Minnesota Department of Health (MDH),
Food Safety Partnership (FSP) and PWDU
Quarterly Update
Volume 8, Issue 4, November 1, 2014
Training Calendar
Note From the Editor .....................................................1
Date
Org.
Details
Training Calendar ..........................................................1
Nov. 5
MDH/FPLS
Regulators’ Breakfast
Dec. 3
MDH/FPLS
Dec. 3
MDH/FPLS
FSP+
9:45 a.m. to 1:00 p.m.
Agenda TBA
Jan. 7,
2015
MDH/FPLS
Regulators’ Breakfast
Feb. 3 - 5
FDA/MDH
FD215 Managing Retail Food
Safety Course
Feb. 11
MDH/FPLS
Regulators’ Breakfast
8:30 a.m. to 10:00 a.m.
Training Events ..............................................................2
Coming Clean on Hand Washing and Sanitizers ..........3
Regulators’ Breakfast
8:30 a.m. to 9:30 a.m.
Healthy Swimming Update ............................................3
Bug of the Quarter .........................................................4
Tip of the Quarter ..........................................................6
In the News ...................................................................7
Food Code Revision ......................................................9
8:30 a.m. to 10:00 a.m.
8:30 a.m. to 9:30 a.m.
Note From the Editor
Feb. 11
MDH/FPLS
FSP
9:45 a.m. to 1:00 p.m.
Agenda TBA
Mar. 4
MDH/FPLS
Regulators’ Breakfast
8:30 a.m. to 10:00 a.m.
Food Safety Culture
Apr. 1
Coaches of competitive sports teams at every level
often talk about the “culture” in their gym. A competitive
culture holds everyone to high standards of effort and
performance.
MDH/FPLS
Regulators’ Breakfast
8:30 a.m. to 10:00 a.m.
Players may be expected to help with equipment, use
positive body language, meet exacting performance
standards, or run—not walk—on the field. Coaches and
captains lead by example, following up on expectations
and pulling their own weight. The old adage, “actions
speak louder than words” is true.
Your agency or business has a culture, too. No
matter what your role—manager, supervisor or frontline worker—you can make a difference in your
organization’s food safety culture. Check your actions—
hand hygiene, illness monitoring and exclusion, “safety
first” attitude. Do you promote a food safety culture?
Sarah and the PWDU team
1
Training Events
ORA U Foods Cooperative Programs Course Schedule
Have you ever wondered how the FDA courses get
offered or why we don’t have FDA courses every year in
Minnesota? The FDA fiscal year runs October 1 through
September 30. In March we typically we receive a notice
from FDA asking for us to fill out a training needs survey
request. MDH and MDA staff discuss which courses we
would like to request for Minnesota.
FD215 Managing Retail Food Safety
The U.S. Food and Drug
Administration (FDA) course FD215
Managing Retail Food Safety will
be held in St. Paul at the Freeman
Building on February 3 through 5, 2015.
Typically we are looking for the same training but may
have different priorities for our requests. Each agency
submits its own training survey request to FDA. FDA then
looks at the requests on a regional basis and prioritizes
which courses will be offered throughout the United
States. This means that some years we get a class that
we asked for and some years we don’t.
This course is designed to allow participants an opportunity
to explore the various ways that risk-based inspections can
be applied in retail and food service establishments. Topics
will include the “process approach” to HACCP, applications
of HACCP principles in routine inspection work, and
assessing active managerial control of risk factors by
operators through a HACCP system or other established
food safety systems.
To learn more about courses are being offered for the
current FDA fiscal year go to: http://www.fda.gov/Training/
ForStateLocalTribalRegulators/ucm416768.htm
While the process approach is new to many regulators, it
is better designed for use in retail and food service settings
than traditional HACCP approaches because it eliminates
lengthy flow charting and hazard analysis for every type of
food product.
FSP Video-conferences
The Food Safety Partnership (FSP) is
a consortium of environmental health
professionals, industry partners, and
other stakeholders, founded in 2001. FSP
members work together to protect public
health in the area of food safety.
Objectives
Upon completion of this course, participants will be able to:
• Identify possible hazards associated with retail and
food service operations and the control measures
available to prevent, reduce, or eliminate the risks of
these hazards.
