Give one person the clipboard
When everybody owns the logs, nobody really owns them. Assign one person per shift to record temperatures and corrective actions. That clipboard shouldn’t vanish behind paper boats or a case of soda.
9. Keep the booth looking ready, not picked over
A few busy hours can leave boxes underfoot, lids missing, and backup ingredients piled wherever they fit. Keep food covered, working containers labeled, cleaning chemicals away from food, and inventory organized. The booth should look under control, even while customers ask for one more order.
10. Respect the inspector’s time
Inspectors have a lot of ground to cover, from the Food Building to outdoor booths near the Midway. Have your CFPM ready, know where the records are, and answer questions directly. Don’t make them wait behind customers ordering cookies or cheese curds while you search for paperwork.
Frequently asked questions
Is your booth ready?
The Fair has its own rhythm, but food safety basics can’t get lost in it.
Can a health inspector visit more than once during the Fair?
Yes. Keep the same habits on Day 10 that you had on opening day. A return visit shouldn’t feel different because your booth should be ready every day.
What should be ready when an inspector arrives?
Have current temperature logs, product and inventory records, sanitizer information, and your CFPM or person in charge available. Staff should also know how the booth handles refrigeration, handwashing, employee illness, and corrective actions.
Why should we schedule more than one CFPM?
One person can’t cover every opening, break, and late shift for a 12-day Fair. Multiple CFPMs provide knowledgeable coverage from morning setup through the final rush.
Keep your certification ready, too
Make the 2026 Minnesota State Fair the Best and Safest!
If your Minnesota certification is coming up for renewal, take the 4-hour refresher before it expires to skip retaking the exam. Register for online recertification at safefoodtraining.com and use code SFT10 for $10 off; questions? Call (952) 210-0195 or email info@safefoodtraining.com.
