Minnesota Department of Health (MDH),
Food Safety Partnership (FSP) and
PWDU Quarterly Update
Volume 7, Issue 3 July 2013
Inside this Issue
Training Calendar
Note From the Editor ....................................................... 1
Date
Jul 9 to 11
Org.
NEHA
Jul 10
MDH/FPLS
Jul 25
MDA/MFSD
TF
Aug 7
MDH/FPLS
Healthy Swimming Update .............................................. 6
Aug 7
Sept 10
FSP+ Field
Trip
Rulemaking ..................................................................... 7
Sept 11
MDH/FPLS
Sept 16 to
18
UMN, WSU,
UC Davis
Sept 25
and 26
Oct 2
NEHA
Oct 2
FSP
Nov 4 and
5
Flavorseal
Nov 6
MDH/FPLS
Dec 4
MDH/FPLS
Dec 4
FSP+
Training Calendar ............................................................ 1
Training Events ............................................................... 2
Climate Change Corner .................................................. 4
P.E.P. Talk: Program Evaluation Pointers ...................... 5
Bug of the Quarter ........................................................... 6
In the News ..................................................................... 8
PWDU Staff Contact Information .................................... 9
Note From the Editor
Everybody Loves a Parade
With Independence Day, county and state fairs, and
start-of-school events like Homecoming, every parade
lover easily should find a marching band, juggling clown
or local hero to applaud and enjoy. Parade season is in
full swing, and we’re not to be outdone here in the
PWDU newsletter.
Marching down the columns of the this issue you’ll find
food and water safety reminders and details about many
training opportunities. Grab a beverage, sit back, enjoy
and learn!
Happy Reading, Sarah and the PWDU team
1
MDH/FPLS
TM
Details
NEHA AEC Washington,
D.C.
Regulators’ Breakfast
8:30 a.m. to 10:00 a.m.
Labeling Workshop
U of MN
1890 Buford Avenue
St. Paul, MN
Regulators’ Breakfast
8:30 a.m. to 9:30 a.m.
Please note date change!
Destination TBA
All day
Regulators’ Breakfast
8:30 a.m. to 10:00 a.m.
Local Policy Making for
Animal Health, Public Health
and Food Systems
Freeman Building
625 N. Robert Street
St. Paul, MN
NEHA Region 4 Conference
LaCrosse, WI Radisson
Regulators’ Breakfast
8:30 a.m. to 9:30 a.m.
9:45 a.m. to 1:00 p.m.
Juice HACCP, Wild Game
Reduced Oxygen Packaging
and HACCP Workshop
8:00 a.m. to 5:00 p.m. and
8:30 a.m. to 1:00 p.m.
Brian Nummer, PhD and
Tim Franks
Regulators’ Breakfast
8:30 a.m. to 10:00 a.m.
Regulators’ Breakfast
8:30 a.m. to 9:30 a.m.
9:45 a.m. to 1:00 p.m.
Agenda TBA
Training Events
We hope to explore aspects of winemaking, brewing
and/or cheesemaking.
FSP Videoconferences
Regulators’ Breakfast
The June 5, 2013 FSP videoconference was packed
with useful information. After a brief update on MN Food
Code revision from Linda Prail (MDH), Josh Rounds
(MDH) presented an interesting account of the recent
foodborne outbreak associated with homemade, rawmilk cheese in Minneapolis.
Attendees then had the
opportunity to participate in a
MN Food Charter Event, led
by Lisa Gemlo and Tim
Jenkins (MDH).
The purpose of the Regulators’ Breakfast is to establish
a forum that will contribute to statewide uniformity and
consistency amongst regulatory staff and management
(local agency and MDH) in the interpretation and
application of statutes, rules and procedures. Contact
Sarah Leach for more information
[email protected], 651-201-4509.
Labeling Workshop
The Minnesota Food Safety and Defense Task Force
and Minnesota Department of Agriculture (MDA) will
present a labeling workshop this summer.
After a short break, we
reconvened to hear An
Industry Perspective on
Development and
Implementation of Employee Illness Policies. Mandy
Sedlak (Darden), Ken Schelper (Davanni’s), Katie Bittner
(Kwik Trip), Brian Turner (Sodexo), Lavonne Kucera
(Caribou) and Cathy Bureau (Buffalo Wild Wings) all
contributed.
Date, Time and Location
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•
The next FSP videoconference will be held from 9:45
a.m. to 1:00 p.m. on Wednesday October 2, 2013. Levi
Muhl and others from Minnesota Department of
Agriculture will present information on food safety for
wild game and juice.
th
July 25 , 2013 9 a.m.
