FSP Steering Committee
and FSP-Plus Updates
FSP Video-Conference
February 2, 2011
FSP-Plus Short Sessions
April 5, 2011- Sushi/HAACP Training
 Sushi: A Minnesota perspective
 HACCP 101
 Aquaculture
 Acidified rice
 Parasitic destruction
 Parasites and parasitic disease
 What to look for during inspections
FSP-Plus Short Sessions
Coming events:

August and December 2011 - TBA
For more information, or to suggest
training topics, contact Michelle,
651-201-3657 or
[email protected]
A few spaces left for …
AFO Training, March 24-25

Time: 8 a.m. to 5 p.m, both days
 Locations: MDH Snelling Office Park
Facility, St. Paul and Hamline University
pool.
 Cost: $180 fee includes the course,
manual, exam, breakfast, snacks and
lunch each of the two days.
 Contact: Michelle
FSP-Steering Committee
Meeting soon to plan:


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June 8, 2011 FSP meeting
Possible 2011 Field Trip (ideas, comments?)
October 5, 2011 FSP meeting
For more information, or to suggest training
topics, contact Deborah, 651-201-4509 or
[email protected].
FSP Membership Survey
Preliminary Results
What is your job or affiliation?
N = 114
28 percent
of FSP
Members
responded
What is your primary location?
How often do you attend one of
the three annual FSP meetings?
Why do you attend?
Other reasons for attending
14
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information and training (10)
represent department and gain
information
information - member assistance
information (even refresher) is good
usually current useful information I can
apply on the job
Other reasons for attending
12
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education/learning (6)
For the educational information and
affordable training opportunities
gain knowledge (2)
to learn new things and find out what's
going on
learn about proposed changes
learn more in my new field
Other reasons for attending


6
keep updated (2)
 find out what the food safety issues are
and what is being done about them (2)
 To keep current on food safety issues
and interesting topics
 keep updated on MDH activities and
public health concerns
Other reasons for attending
4
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presentation topic is relevant (3)
presentations
4 - other
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I have been a member of the FSP since it's
inception
I do not attend
to find resources for business operators
required by management
What prevents you from attending?
29
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scheduling conflicts (24)
I attend regularly. When I don't attend it is
because of schedule conflict.
my calendar - having FSP dates early is helpful
to hold them on my calendar.
other meeting obligations and then not getting
around to streaming presentation later
school
notification
What prevents you from attending?
18
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work/workload/inspections/priorities (15)
you do a good job of informing of dates, but
things come up unexpectedly that take priority.
My job is not to attend nice-to-know meetings
but to do inspections. By attending meetings
we/I get behind on required work. Should staff
get work done or attend nice-to-know meetings
and NOT get inspections done?
FBL inspection frequencies must be met.
Attending meetings is not a priority.
What prevents you from attending?
16
 time/time constraints (13)
 time; I wish I could afford to send our
sanitarian but he only works for us enough
hours for inspections.
 timing and length of the FSP.
 I have various jobs other than food service
which takes a lot of my time
What prevents you from attending?
7
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subject matter/relevance (5)
 I try to make FSP a priority unless the
information is something I've heard before.
 Other topics don't pertain to what I do
4
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Location, distance, and/or travel (4)
What prevents you from attending?
2
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supervisor approval; other staff members are
sent
4 - other
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prefer live presentations
thought that it was a committee meeting and not
open to everyone.
nothing. I enjoy it. I appreciate being able to go
to Henn Co. for the video conference.
cost
How do you attend?
How can FSP-SC improve
meetings/services?
(1)
CEUs
 Not sure how to get CEU's from viewing archives
(2) Provide handouts/written materials
 provide handouts at some of the more involved
topics
 provide some type of written reference material.
(2) More involvement of industry:
 More outreach to frontline food workers
 Would be nice to see more industry participation
How can FSP-SC improve
meetings/services?
(3) Notification
 If a tentative schedule for the
upcoming year could be published so
we can get it on our calendars it would
be helpful.
 More notification and in areas close to
Rochester.
 Not sure. Continue providing
adequate notice
How can FSP-SC improve
meetings/services?
(4) Explain mission/objectives
 I don't have a good idea of what the FSP
mission is
 Re-name & develop mission statement
 We need to remind the partnership the
charge or objectives, I believe there may be
three, it seems the partnership's focus is on
one charge, training. Maybe that is how it
evolved.
How can FSP-SC improve
meetings/services?
(4) Explain mission/objectives

