Minnesota Department of Health (MDH)
Food Safety Partnership (FSP) and
Partnership and Workforce Development Unit (PWDU)
QUARTERLY UPDATE
Volume 5, Issue 1, January 2011
NEW: TRAINING EVENTS CALENDAR
SECTION HEADINGS
2011 FSP, MEHA Calendar…………………...
1
“Bug of the Quarter” …..…………………......…
2-3
Training Resources ...….…….……….……….. 3-4
Web and Written Resources …………………..
4-5
Food and Food Safety Matters …..….……..…
6
Rules and Legislation…………………………… 7
MDH and the Minnesota Environmental Health
Association (MEHA) are working together to coordinate
their training offerings. This calendar of FSP and
MEHA events is posted on the MDH website,
http://www.health.state.mn.us/divs/eh/food/pwdu/fsp/201
1calendar.pdf, and will be regularly updated there and
in this newsletter. We will add other pertinent, local
(Minnesota) events at the request of FSP members.
Climate Change Corner………………………… 8
Environmental Odds and Ends ………………..
PWDU Staff Contact Information .................…. 8
SEASON’S GREETINGS
And best wishes for this New Year to all our Food
Safety Partnership and Environmental Health friends
and partners throughout Minnesota. Please let us know
how the Partnership and Workforce Development Unit
can help you in 2011.
Deborah
2011 Training Events Calendar
8
Date
Provider
Topics
Jan 27
8:30-4 pm
MEHA
Pools, vector borne disease, body
art, raw milk, food safety trends,
contaminants of emerging concern
Feb 2
9:30-1pm
FSP
Epidemiology report, uneviscerated
fish, post-disaster response
Mar
MDH
Drinking Water Protection Training
Apr 5
10 -12
FSP+
Seafood HACCP and sushi
Apr 13
8:30-4pm
MDH
Certified Food Managers Workshop
May 4-6
MEHA
TBA
Jun 8
9:30-1pm
FSP
Epidemiology report, local foods in
schools, resale of meat products
Aug
10 -12
FSP+
TBA
Sep
MEHA/
NEHA
TBA
Oct 5
9:30-1pm
FSP
TBA
FSP+
TBA
Jul
Nov
Dec
10 -12
PWDU Quarterly Newsletter
Page 1 of 8
2011 Estimates
BUG of THE QUARTER
CDC 2011 Estimates of Foodborne Illness
in the United States
Differences between 2011 and 1999 Estimates
The revised estimates, in two articles by Scallen et al.,
were published online in December 2010 and appear
in the January 2011 issue of Emerging Infectious
Disease.
CDC has had access to better data sources over the
past decade than were available to Mead et al.
Dubbed, “Sons of Mead,” the work provides a new
mantra: 47.8 million foodborne illnesses, 127,839
hospitalizations, and 3,037 deaths each year. This is
roughly equivalent to one in six Americans becoming ill
from contaminated food each year. In about 80 percent
of cases, the pathogen is never determined.
Scallan et al. have used more sophisticated methods to
model for uncertainty.
Most Commonly Identified, Most Deadly
CDC 2011 estimates of illnesses, hospitalizations, and
deaths from foodborne diseases in the United States are
more accurate than those published in 1999.
These differences mean there is no strict side-by-side
comparison that can be made between the two sets of
estimates.
http://cdc.gov/foodborneburden/differences-in-estimates.html
Of the 9.4 million illnesses for which (one of 31)
pathogens are identified, 5.5 million (59 percent) are
caused by viruses, 3.6 million (39 percent) by bacteria,
and 0.2 million (2 percent) by parasites.
For more than a decade, presentations and articles
about foodborne illness have shared a standard
introduction: CDC estimates that about 76 million cases
Ninety-percent of those 9.4 million illnesses are caused
by seven of the 31 pathogens: Salmonella, Norovirus,
Campylobacter, Toxoplasma gondii, E.coli O157:H7,
Listeria monocytogenes, and Clostridium perfringens.
of foodborne illness, resulting in 325,000
hospitalizations and 5,000 deaths occur each year in the
United States.
Norovirus is the most commonly identified; Samonella
infections result in most deaths; Listeria is the most
virulent, resulting in death in 16 percent of cases.
1999 Estimates
Since the Centers for Disease Control (CDC) released
this work in 1999, these estimates of the illness caused
by foodborne pathogens have inspired our efforts to
create a safer food system and have described the
impact of foodborne illness in the U.S. - one in four
Americans were said to suffer the effects of foodborne
illness every year.
Now, CDC has revised the Mead et al. 1999 estimates
using improved statistical methods and a somewhat
different definition of acute gastrointestinal illness.
Of 47.8 million (est.) foodborne illnesses each
year, 20 percent (9.4 million) are from 31 known
pathogens. The causes of 80 percent of those
