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Attachment A 1 of 2
MDH Delegation Agreements:
Aitkin County
Anoka County
City of Bloomington
City of Brooklyn Park
Brown, Nicollet, Counties
Cottonwood County
Watonwan County
P4H (Clay, Wilkin, Ottertail)
Countryside Public Health (Big Stone, Swift, Chippewa, LaC Qui Parle, Yellow Medicine Counties)
City of Edina
Faribault-Martin Counties
Hennepin County
Douglas County
Pope County
Kandiyohi-Renville Counties
Lake County
LeSueur-Waseca Counties
City of Maplewood
City of Minneapolis
City of Minnetonka
Morrison County
Todd County
Olmsted County
Ramsey County (not including the City of St. Paul)
City of Richfield
City of St. Cloud
Stearns County
South West Health and Human Services (Lincoln, Lyon, Murray, Pipestone, Redwood, Rock Counties)
1
Attachment A 2 of 2
Wadena County
Washington County
City of Wayzata
MDA Delegation Agreements:
Hennepin County
Ramsey County
City of Bloomington
City of Brooklyn Park
City of Minneapolis
City of Minnetonka
City of Saint Cloud
2
Selected Enteric Pathogens Reported to MDH, 2000-2015
25
5 20 'i 1 &.1s 0 ~ 10 ~
8. ., ~ 5
Campylobacter
Cryptospond,um
04--------~---..;:
90
80
70 ~ .,,
60 .. ]
50 ~ c5 0 40 z
30
20
10
0
1,tf>o 1,tf>"' 1,tf>1, ,,tf>"' 1,tf>"' 1,tf>"' 1,tf>" 1,tf>' 1,0">0 1,0">"> 1,0">1, 1,0">"' 1,0~ 1,0">
Foodborne Outbreaks by Etiology, Minnesota, 1999-2015 (n=872)
Noroviru$ 57%
13%
'
Salmonell.J
Other/unknown
Attachment C
Outbreaks by Month, Minnesota, 2002 - 2016 IO
"' ., ~ ., f n .c - .. ::, 0 .. 0 ,. :;; u .c ' E ::, . z 0
Month of Outbreak Co,1f}r~d a,td wspecred noroWl'us ourl'feakS, oN rto()sm{s.s/o() four es
Attachment D
Attachment E1
MINNESOTA FOOD CODE RULE REVISION
ADVISORY COMMITTEE MEMBERSHIP
Paul Allwood, University of Minnesota Lillian Otieno, SUPERVALU
Jon Christensen, Minnesota Association
of Meat Processors
Ruth Petran, ECOLAB/University of
Minnesota Ph.D. Candidate
Arlene Coco, Prairie Kitchen Food Safety
Training
Jamie Pfuhl, Minnesota Grocers
Association
Dan DeLano, Olmsted County Joseph Scimeca, Governors Food Safety
and Defense Task Force/Cargill
Chris Gindorff, Lund Food Holdings John Schiltz, Lake Elmo Inn
Ed Gorman, Gormans Restaurant O. Peter Snyder, Hospitality Institute of
Technology and Management
Bill Gunther, City of St. Paul Ken Schelper, Davannis
Tim Jenkins, City of Minneapolis Karen Swenson, Brown-Nicollet
Environmental Health
Jill Johnson, Local Public Health
Association Representative
John Tracy, Stearns County
Kristofer Keller, Washington County John Weinand, City of Minnetonka
Health Division
Nona Narvaez, Anaphylaxis and Food
Allergy Association
Angie Wheeler, Minnesota Environmental
Health Association (MEHA)
Jim Olson, McDonalds (Franchisee) Dale Yamnik, YUM Brands, Inc.
Greg Abel, U.S. Food and Drug
Administration Ex officio
State Community Health Services Advisory
Committee (SCHSAC) to be determined
03/01/2010
1111111 Minnesota 11111.11 Department of Htalth
Attachment E2 1of 2
2014 - 2015 Food Code Rule Revision Advisory Committee Member List
Name Business Email Notes *Jodie Burke
*Lesli Haines
Winona County Community Services Public Health
Government
Mark Clary Ramsey County [email protected] Government
Dan Delano Olmsted County PHS [email protected] Government Leah Driscoll
Alt. Mike Driscoll
Amherst Wilder Foundation [email protected] Non-Profit
Chris Gindorff Lund Foods Holdings [email protected] Industry Kristofer Keller
Alt. Justina Pope
Washington County Public Health
Government
Ryan Krick City of Minneapolis [email protected] Government Jeff Luedeman MEHA [email protected] MEHA
G. Bert Mattson Mickeys Dinner [email protected] Industry Michael Meyer Director, Business
Development, Canterbury Park
[email protected] Industry
Esther Motyka Anoka-Hennepin Schools Director,
[email protected] Minnesota School Nutrition Association
mailto:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]
Name Business Email Notes Nona Narvaez Anaphylaxis & Food Allergy
Association of MN [email protected] Interest Group
Chele Payer Small Business Consultant [email protected] Industry
Ruth Petran Ecolab, Inc. [email protected] Industry Jamie Pfuhl MN Grocers Association [email protected] Industry
Mark Rossi University of Minnesota [email protected] University Ken Schelper Davannis & MN Restaurant
Association & Hospitality [email protected] Industry
*Jill Schewe
*Mary Youle
Care Providers of Minnesota
Aging Services of Minnesota
Industry
Peter Snyder SnyderHACCP [email protected] Industry
Karen Swenson Brown-Nicollet Environmental Health
[email protected] Government
John Weinand City of Minnetonka [email protected] Government Dan Tew Yum Brands Inc. [email protected] Industry
Kathy Zeman
Alt. Cecilia Coulter
Minnesota Farmers Market Association
Farmers Market Community
Greg Abel FDA [email protected] Ex Officio
Attachment E2 2of 2
*shared seat
MDH-FPLS Section 651-201-4500
March 2 2016 Rev.3
mailto:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]
Attachment F 1 of 1
Brainstorming Exercise of March 18, 2010 Food Code Advisory Committee Meeting
Committee members were given five post-it notes to use to vote on their top five issues. Top five* interest areas are:
Votes Interest 16 Consistency with FDA 16 Bare hand contact 16 Science/Risk based code 12 Categories of three-tiered violations
7 Allergens *This includes grouping like issues from all small groups. All of issues and their respective rankings are listed below.
Other Issues Identified During the Small Group Brainstorming Votes Interest 5 Front-line food worker training (compliance with PIC duty expectations results) 4 For cleaning allowing room for new technologies 4 CFM duties and clarifications in retail food environment 3 Concern of food code and ma and pa restaurants (certain language lost) 3 Address buying local foods 2 Enforceability technical vs. simple 1 Follow HACCP outline 1 Performance standard based 1 Use of hand sanitizers (in place of hand washing) 1 Norovirus as reportable illness 1 Define/Comply with GMPs 1 Glove issues 1 Certification renewal measure of learning 1 More public awareness of Code 0 Definition of PHFs 0 Vagueness of direction for grease traps vs. plumbing code 0 2007 Code or 2009 Code 0 Food code needs to be easy to modify 0 Flexibility? 0 Processed produce washing 0 Verification of time/temp (i.e. 165 degrees for 15 seconds) 0 Cabinet surfaces need clarity in guidelines. For example, Formica, sheet vinyl,
poured floors in walk-ins, etc. when is it acceptable? (Health vs. Ag definition) 0 Structured approach 0 Measureable 0 Food code needs to be easy to modify 0 Flexibility?
MINNESOTA DEPARTMENT OF
AGRICULTURE
Attachment H 1 of 9
Minnesota Food Code Rule Revision Advisory Committee Meeting January 23, 2014
12:30 pm - 3:00 pm Host O.L. Freeman Building Room B107
District Office Videoconference Locations: Bemidji, Duluth, Fergus Falls, Mankato, Marshall, Rochester, St. Cloud
Agenda:
1. Welcome 2. Status of the Advisory Committee 3. Status of the Rule Revision Effort 4. FDA 2013 Model Food Code
http://www.fda.gov/downloads/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/UCM3 74510.pdf
5. New Issues 6. Next Steps 7. Adjourn
If you should have any questions or concerns, please contact Linda Prail, MDH by email at [email protected] or by phone at 651-201-5792.