The next FSP video-conference will be held from 9:45
a.m. to 1:00 p.m. on Wednesday, February 11, 2014.
• Apply the “process approach” of HACCP to routine
inspections of retail and food service operations.
For site information, contact Jennifer Rief at 651-2014508, [email protected].
• Identify appropriate techniques and methods for
applying HACCP principles to inspections and offering
intervention strategies for controlling risks to operators
(those with and without HACCP plans).
FSP+ Video-conferences
Food Safety Partnership Plus (FSP+) video-conferences
are opportunities for the regulatory community, industry
and consumers to meet and learn about current issues
impacting various environmental health issues.
Prerequisites
Prerequisites for the course are knowledge of HACCP
concepts and to read the National Advisory Committee on
Microbiological Criteria for Foods HACCP Principles and
Application Guidelines which can be found at http://www.
fda.gov/Food/GuidanceRegulation/HACCP/ucm2006801.
htm.
Watch for details in future issues and by viewing the
PWDU training calendar at http://www.health.state.mn.us/
divs/eh/food/pwdu/training.html.
Regulators’ Breakfast
Registration
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. This event
is for regulatory agencies. Contact Sarah Leach for more
information [email protected], 651-201-4509.
Class size will be limited. Registration is not currently open
for the course. Information about registration will be sent
out in the future. If you have any questions, please contact
Angie Cyr at [email protected] or 651-201-4843.
2
Healthy Swimming Update
Coming Clean on Hand Washing and
Sanitizers - Webinar
It is generally accepted that hand washing is a critical
food safety intervention to prevent the dissemination
of virulent pathogens. Over the years there have been
numerous reports within the area encompassing gloves
vs. bare hands, relative efficacy of different hand
sanitizers, and the influence of hand drying techniques.
However, the information available is fragmented and
several studies have not been subjected to scientific rigor
thereby resulting in questionable conclusions.
You can access the webinar at:
Norovirus Hits the Beach
https://foodseminarsinternational.webex.
com/foodseminarsinternational/lsr.
php?RCID=333c6515e51fc3b3f1900ca88bc45509
Norovirus swept the nation’s beaches this summer.
Numerous outbreaks of norovirus gastroenteritis
associated with swimming beaches were reported,
including one in Minnesota. The virus is the second
leading cause of waterborne disease outbreaks at
untreated recreational water venues in the United
States behind Shigella. Since 2002, seven norovirus
outbreaks associated with swimming beaches have
been reported in Minnesota resulting in 82 known
illnesses.
Overview
This 90-minute WebEx webinar reviews the latest hand
washing research. Relevant pathogens are described
with examples where errors in hand washing have led to
foodborne illness outbreaks. An overview of experimental
approaches to validate hand sanitizers is provided along
with regulatory requirements to support claims made.
A comparative review on the efficacy of hand sanitizers
is provided. The influence of hand drying techniques
(towel vs. air drier) is discussed along with approaches to
encourage hand washing in the workplace.
Sources of Contamination
At a beach, the virus can be introduced into the
water when an ill or recently recovered individual
goes swimming. Other sources of human fecal
contamination, like leaky septic systems, can also
contaminate the beach. Because norovirus dissipates
quickly in water, the results of beach monitoring tests
for indicator bacteria will not always indicate that the
virus is present at levels that can cause illness.
The webinar covers:
• Description of relevant pathogens transmitted via
hands.
• Microflora and function of skin microflora.
• Validation study design and regulatory criteria for
hand sanitizers.
Tips for Staying Healthy
• Comparative efficacy of hand sanitizers and
antimicrobial rubs.
Swimmers should always follow these steps to prevent
recreational water illnesses:
• Influence of hand drying methods on hand washing
efficacy.
• Do not swim while you have diarrhea.
• Do not swallow water or get water in your mouth
while swimming.
• Approaches to encourage hand washing amongst
food handlers.
• Take a shower before and after swimming.
• Wash your child thoroughly before swimming
(especially the rear end).
• When swimming, take kids on frequent bathroom
breaks – waiting to hear, “I have to go” may mean
that it’s already too late.
• Change diapers in changing rooms, not on the
beach.
3
Bug of the Quarter
Ebolavirus
Ebola is not spread through
air, food, or water.