– 4 p.m.
University of
Minnesota, 1890
Buford Avenue, St. Paul, MN 55108
Course Overview
The Labeling Workshop will review the basics of food
labeling, discuss current developments in labeling, and
have a panel discussion for questions and answers.
Topics on the agenda are: basics of labeling, nutritional
labeling, label claims, allergen labeling, and
developments in labeling (including global and COOL
labeling).
For CEUs or site information, contact Jennifer Rief, 651201-5408, [email protected].
FSP+ Videoconferences
Speakers
Food Safety Partnership Plus (FSP+) videoconferences
are opportunities for the regulatory community, industry
and consumers to meet and learn about current issues
impacting various environmental health issues.
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FSP+ videoconferences originate from the Freeman
Building in St. Paul (B-107), and are available for live
stream and at videoconference sites throughout the
state.
Cassie Mueller, MDA
Deb Erhet, Hormel
Jennifer van de Ligt, Cargill
Jim Roettger, MDA
Rose Tobelmann, General Mills
Tyra Wisecup, FDA
Registration
The August 7, 2013 FSP+
meeting has been
cancelled. We will, instead,
gather for a field trip in early
September (tentative date
September 10). Details will be posted on the FSP
Website, and watch your inbox for an email notification.
$25 (includes lunch)
http://register.cce.umn.edu/Course.pl?sect_key=187493
Contact Kirsten Knopff at 651-201-6271 or
[email protected] with questions.
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Local Policy Making for Animal Health, Public
Health and Food Systems—University of
Minnesota
Registration
$200—Early Registration, through August 30, 2013
$250—Regular Registration, after August 30, 2013
About the Program
Program available as a 1 credit course through the
Graduate Veterinary Medicine program, VMED5991.
This three-day program focuses on policy making at the
state level. Participants will increase their understanding
of the policy-making process and develop skills to
engage in more effective participation. The program is
built around a case
study on raw milk for
human
consumption—a
controversial topic in
much of the U.S. The
raw milk issue
highlights tensions
between individual
choice and the role of government that has a statutory
responsibility to assure safe food products.
Online Registration
http://register.cce.umn.edu/Course.pl?sect_key=187429
Visit the programs page of the Center for Animal Health
and Food Safety website at www.cahfs.umn.edu for
more information.
NEHA Regional Conference
The NEHA Region 4 Conference will be held in
LaCrosse, WI September 25 – 26, 2013. Register online
at: http://www.weha.net/professionaldevelopment.php.
Agenda and abstracts are also available.
Reduced Oxygen Packaging and HACCP Workshop
HACCP Workshop Series
Dates and Location
September 16 – 18, 2013
Freeman Building
625 N. Robert Street
St. Paul, MN
Reduced Oxygen Packaging (ROP), including cook-chill,
sous vide, and vacuum packaging, provide operators the
opportunity to increase shelf life, consistency and
improve the quality of food. A thorough understanding of
these processes, the risks and benefits involved, is
essential to the safe
implementation of ROP
in any kitchen.
Presented by
• Global Initiative for Food Systems Leadership and
the Center for Animal Health and Food Safety
(University of Minnesota)
• School for Global Animal Health (Washington State
University)
• Masters of Preventive Veterinary Medicine program
(University of California, Davis)
Workshop Description
This workshop
emphasizes the basic
concepts of HACCP as
they relate to reduced oxygen packaging of foods (ROP)
under the 2009 US Model Food Code. Reduced Oxygen
Packaging is considered a special processing technique
and requires a documented (written and implemented)
HACCP Program. Participants will receive:
Who Should Attend?
The program is designed for professionals interested in
learning more about the policy-making process. Past
participants include graduate students and residents in
veterinary medicine, public
health and related fields, early
career professionals in animal
health, public health,
agriculture and the food
industry plus professionals at
later stages of their career
who were particularly
interested in public policy.
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A thorough understanding of the different
methods of ROP, common equipment and
supplies and how they are used in commercial
kitchens
A comprehensive look at the microbiological
factors of concern when using ROP
Key factors to include as part of writing or
evaluating a HACCP plan for ROP
Dates, Times and Location
over-looked and simple retrofit and to make it more
affordable and easier to take action. As “on-the-ground
ambassadors,” we invite you to play a part in letting food
professionals know about Make A Splash.