MDH EH Division FPLS Section
651-201-4500
http://www.fda.gov/downloads/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/UCM374510.pdfmailto:[email protected]://www.fda.gov/downloads/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/UCM3
Attachment G 1 of 1
2014 Minnesota Food Code Advisory Committee Videoconference/Meeting Dates
Food Code Advisory Committee
Videoconference/Meeting Dates
Host Site Time Participating DO Sites
January 23, 2014 Freeman B107 12:30PM- 3:00 PM Bemidji, Duluth, Fergus Falls, Mankato, Marshall, Rochester,
St. Cloud
February 25, 2014 Freeman B107 12:30 PM-3:00 PM Bemidji, Duluth, Fergus Falls, Mankato, Marshall, Rochester,
St. Cloud
April 29, 2014 Freeman B107 12:30 PM 3:00 PM
Mankato, Duluth, Rochester, Bemidji, St. Cloud, Fergus Falls, Marshall
May 27, 2014 Freeman B107 12:30 PM 3:00 PM
Mankato, Duluth, Rochester, Bemidji, St. Cloud, Fergus Falls, Marshall
June 24, 2014 Freeman B107 12:30 PM 3:00 PM
Mankato, Duluth, Rochester, Bemidji, St. Cloud, Fergus Falls, Marshall
July 22, 2014 Freeman B107 12:30 PM 3:00 PM
Mankato, Duluth, Rochester, Bemidji, St. Cloud, Fergus Falls, Marshall
August 26, 2014 Freeman B107 12:30 PM 3:00 PM
Mankato, Duluth, Rochester, Bemidji, St. Cloud, Fergus Falls, Marshall
September 23, 2014 Freeman B107 12:30 PM 3:00 PM
Mankato, Duluth, Rochester, Bemidji, St. Cloud, Fergus Falls, Marshall
November 4, 2014 Canceled Freeman B107 12:30 PM 3:00 PM
Mankato, Duluth, Rochester, Bemidji, St. Cloud, Fergus Falls, Marshall
November 25, 2014 Canceled and Rescheduled for December 8, 2014
Freeman B107 12:30 PM 3:00 PM
Mankato, Duluth, Rochester, Bemidji, St. Cloud, Fergus Falls, Marshall
MINNESOTA DEPARTMENT OF
AGRICULTURE
Attachment H 2 of 9
Minnesota Food Code Rule Revision Advisory Committee Meeting February 25, 2014
12:30 pm - 3:00 pm Host O.L. Freeman Building Room B107
District Office Videoconference Locations: Bemidji, Duluth, Fergus Falls, Mankato, Marshall, Rochester, St. Cloud
Agenda:
1. Welcome 2. Introductions 3. Update on the Rule Revision Process 4. NSF Requirement 5. New 2013 FDA Food Code Language 6. Status of the Committee Membership 7. Subcommittees 8. Next Steps/Next Meeting 9. Adjourn
If you should have any questions or concerns, please contact Linda Prail, MDH by email at [email protected] or by phone at 651-201-5792.
MDH EH Division FPLS Section
651-201-4500
mailto:[email protected]
MINNESOTA DEPARTMENT OF
AGRICULTURE
Attachment H 3 of 9
Minnesota Food Code Rule Revision Advisory Committee Meeting April 29, 2014
12:30 pm - 3:00 pm Host O.L. Freeman Building Room B107
District Office Videoconference Locations: Bemidji, Duluth, Fergus Falls, Mankato, Marshall, Rochester, St. Cloud
Agenda:
1. Welcome 2. Introductions of New Members 3. Suggestions For Other New Members 4. Subcommittees 5. 2013 Food Code Changes 6. Other Proposed Changes 7. Next Steps 8. Chapter 4
If you should have any questions or concerns, please contact Linda Prail, MDH by email at [email protected] or by phone at 651-201-5792.
MDH EH Division FPLS Section
651-201-4500
mailto:[email protected]
MINNESOTA DEPARTMENT OF
AGRICULTURE
Attachment H 4 of 9
Minnesota Food Code Rule Revision Advisory Committee Meeting May 27, 2014
12:30 pm - 3:00 pm Host O.L. Freeman Building Room B107
District Office Videoconference Locations: Bemidji, Duluth, Fergus Falls, Mankato, Marshall, Rochester, St. Cloud
Agenda:
1. Welcome 2. New Member Introductions (alternates?) 3. Possible Additional Members 4. Rule Revision Status Update 5. Council for Food Protection Meeting Re-Cap 6. Legislative Session Re-Cap 7. Equipment, Finishes and Utensil Requirements (Chapter 4)
a. MEHA Survey Results b. Assisted Living Comments c. Minnesota Farmers Market Association
8. Food Storage Areas (4626.1370 and 4626.1360, FDA 6-201.16 and 6-201.18) 9. Three Compartment Sinks - Olmsted County 10. Subcommittees
a. Cost of Revisions b. Outreach
11. Next Steps
If you should have any questions or concerns, please contact Linda Prail, MDH by email at [email protected] or by phone at 651-201-5792.
MDH EH Division FPLS Section
651-201-4500
mailto:[email protected]
Attachment H 5 of 9
Minnesota Food Code Rule Revision Advisory Committee Meeting June 24, 2014
12:30 pm - 3:00 pm Host O.L. Freeman Building Room B107
District Office Videoconference Locations: Bemidji, Duluth, Fergus Falls, Mankato, Marshall, Rochester, St. Cloud
Agenda: Please read the materials for the bolded items (6 & 8)
1. Welcome 2. Introduction of New Members 3. Possible Additional Members 4. Subcommittees 5. Rule Revision Status Update 6. Chapter 4 Language: Equipment, Utensils and Finishes (current code
and FDA 2013 code) 7. Handwashing: Water Under Pressure 8. FDA 3-301.11 9. Sinks 10.Next Steps 11.Adjourn
If you should have any questions or concerns, please contact Linda Prail, MDH by email at [email protected] or by phone at 651-201-5792.
MDH EH Division FPLS Section
651-201-4500
https://www.revisor.mn.gov/rules/?id=4626http://www.fda.gov/downloads/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/UCM374510.pdfhttp://www.fda.gov/downloads/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/UCM374510.pdfmailto:[email protected]
Attachment H 6 of 9
Minnesota Food Code Rule Revision Advisory Committee Meeting July 22, 2014
12:30 pm - 3:00 pm Host O.L. Freeman Building Room B107
District Office Videoconference Locations: Bemidji, Duluth, Fergus Falls, Mankato, Marshall, Rochester, St. Cloud
Agenda:
1. Welcome 2. Announcements 3. New Members 4. EH Continuous Improvement BoardTom Hogan, Division Director,
Environmental Health Division (EHD) 5. FDA 4-602.11 (pg. 171) Greg Abel, USFDA 6. Barehand Contact (see attached proposal) 7. Sinks (FDA 4-501.16 B, (pg. 165) 5-205.11 , (pg. 191), MN 4626.0760 and
4626.0780) 8. Subcommittees 9. Cost Calculations 10.Other issues 11.Next step 12.Adjourn
If you should have any questions or concerns, please contact Linda Prail, MDH by email at [email protected] or by phone at 651-201-5792.
MDH EH Division FPLS Section
651-201-4500
http://www.fda.gov/downloads/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/UCM374510.pdfhttp://www.fda.gov/downloads/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/UCM374510.pdfhttp://www.fda.gov/downloads/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/UCM374510.pdfhttps://www.revisor.mn.gov/rules/?id=4626.0760https://www.revisor.mn.gov/rules/?id=4626.0780mailto:[email protected]
Attachment H 7 of 9
Minnesota Food Code Rule Revision Advisory Committee Meeting August 26, 2014
12:30 pm - 3:00 pm Host O.L. Freeman Building Room B107
District Office Videoconference Locations: Bemidji, Duluth, Fergus Falls, Mankato, Marshall, Rochester, St. Cloud
Agenda:
1. Welcome 2. Updates & Announcements
a. Howk Letter 3. Sinks, 3-Comp./Scrap-Cleaning & Sanitizing (attached) 4. Long-Term Care Imperatives Recommendations (attached) 5. Other Food Code Issues
a. Food Worker Training Subcommittee Recommendation (attached)
6. Who is affected by the Revisions? 7. Cost of Revisions 8. Next step 9. Adjourn
If you should have any questions or concerns, please contact Linda Prail, MDH by email at [email protected] or by phone at 651-201-5792.
MDH EH Division FPLS Section
651-201-4500
mailto:[email protected]
MINNESOTA DEPARTMENT OF
AGRICULTURE
Attachment H 9 of 9
Food Code Advisory Committee Meeting
Date: December 8, 2014 Time: 12:30 pm 3:00 pm Host: Linda Prail, MDH District Office Videoconference Locations: Bemidji, Duluth, Fergus Falls, Freeman, Mankato, Marshall, Rochester, St. Cloud
Agenda
1. Welcome and Introductions 2. Updates Steven Diaz, MDH 3. Food Charter Tim Jenkins, MDH 4. Financial Information for SONAR 5. Next Steps
If you should have any questions or concerns, please contact Linda Prail, MDH by email at [email protected] or by phone at 651-201-5792.
MDH EH Division FPLS Section
651-201-4500
mailto:[email protected]
Attachment H 8 of 9
Minnesota Food Code Rule Revision Advisory Committee Meeting September 23, 2014 12:30 pm - 3:00 pm
Host O.L. Freeman Building Room B107 District Office Videoconference Locations: Bemidji, Duluth, Fergus Falls,
Mankato, Marshall, Rochester, St. Cloud
Agenda:
1. Welcome & Announcements 2. Hand Contamination from Public Restroom Doors (attached) 3. Updates
a. Minnesota Food Charter Update b. Food Code Rule Revision Status
4. Who is Affected by the Revisions: Review of List (attached) 5. Work on Cost Estimates (attached) 6. Adjourn
If you should have any questions or concerns, please contact Linda Prail, MDH by email at [email protected] or by phone at 651-201-5792.
MDH EH Division FPLS Section
651-201-4500
mailto:[email protected]
Attachment I 1 of 2
Recommendations
Citation; MN Food Code and
FDA Model Food Code Advisory Committee Approved Motion MDH Manager and
Supervisors Decision
MDA Manager and
Supervisors Decision
Reasoning
1) 4626.0070 (2-301.12)
Cleaning Procedures Take out word "warm"
B. (1) rinse under clean, running warm water;
(4) thoroughly rinse under clean, running warm water;
and
Do not accept
recommendation; use
FDA Language
Do not accept
recommendation; use
FDA Language
Even though
warm or hot
water may not
assist in the
cleaning process,
warm water is
more comfortable
for most people
and this may
encourage more
and longer
handwashing.
