Food Safety Partnership (FSP)
February 2, 2011
Meeting Summary
All materials labeled “online” below will be placed on the MDH FSP website at:
http://www.health.state.mn.us/divs/eh/food/pwdu/fsp/. A full list is at the end of this summary.
Welcome
April Bogard (MDH) greeted FSP attendees at the Freeman Office Building and other videoconference sites, and those streaming the event via computer. She displayed the first portion of the
Agenda, saying that there had been some changes since the Agenda was sent to FSP members.
Committee and Project Reports
FSP-Plus Training Sessions and FSP Steering Committee, Michelle Messer and
Deborah Durkin, MDH (online)
FSP-Short Sessions: The next FSP-Plus event will be a Sushi/HACCP training on April 5, 2011. Note
that this training session will be three hours long, rather than the customary two hours. It is scheduled
for 9:00 a.m. to 12:00 noon. Training topics include: Sushi: a Minnesota perspective; HACCP 101;
Aquaculture; Acidified rice; Parasitic destruction; Parasites and parasitic disease; and What to look for
during inspections.
Other 2011 FPS-Plus training events will be held in August and December. For more information, or
to suggest training topics, contact Michelle Messer (651-201-3657, [email protected]).
Aquatic Facility Operator (AFO) Course: Michelle also said that there are a few places left for
participants in the AFO course scheduled for March 24 and 25, 2011. People interested in taking this
course can contact Michelle.
Food Safety Partnership Steering Committee: The Steering Committee will meet in April to plan the
June 8 FSP meeting and to decide whether FSP will sponsor a field trip this coming summer.
Deborah provided a brief summary of preliminary results of the January 2011 membership survey. Of
about 400 members who received the survey, 114 (about 28 percent) responded. Those results, plus
suggest training topics that were not presented at FSP, can be found in the PowerPoint presentation
attached to these minutes.
Streaming: The following events are archived online and can be viewed using Windows Media Player,
for six months after they are presented:
Meeting Summary, February 2, 2011 FSP Meeting
-1-

FSP Meeting Archives
October 5, 2010 FSP Meeting (3 CEUs)
mms://stream2.video.state.mn.us/MDH/foodsafety100510.wmv
February 2, 2011 FSP Meeting (2.5 CEUs)
mms://stream2.video.state.mn.us/MDH/FoodSafety020211.wmv

FSP-Plus Training Session Archives
September 2010, Integrated Pest Management for Food Facilities, Stephen Kells (2 CEUs)
mms://stream2.video.state.mn.us/MDH/FoodSafety091510.wmv
December 16, 2010, Epidemiology 101, Dr. Kirk Smith (2 CEUs)
mms://stream2.video.state.mn.us/MDH/FoodSafety121610.wmv
Continuing Education Credits (CEUs): 2.5 CEUs were also available for the February 2nd meeting.
Those who wish to request a certificate may contact Maggie Edwards
([email protected]).
Inter-Agency Review Council (IARC), Lynne Markus, MDH (online)
IARC Changes and New Services: Lynne informed the membership that she is now acting as the
Facilitator of the InterAgency Review Council (IARC). IARC is adding video-conferencing services to
make it easier for all sanitarians and interested parties to view and participate in the bimonthly IARC
meetings. Dave Kaufman, the former IARC Chair, has assisted Lynne during the transition from Chair
to Facilitator.
IARC is an advisory council to MDH and MDA. The Council responds to requests for clarification of
the Minnesota Food Code affecting the foodservice, beverage, bakery, retail food, and lodging
industries. It also considers new technologies that affect those industries, and provides fact sheets
and guidance documents for public health staff.
All IARC meetings at the Snelling Office Park in St. Paul are now available at video-conference sites
throughout the state. Meetings will also be viewed live or archived though web-streaming on the
Internet. MDH started providing these services at the January 20, 2011 IARC meeting. The archive for
the January 20, 2011 meeting is available at: mms://stream2.state.mn.us/MDH/iarc12011.wmv
Contact [email protected] or [email protected] to obtain the list of videoconference sites for future meetings.
January 20, 2010 IARC Meeting: There were two presentations at the January IARC meeting:

Informational Presentation – Water-saving, Heated Dipper Wells by Tom Johnson, Johnson
Diversified Products, Inc.