These meetings were originally designed to have local
managers meet with the state agencies for mutual
benefit and the exchange of information. They have
morphed into a free-for-all where anyone can attend and
essentially avoid doing any meaningful (read that "field")
work for the day. Meetings are fine if one is caught up
with one's work. …Too many meetings and not enough
field time are going into the job. In a nutshell: meetings
are nice but they are NOT REQUIRED. Inspections in all
our programs ARE required. We should emphasize
getting the work done first and attending informational
meetings, second. When evaluation time comes around,
it isn't how many meetings you've attended that keeps
your program in the acceptable range, but how much
REAL work (inspections, etc.) you've done.
How can FSP-SC improve
meetings/services?
(4) Sites
 More sites
 More notification
 Site close to Rochester
 Keep a number of video conference sites
available, scattered around the state, to
lessen the time commitment to attend.
How can FSP-SC improve
meetings/services?
(4) Keep them relevant and “as billed”
 the only one that i have viewed was about
bedbugs and it was a total waste of my time.
make sure the subject matter is pertinent and
the presentation is as billed
 continue to provide up to date information on
relevant topics in a timely manner
 I like the agenda, I do wish that those invited to
speak would be more concise and prompt.
 Define the audience. Make topics specific to
regulatory policy and procedures and
interpretation of established and proposed rules.
How can FSP-SC improve
meetings/services?
(9) Technology
 technological problems are a distraction when
they occur. Keep working to minimize these.
 live streaming never seems to work well for us.
 iron out the media bugs
 make them available by webinar so everyone
can attend them in their own office reducing
travel time and money spent on attending
 when a person is speaking/ asking /answering
questions: use a microphone.
How can FSP-SC improve
meetings/services?
(9) Technology
 get the audio visual stuff straightened out.
 I didn't know that web-streaming was available.
Send more information on how to connect from
remote locations, as I am in the field most of the
time and not often near a satellite location.
 continue to do videos and archive them, so that I
can view them when I have time.
 streaming is great, but I miss some of the
interaction that used to take place when more
people were in the same room together.
How can FSP-SC improve
meetings/services?
(14) Doing a good job/other encouragement
 doing a good job! cookies are always good.
 really enjoyed the tour last summer; please
continue those
 I think you are doing an awesome job
addressing timely and interesting topics and
issues. They have all been fantastic.
 I'm really pleased with what I'm getting out of it
with my limited availability for meetings, so I've
got nothing to recommend
How can FSP-SC improve
meetings/services?
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I did present once about how we set up Special
Event food handler training and discounts on
permit fees. I did enjoy it very much. I read
everything I get from you I just don't have time to
come to meetings.
I think they are well organized and presented.
they are fine the way they are.
no comments - keep up the good work!
doing a great job.
they are great to me
the video-conference works well into our
schedule.
How can FSP-SC improve
meetings/services?

I think the committee is doing a good job.
 I feel the meetings I have attended have
been informative and helpful.
 continue to offer educational seminars
(CEUs) to keep us up to date on important
issues. Thank you!
 I enjoy the meetings. Keeping the topics
current and relevant to both regulatory and
industry is helpful. I usually leave with some
new information.
How can FSP-SC improve
meetings/services?