2) 4626.0070 (2-301.13)
Special Hand Wash
Procedures
Do not accept CCC II language which would
keep the following language: 2-301.13 Special Handwash Procedures.*
A. A nail brush shall be used:
(a) upon reporting to work,
(b) after using the toilet room, and
(c) after other gross contamination of the
hands occur.
B. A double-handwash is required after using the
toilet.
Accept
recommendation; use
FDA Language
Accept
recommendation; use
FDA Language
We want to wait
and see what CFP
and USFDA
decides on this
issue before
making accepting
any language on
special handwash
procedures.
1
Citation; MN Food Code and
FDA Model Food Code Advisory Committee Approved Motion MDH Manager and
Supervisors Decision
MDA Manager and
Supervisors Decision
Reasoning
3) 4626.0075 (2-301.14)
When to Wash &
4626.0080 (2-301.15)
Where to Wash
Accept CCCII proposed language; highlighted
language is significant new language from the FDA
Model Code.
4626.0075 2-301.14 WHEN TO WASH.
Food employees shall clean their hands and exposed
portions of their arms as specified in part 4626.0070
immediately before engaging in food preparation
including working with exposed food, clean
equipment and utensils, and unwrapped single-service
and single-use articles and:
A. after touching bare human body parts other than
clean hands and clean, exposed portions of arms;
B. after using the toilet;
C. after caring for or handling service animals or
aquatic animals as specified in 4626.0120;
D. Except as specified in 4626.0105(B), after
coughing, sneezing, using a handkerchief or
disposable tissue, using tobacco, eating, or drinking;
E. after handling soiled equipment or utensils;
F. during food preparation, as often as necessary to
remove soil and contamination and to prevent cross-
contamination when changing tasks;
G. when switching between working with raw foods
and working with ready-to-eat foods; 1H. before donning gloves for working with food; and
I. after engaging in other activities that contaminate
the hands.
4626.0080 2-301.15 WHERE TO WASH.
Food employees shall clean their hands in a
handwashing sink or approved automatic
handwashing facility and may not clean their hands in
a sink used for food preparation or warewashing, or in
a service sink or a curbed cleaning facility used for the
disposal of mop water and similar liquid waste.
Accept with one small
addition to
B. after using toilet
room.
Accept NA
1 Advisory Committee thought the highlighted part was very important.
2
http://www.revisor.leg.state.mn.us/arule/4626/0070.htmlhttp://www.revisor.leg.state.mn.us/arule/4626/0120.html
Citation; MN Food Code and
FDA Model Food Code Advisory Committee Approved Motion MDH Manager and
Supervisors Decision
MDA Manager and
Supervisors Decision
Reasoning
4) 4626.0020 Subp. 32 (FDA)
Easily Cleanable Accept CCCII recommended language
Easily cleanable.
A. Easily cleanable" means a characteristic of a
surface that:
(1) allows effective removal of soil by normal
cleaning methods;
(2) is dependent on the material, design,
construction, and installation of the surface; and
(3) varies with the likelihood of the surfaces
role in introducing pathogenic or toxigenic agents or
other contaminants into food based on the surfaces
approved placement, purpose, and use.
B. Easily cleanable includes a tiered application of the criteria that qualify the surface as easily cleanable
as specified in Subparagraph (1) of this definition to
different situations in which varying degrees of clean
ability are required such as:
(1) the appropriateness of stainless steel for a
food preparation surface as opposed to the lack of
need for stainless steel to be used for floors or for
tables used for consumer dining; or
(2) the need for a different degree of clean
ability for a utilitarian attachment or accessory in the
kitchen as opposed to a decorative attachment or
accessory in the consumer dining area.
Accept
recommendation; use
FDA 2009 language
which is the same as
CCCII
Accept
recommendation; use
FDA language which is
the same as CCCII
NA
3
Citation; MN Food Code and
FDA Model Food Code Advisory Committee Approved Motion MDH Manager and
Supervisors Decision
MDA Manager and
Supervisors Decision
Reasoning
5) 4626.2010 Subp. 5
Certified Food Protection
Manager Requirements
For Food Establishments
-Duties of Certified Food
Manager
Move this to Subpart 4626.0035 (2-103.11)
Person in Charge
Subp. 5. Duties of certified food manager. An
owner or operator, through the certified food
manager, is responsible for ensuring that:
A. hazards in the day-to-day operation of
the food establishment are identified;
B. policies and procedures to prevent
foodborne illness are developed and
implemented;
C. employees are trained to ensure that
there is at least one trained individual present at
all times food preparation activities are conducted
who can demonstrate the knowledge required in
the Code;
D. food preparation activities are directed
and corrective action is taken, as needed, to
protect the health of the consumer; and
E. in-house self-inspections of daily
operations are conducted on a periodic basis to
ensure that food safety policies and procedures
are followed.
Rescinded Rescinded Rescinded
4
Citation; MN Food Code and
FDA Model Food Code Advisory Committee Approved Motion MDH Manager and
Supervisors Decision
MDA Manager and
Supervisors Decision
Reasoning
6) 4626.0340 (3-401.14) Non- Recommend the following language Accepted; Accepted; NA Continuous Cooking of (A) Raw animal foods shall not be cooked using use Advisory use Advisory Raw Animal Foods non-continuous cooking process unless the food
establishment has submitted a HACCP plan to the
regulatory authority and the regulatory authority
has approved the HACCP plan.
(B) Raw animal FOODS that are cooked using a
NON-CONTINUOUS COOKING process shall be:
(1) Subject to an initial heating process that is P
no longer than sixty minutes in duration;
(2) Immediately after initial heating, cooled
according to the time and temperature parameters
specified for cooked POTENTIALLY HAZARDOUS
FOOD (TIME /TEMPERATURE CONTROL FOR P
SAFETY FOOD) under 3-501.14(A);
(3) After cooling, held frozen or cold, as
specified for POTENTIALLY HAZARDOUS FOOD
(TIME/TEMPERATURE CONTROL FOR SAFETY P
FOOD) under 3-501.16(A)(2);
(4) Prior to sale or service, cooked using a
process as specified in 3-401.11;
(5) Cooled according to the time and
temperature parameters specified for cooked
POTENTIALLY HAZARDOUS FOOD (TIME
/TEMPERATURE CONTROL FOR SAFETY FOOD)
under 3-501.14(A) if not either hot held as
specified under 3-501.16(A), served
immediately, or held using time as a public health
control as specified under 3-501.19 after P
complete cooking; and
(6) Prepared and stored according to written
procedures that:
Committee language Committee language
5
(a) Are maintained in the FOOD
ESTABLISHMENT and are available to the Pf
REGULATORY AUTHORITY upon request;
(b) Describe how the requirements specified
under (A)-(E) of this Section are to be
monitored and documented by the PERMIT
HOLDER and the corrective actions to be taken if Pf
the requirements are not met;
(c) Describe how the FOODS, after initial
heating, but prior to complete cooking, are to be
marked or otherwise identified as FOODS that
must be cooked as specified under (D) of this
section prior to being offered for sale or service; Pf
and
(d) Describe how the FOODS, after initial
heating but prior to cooking as specified under
(D) of this section, are to be separated from
READY-TO-EAT FOODS as specified under 3-Pf
302.11 (D).
6
Citation; MN Food Code and
FDA Model Food Code Advisory Committee Approved Motion MDH Manager and
Supervisors Decision
MDA Manager and
Supervisors Decision
Reasoning
7) 4626.0225 (3-301.11 D (5)) Preventing
Contamination from
Hands
Recommends the following language:
(5) Documentation that food employees
contacting ready-to-eat foods with bare hands
comply with the control measure in paragraph (a)
below and at least one additional control measure
listed in paragraphs (b), (c), and (d) to provide
additional safeguards to hazards associated with
bare hand contact:
(a) After using the toilet or when coming to
work, using a double handwash procedure which
uses a nail brush on the fingertips during the first
wash, followed by a second wash as specified in
4626.0070 2-301.12.B, and
(b) Using a hand antiseptic after handwashing
as specified in part 4626.0085, or
(c) Programs to encourage food employees not
to work when they are ill, or
(d) Other control measures approved by the
regulatory authority; and
(e) Documentation that corrective action is
taken when subparagraphs (D) (1)-(5) of this
section are not followed.
Accept
(5) (b) drop Using
Accept NA
8) 4626.0805 4-501.114 (B) Manual and Mechanical
Warewashing
Equipment; Chemical
Sanitization,
Temperature, Ph,
Concentration, and
Hardness
Recommends changing to 20 C (proposed
FDA language)
(B) An iodine solution shall have a:
(1) Minimum temperature of 20C (68F),
Accepted; Advisory
Committee language Accepted; Advisory
Committee language
NA
7
Citation; MN Food Code and
FDA Model Food Code Advisory Committee Approved Motion MDH Manager and
Supervisors Decision
MDA Manager and
Supervisors Decision
Reasoning
9) 4626.1555 (6-501.19) Closing Toilet Room Doors
Add Language:
Toilet rooms designed without door(s) but with a
zig-zag entrance do not need to comply with this
provision. (Lindas attempt at language)
Accept
recommendation; use nd
2 Part: A toilet
room entry designed
without doors as
specified by
Minnesota building
code does not need to
comply with this
provision.