The ongoing Ebola epidemic
is the largest in history, and people all over the world—
including Minnesota—are concerned about protecting
their health and the health of those around them. Food,
beverage and lodging establishment operators are no
exception. As professionals working in and alongside the
hospitality industry, we have an opportunity to provide
accurate information for the public.
Ebola is not spread through air, food, or water. It
is only spread through direct contact with blood or
body fluid of a person with symptoms of Ebola or
who has died from Ebola.
What is Ebola?
According to the Centers for Disease Control and
Prevention (CDC), Ebola, previously known as Ebola
hemorrhagic fever, is a severe and deadly disease caused
by infection with one of the Ebola virus strains (family
Filoviridae, genus Ebolavirus). Five Ebola virus strains
have been identified, four of which are known to cause
disease in humans.
Why is information on Ebola important to Minnesota?
Ebola was first discovered in 1976 near the Ebola River
in what is now the Democratic Republic of Congo. Since
then, outbreaks have occurred sporadically in Africa.
Liberia is one of the West African countries with
widespread transmission, and Minnesota is home to
an estimated 16,000 to 20,000 Liberians. Minnesota
residents may have family members who live in areas
affected by the outbreak and could potentially travel to
these areas.
Where does Ebola come from and how is it transmitted
to humans?
The ultimate reservoir of the virus is unknown, but bats are
believed to be the most likely reservoir.
No one has contracted Ebola disease in Minnesota.
4
Ebola is transmitted to humans by direct contact (through
broken skin or mucous membranes) with:
• Objects or surfaces that have been contaminated with
the virus (needles/syringes).
after travelling in West Africa. The patient did not have
symptoms when leaving West Africa, but developed
symptoms approximately four days after arriving in the
United States. Two additional cases were health care
workers who had contact with the index case. A fourth—
and unrelated—case is a health care worker who returned
to New York City from West Africa.
• Infected animals (contact with blood, fluids or infected
meat).
2014 Outbreak Control
• Blood or body fluids of a person who is sick with or
has died from Ebola.
Ebola is not transmitted by
air, water, or food. However,
there have been outbreaks in
Africa as a result of handling
bushmeat (wild animals
hunted for food). It is illegal
to bring bush meat into the
United States.
CDC and partners are taking precautions to prevent the
further spread of Ebola.
• CDC’s Travel Health Notice—Warning Level 3, Avoid
Nonessential Travel—for Guinea Liberia, and Sierra
Leone, has been in place since July 31, 2014.
• The World Health Organization (WHO) declared a
Public Health Emergency of International Concern on
August 7, 2014.
Additionally, there is no
evidence of mosquitoes or
insects transmitting Ebola.
• Liberia has closed its border and restricted civil
liberties.
• Airlines have cancelled flights to outbreak countries.
Currently, there are no
reports of dogs or other pets
becoming sick with Ebola or
transmitting it to humans.
• African governments in Sierra Leone, Guinea, and
Liberia have instituted a “Cordon sanitaire;” troops
have been deployed to forcibly isolate and prevent
anyone from leaving affected areas.
What are the symptoms of Ebola?
Ebola can only be spread to others after symptoms begin.
Symptoms can appear from two to 21 days after exposure
(most four to 10 days).
Symptoms include:
• Severe fever (≥100.4°F)
• Severe headache
• Muscle pain
• Weakness
• Diarrhea
• Vomiting
• Abdominal cramps
Resources
• Unexplained bleeding or bruising (hemorrhage)
Reliable information about Ebola is available online from
MDH and CDC. If you are looking for information on
Ebola to provide operators or the public, please see the
following resources:
There is no specific cure or treatment for those with
Ebola; the fatality rate is 60 to 90 percent. People who
recover from Ebola infection develop antibodies that last
for at least 10 years.