foodborne illnesses (38.4 million) are unknown.
31 Known
Pathogens
Unknown
Pathogens
PWDU Quarterly Newsletter
Selected Pathogens
Illnesses (est.)
Deaths (est.)
Norovirus
5,461,731
149
Salmonella
1,027,561
378
C. perfringens
965,958
26
Campylobacter
845,024
76
T. gondii
86,686
327
E. Coli O157
63,176
20
1,591
255
Listeria
Can We Compare the 1999 and 2011 Estimates?
For a number of reasons, the two data sets are not
comparable. Two specific reasons are that the
researchers used a more restrictive definition of
gastroenteritis in their calculations; and that the new
estimates represent only illnesses caused by food
eaten in the United States. The 1999 estimates
included illnesses acquired from food eaten in other
countries.
An editorial accompanying the two Scallen et al.
articles states that, “The methods, underlying
assumptions, and parameter estimates used to
generate these new numbers differ sufficiently from
those used ≈11 years ago to preclude comparisons.”
Page 2 of 8
BUG of THE QUARTER, continued
TRAINING RESOURCES, MINNESOTA
Is Food Any Safer Now Than It Was in 1999?
MEHA Winter Conference
CDC says that the best answer to that question comes
from FoodNet annual data on actual cases of
laboratory-diagnosed (mainly foodborne) bacterial and
parasitic pathogens. FoodNet data show a drop in the
numbers of infections with most major bacterial
foodborne pathogens after new USDA regulations
were implemented in 1995, followed by a leveling off of
incidence in the following years. The exception to this
rule is Vibrio spp. which is increasing, perhaps due to
climate-related changes in water temperatures.
The Minnesota Environmental Health Association
(MEHA) Winter Conference will be held on Thursday,
January 27, 2011 at the Hampton Inn in Shoreview.
Conference hours are 8:30 a.m. to 4:00 p.m., with
registration and breakfast from 7:45 to 8:30 a.m.
Summing It All Up
For more information:
CDC summarizes, “…with the exception of Vibrio spp.,
things don't seem to be getting worse; however, after
the initial decline since the USDA regulatory changes
in 1995, one does not see evidence of sustained
improvement. “
http://www.mehaonline.org/winterconference.htm
And in the New York Times, “The federal government
on Wednesday significantly cut its estimate of how
many Americans get sick every year from tainted food.
But that does not mean that food poisoning is declining
or that farms and factories are producing safer food.
Instead, officials said, the government's researchers
are just getting better at calculating how much
foodborne illness is out there.”
References
Morris, JG Jr. How Safe Is Our Food? Emerg Infect Dis.
[serial on the Internet]. 2011 Jan [date cited].
http://www.cdc.gov/eid/content/17/1/126.htm
MEHA
Food Safety Partnership Video-Conferences
The most recent Food Safety Partnership (FSP)
video-conference was held on Tuesday, October 5,
2010. The archive can be viewed at:
mms://stream2.video.state.mn.us/MDH/foodsafety100510
.wmv
To suggest a future FSP topic, contact Deborah Durkin
(651-201-4509, [email protected]). For CEUs,
contact Maggie Edwards (651-201-4506,
[email protected]).
FSP meetings in 2011 will be held on February 2, June
8 and October 5, 2011. See past FSP presentations at:
http://www.health.state.mn.us/divs/eh/food/pwdu/fsp/ind
ex.html.
FSP-Plus Short Sessions
Scallan E, Hoekstra RM, Angulo FJ, Tauxe RV,
Widdowson M-A, Roy SL, et al. Foodborne illness
acquired in the United States--major pathogens. Emerg
Infect Dis. 2011 Jan; and Epub ahead of print:
http://www.cdc.gov/EID/content/17/1/pdfs/091101p1.pdf
The next FSP-Plus training
will be held on Tuesday,
April 5 from 10:00 a.m. to
12:00 noon. FDA, MDH and
MDA will provide training on
HACCP and sushi.
Scallan E, Griffin PM, Angulo FJ, Tauxe RV, Hoekstra RM.
Foodborne illness acquired in the United States-unspecified agents. Emerg Infect Dis. 2011 Jan; [Epub
ahead of print]
The training will be available
at the usual FSP videoconference sites and through
web streaming. More
information will be sent by
email in the coming weeks.
Mead PS, Slutsker L, Dietz V, McCaig LF, Bresee JS,
Shapiro C, et al. Food-related illness and death in the
United States. Emerg Infect Dis. 1999;5:607-24. PubMed
DOI: 10.3201/eid0505.990502
Neuman, William, New York Times, December 15, 2010,
http://www.nytimes.com/2010/12/16/business/16illness.
html?_r=2&ref=food_safety
PWDU Quarterly Newsletter
Topics have not been chosen for FSP-Plus sessions in
August and December 2011. For more information, or
to suggest training topics, contact Michelle Messer
