MESSENGER. Cupcake Wars

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1 Volume 48 No. 3 MESSENGER September 2013 Published Quarterly by the Minnesota Association of Nutrition & Foodservice Professionals Editor: Terry L. Bernardy, 503 NE 9th St., Little Falls, MN Cupcake Wars Mission Statement The MN ANFP is an organization of professionals that are dedicated to achieving excellence in the training, education, and continuous knowledge in the food service industry.

2 Board of Directors MN ANFP Executive Board of Directors President Sue Tackaberry, CDM, CFPP Aetna Avenue NE (H) (W) Monticello, MN President-Elect Shona McCue PO Box 292 (W) (H) Cook, MN Secretary Mariann Wels Treasurer Douglas Boser, CDM, CFPP th Avenue North (H) (W) St. Cloud, MN (C) or Immediate Past-President CarieAnn L. Williams, CDM, CFPP 355 James Parkway (C) (W) x 105 New Market, MN carieann@wealshireofbloomington.com COMMITTEES School Liaison/Education Vendor Coordinator Rosina Dubay rmdubay@comcast.net Melinda Dezeeuw mmdz3810@msn.com Web Page Coordinator Lisa Hoffman 911 Northland Drive (W) (C) Princeton, MN lhoffma2@fairview.org or lkhoffman@msn.com Awards and Recognition Jessica Weisbrich, CDM, CFPP 1016 South German (C) (W) New Ulm, MN jessicaweisbrich@oakhillsnewulm.com Newsletter Editor Terry L. Bernardy, CDM, CFPP 503 NE 9th Street (H) (W) Little Falls, MN (Fax) terryb@fslf.org or bernardy@fallsnet.com Membership Katie Born, CDM, CFPP Stodola Road (C) Minnetonka, MN kbornster@gmail.com Nominating/Networking Heidi Brandes, CDM, CFPP th Street (H) Courtland, MN hmb@myclearwave.net Spokesperson John A. Ennen, CDM, CFPP 2500 Pahl Avenue NE (H) (W) St. Anthony, MN john.ennen@usfood.com Advisors Sue Zins - Certifying Board horsefamily@centurytel.net Colleen Zenk, CDM, CFPP - Certifying Board mzenk@comcast.net Kristi Salisbury, RD, CDM, CFPP - HCI Board ksalisbury@dkfsolutions.net DISTRICT PRESIDENTS District 1 (Metro) Sonja Christensen, CDM, CFPP Finch Path Farmington, MN schristensen@augustanacare.org (W) (H) District 2 (Northwest) District 3 (Southeast) Marie Nelson marie.nelson@bhshealth.org (W) (H) District 4 (Northeast) Shona McCue, CDM, CFPP PO Box 292 Cook, MN smccue@cook.sisunet.org (W) (H) ~ 2 ~ District 5 (Central) Tracy Madsen th St. NW Buffalo, MN tracycdmcfpp@gmail.com (C) District 6 (West Central) Deb Hinnenkamp, CDM, CFPP 704 Union St. Alexandria, MN Debh.stwilliams@yahoo.com (W) (H) District 7 (Southwest) Erin Meine themaples1@hotmail.com DMA National Headquarters 406 Surrey Woods Drive St. Charles, IL Toll Free: Direct Dial: Fax:

3 District and Counties of MN ANFP Save the Dates: ANFP Regional Meetings coming this fall! October 2-4, 2013 ANFP Southeast Regional Meeting (Renaissance Mobile Riverview Plaza Hotel) Mobile, AL October 10, :30 am - 4:30 pm ANFP Mountain Regional Meeting (Shamrock Foods) Phoenix, AZ October 16, 17, 18, 2013 ANFP Minnesota State Conference (St. Cloud, MN Holiday Inn and Suites) St. Cloud, MN October 24-25, 2013 ANFP South Central Regional Meeting (The Sheraton Hotel at the Reed Conference Center) Midwest City, OK For more information, visit the events page at ~ 3 ~ District 1 Anoka Carver Chisago Dakota Hennepin Isanti Ramsey Scott Washington District 2 Becker Beltrami Clay Clearwater Hubbard Kittson Lake of the Woods Mahnomen Marshall Norman Pennington Polk Red Lake Roseau District 3 Dodge Fillmore Freeborn Goodhue Houston LeSueur Mower Olmsted Rice Steele Wabasha Waseca Winona District 4 Aitkin Carlton Cook Itasca Koochiching Lake St. Louis District 5 Benton Cass Crow Wing Kanabec Kandiyohi McLeod Meeker Mille Lacs Morrison Pine Sherburne Stearns Todd Wright District 6 Douglas Grant Ottertail Pope Stevens Traverse Wadena Wilkin District 7 Big Stone Blue Earth Brown Chippewa Cottonwood Faribault Jackson Lac Qui Parle Lincoln Lyon Martin Murray Nicollet Nobles Pipestone Redwood Renville Rock Sibley Swift Watonwan Yellow Medicine

