Minnesota Department of Health (MDH),
Food Safety Partnership (FSP) and PWDU
Quarterly Update
November 2015
2015 Training Calendar
In this issue
Note From the Editor....................................................... 1
2015 Training Calendar................................................... 1
Date
Org.
Details
Oct 7. – 9
MDH/
SCHSAC
Community Health
Conference
Cragun’s Conference
Center
Brainerd, MN
Including “Poo Fighters”
presentation (norovirus)
developed by FPLS,
presented by St. PaulRamsey County EH
Oct. 8 – 9
Iowa EHA
NEHA Region 4
Environmental Health
Conference
Waterloo, IA
Including “Poo Fighters”
presentations (Shigella
and hepatitis A) presented
by PWDU
Oct. 16
St. Louis
County
St. Louis County HHS
Conference
DECC
Duluth, MN
Including “Poo Fighters”
presentation (norovirus)
developed by FPLS,
presented by PWDU
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.
Plan Review for Retail
Food Establishments
MDH and MDA Plan
Review Cadres, plus
representatives of local
public health and industry
Training Events................................................................ 2
Healthy Swimming Update.............................................. 4
Bug of the Quarter........................................................... 5
Tip of the Quarter............................................................ 6
Emergency Preparedness............................................... 8
Rule Revision................................................................ 10
Partnership and Workforce Development Unit Staff Contact
Information.....................................................................11
Note From the Editor
Priorities
Most of us spend too much time on what is urgent and not
enough time on what is important. –Steven R. Covey
While putting together this issue of the Update, I was
struck by the variety of topics covered in the articles. And
by an underlying theme: preparation.
As environmental health professionals, an important part
of our work is to build and support a system that is both
robust and nimble. We provide science-based regulation
and training for food safety and related environmental
health concerns. We educate. We prepare. We respond.
Thanks for the time you spend on “what is important.”
Sarah and the PWDU team
1
Training Events
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.
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.
Great River Energy Field Trip
On August 11, 2105, FSP members gathered for a field
trip to learn more about renewable energy in Minnesota..
The group toured Great River Energy’s Elk River Energy
Recovery Station and Elk River Resource Processing Plant.
For registration details or site information, contact Jennifer
Rief at 651-201-4508, [email protected].
Our tour began with a presentation by Tim Steinbeck,
Director of the Resource Recovery Project.
From left: Patrick Kuisle (Hennepin
Co.), See Lee (MDH), Peggy
Spadafore (MDH), Lea Lakes (MDH),
Diane Olson (MDH), Aaron Gertz
(MDH), Solveig Wilmot (City of Edina),
Lee Renneke (City of Edina), Sue
Goepfert (Anoka Co.), Not pictured:
Jennifer Rief (MDH), Sarah Leach
(MDH)
Municipal solid waste in the receiving floor at the
Elk River Resource Processing Plant, above.
Great River Energy employees
monitor all phases of resource
recovery and energy production with
modern control equipment, above.
The Elk River Resource Recovery Station has a long history of power generation, as can be seen these images of a generator (l),
history display (c) and monitoring equipment (r).
2
Regulators’ Breakfast
We watched a video showing the process, and then
had a lively discussion. You can view the video at the
Elk River Resource Processing Plant website (http://
www.greatriverenergy.com/makingelectricity/biomass/
elkriverresourceprocessingplant.html).
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 (sarah.
[email protected]; 651-201-4509) for more information.
After donning hard hats and safety glasses, our group
followed Tim on a tour of the recovery station, where
municipal solid waste from Anoka, Hennepin and
Sherburne counties is collected daily and processed into
refuse-derived fuel. At this facility, employees manage a
multi-step process to remove recyclables and grind the
refuse to prepare it for use as fuel. A highlight for tour
participants was watching the crane operator remove large
items before the grinding step.
The next Regulators’ Breakfast will be held Wednesday,
December 2, 2015, 8:30 a.m. – 10:00 a.m. (just prior to
the FSP+ videoconference).
