Minnesota Department of Health (MDH),
Food Safety Partnership (FSP) and
PWDU Quarterly Update
Volume 8, Issue 2, April 1, 2014
Note from the Editor ........................................................ 1
Training Calendar
Training Calendar ............................................................ 1
Date
Org.
Details
Apr. 2
MDH/FPLS
Regulators’ Breakfast
8:30 a.m. to 9:30 a.m.
Apr. 2
MDH/FPLS
FSP+
9:45 a.m. to 1:00 p.m.
Agenda: EHS-Net
Listeria Retail Deli Study,
MDA Listeria
Surveillance, Control of
Listeria in the Retail
Facility
Apr. 14
MDH and
MN Board
of Animal
Health
Healthy Fairs Workshop
9:30 a.m. to 3:00 p.m.
Holiday Inn Express
Bemidji
Apr. 17
MDH and
MN Board
of Animal
Health
Healthy Fairs Workshop
9:30 a.m. to 3:00 p.m.
Prairie Event Center
Marshall
Apr. 25
MDH/FPLS
Healthy Swimming
Workshop
9:30 a.m. to 12:30 p.m.
Freeman Building
625 Robert Street North
St. Paul
May 1
and May
2
MEHA
Spring Conference
Arrowwood Resort
Conference Center
Alexandria
May 7
MDH/FPLS
Regulators’ Breakfast
8:30 a.m. to 10:00 a.m.
May 8
and 9
MDH/FPLS
Food Safety Classroom
Training
Food Code
Training Events ............................................................... 2
Healthy Fairs Workshop .................................................. 3
The Mod(ule) Squad ....................................................... 4
Healthy Swimming Update .............................................. 4
Bug of the Quarter ........................................................... 5
Tip of the Quarter ............................................................ 6
Food Code Revision ........................................................ 8
Emergency Management ................................................ 9
In the News ..................................................................... 9
Conference for Food Protection (CFP) ......................... 11
PWDU Staff Contact Information .................................. 11
Note from the Editor
New Beginnings, Fresh Ideas
Spring is the perfect time to take
a fresh look at ideas, policies and
routines. Read through this issue
of the PWDU Update to find
information highlighting training
sessions and workshops,
professional meetings and fresh
new resources about timely public
health topics.
Check out upcoming training events including Healthy
Fairs and Healthy Swimming Workshops and
professional meetings from MEHA and NEHA. This
issue also highlights up-to-date resources for reduced
oxygen packaging, Listeria and more.
Happy Reading, Sarah and the PWDU team
1
Date
Org.
Details
May 15
and 16
MDH/FPLS
Food Safety Classroom
Training
Food Code, Equipment,
Communicating, Report
Writing
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.
May 29
and 30
MDH/FPLS
Food Safety Classroom
Training
Risk-Based Inspections
June 4
MDH/FPLS
Regulators’ Breakfast
8:30 a.m. to 9:30 a.m.
June 4
FSP
9:45 a.m. to 1:00 p.m.
Agenda: Pulsed Field Gel
Electrophoresis (PFGE),
Traceback Investigations
July 7 to
10
NEHA
Annual Educational
Conference & Exhibition
Las Vegas, NV
July 9
MDH/FPLS
Regulators’ Breakfast
8:30 a.m. to 10:00 a.m.
Aug. 6
MDH/FPLS
Regulators’ Breakfast
8:30 a.m. to 9:30 a.m.
Aug. 6
MDH/FPLS
FSP+
9:45 a.m. to 1:00 p.m.
Agenda TBA
Sept. 10
MDH/FPLS
Regulators’ Breakfast
8:30 a.m. to 10:00 a.m.
Oct. 1
MDH/FPLS
Regulators’ Breakfast
8:30 a.m. to 9:30 a.m.
Oct. 1
FSP
9:45 a.m. to 1:00 p.m.
