May 2016
Food Digest is a quarterly newsletter written by inspectors from your local health department to support and educate Hennepin County food facility owners and managers about food safety as recommended by Minnesota Food Code 4626.
1. Wet hands and forearms
with warm water.
2.
Dispense
soap into hands and wash hands and forearms vigorously for at least 20 seconds.
3. Use a clean fingernail
brush to scrub under nails and between fingers.
4. Rinse hands and arms
with warm water.
5. Dry hands with
single-use paper towels and use the paper towel to turn off faucet.
Tip: Post a hand washing sign above all hand sinks in your
establishment to remind employees to wash and how to wash!
Poster can be found on the Minnesota Department of Health's website.
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We welcome comments or ideas about our newsletter.
Amy Zagar 612-543-5267
Hannah Marschinke 612-543-5255
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Hennepin County Public Health Department is thrilled to welcome Mandi Mallet!
Before joining Hennepin County’s Public Health Department
full-time in March of 2016, Mandi worked part-time as an environmental health specialist for
Hennepin County, and part-time as an environmental health specialist for the
City of Minnetonka. Mandi’s primary duties for Hennepin County include food,
pool and lodging inspections.
Mandi graduated with a Bachelor of Science in Environmental Science, with an
Environmental Health Concentration from the University of Wisconsin-Stout, in
December of 2014. She was part of the very first graduating class from
UW-Stout’s Environmental Health Program. Mandi is currently a board member for
the UW-Stout Environmental Science Advisory Board, which aims to continually
improve the program and ensure all graduates are prepared for success after
graduation.
In her spare time, Mandi enjoys traveling and spending time
with her family and friends.
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Summer is an exciting time in Hennepin County and it is right
around the corner. Festivals, fairs, sports tournaments, and other short-term
events quickly fill Minnesota’s short summer season. Hennepin County
Environmental Health is excited about some changes that have been made
to help increase food safety and education for short-term food vendors.
Our updated Short-term Food Event
License application contains two helpful documents that vendors are
required to review, implement, and keep on-site for the duration of an event. A self-inspection checklist has been added to the
application to help vendors prepare for a visit from the health inspector. This
checklist must be completed as the stand is set up, prior to serving food at an event. A guidelines document has also been created. It should be used as a
quick reference and must be reviewed by everyone handling food at an event.
Food safety steps must be followed in accordance with the
Minnesota Food Code to ensure that the risk of foodborne illness is reduced.
Being prepared will ensure safe food for your customers and result in a
successful event.
If you or your establishment cooks or
prepares food outside the walls of your establishment, it is important to
know that additional licensing may be required. For an application and
additional helpful documents, visit our website www.hennepin.us/itinerant. You can also call our office at (612) 543-5200. We are happy to answer your questions.
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Poster can be found on the Minnesota Department of Health's website.
Preventing foodborne illness is a top priority when operating a food establishment. Prevention starts with:
- Excluding employees who are ill with diarrhea
and/or vomiting (as well as jaundice, respiratory illnesses, fever) from
working with food or utensils
-
Recording illnesses on an employee
illness log
- Ensuring proper hand washing and glove use
More information can be
found at the Minnesota
Department of Health’s website).
The following is the hand washing and glove use section from Hennepin
County Ordinance 3:
Section
7: STANDARDS FOR HEALTH, SAFETY, AND NUISANCE PREVENTION.
B. Minnesota Rules, Chapter 4626.0225
PREVENTING CONTAMINATION FROM HANDS.
1. Food employees shall
wash their hands as specified in part 4626.0070.
2. Food employees shall
not contact exposed ready-to-eat food with their bare hands and shall use
suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or
dispensing equipment except;
(a) When washing fruits and vegetables as
specified in part 4626.0255, or
(b) When otherwise approved by the Health
Authority. The Health Authority shall not approve alternatives in those
establishments serving highly susceptible populations.
3. Food employees shall
minimize bare hand and arm contact with food that is not in a ready-to-eat
form.
Reminder:
As the weather gets warmer, remember to keep all doors and windows closed in the food facility when not in use (e.g., receiving doors, front door, drive through window, windows without screens) to prevent insects and rodents from entering. This is a requirement from the Minnesota Food Code section 4626.1395.
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Visit www.hennepin.us/envhealth for information on:
- General environmental health
- Basic food safety classes
- Temporary food stand licensing
- Food license information, categories, and fee schedule
- New construction or remodeling application
Radon information and
test kits www.hennepin.us/radon
Septic system
requirements and procedures www.hennepin.us/septic
Body art licensing
information (tattooing and piercing) www.hennepin.us/bodyart
Beaches in Hennepin
County www.hennepin.us/beaches
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Visit www.hennepin.us/envhealth to subscribe to our e-newsletter.
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