(651-201-3657, [email protected]).
Page 3 of 8
TRAINING RESOURCES, NATION-WIDE
Two Opportunities: International Food
Protection Training Institute (IFPTI)
IFPTI Seeking Applicants for 2011 Fellowship in
Food Protection Program
IFTPI is accepting applications for the 2011 cohort of
the “Applied Science, Law, and Policy: Fellowship in
Food Protection” program. The program is designed to
provide future leaders from the state, local, tribal and
territorial food protection community with a
professional development experience focused on
critical thinking, problem solving and decision making.
Three week-long training sessions will be held at IFPTI
in Battle Creek, Michigan over the year beginning
August 2011. Course topics are: 1) Law, 2) Policies,
Strategies and Tools, 3) Labeling, 4) Evolving Science
of Food Protection, 5) Food Systems Control, and 6)
Prevention, Intervention and Response.
Program overview and applications are available at
http://ifpti.org/fellowship_food_protection.cfm. The
application deadline is March 1, 2011.
Food Safety Instructors Wanted!
The Association of Food and Drug Officials (AFDO)
and IFPTI have begun an effort to identify qualified
instructors for food protection training courses. This
includes current or former employees of agencies,
industry, or academia having expertise in food
protection. Content areas of expertise include food,
dairy, feed, produce, laboratory, epidemiology,
shellfish, meat, egg, or any other related areas.
Interested parties can complete an "Instructor
Assessment Preference" form at:
http://ifpti.org/blogs/assets/content//IFPTI2010040v2_distributed_0001.pdf.
Applicants may be contacted about attending instructor
training, auditing course deliveries, performing actual
training, or assisting on course and curriculum
development activities.
IFPTI reimburses all program-related travel expenses
including airfare, hotel and meals for fellowship
participants, instructors, and course attendees.
More information on the fellowship and IFPTI course
schedule is available at: http://www.ifpti.org.
PWDU Quarterly Newsletter
Centers for Disease Control (CDC) National
Center for Environmental Health (NCEH)
Summer 2011 Program in
Environmental Health
CDC’s National Center for
Environmental Health (NCEH) is
offering a 10-week summer
internship program for students majoring in
Environmental Health.
From June 8 to August 12, 2011, selected interns will
be introduced to federal, state and local environmental
health activities through project work, site visits, field
assignments and relationships with CDC staff.
Interns will be based in Atlanta and will receive a
weekly stipend of $750 to cover living expenses.
Applications and more information are available at
http://www.cdc.gov/nceh/ehs/supeh.
WEB AND WRITTEN RESOURCES:
EMPLOYEE ILLNESS
FDA Food Employee Reporting Agreement
We are all familiar with
the gap between
education and
behavioral change
(think smoking,
handwashing,
seatbelts).
One example of this
gap can be found in the
area of food worker
illness. Regulatory staff
provide employee
illness materials and education; food establishments
hang the materials on their walls; and norovirus
continues to make more people ill than any other
foodborne pathogen.
FDA believes that active and consistent use of their
Food Employee Reporting Agreement will help to
reduce the risk of foodborne illness from ill food
workers. That form is now available in six languages,
English, Chinese, Hindi, Korean, Russian, Spanish,
and Vietnamese. The Agreement can be found at:
http://www.fda.gov/Food/FoodSafety/RetailFoodProtecti
on/IndustryandRegulatoryAssistanceandTrainingResour
ces/ucm113827.htm
Page 4 of 8
Connecticut Department of Health: Using the
Reporting Agreement in an Employee Illness
Program
http://www.ct.gov/dph/cwp/view.asp?a=3140&q=447464
Connecticut Ill Food Worker Campaign
As part of a 2009 EHSNet-funded campaign to
decrease the occurrence of restaurant-associated
norovirus outbreaks, the Connecticut Department of
Health created posters and other employee illness
materials that were to be delivered - with education –
to food establishments in their state.
Two of the tools that regulators hoped would move
their establishments through the steps to behavioral
change (Knowledge, Approval, Intention, Practice)
were the FDA Reporting Agreement and their own
document, “Talking Points for Inspectors” to be
used as part of the educational process.
The talking points list the following items that food
workers should be able to answer:

Do you have an Employee Health or Sick Leave
Policy? If yes, are workers aware of the policy
and is it available in written format?

Do you require food workers to report illnesses,
symptoms, and exposures?

Have workers signed a Reporting Agreement?

What are the reporting requirements for food
worker and managers?

Are the reporting requirements explained to all
employees?

What history of exposure is a food worker or
conditional employee required to report?

If a food worker calls in sick, does the person-incharge ask why? Do they ask what symptoms
the worker is experiencing?

If a food worker reports vomiting, diarrhea or has
been diagnosed with a pathogen known to be
transmitted via food or workers, what questions
are asked of the food employee?

What symptoms would require exclusion of a
food employee from the establishment?

Who does the establishment notify when a food
worker reports vomiting, diarrhea or a diagnosis
with one of the pathogens of concern?

If a food worker reports a gastrointestinal
symptom, what criteria are used to allow the
employee to return to work?
PWDU Quarterly Newsletter
(And one more time)
FDA Oral Culture Learners Posters and
MDH Employee Illness Materials
FDA Posters
Recognizing that many food
workers do not read English,
and that many of them are
culturally oral learners, FDA
has created a series of
posters (in English, Hindi,
Korean, Russian, Chinese,
Spanish, and Vietnamese) to
teach the importance of
following proper food safety practices.
http://www.fda.gov/Food/FoodSafety/RetailFoodProtect
ion/IndustryandRegulatoryAssistanceandTrainingResour
ces/ucm212661.htm
MDH Food Worker Illness Materials
MDH food worker illness
awareness materials can
be downloaded from the
MDH website. Local
jurisdictions and other
partners may request the
materials in word format,
so that they can be revised
to include local contact
information.
http://www.health.state.mn.us/foodsafety/dwi/index.html
Postscript: “Serving While Sick”
http://www.rocunited.org/news/20100927-serving-while-sickreport-reveals-need-paid-sick-days
On September 30, 2010, Restaurant Opportunities
Centers United (ROC), a restaurant workers' advocacy
group, released "Serving While Sick,” a study of health
conditions among restaurant workers based on more
than 4,300 surveys nationwide.
Among those surveyed, 90 percent of workers said that
they do not receive paid sick days; 90 percent reported
not having health insurance through their employers;
and 63 percent reported working while sick.
A representative of the National Restaurant
Association said the report presents a, “distorted image
of the restaurant industry and its employees while
pushing ROC's agenda."
Page 5 of 8
FOOD AND FOOD SAFETY NEWS
Food Security Awareness
Homeland Security Food and Agriculture Sector
Councils “If You See Something, Say Something”
http://ag.utah.gov/divisions/animal/images/SeeSaySomet
hing.pdf
On December 17, a letter and poster were sent to
“Food Service and Retail Industry Private Sector
Partners” encouraging facility managers to educate
staff about indicators of suspicious activity, and how to
respond, if they observe a threat to food security.
FDA “ALERT” and “FIRST”
http://www.fda.gov/Food/FoodDefense/Training/ALERT/d
efault.htm
http://www.fda.gov/Food/FoodDefense/Training/ucm1350
38.htm
Food operations and food regulators may already be
familiar with two recent food defense initiatives from
FDA. "ALERT" and "FIRST" address food defense
measures that industry can take or implement into their
processes, whether retail or manufacturing.
According to FDA, the ALERT initiative is intended to
raise the awareness of state and local government
agency and industry representatives regarding food
defense issues and preparedness. It applies to all
aspects of the farm-to-table supply chain. ALERT
identifies five key points that industry and businesses
can use to decrease the risk of intentional food
contamination at their facility: Assure, Look,
Employees, Report, Threat)
Employees FIRST (Follow procedures, Inspect,
Recognize, Secure ingredients, Tell management)
