City of Minneapolis: Environmental Health eNews – Green to Go Update, Norovirus – How to clean up if a customer is sick

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Environmental Health eNews

December 29, 2015

Food Establishment News

Green To Go

Exemption for rigid polystyrene lids extended to April 22, 2017

Businesses may continue to use rigid polystyrene (plastic #6) lids until April 22, 2017. The lids are used with polyethylene (PE) hot and cold cups and containers. PE lined hot and cold cups and containers also have an exemption from the ordinance until April 22, 2017.

As required by the ordinance, the product exemptions will be reviewed annually to determine if the exemptions should be ended or extended.

Green To Go wordmark

NOROVIRUS

Norovirus infection is the leading cause of foodborne illness. November through March is when the Minneapolis Health Department sees a spike in norovirus cases.
Norovirus is very contagious. Norovirus particles can float through the air and then settle on surfaces. People can transfer norovirus to others for at least three days after being sick.
Prevent spreading norovirus by washing your hands with warm, soapy water for 20 seconds.
People sick with norovirus may experience vomiting and diarrhea. If a sick customer or employee vomits or has diarrhea in your establishment:
1.       Clean up vomit and diarrhea right away. Wear protective clothing, gloves and mask. Use absorbent material to soak up liquids. Do not vacuum. Wash surfaces that contacted vomit or diarrhea with soapy water
2.       Disinfect surfaces with a chlorine bleach solution.
3.       Wash your hands thoroughly with soap and water. Hand sanitizers may not be effective against norovirus.
Prevent norovirus by following these important steps:
  • Wash your hands with warm, soapy water for 20 seconds. Always wash your hands after using the bathroom, before preparing foods,  and before eating.
  • Wash your hands more often when someone in your household is sick.
  • Clean and disinfect surfaces with a household bleach solution immediately after vomiting or diarrheal accidents.
  • Avoid preparing food while you have symptoms and for at least three days after you recover.
You can prevent the spread of norovirus!
More information in English: Norovirus flyer and Spanish: Norovirus Ficha técnica del Departamento de Salud de Minnesota 
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MN Food Code update
Side by Side documents that contain both the current Minnesota Food Code language (Minnesota Rules Chapter 4626) and the most recent Revisor’s version of the proposed draft revision language can now be found on the MN Department of Health website. Note the middle column lists the codes for the basic changes made to each rule section.
Please use the form below to submit comments, corrections and questions:
The full version draft is open for comment until further notice. When a comment deadline date is established it will be posted on our Website.
Linda Prail, Rule Coordinator
Email:  linda.prail@state.mn.us
Phone:  651-201-5792