Minnesota Department of Health (MDH),
Food Safety Partnership (FSP) and PWDU
Quarterly Update
April 2015
2015 Training Calendar
In this Issue
Note From the Editor ...................................................... 1
2015 Training Calendar .................................................. 1
Date
Org.
Details
May 7
Minnesota
Food
Safety and
Defense
Task Force/
MDA/FDA
Allergens & Food
Processing Workshop
8:00 a.m. to 4:30 p.m.
Training Events ............................................................... 2
Healthy Swimming Update ............................................. 3
Tip of the Quarter ........................................................... 4
Bug of the Quarter .......................................................... 6
Manager Practices about Workers Working When
They Are Sick ................................................................. 7
In the News..................................................................... 9
Continuing Ed. Center
1890 Buford Ave
Room 135AC, Main Level
St. Paul, MN 55108
Contact: Joellen Feirtag
[email protected] or Jenny
Pierquet Jennifer.pierquet@
state.mn.us
Rule Revision Update ................................................... 10
Partnership and Workforce Development Unit Staff
Contact Information ...................................................... 10
Note From the Editor
June 3
MDH/FPLS
June 3
MDH/FPLS/ FSP
FSP
10:15 a.m. to 1:00 p.m.
Food safety from farm to fork
Regulators’ Breakfast
8:30 a.m. to 10:00 a.m.
Minnesota Sushi Study;
Fish Food Fraud
As this issue goes to press, officials from several state
and federal agencies are partnering with representatives
of Minnesota’s poultry industry to respond to the avian flu
virus. While H5N2 is not a food safety concern, it is having
widespread impact on our food industry.
In these pages you’ll find resources for more information on
avian flu as well as other timely topics such as foodservice
construction guidance, upcoming training opportunities and
food safety research.
Aug. 5
MDH/FPLS
Regulators’ Breakfast
8:30 a.m. to 10:00 a.m.
Aug. 11
MDH/FPLS/ FSP+ field trip
FSP
Time to be confirmed.
Great River Energy
12300 Elm Creek Blvd
Maple Grove, MN 553694718
Contact sarah.leach@
state.mn.us for registration
information.
1
Date
Org.
Details
Oct. 7
MDH/FPLS
Regulators’ Breakfast
8:30 a.m. to 10:00 a.m.
Oct. 7
MDH/FPLS/ FSP
FSP
10:15 a.m. to 1:00 p.m.
Look for the course ID on the online agenda. The agenda
will be posted about one month prior to the event.
Certificates will be available online for preregistered
participants who sign in or stream.
For registration details or site information, contact Jennifer
Rief at 651-201-4508, [email protected].
Topic to be determined
Dec. 2
MDH/FPLS
Regulators’ Breakfast
8:30 a.m. to 10:00 a.m.
Dec. 2
MDH/FPLS/ FSP
FSP
10:15 a.m. to 1:00 p.m.
FSP+ Videoconferences
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.
Topic to be determined
At our last meeting on April 1, 2015, attendees heard from
Jackie Dionne, the director of American Indian health/
tribal liaison for MDH. Ms. Dionne’s presentation reviewed
basic information on the American Indian population and
the 11 Tribal Nations in Minnesota. She provided a brief
overview of some federal Indian policies and the impact
of those policies on the health status we see today in the
American Indian population. She provided an overview of
the government-to-government relationship between the
state of Minnesota and the 11 tribal nations in Minnesota
and specifically with MDH. This basic information gave
individuals a foundation from which to continue to learn
more.
Training Events
FSP Videoconferences
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.
Ms. Dionne can be reached at [email protected]
or 651-201-3521.
The next FSP
videoconference will be
held from 10:15 a.m. to 1:00
p.m. on Wednesday, June
3, 2015. Topics for this upcoming session include sushi
in Minnesota and economically motivated adulteration,
commonly referred to as food fraud. Presenters will include
researchers, epidemiologists and environmental health
specialists from MDH as well as the National Center
for Food Protection and Defense at the University of
Minnesota.
Two more FSP+ events are planned for 2015, including a
field trip to Great River Energy in August. Watch for details
in future issues and by viewing the PWDU training calendar
at www.health.state.n.us/divs/eh/food/pwdu/training.html.
Regulators’ Breakfast
The purpose of the Regulators’ Breakfast is to establish
a forum that will contribute to statewide uniformity and
consistency among 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 sarah.
[email protected], 651-201-4509.
You’ll want to make sure to attend at one of the many sites
throughout the state, or stream the presentation to learn
valuable information about retail HACCP plan validation
and verification.
