FSP Schedule
FSP Plus
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February 1
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April
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June 6
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August
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October
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December
December 13-14, 2011
Department of Revenue Bldg.
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The elements of a risk-based routine inspection
Key terms, laws/policies/procedures, required equipment, food
safety hazards/key microbiological concepts, and
communication techniques related to risk-based inspections
How to apply communication techniques to more effectively
motivate behavior change
Strategies for prioritizing time during inspections
Differences between assessing code compliance and active
managerial control (AMC) during inspections and the reasons
why assessing AMC is essential to public health
Techniques for determining code compliance and degree of AMC
of code provisions related to risk factors
Using inspectional observations, science, Hazard Analysis and
Critical Control Point (HACCP) principles, and interviewing
techniques to determine the most appropriate immediate
corrective actions and long-term intervention strategies for outof-control risk factors
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One person per agency may attend the course
Contact Michelle Messer at 651 201-3657 or
[email protected] if interested
Registration materials will be sent to
interested agencies
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198 Volunteers
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288 three hour shifts
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More than 24,000 hands washed at
the State Fair
Thank you!
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Last March we had this idea….
Free Workshop - October 18, 1:00 to
4:00
New legislation has changed the way
we thought this might proceed.
City/Site
Alexandria
Anoka
Austin
Bemidji
Brainerd
Duluth
Fergus Falls
Mankato
Marshall
Red Wing
Reser- Cap
vations
14 20
36 32
28 25
5 18
15 16
13 13
12 24
27 22
11 16
24 20
Rochester
51
48
Slayton
27
45
St Cloud
30
30
St Paul, OLF
45
60
St Paul SOP
56
54
Wabasha1
30
30
Wabasha2
20
20
Wadena
18
70
Willmar
9
22
Winona
38
40
510 625
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There are many options for food
safety training. (Karen Swenson)
For those who prefer the no cost option, are
unable to attend and who don’t need the
Certificate of Attendance,
Stream: http://www.health.state.mn.us/divs/
eh/food/pwdu/livestream/survey.cfm
Archive: mms://stream2.video.state.mn.us/
MDHVC/cookingsafelyforacrowd101811.wmv