Minnesota Department of Health (MDH)
Food Safety Partnership (FSP) and
Partnership and Workforce Development Unit (PWDU)
QUARTERLY UPDATE
Volume 5, Issue 3, July 2011
SECTION HEADINGS
BUG OF THE QUARTER
“Bug of the Quarter” …..…………………......…
1
Plan Review Too: Food Shields ………………
3
Training Resources ………….……….………..
4
Special Report: Surplus Food Donations …….
5
Rules and Legislation ……………………….…
7
Food and Food Safety Matters …..….……..…
8
Climate Change Corner……………………..…
10
Last Word: Germ City at the State Fair….…..
10
PWDU Staff Contact Information ..................
10
NOTE from PWDU:
Intestinal Diseases Caused by Animal Contact
Some of the material in this article is taken directly from the
websites of the Minnesota Department of Health
(http://www.health.state.mn.us/divs/idepc/dtopics/animal/prev
ention.html) and the Centers for Disease Control (CDC)
(http://www.cdc.gov/Features/AnimalExhibits/index.html)
At least 61% of all human pathogens are zoonotic transmissible between animals and people.
Zoonoses make up 75% of emerging infectious diseases
(World Health Organization (WHO)), 2009
Any disease or infection that is transmitted from
vertebrate animals to humans (or the reverse) is
classified as a zoonosis. Zoonotic diseases can be
caused by bacteria, parasites, fungi, viruses and
unconventional agents. This article will focus on
prevention of intestinal zoonotic diseases commonly
associated with animal contact.
Over the past decade, there have been an increasing
number of reports of enteric disease outbreaks in the
Unites States that have been linked to contact with
animals at public venues such as petting zoos.
Dear Colleagues,
Regretfully, we will be unavailable from July 1 until the
state government shutdown has concluded. We all look
forward to working with you again soon.
Deborah
Enteric diseases - diseases that enter the body through
the mouth and intestinal tract - are usually spread by
contaminated food or water, or contact with infected
vomit or feces. In the case of outbreaks linked to
animal contact, the primary mode of transmission is
from the feces of an infected animal to the mouth of the
infected person. This occurs through direct hand-tomouth contact or indirect hand-to-mouth contact, such
as hand-to-food-to-mouth or hand-to-pacifier-to mouth.
(Continued, next page)
PWDU Quarterly Newsletter
Page 1 of 9
Bug of the Quarter, continued
Because animal fur, skin, and saliva can become
contaminated with fecal germs, people can become
infected when they pet, touch, or are licked by animals.
Persons can also be exposed through contact with an
animal’s living area, its bedding, fence rails or objects
such as food and water dishes.
“All animals can carry germs and pass infections to
people. Infections with intestinal bacteria and
parasites pose the highest risk for human disease.”
(Minnesota Department of Health)
The most commonly reported intestinal disease agents
associated with animal contact include E. coli
O157:H7, Salmonella, Cryptosporidium, and
Campylobacter. Frequently, more than one pathogen
has been associated with a single outbreak.
For The General Public:
Groups at high risk for serious infection from intestinal
illnesses caused by animal contact are children under
five years, pregnant women, older adults, people who
are cognitively impaired, and those with a
compromised immune system.
To prevent illness from animal contact:
Wash hands thoroughly with soap and running
water after contact with any animal, animal
product, or animal living area.
Do not eat, drink or smoke in animal areas, and
do not share food with animals.
Supervise children less than five years of age
when they are around any animals.
Never allow children to carry toys, or use
pacifiers, cups, or baby bottles in animal areas.
Animals of particular concern for transmitting intestinal
diseases are:
calves, lambs, and goat kids
chicks and ducklings
reptiles and amphibians
any ill animal (difficult to identify)
During this season of petting zoos, state and county
fairs, farm camps and general outdoor play, we can all
help to remind the managers of such venues and the
people who attend them about the simple precautions
that can be employed to reduce the incidence of
illness.
For Environmental Health Staff
Remember to refresh those signs you’ve hung in
animal barns at state and county fairs in past years,
and provide information and posters to day camps,
educational farms and other venues where animal
contact is likely.
Disease prevention posters for animal venues can be
found at:
http://www.health.state.mn.us/divs/idepc/dtopic
s/animal/posters.html
Posters on this site can be ordered by calling
651-201-5414 or 1-877-676-5414.
http://www.nasphv.org/Documents/AnimalExhi
bitsSafety.pdf
http://www.cdc.gov/healthypets/resources/salm
onella-baby-poultry.pdf
Keep children’s hands away from their eyes and
mouth.