8:00 a.m. to 5:00 p.m. Monday November 4 and 8:30
a.m. to 1:00 p.m., Tuesday November 5, 2013. Orville
Freeman Building, B-144 and B-145, 625 Robert Street
North, St. Paul.
Most commercial kitchens use a pre-rinse spray valve to
clean off the food waste before the dishes go into the
washing machine. The problem? A lot of these units use
THREE TIMES more water and energy than newer,
more efficient models.
About the Speakers
Dr. Brian Nummer is a food Microbiologist and
Extension Specialist at Utah State University. Dr
Nummer’s expertise is in retail and foodservice food
safety, including ROP. Dr. Nummer is currently Chair of
the Conference for Food Protection Committee
assessing the science behind ROP HACCP
requirements in the 2009 Food Code.
This simple test can be done to find out if a pre-rinse
spray valve is a water-waster: Get a one-gallon jug or
bucket. If a one-gallon container can be filled in thirty
seconds or less, the pre-rinse spray valve should be
replaced. Why? Because older units typically use three
gallons or more each minute, versus newer models that
use 1.28 gallons a minute or less.
Chef Tim Franks joined Flavorseal in 2009 after 30
years of experience in the foodservice industry, including
five years as the Groen Capkold Corporate Chef and
Trainer for Unified Brands, specializing in cook-chill and
sous vide. Chef Tim is a registered ServSafe Instructor
and Proctor for the NRAEF and is HACCP Certified.
Depending on how often and how long these sprayers
Who Should Attend?
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State Regulatory Officials
Local Regulatory Officials
Chefs
Restaurant Owners/Managers
Food Safety Managers
QA Managers
are used, this difference can result in BIG energy and
water savings reducing utility bills by about $400 year
after year for each spray valve upgraded.
This workshop is sponsored by Flavorseal™
For more information or to register for this workshop, go
to http://rop-mn.eventbrite.com/#. Or visit
www.flavorseal.com.
Efficient pre-rinse spray valves can be ordered for $28
(typically $68 retail) through an easy online form at the
CERTs Make A Splash website: splash.mncerts.org. At
this price, payback is as fast as one month, and even
faster with utility rebates available in many communities
around the state.
Climate Change Corner
How Thirty Seconds and a Gallon Jug Could Save
Commercial Kitchens Over $400 a Year
The thirty-five restaurants that have participated in Make
A Splash by installing spray valves and faucet aerators,
also available in this program, are each saving about
$1,200 on their utility bills year after year. Restaurant
owners are also pleased with the performance of their
new spray valves. Many owners see a noticeable
decrease in water use and have realized that they didn't
need a lot of water to get the job done - all they need is
good water pressure.
Restaurants and others with commercial kitchens use
more energy per square foot than any other business.
Some of that energy is used to heat water for cleaning
dishes and washing hands in busy kitchens.
To help Minnesota restaurants and other organizations
save energy, water, and money, the Clean Energy
Resource Teams (CERTs) have developed a program
called “Make A Splash” to draw attention to an often
Here are resources that you can share with restaurants
and others with commercial kitchens 4
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Handout explaining the simple test above, savings,
and other restaurants’ satisfaction: bit.ly/splashrestaurants
Series of CERTs’ YouTube videos showing how to
test and install a spray valve: bit.ly/splash-series
•
This is a not-for-profit program - Our goal is simply to get
these water- and energy-efficient spray valves in use in
commercial kitchens all across Minnesota. Call Alexis at
612.626.0455 for a printed supply of the program
brochure and other materials to share during your site
visits. We hope you can help!
•
About CERTs: The Clean Energy Resource Teams—or
CERTs— is a statewide partnership with a mission to
connect Minnesota communities to the resources they
need to identify and implement community-based clean
energy projects. Visit mncerts.org to learn more!
P.E.P. Talk: Program Evaluation
Pointers
Inspection Report Review
Regulators of food and beverage, pools, lodging,
RCA/MHP and youth camps across the state of
Minnesota strive for accuracy and consistency in
inspections. Periodic report review by supervisors and
staff is a useful tool for helping
improve consistency among
sanitarians and between
agencies.
Review of inspection reports
from all five program areas is
also a part of the evaluation
process. While most reports
have many accurately cited violations and contain
factual descriptions of conditions observed during the
inspection, PWDU evaluation staff find several recurring
errors in reports from many agencies. Commonly noted
items on the food and beverage inspection reports are:
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Plastic grocery (“smiley”) bags used for food
storage; incorrectly cited. The correct code
citation is 4626.0450.
