Consumer Advisory
REQUIREMENTS FOR INFORMING CUSTOMERS

Parts of the consumer advisory
Food establishments must use a consumer advisory whenever raw or undercooked animal foodis on the menu. Your consumer advisory must include a disclosure and a reminder. You can use
brochures, deli case or menu advisories, label statements, table tents, placards, or other means
to display the advisory. Examples of consumer advisories are provided on page two.

Disclosure

ReminderA disclosure is a written statement thatclearly identifies the raw or undercooked
animal food or item that contains a raw or
undercooked ingredient.

A reminder is a written statement thateating raw or undercooked food is
associated with increased risk of foodborne
illness. The reminder must include anasterisk by the menu item and a footnote.

There are two options for disclosure:▪

Include words like “raw” or“undercooked” in the description ofthe food.

There are three options for the footnote:▪

OR▪

Place an asterisk by the name of thefood and use a footnote that states thefood is served raw or undercooked, orcontains, or may contain, raw or
undercooked ingredients.

▪

▪

“Consuming raw or undercookedmeats, poultry, seafood, shellfish, oreggs may increase your risk offoodborne illness.”
OR“Consuming raw or undercookedmeats, poultry, seafood, shellfish, oreggs may increase your risk of
foodborne illness, especially if you havecertain medical conditions.”
OR“Regarding the safety of these items,written information is available uponrequest.”Restrictions▪

▪

Raw or undercooked animal food must not be served at food establishments that serve ahighly susceptible population. These people are more likely to experience foodborne illness
because they are preschool age children, older adults or those with compromised immunesystems.
Raw or undercooked ground meats must not be offered from a children’s menu or
children’s section of any menu.

CONSUMER ADVISORY

Food commonly served raw or undercooked
Raw or Undercooked
Animal Food(proteins)

Menu Items

Beef

Steak tartare, hamburgers, carpaccio, seared mechanicallytenderized steak

Poultry

Roasted duck
Soft‐cooked eggs (soft boiled, poached, sunny side up, over-easy)

Eggs

Eggs used as an ingredient (Caesar salad, hollandaise, beverages,aioli, tiramisu, mousse, meringue pie, puddings or custards)

Fish

Sushi, raw-marinated fish, cold smoked fish, ceviche, tunacarpaccio, seared tuna, gravlax, crudo

Shellfish

Oysters, clams, mussels

Examples of consumer advisories
In these examples the disclosure is in bold and the reminder is in italics.

Oysters on the half shell(raw oysters)*
Hamburger (cooked toorder)*Ceviche (raw fish)**Consuming raw or
undercooked meats,poultry, seafood, shellfish,or eggs may increase yourrisk of foodborne illness.

2Oysters on the half shell*
Hamburger*
Ceviche**These items are served
raw or undercooked, orcontain, or may contain,
raw or undercooked
ingredients. Regarding thesafety of these items,
written information isavailable upon request.

Two eggs*served withgrits and toast
Hamburger*
Ceviche (raw fish)**Eggs and hamburger may
be served raw orundercooked. Consuming
raw or undercookedmeats, poultry, seafood,shellfish, or eggs may
increase your risk of
foodborne illness,
especially if you have acertain medical condition.

CONSUMER ADVISORYResources
Minnesota Department of Health FoodBusiness Safety(www.health.state.mn.us/foodbizsafety)
Minnesota Department of Health
Food, Pools, and Lodging Services
PO Box 64975
St. Paul, MN 55164-0975
651-201-4500
health.foodlodging@state.mn.us
www.health.state.mn.us

Minnesota Department of Agriculture
Food and Feed Safety Division
625 Robert Street N
St. Paul, MN 55155-2538
651-201-6027
MDA.FFSD.Info@state.mn.us
www.mda.state.mn.us

JANUARY 2019
To obtain this information in a different format, call:
651-201-4500 or 651-201-6000.

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