Submittal – Bakery Case Platforms, Lavonne Kucera, Caribou Coffee.
Future Meetings: Lynne stressed that everyone is welcome to attend the meetings at the MDH
Snelling Office Park facility in person, by video-conference, or by streaming. She asked that attendees
share this invitation with others. Coming IARC meetings will be held on: March 17, May 19, July 21,
September 15, and November 17, 2011.
For more IARC information. see: http://www.health.state.mn.us/index.html.
Meeting Summary, February 2, 2011 FSP Meeting
-2-
Food Code Advisory Committee, Linda Prail and Pam Steinbach, MDH
Advisory Committee Information: Linda provided the following information about the Advisory
Committee: The Food Code Rule Revision Advisory Committee has completed its review of the Code
Consensus Committee II (CCC II) recommendations. The Advisory Committee recommended
adoption of almost all of the CCC II recommendations and approved a few additional
recommendations.
More information on the Advisory Committee’s actions can be found on the website at:
http://www.health.state.mn.us/divs/eh/food/code/2009revision/index.html
The Advisory Committee will begin discussion of the FDA 2009 Model Food Code at its next meeting
on February 24, 2011. For information about the rule revision process, please either look on the
website or contact Linda D. Prail at [email protected] or 651-201-5792.
Proposed Changes to Chapter Nine: Pam said that MDA and MDH had revised the language of
Chapter Nine of the Food Code regarding temporary food stands, food carts, and special events, after
discussion among the Advisory Committee. The Advisory Committee recommended accepting those
changes,
The biggest change was to MN Statute 157 allowing mobile food units (MFU) to operate more than 21
days in one location. This was done to accommodate MFUs in the area of the Twins stadium. MDA
and MDH wrote rules for the operation of those MFUs in place for more than 21 days. For example,
the operator would need to provide a plan for fresh water and disposal of gray water. Also, complex
food would not be allowed unless proper equipment is available. The definition of complex food would
be added to the food code.
Another recommendation would change the Food Manager rule from being required for a certain type
of food to being required for certain food processes (i.e., how the food is cooked). Food manager
exemptions for seasonal temporary stands, boarding with 18 residents or fewer, and bed & breakfasts
are eliminated in the new language.
Program Evaluation Findings: Employee Illness, Mike Nordos, MDH
Mike Nordos said that the MDH evaluation team was in its second year of evaluating MDH and
delegated local environmental health services programs. They have completed or are in the process
of completing evaluations for about ten jurisdictions.
It was the strong belief of the multi-agency Evaluation Workgroup that program evaluation could be
used to identify trends throughout the state. One such ‘trend’ has become apparent during these first
evaluations. Mike said that field evaluation has shown that operators are not aware of the employee
illness requirements found in Minnesota Rules 4626.0040 2-201.11 Responsibility of Person In
Charge to Require Reporting by Food Employees and Applicants.
Also, Mike said that file review shows that this violation is not being marked out, although this
apparently should be one of the more common critical violations written. He recommended: that
inspectors should assess compliance with this requirement during their inspections by:

Asking the PIC if they have an employee illness policy. At a minimum the PIC should know the
exclusion requirements for vomiting and diarrhea, and reporting requirements for the Big Four.
Meeting Summary, February 2, 2011 FSP Meeting
-3-
If they do not know this information, or (minimally) do not know that there is such a
requirement and are able to find the information, this item should be marked out.