Food Safety Classroom Training
The second stop on our field trip was the Elk River
Resource Processing Plant, just up the road from the
Resource Recovery Station. The plant has been in
operation for over 60 years! We were able to see vintage
generators and out-of-use computer monitoring equipment
as well as the current control room. Even though the plant
was off-line for routine maintenance during our visit, Tim
provided a wealth of information about the amount of fuel
used and energy produced, how control systems work and
the ways ash is scrubbed.
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:
• FDA and Minnesota food codes; statutes, rules and
regulations
Thanks to all who participated, and in particular to Tim
Steinbeck and Brenda Geisler from Great River Energy for
making the tour a successful educational event.
• Proper equipment use (e.g., thermocouples and pH
meters)
• 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.
Training sessions are scheduled for January 13 - 15 and
February 10 - 12, 2016. Contact Jim Topie (james.topie@
state.mn.us; 218-302-6154) to reserve a spot for yourself
or other staff from your agency or for information about
future sessions.
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 available at the Food Safety
Partnership website (http://www.health.state.mn.us/divs/eh/
food/pwdu/fsp/index.html).
All training takes place at the MDH Freeman Building in St.
Paul.
3
Poo Fighters 2015 Tour
Food safety education has hit the road this year with a
multi-state Poo Fighters tour. The Poo Fighters training
modules were developed for the annual workshop for
instructors of certified food manager (CFM) courses. The
workshop committee, including staff from state and local
regulatory agencies as well as U of MN Extension and
private industry, developed training modules focusing on
the five reportable pathogens:
• Norovirus (not reportable in Minnesota)
Poo Fighters Sarah Leach and Jim Topie (MDH Food, Pools,
and Lodging Services) at the National Environmental Health
Association Region 4 conference in Waterloo, Iowa.
• E. coli O157:H7
• Salmonella spp.
Healthy Swimming Update
• Shigella spp.
• Hepatitis A
Swimming and Diapers
After a sold out show at the CFM workshop (April 2015),
Poo Fighters booked dates in St. Cloud (Minnesota School
Nutrition Association Annual Conference, August 2015),
Brainerd (Community Health Conference, October 2015),
Waterloo, Iowa (National Environmental Health Association
Region 4, October 2015), Duluth (St. Louis County Health
and Human Services, October 2015), and Bloomington
(Association of Correctional Food Service Affiliates Annual
International Conference, August 2016).
This past summer, the Minnesota Department of
Health investigated a waterborne outbreak of norovirus
gastroenteritis associated with a boating group that
swam in the Mississippi River. Ultimately, the water was
determined to be contaminated by a young, diapered
child who had onset of vomiting 2 days prior to the
outing. The child spent the afternoon on the boat, but the
child’s parent reported he did not change any diapers
during that time. Swim diapers are not leak proof and do
not keep germs from contaminating the water.
Attendees acquire resources and skills for educating
colleagues and the public on the topics of foodborne illness
(FBI) reporting and investigation in Minnesota. Sessions
improve knowledge of foodborne illness and dispel
myths about transmission. The presentations use real-life
examples from familiar settings to bring scientific facts and
regulatory requirements to life.
This outbreak highlights the importance of excluding
ill individuals from swimming activities even if they are
wearing swim diapers or swim pants.
Swim diapers and swim pants can give parents and
aquatics staff a false sense of security regarding fecal
contamination. Like older children and adults, diapered
children who have diarrhea should NOT go swimming!
Each 60-minute module is tied together by a band tour
theme with the following components:
• The Band – human and economic burden, pathogen
biology, symptoms, treatment
Key facts about swim diapers:
• Event Staff – foodborne illness risk factors, person in
charge/certified food manager roles
• Poo Fighters Diarrhea & Vomit Tour – foodborne
illness hotline, number of outbreaks
• Swim diapers are designed to contain solid waste
not diarrhea.
• Classic Hits – historic or well-known outbreaks
• Swim diapers do not prevent diarrhea-causing
germs like norovirus and Cryptosporidium from
leaking into the water.
