Minnesota Department of Health (MDH),
Food Safety Partnership (FSP) and PWDU
Quarterly Update
July 2015
2015 Training Calendar
In this Issue
Note From the Editor....................................................... 1
Date
Org.
Details
August 5
MDH/FPLS
Regulators’ Breakfast
8:30 a.m. to 10:00 a.m.
August 11
MDH/FPLS/FSP
FSP+ field trip
Great River Energy
12300 Elm Creek
Boulevard
Maple Grove, MN 553694718
12:45 p.m. to 2:30 p.m.
Participation is limited.
Register through
MN.TRAIN (course
ID# 1057820). Preregistration is required.
September
16 – 18
MDH/FPLS
Food Code Classroom
Training (days 1 – 3)
September
23 – 25
MDH/FPLS
Food Code Classroom
Training (days 4 – 6)
October 7
MDH/FPLS
Regulators’ Breakfast
8:30 a.m. to 10:00 a.m.
October
7–9
MDH/SCHSAC
Community Health
Conference
Brainerd, MN
Including “Poo Fighters”
presentation developed
by FPLS, presented by St.
Paul-Ramsey County EH
As you read through this issue of the FSP Newsletter,
keep your eye out for ways we are partnering to
promote a healthy Minnesota. Check out the Training
Calendar and Training Events for a wealth of upcoming
opportunities across the state and region.
October
8–9
Iowa Environmental NEHA Region 4
Health Association Environmental Health
Conference
Waterloo, IA
MDH/FPLS
Now is a great time to plan for sharing knowledge, skills
and abilities among individuals and agencies with the
common goal of creating a unified program for food safety
in the state of Minnesota.
December
2
Regulators’ Breakfast
8:30 a.m. to 10:00 a.m.
December
2
MDH/FPLS/FSP
FSP+
10:15 a.m. to 1:00 p.m.
Plan Review for Retail
Food Establishments
2015 Training Calendar................................................... 1
Training Events................................................................ 2
Healthy Swimming Update.............................................. 4
Tip of the Quarter............................................................ 5
Emergency Preparedness Planning................................ 5
Bug of the Quarter........................................................... 6
In the News..................................................................... 7
Food Code Revision........................................................ 8
Partnership and Workforce Development Unit Staff
Contact Information......................................................... 9
Note From the Editor
Partnership
The Food Safety Partnership (FSP)
has been bringing Minnesotans
interested in food safety together
since 2001. Individuals from industry,
academia, regulatory agencies and the private sector
continue to team up to better protect the public health.
Thanks for your partnership!
Sarah and the PWDU team
1
Training Events
August 11, 2015 FSP+ – Great River Energy Field Trip
FSP Videoconferences
Every few years, we plan a field trip with the goal of
helping our members better understand environmental
health practices by observing facilities in operation. On
Tuesday, August 11, 2015, we will meet for tours at Great
River Energy in Elk River, MN. Beginning at 12:45 p.m.,
up to 30 FSP members will tour the Elk River Energy
Recovery Station and the Elk River Resource Processing
Plant.
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.
Waste-to-energy plants, such as Elk River Energy
Recovery Station, convert refuse-derived fuel (RFD)
from mixed municipal waste into energy. Using waste to
generate electricity provides an efficient disposal method
for garbage and prevents garbage from going to landfills.
The Elk River Resource
Processing Plant is a facility
where the municipal solid
waste used to make refusederived fuel for Elk River
Energy Recovery Station is
processed.
For registration details or site information, contact
Jennifer Rief at 651-201-4508, [email protected].
June 3, 2015 FSP - Sushi and Food Fraud
The last Food Safety
Partnership (FSP)
videoconference was held
on June 3, 2015. Speakers
included epidemiologists
Josh Rounds (MDH) and
Nicole Hedeen (MDH),
public health sanitarian Marijke Schwarz-Smith (MDH)
and Dr. Karen Everstine (National Center for Food
Protection and Defense). Topics included foodborne
illness associated with consumption of raw fish, regulation
of sushi in Minnesota, and economically motivated
adulteration (food fraud). Thanks to all the presenters for
an informative and entertaining session!
These tours are open to all,
but space is limited and preregistration is required. If you
would like to join us in learning about Great River Energy’s
biomass and waste recycling facilities and operations,
please register using the MN.TRAIN system (Course
ID#1057820). Minnesota Registered Environmental Health
Specialists/Sanitarians will earn 1.5 continuing education
contact hours.