provides front-line food industry workers with
information about the risk of intentional food
contamination and the actions they can take to identify
and reduce these risks.
Raw Milk Decision
On December 22, 2010, in a
ruling based on ten days of
testimony, a state judge
rejected Michael Hartman’s
denial of responsibility for an
outbreak of illness linked to
raw milk that he produced
and sold. Mr. Hartman’s
attorney said that the litigation is far from over.
PWDU Quarterly Newsletter
Uneviscerated Fish
Heads Up
Last April, Minnesota
Department of Agriculture
staff seized more than 400
pounds of uneviscerated
fish at ethnic grocery stores
in the Twin Cities. Since
then, there have been
several unevicerated fish recalls nationwide, and more
of these products spotted in Minnesota establishments
by MDA and MDH staff. Both agencies warn
consumers and inspectors to watch for these
potentially dangerous products. Uneviscerated fish are
typically dried, salted and often smoked.
The sale of un-eviscerated fish is prohibited because
Clostridium botulinum spores are more likely to be
concentrated in the viscera than any other portion of
the fish. Uneviscerated fish has been linked to
outbreaks of botulism poisoning.
2010 Meat and Poultry Recalls
2010 Meat & Poultry Recalls: Over 27 Million lbs.
Marler Clark’s Food Safety News reported on
December 15, 2010 that more than 27 million pounds
of meat and poultry (or about seven ounces for every
school-aged child in the U.S. ) were recalled in 2010 by
processors regulated by USDA's Food Safety and
Inspection Service (FSIS).
Salmonella was the pathogen identified in the recalls of
3.2 million pounds of the 5.9 million pounds of meat
and poultry recalled for bacterial contamination. There
were 11 meat and poultry recalls during 2010 for E. coli
contamination, totaling 2.3 million pounds of meat.
Meat and Poultry Labeling
Beginning January 1, 2012, U.S. meat purchasers
must be provided with nutritional facts about 40
commonly purchased cuts of meat and poultry. Ground
and chopped meats must be labeled. Whole cuts may
either be labeled, or the seller may provide information
at the point of sale. The new labels will include
information on calories, fats, cholesterol, and protein.
Note: Under most circumstances, the new rule does
not apply to ground and chopped meat processed by
businesses with a single facility producing less than
100,000 of pounds annually, or to products intended
for further processing or export.
Page 6 of 8
RULES AND LEGISLATION
U.S. Senate Bill 510: Federal Food and Drug
Administration Food Safety Modernization Act
Passed twice by the
Senate (due to a
misstep in the legislative
process) and once by
the House, the FDA
Food Safety
Modernization Act is
expected to be signed
by President Obama on
January 4, 2011.
The 1.4 billion dollar bill
expands the authority of
the Food and Drug
Administration (FDA)
over approximately 80
percent of the food supply. Meat, poultry and dairy –
regulated by the U.S. Department of Agriculture – are
not affected.
The bill is intended to shift the focus of FDA’s
regulatory efforts from reaction to prevention of
foodborne illness.
The inclusion of the “tester Ammendment” was one of
the concessions that made passage of the bill possible.
Tester stipulates that food producers with less than
$500,000 in annual sales will not be subject to new
federal requirements if they sell the majority of their
food directly to consumers within the state, or within a
275-mile radius of where it was produced.
As summarized by the Huffington Post, the following
are among the key provisions of the bill:

FDA may suspend a food production facility if a
possible health risk is suspected.

Food production facilities must alert the FDA,
through writing, of all identified hazardous
practices currently in place and their plans to
implement preventive measures going forward.

FDA may set nationwide standards for producing
and harvesting fresh produce.

FDA will publish updated safety guidelines for
specific fruits, vegetables and designated highrisk produce which they define as raw
agricultural commodities.

