Food Safety Partnership (FSP)
April 6, 2010
Meeting Summary
All materials labeled “attached” below can be found with this meeting summary 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
Deborah Durkin (MDH) greeted Partnership attendees at the Freeman Office Building (OLF) at
video-conference sites throughout the state, and those streaming the event via computer.
From the FSP Steering Committee (FSP-SC)
Deborah provided a report (attached) from the FSP-SC. Key points include the following:
Streaming: This meeting is archived online, and can be viewed, using Windows Media Player,
at: mms://stream2.video.state.mn.us/mdh/mdhfoodsafety040610.wmv.
Continuing Education Credits (CEUs): Two CEUs were available for this meeting, and these
were issued to 35 individuals. Those who still wish to request a certificate may contact Maggie
Edwards ([email protected]).
Illness Awareness Materials Project: Correction: Deborah said during her presentation that
illness materials had undergone a few more revisions based on comments from FSP and that
revised materials were on the MDH website. We have since learned that the revised materials
are not yet online at: http://www.health.state.mn.us/foodsafety/dwi/index.html. Look for them
soon! Materials that were translated in Spanish, Hmong, Chinese and Somali are online.
Hand Hygiene Project: Members of the Steering Committee and other volunteers will review
current hand hygiene research and materials; perhaps revise existing materials, or create
others. The first – organizational and goal-setting - meeting of the Hand Hygiene Workgroup will
be on April 15, 2:30 to 4:00 p.m. by conference call. The conference number is: 608-649-1800;
the access code for this call is: 953740. Attendees were encouraged to volunteer to work on this
project by contacting Deborah ([email protected]).
Manual: Many thanks to Pam Foster (Hennepin County) and her father, Richard Kotner, a
professional editor, for a word-by-word proofreading and edit of the 100 page-plus manual. After
reformatting to meet accessibility standards, the manual will be online this summer.
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Committee and Project Reports
Update: Inter-Agency Review Council (IARC), Dave Kaufman, MDH
Dave Kaufman provided an update from IARC, including the following information:
IARC: The Council approved the Wild Mushroom Fact Sheet and the Catering Boat Guidance
Document. Both documents will be reviewed by MDH management prior to posting. Two
Minnesota Department of Agriculture staff members, Valerie Gamble and Cassie Mueller were
appointed to the Council to replace Ann Walters and to fill a vacant position.
Ventilation Subcommittee: Subcommittee members are still amending the Ventilation Guidance
Document to reflect changes in the International Mechanical Code (IMC). Dave noted that this
is, and will remain a working document.
Construction Subcommittee: The Subcommittee is working on reference guides for field
sanitarians for tankless water heaters and refrigeration (Standard 7 “Display Only” vs Food
Storage) approvals.
The remaining IARC meetings for 2010 are scheduled for May 20, July 15, September 16 and
November 18. Meetings are held at the MDH Snelling Office Park Facility (Red River Room)
from 9:30 to 12:00 Noon. Meeting times and minutes, the submittal form for IARC issues and
guidance documents can be found on the IARC website at:
http://www.health.state.mn.us/divs/eh/iarc/index.html.
Dave also reminded FSP attendees to contact him with any issues related to FBL, MHP or
swimming pools that they would like addressed at IARC. Dave can be reached at: 218-3082113 or [email protected].
Report from Minnesota Department of Agriculture (MDA)
Jim Topie, MDA Dairy and Food Inspection Division (DFID), provided a PowerPoint (attached)
update on his division’s activities, including the following:
Environmental Sampling Program: DFID inspectors are conducting manufacturing inspections
and facility environmental sampling for Listeria and Salmonella in Minnesota firms. The
sampling is being conducted because these pathogens continue to be associated with
outbreaks in processed foods, and a rigorous environmental sampling program is the best
means of identifying problem areas and practices in a facility. Jim provided information on the
ecology of the pathogens, sampling techniques being used, and the best practices for control of
pathogens in a facility.
Reportable Food Registry: The reportable food registry is an electronic portal on the FDA
website (http://www.fda.gov/food/foodsafety/FoodSafetyPrograms/RFR/default.htm) where
industry can report, “…when there is a reasonable probability that an article of food will cause
serious adverse health consequences.” Federal, state and local public health officials may also
submit instances of reportable food to the Registry: however, MDA would prefer that MDH and
local health agencies contact the MDA DFID prior to making such a report.
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Ethnic Food Investigations: As an adjunct to the ethnic food presentations at this meeting, Jim
reported that MDA is currently involved in two investigations related to ethnic foods in
Minnesota. In one case, MDA is collaborating with FDA to look at an uneviscerated, smoked fish
product being imported into the state because of concern that the product has a high potential
for botulism contamination.
USDA has asked for MDA assistance with an investigation involving a live-bird market where
slaughtering is done by the facility but further processing is completed by the families who
purchase the fowl for home consumption. Three serotypes of Salmonella identified among
members of the Minnesota Asian community were traced back to this facility.
Presentation Session One: Science and Epidemiology Updates
The Science of Handwashing, Dr. Pete Snyder, Hospitality Institute
Dr. Snyder’s presentation (attached) included information on foodborne illness statistics and
sources; handwashing methods, media and procedures; glove use; and his proposal for an