December 2, 2015 FSP+ – Plan Review Videoconference
The final FSP+ event this year will be a videoconference
on December 2, 2015 (10:15 a.m. to 1:00 p.m.). Plan
review for retail food establishments will be the general
topic. The agenda for this event is still under development,
and will be posted at http://www.health.state.mn.us/divs/
eh/food/pwdu/fsp/index.html in early November.
October 7, 2015 FSP – CANCELLED
Please note: The FSP videoconference scheduled for
Wednesday, October 7, 2015 has been cancelled.
Food Safety Partnership – Plus
Food Safety Partnership – Plus (FSP+) events 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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Regulators’ Breakfast
Community Health Conference
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 [email protected], 651-201-4509.
“Public Health: Everyone, Every Day, Everywhere” is the
theme of the 2015 Community Health Conference (CHC).
Learning objectives include:
• Link emerging global, national, tribal and state public
health issues and opportunities to public health at
the community level.
Food Safety Classroom Training
• Discover proven, innovative and creative ways
colleagues are approaching public health practices.
Minnesota Department of Health,
Food, Pools, and Lodging Services
Section (MDH FPLS) has developed
and provides Food Safety Classroom
Training sessions on a regular basis
to inspection and management staff from MDH and local
delegated health agencies. This training is provided to
advance knowledge, encourage standard procedures
and promote uniformity between inspection staff. It is
considered “Core” training and topics covered include:
• Improve knowledge of ways to create health and
advance health equity for all people in Minnesota.
The 2015 Community Health Conference, sponsored by
the State Community Health Service Advisory Committee
(SCHSAC) and the Minnesota Department of Health
Public Health Practice Section will be held October 7 – 9 at
Cragun’s Conference Center, Brainerd.
FSP members may be interested in the Poo Fighters 2015
Tour: Norovirus! presentation, developed by MDH FPLS
and presented at the CHC by Lisa Marshall (St. PaulRamsey County EH).
• FDA and Minnesota food codes; statutes, rules and
regulations
• Proper equipment use (e.g., thermocouples and pH
meters)
Visit http://www.health.state.mn.us/divs/opi/pm/conf/ for
more information or to register.
• Effective communication and report writing
• Risk-based inspections
Over the six days of classroom training, we build upon
the learning. The last day we take what has been learned
and in teams, document a complex flow chart, identify
hazards and CCPs, determine applicable MN food code
rules, practice demonstration of knowledge in relation to
the food identified in the flow chart and write a risk control
plan using the examples provided.
St. Louis County Health & Human Service Conference
We have training scheduled in autumn:
All training takes place at the MDH Freeman Building in
St. Paul.
This conference draws together more than 2,500 health
and human service practitioners and 150 exhibitors from
the public and private sectors for two days of training and
networking. Conference offerings include 116 (1 ½ hour)
workshops and 11 (3 1/2 hour) institutes. Participants can
attend workshops and institutes of their choice throughout
the conference.
Contact Jim Topie ([email protected]; 218-3026154) to reserve a spot for yourself or other staff from
your agency or for information about future sessions.
Visit http://www.stlouiscountymn.gov/GOVERNMENT/
DepartmentsAgencies/HealthHumanServices/
HHSConference.aspx for more information or to register.
Mark your calendars for October 15 – 16, 2015, for the
33rd Annual St. Louis County Health & Human Service
Conference at the Duluth Entertainment Convention
Center (DECC). This year’s theme is “The Dance of
Compassion.”
• September 16, 17 and 18
• September 23, 24 and 25
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Healthy Swimming Update
Additionally, this will ensure operators can still reasonably
measure the disinfectant residual. Most test kits for
measuring chlorine and bromine have an upper limit to
how high they can measure the chemical. Most standard
kits measure to this level. Available data suggests there
is not a health risk from these proposed higher levels of
chlorine and bromine.
Higher Disinfectant Residuals = Safer Pools
Proposed changes to the Minnesota pool code will help
make swimming safer. As reported in the last issue of this
newsletter, the Minnesota Department of Health (MDH)
is proposing to amend Minnesota Rules, part 4717.1750
to revise the existing state standard governing the water
chemistry operational ranges for all public swimming and
spa pools (pools). This revision includes language that
will:
The proposed reduced pH allowable range (Minnesota
Rules, part 4717.1750, subpart 5, pH) in all pools is
needed because the efficacy of the disinfectant residual
is dramatically impacted by the pH of the pool water.