• CDC Ebola: http://www.cdc.gov/vhf/ebola/index.html
• MDH Ebola: http://www.health.state.mn.us/divs/idepc/
diseases/vhf/index.html
2014 Ebola Outbreak
The 2014 Ebola outbreak is the largest Ebola outbreak
in history and the first Ebola epidemic affecting multiple
countries in West Africa. According to the CDC, there
have been four confirmed cases in the United States. The
first case (index case) returned to Dallas, Texas
• MDH Ebola Information Line: 651-201-3920 or 1-800657-3903
5
Tip of the Quarter
Alternative 2: Variance Based on a HACCP Plan
Raw or Partially Cooked Animal Foods
Food establishments who do not wish to meet the
requirements for “at the request of the consumer” may
apply for a variance based on a HACCP plan.
There has been a notable increase in the number of food
establishments who serve or offer for sale raw or partially
cooked animal foods.
The HACCP plan must document scientific data or other
information showing that a lesser time and temperature
procedure results in a safe food and verifies that
equipment and procedures for food preparation and
training of food employees at the food establishment meet
the conditions of the variance.
Animal foods may include eggs, fish,
shellfish, meat, and poultry.
Animal foods that are consumed raw or
partially cooked present an increased risk
of causing foodborne illness because they
have not been cooked or otherwise treated
to reduce disease-causing microbes or
pathogens.
Through the variance and HACCP plan, the food
establishment shows there is no increased risk to the
public health, safety or the environment. If you are
granted a variance, you must follow any conditions
included and follow your approved HACCP plan.
Minnesota Rules, part 4626.0340,
items A and B provide the standard for cooking of raw
animal foods. Item C provides two alternatives for food
establishments that choose to offer raw or partially
cooked animal foods. When conducting these high risk
food preparation methods, the person in charge (PIC)
is responsible for understanding and informing the
consumer of the increased risk of consuming raw or
partially cooked animal foods.
Frequently Asked Questions
What is a menu?
A menu is a list of food that may be
ordered at a food establishment. Most
commonly, printed menus are provided at the table. Other
ways menus can be provided include: signs, table tents,
placards or chalkboards. Sometimes the server or chef
may verbally describe the menu to each customer.
The language in the rule is intended to protect the
consumer from possible foodborne illness that may occur
from unknowingly consuming partially cooked, raw, rare,
seared or undercooked animal foods.
How do I inform consumers about raw or partially
cooked self-serve food items?
Using a sign or placard is an easy way to identify raw or
partially cooked animal products at a buffet, sushi bar,
salad bar or display case.
Meeting the Requirements
The Minnesota food code specifies two alternatives for
the service of raw or partially cooked animal foods: at the
request of the consumer or with a variance based on a
HACCP plan.
Do I need to identify my sushi fish or seared fish as
“raw?”
Yes. Consumers need to be aware that the fish is raw.
Alternative 1: At the Request of the Consumer
When do I have to use pasteurized eggs or egg products?
Food establishments can meet the requirements of “at the
request of the consumer” if the consumer makes a verbal
request and the consumer is informed that the product is
raw or partially cooked.
Minnesota Rules, part 4626.0245 requires that
pasteurized eggs or egg products be used when
preparing Caesar salad, hollandaise or béarnaise sauce,
mayonnaise, egg nog, ice cream, or beverages made with
eggs. Some other raw or partially cooked foods requiring
pasteurized eggs or egg products may include aioli,
tiramisu, mousse, meringue pie, puddings or custards.
The menu may inform the consumer by using the
terms “raw” or “partially cooked” in the description of
the food item. Another option is a symbol referencing
a footnote statement such as, “These items are served
raw or partially cooked or contain raw or partially cooked
ingredients.”
Are beverages food?
Consumers assess their individual risk for consuming raw
or partially cooked animal foods.
Yes. Minnesota food code defines food as a raw, cooked,
or processed edible substance, ice, beverage, or
ingredient used or intended for use or for sale in whole or
in part for human consumption or chewing gum.
6
• While importing shrimp intended for food containing
any antimicrobial is illegal, incentives remain for
antimicrobial use by shrimp farmers.
In the News
University of Minnesota Food Policy Research
Center
• Many antimicrobials that have been found in
farmed shrimp have the potential to cause illness in
humans.
The Food Policy Research Center delivers
comprehensive, integrated Policy Analyses and
Issue Briefs of some of today’s complex food
issues. The goal is to inform policymakers, industry
representatives, and consumers of the science behind
the issues. Each Policy Analysis and Issue Brief
involves an interdisciplinary research team comprised
of at least one author and several scientific reviewers
incorporating economic, environmental, social, health,
governmental, and legislative considerations.