• New Releases – recent outbreaks
• Summary, Q & A – review and extend learning, selfcorrect and discuss quiz
Contact Sarah Leach ([email protected]; 651-2014509) if you would like Poo Fighters to play your town.
• Swim diapers are not a replacement for frequent
diaper changing.
4
Bug of the Quarter
• 1 acquired in a laboratory setting
Brucella Species
Six cases of brucellosis in Minnesota were Brucella suis
(associated with pigs):
What is brucellosis?
Brucellosis is a disease,
caused by bacteria,
which affects many
different kinds of
animals – including
sheep, goats, cattle,
elk, pigs, camels and
dogs. However, it can
also cause disease in
humans.
• 6 exposed through animal contact such as working at
a slaughtering facility in the past or hunting feral swine
• 1 foodborne such as preparing infected meat from
feral pigs
One Minnesota case was Brucella canis (associated with
dogs):
• Exposed to infected dogs
How do people get brucellosis?
People with brucellosis
may develop fever,
sweats, headaches,
back pains, and physical weakness. Complications of
infection can occur and can involve the bones and joints,
heart, liver, and reproductive organs. Symptoms can
appear anywhere from five days to several months after
exposure.
People can be infected with brucellosis bacteria by:
• Eating or drinking something that’s been
contaminated with the bacteria
• Mucus membrane contact with the bacteria, or
through breaks in the skin
• Inhaling the bacteria, such as in a laboratory setting
The most common way that people get the disease
is by drinking or eating unpasteurized, contaminated
milk or cheese. You can also get it by breathing in the
bacteria. That happens less often, but it can be a hazard
for people in some kinds of jobs – people who work in
labs or slaughterhouses, for example. Infected wounds
can be a problem for veterinarians, slaughterhouse
workers, or hunters. Hunters can get it by preparing food
that is contaminated with brucellosis bacteria, or eating
undercooked wild game.
Human cases of brucellosis are uncommon, with only
about 100 cases a year reported in the U.S. Although
brucellosis can make you very sick, it is rarely fatal.
Brucellosis has been eradicated from domestic livestock
herds in the U.S. although feral swine populations in the
southern U.S. continue to be a problem. Most cases of
brucellosis in the U.S. likely acquired their infection in a
foreign country, or consumed dairy products produced in
a foreign country where Brucella is common.
There were 23 confirmed cases of brucellosis reported
in Minnesota from 1995 through 2014. From January
through August of this year (2015), there have been four
cases reported in Minnesota.
Of the 16 cases of brucellosis in Minnesota with exposure
information, 12 were Brucella melitensis (associated with
sheep, goats, camels, and cattle):
• 8 likely exposed through drinking raw cow, camel,
or goat milk, or eating unpasteurized cheeses
5
Tip of the Quarter
Can brucellosis be treated?
Catering
Brucellosis can be treated with antibiotics – but it
can take a long time, and treatment can be difficult.
Depending on the severity of the illness – and when
treatment is begun – it can take anywhere from a few
weeks to a few months to recover.
Every day, Minnesota food establishments provide food
service at events such as weddings, graduation parties
or business conferences. The challenges of safely
preparing, storing, and transporting large volumes of
food typically associated with catered events present
increased food safety risks. This fact sheet highlights
important requirements and safety considerations for food
establishment operators who want to cater in Minnesota.
Can brucellosis be prevented?
There is no vaccine available for brucellosis. However,
you can reduce your risk if you avoid eating or drinking
unpasteurized milk, cheese and ice cream. Hunters
should wear rubber gloves when field dressing animals
and when preparing the meat.
Licensing
Food establishments that prepare food under contract in
support of an event such as a reception, party, luncheon,
conference, ceremony or trade show must be licensed. All
caterers operating in Minnesota, including those based in
neighboring states, must operate in compliance with the
Minnesota food code.
Resources
• Eurasian Swine: Early Detection Species,
Minnesota Department of Natural Resources
(http://www.dnr.state.mn.us/invasives/
terrestrialanimals/eurasianswine.html)
Food establishments in Minnesota are licensed by a
variety of different agencies. The establishment’s location
and menu determine which agency will issue the license.