Using open ended questions such as the following: “Do you have an employee illness policy,
Are there certain symptoms you are concerned with when an employee reports to you they are
or have been ill? Would you ever notify your local health department if an employee reports to
you they are sick. Are you aware of when an employee should not be allowed to work? Are
you aware of any diseases that you are required to report to the health department when they
are present in one of your employees?
Cooking Safely for A Crowd, Deb-Botzek Linn, UMN Extension
Deb reminded attendees that University of Minnesota Extension food science educators have
prepared a 20 minute video presentation on safe food handling practices for large-volume cooking.
The presentation is available on DVD and can be borrowed from county extension offices or viewed
online at: http://mediamill.cla.umn.edu/mediamill/embed/79348
Presentation Session One (online)
Epidemiology and Outbreak Report, Josh Rounds MDH
Josh began with an update on norovirus activity, saying there had been 32 (reported) nursing home
outbreaks and 8 confirmed foodborne noro outbreaks since December 1. The rest of the presentation
focused on two recent foodborne outbreaks, each of a somewhat unique nature:
The first outbreak was a footnote to the ongoing raw milk controversy in Minnesota. E. coli O157:H7
illnesses were associated with poorly labeled artisan cheese made from unpasteurized goat, sheep
and cow milk. The cheese, whimsically wrapped in grape and chestnut leaves and sold for $30 per
pound, was discovered to have been made in a (rustic) environment that featured, “no sanitizing of
cheese-making utensils, old milk residue, mold-like substances, a dirty floor, peeling paint, cobwebs,
rodent droppings and one dead mouse.”
The second outbreak was non-O157 STEC associated with an outdoor adventures class whose
members butchered a number of deer (under the football stadium), made kabobs, grilled and ate them
under inadequate supervision. Several students were also believed to have concurrent norovirus
infections. About half (128) of the participating students were interviewed. Of these, 28 were ill.
Twenty students not meeting the case definition showed evidence of norovirus. Among the culprits:
poor (or no) handwashing; underdone Bambi kabobs; a variety of cross-contamination errors.
Uneviscerated Fish, Katherine Simon and Jan Kelly, MDA
Jan Kelly and Katherine Simon were scheduled to provide a talk on food safety issues associated with
uneviscerated fish. Jan was snowbound and unable to reach a video-conference. Katherine delivered
the talk in her absence, beginning with a definition of uneviscerated fish (UF). UF can be whole, in
pieces, ground or powdered; may be with or without heads; salted or smoked; and they must retain
some or all of their internal organs.
Meeting Summary, February 2, 2011 FSP Meeting
-4-
Katherine explained that UF are a concern because they have been associated with illness and
deaths from Clostridium botulinum. The arrival in recent years of immigrants whose typical diets
include dried fish has resulted in more UF in Minnesota markets and restaurants where they have
been spotted by state and local inspectors.
Katherine spoke about two 2010 investigations by MDA, FDA, local partners and others that were
undertaken when UF were reported in local warehouses. She described the investigations, actions
taken, regulatory challenges, and efforts to warn immigrant communities about the dangers of UF.
Jan and Katherine provided the following references and resources regarding UF:
•
FDA Compliance Policy Guide Sec. 540.650 Uneviscerated Fish Products that are Salt-cured,
Dried, or Smoked (Revised) Updated 11/29/2005.
http://www.fda.gov/ICECI/ComplianceManuals/CompliancePolicyGuidanceManual/UCM1
24048
•
FDA Import Alert 16-74 “Detention Without Physical Examination of Salt-Cured Air-Dried
Uneviscerated Fish" Date Published 02/22/2010.
http://www.accessdata.fda.gov/cms_ia/importalert_48.html
•
FDA Guidance to Industry: HACCP Regulation for Fish and Fishery Products; Questions and
Answers for Guidance to Facilitate the Implementation of a HACCP System in Seafood
Processing (Issue Three: January 1999).
http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocume
nts/Seafood/ucm176892.htm
•
Title 21 Code of Federal Regulations 123: Fish and Fishery Products.
http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=123
Presentation Session Two (online)
Disaster/Emergency Response: Guidance form the APC Emergency Handbook for
Food Managers, and Real-Life Experiences from Agencies and Industry, Moderator,
Kim Carlton, City St. Paul; Panel: Annette Yarusso, Yarusso Brothers’ Restaurant,
Blake Nordin, MDH, Ken Schelper, Davanni’s, Shawn Neuman, MDA/Wadena County,
Tim Jenkins, City Minneapolis
Moderator, Kim Carlton said that the panel would discuss their own experiences related to guidance
from The Advance Practice Center (APC) Emergency Handbook for Food Managers. A PowerPoint
presentation was sent to FSP members prior to the meeting. The PowerPoint contained material
