Minnesota Department of Health (MDH)
Food Safety Partnership (FSP) and
Partnership and Workforce Development Unit (PWDU)
QUARTERLY UPDATE
Volume 4, Issue 2, April 2010
A Message from PWDU
During the past three years, the Partnership and
Workforce Development Unit (PWDU) and other MDH
staff have worked with Food Safety Partnership
members (and other MDH partners) on numerous
workgroups, committees, and projects. Among our joint
accomplishments are:
 Delegation Agreement Advisory Council and the
Delegation Agreement they helped to create;
 Evaluation Protocol and Tools;
 Reorganization of FSP and a new focus on
member-requested training;
 Better emergency communication and response;
 Implementation of the new Freedom to Breathe
smoking laws and Abigail Taylor Pool Act;
 Increased collaboration among state and local
agencies on a variety of projects;
 Revision of the employee illness materials;
 Continued work by the IARC;
 Engagement in a new climate change project;
 The work of the Code Consensus Committee
which laid the foundation for Minnesota Food Code
rulemaking, now in progress.
Thank you for being such great partners.
Deborah and the rest of the PWDU team.
Section Headings
Training, Events, and Announcements ……….. 1
Food Code Rulemaking Update ………………
2
Food Safety Partnership Projects ….….……...
3
Bug of the Quarter: Allergens …..….…………
4
Food Matters ……………………………………
5
Climate Change Corner……………………...…
6
PWDU News……………..………………………
7
Environmental Odds and Ends ………………..
8
PWDU Staff Contact Information .................…. 9
Training, Events & Announcements
Food Safety Partnership Meetings

The next Food Safety Partnership videoconference will be held on April 6, 2010 from
9:30 a.m. to 1:00 p.m. The meeting will be
hosted from the Freeman building in St. Paul.
Video-conference sites have been reserved at
MDH regional offices and other locations.
The April 6 meeting will include the usual reports
from Epidemiology and IARC; updates on
rulemaking and evaluation; and sessions on
hand hygiene, MDA’s environmental sampling
project; and a session on ethnic foods and food
processes.
Please join us at this or other future meetings.
PWDU Quarterly Newsletter
Page 1 of 10
FSP Meetings and Events, continued.

FSP meetings are also scheduled for June 8,
and October 5, 2010 from 9:30 a.m. to 1:00 p.m.

The Second Annual Program Evaluation
Workshop will be held on June 8 after the FSP
videoconference, from 2:00 p.m. to 4:00 p.m.

The 2nd Annual Food Safety Partnership Field
Trip will be held in June, 2010. Field trip
locations have not yet been determined.

For information regarding any of these events,
contact Deborah Durkin (651-201-4509 or
[email protected]).
Spanish Language Food Safety Training
April 7, 2010, 9:00 - 11:00 a.m.
Extension Educator Elena Yepiz will be offering Food
Safety Employee Training in Spanish in St. Paul on
April 7 from 9-11 a.m. This two hour course is geared
for front line workers in the food service industry who
are not necessarily the Certified Food Manager.
For more information, contact Connie Schwartau (507337-2819 or [email protected]). Spanish
speakers can contact Elena directly at 763-767-3518.
MEHA Spring Conference
May 5 to 7, 2010
Second Annual Program Evaluation Workshop
June 8, 2010, 2:00-4:00 p.m.
By June 2010, PWDU will have completed formal
evaluation of seven city and county programs.
(Evaluation materials were piloted in the MDH St.
Cloud office in and Anoka County in early 2009.)
The Second Annual Program Evaluation Workshop will
be held on Tuesday, June 8, 2010, from 2:00 to 4:00
p.m., after the Food Safety Partnership meeting.
Meeting details will be available in May.
Staff will use this time to: (1) describe modifications to
the protocol and materials; (2) provide summary data
from the first seven evaluations; and (3) introduce the
program evaluation/PPMRS (Planning and
Performance Measurement Reporting System)
interface that has been designed to allow MDH and
local programs to perform their self-assessments and
review their evaluation results online.
The Minnesota Environmental Health Association
(MEHA) Spring Conference will be held at Ruttgers'
Bay Lake Lodge in Deerwood, May 5-7, 2010.
Keynote speaker, David Ludwig from Maricopa County,
Arizona will address legal issues in Environmental
Health. Presentations will include: Dan Haug’s “From
Fryer to Fuel Tank;” Jeff Luedeman on EH in Iraq;
Petrona Lee on “Using Restaurant Inspection Scores
to Improve Food Safety;” Tony Georgeson’s “New and
Future Developments with the Electronic Field
Inspection Program;” A session on “Pre-Demolition
Inspection of Abandoned Homes;” and a “Farm to
School” panel.
A formal agenda will be available soon and can be
viewed on the MEHA website at:
http://www.mehaonline.org/events.htm
International Food Protection Training
Institute (IFPTI) 2010 Courses
FSP-Plus Short Training Sessions
March 16 and May 25, 2010, 10:00 a.m. to Noon
The first FSP-Plus event, a plumbing and fire safety
training on March 16 was attended by more than 75
people. The second FSP-Plus event will be held on
May 25, 2010. The topic will be food allergies and
allergens: causes, symptoms, and responsibilities for
the consumer, sanitarian, and foodworker.
For more information, or to suggest training topics,
contact Michelle Messer (651-201-3657 or
[email protected]).
PWDU Quarterly Newsletter
The International Food Protection Training Institute
(IFPTI) is a non-profit organization established to
deliver food protection training for state and local food
safety professionals. The IFPTI 2010 Course Schedule
is available at: http://www.ifpti.org.
All costs for training and travel by state and local
participants in this training are reimbursed by IFPTI.
Page 2 of 10