Supervise children’s handwashing.
People in high risk groups should avoid contact
with baby chicks, ducklings, reptiles,
amphibians, calves, lambs, or goat kids. These
animals are not recommended as pets in
households with a person in a high risk group.
For People Who Manage an Animal Exhibit
Do not allow food and drink in animal areas.
Install hand washing stations at the exit of the
animal exhibit. Provide some stations low
enough for children to use.
Use plain language and picture posters to inform
visitors how to stay safe and healthy.
(Continued, next page)
PWDU Quarterly Newsletter
Page 2 of 9
Outbreaks Associated with Animal Contact
Minnesota, June-July 2000: An outbreak of infections
caused by multiple pathogens occurred at a farm day
camp. Bottle-fed calves were the source of the
outbreak, which affected 59 campers. The primary
pathogen identified was Cryptosporidium parvum. The
median duration of illness among cases was 6 days.
One child was hospitalized for 6 days.
A second outbreak occurred at the same facility in
2001. Again, multiple pathogens were involved.
Cryptosporidium was the most common pathogen
recovered, but several cases of E. coli O157:H7 or with
non-O157 Shiga toxin-producing E. coli (STEC) were
identified. Overall, 25 cases were identified. Two
children were hospitalized, each for 4 day. One child
had both E. coli O157:H7 and C. parvum. (MDH Disease
Control newsletter, March/April, 2005)
North Carolina (NC), 2004: An E. coli O157:H7 outbreak
occurred among visitors at the NC State Fair. The NC
Department of Health received over 180 reports of
illness, and documented 33 culture-confirmed cases of
E. coli O157:H7 associated with attendance at the fair,
with 15 children developing HUS. The Department
concluded that the outbreak had originated at a
petting zoo exhibit. (CDC)
Florida, 2005: A petting zoo that exhibited at three
public events in Florida was traced as the source of an
E. coli O157:H7 outbreak. Sixty-three people who had
visited one of the three events reported illness to the
Florida Department of Health. Twenty cases were
culture-confirmed, seven with HUS. A case-control study
revealed that illness was associated with exposure to a
petting zoo exhibit present at all three events. (CDC)
Multi-state, 2011: As of June 8, 2011 39 individuals
infected with Salmonella Altona had been reported
from 11 states. Findings of multiple traceback
investigations of live chicks and ducklings from homes of
ill persons have identified a single mail-order hatchery
as the source of these chicks and ducklings.
PLAN REVIEW TOO
Food Shield Recommendations
By MDH Plan Review Staff
An approved food shield is required to protect exposed
food during service. Food shields were previously
called “sneeze guards.” Approved food shields are
required on any counter where the customer views
their food being prepared (e.g., sandwiches to go) or
where food is displayed for self-service (e.g., salad
bars or buffets).
In 2010 the National Sanitation Foundation (NSF)
tightened up the construction guidelines for food
shields. Some food facilities within the Minnesota
Department of Health’s (MDH) jurisdiction have
installed these new food shields on self-service
stations with undesirable results.
Their customers
have had to bend
under these food
shields and insert
their upper body
into the serving area
while trying to
access the food.
The opening space
for the customer
had been minimized
so much that they
could not easily
reach the food. This
situation was
confirmed with a site
visit to one facility by MDH plan review staff.
Because of this restrictive access with the new food
shield design, MDH will continue to accept food shields
designed to 2009 NSF Standards. NSF International
has been made aware of our concerns and is
reevaluating the new Standard.
If you have any questions concerning this decision,
please call any of the MDH plan review staff:
● Pamela Steinbach, 651-201-5634
Peep
● Charlotte Morgan, 651-201-3988
● Barbara Krech, 651-201-5244
PWDU Quarterly Newsletter
Page 3 of 9
TRAINING RESOURCES, MINNESOTA
FSP-Plus Short Sessions
Training Events Calendar
The next FSP-Plus training will be held on Tuesday,
August 9, 2011 from 10:00 a.m. to 12:00 noon.
2011 Training Events Calendar
Date
Org.
