If you’re managing a busy kitchen in Minneapolis or anywhere across MN, you’ve likely heard the term “properly restrained” hair, but do you know what the state actually requires? It’s not just about looking tidy. In Minnesota, “properly restrained” effectively means fully covered. It isn’t enough to just pull it back in a ponytail; if there are loose strands peeking out from under a ball cap or visor, or if a long braid is swinging free, you aren’t following the state’s safety rules.
The Long and Short of It: The "Tie & Tuck" Method
We know you don’t have time for fluff when you’re on a shift, and neither do your line cooks. But when the health inspector walks in, or worse, a customer finds a hair in their hot dish, it becomes a major problem.
For anyone with long hair, simply throwing on a hat will not cut it. You’ve got to follow two simple steps to stay compliant:
- Tie it back securely: Use a hair tie to keep it in place while you’re working. This is the foundation.
- Tuck it in: This is the step most people miss. Make sure you completely tuck the ponytail, bun, or braid into your hair covering.
Pro Tip: If you’re using a visor, you’re likely not compliant unless you’re wearing a hairnet underneath it. Visors leave the crown of the head exposed, and they rarely keep long hair in place.
Why Does This Actually Matter? (Beyond the "Yuck" Factor)
Sure, finding a hair in your food is gross, and it’s the fastest way to kill a customer’s appetite and your restaurant’s reputation on Yelp. But as Certified Food Protection Managers, we know the risk goes deeper than optics.
Physical Contamination: Hair is a physical contaminant. It can choke an infant or cause a gag reflex in adults.
Biological Contamination: This is the big one. Human hair and scalps are prime real estate for Staphylococcus aureus (Staph). When staff members touch their hair to fix a loose strand and then touch food without washing their hands, they’re transferring bacteria directly to the plate.
By insisting on “fully covered,” you aren’t just being a stickler for the dress code; you’re breaking the chain of infection.
How to Enforce It Without Being a Nag
At Safe Food Training, Jeff Webster emphasizes that knowledge is useless if your team can’t use it. Enforcing hair restraints can feel awkward, but it doesn’t have to be.
- Stock the Supply: Don’t make staff hunt for gear. Keep a box of high-quality hair ties and hairnets right by the time clock.
- Lead by Example: If the manager walks into the kitchen with loose hair “just for a second,” the standard is gone.
- Make it “Non-Negotiable”: Treat hair restraints like non-slip shoes. You wouldn’t let a cook work in flip-flops; don’t let them work with loose hair.
Comparison: Training Options for Your Team
We’re here to help you get certified in the way that fits your life. Whether you want to knock it out in one day or chip away at it online, we’ve got you covered.
Feature | In-Person Training | Online Training |
Best For | Getting it done in one shot | Busy, unpredictable schedules |
Pass Rates | Higher because of direct interaction | Self-paced, requires discipline |
Feedback | Immediate from Jeff Webster | Automated through the platform |
Focus | Distraction-free learning environment | Learn from your couch or office |
Location | Local MN classrooms | Anywhere with an internet connection |
Frequently Asked Questions
We’ve rounded up some of the most common questions we get from Minnesota food pros to help you stay ahead of the curve.
What's the Main Goal of Your Training?
Our core mission is to help you and your business effectively meet Minnesota’s essential food safety standards through high-quality, convenient training. We don’t just read the codebook to you; we explain how to apply it.
Do You Offer Both Online and In-Person Training?
Yes. Safe Food Training provides both in-person and online learning opportunities. We offer personalized, private, on-site staff training, ideal for aligning your team on topics such as hair restraints.
What Happens if I Don't Pass the Exam on My First Attempt?
Don’t panic. We’re dedicated to your success. If you don’t pass the Certified Food Protection Manager exam on your first try, we offer a retake of the course and exam at one of our future regularly scheduled sessions. Our goal is to provide the support you need to pass.
How Often Must I Complete Continuing Education in Minnesota?
In Minnesota, you’ve got to renew your certified food protection manager license by completing continuing education every three years. We send out reminders so you never accidentally let it lapse.
Ready to Get Certified?
Register for an upcoming course at SafeFoodTraining.com