Ruth Petran, ECOLAB/University of MN Ph.D.
Candidate
April 9-14: Conference for Food Protection
biennial meeting, Providence, R.I.
www.foodprotect.org.

Jamie Pfuhl, MN Grocers Association

Joseph Scimeca, Governor’s Food Safety and
Defense Task Force/Cargill
April 12-14: Food Safety and Security Summit,
Washington, D.C. Convention Center.
www.foodsafetysummit.com.

John Schiltz, Lake Elmo Inn

O. Peter Snyder, Hospitality Institute of
Technology and Management

Ken Schelper, Davanni’s

June 19-23: Association of Food and Drug
Officials annual conference, Norfolk, Va.
www.afdo.org.
Karen Swenson, Brown-Nicollet Environmental
Health

John Tracy, Stearns County

June 6-9: National Environmental Health
Association annual conference, Albuquerque.
www.neha.org.
John Weinand, City of Minnetonka Health
Division

Angie Wheeler, Minnesota Environmental Health
Association (MEHA)

Dale Yamnik, YUM Brands, Inc.
Food Code Rulemaking

State Community Health Services Advisory
Committee (SCHSAC) – to be determined
Food Code Advisory Committee and

Greg Abel, U.S. Food and Drug Administration –
Ex officio
Other Upcoming Events





May 22-25: National Restaurant Association
restaurant, hotel-motel show, Chicago, Ill.
www.restaurant.org/show/.
Rulemaking Update
On March 1, 2010, Colleen Paulus (MDH) and David
Read (MDA) announced the membership of the
Minnesota Food Code Rule Revision Advisory
Committee. Advisory Committee members are:

Paul Allwood, University of MN

Jon Christensen, MN Association of Meat
Processors

Arlene Coco, Prairie Kitchen Food Safety
Training

Dan DeLano, Olmsted County

Chris Gindorff, Lund Food Holdings

Ed Gorman, Gorman’s Restaurant

Bill Gunther, City of St. Paul

Tim Jenkins, City of Minneapolis

Jill Johnson, Local Public Health Association
Representative

Kristofer Keller, Washington County

Nona Narvaez, Anaphylaxis and Food Allergy
Association

Jim Olson, McDonald’s (Franchisee)