Accept concept NA
10) 4626.1635 (7-204.14) Drying Agents; Criteria
Add as paragraphs 6 & 7-
(6) Generally recognized as safe as determined by a
GRAS panel of experts as specified in 21 CFR 170.30
or,
(7) Subject of a Food Contact Notification (FCN)
for use as a component of a drying agent; and
Accept Advisory
Committee language
Accept Advisory
Committee language
NA
11) CCCII Chapters 1-8 Motion to accept CCCII Chapters
1-8 (with changes)
NA NA On hold pending
completion of
first draft
8
Citation; MN Food Code and
FDA Model Food Code Advisory Committee Approved Motion MDH Manager and
Supervisors Decision
MDA Manager and
Supervisors Decision
Reasoning
12) 4626.1440 (6-301.11) Handwashing Cleanser,
Availability
To eliminate the nail brush except when an
alternative procedure for handwashing was
used when handling ready-to-eat foods.
A. Each handwashing sink or group of two
adjacent sinks shall be provided with a supply of
hand cleaning liquid, powder, or bar soap.
B. When bare hand contact with ready-to-eat
foods is allowed as specified in 4626.0225, a
nailbrush must be provided at all handwashing
sinks located in a food preparation area.
Accept Accept
9
Citation; MN Food Code and
FDA Model Food Code Advisory Committee Approved Motion MDH Manager and
Supervisors Decision
MDA Manager and
Supervisors Decision
Reasoning
13) 4626.0020 (1-201.10) Statement of Application
and Listing of Terms Major
Food Allergen
14) 4626.0435 (3-602.11) (5)
Food Labels
Adopt recommendations of allergens
subcommittee.
Draft Language: (a) Milk, egg, fish (freshwater or
saltwater finfish such as, but not limited to bass, cod,
flounder, or tuna), Crustacean shellfish (such as, but
not limited to crab, lobster, or shrimp), tree nuts (such
as, but not limited to almond, filbert/hazelnuts,
lychee/lichee, pecans, or walnuts), wheat, peanuts, and
soybeans
Subcommittee recommendation to keep the intent
maintaining the major 8 allergens.
Subcommittee recommendation to leave out
language to other references.
The name of the food source for each major food
allergen contained in the food unless the food source
is already part of the common or usual name of the
respective ingredient (Effective January 1, 2006)
Subcommittee recommendation is to keep 2009
Model Food Code language as is.
Accept
Accept
Accept
Accept
NA
NA
15) 4626.0035 (2-103.11) (L) Person In Charge
Employees are properly trained in food safety,
including food allergy awareness, as it relates to their
assigned duties
Subcommittee recommendation is to keep 2009
Model Food Code language as is.
Accept Accept NA
10
Citation; MN Food Code and
FDA Model Food Code Advisory Committee Approved Motion MDH Manager and
Supervisors Decision
MDA Manager and
Supervisors Decision
Reasoning
16) Three Tier System Recommendation:
Accept FDA Priority/Priority Foundation/Core
Three Tier System, including deliberate process for educating regulators first and then the customers as to
this terminology.
Not accepted;
Accepted
three-tier concept;
use Priority 1, Priority
2, Priority 3
Not accepted;
Accepted
three-tier concept,
use Priority 1, Priority
2, Priority 3
terminology
We thank the
Three Tier
Subcommittee
for its work.
We do not think
the FDA terms
are user
friendly. We,
MDH and
MDA, do have
the resources to
provide training
to all of the
food
establishments
we inspect.
The survey
results
overwhelmingly
wanted
Priority 1,
Priority 2,
Priority 3.
11
Citation; MN Food Code and
FDA Model Food Code Advisory Committee Approved Motion MDH Manager and
Supervisors Decision
MDA Manager and
Supervisors Decision
Reasoning
17) 4626.0020 (1-201.10)
Statement Of Application
And Listing Of Terms
18) 4626.1050 (5-202.12)
Handwashing Lavatory;
Water Temperature And
Flow.
Accept recommendations of Chapter 1and Chapter
5 from HACCP subcommittee.
Add back a definition of "Clean"
Keep the language of the Minnesota Code: "Clean"
means free from insects, vermin, and debris and free
from physical, chemical, and microbial substances
discernible by ordinary sight or touch.
Definition of "Hazard"
"A biological, chemical, or physical agent that is
reasonably likely to cause illness or injury in the
absence of its control." [NACMCF. 1998. Hazard
analysis and critical control point principles and
application guidelines. J. Food Prot. 61(9):1246-
1259. www.cfsan.fda.gov/~comm/nacmcfp.html.
Change the wording:
The hand wash sink will provide water at a warm to
tepid temperature and at a flow rate sufficient to rinse
hands.
(By saying above 70F, most sinks where the water
pipes have cooled to room temperature will meet the
criteria.)
Not accepted; use FDA
language for Hazard"
Not accepted; use
FDA language
Not accepted; use FDA
language for Hazard"
Not accepted; use
FDA language
We do not think a
definition of
clean is needed or useful. We
think the FDA
definition of
hazard is more
useful.
No definition of
warm to tepid,
everyone would
have a different
idea.
12
Citation; MN Food Code and
FDA Model Food Code Advisory Committee Approved Motion MDH Manager and
Supervisors Decision
MDA Manager and
Supervisors Decision Reasoning
19) 4626.1830
4626.1845
4626.1850
4626.1855
4626.1860
4626.2010
Adopt the revised language for Chapter 9 as presented
by MDH and MDA See Attachment 8 NA NA NA
20) 4626.0020 (1-201.10)
Statement of Application
and Listing of Terms Major Food Allergen (1)
(b)
Adopt FDA definitions for the 8 U.S. major
allergens identified by the FDA:
"Definitions in the Food Code Allergen Subcommittee
recommendations conform to current FDA
definitions."
Regarding foods derived from the 8 major allergens as
written in the FDA Model Code:
(1-201.1)(1)(b)
A food ingredient that contains protein derived from a
food, as specified in Subparagraph (1)(a) of this
definition."
Accepted Accepted NA
21) 4626.2010 Subpart. 5
Certified Food Protection
Manager Requirements For
Food Establishments.
Motion moves to rescind the motion that passed at
8/31/2010 meeting
Move 4626.2010 Subpart 5 Certified Food Protection
Manager Requirements For Food Establishments to
Subpart 4626.0035 (2-103.11) Person in Charge
NA NA NA
13
Citation; MN Food Code and
FDA Model Food Code Advisory Committee Approved Motion MDH Manager and
Supervisors Decision
MDA Manager and
Supervisors Decision
Reasoning
22) 4626.0505 (4-201.11)
(J)(2) Equipment And
Utensils
Motion moves to change number of clients from 10
to 12
2. food service or a food operation in a child care
center, residential care home, supervised living
facility, apartment building with congregate dining,
boarding establishment, bed and breakfast, or similar
establishment is serving ten or fewer individuals; or
No decision; under
discussion
NA NA
23) 4626.0020 Subpart 30 (1-
201.10) Statement Of
Application And Listing Of
Terms
Add in cut leafy greens/cut tomatoes to MN Food
Code.
Cut leafy greens" means fresh leafy greens whose leaves have been cut, shredded, sliced, chopped, or
torn. The term "leafy greens" includes iceberg lettuce,
romaine lettuce, leaf lettuce, butter lettuce, baby leaf
lettuce (i.e., immature lettuce or leafy greens),
escarole, endive, spring mix, spinach, cabbage, kale,
arugula and chard. The term "leafy greens" does not
include herbs such as cilantro or parsley.
Proposed by
Departments
Proposed by
Departments
NA
Adopt 2009 FDA with exceptions of any language
that has been recommended.
On hold On hold On hold until
completion of
first draft
Rev. 4/19/12
14
Attachment I 2 of 2
2014 Minnesota Food Code Advisory Committee Motions/Recommendations
Food Code Advisory Committee
Videoconference/Meeting Dates
Motions/Recommendations Department Action
January 23, 2014 No motions were made.
February 25, 2014 A vote was taken to keep the NSF Stand in the MN Food Code or to adopt the language from the 2013 FDA Food Code. 5 votes in favor of going with FDA language. 3 votes for mandating ANSI/NSF program 8 votes undecided
April 29, 2014 A motion was made to accept the 2013 FDA Food Code changes. Motion: Ruth Petran Seconded: Chris Gindorff MSC
May 27, 2014 No motions were made.
June 24, 2014 Ken Schelper made a motion to adopt the 2013 FDA Food Code.
Dale Yamnik made a friendly amendment to the motion to adopt the 2013 FDA Food Code subpart 4.1 and 4.2 (Design and Construction) in its entirety. The amendment was accepted by Ken and seconded by Kathy Zeman. Motion: Ken Schelper Amended: Dale Yamnik Seconded: Kathy Zeman
MSC 11-4 July 22, 2014 A motion was made to adopt
4-602.11 (B) of the 2009 FDA Food Code rather than the 2013 FDA Food Code.
Motion: Dale Yamnik Seconded: Ken Schelper MSC 17 yes and 0 nos.
A motion was made to adopt language as proposed/written below for item (D) (1) of 4626.0225 (3-301.11) :
4626.0225 (3-301.11 page 97) Recommendation: D. Food employees not serving a highly susceptible population may contact exposed, ready-to-eat food with their bare hands if: (1) Before engaging in handling of ready-to-eat foods with bare hands, the permit holder provides written notification to the regulatory authority of their intent to use bare hand contact and that they are in compliance with the requirements of subparagraphs (D) (2) (7) of this section.
Motion: Dale Yamnik Seconded: Ruth Petran MSC: 18 yes, 1 no.
August 26, 2014 A motion was made to adopt the 2013 FDA language (in reference to 4-501.16) as is.