Floors and/or walls of walk-in coolers or
freezers that need to be repaired; incorrectly
cited. Walk-in coolers and freezers are
considered food equipment so the correct
citation is 4626.0735.
Time as a public health control; incorrectly
cited. The correct code citation is 4626.0410.
Use Subpart 1 Requirements when the
operator is using time incorrectly (e.g., not
marking the food, not discarding food after 4
hours). Use Subpart 2 Notification when the
operator has not provided written notification
to the inspector that
they are using time
only, rather than time in
conjunction with
temperature, as the
public health control.
• Cooling from
ambient temperature; incorrectly cited as a cold
holding violation. The correct code citation is
4626.0385 B. The temperature of foods may be
elevated such as after slicing tomatoes, cutting
lettuce or making sandwiches. When the
temperature is found to be >41°F, ask more
questions to determine whether it is a cold
holding violation or if the food is in the cooling
process.
Wiping cloth bucket sanitizer concentration too
low or sanitizer absent; incorrectly cited. The
correct citation is
4626.0285.
Code citations are also
shared as part of the
Regulators’ Breakfast. We
hope you are reading the
notes, sharing them with others in your office and using
them for reference when writing your inspection reports.
The failure to maintain an illness log; incorrectly
cited. The correct code citation is 4626.0060.
Single-use food containers (e.g., sour cream
containers, pickle buckets) being re-used;
incorrectly cited. The correct code citation is
4626.0830.
5
Bug of the Quarter
(45%) of 31 reported vomiting, and 8 (36%) of 22
reported weight loss. The median incubation period was
4 days (range, 4 to 12 days) for the seven cases who
only swam at the aquatic center once in the 2 weeks
prior to illness onset. The median duration of illness was
7 days (range, 3 to 19 days) for the 14 cases who had
recovered by the time of interview. No cases required
hospitalization for their illness.
Cryptosporidium Infections Associated with
an Aquatic Center
Cryptosporidium is one of the leading causes of
waterborne disease, or disease caused by swallowing
contaminated drinking water or recreational water.
Crypto, short for Cryptosporidium, is a parasite that
causes diarrhea. This parasite is found in the fecal
matter of a person with a Crypto infection
(cryptosporidiosis). It has a tough outer shell that allows
it to survive for a long time in the
environment. It can survive for days
even in properly chlorinated pools.
People with Crypto may experience
watery diarrhea, stomach cramps,
fever, nausea, vomiting two to ten
days after exposure with symptoms
lasting one to two weeks.
Upon inspection, the aquatic center was found to be
operating properly and was within state regulatory limits
for pH and chlorine levels. However, Cryptosporidium
can survive and be transmitted even in properly
operated pools. Review of the water quality reports from
July and August showed multiple occasions on which the
combined chlorine residual had exceeded the state pool
code of 0.5 parts per million; no corrective action was
noted on the reports.
On August 5, the aquatic center voluntarily closed in
order to be superchlorinated at 20 ppm for 12.75 hours,
the necessary chlorine level and time needed to
inactivate Cryptosporidium.
In Minnesota, cryptosporidiosis is a
reportable disease, meaning clinics
are required to report to Minnesota
Department of Health (MDH)
patients who are diagnosed with
the disease (routine surveillance).
MDH interviews the reported cases
to determine illness history and
exposures. This state-wide system
helps identify and control the
spread of Crypto in our recreational
waters.
All pools at the aquatic center were reopened on August
7; anyone with symptoms of gastrointestinal illness was
told not to enter the pool until 2 weeks following the
resolution of symptoms.
The parasite was most likely introduced into the pool by
a patron or employee who swam while ill. The high
combined chlorine levels recorded indicates that the
chlorine that was present in the pool was not acting as
an effective disinfectant.
Printable fact sheet (CDC):
http://www.cdc.gov/healthywater/pdf/swimming/resource
s/cryptosporidium-factsheet.pdf
Routine surveillance interviews of laboratory-confirmed
Cryptosporidium cases conducted by MDH in July and
August 2009 revealed that three cases had gone
swimming at an aquatic center multiple times in the 2
weeks prior to illness onset in July 2009.
Healthy Swimming Update
Illness histories and exposure information were obtained
from 62 aquatic center patrons and 24 aquatic center
staff members. Thirty-three cases were identified (30
patrons and 3 staff), including 18 with stool specimens
that tested positive for Cryptosporidium. Twenty positive
specimens were received by the MDH Public Health
Laboratory, including specimens from three additional
secondary cases; Cryptosporidium hominis subtype
HGP4 was identified in all.