4 District Reports DISTRICT 1 There were 4 people from District 11 that attended the national conference in Savannah. These were CarieAnn Williams, Colleen Zenk, Kristi Salisbury and myself, Sonja Christensen. I was also fortunate to attend the Leadership Institute. Next year the Institute and Conference will be held in Minneapolis an I would encourage everyone to consider attending. We have 2 candidates for District 1 president for They are Teresa Bell and Julie Degan. If you have not received a ballot, you will soon. Please vote and return the ballot. District 1 is helping with the fall conference. Hope to see you all in St. Cloud in October. Sonja Christensen, District 1 President DISTRICT 2 District 2 is still looking for officers. DISTRICT 3 Marie Nelson, president, called the meeting to order at 1:30 p.m. Minutes from spring meeting were read and approved. Treasurer s report was read and approved. Flowers were distributed to those that helped Marie out during her difficult time. Old Business; no old business. New Business; The Spring ANFP District 3 Meeting will be held in New Prague, MN hosted by Chelsea Hatfield. Date and time yet to be determined. The State ANFP meeting will be held in St. Cloud on Oct of Encourage new and old members to attend. New member list was distributed. Baskets will be made up for the silent auction at State ANFP Meeting in St. Cloud. All money will be donated to United Way this year. The National ANFP Conference will be held in the Twin Cities for 2014 at the Hyatt Regency Hotel, June 21, 22, 23, 24. All are encouraged to attend. Gail Schwanbeck and Dorothy Rademacher attended the State ANFP Board Meeting. At the meeting, Cindy Velzke from U.S. Food was nominated Vendor of the Year. The By-Laws for District 3 have been completed and distributed. Dorothy Rademacher was significant in this process, Marie Nelson approved the By-Laws. The By-Laws for District 3 were modeled after the State By-Laws. Ample time given for By-Laws to be read by all in attendance. Marie asked for a motion to approve the By-Laws. The motion was passed. District 3 will be hosting the State ANFP 2014 meeting. It will be October 22, 23, 24. Teams are being set up by Marie Nelson to begin the planning. Marie Nelson and Dorothy Rademacher: Speakers, Lodging, and Food. Gail Schwanbeck and Ann: Registration Table and Information Booth. Patty Putz: Decorations and Door Prizes. The committee as a whole will get together for final planning, all hands are needed. New officers were introduced and sworn in. President: Gail Schwanbeck, President Elect: Ann Pierce, Secretary/ Treasurer: Mary Mlynczak, 2nd term. Dorothy Reported on the states initiative to do a Strategic Plan related to Members Needs. The committee consisting of Dorothy facilitating, State Officers Sue Tackaberry, Shonna McQue, Doug Boser, Sue Zins, Bea Peterson, Colleen Zenk and John Ennen will meet September 27th and put together a presentation and questionnaire for the membership at the fall conference in St. Cloud. Things we will be looking at are: district boundaries, (current, national or none). State conferences - continue as is or change to? (member s needs). Cake was served to recognize Cindy Velzke as Vendor of the Year. Gail Schwanbeck asked for motion to adjourn, meeting was adjourned at 3:00. Respectfully submitted by Mary Mlynczak. Marie Nelson, District 3 President DISTRICT 4 We are working on the by-laws and have no planned meeting at this time. Shona McCue, District 4 President ~ 4 ~