To find out which agency will issue a license, see the
Licensing website. Contact the agency that issues
the license for the establishment for more information
about how the Minnesota food code applies to your
establishment.
• Feral Pig Hunting, Wisconsin Department of
Natural Resources (http://dnr.wi.gov/topic/hunt/
feralpig.html)
• Brucellosis, U.S. Centers for Disease Control and
Prevention (http://www.cdc.gov/brucellosis/)
• Brucellosis Disease Information, USDA Animal and
Plant Health Inspection Service (https://www.aphis.
usda.gov/wps/portal/aphis/ourfocus/animalhealth/
sa_animal_disease_information/sa_cattle_health/
sa_brucellosis/ct_brucellosis_disease_information/)
Other ordinances, such as, zoning, building, and liquor
may apply.
Certification
Minnesota food code requires one full-time
Minnesota certified food manager (CFM) in most
food establishments. To find out more about CFM
requirements, training and certification see the Minnesota
Certified Food Manager (CFM) website.
Menu, food flow and equipment
Menu and food flow determine the type of equipment
required and whether the operation can be approved.
Menu changes may affect equipment requirements.
6
• Avoid the temperature danger zone (between 41°F
and 140°F).
Food flow includes all receiving, storage, preparation and
service steps.
• Properly store food and wash, rinse, and sanitize
food-contact surfaces.
Food must be adequately protected when transported,
stored or displayed to prevent cross-contamination or
contamination by dust, insects or other sources. Food
grade containers capable of maintaining food at safe
temperatures in a sanitary manner are required for
delivery or catering. Food, equipment and vehicles must
be kept clean.
The Food Business Fact Sheets website provides more
information about Minnesota food code requirements,
such as employee personal hygiene, temperature and time
requirements for foods, serving locally grown produce in
food facilities, cooling potentially hazardous foods, and safe
operation of a food establishment.
Keeping food safe
Frequently asked questions
A caterer is responsible for maintaining control and
ensuring the safety of the food from receiving to service.
Can more than one business operate out of the same location?
When food is being prepared for a catering event, the
following can increase the risk of a foodborne illness
outbreak:
Yes. Any facility used for catering operations must meet
construction standards appropriate to the menu and volume
of food prepared in that kitchen. Each operator in a shared
space must obtain a license to operate at that location.
• Poor employee health and hygiene
Can caterers cook and assemble food on site at contracted
events?
• Improper cooking temperatures and times
• Food from unsafe sources
Yes. Foods may be cooked and assembled on site
when control measures are followed to reduce the risk of
foodborne illness. Each catering business is unique and
operators should discuss menu and food flow, volume and
timing, equipment, cleaning and sanitizing, and utilities with
their inspector to determine specific requirements.
• Improper hot and cold holding temperatures and
times
• Cross contamination and contaminated equipment
Some effective control measures to reduce the risk of
foodborne illness are:
Are there additional requirements a caterer needs to consider?
• Exclude ill employees, wash hands properly, and
limit bare hand contact with food.
Yes. Caterers must meet safe operation requirements
including water supply, sewage disposal, and utilities.
Before providing food catering services contact your
inspector or licensing agency for plan review requirements.
• Cook raw animal foods to at least the minimum
temperatures and times.
• Verify food source and evaluate received foods
for temperature abuse, cross-contamination and
labeling.
MDH or the agency issuing the license must approve
food service plans before new construction or remodeling
begins. MDH plan review resources are available at the
Plan Review website.
7
ECHO
Resources
• Licensing (http://www.health.state.mn.us/divs/eh/
food/license/index.html)
• Caterer’s Permit with Alcohol, Minnesota
Department of Public Safety (http://
mn.gov/elicense/licenses/licensedetail.
jsp?URI=tcm:29-2728&CT_URI=tcm:27-117-32)
• Minnesota Certified Food Manager (CFM) (http://
www.health.state.mn.us/divs/eh/food/cfm/index.html)
• Food Business Fact Sheets (http://www.health.state.
mn.us/divs/eh/food/fs/index.html)
• Plan Review (http://www.health.state.mn.us/divs/eh/
food/license/planreview.html)
• Food Business Safety (http://www.health.state.mn.us/
divs/eh/food/)
Emergency Information for Community Members
In an emergency, ECHO (http://www.echominnesota.
org/in-an-emergency/community-members) will work
with public officials to provide you and your family with
the information that you need to stay healthy and safe in
multiple languages.