Topic (Contact)
Jul
Aug 9
10am-12
FSP+
Dr. Steve Kells, UMN Extension:
Bed Bug Prevention and Control
for Business Owners, and Public
Health Agencies
[email protected]
Sep 14-15
MEHA
NEHA
Oct 5
9:30-1pm
FSP
Oct 18
1-4:00pm
MDH/
UMN
NEHA Region 4 Conference,
Kahler Hotel, Rochester
http://www.mehaonline.org/eve
nts
To Be Announced
Cooking Safely for a Crowd
Video-Conference Workshop for
groups who prepare meals for
large groups in an unlicensed
venue. (See article, this page)
(Shari Schmidt at 1-888-241-4591
or [email protected])
The final FSP-Plus session of 2011 will be held in
December. For more information, or to suggest training
topics, contact Michelle Messer (651-201-3657,
[email protected]).
FREE Cooking Safely for a Crowd Workshop
NOTE: This workshop satisfies the new food safety
training requirement - effective August 1, 2011 - for
faith-based and other organizations that will not
require a food license under the new law.
Cooking Safely for a Crowd will be offered on a firstcome, first-served basis on October 18, 2011, from
1:00 p.m. to 4:00 p.m. at video-conference sites
throughout the state.
Who should attend this free workshop?
Nov
Dec _
10am-12
Dr. Steve Kells, University of Minnesota
Extension Department of Entomology, will
offer practical bed bug identification,
prevention and control Information for
business owners, and public health agencies.
FSP+
To Be Announced
Please help us to notify anyone in your area who
plans, prepares or serves food at large group events.
Who are the instructors for the workshop?
Food Safety Partnership Video-Conferences
The most recent Food Safety Partnership (FSP)
video-conference was held on Wednesday, June 8,
2011. The archive of that meeting can be viewed at:
mms://stream2.video.state.mn.us/MDH/FoodSafety060
811.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]).
The final FSP meeting of 2011 will be held on
October 5, 2011. See past FSP presentations at:
http://www.health.state.mn.us/divs/eh/food/pwdu/fsp/.
PWDU Quarterly Newsletter
Workshop instructors will be University of Minnesota
Extension Food Safety Educators and staff from the
Minnesota Department of Health.
What will the workshop cover?
Foodborne illness: causes, concerns and past
outbreaks at community events
Personal hygiene and handwashing
Purchasing, storing, and preparing foods safely
Heating and reheating; cooling, holding and
serving safe food
Times and temperatures; and preventing crosscontamination
New legal requirements for unlicensed kitchens
For more information:
Contact Shari at 1-888-2414591 or [email protected]
Page 4 of 9
TRAINING RESOURCES, NATION-WIDE
WEB AND WRITTEN RESO URCES
Food and Drug Administration (FDA)
Special Processes at Retail Course
FDA is offering their Special
Processes at Retail course
(FD312) on July 29-30 in
Milwaukee. This course is not
listed in the 2011 course listing
because it is a pre-meeting workshop for the
International Association for Food Protection (IAFP)
conference the following week. Participants can
register for the workshop and not for the entire
conference. For more information, see:
http://www.foodprotection.org/files/annual_meeting/iafp
-2011-workshops-2011.pdf
International Food Protection Training
Institute (IFPTI)
http://harvestfoodservice.com/media/harvestfoodservice-journal-vol-1-issue-1/
Harvest Foodservice Journal: Vol. 1, Issue 1
The first issue of this online journal appeared in March.
The journal is dedicated to, “connecting sustainable
food systems with the foodservice industry.”
Volume 1, Issue 1 includes an article about the
successful effort of a Minnesota school district to
include local food on their daily school menu. The
process of adding three grape tomatoes to each school
lunch was quite complicated. Schools that are
considering the additional of local foods to their school
menus may find this account helpful.
SPECIAL REPORT
Upcoming (Free) Courses at IFPTI

July – Foodborne Outbreak Response

July and August – Seafood HAACP

August – FD152, Food Processing and
Technology
IFPTI reimburses all program-related travel expenses
including airfare, hotel and meals for course attendees.
More information is available at: http://www.ifpti.org
Madison and Dane County Wisconsin,
Safe Food Crew Free Online Training
This free training program is designed
to be taught in-house by food
operators. It is available in English
and Spanish.
This is not a new program but the
modules have very good basic
information on critical areas of food safety that might
be helpful to food managers who wish to provide onsite
training. Safe Food Crew program materials can be
found at:
http://www.publichealthmdc.com/environmental/sfc/Intr
o-SP.html
PWDU Quarterly Newsletter
Surplus Food Donation: A Simple & SociallyResponsible Alternative to Food Waste
By Jim Larson, Food Donation Connection
On a recent trip to Chicago, I sat down on a Michigan
Avenue curb next to a 50-year old homeless man.
