Partnership and Workforce Development – Food Safety Partnership Update
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View this as a webpage
August 27, 2018
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Join us September 19 to hear about new Minnesota food code requirements that will go into effect on January 1, 2019.
Experts in Minnesota retail food regulations will highlight key changes in terminology, food handling, employee health and hygiene, and equipment and facilities. You will learn from both Food, Pools, and Lodging Services (MDH) and Food and Feed Safety (MDA) staff. Presenters will include Minnesota’s FDA standardized Retail Food Safety Officers, who will help us understand the 20 Major Changes of Concern to the Minnesota Food Code.
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Learning objectives
After completing FSP - Minnesota Food Code, attendees will
be able to:
- Describe what has changed.
- Evaluate how changes might affect food
establishment operators.
- Explain how changes help protect the public's
health.
Changes to Minnesota’s food code will bring our state in
closer alignment with the FDA Food Code. This FSP session is especially
important for food establishment owners, operators and employees, certified
food (protection) managers and food safety instructors throughout Minnesota.
Session details
- Wednesday, September 19, 2018, 9:00 a.m. to
12:00 noon
- Freeman Building, 625 Robert Street North, Room
B107
- MDH district offices in Bemidji, Duluth, Fergus
Falls, Mankato, Marshall, Rochester and St. Cloud, as well as locations in
Alexandria, Anoka, Brainerd, Hopkins, Moorhead, Stillwater and Wilmar, plus livestream
and WebEx options
Continuing education
Attendees will be able to earn credit toward renewal of
professional credentials:
- 3.0 CEUs for Minnesota REHS/RS
- 2.5 contact hours for Minnesota CF(P)M
You must pre-register and sign in at your location in order
to receive credit. Livestream and WebEx participants sign in electronically.
You must attend the entire session to receive credit.
Registration
Visit MN.TRAIN to
register (Course ID #1079053) and for location details.
Food Safety Partnership meetings are free and open to anyone interested in improving food safety in Minnesota.
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 Do you use your smartphone, tablet, or laptop to look at recipes while you’re cooking? Did it ever occur to you that you could be exposing your food – and yourself -- to the bacteria that those personal electronic devices may harbor?
In a recent analysis of findings from the 2016 Food Safety Survey and related focus groups, scientists at FDA who study consumer food safety behavior explored this idea by evaluating how frequently consumers use these devices in the kitchen and how exactly they are using them. The next step is to determine if there is any danger of contamination from using these devices while preparing food.
Amy Lando, MPP, and Michael Bazaco, Ph.D., in the Office of Analytics and Outreach at FDA’s Center for Food Safety and Applied Nutrition (CFSAN), explain what they’ve learned, what they’re trying to find out, and what consumers can do to protect themselves.
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