Lillian Otieno, SUPERVALU
PWDU Quarterly Newsletter
The first meeting of the Advisory Committee was held
by video-conference on March 18, 2010. For more
information about this or future meetings, the
rulemaking process, or the Advisory Committee,
contact Food Code Rule Coordinator, Linda Prail
([email protected] or 651-201-5792.)
Food Safety Partnership Projects
Hand Hygiene Project
The Hand Hygiene Workgroup
has two goals: (1) to review
current hand hygiene research;
and (2) to prepare a packet of
materials and strategies for hand
hygiene education.
The Hand Hygiene project – scheduled to begin in
January 2010 - was delayed due a staffing shortage in
the Partnership and Workforce Development Unit. A
first meeting of the workgroup will be held in mid-April.
Please contact Deborah Durkin, if you would like to be
part of this workgroup
([email protected]).
Page 3 of 10
Employee Illness Materials - Translated
“Bug” of the Quarter
Food Allergen, Allergy and Intolerance
Understanding Problem Foods: Allergens, Allergy
and Food Intolerance
Terms:

Food Allergen: A food allergen is any normally
harmless food that causes a reaction in an
allergic person.

Food Allergy: A food allergy is a negative
immune system response to a food or food
ingredient, most commonly a protein. An allergic
reaction occurs when the immune system
mistakenly identifies a normally harmless food as
harmful and prepares a defense by creating
disease-fighting antibodies.
The most common food allergy symptoms
include: tingling in the mouth; hives, itching or
eczema; swelling of the lips, face, tongue and
throat, or other parts of the body; wheezing,
nasal congestion or trouble breathing; abdominal
pain, diarrhea, nausea or vomiting; dizziness,
lightheadedness or fainting.
A sub-set of the new employee illness materials have
been translated and can be downloaded from the MDH
website at:
www.health.state.mn.us/divs/eh/food/pwdu/fsp/.
The following material was adapted from these
and other websites:
Cleveland Clinic
http://my.clevelandclinic.org/disorders/allergies/hic_pr
oblem_foods_is_it_an_allergy_or_intolerance.aspx
National Institutes of Health
http://www.nim.nih.gov/medlineplus/foodallergy.html.

Anaphylaxis: In some people, a food allergy can
trigger a severe and potentially fatal allergic
reaction called anaphylaxis. Symptoms may
include constriction and tightening of airways; a
swollen throat and difficult breathing; shock, with
a severe drop in blood pressure; rapid pulse; or
dizziness, lightheadedness or loss of
consciousness. Immediate emergency treatment
is critical for persons experiencing anaphylaxis.

Food Intolerance: Food intolerance is a digestive
system response. Food intolerance is more
common than food allergy. Lactose intolerance is
the most common food intolerance, affecting
about 10 percent of Americans, according to the
National Institutes of Health (NIH).
Symptoms of food intolerance can include:
nausea, stomach pain, gas, cramps or bloating,
vomiting, heartburn, diarrhea, headaches,
irritability or nervousness
Also See:
http://www.foodallergy.org/files/welcomingguests.pdf
to find Food Allergy Network’s new “Welcoming Guests
with Food Allergies” guide for restaurants.
PWDU Quarterly Newsletter
Page 4 of 10
Food Matters
Food Allergens, Continued.
How common are food allergies?
Also according to NIH, six to eight percent of children
under three years, and nearly four percent of adults
have food allergies. Food allergies cause roughly
30,000 emergency room visits and 100 to 200 deaths
each year in the United States.
What are the most common food allergies?
The foods that cause
people to react are
often the foods they
eat frequently. In the
U.S., the most
common food
allergies are milk,
eggs, peanuts, tree
nuts, fish, shellfish,
soy and wheat.
In U.S. children, the most common food allergies are to
eggs, milk, peanuts, and tree nuts.
Must the food allergen always be consumed?
Although most allergic reactions to food occur when
the allergen is ingested, exposure can occur through:

Direct contact: With severe allergies and some
foods (e.g., peanuts) direct skin contact with the
food may trigger an allergic reaction.

Cross-contamination: Cross-contact occurs
when the allergen is unintentionally included in
another food, or onto a surface or object.

