Welcome to Compliance Corner!
Compliance Corner is a newsletter sent to all licensed businesses in Ramsey County’s Community Environmental Health program. This newsletter will keep businesses up to date on current events in the program as well as provide educational information.
Businesses receiving this newsletter include restaurants, grocery stores, gas stations, food trucks, temporary food stands, swimming pools, hotels and manufactured home parks.
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Waterborne Illness Spotlight: Cryptosporidium
 What is Cryptosporidium?
Cryptosporidium is a parasite that causes cryptosporidiosis, an illness that causes diarrhea. The parasite and the disease are often called “Crypto”. Crypto is the most common cause of recreational water illness in the United States.
How is it spread?
Crypto is passed through the feces of an infected person or animal. The parasite is protected by an outer shell that allows it to survive outside the body for long periods of time. It is chlorine resistant, which means swimming pool levels of chlorine will not kill the parasite.
Common ways to be infected:
- Drinking contaminated water.
- Swallowing contaminated water while swimming
- Having contact with people who are sick with Crypto, especially in childcare settings.
- Swallowing Crypto particles picked up from contaminated surfaces like changing tables, door handles or toys.
- Eating contaminated foods.
What are the symptoms?
- Watery diarrhea.
- Stomach cramps.
- Loss of appetite.
- Weight loss.
- Slight fever.
Symptoms usually begin days to two weeks (usually about one week) after exposure.
How long does it last?
In otherwise healthy people, symptoms usually last about two weeks. Symptoms may appear in cycles, where you seem to get better for a few days, then feel worse, before the illness ends.
How can I lower my risk of getting Crypto?
- Wash your hands often with soap and water. Alcohol-based hand sanitizers are not effective against Crypto.
- Do not swallow water while swimming.
- Do not drink untreated water from lakes, rivers, springs, ponds or streams.
- Use caution when traveling in areas with minimal water treatment and sanitation systems. Avoid tap water, fountain drinks, ice and raw foods.
Learn more about Cryptosporidim
To report a suspected waterborne or foodborne illness, call the Minnesota Department of Health at 1-877-366-3455 (or 651-201-5655 from the Twin Cities) or email health.foodill@state.mn.us.
Testing a Dish Machine 101
 There are two types of dish machines: Chemical sanitizing (low temperature) machines and high-temperature machines. These machines are tested in different ways with different equipment. Both machines can be found in kitchens and bars.
Chemical sanitizing machines (low temperature)
This type of machine uses a chemical sanitizer to clean dishes. The sanitizing chemical is often chlorine-based and requires test strips to check chlorine concentration. The test is done by placing the test strip on a piece of equipment after it goes through a cycle. If the strip changes from white to a medium to deep purple, then the machine is sanitizing properly. The approved chlorine concentration is 50 to 200 ppm. The water temperature should reach 120 degrees Fahrenheit.
High-temperature sanitizing machines
This type of machine requires a high water temperature to properly sanitize dishes. They have wash and rinse cycles. The wash cycle should reach at least 150 degrees Fahrenheit, and the final rinse should reach at least 180 degrees Fahrenheit. Either external dials or a digital reader show these temperatures.
Since 2019, the Minnesota Food Code now requires internally checking the water temperature, which is called a surface temperature. The surface temperature should reach a minimum of 160 degrees Fahrenheit.
Ways to check surface temperature
- Use a maximum temperature reading thermometer. Place it on the dish rack and run a cycle. Remove the thermometer after the cycle to look at the reading. If it is above 160 degrees Fahrenheit, the machine is sanitizing properly.
- Use high-temperature test strips: Stick the test strip to a piece of equipment and run a cycle. There should be a color changing box or line indicated on the test strip. If the test strip changes color according to the manufactures’ instructions, the machine is sanitizing properly.
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