Registered Environmental Health Specialists/Registered
Sanitarians (REHS/RS) can receive continuing education
credit by preregistering for the course in MN.TRAIN.
2
Allergen Workshop May 5
Healthy Swimming Update
Register by Thursday, April 30, 2015 for the Allergens &
Food Processing workshop on May 7, 2015.
Healthy Swimming Workshop 2015
Join us for the Healthy Swimming Workshop 2015:
Employee Edition on Friday, May 1!
This workshop will cover common allergens, their myths,
and how to control, detect, sanitize, and validate against
allergens in your food processing operation. Insights will be
shared by industry, academia and government experts.
This year’s workshop is great for anyone who is looking to
learn how to keep their aquatics staff healthy, including:
Location:
• Pool managers
• Beach managers
University of Minnesota Continuing Education Center
890 Buford Avenue
Saint Paul, MN 55108
• Lifeguard supervisors
Topics
Schedule:
The workshop will include:
• 7:30 AM Registration opens
• 8:00 AM Workshop opens
• Background on waterborne illnesses
• 4:30 PM Workshop closes
• Lessons learned from past outbreaks involving
aquatics employees
Registration
• Practical interventions
Fee: $30
• New materials for aquatics employees
Register online at: www.regonline.com/Register/Checkin.
aspx?EventID=1682822
FREE registration is available at: www.health.state.mn.us/
registration/nocharge/.
Continuing education:
Workshop location
Registered sanitarians/environmental health specialists
may earn 8 hours of continuing education. Go to www.
health.state.mn.us/divs/eh/san/ceu.html for a list of preapproved continuing education events.
Room B144-145
Orville Freeman Building
625 Robert Street North
St. Paul, MN 55164
This program is supported by the Minnesota Food
Safety and Defense Task Force, Minnesota Department
of Agriculture, and the FDA/R13 Food Protection Task
Force Conference Program. Funding for this conference
was made possible , in part, by the Food and Drug
Administration through grant 5 R13 FD 004957 - 02.
3
Tip of the Quarter
Plan Review Process
Food Establishment Construction Guide
The MDH plan review process follows these steps:
1. Submit your plan review application, all required
information and appropriate fee. Plan review
applications are available at www.health.state.mn.us/
divs/eh/food/license/planreview.html.
An updated version of the Minnesota Department of
Health Food Establishment Construction Guide is now
available for food establishment operators, contractors and
retail food regulators in Minnesota. View or download the
document at www.health.state.mn.us/divs/eh/food/license/
prconreq.pdf.
2. MDH plan review staff reviews plans in the order they
are received. In order to provide timely and accurate
review of your application, all required information
listed in the Plan Submittal section of the guide must
be received before MDH staff can complete your plan
review.
The guide contains a summary of Minnesota food code
minimum requirements for:
• Sinks
3. MDH plan review staff calls or emails you when
review starts, and to request any needed additional
information.
• Warewashing
Machines
4. When review is complete, you will receive a letter
reporting the findings of the review (approval or
denial).
• Ventilation Systems
• Tables, Counters and
Cabinetry
5. Wait to begin construction until after plans are
approved.
• Floors, Walls and
Ceilings
Projects that Require Plan Review
• Non-Food Areas
Following are examples of situations that require a plan
review:
• Utilities
Purpose
The Food Establishment Construction Guide is intended
to assist individuals or groups in submitting plans to
the Minnesota Department of Health (MDH) for food
establishments. Construction, equipment, and operational
standards outlined in the guide are minimum requirements
per the Minnesota food code.
• New construction: Building that is newly
constructed or existing building that has never been
licensed as a food establishment by MDH. Use the
New Construction Plan Review Application found
at www.health.state.mn.us/divs/eh/food/license/
prappncfbl.pdf.
Food establishments in Minnesota are licensed by a variety
of different agencies. The menu and location of operation
will be used to determine which agency is responsible for
plan review, licensing and inspection.
• Extensive remodeling: Addition or change to
the building, a major equipment addition, or the
addition of equipment due to a menu change of a
food establishment. Extensive remodeling does not
include redecorating, cosmetic refurbishing, altering
seating design or reducing seating capacity. Use the
Remodel or Addition Plan Review Application found
at www.health.state.mn.us/divs/eh/food/license/
prappremfbl.pdf.
To determine whether your license will be issued by MDH,
your local jurisdiction, Minnesota Department of Agriculture
(MDA), or Indian Health Services, see MDH Food, Pools,
and Lodging Services Section website at www.health.state.
mn.us/divs/eh/food/license/index.html or call MDH at 651201-4500.