Motion: Dale Yamnik Seconded: Ruth Petran MSC
13 in favor 4 not in favor and 2 members abstaining
September 23, 2014 No motions were made.
November 25, 2014 Canceled
Meeting canceled.
December 8, 2014 No motions were made.
2012
Minnesota Department of Health
Minnesota Department of Agriculture
Minnesota Food Code Rule Revision Wild Mushroom
Advisory Workgroup
Attachment J 1
Attachment J 2
Minnesota Food Code Rule Revision Wild Mushroom Advisory Workgroup Report
Minnesota Department of Health P.O. Box 64975 St. Paul, Minnesota 55164-0975
Phone: 651-201-4500
This document is available in alternative formats to individuals with disabilities upon request.
02/06/2013
Attachment J 3
Table of Contents
Table of Contents................................................................................................................. i The Minnesota Food Code Rule Revision Wild Mushroom Advisory Workgroup .......... 1 Text of Minnesota Rules 4626.0155 WILD MUSHROOMS......................................... 2 Membership: ................................................................................................................... 2 Purposes of the Workgroup ............................................................................................ 3 Roles and Responsibilities of Mushroom Workgroup Members.................................... 3 Term of Service and Designated Alternates ................................................................... 4 Role of MDH and MDA ................................................................................................. 4 Workgroup Meetings ...................................................................................................... 4 Recommendations and Work Products........................................................................... 5 Subgroup 1: Revised Rule Language.............................................................................. 5 Subgroup 2: Training and Certification Requirements................................................... 6 Subgroup 3: Chain of Custody Requirements ................................................................ 8 Departments Response to Recommendations and Conclusions .................................... 8
Appendices........................................................................................................................ 10 Appendix 1 - Charge to the Minnesota Food Code Rule Revision Wild Mushroom Advisory Workgroup .................................................................................................... 11 Appendix 2 - Wild Mushroom Advisory Workgroup Members .................................. 14 Appendix 3 - Meeting dates, agendas and meeting minutes ....................................... 15 Appendix 4 - Subgroup 1-Revised Rule Language ...................................................... 23
Attachment J 4
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Attachment J 5
The Minnesota Food Code Rule Revision Wild Mushroom Advisory Workgroup
The Minnesota Departments of Health (MDH) and Agriculture (MDA) are revising the Minnesota Food Code, Chapter 4626 (Code). The Departments are considering rule amendments that would bring the Code up to date and into substantial conformance with the 2009 Food and Drug Administration (FDA) Model Food Code and Supplement to the 2009 FDA Model Food Code. To that end, MDH and MDA formed a Minnesota Food Code Rule Revision Advisory Committee (Committee) that advised and provided recommendations on subjects relating to the rule revision to the Departments. Charge to the Minnesota Food Code Rule Revision Wild Mushroom Advisory Workgroup is attached in Appendix 1.
After the Committee completed its review meetings, a number of individuals expressed an interest in reviewing and making recommendations on the section of the code regulating wild mushrooms, Minnesota Rules 4626.0155 WILD MUSHROOMS. In order to be responsive to this interest and to ensure the best possible code, the departments convened a small workgroup.
Text of Minnesota Rules 4626.0155 WILD MUSHROOMS
Attachment J 6
4626.0155 3-201.16 WILD MUSHROOMS.* A. Except as specified in item B, mushroom species picked in the wild shall be obtained from sources where each mushroom is individually inspected and found to be safe by a mushroom identification expert whose expertise has been verified and approved by the regulatory authority through the successful completion of a wild mushroom identification course provided by either an accredited college or university or a mycological society. An individual who wants to be approved as a wild mushroom identification expert shall have on file with the regulatory authority a letter from an accredited college or university certifying successful completion of a wild mushroom identification course from an accredited college or university. B. This part does not apply to: (1)cultivated wild mushrooms species that are grown, harvested, and processed in an operation that is regulated by the food regulatory agency that has jurisdiction over the operation; or (2) wild mushrooms species if they are in packaged form and are the product of a food processing plant that is regulated by the food regulatory agency that has jurisdiction over the plant.
Membership:
The Advisory Workgroup (Workgroup) consisted of 22 people including wild mushroom cultivators and foragers, delegated city and county agencies, MDA and MDH staff and other interested individuals. A list of Workgroup members is attached in Appendix 2. MDH and MDA had at least one active member at each meeting and MDH provided staff support for the Workgroup.
http:3-201.16
Purposes of the Workgroup
Attachment J 7
The purposes of the Workgroup were:
Represent the various parties who may be affected by 4626.0155 3-201.16 WILD MUSHROOMS.
Assist the Departments in identifying all affected people and organizations and designing ways to let them know about the possible revisions to this section of the rule.
Provide advice and recommendations on 4626.0155 including a final proposal that will be presented to MDH and MDA for a decision.
The Workgroup was a non-voting group. The Workgroup advised and made recommendations. The Commissioners of the Departments of Health and Agriculture will make any final decisions.
Roles and Responsibilities of Mushroom Workgroup Members
Review, discuss and make recommendations for possible revisions to the Wild Mushroom section of the Code.
Review information and proposals from MDH/MDA and other interested persons. Listen to and consider input from the public, if offered.
Provide information about the cost of compliance with any recommended Code changes for small businesses, cities and counties and information on the fiscal impacts and benefits on local units of government.
Assist the Departments in identifying all interested persons and to design ways to let them know about any recommended changes. This includes both likely supporters and opponents.
Represent the members interest group: o Act as liaison to the interest group to ensure inclusiveness in the rule
revision process. o Contact members of interested parties and solicit input on subjects of
interest. o Speak on behalf of the organizations and constituents that they represent
to advise the agencies on the development of the rule amendments. o Assist MDH and MDA in communicating the progress of the rule revision
to interest group members. o Reflect the feedback of their constituents to the discussions of the
Workgroup.
Attachment J 8
Term of Service and Designated Alternates
Each member will serve for the full duration of the project. Each member may designate an alternate to attend meeting(s). If a member is unable to attend a meeting, the designated alternate will assume
the role of the member at that meeting. The public and interested stakeholders are welcome to attend Workgroup
meetings.
Role of MDH and MDA
To facilitate the work of the Workgroup, MDH and MDA staff has:
Made arrangements for full Workgroup meetings. Sent out meeting notices. Prepared meeting agendas and meeting summaries. Provided materials for review and consideration. Provided information through various media to members and other interested parties. Attended full Workgroup meetings. Carefully considered all comments and suggestions made by the Workgroup. Arranged for any final proposals to be reviewed by appropriate MDH and MDA staff.
Workgroup Meetings
The Workgroup meet for the first time on March 19, 2012. Subsequent meetings were held on March 28, April 9 and April 23, 2012. Agendas and minutes for all meetings are attached in Appendix 3. All of the meetings were well attended by both Workgroup members and other interested persons. Although the Workgroup identified a plethora of issues ranging from training and certification for mushroom harvesters to sustainability of mushroom habitat, the Workgroup was instructed to focus on any needed changes to 4626.0155. After much discussion, the full Workgroup was divided into three small subgroups to work on the following subjects:
1. Specific detailed recommendation for changes to the language of 4626.0155. 2. Mushroom training and certification requirements. 3. Chain of custody requirements for mushrooms.
Attachment J 9
Recommendations and Work Products
Subgroup 1: Revised Rule Language
Strong agreement was achieved in language change subgroup. The subgroups recommendation is to amend the Minnesota Food Code to read as follows:
4626.0155 3-201.16 WILD MUSHROOMS. A. Except as specified in item D, wild mushroom species shall be obtained from sources
where each mushroom is individually inspected and found to be safe by a certified mushroom harvester whose ability to correctly identify edible wild mushrooms has been verified and approved by the regulatory authority though the successful completion of a wild mushroom identification program provided by an accredited person or organization. A letter issued by the accrediting person or organization certifying the harvesters successful completion of the wild mushroom identification course and specifying the species of wild mushroom the harvester is qualified to identify shall be kept on file with the regulatory authority. The Minnesota Department of Agriculture shall maintain a registry of all certified wild mushroom harvesters.
B. Except as specified in item D, wild mushroom species shall have a written buyer specification which shall be retained by the buyer for 90 days from the date of sale or service. The written buyer specification shall include all of the following information:
(1) identification of the mushroom species by the scientific and common name; (2) date of sale and quantity by weight of each species sold; (3) a statement indicating that the mushroom was identified in its fresh state; (4) the name, address and telephone number of the harvester, and (5) a statement describing the qualifications and training of the harvester, specifically relating to mushroom identification, including the species that the individual is certified to harvest.
C. Except as specified in item D, the harvester shall retain for 90 days records of wild mushrooms sold to food establishments. The records retained shall include all of the following information:
(1) identification of the mushrooms by the scientific and common name; (2) the state and county locations of harvest; (3) the dates of harvest; (4) the names of the establishments where wild mushrooms were sold , including dates of sale, and the quantities by weight of each species purchased
D. This section shall not apply to the following: (1) cultivated mushroom species that are grown, harvested, and processed in an operation that is licensed and inspected by a food regulatory agency; (2) wild mushrooms that are packaged and are the product of a processing plant that is licensed and inspected by a food regulatory agency. Such mushrooms shall be individually inspected by a certified wild mushroom harvester retained by the food processing plant, and labeled with the common name of the mushroom and the name and location of the food processing plant.
Definitions: Wild mushrooms: Wild mushrooms are edible species of mushrooms that have been harvested from their naturally occurring environment where no human intervention occurred to support their growth.
http:3-201.16
Attachment J 10
Cultivated mushrooms: Cultivated mushrooms are edible species of mushrooms that have been cultivated by persons under controlled conditions, outdoors or indoors, on natural or artificial substrate.