Inhalation. With some allergens (e.g., peanuts,
fish) an allergic reaction may occur when the
person with allergies inhales dust or aerosols
containing the allergen.
How are allergy and intolerance different?
Food allergies can be triggered by a very small amount
of the allergen. Reactions occur every time the food is
ingested or contacted. People with food allergies must
usually avoid their allergens completely.
Food intolerances are frequently dose related. People
with food intolerance may not have symptoms unless
they eat a large portion of the food or eat the food
frequently.
For example, a person with lactose intolerance may be
able to drink milk in coffee or eat a baked product with
milk in it, but will become unwell, if they drink several
glasses of milk.
PWDU Quarterly Newsletter
The Pause That Refreshes: Soda Dispensers
May Add More Than Bubbles to Your Cup
International Journal of Food Microbiology,
Volume 137, Issue 1, 31 January 2010.
Soda fountain beverages in Virginia study contain
microorganisms, including coliform bacteria.
Researchers from Hollins University in Virginia
collected and analyzed 90 samples of three beverage
types (sugar sodas, diet sodas and water) from 20 selfservice and 10 personnel-dispensed soda fountains in
the area of Roanoke, Virginia.
Analysis showed that 48 percent of the beverages
contained coliform bacteria, 11 percent contained E.
coli, and 17 percent had Chryseobacterium
meningosepticum (associated with meningitis in
newborns and immunocompromised adults). Other
pathogenic microorganisms isolated from the
beverages included species of Klebsiella, Candida,
Staphylococcus, Stenotrophomonas, and Serratia.
Most of the identified bacteria showed resistance to
one or more of the 11 antibiotics tested.
Researchers ruled-out ice as a source of
contamination in follow-up testing.
"The large number of beverages and soda fountain
machines containing E. coli is still of considerable
concern... and suggests that more pathogenic strains
of bacteria could persist and thrive in soda fountain
machines if introduced," the authors wrote.
Dean Cliver, a professor of food safety from the
University of California Davis commented on the study,
saying that the safety of soda fountain beverages in a
particular community was directly related to the
enactment and enforcement of sanitation laws in that
community.
Dr. Cliver said,
“It's a matter of
what regulations
are in place, who
pays attention
and whether they
are being
followed."
Page 5 of 10
University of Minnesota Food Industry Center
Case Study: Westlund/Hallmark 2008 Recall
http://foodindustrycenter.umn.edu/vd/Publications/wes
tlandhallmark.pdf
The largest beef recall in U.S. history was instigated by
the release of an undercover video made at the
Westland/Hallmark Meat Company in California and
released by the United States Humane Society in early
2008.
No foodborne illness was associated with this recall of
143 million pounds of beef. However, the incident and
accompanying uproar - including more than 400,000
views on YouTube - led to changes in the U.S. food
handling system. A ban on the use and abuse of sick
and injured cattle – downer cows – in U.S.
slaughterhouses was finalized in March 2009.
Study authors look at this and other beef recalls, the
meat industry in general and the ground beef industry
in particular. The report also examines the case for
irradiation.
This case study by the Food Industry Center at the
University of Minnesota was funded by a grant from the
National Center for Food Protection and Defense.
Regarding Salmonella, Salami and Spice
The ongoing outbreak of Salmonella Montevideo, with
249 cases (on 3/11/10) in 44 states and the District of
Columbia, resulted in serial recalls of salami and other
ready-to-eat meats by a Rhode Island company over
several months. After the outbreak was linked to
imported red and black pepper used in these products,
the Food and Drug Administration began to investigate
the supply chain of pepper and other spices supplied to
company.
CDC has determined that the outbreak has been
ongoing, perhaps prior to 2009, and that it is not due to
a single source. A constant case rate suggests that
cases are not related to a single company. It is
believed that the outbreak is likely to continue until
current stocks of the spices are exhausted, and its
further importation is curtailed.
Commentary on this outbreak has focused on two
likely outcomes: (1) more pressure to monitor imported
foods, and (2) a resurgence of interest in irradiation,
despite consumer concerns.
PWDU Quarterly Newsletter
Climate Change Corner
Hennepin’s Cool County Initiative
Jack Brondum, DVM, PhD, Hennepin County
Federal Grant Takes Hennepin’s “Cool County”
Initiative to Environmental Health Licensees
Hennepin County is a founding member of a
nationwide coalition of counties that are taking action
to eliminate the causes of global climate change.
The county’s “Cool County” initiative primarily involves
direct actions taken to reduce current energy use
within its own buildings and vehicles and to embrace
new renewable energy options going forward. The
effort also aims to encourage businesses across the
county to take similar steps, and a new federal grant
should help Hennepin spark some of those business
efforts.
In August 2009, the Hennepin County Human Services
and Public Health Department (HSPHD) received a
climate change pilot grant from the National
Association of City and County Health Officials
(NACCHO) funded by the federal Centers for Disease
Control and Prevention. The grant will support a project
to evaluate energy conservation practices in
restaurants, grocery stores and hotels/motels – all
businesses that are licensed to operate by HSPHD.
Annual electricity use by business type
(kilowatt hours per square foot,
therms per square foot)
(Source: Madison Gas & Electric, Madison, WI)
Cooking
Restaurant
11.8 kWh/sq ft
Refrigeration