4
and construction is completed, follow these steps to get
your establishment license:
Plan Submittal
Make sure to include all of the following when you
submit your completed plan review application and the
required fees.
1. Apply for a license.
Contact MDH to request a license application.
The license fee is separate from
the plan review fee. Submit the
completed license application and
required license fee before contacting
MDH to request a preoperational
inspection.
• A brief description of the
proposed project.
• Intended menu including a
description of how, when, and
where food will be received,
stored, prepared, and served.
2. Have your establishment inspected.
• Easily readable layout to scale indicating the
location of all equipment (e.g., cooking equipment,
ventilation hood, refrigerators, food prep counters,
handwashing sink(s), three-compartment sink, and
food prep sink).
Contact MDH 14 days before the intended opening
date to schedule a preoperational inspection. The
inspection will cover all aspects of your approved
project, including:
• Intended materials for floors, base coving, walls
and ceilings.
• Equipment is present, correctly installed and
operational.
• Manufacturer’s equipment specifications sheets
for all equipment,
including sinks.
• Floor, wall and ceiling finishes are installed as
approved.
• Intended materials for
counters and cabinetry.
• Mechanical and plumbing installations are
approved by the appropriate authority.
• Information on well
(unique well number) and
septic system (certificate
of compliance) for private
systems.
3. Post the license in the establishment.
MDH will issue a license after approval. Post the
original license in the establishment at all times. The
license is valid for one year and must be renewed
annually.
• A copy of the zoning
approval or building permit from the local unit of
government.
In addition to the items listed above, other information
may be requested during the plan review process.
Licensing and Preoperational Inspection
During construction, remodeling or equipment
installation, it is frequently necessary for MDH staff to
make one or more site visits. Once plans are approved
5
Bug of the Quarter
How is HPAI spread?
Avian influenza – Not a food safety concern
Avian influenza viruses are spread through direct contact
with infected birds or through contact with contaminated
bedding, feed or water.
Influenza is a virus that can infect humans
Avian influenza is not a
and many animal species, including
food safety issue.
Food safety for poultry and poultry
poultry and other birds. Influenza is not
products
uncommon and it has been around for
centuries. Influenza in poultry falls into two
groups: low pathogenic avian influenza (LPAI), or highly
Properly handled poultry and poultry products, such as
pathogenic avian influenza (HPAI).
eggs, are safe to eat. To ensure poultry is safe, follow
these steps:
H5N2 in Minnesota
• Keep clean; wash hands, and clean and sanitize
work surfaces and equipment.
HPAI usually causes very high death rates in poultry
flocks. Several Minnesota turkey flocks have tested
positive for HPAI since March of this year. All flocks are
tested for the virus, well before going to market. When
infected flocks are identified, the birds are quarantined
and any remaining birds are depopulated to prevent the
spread of the disease. Birds from affected flocks are not
marketed for their meat.
• Separate raw and cooked poultry; avoid
cross-contamination.
• Cook poultry thoroughly to an internal temperature
of at least 165°F.
• Chill; keep and store food at 40°F or below and the
freezer at 0°F or below.
The risk to the public is very low, and there is no food
safety concern.
Poultry workers
The H5N2 strain of HPAI currently being identified in
Minnesota has also been found in other states and
Canada.
The Minnesota Department of Health (MDH) is monitoring
the health of workers, who have had contact with infected
poultry, and providing guidance on infection control, the
use of personal protective equipment, and providing
support for any other health-related aspects of response.
Can humans be infected with HPAI?
No human cases of infection with this strain of the virus
(H5N2) have been detected in the U.S. or other countries.
However, some highly pathogenic avian flu viruses can
infect people causing mild to severe respiratory illness. In
most cases, people are infected after direct contact with
birds that are sick with or died from highly pathogenic
avian influenza.
People who had close, unprotected contact with infected
flocks are recommended to receive an antiviral drug
called Tamiflu.
Workers are then contacted daily for 10 days and
monitored for development of respiratory symptoms.
Symptoms in infected people can include influenza-like
illness (e.g., fever, aches, respiratory symptoms) and
red, itchy eyes. Person-to-person transmission of avian
influenza viruses is very rare.
What to do
If you see sickness in birds, contact the Minnesota Board
of Animal Health at 651-296-2942. For updates on the
6
Manager Practices about Workers
Working When They Are Sick
H5N2 situation in MN, visit Minnesota Board of Animal
Health, avian influenza: www.bah.state.mn.us/avianinfluenza
Study Problem
Sick or dead wild birds should be reported to Minnesota
Department of Natural Resources by calling 888-343-3637.
Sick food workers have been linked with past foodborne
illness outbreaks.