Agenda TBA
FSP+ Videoconferences
Oct. 28
MDH/FPLS
HACCP Training for
Regulators
Agenda and locations
TBA
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.
Nov. 5
MDH/FPLS
Regulators’ Breakfast
8:30 a.m. to 10:00 a.m.
Dec. 3
MDH/FPLS
Regulators’ Breakfast
8:30 a.m. to 10:00 a.m.
Dec. 3
MDH/FPLS
FSP+
9:45 a.m. to 1:00 p.m.
Agenda TBA
The last Food Safety Partnership (FSP)
videoconference was held on February 5, 2014.
Participants had the opportunity to hear about
Backflow Basic from Cathy Tran, plumbing plan
review supervisor for the Minnesota
Department of Labor and Industry (DOLI),
Charles Olson, plumbing inspector (DOLI), and
Jason Kloss, environmental health manager
with Southwest Health and Human Services
(SWHHS). Thanks to everyone who was a part
of this valuable training session.
The next FSP videoconference will be held from 9:45
a.m. to 1:00 p.m. on Wednesday, June 4, 2014. Topics
will include pulsed field gel electrophoresis (PFGE) and
traceback investigations.
For contact hours or site information, contact Jennifer
Rief at 651-201-5402, [email protected].
The first of three FSP+ videoconferences planned for
2014 will be on April 2, 2014. Presentations will focus on
Listeria detection and control in retail food facilities. Join
us in person at the Freeman Building, at one of the many
videoconference sites across the state, or from your
desk via live stream for the next session. Watch for
details in future issues and by viewing the PWDU
training calendar
at http://www.health.state.n.us/divs/eh/food/pwdu/trainin
g.html.
View the updated PWDU training calendar
at www.health.state.mn.us/divs/eh/food/pwdu/training.ht
ml
2
Regulators’ Breakfast
Healthy Fairs Workshop: Working
Together for a Healthy Fair
The purpose of the Regulators’ Breakfast is to establish
a forum that will contribute to statewide uniformity and
consistency amongst regulatory staff and management
(local agency and MDH) in the interpretation and
application of statutes, rules and procedures. This event
is for regulatory agencies. Contact Sarah Leach for more
information [email protected], 651-201-4509.
You are invited to join experts from the fields of
environmental, human and animal health for one of two
sessions of the 2014 Healthy Fairs Workshop. This
workshop will provide important public health resources
and information for fair organizers, exhibitors and
vendors.
Agenda topics include:
Food Safety Classroom Training
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 MN food codes; statutes, rules and
regulations.
•
Proper equipment use (e.g., thermocouples and
pH meters).
•
Effective communication and report writing.
•
Risk-based inspections.
•
Vendor licensing.
•
Water supply issues.
•
Stories from sanitarians.
•
Petting zoo best practices.
•
Snapshot of Minnesota petting zoos.
•
Porcine epidemic diarrhea virus.
•
Animal ID requirements.
•
Minimizing influenza spread.
This free event runs from 9:30 a.m. to 3:00 p.m., and
includes a hot lunch. Two sessions are planed:
•
Monday April 14, 2014 at the Holiday Inn
Express, 2422 Ridgeway Avenue, Northwest,
Bemidji 56601.
•
Thursday, April 17, 2014 at the Prairie Event
Center, 1507 East College Drive, Marshall
56258.
Learn more and register online
at www.health.state.mn.us/fairs, or contact event
organizer, Carrie Klumb at [email protected] or
651-201-5414.
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.
Presented by the Minnesota Department of Health
(MDH) Epidemiology and Environmental Health
Divisions and the Minnesota Board of Animal Health.
Funded by Upper Midwest Agricultural Safety and Health
Center (UMASH).
The next series of classes is scheduled for May 8 and 9,
15 and 16, and 29 and 30. Contact Jim Topie
([email protected]; 218-302-6154) for more
information.