When I asked if he’d had anything to eat recently, he
said someone had given him a breakfast tortilla and $2
that morning. He was still hungry and in need of
shelter. Unfortunately, his story is not uncommon.
There is great need in America.
Considering this need, it is ironic that each day in
America 96 billion pounds of food goes to waste. A
significant portion of this wasted food comes from
restaurants that discard it for a variety of reasons:
kitchen mistakes, ordered food that is never picked up,
over production of food items, and food that is still
good but has reached the restaurant’s “serve by” time.
This food is planted, nurtured, harvested, packaged,
transported, delivered, stored, prepared, cooked, and
then not served. After such an investment of time and
resources, it is a tragedy to discard it; especially when
so many are in need of a good meal. The current
challenging economic climate has increased the
number of families and individuals seeking help from
agencies who feed the hungry. The good news is that
Page 5 of 9
surplus food from restaurants doesn’t have to end up in
a landfill – it can be redirected to those in need.
The EPA has created a Food Waste Recovery
Hierarchy that illustrates the proper way to address
surplus food. A glance at the inverted EPA triangle
shows that the
first thing they
recommend is to
reduce waste at
the source. That
makes perfect
sense; one
should not
intentionally
create surplus
food or waste.
Note that the second level is to feed hungry people.
When surplus prepared food is properly cooled and
safely stored, it can be donated to qualified social
service agencies in the community. The third through
fifth levels include feed animals (e.g., scraps given to
hog farmers), industrial uses (e.g., bio fuels made
from cooking oil) and composting. It is only when
these five options are deemed unfeasible that surplus
food should be land filled.
Today, thousands of restaurants across the nation are
making a difference in their communities by redirecting
their “prepared-but-not-served” food to local aid
agencies that feed the hungry. These businesses have
overcome the roadblocks to donating, which include
concerns about food safety, connections to local
agencies that provide food to the hungry, the time and
resources to administer such programs, and the
incentives for employee involvement and cooperation.
Many of these companies have turned to Food
Donation Connection (FDC) for help. FDC is a
company dedicated to making the feeding of the
hungry a win-win proposition for everyone involved.
FDC does this by linking food donors with qualified
local charitable agencies, providing guidelines on food
safety, live support for donors and agencies, and tax
deduction determination to help businesses calculate
the tax benefits resulting from their donations.
FDC maintains a database of over 6,500 non-profit aid
organizations across the nation, and actively works to
link donors with agencies that can pick up the food on
a schedule that works for the restaurant. While food
donors and agencies are protected by the Bill Emerson
Good Samaritan Act (except in cases of gross
negligence or intentional misconduct), they realize that
food safety is of utmost importance.
PWDU Quarterly Newsletter
Therefore, many restaurants work with FDC to develop
proper procedures to safely donate surplus food. FDC
also provides green
Cambro® pans and
food-safe plastic bags
for food storage. After
years of donations by
over 14,000
restaurants at
locations in all 50
states, local Health
Departments have become accustomed to seeing the
green pans in the freezers and recognize that they are
used to store food intended for donation.
FDC also provides a fully-staffed support center that
serves to address any program-related concerns
expressed by restaurant donors or recipient agencies.
With respect to tax savings, FDC works with the donor
to determine the deduction allowed by the IRS.
When businesses donate their surplus food, it helps
agencies reduce their food budget and apply more of
their limited funds to their main mission, which might
involve drug rehabilitation, aid to mothers and families
in crisis, or shelter and counseling for homeless
veterans.
If you have ever had the opportunity to visit or help at a
shelter, you are aware that donated food can make a
huge impact. You cannot imagine how important a
piece of pizza can be to children living at a women’s
shelter. That pizza represents what other children
have; children who live in more “normal”
circumstances. The less fortunate must often subsist
on non-perishable food and government commodities.
Prepared food from a restaurant is a welcome change.
When businesses
and individuals are
involved in donation
programs like this,
the bottom line
impacts are evident
for all: stomachs are
filled, businesses pay
lower taxes, aid
agencies gain
partners in their missions, and food employees and
businesses have the satisfaction of knowing that they
are making a difference in their communities.
You can make a difference, too!
For more information, contact FDC at 800-831-8161, or
go to www.foodtodonate.com
Page 6 of 9
RULES AND LEGISLATIO N
2011 Legislation: Food, Beverage, Lodging
and Public Pools
A number of bills were introduced during the 2011
Legislative session that would affect the regulation of
food, beverage, lodging and pools. The following two
bills were passed by the Legislature and signed by the
Governor.