The FDA, Department of Homeland Security and
USDA will issue regulations that prevent food
companies from knowingly including illegal
additives, chemicals or other substances in their
food products.
Sources
Bottemiller, H, “Food Safety Bill Heads to President’s
Desk,”, Food Safety News, December 21, 2010,
http://www.foodsafetynews.com/2010/12/food-safetybill-clear-final-hurdle-heads-for-presidents-desk/
Johnson, R. et al., “Food Safety in the 111th Congress:
H.R. 2749 and S. 510Congressional Research Service,”
November 16, 2010, http://agriculturelegislation.blogspot.com/2010/11/food-safety-in-111thcongress-hr-2749.html
Jalonick, MC, “Food Safety Bill Passes Senate by
Unanimous Consent,”, Huffington Post, December 19,
2010, http://www.huffingtonpost.com/2010/12/19/foodsafety-bill-passes-_n_798884.html
Food Code Rulemaking

FDA may directly issue a food recall, rather than
arranging a voluntary recall.
The next meeting of the Food Code Advisory
Committee will be held on January 25, 2011.

Companies that require re-inspection or recall
may be subject to an FDA fee.
Minutes of the Rulemaking Advisory Committee
meeting can be found on the Rule Revision website at:

FDA will be required to identify the most
significant food threats and provide new sciencebased outlines and regulations for food
production companies at least every two years.
http://www.health.state.mn.us/divs/eh/food/code/2009rev
ision/index.htm.


FDA will establish offices in at least five foreign
countries that export food to the United States in
an effort to improve food oversight.
FDA will gain expanded access to food
production facility records.
PWDU Quarterly Newsletter
Food Code stream and archive addresses can be
obtained by contacting Susan Peterson
([email protected]). Each meeting will also
be recorded and available on DVDs.
For more information about meetings, the rulemaking
process, or the Advisory Committee, contact Food
Code Rule Coordinator, Linda Prail
([email protected] or 651-201-5792.)
Page 7 of 8
CLIMATE CHANGE CORNER
ENVIRONMENTAL ODDS AND ENDS
New View of Climate Change Skepticism
Bed Bugs and the Law
http://ehp03.niehs.nih.gov/article/fetchArticle.action;jses
sionid=EAB372F541A883636A6E54AEF335E0F1?articleU
RI=info:doi/10.1289/ehp.118-a536
http://www.publichealthlawnetwork.org/bed-bug-controland-legal-authority/
Centers for Disease Control (CDC) and Environmental
Protection Agency (EPA) have called bed bugs a
rapidly growing public health problem. The online
journal, Public Health Law Network, refers us to the
“Michigan Manual for the Prevention and Control of Bed
Bugs,” which provides guidance for education about;
identification, treatment and prevention of bed bugs, as
well as potential legal interventions and relevant laws
regarding housing, accommodations, consumer goods
and use of pesticides. The Michigan work
demonstrates what states without specific bed bug
laws can do to control the problem.
In the
December 2010
issue of
Environmental
Health
Perspectives,
science writer,
Charles Schmidt
argues that the
substantial agreement among climate change believers
and skeptics in the scientific community gets lost in the
rhetoric and political posturing surrounding this issue.
NOTE: The Public Health Law Network connects and
serves individuals and organizations committed to
applying the law to improve public health. Join the
Network at http://www.publichealthlawnetwork.org/.
Rather, he says, the discussion among scientists has
shifted to the causes of climate change, and the
potential of various schemes to reverse warming.
PARTNERSHIP AND WORKFORCE DEVELOPMENT UNIT STAFF CONTACTS
April Bogard Supervisor, PWDU
[email protected]
651-201-5076, 612-296-8118
Deborah Durkin, FSP, newsletter, food safety outreach
[email protected]
651-201-4509, 651-295-5392
Maggie Edwards, administrative support
[email protected]
651-201-4506
Nicole Koktavy, EHS-Net coordinator
[email protected]
651-201-4075
Lynne Markus, emergency response, climate change
[email protected]
651-201-4498
Michelle Messer, training, program evaluation, standardization
[email protected]
651 201-3657, 651 775-6238
Michael Nordos, training, program evaluation, standardization
[email protected]
651-201-4511, 651-775-6234
Angie Wheeler, training, program evaluation, standardization
[email protected]
651-201-4843, 651-373-7381
MINNESOTA DEPARTMENT OF HEALTH
DIVISION OF ENVIRONMENTAL HEALTH
Orville L. Freeman Building
625 North Robert Street
Saint Paul, Minnesota 55155
PWDU Quarterly Newsletter
http://www.health.state.mn.us/ehs
http://www.health.state.mn.us/foodsafety
Page 8 of 8