If you have food safety questions or concerns, contact
the Minnesota Department of Agriculture Dairy and Food
Inspection at 1-651-201-6027.
The U.S. Food and Drug Administration (FDA)
recommends that restaurant food workers not work when
sick with symptoms of foodborne illness. FDA also makes
recommendations about symptoms that should keep
workers from working. Those symptoms include vomiting
and diarrhea and other symptoms.
For more information
• MDH Highly Pathogenic Avian Influenza: www.health.
state.mn.us/divs/idepc/diseases/flu/current/h5n2.html
We don’t know how many restaurants have policies
about these issues. We also don’t know much about what
happens in restaurants when managers and workers are
sick. If we learn more about what happens when staff are
sick, we can make recommendations to stop them from
working when sick. Lowering the number of staff who work
when they are sick can reduce the number of foodborne
illness outbreaks.
• Minnesota Department of Agriculture (MDA) Highly
Pathogenic Avian Influenza in Minnesota fact sheet:
www.bah.state.mn.us/media/mda-food-safety-hpaifactsheet.pdf
• USDA – What is Avian Influenza? www.aphis.usda.
gov/animal_health/birdbiosecurity/AI/
Study Purpose
• FDA – What Consumers Need to Know About Avian
Influenza - www.fda.gov/Food/ResourcesForYou/
Consumers/ucm085550.htm
The purpose of this study was to describe:
• Restaurant policies for sick workers.
• What happens when managers work when sick.
• What happens when workers work when sick.
Study Findings in Brief
Most restaurants have ill worker policies, but many of them
are incomplete.
Some managers and workers have worked with symptoms
consistent with foodborne illness.
Most managers did not ask sick workers if they had
foodborne illness symptoms. And in most cases, workers
make their own decisions to work when sick.
7
Managers and workers work when sick for many reasons.
They include personal, financial, and social reasons.
Study Method
they were not sick. About one in 10 wore gloves or
masks.
State or local environmental health specialists interviewed
426 kitchen managers. Restaurants were randomly chosen
from the 2008 EHS-Net sites.
Less than a third of the managers said they asked sick
workers if they had vomiting or diarrhea.
Workers working sick
We asked managers about:
More than 60% of managers could remember a time a
worker had worked when sick. Figure 1 shows the mostcommon reasons managers said they thought workers
worked when sick.
• Their restaurant’s policies about sick workers.
• The last time they worked when sick.
• The last time a food worker worked when sick.
Managers said:
Study Results
•
About one in 10 workers had nausea or “stomach
flu.”
•
Some workers took steps while at work to keep
others from getting sick. One in 5 did not handle
food. About one
in 100 wore
gloves or masks.
Restaurant policies about sick workers
Most restaurants met some of the FDA guidance:
• Almost three-quarters of restaurants have a sick
worker policy.
• About 80% of
workers made
the decision
themselves to
work when sick.
• Almost all of the policies require workers to tell
managers when they are sick.
However, many policies did not meet other FDA guidance:
• One in three policies did not list which symptoms
should lead to sick workers being kept from working.
Study Conclusions
• Most policies did not mention jaundice or sore throat
and fever as symptoms that keep a worker from
working.
Although most restaurants have ill worker policies, many of
them are inadequate.
Some managers and workers have worked with symptoms
consistent with foodborne illness. Managers are more likely
than workers to take steps to keep others from getting sick.
Such steps include washing their hands more often and not
working with food.
Managers working sick
Almost 70% of managers could remember a time they
had worked when sick. Figure 1 shows the most-common
reasons managers said they worked when sick.
Most managers did not ask sick workers if they had
foodborne illness symptoms. And in most cases, workers
make their own decisions to work when sick. This does
not follow FDA guidance that managers should base
decisions on whether sick workers should work on workers’
symptoms.
• One in 10 said they had nausea or symptoms of
“stomach flu.” These are symptoms of foodborne
illness.
• Some managers took steps while at work to keep
others from getting sick. ◦Over half did not handle
food. 16% washed their hands more often than when
8
Managers and workers work when sick for many reasons.
They include personal, financial, and social reasons.
EHS-Net Recommends
seafood trade makes effective regulation and prevention of
seafood fraud challenging.
Future prevention efforts should focus on addressing the
sick worker policy and practice shortcomings found in this
study.
Implementation of existing laws and better coordination
between government agencies (Customs and Border
Protection [CBP], National Marine Fisheries Service
[NMFS], Food and Drug Administration [FDA]), may
help reduce seafood fraud through: increased seafood
inspections and testing; improving documentation and
verification; and required seafood traceability.