Pathogen inactivation can be severely affected by
higher pH levels. Maintaining pH between 7.2 and 7.8
is reasonable because it allows for the efficacy of the
disinfectant residual and bather comfort.
• Increase the minimum
required disinfectant residual
for some pools.
Healthy Swimming Resources
• Increase the maximum
allowable disinfectant
residual for all pools.
• CDC Healthy Swimming/Recreational Water
http://www.cdc.gov/healthywater/swimming/pools/
disinfection-team-chlorine-ph.html
• Decrease the maximum
allowable pH for some pools.
• MDH Beaches, Pools and Lodging
http://www.health.state.mn.us/topics/recreation/index.html
These proposed rule amendments will assist in providing
a healthier swimming environment while also allowing
for greater ease of pool operation. This change was
requested by many swimming pool operators and
inspectors.
Changes to Minnesota Rules, part 4717.1750, subpart 3,
Disinfectant residual, will raise the minimum disinfectant
residual to 1.0 part per million (ppm) chlorine or 2.0 ppm
bromine. Data from the U.S. Centers for Disease Control
and Prevention (CDC) show these minimums can provide
effective disinfection of most pathogens other than
Cryptosporidium.
An upper limit of 10 ppm chlorine and 20 ppm bromine
has been chosen to help ensure the minimum disinfection
is maintained and to provide a margin of safety for
bathers.
Source: U.S. Centers for
Disease Control and Prevention
4
Tip of the Quarter
2. Name and address of the supplier.
Parasitic Destruction –The Facts
3. All species of fish that are frozen for parasitic
destruction and provided to the establishment.
4. Exact temperature to which the fish specified in (3)
above are frozen.
Lightly cooked, raw, raw-marinated, and cold-smoked fish
may be desired by consumers for taste or perceived
nutritional reasons. Sushi, ceviche, green (lightly
marinated) herring, and cold-smoked salmon are just a
few examples of fish that are commonly eaten without
having been cooked thoroughly using heat.
5. The length of time for which the fish specified in (3)
above are frozen at the temperature specified in (4)
above.
Raw molluscan shellfish and certain species of large tuna
Thunnus alalunga, Thunnus albacares (Yellowfin tuna),
Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna,
Southern), Thunnus obesus (Bigeye tuna), or Thunnus
thynnus (Bluefin tuna, Northern), may be served or sold in
a raw, raw-marinated, or partially cooked ready-to-eat form
without freezing.
Fish from natural bodies
of water may carry
parasitic worms that
can infect and injure
consumers who eat such
raw fish dishes. The
worms are often deeply
imbedded inside fish
muscle. Thorough freezing kills these worms if the fish
are subjected to a low enough temperature for a long
enough time. In order to ensure destruction of parasites,
the food code requires fish that is not thoroughly cooked
to 145°F to be frozen before service.
Emergency Preparedness Planning
Emergency preparedness is not only for Gulf Coast
residents, Midwesterners or Californians. Many
communities may be impacted by several types of events
during their lifetime. Americans travel more than ever too,
it is important to be prepared.
If a food service establishment serves raw or
undercooked fish, the establishment must provide proof
that the fish has been frozen for parasitic destruction.
Time and temperature records must be maintained on
site for 90 days, as required by Minnesota Rules, part
4626.0355.
Knowing what to do before, during, and after an event is
very important part of being prepared. Being prepared may
make all the difference when seconds count!
Make a Plan
Fish may be frozen on site for parasitic destruction in the
following manner:
It is important to know what type of hazards are in your
area and prepare for them. It is also important to plan
ahead with family members in case of a storm or other
natural disaster events.
1. Frozen and stored at a temperature of -20°C (-4 °F)
or below for 168 hours (seven days) in a freezer
OR
2. Frozen at -35°C (-31 °F) or below until solid and
stored at -35°C (-31°F) or below for a minimum of
15 hours.
Make a Kit
• A disaster kit has a collection of basic supply items
your family may need during an emergency.