Clean It Up, Swimmers!
In a recent report published by the Centers for Disease
Control and Prevention, E. coli was detected in over half
of filter backwash samples taken from a sample of
metro-Atlanta area public pools during the 2012 summer
swim season. Detection of E. coli indicates that
swimmers introduced fecal material into the pool water.
This can occur though a formed or diarrheal fecal
incident in the water, or simply from washing off of
swimmers’ bodies. The risk for transmission and
Of the 33 cases, all reported diarrhea, 25 (86%) of 29
reported cramps, 13 (46%) of 28 reported fever, 14
6
recreational water illness increases if swimmers
introduce feces when ill with diarrhea.
force and effect of law. Rulemaking in Minnesota: A
Guide explains each step of the rulemaking process in
Minnesota. Minnesota Department of Health and
Minnesota Department of Agriculture have adopted the
Minnesota Food Code, Chapter 4626, under authority
granted in MN Statute 157.011 and 28A.10.
These findings indicate the need for
swimmers to help prevent the
introduction of pathogens by practicing
good hygiene. Specific steps swimmers
can take include:
•
•
•
•
•
Finding a Rule
Don’t swim when you have
diarrhea
Shower with soap before
swimming
Wash your hands thoroughly
after using the toilet or
changing diapers
Take children on bathroom breaks or change
diapers often
Change diapers in a bathroom, not at poolside
or beachside
Rules are usually grouped under the agency that
administers them. Some agencies are assigned one
chapter in Minnesota Rules; others have many chapters.
The chapters appear in alphabetical order by agency or
department name. You can also find a rule by looking at
the numerical arrangement of chapters.
Within each chapter the rules are arranged in a decimal
numbering system. In a part number, the four digits to
the left of the decimal point match the chapter number.
The four digits to the right of the decimal point assign a
unique number to each rule in the chapter. No part
number is smaller than .0001 or larger than .9999. You
can get a specific rule if you know the part number
assigned to it.
Additionally, recreational water illness prevention will be
optimized when aquatics staff maintain disinfectant and
pH levels according to state and local public health
standards to inactivate pathogens, and state and local
environmental health specialists enforce such standards.
Web Update Schedule
Following publication of notice of adoption in the State
Register, a new or amended rule is reviewed and
incorporated into the revisor's rule database. When this
update process is completed, the chapter or chapters
containing the new or amended rule is or are updated on
the website. The "Posted" date is the date on which the
rule was placed on the website. Rules are updated on a
chapter basis. If a single rule is added or amended
within a chapter, the entire chapter containing the rule is
updated on the website.
Read the full article from Morbidity and Mortality Weekly
Report here.
Rulemaking
Minnesota is currently in the process of revising the
Minnesota Food Code, Minnesota Rules, Chapter 4626.
Here is information from MDH and from the Revisor’s
Website, defining Rules and including information about
how to find and access them. Look for more rulemaking
updates in future issues.
Print Publication
Minnesota Administrative Rules
Information on cost and availability of Minnesota Rules
publications may be obtained by calling the Office of the
Revisor of Statutes at (651) 296-2868 or Minnesota's
Bookstore at (651) 297-3000.
Definition
Resources
An administrative rule is a general statement adopted by
an agency to make the law it enforces or administers
more specific or to govern the agency's organization or
procedure.
•
•
•
•
•
•
An agency may adopt a rule only after the legislature
has enacted a law granting this authority to the agency.
An agency rule that is adopted under the rulemaking
provisions of Minnesota Statutes, chapter 14, has the
7
About Minnesota Rules
Agency List
Table of Chapters
Rules Index (topics)
Minnesota Rule Status
State Register
In the News
FDA honors SSA with Group Recognition Award!
Multistate Outbreak of Hepatitis A
We are pleased to announce that Jim Topie, Planner
Principal, MDH; FPLS is among national Sprout Safety
Alliance (SSA) team members that will be recognized at
rd
the 53 Annual FDA Honor Awards Ceremony with the
Group Recognition Award. This award recognizes
“superior achievement of the FDA’s mission through
teamwork, partnership, shared responsibility, or fostering
collaboration and coalition
to achieve FDA goals.”
The development of the
SSA training programs
and curriculum is a truly
collaborative effort
between the sprout
industry, academia and
federal, state and local
government representatives, and the SSA team is
honored to be recognized for their hard work.
The US Centers for Disease Control and Prevention
(CDC) is collaborating with public health officials in
several states and the US Food and Drug Administration
(FDA) to investigate a multistate outbreak of Hepatitis A
illnesses. Preliminary results from the ongoing
investigation are highlighted below.