5 District Reports / Information No report. DISTRICT 6 Deb Hinnenkamp, District 6 President DISTRICT 7 We had our District 7 summer meeting on July 12th at Oak Hills Living Center. We had a great turnout. There were 18 members and 3 dietetic students present. The Martin Brothers Food Service did an amazing job with the presentations. Steve Enderle from the Minnesota Pork Producers came and did a presentation on The Power of Pork. Heather Kendall from Brown-Nicollet County did a great piece on hand-washing and cross contamination. We have also started to collect items for a rainy day basket which will be in the raffle at the fall conference in St. Cloud. Erin Meine, District 7 President DISTRICT 5 This past year has been full of opportunity for me. I was asked a little over a year ago if I d be interested in being a district president. My first response was no and then I thought about it and said, Sure, WHY NOT? Looking back at the past year, if I would not have said, WHY NOT?, I would have had numerous missed opportunities, all the way from meeting absolute wonderful people, traveling some, great innovations and outstanding ideas. I was given the opportunity to travel to Savannah, GA in July 2013, which I can say was probably one of the most rewarding experiences in my food service career. It was my first ever national convention and will not be my last. I wanted to share with you, that don t be afraid to say WHY NOT once in a while. I also took five more really cool aspects away from one other speaker, too, that really helped me figure some things out in my career and work place. They are the 5 P s: purpose, prep, people, place and process. You can use these how you wish, but they can be very helpful! I can t even begin to tell how refreshed, motivated and supported I felt when I flew home. Most proudly though, I must say I learned from my fellow Minnesotans! #1. With great innovations, you can create beautiful things! #2. Great innovations can carry you onward! We are all a team! Thank you District 5 for a great year and the rest of our great state! Tracy Madsen, District 5 President State Strategic Plan MN ANFP Board of Directors has approved a committee and will be putting together a plan for the future. At the July Board Meeting, Dorothy Radermacher shared with the group that she had participated in the last redistricting effort. She shared with members attending the maps of current district boundaries and members and those boundaries as they are identified by national headquarters. The challenges of finding district leaders was discussed, as well as the decrease in support from employers. A committee was appointed to study this and put together a presentation for the membership at the fall conference as well as a survey for the membership to complete. The committee will meet and review all data collected and present their findings to the state board at the winter board meeting. Committee members meeting September 27th from 8-12 in the Metro area are: Sue Tackaberry, Shona McQue, Doug Boser, Sue Zins, Colleen Zenk, Bea Peterson, John Ennen and facilitator Dorothy Radermacher. ~ 5 ~

6 President s Report / Information Hello everyone! I am hoping everyone has had sometime to enjoy this great summer weather. We had a big group this year from Minnesota attend the National ANFP conference in Savannah, Georgia. Minnesota made its state known this year with the Platinum Award for the state winning awards in communications, government affairs and membership. We also took both first and second place in the cupcake wars this year, raising more than $ to be donated to the foundation to help other members with scholarships. The other team who took third place called themselves the Farm Boys or otherwise affectionately known as (Manure Men) didn t have a chance against the Minnesotans as competitors. We also had a very entertaining commercial that ran on the BIG SCREEN, Shona and I talked about our foundation scholarships and how easy it was to apply for a scholarship from our foundation. CarieAnn did a really nice job speaking at one of our breakout classes about Alzheimer s. Allison Josephson also won a scholarship. All in all everything at the National ANFP Convention went very well and I m sure we all brought back a few things that we can put to use at work or in our daily lives. I hope you will all consider attending next year s convention, it s in Minneapolis, Minnesota. Start planning now; we would like to have a lot of members attend. Our 2013 fall convention is coming up quickly and I hope you are all planning on attending; we will be up in St. Cloud again this year. You can find the registration for this on-line at our website. CarieAnn did a marvelous job finding speakers and planning this event again this year! See you in October! Susan Tackaberry, CDM CFPP President of the Minnesota ANFP Litchfield Workshop Summary The Litchfield Get Together happened once again at the Anderson Chemical Company in Litchfield, MN. It was a very successful day with some real positive evaluation responses. Sue Zins and Courtney Meier, who is a dietetic student at SDSU, did a presentation on the Quality Assurance Performance Improvement and everyone was able to take home with them a program to get going in their facility. We also did some hands on samples of issues that facilities may have and learned how to handle them using the Quality Assurance Performance Improvement standards of practice. We then moved onto the cutting edge of our knives with Dexter. The knowledge of using what knife for what product was quite useful. A demonstration on how to sharpen and hone knives was also shared. It is amazing all of the knives out there on the market and how the handles of the knives can make a difference in the use of them. Colleen then shared with us the trends in food safety. Like always, she is a great speaker and teacher as she shared where the incidence of food borne outbreaks are occurring and why. Listeria remains to be at the top of the list. It always is interesting to hear of her life s adventures in what she encounters in the realm of food safety. Craig and Marlene did a great job in sharing about the Green in the chemical line and the hoops to go through to have a product registered, the reasoning for it and why to comply with the Green industry. In the real near future most all products will be of the Green nature and what that means in the form of performance that we are accustomed to. The plan is to have another one day workshop again next year. This day s workshop was sponsored by Anderson Chemical, US Foods and Maple Lawn Nursing Home. Cindy Velzke and Sue Zins did the majority of the work in putting this program together. ~ 6 ~