Restaurants should be encouraged to:
• Include information in their policies about which
symptoms should lead to workers being kept from
working.
Background
Seafood (fish and shellfish) is the world’s most-traded
food commodity, worth nearly $130 billion in 2012. In
comparison, beef, the second most traded animal-based
protein food commodity is valued at only $36 billion.
Americans, on average, consume nearly 16 pounds of
seafood per person each year, about 90% of which is
imported. Total seafood imports in the United States
(US) increased by 27% from $13.3 billion in 2009 to
$16.9 billion in 2011 and have remained relatively stable
since then. The seafood trade is uniquely diverse when
compared to other animal protein sources, in that it
is comprised of nearly 1,700 edible species including
numerous fish and mollusks, many of which share little in
common other than being of aquatic origin. The seafood
supply chain is extremely complex, with many products
crossing national borders several times throughout the
capture, processing, distribution, and final consumption
process. China, Canada, Thailand, and Indonesia
accounted for 48% of the total US import value in 2013.
Since 2010, imports from India have almost tripled while
imports from Chile have more than doubled.
• Address managers’
and workers’ reasons
for working when sick.
Managers should be
encouraged to take a more proactive role in deciding
whether sick workers should work.
Managers and workers should be encouraged to not work
when sick with foodborne illness symptoms.
In the News
University of Minnesota Food Policy Research Center
Seafood fraud in the United States: current science and
policy options
Publication date: February, 2015
Authors: Kaylee Myhre Errecaborde, Gil Patterson,
and Nicholas Phelps, College of Veterinary Medicine,
University of Minnesota
The complexity of the seafood trade creates an
environment in which American consumers can be easily
deceived. Seafood fraud, also known as economically
motivated adulteration (EMA), occurs when a food product
is intentionally mislabeled or modified to gain finacial
advantage. Data compiled by the National Center for
Food Protection and Defense (NCFPD) demonstrated
that seafood has been the most commonly implicated
food product of all reported cases of EMA since 1980,
accounting for nearly one third (31%) of all cases. A variety
of recent independent investigations, including ongoing
work at the University of Minnesota, have started to shed
light on the degree to which seafood EMA is occurring in
the US. A recent survey that performed DNA testing of
seafood sold in metropolitan-area restaurants and grocery
stores found that on average ⅓ of samples tested were in
fact entirely different species than those advertised, with
tuna (59%) and snapper (86%) being the most commonly
adulterated species.
View or download the complete issue brief at: www.
foodpolicy.umn.edu/policy-summaries-and-analyses/seafoodfraud-united-states-current-science-and-policy-options
Summary of Findings
Seafood is an important source of dietary protein in the
United States (US), with approximately 90% of the seafood
imported.
Although intentional mislabeling of seafood products is
illegal, seafood fraud is widespread in the US.
Seafood fraud poses significant economic, public health,
and environmental concerns.
The complexity, size, and diversity of the international
9
Rule Revision Update
Minnesota Pool Code Revision (Minnesota Rules,
part 4717.1750)
The Minnesota Department of Health, Food, Pools, and
Lodging Services section has begun the process to revise
a portion of the Minnesota pool code, Minnesota Rules,
part 4717.1750.
A Request for Comments (RFC) for a change to Minnesota
pool code, Minnesota Rules, part 4717.1750, POOL
WATER CONDITIONS was published in the State Register
on Monday, March 16, 2015. The RFC is the first official
step in the rulemaking process.
This revision includes language that will:
•
Increase the minimum required disinfectant
residual for some pools.
•
Increase the maximum allowable disinfectant
residual for all pools.
•
Decrease the maximum allowable pH for some
pools.
This revision is consistent with
the Center for Disease Control’s
(CDC) recently released Model
Aquatic Health Code (MAHC)
and most of Minnesota’s
neighboring states.
Links to the RFC and the draft
revised language can be found at
www.health.state.mn.us/divs/eh/pools/rulerevision.html.
The RFC was mailed to all licensed pools throughout
Minnesota, delegated agencies with authority to license
and inspect public swimming pools, and other interested
parties.
Any questions about this pool code revision can be
directed to Steve Klemm ([email protected]; 651201-4503), Pam Steinbach ([email protected];
651-201-5634) or Linda Prail ([email protected]; 651201-5792).
Partnership and Workforce Development Unit Staff Contact Information
Name
Email
Phone
Steven Diaz, FPLS manager, acting PWDU supervisor
[email protected]
651-201-3983
Kim Carlton, training, program evaluation, standardization
[email protected]
651-201-4511
Nicole Hedeen, 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
10