3
The Mod(ule) Squad
A workshop for food safety course providers and
other food safety professionals
Come ride along as the Mod(ule)
Squad takes you on an educational
food safety tour! Two hip “plug and
play” course modules include
teacher resources, student
handouts, activities, quizzes and more. Each module is
approved for one hour of continuing education toward
state food manager certificate renewal.
•
Categorizing food establishments as “high-risk,”
“medium-risk,” and “low-risk” based on menu
and food flow.
•
Explaining the who, what, where, how, and why
of HACCP.
•
Selecting appropriate assessment strategies to
assess knowledge, comprehension and
application.
Register online at www.health.state.mn.us/registration/.
Pre-registration deadline is April 15, 2014. Workshop
participants earn four continuing education credits
toward renewal of their Minnesota food manager
certificate. Registered sanitarians will receive 6.5 contact
hours.
Date: Wednesday, April 23, 2014
Time: 9:00 a.m. to 3:30 p.m.
Location: Dakota Lodge, 1200 Stassen Lane, West St. Paul, MN
55118
Cost: $60 per person, includes continental breakfast, breaks, and
lunch
Sponsored by Minnesota Departments of Agriculture and
Health.
Healthy Swimming Update
Healthy Swimming Workshop
The day’s Awesome Agenda includes:
•
Welcome & State Updates.
•
Manage Your Life and Team by Strengths Not
Weaknesses, John Warder of Top Ten Talents
Group.
•
Course Module 1: Licensing.
•
Course Module 2: HACCP.
•
Designing Effective Learner-Centered
Assessment Tools, Suzanne Driessen of
University of Minnesota Extension.
Please join us for our annual Healthy Swimming
Workshop! This year’s workshop will be held Friday,
th
April 25 from 9:30 a.m. to 12:30 p.m. in St. Paul.
Highlighted topics will
include:
The Groovy Goal of the 2014 workshop is to provide
food safety instructors with two “plug and play” course
modules for certified food manager renewal. Attendees
will acquire resources and skills required to implement
pre-approved courses on the topics of licensing and
HACCP.
Healthy swimming
tips.
•
Lessons learned
from recent
outbreaks.
•
Practical interventions.
•
Common findings from routine inspections.
All aquatic managers, swim team coaches, physical
education teachers, and other aquatic professionals
interested in preventing waterborne illness are
encouraged to attend. Attendance is limited, so register
online today
at: http://www.health.state.mn.us/registration/nocharge/.
Attendees will achieve multiple Far Out Objectives.
Examples are:
•
•
Knowing your Strengths Personality and what to
do with it.
Please contact Trisha Robinson
at [email protected] or 651-201-5414 for
more information.
4
Bug of the Quarter
Symptoms usually begin about three weeks after being
exposed. People who are not in the high-risk categories
usually have no symptoms and suffer no ill effects from
the infection.
What is Listeria?
Listeria monocytogenes is a bacterium that causes an
illness called listeriosis. Listeriosis primarily affects
people in high risk categories such as adults with
weakened immune systems, pregnant women and
newborns.
How can I reduce my risk?
People who are at high risk, such as pregnant women
and people with weakened immune systems, should
follow these recommendations:
Here are three important facts from the Centers for
Disease Control and Prevention (CDC):
Do not eat hot dogs, deli meats, or luncheon meats
unless they are reheated to at least 165° F.
1600: About 1600 people in the U.S. get sick
from Listeria germs each year.
rd
Do not eat soft cheeses unless they have labels that
clearly state they are made from pasteurized milk.
rd
3 : Listeria is the 3 cause of death from food
poisoning.
Do not drink raw milk or eat foods that contain raw milk.
Do not eat refrigerated smoked seafood unless it is an
ingredient in a cooked dish, such as a casserole.
90%: At least 90% of people who get Listeria
infections are either pregnant women and their
newborns, people 65 or older, or people with
weakened immune systems.