• Increasing use of 3rd party audits, increasing
funding for residue testing, and enhancing
veterinary infrastructure in exporting countries may
help improve current U.S. regulation of farmed
shrimp.
Issue Briefs are presented using balanced and unbiased science in a straightforward one to two-page
format using plain language. Topic areas identified
by various commodity groups and legislative staffers
helped determine the critical issues for Analyses.
Three new Issue Briefs were published in September
2014. Some background information is included below.
Please read the full briefs at www.foodpolicy.umn.edu/
Issue Brief: Potential Impacts of Classifying Specific
Strains of Salmonella with Multi-Drug Resistance as
Adulterants in Ground Beef and Poultry Products
Multidisciplinary Review Team and References
available on the FPRC Website.
Background
Salmonella is one of the leading causes of foodborne
illness, hospitalization, and death in the United States
(U.S.). Each year, an estimated 1,000,000 illnesses,
19,000 hospitalizations, and more than 350 deaths are
attributed to Salmonella.
Issue Brief: Antimicrobial Residues in Farmed
Shrimp
Background
The shrimp industry has changed dramatically in
the last three decades. Historically, shrimp were
harvested from the wild both domestically and abroad.
Increasingly, shrimp are reared in aquaculture facilities
where they are contained and fed in a controlled
environment.
In contrast to most other foodborne pathogens tracked
by the U.S. Centers for Disease Control and Prevention
(CDC) Active Surveillance Network for Foodborne
Illnesses (FoodNET), the incidence of human illnesses
due to Salmonella has not declined over the past 15
years. Estimates of the proportion of Salmonella cases
attributed to meat and poultry products range from
33% based on outbreak data to 52% based on expert
opinion.
The practice of shrimp farming began in Southeast
Asia and is now widespread throughout Asia and Latin
America. Shrimp farming is often regarded as a benefit
to local economies, as well as an efficient means of
protein production. However, the rapid expansion of
shrimp farming has presented some unique challenges
to food safety systems that were not designed to
monitor intensively reared seafood.
The lack of reduction in the population levels of
human Salmonella infections has been interpreted
by some as the failure of measures implemented
by meat and poultry processors to reduce levels of
Salmonella contamination. The occurrence of high
profile outbreaks, such as the year-long outbreak of S.
Heidelberg infections linked to chicken, reinforce the
demand for new strategies to control Salmonella in
these products.
Summary of Findings
• Americans consume more shrimp than any other
seafood, much of which is produced on farms in
other countries.
Summary of Findings
• Antimicrobial drugs are detected occasionally in
farmed shrimp, especially in shrimp originating
from outside the United States (U.S.).
• The United States Centers for Disease Control and
Prevention (CDC) considers strains of Salmonella
7
resistant to multiple antibiotics (multi-drug resistant
or MDR Salmonella) to be serious public health
concerns, leading to proposals to declare them to be
adulterants in ground beef and poultry.
• The United States Department of Agriculture Food
Safety and Inspection Service (FSIS) previously
used zero tolerance policies to control E. coli O157 in
ground beef. Some have suggested that this serves
as precedent for similar action for Salmonella in meat
and poultry products.
• With current technology, it is impossible to produce
Salmonella-free raw meat and poultry.
• Enacting zero tolerance policies for Salmonella will
not necessarily produce the desired public health
outcomes and may lead to unsustainable increases in
the number of meat and poultry products that would
be held and recalled, with the potential for increased
costs for producers, distributors, and consumers.
• Available methods to detect and confirm MDR
Salmonella are not suitable to support regulatory
intervention on the scale that would be required by the
proposed policy.
• Declaring MDR Salmonella an adulterant in ground
beef and poultry would likely have greater costs and
fewer public health benefits in comparison to when E.
coli O157:H7 was declared an adulterant.
Can Restaurant Authenticity Trump Food Safety?
By News Desk (http://www.foodsafetynews.com/author/
newsdesk/)| September 16, 2014
• Additional analyses are needed to identify more
effective public health interventions to address MDR
Salmonella.