If an establishment purchases fish from a supplier, a letter
must be provided which states that the fish provided by
the supplier has been frozen for parasitic destruction
according to the Minnesota food code requirements. The
following information must be provided in the parasitic
destruction letter from the supplier:
• Assemble your kit well in advance so you have the
essentials ready when disaster strikes.
For more information on preparing for disaster please visit
www.ready.gov
1. Name and address of the establishment.
5
Bug of the Quarter
infection. Also, some people
experience vomiting as a
symptom and this can often
expel the worm from the body.
Anisakiasis
Source: http://www.cdc.gov/
parasites/anisakiasis/
Where is anisakiasis found?
What is anisakiasis?
Anisakiasis, or herring worm disease, is a parasitic
disease caused by nematodes (worms) that attach to the
wall of the esophagus, stomach, or intestine. The best
ways to prevent this disease is to avoid eating raw or
undercooked fish or squid.
Anisakiasis is most commonly found in areas where eating
raw fish is popular, such as Japan. However, since eating
undercooked fish is becoming more common, there have
been cases seen in the United States, Europe, South
America, and other areas of the world. Anyone who eats
undercooked or raw fish or squid is at risk.
How does one become infected?
How is it diagnosed?
When certain infected marine mammals (such as whales
or sea lions) defecate into the sea, eggs are released
and become infective larvae while in the water. These
larvae are ingested by
crustaceans, which are
then eaten by fish or
squid. When humans
eat raw or undercooked
infected fish or squid,
they ingest nematode
larvae. Once inside
the human body, the
larvae can invade the
gastrointestinal tract.
Eventually, the parasite
dies and produces an
inflamed mass in the
esophagus, stomach, or
intestine.
A history of eating undercooked fish or squid is helpful.
Diagnosis is generally made by endoscopy, radiography,
or surgery if the worm
has embedded.
Can anisakiasis be
transmitted human to
human?
No. Anisakiasis cannot
be transmitted human
to human.
What are the signs
and symptoms?
The signs and
symptoms of
anisakiasis are
abdominal pain,
nausea, vomiting,
abdominal distention,
diarrhea, blood and
mucus in stool, and
mild fever. Allergic
reactions with
rash and itching,
and infrequently,
anaphylaxis, can also
occur.
Some people experience
a tingling sensation after
or while eating raw or
undercooked fish or
squid. This is actually
the worm moving in the
mouth or throat. These
people can often extract
the worm manually from
their mouth or cough up
the worm and prevent
6
How can I prevent anisakiasis?
Summary
Do not eat raw or undercooked fish or squid.
Production of homemade
food products like baked
goods, jams and pickles
(called Cottage Food
Production) has moved
beyond the occasional
fundraising bake-sale or gift from a neighbor. For many
small entrepreneurs in Minnesota, selling foods prepared
in their homes has become a sustainable small business
with sales at community events and farmers’ markets. This
brief explores the potential risks and benefits of expanding
current regulations to allow expansion of sales of cottage
foods in Minnesota. From allergens and hygiene to
supporting the local economy- what are the pros and cons
of the cottage foods industry?
The FDA recommends the following for seafood
preparation or storage to kill parasites.
• Cooking (Seafood in General) Cook seafood
adequately (to an internal temperature of at least
145° F [~63° C]).
• Freezing (Fish) At -4°F (-20°C) or below for 7 days
(total time), or
• At -31°F (-35°C) or below until solid, and storing at
-31°F (-35°C) or below for 15 hours, or
• At -31°F (-35°C) or below until solid and storing at
-4°F (-20°C) or below for 24 hours.
The impact of timely state appropriations for
Minnesota’s response to Porcine Epidemic Diarrhea
What is the treatment?
Publication date: May, 2015
Authors: Nandita S. Mirajkar, Michael P. Murtaugh, Kaylee
Myhre Errecaborde, William Hueston
Complete issue brief: http://www.foodpolicy.umn.edu/policysummaries-and-analyses/impact-timely-state-appropriationsminnesota%E2%80%99s-response-porcine
The treatment for anisakiasis may require removal of the
worm from the body by endoscopy or surgery.
Articles and Case Studies
• Anisakiasis and Gastroallergic Reactions
Associated with Anisakis pegreffii Infection, Italy
http://wwwnc.cdc.gov/eid/article/19/3/12-1017_article
Summary
Pork production generates $6.9 billion in Minnesota
and accounts for 35% of the state’s livestock earnings.