Do not eat refrigerated pates and meat spreads; canned
or shelf-stable pates and meat spreads may be eaten.
How is Listeria spread?
Listeria occurs naturally in soil and water. You can get
listeriosis by eating foods contaminated with Listeria.
Produce may be contaminated naturally in the field,
animals may carry the bacterium, and equipment and
facilities may harbor Listeria.
What are the symptoms of listeriosis?
Common symptoms include:
•
•
•
•
Fever
Muscle aches
Where can I find more information about Listeria?
Nausea
Diarrhea
Information from CDC about Listeria, listeriosis, and how
to reduce
outbreaks: http://www.cdc.gov/vitalsigns/listeria/
Pregnant women may experience influenza-like illness,
which can lead to miscarriage, stillbirth, premature
delivery or infection of the newborn.
Recent large outbreaks of
listeriosis: http://www.cdc.gov/listeria/outbreaks/index.ht
ml
If the infection spreads to the nervous system, additional
symptoms may develop, including:
•
•
•
•
•
Headache
Stiff neck
Preventing
listeriosis: http://www.cdc.gov/listeria/prevention.html
Confusion
Loss of balance
Convulsions
5
How can ROP be done safely?
General Listeria information from
MDH: http://www.health.state.mn.us/divs/idepc/diseases/
listeriosis/listeria.pdf
ROP methods create an environment with unique
characteristics and associated hazards. Therefore,
Hazard Analysis and Critical Control Points (HACCP)
plans are required. If HACCP plans are not developed,
implemented and followed to ensure a safe product, the
environment created by improper ROP methods may be
conducive to growth of Clostridium botulinum and
Listeria monocytogenes.
Tip of the Quarter
Reduced Oxygen Packaging
The Minnesota Department of Health (MDH), Food,
Pools, and Lodging Services Section (FPLS) has
responded to the increase in Reduced Oxygen
Packaging (ROP) methods being used in restaurants by
providing training and developing resources for
regulatory agencies and retail food establishments in
Minnesota.
HACCP plans must be prepared, validated and
approved prior to use of ROP methods in the food
establishment. Inspections are conducted to verify the
establishment is following the approved plan. If the
establishment is not following an approved HACCP plan,
the establishment must stop ROP until it conforms to the
What is ROP?
The term ROP can be used to describe any packaging
procedure that results in a reduced oxygen level in a
sealed package. The term is often used because it is an
inclusive term and can include packaging options such
as:
•
•
•
•
•
Minnesota Rules, part 4626.0020
Subpart 68. Reduced oxygen packaging
A. “Reduced oxygen packaging” means the reduction of the
amount of oxygen in a package by mechanically evacuating the
oxygen, displacing the oxygen with another gas or combination of
gases, or otherwise controlling the oxygen content in a package
to a level below that normally found in the surrounding
atmosphere, which is 21 percent oxygen.
Cook-chill
Controlled Atmosphere Packaging (CAP)
Modified Atmosphere Packaging (MAP)
Sous Vide
Vacuum Packaging
Food is prepared and sealed in bags approved and
designed for ROP. These bags limit the amount of gas
exchange that can happen between the inside of the bag
and the air surrounding the bag. Restaurants often use
ROP methods to preserve flavor, color and texture in
foods.
approved plan or until a revised plan is submitted,
validated and approved.
How can I learn more about ROP?
As food preparation and storage technologies change, it
is important for food establishment owners, operators
and employees and regulatory staff—including
sanitarians, supervisors and managers—to keep current
with applicable food safety principles.
Cook-chill method is one kind of ROP. Hot, cooked,
potentially hazardous foods are heat sealed or crimped
closed in bags approved and designed for ROP, then
rapidly cooled. The process of cooking during this
packaging method drives off oxygen, leaving a reduced
level in the food. The method is commonly used for
soups, sauces and gravies.