HF0763*/SF0491 (Hilty/Lourey): Swimming pond
health rule exemption expiration date elimination.
This legislation removes the expiration date for the
exemption from the exclusion of EXISTING public
swimming ponds from the definition of a public pool.
The construction of new swimming ponds is NOT
allowed. The effective date was May 25, 2011.
SF0477*/HF0637 (Howe/Drazkowski): Food,
beverage, and lodging establishment statutory
governance exemptions modifications.
The effective date for this legislation is August 1, 2011.
This legislation modifies the definition of “School
Concession Stand” by adding the following sentence:
“A school kitchen or school cafeteria is not a school
concession stand.”
This legislation also adds exemptions from licensure in
Minnesota Statutes 157.22. Exemptions are:
Weddings, fellowship meals or funerals conducted
by a faith-based organization using any building
constructed and primarily used for religious worship or
education.
Fraternal, sportsman, or patriotic organizations that
are tax exempt under section 501(c)(3), 501(c)(4),
501(c)(6), 501(c)(7), 501(c)(10), or 501(c)(19) of the
Internal Revenue Code of 1986, or organizations
related to or, affiliated with, or supported by such
fraternal, sportsman, or patriotic organizations may
organize events held in the building or on the grounds
of the organization and at which home-prepared food is
donated by organization members for sale at the
events, provided: (i) the event is not a circus, carnival,
or fair; (ii) the organization controls the admission of
persons to the event, the event agenda,
or both; and (iii) the organization's licensed kitchen is
not used in any manner for the event.
Foods served at fund-raisers or community events
conducted in the building or on the grounds of a faithbased organization are exempt, provided that a
certified food manager, or a volunteer trained in a food
PWDU Quarterly Newsletter
safety course, trains the food preparation workers in
safe food handling practices.
Food service events following a disaster for
purposes of feeding disaster relief staff and volunteers
serving commercially prepared, non-potentially
hazardous foods, as defined in Minnesota Rules,
Chapter 4626 are exempt.
This exemption does not apply to faith-based
organizations at the Minnesota State Fair or county
fairs or to faith-based organizations that choose to
apply for a license.
MDH staff are working to interpret this new language
regarding specific situations. A factsheet and a
guidance document will be available soon.
Minnesota Food Code Revision
Advisory Committee: The Minnesota Food Code
Advisory Committee has completed their discussion of
rule revision items. A report on the Committee’s work is
being written by MDH staff and will be reviewed by
staff from MDH and MDA. After internal review, the
report will be sent to the Advisory Committee for review
and comment. This summer, the Departments will
review the Committee’s recommendations and decide
which ones to adopt. A letter detailing those decisions
will be prepared and given to the Advisory Committee.
Draft Rule and SONAR: MDH staff are preparing a
preliminary draft of the new rule. Advisory Committee
changes will be added after recommendations are
accepted. MDH and MDA will review and revise the
draft rule. A draft of the Statement of Need and
Reasonableness (SONAR) is also being written.
Stakeholder Meetings will be held in October and
November. At these meetings, Department staff and
Advisory Committee members, will review Food Code
changes, answer questions and collect feedback.
Remaining Steps: After the stakeholder meeting, the
rule will be revised and polished, and the SONAR will
be completed. The rule and SONAR will be put on
public notice. This will be likely be followed by a public
hearing. Final steps are review by the Administrative
Law Judge, approval by the Commissioners, and
adoption of the rule.
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/2009r
evision/index.html or contact Linda Prail
([email protected] or 651‐201‐5792)
Page 7 of 9
FOOD AND FOOD SAFETY NEWS
NEWS FLASH: Raw Milk Is (Even More) Unsafe
“Ranking the Risks: The 10 Pathogen-Food
Combinations with the Greatest Burden on
Public Health”
“New MRSA variant
detected in cow's
milk that can evade
some existing
detection methods”
Researchers at the University of Florida Emerging
Pathogens Institute have identified the 10 riskiest
combinations of foods and pathogens. Their report lists
the number of illnesses, costs and overall public health
burden of specific microbes in particular types of food.