regarding the following emergency/disaster scenarios: power outage, flood or sewage backup, fire,
water disruption/contamination, tornado or wind, and chemical Incident. FSP members were advised
to print the PowerPoint to use as a reference during the panel.
Comments of the panel are not included in the PowerPoint, so they are briefly summarized below.
Note that the discussion can be viewed in the archive at:
mms://stream2.video.state.mn.us/MDH/FoodSafety020211.wmv
Meeting Summary, February 2, 2011 FSP Meeting
-5-
Twin Cities Advanced Practice Center: Tim spoke about the Twin Cities APC, its inception, mission
and goals; and the tools developed by this collaborative group. The web address for the Twin Cities
APC is http://www.health.state.mn.us/divs/eh/apc/index.html
Power Otage: Ken told the group that of all the scenarios discussed during this panel, power outage
was the most common in food facilities. He spoke about the need to assess the extent of the problem,
and to change plan and response as the cause and possible duration revealed themselves. Above all,
he said, emergencies had better outcomes, if a plan is in place before the event. Blake added a few
tips from the regulatory perspective, and reemphasized the need for planning. Ken provided a list of
“Potential Crisis Situations That Could Affect Food Service Operators,” and the outline of Davanni’s
Emergency Action Plan. These will be posted on the web wit this summary.
Flood or Sewage Backup: Blake took the lead for this scenario, saying that many communities in
Minnesota had gotten very good at preparing for and responding to annual flooding. Emphasizing the
prevention of harm, Blake discussed: measures that can be taken to prevent well and water supply
contamination; and the benefits of limiting/reducing the storage of hazardous materials (paint,
degreasers, full fuel tanks, etc.) that could cause serious clean-up issues after a flood. In the area of
response, Blake commented on: the need to protect septic systems and drain fields from heavy traffic
during flood clean-up; food and equipment disposal; and the lengthy recovery period required for
building and materials affected by water and mold.
Fire: Annette, whose family restaurant was completely destroyed by fire two years ago, spoke about
the emotional devastation that resulted from that disaster. She commended Kim (her local inspector)
for her support and encouragement during that crisis and said that most owners in this situation would
find it difficult to concentrate on details. Annette recommended that owners keep careful records,
including photos, and that they hire qualified, competent contractors to assist with the rebuilding. Kim
commented that the APC guidance was more relevant to less devastating fires.
Water Disruption/Contamination: Blake said that most facilities’ that he had worked with that had lost
water service were those that were on a well. He said these incidents were generally brief; involving
offering guidance on use of bottled water, safe dishwashing, and use of commercially obtained ice.
Tornado or Wind: Shawn was the MDH and Wadena County inspector who responded to the tornado
on June 16, 2010 in Wadena. Some of Shawn’s facilities were completely destroyed; others were
damaged by wind but were able to be reopened after assessment and cleanup. He said his first tasks
were to describe the path of the storm, determine which facilities were affected and how badly; to
report and embargo adulterated foods; and to provide information for people who wanted to know,
“What do I do next?” Both Shawn and Blake discussed the role of state and local agencies and
inspectors at mass feeding and shelter facilities.
Chemical Incident: MDH staffer, David Jones joined the panel to discuss chemical incidents. He said
that the likelihood of a major chemical terrorism event is believed by experts to be slight. Therefore, a
purposeful chemical incident is likely to be small, local, and very similar to an accidental hazardous
materials spill or accident. Regardless of cause, the first response to a chemical event or spill should
be a call to the Minnesota Duty Officer. When a chemical event occurs in a facility, people should exit
the facility. When a spill occurs outside, people should shelter in place. Tim and Blake described
smaller events they had experienced in food establishments.
Emergency Response Training for EH Staff: Brain Golob responded to a question about what
emergency training is available for EH staff. Brian is currently a senior public health specialist in the
Meeting Summary, February 2, 2011 FSP Meeting
-6-
BioWatch program at the University of Minnesota Center for Infectious Disease Research and Policy
(CIDRAP). Previously Brian worked as part of the development team for the APC Manual. Brian said
that the Twin City APC is no longer in existence but that they developed training modules (listed
below) that are available at: http://www.health.state.mn.us/divs/eh/apc/prof/index.html
APC Materials for Food Managers