I really like hearing from presenters who are real
experts in their field. We get information that is
much more specific than we use in our day-today work, but it is great to have that level of
detail and experience represented. I think they
are pretty informative and have learned a lot
through my attendance.
 very good as is
 I like viewing the archive online FSP meetings since
that works in my schedule better.
 They’re grrreat
Suggest one topic for FSP or
longer training/presentation
(10) Inspector Training
 Standardization training for food inspectors
 most common orders written on a routine
inspection basis for inspectors. to identify where
most of our time should be spent in most food
service establishments
 State interpretation of risk levels for food service
establishments
 classroom standardization.
 computer inspections
 continuous improvement topics, how to improve
staff competencies and ensure job satisfaction.
Suggest one topic for FSP or
longer training/presentation
(10) Inspector Training
 how to do a cooling study to validate a safe
cooling practice.
 discussion session occasionally of unusual
occurrences in the field on how to handle items
 mentoring type programs for experienced
inspectors paired with a new member to help
guide them.
 I am interested in anything that helps me
become a better inspector - sometimes we
ignore the basics.
 topics for CEU's for registered sanitarians
Suggest one topic for FSP or
longer training/presentation
(8) Outbreaks/Recalls/Pathogens/Foodborne
Illness
 food safety trends and micro-organisms
 prevention training regarding food borne illness.
 recall notification
 foodborne illness outbreak (industry/ regulatory
relationships and procedures/ protocol)
 environmental assessments w/ fbi outbreak
Suggest one topic for FSP or
longer training/presentation
(8) Outbreaks/Recalls/Pathogens/Foodborne
Illness
 risk behaviors in food operations and what
pathogens are potential threats - for example:
what microbes are potential concerns when food
is not properly cooked, cooled, etc, Dig into food
processes and determine if a kill step is effective
@ controlling pathogens or not.
 foodborne diseases, most common, and most
common foods
 more prevention training regarding food borne
illness.
Suggest one topic for FSP or
longer training/presentation
(6) Food Code/Food Law
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(2) Food Safety Modernization Act: what does it
mean for us?
from a Manager or Director - what impact the new
food safety legislation have on state and local govt:
1) if it will be trickle down of funding or some real
meat and potatoes to make a real big hot dish; 2)
what are state and locals going to do to retain staff,
since the FDA will be drastically uping their numbers
detail the changes in the 2009 FDA Code
research behind the FDA food code (ie. what
articles/data are used to help formulate regulations)
update on revisions to the Minnesota Food Code
Suggest one topic for FSP or
longer training/presentation
(5) Non-Food Topics
 some aspects of drinking water
supply/safety/protection etc
 any training in other areas of public health:
pools, lodging, FDA Standards etc.
 (2) general plumbing during inspections;
 pool stuff such as water balance
 indoor air quality considerations/concerns
Suggest one topic for FSP or
longer training/presentation
(5) Specific Foods/Food Topics
 Fish for sushi what should health inspectors know
 Can restaurants cold treat their own sashimi, etc...
 Update on raw milk.
 Procedures for verifying that wild game is from an
approved source.
 Foods that unless you knew what was in them, you
might not know were potentially hazardous, e.g.,
Polenta = cooked cornmeal. Ceviche = raw fish.
 Allergies and Food Service.
Suggest one topic for FSP or
longer training/presentation
(4) HAACP
 HACCP Training
 haccp plans
 an update on HACCP
 thorough review of acceptable haccp plans
(smoking, serving raw fish) and why they
are good. none of my haccp training has
actually involved reviewing and approving
submitted haccp plans.
Suggest one topic for FSP or
longer training/presentation
(3)
Plan Review
 new restaurant floor walls and ceiling materials and
variances
 plan review training MDH/MEHA/MDA used to sponsor this
as well as other FDA training opportunities.
(3) Equipment
 proper and improper setup of chemical dispensers at 3
compartment sinks and mop sinks.
 using a tip sensitive thermometer to validate safe cooking
pasteurization.
 crock-pot, slow cooker, roaster usage as it does occur;
even though it cannot be condoned, it happens and to have
a set of guidelines for the inspector to rely on in a case by
case basis.
Suggest one topic for FSP or
longer training/presentation
(2) Pest Control
 practical approaches to bedbug inspection,
eradication and cockroaches also.
 bed bug info I know we had a presentation but
more is needed with handouts, inspection tips.....
(2) Exemptions
 clarification on service/patriotic club exemptions
(i.e. Fraternal Order of Eagles, American Legion)
 licensing of board and lodging, special services,
bed and breakfast, under ten beds, etc. What
are they allowed and not allowed to do/have
Suggest one topic for FSP or
longer training/presentation
(1) Food Security and Defense
 Intentional contamination of the food supply..?
(1) Nutrition Recommendations and Food Safety
 food safety linked to health (ie. recommendations of
eating more fruits and veggies - what are food safety
implication to consider)
(1) New Technologies
 new technologies; organic sanitizers
(1) Food Contamination/Modification
 Plastics in food, pharmaceuticals in our water,
genetically modified foods
Suggest one topic for FSP or
longer training/presentation
(1) Employee Illness/Hygiene
 more employee hygiene strategies that work to get
material from the poster to application by the employee
(1) More Industry Involvement
 I really like hearing from the food service industry
sharing what they do and know can help us give
examples to others. I would be interested in hearing
about challenges and barriers the industry faces to
adapting a food safety culture. I think to we could do
more of sharing resources and collaborating--maybe
having a featured resource addressing the theme and
how it has been used would be good. I.e. Ben Chapman
info. http://foodsafetyinfosheets.wordpress.com/
This message never changes:

Keep coming to meetings.
 Bring co-workers and colleagues
 Suggest topics
 Offer to present your wisdom and
experience
 Speak up
 Thank you