According to a recent study published in the academic
journal Management Science (http://pubsonline.informs.
org/doi/pdf/10.1287/mnsc.2014.1903), consumers are
willing to disregard a restaurant’s poor health record if they
believe the products and services are “authentic.”
Issue Brief: Potential Impacts of a Zero Tolerance Policy
for Salmonella on Raw Meat and Poultry
Background
Inspiration for the study reportedly (http://www.gsb.
stanford.edu/insights/glenn-carroll-how-importantauthenticity?_ga=1.24864570.1845773030.14101871
15 ) came from Chinese restaurants in Los Angeles in
the 1980s that stored ducks by hanging them from their
necks at room temperature. When the health department
cited these places for
health code violations,
customers objected,
saying that the method
of cooking and storing
ducks had been practiced
for more than 4,000
years.
MDR Salmonella have been associated with an increased
risk of blood stream infections and hospitalizations. A
high proportion of Salmonella Heidelberg, S. Newport,
and S. Typhimurium isolated from retail meat and poultry
products are MDR Salmonella. The proportion of MDR
S. Newport and S. Typhimurium isolated from humans
has been decreasing over the past decade, with a
corresponding increase in sensitive strains. Rates of MDR
decreased from 25% to 7 % for S. Newport and from 41%
to 29% for S. Typhimurium. However, MDR S. Heidelberg
rates continue to increase, peaking at 44% in 2011.
CDC considers drug-resistant Salmonella as a serious
threat that “requires prompt and sustained action to
ensure the problem does not grow.” In response, several
proposals have been made to declare specific strains of
MDR Salmonella in ground meat and poultry products to
be adulterants.
Researchers wondered whether hygiene or authenticity is
more significant to consumers when the two are at odds
with one another, so they analyzed customer reviews
of more than 9,700 restaurants in Los Angeles County
posted online and the businesses’ health inspection
reports.
Summary of Findings
• Although prevalence of Salmonella in raw meat and
poultry has declined, human illness due to Salmonella
has not decreased over the past 15 years.
Authenticity can be very difficult to gauge, but to do so,
the researchers gave scores based on certain keywords
used in reviews. In comparing this score with the number
of stars customers rated a restaurant and its health
grade, the authors found that unhygienic but authentic
restaurants were valued similarly to their hygienic
counterparts.
• High-profile outbreaks and the proportion of
Salmonella cases that are attributed to raw meat and
poultry products have created a demand for new
strategies to control Salmonella in these products.
Consumers may have said some negative things about
restaurants with low health grades, but they usually
overlooked the hygiene issues when they thought
authenticity was high.
© Food Safety News
8
Food Code Revision
Food Code Language
Minnesota is currently in the
process of revising the Minnesota
food code, Minnesota Rules,
chapter 4626. Opportunities are
provided throughout the process for
stakeholders to provide input.
Plain Language
We can probably all agree that neither the FDA Food
Code nor Minnesota’s current code is a good example of
plain language. We do anticipate that future codes will be
written using plain language principles, but we won’t be
investing the resources to do that now. We want to get
a revised Minnesota food code adopted and effective as
soon as possible.
The plain language initiative is gathering steam at all
levels of government. Four years ago, President Barack
Obama signed the Plain Writing Act of 2010. Just this
past spring, Minnesota Governor Mark Dayton signed an
Executive Order: Implementing Plain Language in the
Executive Branch.
We will make some changes to the FDA language
and structure in order to improve readability and
understandability, but we will not be re-writing the entire
Minnesota food code at this time. The majority of the
revised Minnesota food code will be the same as the 2013
FDA Food Code.
Plain language is communication your audience can
understand the first time they read or hear it. Plain
language helps your reader:
You can find current information at the rule revision
website (http://www.health.state.mn.us/divs/eh/food/
code/2009revision/).
• Find what they need.
If you have any questions or concerns, please contact
Linda Prail at either [email protected] or 651-2015792.
• Understand what they find.
• Use what they find to meet their needs.
Partnership and Workforce Development Unit Staff Contact Information
Name
Email
Phone
April Bogard, PWDU supervisor
[email protected]
651-201-5076
Angie Cyr, training, program evaluation, standardization
[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, communication, education
[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, communication, education
[email protected]
507-476-4234
Jim Topie, training, program evaluation, standardization
[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