Recently, MDH has worked with partner agencies to
develop new tools and resources for regulators and food
establishment operators. These printable resources are
available for MDH FPLS and delegated agency
regulatory staff to download from FoodSHIELD and
include:
Another commonly used ROP method is sous vide. Sous
vide packaging involves placing potentially hazardous
foods in bags approved and designed for ROP, then
cooking the bagged foods in a water bath.
•
•
•
Minnesota food code requires a variance when
conducting ROP using cook-chill or sous vide methods.
Guidance Document
HACCP Food Flow Example for ROP
ROP Decision Tree
A list of ROP methods, descriptions and examples of
foods commonly prepared using each method is
included in Table 1 (see page 7).
6
MDH hosted an ROP workshop for food business
operators and regulatory staff in November 2013.
Additional HACCP training for regulators only will be
held on October 28, 2014. Local agency staff and MDH
FPLS staff may contact Jim Topie
([email protected]; 218-302-6154) for more
information.
7
Table 1: ROP Methods and Examples
ROP Methods
Description ROP Method
Examples of Food
Vacuum Packaging
(VP)
Air is removed from the package,
package is hermetically sealed so a
vacuum remains inside the
package, and package is
refrigerated or frozen.
Cured meat from an approved source.
Raw or partially cooked food is put
in a hermetically sealed,
impermeable bag, the food is
cooked in the bag and then rapidly
cooled and refrigerated or served
hot.
Steak or pot roast.
Food is cooked, an impermeable
bag is filled with the hot food, air is
expelled, the bag is sealed or
crimped closed, rapidly cooled and
then refrigerated.
Soups.
Sous Vide Packaging
(SV)
Cook-Chill Packaging
(CC)
Raw meat from an approved source.
Cheeses packaged in a commercially manufactured food
processing plant with no ingredients added in the retail
food establishment and packaged cold. Examples of
cheeses that may be packaged under ROP can be found
in FDA Food Code 2009: Annex 3 – Food 3-502.12.
Vacuum packaging of soft cheeses is not allowed.
Chicken with marinade or spices.
Sauces.
Refried beans.
Pasta with sauce.
Gravies.
Food Code Revision
not have the legal authority to incorporate this type of
federal document in a state rule.
Minnesota is currently in the process of
revising the Minnesota food code,
Minnesota Rules, chapter 4626.
Opportunities are provided throughout the
process for stakeholders to provide input.
The revision process is moving forward. The Office of
the Revisor of Statutes has completed at least one
review of all of the proposed chapters, except for chapter
9. As Legislative priorities allow, our revisor is working
on second reviews of chapters 2, 6 and 7.
Food Code Rule Revision Process Update
The Advisory Committee has begun meeting again, and
the membership is being updated. The next meeting is
scheduled for April 29, 2014.
The rule revision process is proceeding following the
normal process required by Minnesota Statutes, chapter
14 and Minnesota Rules, chapter 1400. Many
opportunities remain for working on all parts of the Food
Code.
You can find current information at the rule revision
website
(http://www.health.state.mn.us/divs/eh/food/code/2009re
vision/).
The Minnesota Departments of Health and Agriculture
recently had explored the option of incorporating most of
the chapters of the FDA 2013 Food Code in the
Minnesota Food Code. The departments had thought
this approach would speed up the current process and
future revisions. We found out that the departments do
If you have any questions or concerns, please contact
Linda Prail at either [email protected] or 651-2015792.
8
Emergency Management
In the News
Food, Pools, and Lodging Services (FPLS) Water
Emergency Response Protocol Template
University of Minnesota Food Policy Research Center
The Food Policy Research Center delivers
comprehensive, integrated Policy Analyses and Issue
Briefs of some of today’s complex food issues. The goal
is to inform policymakers, industry representatives, and
consumers of the science behind the issues. Each Policy
Analysis and Issue Brief involves an interdisciplinary
research team comprised of at least one author and
several scientific reviewers incorporating economic,
environmental, social, health, governmental, and
legislative considerations.