Subgroup 2: Training and Certification Requirements
This subgroup was less successful in achieving consensus. A portion of the group proposed the following:
Public Education Programs Most mushroom poisonings that occur in the state involve people who have very limited
or no knowledge with respect to basic identification of poisonous or edible mushrooms. The following courses are designed to provide people with the fundamental information needed for the safe collection of wild edible mushrooms. Level 1 and level 2 programs are designed to teach identification of wild mushrooms to the general public. Taking these courses will not satisfy requirements for certification nor would they be required for certification. It is the Certification Program that is required for those wanting Certification. In addition to attending the Certification Program, certification will require demonstrated ability to identify mushrooms and knowledge of the material presented in the above courses through examination by the participating faculty. The examination may require collecting and documenting a predetermined number of fungi; part of the examination may be written or oral.
Level 1. Introduction to Fungi Lecture:
Definition of fungi, general ecological attributes diversity of forms, substrates, growth habits.
How to collect fungi (including basic documentation). Foray:
Utilize the techniques learned in lecture. Locate fungi (5-10), complete collection slips specifying form, substrate and habitat.
Laboratory: Place collections according to the display sign; students talk about their collections.
Demonstrations / displays: How to take a spore print. Best and popular field guides for identification.
Level 2. Poisonous and Common Edible Mushrooms of Minnesota Lecture:
Review collecting and how to take spore prints. Demonstrate construction and use of keys for identification. Features of mushrooms used in identification (handout provided). Major genera of gilled mushrooms and boletes. How to complete a documentation form.
Foray: Collect a specified number of mushrooms.
Laboratory: Set up spore prints Prepare documentation.
Attachment J 11
Use keys to determine genus and species if possible. Use field guides to verify. Questions and discussions.
Weekend and / or One Day Forays Collecting and identifying; everyone is responsible for their own collection; bring books most often used for identification; identify your collection to the extent you can; if time allows, prepare documentation;
Other Programs 1 hour lectures (by invited professionals) dealing with specific groups of fungi; relating to identification or on other mushroom related topic; Symposia on fungi; microscopy workshop; workshops on identification in addition to the above;
Certification Programs Given as one or two modules a week, or the entire set within one week; Each module is centered on one group of related edibles;
What is covered; Characterization of the group; recent developments in classification. Collecting, storage and transportation. Edibility concerns. Possible health benefits and concerns. Mushrooms that may be confused with the subject (look-alikes) and poisoning issues that
may be caused by them.
Modules : 1. Policy Considerations
a. Regulations i. Harvest ii. Commercial activity
b. Access and tenure i. Private lands ii. Public lands
1. Federal 2. State 3. County
iii. Other tenure systems 2. Social Considerations
a. Other harvesters b. Cultural resources c. Integrating diverse harvest and use traditions
3. Biological Considerations a. Mushrooms and their roles in the ecosystem b. Mushroom biology and reproduction c. Mushroom habitats
4. Mushroom Identification a. Poisonous Mushroom Identification What you have to know b. Advanced Mushroom Identification c. General mushroom safety practices
5. Harvest Considerations
Attachment J 12
a. General harvest sustainability issues i. What (Fungi anatomy) ii. When (timing and seasonality) iii. How (techniques)
b. Considerations specific to mushroom harvest i. What (Fungi anatomy) ii. When (timing and seasonality) iii. How (techniques)
6. Market Considerations a. Supply assessment b. Demand assessment c. Scale of commercial operations d. Placing your activity in a broader context e. Processing and storage
7. Resources and support a. Networks b. Study materials c. Printed materials d. Education e. Online
Possible Locations for Educational Programs: State Parks and Forests Eagle Bluff Audubon of the North Woods Deep Portage St. Johns University Bemidji University University of Minnesota/extensions Wolf Ridge
Sites that have biology labs could be the ideal places for workshops that require microscopes.
Subgroup 3: Chain of Custody Requirements
This subgroups recommendations were included in the recommendation for subgroup 1.
Departments Response to Recommendations and Conclusions
The departments agree in principle with subgroup 1s recommendation. The Minnesota Department of Agriculture is in agreement with the majority of the proposed language but does not agree with the specific language in the second sentence in section D (2). Specifically, the language is objectionable because this is a proposed revision to the Minnesota Retail Food Code, and the retail food code is not applicable to wholesale manufacturing and distribution facilities; therefore, the Minnesota Retail Food Code cannot contain language requiring any course of action in wholesale facilities. Wholesale facilities are regulated under FDAs Federal Code of
Attachment J 13
Regulations (CFR), Part 110, Good Manufacturing Practices (GMPs), along with other CFRs.
Section of Concern: D. This section shall not apply to the following:
(2) wild mushrooms that are packaged and are the product of a processing plant that is licensed and inspected by a food regulatory agency. Such mushrooms shall be individually inspected by a certified wild mushroom harvester retained by the food processing plant, and labeled with the common name of the mushroom and the name and location of the food processing plant.
We will not establish an accreditation program because of the time and money needed to develop and administer such a program. We are planning to establish an advisory committee to establish standards for wild mushroom training classes and to approve submitted classes that meet the standards. The classes must be mushroom type specific, taught by someone well trained in the identification and classification of mushrooms and have a testing component. Upon submission to MDA of evidence of the successful completion of an approved mushroom course, a person will be listed in a database of mushroom harvesters. The departments do not see the need for their involvement in public education. This type of training is best left to other organizations and groups.
Attachment J 14
Appendices
Appendix 1: Charge to the Minnesota Food Code Rule Revision Wild Mushroom Advisory Workgroup
Appendix 2: Wild Mushroom Advisory Workgroup Members
Appendix 3: Meeting dates, agendas and meeting minutes
Appendix 4: Subgroup 1-Revised Rule Language
Attachment J 15
Appendix 1 - Charge to the Minnesota Food Code Rule Revision Wild Mushroom Advisory Workgroup
Environmental Health Division Food, Pools and Lodging Services Section
Dairy and Food Inspection Division
CHARGE TO THE MINNESOTA FOOD CODE RULE REVISION WILD MUSHROOM ADVISORY WORKGROUP
The Minnesota Departments of Health (MDH) and Agriculture (MDH) are revising the Minnesota Food Code (Chapter 4626). The Departments are considering rule amendments that would bring the Code up to date and into substantial conformance with the 2009 Food and Drug Administration (FDA) Model Food Code and Supplement to the 2009 FDA Model Food Code. To that end, MDH and MDA formed a Minnesota Food Code Rule Revision Advisory Committee that advised and provided recommendations on subjects relating to the rule revision to the Departments.
Recently, a number of individuals have expressed an interest in reviewing and making recommendation(s) on the section of the code regulating wild mushrooms, Minnesota Rules 4626.0155 WILD MUSHROOMS. In order to be responsive to this interest and to ensure the best possible food code rule, the departments are convening a small group to work on this section.
Text of Minnesota Rules 4626.0155 WILD MUSHROOMS.
4626.0155 3-201.16 WILD MUSHROOMS. A. Except as specified in item B, mushroom species picked in the wild shall be obtained from sources where each mushroom is individually inspected and found to be safe by a mushroom identification expert whose expertise has been verified and approved by the regulatory authority through the successful completion of a wild mushroom identification course provided by either an accredited college or university or a mycological society. An individual who wants to be approved as a wild mushroom identification expert shall have on file with the regulatory authority a letter from an accredited college or university certifying successful completion of a wild mushroom identification course from an accredited college or university. B. This part does not apply to:
http:3-201.16
Attachment J 16
(1)cultivated wild mushrooms species that are grown, harvested, and processed in an operation that is regulated by the food regulatory agency that has jurisdiction over the operation; or (2) wild mushrooms species if they are in packaged form and are the product of a food processing plant that is regulated by the food regulatory agency that has jurisdiction over the plant.
Membership: The Advisory Workgroup (Workgroup) will consist of twelve to fourteen people including wild mushroom cultivators and foragers, delegated city and county agencies and other interested individuals. MDH and MDA will have at least one active member at each meeting and will also staff the workgroup.
Purposes of the Workgroup
The purposes of the Wild Mushroom Workgroup (Workgroup) are as follows: Represent the various parties who may be affected by 4626.0155 3-201.16 WILD MUSHROOMS.
Assist the Departments to identify all affected people and organizations and design ways to let them know about the possible revisions to this section of the rule.
Provide advice and recommendations on 4626.0155 including a final proposal that will be presented to MDH and MDA for a decision.
This Workgroup is a non-voting group. The Workgroup advises and makes recommendations. The Commissioners of the Departments of Health and Agriculture will make any final decisions.
Roles and Responsibilities of Mushroom Workgroup Members
Review, discuss and make recommendations for possible revisions to the Wild Mushroom section.
Review information and proposals from MDH/MDA and other interested persons. Listen to and consider input from the public, if offered.
Provide information about the cost of compliance to MDH and MDA for small businesses, cities and counties and information on the fiscal impacts and benefits on local units of government.
Assist the Departments in identifying all interested persons and to design ways to let them know about the rules. This includes both likely supporters and opponents of the rules.
Represent the members interest group: - Act as liaison to the interest group to ensure inclusiveness in the rule revision process.
- Contact members of interested parties and solicit input on subjects of interest.
http:3-201.16
Attachment J 17
- Speak on behalf of the organizations and constituents that they represent to advise the agencies on the development of the rule amendments.