7.4 kWh/sq ft
23.0 kWh/sq ft
Grocery
Retail store
0.4 kWh/sq ft
2.1 kWh/sq ft
Business
office
0.6 kWh/sq ft
0.6 kWh/sq ft
Heating
Cooling
Hotel/motel
3.2 therms/sq ft
3.4 therms/sq ft
Retail store
0.5 therms/sq ft
2.8 therms/sq ft
Business
Office
0.5 therms/sq ft
2.0 therms/sq ft
Page 6 of 10
Hennepin’s Cool County, Continued
These types of businesses also are known to use large
amounts of energy in their operations, compared to
other retail or office-based activities (see table), since
cooking, refrigeration, heating and cooling can require
a lot of energy. Greenhouse gases (CO2, methane and
others) are the consequence of fossil fuels being
burned to produce and provide that energy. Reducing
the energy used by current large energy users will
have the greatest beneficial effect on reducing
greenhouse gases.
The HSPHD climate-change pilot project centers on
surveys it developed and sent to restaurant, grocery
store and hotel/motel owners in late 2009. While most
questions were common to all three surveys, about 15
percent addressed issues specific to each recipient’s
business category.
Subjects ranged from their familiarity with and use of
energy conservation practices and energy-efficient
appliances, motor vehicles and design principles; to
their knowledge of utility-sponsored rebates and
federal and state tax credits for energy-efficient
devices; to their interest in alternative means of
transport to and from their facilities.
With an excellent survey return rate (62.5%), the
collected information now is being analyzed and
summarized, with a final report expected by May 2010.
Early analyses show that only about 1 in 7 (13.5%)
businesses has ever done an energy audit, and that
very few use energy-efficient appliances or are aware
of rebates and tax credits available to them. HSPHD
will report these results to survey participants and
others interested in these findings, and use the
information to focus educational and energyconserving efforts among licensed businesses and the
general community.
PWDU News
Program Evaluation and PPMRS
Mike Nordos, MDH
The MDH Environmental Health Services Section
(EHS) has partnered with the Local Public Health
Planning and Performance Measurement Reporting
System (LPH PPMRS) to develop an environmental
health component for the existing PPMRS system.
PWDU Quarterly Newsletter
This project is in the final stages of development and
should be up and running by the end of June. MDH
has added a few new features to the system since the
last update.
These additions include a corrective actions form that
will be incorporated into the reporting system. This will
guide local and state programs in focusing resources
on improving the areas where their performance is
weakest, and those that carry the greatest public
health significance. This addition will also aid programs
that fall into the Conditionally Acceptable or
Unacceptable status after program evaluation and are
required by the delegation Agreement to submit a
written plan of correction.
The self-assessment tools will contain links to
guidance documents, sample forms, and materials that
will help to facilitate the self-assessment process.
Some examples include ordinances, corrective action
plans, and mutual aid agreements from delegated
partner city and county programs.
A variance database is also being incorporated into the
module. This database will help meet the requirements
of the Delegation Agreement for reporting of variances
by automatically notifying MDH when a variance has
been entered into the system; and by notifying the
agency when a variance is ready to expire. This
system will promote consistency among jurisdictions
through easy-to-use sort and search functions that will
be available to all agencies.
MDH has also made a few changes to the Evaluation
Protocol as a result of feedback obtained during the
first year of evaluations. The main change is to the
inspection frequency calculation, found in Appendix E
of the Evaluation Protocol. Originally, programs that
had more than 20 percent of their inspections one-tothirty days past due received a Needs Improvement
score for frequency; programs with more than thirty
percent one-or-more days past due were Not
Acceptable. MDH heard from staff and partners that
the requirement to inspect within (exactly) 365 days
would produce scheduling problems, especially in the
pool program where seasonal swimming pools can not
be inspected to the exact date every year.
Furthermore, it was argued that the public health
significance of being one day late was negligible. In
response, the frequency calculation for evaluation has
been modified so that any inspection performed with in
thirty days of its required inspection date will not be
counted as late for evaluation purposes.
Page 7 of 10
Environmental Odds and Ends
Minnow-Shooting Nixed By Statute
In February, MDH received an
inquiry regarding any potential
legal barriers to a “Shoot-theMinnow” promotion at a
Minnesota bar.
MDH responded by citing the
various Minnesota Statutes and
Rules that stand in the way of live
minnow consumption in a licensed
establishment. Staff sent the
same information to the public health agency that
regulates a Minnesota establishment already offering
this diversion for their guests.
NOTE TO POTENTIAL MINNOW SWALLOWERS:
Cleveland Clinic Intestinal Perforation Caused by Larval
Eustrongylides (Nematoda: Dioctophymatoidae) in New
Jersey
J. Trop. Med. Hyg., 40(6), 1989, pp. 648-650
Two large living nematodes were removed from the
peritoneal cavity of a 17-year-old youth complaining of
intense abdominal pain in the right lower quadrant. The
worms measured 55 and 59 mm in length and were
identified as fourth-stage larvae of Eustrongylides.
The patient gave a history of swallowing live minnows
while fishing.
Note to Vacation Rental Owners:
Smoke Alarms and Carbon Monoxide Detectors
Required by Law
This determination was based on the following:




The MN Food Code states that all food must
come from an approved source. Live minnows
do not come from an approved source meant for
human consumption. (Minnesota Rules, part
4626.0145 3-201.14)
The MN Food Code also states that fish (other
than tuna) that is intended for consumption in a
raw form shall be first frozen to at least -4°F for
seven days for parasite destruction. (Minnesota
Rules, part 4626.0130 3-201.11)
(Regarding the minnows being displayed in an
aquarium on the bar counter) To avoid cross
contamination issues, etc., the aquarium has to
meet several provisions in the Food Code
section on live animals. (Minnesota Rules, part
4626.1585 6-501.115 )
Finally, Minnesota law prohibits taking,
possessing or selling minnows for anything other
than bait, ornamental or aquacultural purposes.
(Minnesota Statutes, 97C.505)
In a burst of entrepreneurial brilliance, one Minnesota
establishment believes it has solved the problem by
planning a switch from serving live minnows to
supplying its patrons with frozen walleye fry (from an
approved source) in jello shots. As this newsletter
approaches its deadline, state and federal agencies
have raised concerns about the walleye proposal. It is
not yet certain whether Minnesota bar patrons will
enjoy this fishy entertainment.
PWDU Quarterly Newsletter
http://www.dli.mn.gov/CCLD/PDF/bc_websmoke_co_06
_07.pdf
Minnesota Codes require dwelling units, congregate
residences and hotel or lodging guest rooms that are
used for sleeping purposes to be furnished with smoke
alarms. State law also requires Carbon Monoxide
detectors be placed in new and existing residential
structures in Minnesota.
The Department of Public Safety, State Fire Marshal
Division lists the code requirements online at
www.fire.state.mn.us or call (651) 201-7200.
American Academy of Pediatrics Choking
Prevention Policy – A Challenge for the Food
Safety Partnership
Dr. Pete Snyder
Choking is a leading cause of injury and death among
children, especially children 3 years of age or younger.
Choking hazards are frequently ignored in retail food
safety programs. Food, toys and coins account for
most of the choking-related events in young children,
who put objects in their mouths as they explore new
environments.
The American Academy of Pediatrics (AAP) has just
published a policy statement, “Prevention of Choking
iAmong Children,” in the March issue of Pediatrics
[http://pediatrics.aappublications.org/cgi/reprint/peds.
2009-2862v1]
Page 8 of 10
The establishment of a nationwide food-related
choking-incident surveillance and reporting
system.
AAP Choking Policy, Continued.
The policy statement contains recommendations for
government agencies, manufacturers, parents,
teachers, child care workers and health care
professionals to help prevent choking among children.
Because the size, shape and consistency of certain
toys and foods increase their possibility of being a
choking hazard, and because many of the prevention
strategies currently in place to prevent choking on toys
have not yet been implemented to prevent choking on
food, the AAP recommends:

Warning labels on foods that pose a high
choking risk.

A recall of food products that pose a significant
choking hazard.

Food manufacturers should design new food and
redesign existing food to minimize choking risk.

CPR and choking first aid should be taught to
parents, teachers and child care providers.
A long-term problem in retail food operation is children
choking on hot dogs and on round candies, as often
found at cash register checkouts stations.
Perhaps it is time for the Food Safety Partnership to
promote discussion of this issue, and to work with
other partners to produce choking control policies,
procedures, and standards in the home and retail
food environment.
A Note About Mobile Food Units, Temporary Food Stands and Food Carts Licensed by MDH
During the 2009 legislative session, statutory language
was passed that affects mobile food units, seasonal
temporary food stands and food carts. The statute
language states:
fresh water and gray water tank, it will be licensed as a
seasonal temporary stand and not a mobile food unit.
The MDH inspectors have received the following
instructions concerning the decal placement:
Minnesota Statute Chapter 157.16 Subd. 4. Posting
requirements.
Mobile Food Unit – Attach the decal around the
entrance door, either inside or outside.
Every food and beverage service establishment, for-
Seasonal Temporary Stand – Place the decal on a
weather resistant surface. In some cases, we may
need to give the operator the decal and instruct them
to place the decal on a placard or in a frame with the
license.
profit youth camp, hotel, motel, lodging establishment,
public pool, or resort must have the license posted in a
conspicuous place at the establishment. Mobile food
units, food carts, and seasonal temporary food stands
shall be issued decals with the initial license and each
calendar year with license renewals. The current
license year decal must be placed on the unit or stand
in a location determined by the commissioner. Decals
are not transferable.
Each mobile food unit,
seasonal temporary stand
and food cart licensed by
MDH will be inspected prior
to operating in 2010. Units,
stands and carts found to
be compliant with the food
code rules will be licensed
and decaled. If the unit
does not have an integral
PWDU Quarterly Newsletter
Food Cart – Place the decal on the cart near the
handle.
The decals measure 5 1/2 by 8 1/2 inches and each
has a unique number. Three colors are used to identify
the different types of licenses: Green – Mobile Food
Units; Orange – Seasonal Temporary Food Stands;
Purple – Food Carts. Each decal will also have a year
sticker attached to it. The year sticker is similar to a
vehicle license tab and will be sent to operators when
they renew their license in future years.
If you have any questions about this program, please
contact Gary Edwards at 651-201-4513.
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MINNESOTA DEPARTMENT OF HEALTH
DIVISION OF ENVIRONMENTAL HEALTH
Orville L. Freeman Building
625 North Robert Street
Saint Paul, Minnesota 55155
http://www.health.state.mn.us/ehs
http://www.health.state.mn.us/foodsafety
MDH Flood Information
MDH flood-related factsheets including such topics as mold, asbestos, well
disinfection, sewage treatment, food safety, cleanup of mold and asbestos,
confined space safety, and guidance for impacted facilities can be found at:
http://www.health.state.mn.us/divs/eh/emergency/natural/floods/factsheet
s.html
Partnership and Workforce Development Unit Staff Contacts
April Bogard Supervisor, PWDU
[email protected]
651-201-5076,
612-296-8118
Deborah Durkin, Food Safety Partnership, newsletter,
manual, food safety education and outreach
[email protected]
651-201-4509,
651-295-5392
Maggie Edwards, administrative support
[email protected]
651-201-4506
Lynne Markus, emergency response, climate change
[email protected]
651-201-4498
Michelle Messer, training, standardization, program
evaluation
[email protected]
651 201-3657,
651 775-6238
Michael Nordos, training, program evaluation,
standardization
[email protected]
651-201-4511,
651-775-6234
PWDU Quarterly Newsletter
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