The Water Emergency
Response Protocol
template was
developed with the
assistance of MDH
staff and staff from
local delegated
programs after several
incidents that involved
watermain breaks. The
Water Emergency
Response Protocol
template is for MDH
Food, Pools, and
Figure 1: Minneapolis Watermain Break
Lodging Services
January 2, 2013
photo courtesy of Minneapolis Public
(FPLS) Program and
Works
local agencies with
MDH-FPLS delegated authority. It may be customized to
guide and document water emergency responses and
communications inside and outside an agency.
Issue Briefs are presented using balanced and unbiased science in a straightforward one to two-page
format using plain language. Topic areas identified by
various commodity groups and legislative staffers helped
determine the critical issues for Analyses.
Two new Issue Briefs were published in March 2014.
Some background information is included below. Please
read the full briefs at www.foodpolicy.umn.edu/
The template includes the following information: types of
emergency situations and public health concerns, types
of public communications advisories, core incident
objectives that need to be addressed immediately,
expectations for priority services during and after an
incident that poses a threat to safe water or food,
website links to fact sheets and other resources, and
form fields for
information that
should be
collected during
and after an
incident.
Issue Brief: Hunting Ammunition and Implications
for Public Health
There are over 10 million deer hunters in the United
States. Hunter harvested meat is a source of food for
individual families and, through donations, is an
important source of protein for food shelves. Following
the discovery that tiny lead fragments are frequently
dispersed throughout meat harvested with lead
ammunition,
hunters,
researchers, and
policy-makers alike
have taken a closer
look at public
health implications
based on the use
of different metal
ammunition. The
policy brief outlines
the exposure potential and the public health risk of four
readily available types of metal ammunition used for
harvesting game.
Information
provided on the
Figure 2: Broken Watermain
completed form
photo courtesy of Minnesota Department of
Health
will help an
Incident Manager complete the ICS Form 201 Incident
Briefing to be shared at the initial briefing if a response
structure is activated. The template was distributed to
FPLS staff and FPLS delegated authorities for use
during future water related emergencies. Regulators can
view and download the template through FoodSHIELD.
9
New garden chemicals are bad for bees
Issue Brief: Raw Milk and Implications for Public
Health
Evidence is mounting that insecticides widely used in
backyards and gardens are harming bees, butterflies
and birds.
The sale of unpasteurized (i.e., raw) milk remains a
contentious topic spanning policy issues from public
health to the consumers’ right to choose. Consumer
demand for raw milk is driven by taste preference,
proposed health benefits and a push to consume locally
sourced foods, among other
things. Still, public health
investigations have
identified links
between raw milk
consumption and
foodborne illness
outbreaks caused by a
range of pathogens
harmful to human health. The
following issue brief outlines the forces driving consumer
demand, the science behind the public health concern
and the policy options to be considered in the state of
Minnesota and nationally.
Free Workshop April 5
To spread the word about the need to protect the natural
world from nicotine-like chemicals, the St. Paul Audubon
Society is sponsoring a workshop on April 5 from 9 a.m.
to noon at Macalester College’s Campus Center,
Snelling and Grand Aves. The event, billed as “Bad for
Bees: A new threat in your backyard,” is free and open
to the public.
Neonicotinoids
Chemical compounds containing a synthetic form of
nicotine are called neonicotinoids, or “neonics,” and are
the mostly widely used insecticides in the world.
What’s wrong with neonics?
They do the job of foiling insects in gardens and trees,
but they’re almost too effective: They work by spreading
through the entire plant, from seed to leaf to pollen and
nectar, and may continue to be toxic for months, even
years. They can harm bees that eat the pollen and
butterflies that sip the nectar.
