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Chapter 31
Section 31.311
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This is an historical version of this statute chapter. Also view the most recent published version.
31.311 INSPECTION UNDER SUPERVISION OF COMMISSIONER.
The inspection of commercial canneries shall be under the supervision of the commissioner
of the Department of Agriculture. The commissioner shall appoint trained and qualified sanitarians
who shall inspect commercial canneries as often as is necessary, conduct bacteriological surveys,
make sanitary inspections, and assist the canning industry. All commercial canneries shall
comply with all food and sanitary laws and related rules; shall use only proper raw materials and
ingredients in the preparation of food products; and shall utilize approved processing techniques
in the packing and preservation of food products. In making inspections of commercial canneries
the quality of any raw materials or ingredients used in canning, packing, or preserving food
products shall be examined, and any raw materials or other ingredients thereof unfit for use in the
packaging, canning, or preservation of food products shall be condemned. All such trained and
qualified sanitarians and bacteriologists employed under the provisions of Laws 1967, chapter
673, shall be subject to the provisions of chapter 43A. All analyses, examinations, and assays of
food samples and specimens either obtained during inspections or submitted to the laboratories of
the Minnesota Department of Agriculture pursuant to law or rules shall be examined, analyzed, or
assayed under the supervision of a bacteriologist of the Department of Agriculture.
History: 1947 c 558 s 2; 1957 c 114 s 1; 1961 c 113 s 1; 1967 c 673 s 2; 1981 c 210 s
54; 1985 c 248 s 70
The inspection of commercial canneries shall be under the supervision of the commissioner
of the Department of Agriculture. The commissioner shall appoint trained and qualified sanitarians
who shall inspect commercial canneries as often as is necessary, conduct bacteriological surveys,
make sanitary inspections, and assist the canning industry. All commercial canneries shall
comply with all food and sanitary laws and related rules; shall use only proper raw materials and
ingredients in the preparation of food products; and shall utilize approved processing techniques
in the packing and preservation of food products. In making inspections of commercial canneries
the quality of any raw materials or ingredients used in canning, packing, or preserving food
products shall be examined, and any raw materials or other ingredients thereof unfit for use in the
packaging, canning, or preservation of food products shall be condemned. All such trained and
qualified sanitarians and bacteriologists employed under the provisions of Laws 1967, chapter
673, shall be subject to the provisions of chapter 43A. All analyses, examinations, and assays of
food samples and specimens either obtained during inspections or submitted to the laboratories of
the Minnesota Department of Agriculture pursuant to law or rules shall be examined, analyzed, or
assayed under the supervision of a bacteriologist of the Department of Agriculture.
History: 1947 c 558 s 2; 1957 c 114 s 1; 1961 c 113 s 1; 1967 c 673 s 2; 1981 c 210 s
54; 1985 c 248 s 70
Official Publication of the State of Minnesota
Revisor of Statutes