- Assist MDH and MDA in communicating the progress of the rule revision to interest group members.
- Reflect the feedback of their constituents to the discussions of the Workgroup.
Term of Service and Designated Alternates
Each member will serve for the full duration of the project.
Each member may designate an alternate to attend meeting(s).
If a member is unable to attend a meeting, the designated alternate will assume the role of the member at that meeting.
The public and interested stakeholders are welcome to attend Workgroup meetings.
Role of MDH and MDA
To facilitate the work of the Workgroup, MDH and MDA staff will: Make arrangements for full Workgroup meetings. Send out meeting notices. Prepare meeting agendas and meeting summaries. Provide materials for review and consideration. Provide information through various media to members and other interested parties. Be present at full Workgroup meetings. Carefully consider all comments and suggestions made by the Workgroup. Arrange for any final proposals to be reviewed by appropriate MDH and MDA staff.
Appendix 2 - Wild Mushroom Advisory Workgroup Members
Attachment J 18
Wild Mushroom Advisory Workgroup Name Title Organization Alan Bergo Chef Heartland Restaurant Kim Carlton Planner principal MDH Kevin Doyle Owner Forest Mushrooms Robert Fulgency President North American
Mycological Association Valerie Gamble Food Inspector II, MS, RS MDA Lorna Girard Supervisor/Dairy & food
Inspections MDA
Bill Gunther Manager/Department of Safety and Inspections
City of St. Paul
Mike Kempenich CEO The Mikeology Store Brian Krawiecki Department of Safety and
Inspections City of St. Paul
Katie Lampi Code Compliance Officer City of Minneapolis Lynne Markus Planner Principal MDH Steve Netzman Past President and Chair Wild Mushroom Harvesting
Committee - MMS Scott Pampuch Executive Chef Minnesota Valley Country
Club Maddy Papermaster Forager Minnesota Mycological
Society Linda Prail Rule Coordinator MDH Dave Read Assistant Director MDA Lenny Russo Owner/Executive Chef Heartland Restaurant Pam Steinbach R.S./Environmental Health
Supervisor MDH
Dan Vassar Environmental Health Hennepin County Ann Walters Compliance Officer/dairy &
Food Inspections MDA
Dave Wilsey Assistant Extension Professor
University Extension
Kathy Yerich Forager Minnesota Mycological Society
Appendix 3 - Meeting dates, agendas and meeting minutes
Attachment J 19
Wild Mushroom Advisory Workgroup Meeting Monday, March 19, 2012 9:30 11:30 @ SOP Bigfork Room AGENDA 1. Welcome, introductions and housekeeping items
Why do you want to participate in this workgroup? What is your experience with wild mushrooms?
2. Review the Workgroup charge Scope and limitations Authority Expected outcome
3. Meeting schedule Four meetings Day Time
4. Notebooks - Materials 5. Brainstorming exercise What is right and what needs to be fixed/changed with the current rule?
6. Next steps
Agenda Lead Notes 1) Welcome Linda Prail Welcomed attendees. Introductions.
2) Charge Reason for recommendations
The Minnesota Departments of Health (MDH) and Agriculture (MDA) are revising the Minnesota Food Code (Chapter 4626). The Departments are considering rule amendments that would bring the Code up to date and into substantial conformance
Wild Mushroom Advisory Workgroup Meeting Minutes 03/19/2012
Meeting Date: 03/19/2012 Meeting Owner: Linda D. Prail Committee Committee Members: David Wilsey, Brian Krawiecki, Lynne Markus, Angie Attendees: Cyr, Kevin Doyle, Steve Netzman, Bob Fulgency, Kathy Yerich, Lenny Russo,
Dan Vassar, Mike Kempenich, Cynthia Forsberg, Alan Bergo
Staff Members: MDA Staff: Lorna Girard, Valerie Gamble MDH Staff: Linda Prail, Susan Peterson
Guest Speakers:
Scribe: Susan Peterson
Attachment J 20
Agenda Lead Notes with the 2009 Food and Drug Administration (FDA) Model Food Code and Supplement to the 2009 FDA Model Food Code. To that end, MDH and MDA formed a Wild Mushroom Advisory Workgroup that advised and provided recommendations on subjects relating to the wild mushroom rule revision to the Departments.
3) Defines workgroup Linda Prail The duties of workgroup, make recommendation and give advice on how to make the rule work, language change and clarification. Need classes for certification.
4) Meeting dates Planning 4 meetings, agreed to meet on Monday afternoons
5) Brainstorming Go over MN language - Split in groups of 3 Discussion on what works and doesnt work. Works: exemption 1 works for certification, accredited does work state agency represents how interrupted. Doesnt work: Loopholes in B-2 may not be an expert available. Who did the mushrooms come from, do they have liability insurance, required to have it. Out of state people, what certification is needed to be licensed as a food wholesaler (license/certification 2 different things) How many register for than just Morals? Cultivated or wild which, use same frame as food code as for levels, risks, potential threat. Do we need more regulations and rules? Expert is not much of a statement, use approved mushroom identifier There is a contradiction with all agencies, we need to be consistent. Additional ideas on attached sheet.
Decisions / Next Steps Read information from other states Make list of mushrooms Accomplish correct language Write ideas down you have
Parking Lot
Attachment J 21
Wild Mushroom Advisory Workgroup Meeting Wednesday, March 28, 2012 9:30 11:30 @ SOP Red River Room AGENDA 1. Welcome, introductions 2. Workgroup membership finalization 3. New information for notebook 4. Rewriting of the Minnesota rule section 5. Next Steps 6. Adjourn
Agenda Lead Notes 6) Welcome Linda Prail Welcomed attendees. Introductions.
7) Overview and chart Valerie information from MN Gamble Department of Agriculture
Food licensing overview regarding mushrooms. MDA, MDH, county and city health agencies. Licensing exemptions: not from health code, just getting license. Still need certification. When on own land, part of the farm. Chart: what are regulations direct to consumer? Add additions to chart. Farmers markets: have own/different rules but need to meet the state regulations. Laws: location of land/or regulations. Continue to add information.
8) Handouts New information for notebook
9) Discussion on new language Break into groups and discuss new language changes/additions. Review and submit to members.
10) Discussion on Rules for Start with easiest mushroom (morels).
Wild Mushroom Advisory Workgroup Meeting Minutes 03/28/2012
Meeting Date: 03/28/2012 Snelling Office Park Meeting Owner: Committee Attendees:
Linda D. Prail Workgroup Members: Alan Bergo, Kim Carlton, Kevin Doyle, Bob Fulgency, Bill Gunther, Mike Kempenich, Katie Lampi, Lynne Markus, Steve Netzman, Scott Pampuch, Lenny Russo, Dan Vassar, Ann Walters, Kathy Yerich,
Staff Members: MDA Staff: Lorna Girard, Valerie Gamble MDH Staff: Linda Prail, Pam Steinbach, Susan Peterson
Guest Speakers: Joellen Feirtag
Scribe: Susan Peterson
Attachment J 22
Agenda Lead Notes Certification Identification, traceability, food handling
Joellen Feirtag to offer course Certification course: UMN St. Paul Campus, April 12th 4 hr. course (may need to have a few courses depending on sign up) What is fee cost? Certification on what course consist of/curriculum Will send more information to MDH/MDA
11) Subcommittee Sign - up Sign up for 3 different subcommittees: Mushroom List Certification/Course Rule Language
12) Adjourn
Decisions / Next Steps Next meeting April 9, Snelling Office Park
Parking Lot
Attachment J 23
Wild Mushroom Advisory Workgroup Meeting Monday, April 9, 2012 1:00 3:00pm @ SOP Bigfork Room AGENDA 1. Welcome, introductions 2. Formal composition of workgroup 3. Recap 4. Rule language revision(s) 5. Subcommittees 6. Next Steps
Agenda Lead Notes 13) Welcome Linda Prail Welcomed attendees. Introductions. 14) Handouts Membership list, subcommittee list 15) Update on language Linda Prail Both MDH and MDA staff are working on new
language. 16) Out of state foragers Lorna Girard Update on Wisconsin: Can they sell in Minnesota?
Need same qualifications as MN sellers. Source-Who needs to be certified, person that forages or restaurant owner. License and certification are 2 different things.
17) Commonalities/Differences Linda Prail Review
Linda reviewed the results of the work of the various small groups from the last meeting. Definitions: cultivated and wild mushrooms, recommend wild harvest mushrooms. Approved source: Who is certified, how far back for tracing and what details (documentation), verify wholesomeness. Certification course: what will it consist of, should be state approved. Inspecting: No sampling each mushroom inspected individually. Course/class: conducted by college or university or
Wild Mushroom Advisory Workgroup Meeting Minutes 04/09/2012
Meeting Date: 04/09/2012 Snelling Office Park Meeting Owner: Linda D. Prail Committee Workgroup Members: Alan Bergo, Kim Carlton, Kevin Doyle, Bob Fulgency, Attendees: Bill Gunther, Mike Kempenich, Katie Lampi, Lynne Markus, Steve Netzman,
Maddy Papermaster, Lenny Russo, Dan Vassar, Ann Walters, Kathy Yerich,
Staff Members: MDA Staff: Lorna Girard, Valerie Gamble MDH Staff: Linda Prail, Pam Steinbach, Susan Peterson
Guest Speakers:
Scribe: Susan Peterson
Attachment J 24
Agenda Lead Notes approved organization
Mushroom list: concept of list, allowed mushrooms, safe mushrooms only? Traceability: depends on how far back, should be available. Labels: Should there be a mandated label, list common & scientific name. Consumer warning: not needed, list safe directions on package. Buyer/end user certification: Mushrooms should be identified by at least one certified person before consumer purchase.