Upcoming RS/REHS Exam and Study Sessions
Minnesota Environmental Health Association (MEHA)
sponsors structured study sessions designed to prepare
candidates for the Registered Environmental Health
Specialist/Registered Sanitarian exam. Two sessions
are now scheduled:
•
•
Once applied to food plants they don’t wash off, unlike
other kinds of insecticides, and may pose a threat to
humans. Garden stores are filled with products and
plants containing
neonics and home
gardeners are
applying these
chemicals at
alarmingly high
rates.
Tuesday, April 1, 12:00 p.m. to 3:00 p.m. Topics
will include Housing/Residential and
Institutional Environments. The training will be
held at the Fridley Community Center (FCC),
6085 7th Ave., NE in Fridley, MN, in Room 112.
Tuesday, April 15th, 12:00 p.m. to 3:00 p.m. The
topic will be swimming pools. The training will
be conducted by Joe Hibberd, RS, of the St. Paul
- Ramsey County Environmental Health Section,
at his office at 2785 White Bear Ave., Suite
#350, Maplewood, MN.
The European
Union has approved
a two-year ban on
neonics while it
studies their effects
on bees.
Contact Frank Sedzielarz at [email protected] if you
have questions about either session.
The registration deadline has passed for the upcoming
exam on F, April 24, 2014. The next deadline is August
15, 2014 for the exam on Friday, October 24, 2014.
Application information and materials are available
at www.health.state.mn.us/divs/eh/san/
For further information, contact Kim Gordon
([email protected]; 612-724-7136)
10
Conference for Food Protection (CFP)
CFP Issue Discussions
We have scheduled a series of meetings to discuss the
CFP issues that have been submitted for the 2014
Conference. Learn about CFP
at http://www.foodprotect.org/. View the issues that have
been submitted at the following links:
•
•
•
Council I
Issues: www.foodprotect.org/issues/packets/20
14Packet/councils/council_I.html
Council II
Issues: www.foodprotect.org/issues/packets/20
14Packet/councils/council_II.html
Council III
Issues: www.foodprotect.org/issues/packets/20
14Packet/councils/council_III.html
Meeting dates:
•
•
•
•
April 10; 1:00 p.m. to 4:00 p.m.; OLF B362 –
Council I Issues
April 16; 9:00 a.m. to Noon; OLF B361 – Council
II Issues
April 22; 1:00 p.m. to 4:00 pm; OLF B362 –
Council III Issues
April 28; 1:00 to 4:00 pm; OLF B149 – remaining
issues (only if needed)
If you can’t join us in person, we will have set up a call-in
option and a Web conference:
•
•
Call in number: 712-432-1699
Passcode: 518631#
It will be helpful for you to have the issues available
during the call. (Caution – if you print all of the issues
with all of the attachments, it’s nearly 1,000 pages!)
We will also be doing a Web-based conference if you
want to log in with your computer. We’ll have a projector
in the room so all participants can see the screen – if
you log in to the Web conference, you’ll be able to see
the same things people in the room are seeing.
To join the Web conference, go
to: https://foodshield.connectsolutions.com/r92587703/
(you’ll still need to dial in using the number above in
order to hear the conversation).
When you click on the link, Adobe Connect will start and
a few screens might pop up on your computer. When the
log in screen appears:
•
•
Enter the Web conference as a guest.
Enter your first and last names.
If you are with your colleagues, it would be helpful if you
just logged in on one computer.
Looking forward to productive discussions on the issues.
Partnership and Workforce Development Unit Staff Contact Information
Angie Cyr, acting PWDU supervisor
[email protected]
651-201-4843
Kim Carlton, training, program evaluation, standardization
[email protected]
651-201-4511
Nicole Koktavy, epidemiologist, EHS-Net coordinator
[email protected]
651-201-4075
Sarah Leach, newsletter, communication, education
[email protected]
651-201-4509
Michelle Messer, training, program evaluation, standardization
[email protected]
651 201-3657
Jennifer Rief, administrative support
[email protected]
651-201-4508
Denise Schumacher, web, communication, education
[email protected]
507-537-7162
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