The emergence of a novel infectious disease known as
Porcine Epidemic Diarrhea (PED) in the U.S. in April 2013
resulted in the death of millions of piglets and subsequent
increased pork prices across the country. This issue brief
explores the challenges and steps taken to respond to
the PED outbreak and evaluates the role of timely state
appropriations in Minnesota’s response to PED.
• Case study of 4-year-old boy
http://www.cdc.gov/dpdx/monthlyCaseStudies/2006/
case189.html
• Case study of 56-year-old man
http://www.cdc.gov/dpdx/monthlyCaseStudies/2003/
case112.html
In the News
University of Minnesota Food Policy Research
Center
Cottage food production in Minnesota: arguments for
expanding access and potential risks
http://www.foodpolicy.umn.edu/policy-summaries-andanalyses/cottage-food-production-minnesota-argumentsexpanding-access-and
7
• View indicators of food access for selected
subpopulations.
Current Challenges in Determining the Impact of Food
Deserts on Urban Childhood Nutrition and Health
• Download census-tract-level data on food access
measures.
Publication date: May, 2015
Authors: Jordan P. Holland, Mark A. Pereira
Complete issue brief: http://www.foodpolicy.umn.edu/
policy-summaries-and-analyses/current-challengesdetermining-impact-food-deserts-urban-childhood
http://www.ers.usda.gov/data-products/food-access-researchatlas/.aspx
Minnesota Food Charter
Summary
The Minnesota Food Charter is a roadmap designed to
guide policymakers and community leaders in providing
Minnesotans with equal access to affordable, safe, and
healthy food regardless of where they live. This access
improves the health and wellbeing of residents and also
has the potential to significantly improve the state’s
economy.
Definitions of the term “food desert” vary widely and can
be the subject of emotionally-charged debate. With no
standard definition of a food desert in place, assessment
of how much of the U.S. population is affected can vary
tremendously.
http://mnfoodcharter.com/
The potential negative impact of food deserts on child
nutrition, and in turn child growth, development, and
overall health, is a public health issue of particular
concern. This Issue Brief summarizes what constitutes
a food desert, impacts on children and future research
challenges.
Food Code Revision
Food Access Resources
Minnesota is currently in the process of revising the
Minnesota food code, Minnesota Rules, chapter 4626.
Look for more rulemaking updates in future issues.
USDA
The Food Access Research Atlas from
USDA:
Draft proposed rule language
online
• Presents a spatial overview of
food access indicators for lowincome and other census tracts using different
measures of supermarket accessibility.
Food establishment operators,
public health professionals and other
interested members of the public
are encouraged to review proposed
language for the Minnesota food code. Draft proposed rule
language posted online includes all eight chapters:
• Provides food access data for populations within
census tracts.
• Offers census-tract-level data on food access that
can be downloaded for community planning or
research purposes.
1. Purpose and Definition
What can you do with the Atlas?
2. Management and Personnel
3. Food
• Create maps showing food access indicators
by census tract using different measures and
indicators of supermarket accessibility.
4. Equipment, Utensils, and Linens
5. Water, Plumbing, and Waste
8
6. Physical Facilities
• Supporting evidence demonstrating why your
proposed language is needed and reasonable
7. Poisonous or Toxic Materials
Resources and contact information
8. Compliance and Enforcement
Please review the drafts and provide your comments and
corrections. Your feedback will help us identify and correct
missing words, incomplete sentences and incorrect
citations (cross-references).
• Linda Prail, rule revision coordinator:
[email protected]; 651-201-5792
• Minnesota Food Code Rule Revision:
http://www.health.state.mn.us/divs/eh/food/
code/2009revision/index.html
Intent and meaning of the rule
• Proposed Draft Food Code Language Form:
http://www.health.state.mn.us/divs/eh/food/
code/2009revision/proplangform/index.html
If you disagree with any of the revisions that are being
proposed, please let us know. In order to best understand
and document your point of view, we need the following
information:
• 2013 FDA Food Code:
http://www.fda.gov/food/guidanceregulation/
retailfoodprotection/foodcode/ucm374275.htm
• Citation
• Your proposed language
• Current draft language
Partnership and Workforce Development Unit Staff Contact Information
Name
Email
Phone
Steven Diaz, FPLS manager
[email protected]
651-201-3983
Kim Carlton, PWDU supervisor
[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
9