18) Handouts/Certification State of Maine, certification course offered by UM Extension
19) Split in Subcommittees Subcommittees work together: Rule group work on language change, write up new language Certification course: curriculum/topics that have to be covered Traceability:Lynn Markus, Dan Vassar, Kathy Yerich, write up standards for traceability
20) Adjourn
Decisions / Next Steps Next meeting Monday, April 23, Snelling Office Park
Parking Lot
Attachment J 25
Wild Mushroom Advisory Workgroup Meeting Monday, April 23, 2012 1:00 3:00pm @ SOP Mississippi Room AGENDA 1. Welcome 2. Workgroup Status 3. Report on training class 4. Report from subcommittees a. Rule Language b. Training/certification c. Traceability
5. Next Steps
Agenda Lead Notes 21) Welcome Linda Prail Welcomed attendees 22) Workgroup Status Discussion on where we are at with language,
certification and traceability changes /additions, is draft language ready, are we ready to move ahead
23) Report on draft CFP Wild Pam Steinbach Mushroom Guidance document
Language reviewed for guidance document. Questions on MN Mushroom list, should MN have a specific list? Draft copy handed out at meeting
24) Web Page Susan Peterson Wild Mushroom Rule Revision information is now posted on food code web page
25) Report on certification class All classes were full; although some opinions stated it was technical and scientific some work was needed. Agreed 4 hour class was long enough for morals, oysters. Should there be classes for all mushrooms, how long should sessions be?
26) Subcommittee discussion Broke up in subcommittee groups to work on reports
Wild Mushroom Advisory Workgroup Meeting Minutes 04/23/2012
Meeting Date: 04/23/2012 Snelling Office Park Meeting Owner: Linda D. Prail Committee Workgroup Members: Alan Bergo, Kim Carlton, Kevin Doyle, Cynthia Attendees: Forsberg, Bob Fulgency, Mike Kempenich, Katie Lampi, Lynne Markus, Steve
Netzman, Maddy Papermaster, Lenny Russo, Ann Walters, Kathy Yerich,
Staff Members: MDA Staff: Lorna Girard, Dave Read MDH Staff: Linda Prail, Pam Steinbach, Susan Peterson
Guest Speakers:
Scribe: Susan Peterson
Attachment J 26
Agenda Lead Notes 27) Subcommittees reports Rule Language: All agreed to new language.
Questions asked: Cultivated-wild, how much human contact to still be called wild? What species of mushrooms must be known and how many should a forager know? Traceability: All agreed to new language on the rule language. Certification: More work needed. Questions asked: how will course be structured, what species were they taught, more emphasis on wild/poison mushrooms. How do you put experiential rules into the certificate?
28) Exercise Workgroup listed terms used in the rule they liked and disliked and also were asked what the next steps should be.
29) Adjourn
Decisions / Next Steps
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Appendix 4 - Subgroup 1-Revised Rule Language
Attachment J 27
4626.0155 3-201.16 WILD MUSHROOMS. A. Except as specified in item D, wild mushroom species shall be obtained from sources
where each mushroom is individually inspected and found to be safe by a certified mushroom harvester whose ability to correctly identify edible wild mushrooms has been verified and approved by the regulatory authority though the successful completion of a wild mushroom identification program provided by an accredited person or organization. A letter issued by the accrediting person or organization certifying the harvesters successful completion of the wild mushroom identification course and specifying the species of wild mushroom the harvester is qualified to identify shall be kept on file with the regulatory authority. The Minnesota Department of Agriculture shall maintain a registry of all certified wild mushroom harvesters.
B. Except as specified in item D, wild mushroom species shall have a written buyer specification which shall be retained by the buyer for 90 days from the date of sale or service. The written buyer specification shall include all of the following information:
(1) identification of the mushroom species by the scientific and common name; (2) date of sale and quantity by weight of each species sold; (3) a statement indicating that the mushroom was identified in its fresh state; (4) the name, address and telephone number of the harvester, and (5) a statement describing the qualifications and training of the harvester, specifically relating to mushroom identification, including the species that the individual is certified to harvest.
C. Except as specified in item D, the harvester shall retain for 90 days records of wild mushrooms sold to food establishments. The records retained shall include all of the following information:
(1) identification of the mushrooms by the scientific and common name; (2) the state and county locations of harvest; (3) the dates of harvest; (4) the names of the establishments where wild mushrooms were sold , including dates of sale, and the quantities by weight of each species purchased
D. This section shall not apply to the following: (1) cultivated mushroom species that are grown, harvested, and processed in an operation that is licensed and inspected by a food regulatory agency; (2) wild mushrooms that are packaged and are the product of a processing plant that is licensed and inspected by a food regulatory agency. Such mushrooms shall be individually inspected by a certified wild mushroom harvester retained by the food processing plant, and labeled with the common name of the mushroom and the name and location of the food processing plant.
Definitions: Wild mushrooms: Wild mushrooms are edible species of mushrooms that have been harvested from their naturally occurring environment where no human intervention occurred to support their growth.
Cultivated mushrooms: Cultivated mushrooms are edible species of mushrooms that have been cultivated by persons under controlled conditions, outdoors or indoors, on natural or artificial substrate.
http:3-201.16
Attachment J 28
Minnesota Department of Health Environmental Health FPLS Section 651-201-4500
Attachment K 1 of 2
** Please fill in the gray areas on this form
For the Time Between The Adoption Date and The Effective Date Agency Name:
MDH
Number of licensed food establishments:
13,000
Name of person completing this form:
Dan Disrud
Date Completed:
2/25/2016
COST OF MN FOOD CODE REVISION *from adoption date to
effective date
Personel / Staff (Salary, benefits, etc.)
Supplies. Printing, Publication, etc
Training, * not including salary, etc.
Information Technology (including software)
Others, Please specify Cost Total
Activities Please fill out each field bellow as acurately as possible. Thank you.
Revision of Ordinances $3,500.00 $0.00 $0.00 $0.00
$3,500.00
Training, Internal $50,000.00 $3,500.00 $0.00 $0.00
$53,500.00
Training, External $50,000.00 $3,500.00 $500.00 $2,000.00
$56,000.00
Additional Plan Review Time and Equipment Evaluation
$9,000.00 $0.00 $0.00 $0.00 $4,000.00
$13,000.00
Outreach $1,500.00 $14,500.00 $0.00 $0.00
$16,000.00
Updating and Preparing documents
$2,000.00 $2,000.00 $0.00 $50,000.00
$54,000.00
Additional inspection time $55,000.00 $9,000.00 $0.00 $0.00
$64,000.00
Overtime, please specify $0.00 $0.00 $0.00 $0.00
$0.00
Total Cost $171,000.00 $32,500.00 $500.00 $52,000.00 $4,000.00 $260,000.00
* Outside Personnel
Attachment K 2 of 2
** Please fill in the gray areas on this form
For the Year Following the Effective Date Agency Name:
MDH
Number of licensed food establishments:
13,000
Name of person completing this form:
Dan Disrud
Date Completed:
3/29/2016
COST OF MN FOOD CODE REVISION *from adoption date to
effective date
Personel / Staff (Salary, benefits, etc.)
Supplies. Printing, Publication, etc
Training, * not including salary, etc.
Information Technology (including software)
Others, Please specify Cost Total
Activities Please fill out each field bellow as acurately as possible. Thank you.
Revision of Ordinances $1,000.00 $0.00 $0.00 $0.00
$1,000.00
Training, Internal $48,000.00 $0.00 $0.00 $0.00
$48,000.00
Training, External $2,000.00 $1,000.00 $0.00 $0.00
$3,000.00
Additional Plan Review Time and Equipment Evaluation
$6,000.00 $0.00 $0.00 $0.00 $4,000.00
$10,000.00
Outreach $1,500.00 $14,500.00 $0.00 $0.00
$16,000.00
Updating and Preparing documents
$0.00 $2,000.00 $0.00 $50,000.00
$52,000.00
Additional inspection time $53,000.00 $0.00 $0.00 $0.00
$53,000.00
Overtime, please specify $0.00 $0.00 $0.00 $0.00
$0.00
Total Cost $111,500.00 $17,500.00 $0.00 $50,000.00 $4,000.00 $183,000.00
* Outside Personnel
Attachment L 1 of 2
** Please fill in the gray areas on this form
For the Time Between The Adoption Date and The Effective Date Agency Name:
MDA
Number of licensed food establishments:
7,000
Name of person completing this form:
Jeff Luedeman
Date Completed:
5/31/2016
COST OF MN FOOD CODE REVISION *from adoption date to
effective date
Personel / Staff (Salary, benefits, etc.)
Supplies. Printing, Publication, etc
Training, * not including salary, etc.
Information Technology (including software)
Others, Please specify Cost Total
Activities Please fill out each field bellow as acurately as possible. Thank you.
Revision of Ordinances $700.00 $0.00 $0.00 $0.00
$700.00
Training, Internal $21,000.00 $1,500.00 $0.00 $0.00
$22,500.00
Training, External $21,000.00 $0.00 $0.00 $0.00
$21,000.00
Additional Plan Review Time and Equipment Evaluation
$10,000.00 $0.00 $0.00 $0.00 $4,000.00
$14,000.00
Outreach $800.00 $5,000.00 $0.00 $0.00
$5,800.00
Updating and Prepar