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Campaign Materials

• Logo
• Booklet
• Brochure
• Folding Card
• Sticker and Temp Tattoo
• T-shirts
• Press Coverage and Success Story
• Social Media
• Bus Poster
• Door Hanger
• Monthly eNewsletter
• Bicultural Healthy Living Weblog

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April 27,  2016 Food Establishment News Green to Go – Phase two The second phase of the Green To Go ordinance went into effect on Friday, April 22, 2016. In phase two, Health Inspectors may issue citations to licensed food establishments that are using packaging that does not meet Green To Go rules. Establishments using recyclable plastic packaging must have collection bins for the recyclable packaging. Establishments using compostable plastic packaging must have collection bins for the compostable plastic packaging. For more information, visit the City of Minneapolis Green To Go webpage at www.minneapolismn.gov/GreenToGo Questions? Contact food@minneapolismn.gov or call Leslie Foreman at (612) 673-3544. Help with fermenting and canning HACCP plans Bring your fermenting and canning HACCP plan to this free workshop! You will get hands-on assistance from the City of Minneapolis Health Department HACCP team to help you complete your HACCP plans. HACCP plan templates for canning are available on the city website at http://www.ci.minneapolis.mn.us/health/inspections/HACCP The fermentation HACCP plan template will be posted soon. The workshop is being held twice – once in English and once in Spanish. Monday, June 20 ENGLISH language workshop 9:00 a.m. to Noon Minneapolis Central Library, Doty Board Room 300 Nicollet Ave, Minneapolis MN 55401 Monday, June 27 SPANISH language workshop 9:00 a.m. to Noon Minneapolis Central Library, Doty Board Room 300 Nicollet Ave, Minneapolis MN 55401 To register, email food@minneapolismn.gov or call Leslie Foreman at 612-673-3544. How will MN Food Code changes affect you? For convenience, the Minnesota Department of Health has created a document and posted it on their website called 20 Questions: The Proposed Major Changes of Concern to the Minnesota Food Code. The document lists 20 of the most impactful proposed changes to the Minnesota Food Code for food establishment operators. Each item on the list has a brief summary of the proposed change, how it will affect operators, and how public health is protected. The list is broken down into four sections: Terminology, Food Handling, Health and Hygiene, and Equipment and Facilities. An example from the Food Handling section of the proposed changes: 6. Hot Holding Temperatures (Chapter 3: 4626.0395) What has changed: The revision lowers the hot holding temperature for Time/Temperature Control for Safety from 140 degrees F to 135 degrees F. How this will affect operators: This will allow operators to keep hot food 5 degrees F lower than was previously allowed, which could have a positive impact on the quality of food held hot. How this will protect public health: Food safety hazards related to microbial growth is sufficiently controlled at 135 degrees F. To see all 20 items, visit the MN Department of Health website 20Questions: The Proposed Major Changes of Concern to the Minnesota Food Code. (full URL: http://www.health.state.mn.us/divs/eh/food/code/2009revision/20qstnchge.pdf )

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