Food Establishment News
Online Health Inspection Reports
The next meeting of the Online Health Inspection Reports work group will be:
Monday, September 21
9:00 – 10:00 a.m.
Mpls Central Library, Doty Board room
300 Nicollet Mall, Minneapolis, MN
A draft of the Minneapolis website content will be presented.
If you plan to attend, please contact Leslie at email@example.com or 612-673-3544. We would like to know how many people to expect.
Homegrown Minneapolis Food Council
Apply by October 2 to serve on the Homegrown Minneapolis Food Council and impact local food policy and food systems!
Homegrown Minneapolis is a citywide initiative expanding our community’s ability to grow, process, distribute, eat and compost more healthy, sustainable, locally grown foods.
Homegrown Minneapolis brings together key partners from local government, area businesses, community organizations, non-profits and residents to build a healthy, local food system.
Read more and apply to serve as a Member right here.
Questions? Contact Tamara Downs Schwei, Homegrown Minneapolis Coordinator, at 612-673-3553 orTamara.DownsSchwei@minneapolismn.gov
Food Safety Savvy
The recent confirmed outbreaks of food borne illnesses are a good reminder to review your establishment’s food handling practices to minimize the risk of a food borne illness.
The five main risk factors for food borne illnesses are:
- Improper holding time and temperature
- Not cooking foods to proper temperature
- Cross contaminating foods
- Poor personal hygiene
- Purchasing food from unsafe sources
To reduce food borne illness risks:
- Keep cold foods below 41 degrees. When holding cold foods, record the time the food was taken out of refrigeration. Record the discard time for the food. Always discard food that reaches an internal temperature of 70 degrees or higher.
- Keep hot foods above 140 degrees. When holding hot foods, check the temperature every two hours. Reheat if needed to maintain a safe holding temperature.
- Prep raw meat, poultry, seafood and ready to eat ingredients separately. Use separate cutting boards, equipment and utensils or clean and sanitize all equipment and utensils after working with each ingredient.
- All employees handling food should practice good personal hygiene. This includes proper handwashing, glove use and avoiding bare hand contact with ready to eat foods. Employees may not work when ill. Businesses are required to keep an employee illness log.
- Purchase food from approved, reputable suppliers. Know your suppliers and their food safety practices.
For more tips visit the City of Minneapolis Food Safety webpage here. (http://www.ci.minneapolis.mn.us/health/inspections/foodsafety)
or the Minnesota Department of Health website here. (http://www.health.state.mn.us/divs/eh/food/fs/index.html)
Oysters, illness and shellstock tags
Many seafood lovers enjoy eating raw oysters. However, eating raw oysters can cause consumers to be infected with Vibrio, a waterborne bacterium. Vibrio naturally occurs in water where oysters are raised. A healthy person who’s exposed to Vibrio may experience vomiting, diarrhea and stomach pain. People with compromised immune systems and pregnant women are at much greater risk.
Are you prepared if any of your customers become ill with Vibrio? Does your menu have the correct Consumer Warning? Are shellstock tags kept with the containers? After an oyster container is emptied, are tags kept for 90 days, and filed according to date?
Health Inspectors are seeing establishments that do not properly keep shellstock tags and records as required by the MN Food code.
If your shellstock tags are in order, Vibrio outbreaks can be investigated quickly. Oyster beds can be tested. If needed, oyster beds can be closed until conditions are less favorable for Vibrio.
Visit the Center for Disease Control’s website for more information on Vibrio:http://www.cdc.gov/vibrio/vibriop.html
Let it Flow /Déjalo fluir
September is Food Safety Month.
This year’s theme is Let it Flow /Déjalo fluir focusing on the flow of food through restaurants.
Food can take some crazy twists and turns through your operation. It is yourresponsibility to make sure it does so safely.
Navigate throught the five weeks of National Food Safety Month and learn how to let it flow through the flow of food. Each week has a new topic: Receiving, Storage, Thawing and Holding, preparation and Service.
Puede ser que en tu establecimiento los alimentos tengan que dar algunos giros y vueltas,pero es tu responsabilidad asegurarte de que lo hagan de manera segura.
Navega a través de las cinco semanas del mes nacional de la seguridad alimentaria (National Food Safety Month) y aprende cómo dejarlo fluir a través del camino de los alimentos. Los temas incluyen: Recepción, Almacenamiento, Descongelación y Mantenimiento, Preparación y Servicio.
Visit the Food Safety Month website for helpful videos and posters
Growing Power Farmer Training Weekend
The Women’s Environmental Institute will host the 6th Annual hands-on Growing Power TrainingOctober 3 and 4.
Their training will focus on extending Minnesota’s growing season with Deep Winter Farming techniques, providing participants with ready-to-use knowledge for building a low-cost hoop house, growing micro-greens, growing mushrooms indoors, successful composting, vermiculture and the always popular aquaponic system!
For Beginners to Experts – For Gardeners to Farmers – All Are Welcome!
Register at www.w-e-i.org
Location: 15715 River Rd, North Branch, MN