The food-pathogen combinations were ranked
according to annual short- and long-term costs, and
also by the loss of quality adjusted life years (QALYs),
a standardized measure used to assess pain,
suffering, and other impacts. The list is as follows:
Pathogen and Food
Cost Per Year
Campylobacter in poultry
$1.3 billion
Toxoplasma in pork
$1.2 billion
Listeria in deli meats
$1.1 billion
Salmonella in poultry
$700 million
Listeria in dairy products
$700 million
Salmonella in complex foods
$600 million
Norovirus in complex foods
$900 million
Salmonella in produce
$500 million
Toxoplasma in beef
$700 million
Salmonella in eggs
$400 million
A copy of the report can be found at:
http://www.epi.ufl.edu/.
Researchers in
Denmark and the
United Kingdom have
found a variant of
meticilin-resistant
Staphylococcus aureus in cow's milk that is genetically
different than existing MRSA strains. The newly
identified strain has already caused human infections
in England, Scotland, Denmark and Ireland.
Researchers say that, when existing detection
methods such as the polymerase chain reaction (PCR)
or monoclonal antibody methods are used as the only
method to detect MRSA, or when these methods are
used to confirm provisional detection of MRSA, then
the new variant would wrongly identify this variant as
meticillin-susceptible, leading to prescriptions of the
wrong antibiotics.
The study suggests – but does not conclusively prove that cows could be a reservoir of MRSA that could
infect humans. Authors said, “Pasteurisation of milk will
prevent any risk of infection via the food chain but
individuals in close contact with cattle could be at
higher risk of carriage. Further research is needed to
test this hypothesis."
The abstract for this paper can be found at:
http://www.thelancet.com/journals/laninf/article/PIIS147
3-3099%2811%2970126-8/abstract
Postscript: Uneviscerated Fish Investigation
Food Temps for Consumers - Simplified
The U.S. Department
of Agriculture has
updated the consumer
recommendation for
safely cooking pork.
Consumers now have
three temperatures to
remember: 145 for
whole meats, 160 for
ground meats and 165
for all poultry.
PWDU Quarterly Newsletter
“FDA Seeks Permanent Injunction against Seafood
Company”
On Tuesday, May 31, 2011, the U.S. Food and Drug
Administration (FDA) announced that it is seeking a
permanent injunction against BCS African Wholesale
of Brooklyn Park, Minnesota because the company’s
products present food safety hazards to its customers.
FDA officials said it issued a warning letter on July 20,
2010 after FDA and the Minnesota Department of
Agriculture inspected the facility finding uneviscerated
fish over the five-inch limit, as well as unsanitary
conditions. The company chose to ignore this warning,
resulting in this further action.
Page 8 of 9
CLIMATE CHANGE CORNE R
LA ST WORD : H EL P!
Climate Change: Not Just Out-of-Doors
Germ City will join HealthFair11 in 2011
National Academy of Science report, "Climate
Change, the Indoor Environment and Health"
http://books.nap.edu/openbook.php?record_id=13115
The impact of climate change on indoor environments
has received relatively little attention from researchers.
At the request of the U.S. Environmental Protection
Agency (EPA), the Institute of Medicine (IOM) of the
National Academies examined the current state of
scientific understanding of the effects of climate
change on the indoors.
The IOM report states
that climate change can
create serious indoor
environmental problems.
In particular, the report
found that attempts to
create more energy-efficient buildings and heating,
ventilation, and air conditioning (HVAC) systems could
interfere with building ventilation, potentially exposing
people to indoor-emitted pollutants such as chemical
emissions and environmental tobacco smoke. They
outline specific ways for the EPA, other government
organizations, and the private sector to prevent or
reduce negative health effects from these problems.
HealthFair 11 has invited the Germ City handwashing
exhibit to be part of HealthFair11 again this year at the
State Fair. We need your help to make this an
entertaining and successful public health experience
for thousands for fairgoers.
Please join us any day from August 25 thru September
5, Labor Day for a three-hour shift (9-12, 12-3, 3-6 or
6-9). Volunteers will receive a Germ City tee-shirt and
one ticket to the Fair for each shift they work.
Volunteers on Friday nights, or any shift on Saturday,
Sunday or Labor Day will receive two tickets per shift.
Online registration will be available in mid-July (or as
soon as possible after a shutdown). Registration
information will be sent to all FSP members. Contact
Deborah ([email protected] or 651-2014509) for more details.
PARTNERSHIP AND WORK FORCE DEVELOPMENT UNIT STA FF 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, 651-387-6461
Amanda Krentz, Germ City Intern
[email protected]
651-201-5659
Lynne Markus, IARC, 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) Cyr, training, prog. 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
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