In the event of a public health or safety crisis:
• Call ECHO Phone: ECHO Phone (1-888-883-8831
toll free within Minnesota) will provide background on
the situation as well as instructions on how to stay
safe and where to go for more information. ECHO
Phone will be updated as needed, so be sure to call
back frequently.
Emergency Preparedness
Before Winter Storms and Extreme Cold
• Log on to ECHO Web: Our home page will have
updated information on the situation and additional
resources. ECHO Web will be updated as the
situation changes, so be sure to check back for the
most recent information.
Winter is right around the corner. Before the first winter
storm strikes consider the following supplies:
• Emergency kit supplies for your home and vehicle.
• Tune in to Public Radio: ECHO’s partners in local
public radio stations across the state will broadcast
emergency messages in multiple languages. Tune in
to your local public radio station for situation updates
and where to go for more information.
• Purchasing a NOAA Weather Radio to hear the
latest alerts and warnings.
• Download free smart phone apps from FEMA and
the American Red Cross to find shelters, first aid
information and to find assistance for recovery.
• Watch ECHO TV: on Twin Cities Public Television
and local public access cable stations. During a
major statewide emergency, information in multiple
languages will broadcast so that you and your family
know what to do to stay healthy and safe.
• Check heat source supply.
Winter storms can range from a light snow over a few
hours to a blinding blizzard. Extreme low temperatures,
ice, and strong winds increase the likelihood of taking out
power. Storms have the potential to last for several days.
Your family might not be together when a winter storm
hits, so it is important to make a Family Communication
Plan ahead of time.
And always listen to the instructions of public health and
safety officials – they are here to help you.
For more information visit America’s PrepareAthon! (http://
www.community.fema.gov/).
• Winter Storms and Extreme Cold (http://www.ready.
gov/winter-weather)
• Winter Weather (http://emergency.cdc.gov/disasters/
winter/index.asp)
• Preparedness Content for Social Media (http://www.
cdc.gov/phpr/postcards.htm)
8
10 Ways to Build Resilience
Here are some tips from the American Red Cross
(http://www.redcross.org/) and American Psychological
Association (http://www.apa.org/) to build your resilience
and be prepared for an emergency or natural disaster.
1
Good relationships with close family members, friends
or others are important. Accepting help and support from
those who care about you and will listen to you strengthens
resilience. Some people find that being active in civic
groups, faith-based organizations, or other local groups
provides social support and can help with reclaiming hope.
Assisting others in their time of need also can benefit the
helper.
You can’t change the fact that highly stressful events
happen, but you can change how you interpret and respond
to these events. Try looking beyond the present to how
future circumstances may be a little better. Note any subtle
ways in which you might already feel somewhat better as
you deal with difficult situations.
Accept that change is a part of living
Move toward your goals
Develop some realistic goals. Do something regularly
— even if it seems like a small accomplishment — that
enables you to move toward your goals. Instead of focusing
on tasks that seem unachievable, ask yourself, “What’s one
thing I know I can accomplish today that helps me move in
the direction I want to go?”
5
Nurture a positive view of yourself
8
Keep things in perspective
9
Maintain a hopeful outlook
Even when facing very painful events, try to consider the
stressful situation in a broader context and keep a longterm perspective. Avoid blowing the event out of proportion.
An optimistic outlook enables you to expect that good
things will happen in your life. Try visualizing what you
want, rather than worrying about what you fear.
10
Certain goals may no longer be attainable as a result of
adverse situations. Accepting circumstances that cannot be
changed can help you focus on circumstances that you can
alter.
4
7
Developing confidence in your ability to solve problems
and trusting your instincts helps build resilience.