active managerial control plan for handwashing.
Dr. Snyder promotes a double handwash, with nailbrush, to reduce fecal bacteria on the hands.
He does not believe that the FDA-described 20-second handwash is sufficient to reduce fecal
pathogens to safe levels and says that gloves function primarily to cover human feces on
improperly washed hands.
MDH Epidemiology and Outbreak Report, Karen Everstine, MDH
Karen’s presentation (attached) began with congratulations to Dr. Pete is presented every two
years, “…to an individual who best exemplifies innovation, creativity and unique and lasting
contributions to the foodservice industry.”
Her epidemiology report included: a (preliminary) summary of 2009 outbreak data, by pathogen
and setting; a timeline of outbreaks from 1995 to 2009; a summary of outbreak stats from 20002008; and a detailed description of an E coli 0157 outbreak in December 2009 involving fatty
trim, multiple companies, and disquieting information about the composition of most hamburgers
(“fat is liquefied and protein extracted in a centrifuge, sent through pipes with ammonia gas,
compressed and frozen into blocks or chips, allowed up to 15% by volume in school lunch
ground beef, no labeling requirements”).
Presentation Session Two: Ethnic Foods and Food Processes
Humane Treatment and Ritual Slaughter (Teresa Chirhart, MDA)
Teresa stepped in at the last minute to replace another speaker who was unable to attend. Her
presentation (attached) described humane handling regulations in Minnesota, and the partial
exemptions allowed for those who wish to practice either halal or kosher ritual slaughter. She
described the meanings of kosher and halal, their roots, limitations, institutions, and the animals
that can be described and slaughtered as kosher or halal.
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Asian Foods (Fong Lor, St. Paul)
In his presentation (attached) Fong Lor included many photos of foods commonly found in
Asian restaurants and groceries. He described many of these foods, their ingredients and risk
potential. Photos included foods that were home-canned or home-prepared, potentially
hazardous (many egg and sweet rice dishes), poorly labeled, stored at room temperature,
stored or cooked in improper containers, and/or from unknown or questionable sources. Fong
discussed the problems of dealing with owner/managers who have seen no evidence (illness) to
persuade them that traditional methods are problematic. He described a method of intervening
that is patient, low-key, and produces eventual understanding and results.
Somali Foods (Abdi Museid, St. Paul and Mohamed Yusuf, Minneapolis)
Similarly, the Somali foods presentation (attached) illustrated and described Somali foods and
the common issues and violations associated with these products and processes. Mohamed
listed food source, packaging, labeling, transportation, temperature control and inability to trace
back as the most common issues. The presenters also discussed some cultural differences that
inspectors should be aware of when interacting with owners/managers of a different ethnicity.
Food Code Rulemaking Update, Linda Prail, MDH
Rule Coordinator, Linda Prail, spoke briefly (notes attached) to invite FSP attendees to
participate in the rulemaking process. She said that the next meeting of the Food Code Rule
Revision Advisory Committee would be in two days on April 8, 2010. The April 8 Agenda was to
include organizational matters, subcommittee appointments, and materials overview.
She said future meetings – all scheduled from 12:30 to 3:00 p.m. – would be held on April 27,
May 18, June 3, and July 8, 2010. The topics of discussion at the April 27 meeting will be
allergens, bare hand contact and hand hygiene.
Linda reminded attendees that all matters related to rulemaking could be found at:
http://www.health.state.mn.us/divs/eh/food/code/2009revision/index.html and that questions or
comments regarding the possible rule amendments could be directed to her at:
[email protected] or 651-201-5792.
Future Meetings
▪
FSP-Plus short session on food allergies and allergens, May 25, 2010, 10:00 a.m. to
12:00 noon.
▪
2010 FSP meetings, June 8, and October 5, 2010, 9:30 a.m. to 1:00 p.m.
▪
2nd Annual Program Evaluation Workshop, June 8, 2010, 2:00 to 4:00 p.m.
▪
2nd Annual Field Trip, late June
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Materials for April 6, 2010 FSP meeting at:
http://www.health.state.mn.us/divs/eh/food/pwdu/fsp/
▪
April 6, 2010 FSP Meeting Agenda
▪
April 6, 2010 Meeting Summary
▪
Presentation: Report from the FSP Steering Committee, Deborah Durkin
▪
Presentation: Update on MDA Dairy and Food Inspection Division Activities, Jim Topie
▪
Presentation: Handwashing, Dr. O.P. Snyder
▪
Presentation: Epidemiology Report, Karen Everstine
▪
Presentation: Humane Treatment and Ritual Slaughter, Teresa Chirhart
▪
Presentation: Asian Foods, Fong Lor
▪
Presentation: Somali Foods, Mohamed Yusuf and Abdi Museid
▪
Related Material: A Food Inspector’s Guide to Ethnic Foods in Michigan
▪
Rulemaking Information, Linda Prail
Other Items of Possible Interest

Bug Bytes Newsletter: “Update on disease outbreaks and general goings-on in
communicable diseases, public health and microbiology” can be found at:
http://www.health.state.mn.us/divs/idepc/newsletters/bugbytes/index.html.

Medical News Today article on Costs of Foodborne Illness can be found at:
http://www.medicalnewstoday.com/articles/180999.php.

Podcasts at CDC, including Kidtastics podcasts on petting zoos, water safety and other
topics can be found at: http://www2c.cdc.gov/podcasts/.

FOOD SAFETY INFO SHEETS (Check these out!) The infosheets are based on four
emotion-generating factors: storytelling, dialogue, surprise and context. Find them at:
http://foodsafetyinfosheets.wordpress.com/.
This is a draft summary. Meeting notes were not reviewed by the Food Safety Partnership Steering
Committee. Errors and omissions are mine. DD.
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