At a Glance
•
•
•
•
•
Cases under investigation: 118
States: 8
Deaths: 0
Hospitalizations: 54
Recall: Yes
Highlights
As of June 18, 2013, CDC was investigating acute
hepatitis A illnesses in 118 people in eight states:
Arizona, California, Colorado, Hawaii, Nevada, New
Mexico, Utah, and Washington.
Jim has been active in the national Sprout Safety
Alliance as a Steering Committee Member, Co-Chair of
the Technical Working Group and Planner of the
Education / Outreach Group, since SSA was created in
February 2012. The U.S. Food and Drug Administration
(FDA), in cooperation with Illinois Institute of
Technology’s Institute for Food Safety and Health (IIT
IFSH), created the Sprout Safety Alliance to enhance the
industry's understanding and implementation of best
practices for improving sprout safety. The SSA is
developing a core curriculum and training and outreach
programs for stakeholders in the sprout production
community.
Based on completed epidemiologic investigations of 116
cases:
• 68 (59%) ill people are women
• Ages range from 2 – 87 years
• Illness onset dates range from 3/16/2013 –
6/11/2013
• 54 (47%) ill people have been hospitalized, and no
deaths have been reported
• 93 of 116 (80%) ill people interviewed reported
eating “Townsend Farms Organic Anti-Oxidant
Blend” frozen berry and pomegranate mix
• All those who reported eating this product purchased
it from Costco markets; however, the product was
also sold at Harris Teeter stores. No cases have
been identified that bought the product at Harris
Teeter at this time
The Alliance is composed of the food industry,
academia, and members from federal, state, and local
food protection agencies. It is funded by a grant from
FDA to IIT IFSH, a nationally-recognized leader in food
safety, food defense and nutrition science and research.
The Sprout Safety Alliance invites stakeholders to
participate and collaborate in the creation of a national
training curriculum and educational outreach programs
for the sprout production community. If you are
interested in serving on one or both of the SSA Working
Groups, please contact SSA at [email protected].
Resources from CDC
For more information on this outbreak, including vaccine
and IG information, case count map and epi curve visit
Multistate outbreak of Hepatitis A infections associated
with “Townsend Farms Organic Antioxidant Blend”
frozen berry and pomegranate mix.
Find general information about Hepatitis A at the Viral
Hepatitis home page.
8
APHL Biomonitoring Toolkit
among subscribers about biomonitoring. The site allows
for multiple discussion threads to take place at once, as
well as a robust search engine for finding old discussion
threads.
The Association of Public Health Laboratories (APHL)
proudly announces our new Biomonitoring Toolkit!
Created for anyone interested in the biomonitoring
system – from environmental health directors &
epidemiologists, to toxicologists & academics – this
resource will try to answer any question you may have
about biomonitoring. Please share this with your
networks and colleagues interested in
Biomonitoring.
To access the Toolkit, you need to log into APHL’s
SharePoint site. If you have not used our SharePoint
tool, you will need sign up for an account:
•
•
Document libraries include overarching guidance
documents, laboratory methods, communication
templates, and stories from the field. Links point to other
relevant resources. This discussion board, which
functions similar to a listserv, facilitates conversation
Visit www.aphl.org and click on ‘Create an
Account’ (upper right).
Email [email protected] to let us know which
email address you used and we’ll add that to
the Toolkit.
If you have any questions with the Toolkit or Discussion
Board, please see the Biomonitoring Toolkit User Guide
or email [email protected] for assistance.
Partnership and Workforce Development Unit Staff Contact Information
Name, duties
Email
Phone
Angie Cyr, acting PWDU supervisor
[email protected]
651-201-4843
Kim Carlton, training, program evaluation, standardization
[email protected]
651-201-4511
Nicole Koktavy, epidemiologist, EHS-Net coordinator
[email protected]
651-201-4075
Sarah Leach, newsletter, training, food safety outreach
[email protected]
651-201-4509
Michelle Messer, training, program evaluation, standardization
[email protected]
651 201-3657
Jennifer Rief, administrative support
[email protected]
651-201-4508
Denise Schumacher, web, communications
[email protected]
507-537-7162
Jim Topie, training, communications
[email protected]
218-302-6154
Division of Environmental Health
Food, Pools, and Lodging Services Section
P. O. Box 64975
St. Paul MN, 55164-0975
651-201-4500 or 1-888-345-0823
9