Avoid seeing crises as insurmountable problems
3
Look for opportunities for self-discovery
People often learn something about themselves and
may find that they have grown in some respect as a
result of their struggle with loss. Many people who have
experienced tragedies and hardship have reported
better relationships, greater sense of strength even while
feeling vulnerable, increased sense of self-worth, a more
developed spirituality and heightened appreciation for life.
Make connections
2
6
Take decisive actions
Act on adverse situations as much as you
can. Take decisive actions, rather than
detaching completely from problems and
stresses and wishing they would just go
away.
9
Take care of yourself
Pay attention to your own needs and feelings. Engage
in activities that you enjoy and find relaxing. Exercise
regularly. Taking care of yourself helps to keep your
mind and body primed to deal with situations that require
resilience.
Additional ways of strengthening resilience may be
helpful. For example, some people write about their
deepest thoughts and feelings related to trauma or other
stressful events in their life. Meditation and spiritual
practices help some people build connections and restore
hope.
October 11, 2015. Columbia, South
Carolina.
The Red Cross provides hot meals,
snacks and water to residents affected by
the South Carolina floods.
Photo by Danuta Otfinowski/American
Red Cross
The key is to identify ways that are likely to work well for you
as part of your own personal strategy for fostering resilience.
Learning from your past: Some Questions to Ask Yourself
Focusing on past experiences and sources of personal
strength can help you learn about what strategies for
building resilience might work for you. By exploring
answers to the following questions about yourself and your
reactions to challenging life events, you may discover how
you can respond effectively to difficult situations in your life.
Consider the following:
• What kinds of events have been most stressful for
me?
• How have those events typically affected me?
• Have I found it helpful to think of important people in
my life when I am distressed?
To whom have I reached out for support in working through
a traumatic or stressful experience?
• What have I learned about myself and my
interactions with others during difficult times?
• Has it been helpful for me to assist someone else
going through a similar experience?
• Have I been able to overcome obstacles, and if so,
how?
• What has helped make me feel more hopeful about
the future?
To view the most current available draft language,
read more about the rule revision process, or provide a
comment, visit the Minnesota Food Code Rule Revision
website (http://www.health.state.mn.us/divs/eh/food/
code/2009revision/index.html).
Pool code
We will be requesting approval from the Governor’s
Office to publish a “Notice of Intent to Adopt Rules without
a Public Hearing” (Notice) in the State Register (http://
www.comm.media.state.mn.us/bookstore/mnbookstore.
asp?page=register). Publication of the Notice will start a
30 day period for the public to comment on the proposed
revisions.
To view information about pool code revision, visit the
Minnesota Pool Code Rule Revision website (http://www.
health.state.mn.us/divs/eh/pools/rulerevision.html).
Registered environmental health specialist/
sanitarian
The FPLS manager is reviewing an internal draft of the
proposed revisions to the REHS/RS rule. Once this review
is completed, the draft rule revisions will be given to the
Revisor for drafting into the correct format.
For more information about Minnesota’s environmental
health specialist/sanitarian registration, visit the
Environmental Health Specialist/Sanitarian website (http://
www.health.state.mn.us/divs/eh/san/index.html). Contact
Linda Prail ([email protected]; 651-201-5792) with
questions about REHS/RS rule revision.
Rule Revision
Minnesota is currently in the process of revising the
Minnesota food code, Minnesota Rules, chapter 4626, the
Minnesota pool code, Minnesota Rules, part 4717.1750,
and registered environmental health specialist/sanitarian rule,
Minnesota Rules, parts 4695.2500 through 4695.3200.
Look for more rulemaking updates in future issues.
Food code
Staff from the Food, Pools, and Lodging Services section
in MDH have worked with the Office of the Revisor of
Statutes to finish a complete version of the draft revised
food code. A complete “Revisor” draft is now posted on the
website.
10
Partnership and Workforce Development Unit Staff Contact Information
Name
Email
Phone
Steven Diaz, FPLS manager
[email protected]
651-201-3983
Kim Carlton, PWDU supervisor, 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, communication, program evaluation
[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
11