Discard or Salvage Guide

Emergency Handbook for Food Managers

Emergency Readiness for Food Workers Training Guide

Equipment & Supplies List for Food Service

Food Safety Self-Inspection Checklist

Food Security Self-Inspection Checklist

Food Safety & Security Self-Audit Checklist
APC Materials for Environmental Health Professionals
Training
•
Module 1: Emergency Preparedness and
•
Module 2: Disaster Strikes – Environmental Health Responds: Stories from the Field
•
Module 3: Decision Making in the Field
•
Environmental Health Emergency Preparedness
•
Solid Waste Management During Disease Outbreak
•
Solid Waste Issues Related to Avian Influenza
Response Fundamentals
Training handouts
Planning

Environmental Health Emergency Response Guidebook

Environmental Health Emergency Response Plan

Environmental Health Standard Operating Procedures

Field-Staff Tools for Emergency Response

Environmental Health Resource Compendium for Emergency Response
Free Emergency Response Training: Brian also said that CDC’s Environmental Health Training in
Emergency Response (EHTER) Awareness Level course is now available to students from state,
local and tribal jurisdictions at no cost to their agency
This awareness-level training is a 32-hour (4-day) course that provides an overview of environmental
health topics, issues, and challenges faced during emergency response. This course discusses topics
including disaster management, responder safety, building assessment, potable water, wastewater
management, solid waste and hazardous materials, food safety, vector control and pest management,
shelters, and radiation and environmental health response. The course concludes with a tabletop reentry and re-occupancy exercise to illustrate the relevance of these topics during a disaster.
Courses are scheduled for Feb. 13-18, 2011, Mar. 27-Apr. 1, 2011, Apr. 17-22, 2011 and Jun. 19-24.
For more information, see: https://cdp.dhs.gov/schedules/program/s.html
Meeting Summary, February 2, 2011 FSP Meeting
-7-
City of Minneapolis Emergency Operations Training Facility: A final word about emergency training for
EH staff was offered by John Fruetel, Emergency Preparedness Training Manager with the City of
Minneapolis. The city has opened a training facility that will help emergency responders and other
staff prepare for and respond to emergencies. The multi-purpose building helps meet the training and
response needs of the Minneapolis Fire Department, the Minneapolis Police Department, and the
City’s Emergency Management Division, along with other regional partners.
The Emergency Operations Training Facility is a multi-purpose building that includes training
classrooms for Minneapolis firefighters and metro emergency managers, a strategic information
center for the Minneapolis police, the main training site for the State of Minnesota Structural Collapse
Team, and an emergency operations center that will be used during significant emergencies or
disasters. John says he hopes to provide training to partners throughput the state.
John noted that his agency has a cache of emergency response equipment, including gloves, cots,
masks, blankets, hand sanitizer, animal cages, etc, that they will deliver to Minnesota communities in
crisis. For more information, contact John at 612-751-3818 or [email protected].
Announcements/Comments from the Membership
Legislative issues: Colleen Paulus said FSP members who are interested in legislation being
proposed this session can find all things legislative at http://www.leg.state.mn.us. Click the first line
under “retrieve” at the top of the page to “search statutes by keywords or phrases: or go directly to the
bill you are interested in by entering the House File (HF) or Senate File (SF) number
Colleen said that one bill she is tracking is proposed legislation that would allow smoking in restauants
and liquor establishments under certain circumstances and with certain barriers (e.g., walls and
ventilation systems). Look for HF 188 and/or SF 168.
Materials for February 2, 2011
(Soon to be online at: http://www.health.state.mn.us/divs/eh/food/pwdu/fsp/)
▪
February 2, 2011 FSP Meeting Agenda
▪
February 2, 2011 Meeting Summary
▪
PowerPoint: FSP-Plus Training Sessions and FSP Steering Committee, Michelle Messer and
Deborah Durkin
▪
PowerPoint: MDH Epidemiology and Outbreak Report, Josh Rounds
▪
PowerPoint: Uneviscerated Fish, Katherine Simon and Jan Kelly
▪
PowerPoint: Disaster/Emergency Response: Guidance from the APC Emergency Handbook
for Food Managers
▪
“Potential Crisis Situations That Could Affect Food Service Operators,” and the outline of
Davanni’s Emergency Action Plan
This is a draft summary. Meeting notes were not reviewed by the Food Safety Partnership Steering
Committee. Errors and omissions are mine. DD.
Meeting Summary, February 2, 2011 FSP Meeting
-8-