7 Reports & Expenses / Information Treasurer s Report JANUARY - MAY Beginning Balance , Deb Hinnenkamp (Mileage) , Shona McCue (Mileage) , Tracy Madsen (Mileage) , Rosina Dubay (Mileage) , Gail Schwanke (Mileage) , Carieann Williams (Mileage) , Sue Tackaberry (Mileage) , Jessica Weisbrich (Mileage) , Doug Boser (Mileage) , Mariann Wells (Mileage) , cc Delta Air (Sue - Nat. Conv.) , cc ANFP (Sue - Reg. Natl.) , cc ANFP (Shona - Reg. Natl.) , Postmaster (Postcard Stamps) , Tracy Madsen (Delta Nat. Conv.) , Katie Born (Supplies/Mileage) , Carieann Williams (Reg. Nat. Meeting) , , cc Sue Tackaberry (Reg. Regional Mtg.) , Spectrum Marketing (Newsletter) , Ending Balance , A Thank You from Sonja Christensen I want to thank MN ANFP for the scholarship to attend the National Leadership Institute in Savannah, GA this past July. I also applied and received the Ruby Puckett National Leadership Conference Scholarship. I was fortunate to be able to attend both. I met so many wonderful people and learned so much. The most important thing I brought back with me was a new sense of pride in being a CDM. I realize I am challenged to promote the CDM title more than ever. I use what I learned every day, not only on the job, but in my personal life as well. I strive to carry a much more positive, professional and energetic personality in whatever I am doing. One of my most memorable highlights was being able to meet Ruby Puckett in person and spend some time with her. She has been a great support to ANFP for many years. This was my first national conference. I don t know why I waited so long. Next year the national conference is here in MN. I encourage everyone to attend. There are scholarships available. So start planning now. You will not be disappointed. Gratefully, Sonja Christensen ~ 7 ~

8 Hand Sanitizers: Not a Replacement for Handwashing in Food Service Settings Minnesota Department of Agriculture; Minnesota Department of Health; University of Minnesota Extension Introduction Handwashing with soap and water is the single most effective way to prevent the spread of bacteria and viruses--the major causes of foodborne illness. Alcohol-based hand sanitizers are effective in killing bacteria and some viruses on clean hands. However, sanitizers may not be used instead of handwashing by food service employees. Why can t hand sanitizers be used instead of handwashing in food service settings? The hands of foodworkers are often wet; often contaminated with fatty material or with food high in proteins. The presence of water, food, fatty materials, feces, and blood on the hands can significantly reduce the effectiveness of an alcohol-based hand sanitizer. Viruses such as norovirus are also a concern in food service settings. Norovirus is the leading cause of foodborne outbreaks. Hand sanitizers do not kill norovirus. Soap and water washing is the most effective way to remove the types of pathogens that foodworkers have on their hands. In order for hand sanitizers to work properly, hands must first be washed with soap, rinsed with running water, and completely dried. The Minnesota Food Code requires handwashing with soap and water in food service establishments. When can hand sanitizers be used in a food service setting? The FDA Food Code and the Minnesota Food Code allow the use of hand sanitizers by foodworkers after proper handwashing. 2. Select a hand sanitizer containing at least 60 percent alcohol. 3. Apply a dime-size amount of sanitizer on the palm of one hand. 4. Rub hands together vigorously for 30 seconds covering all surfaces of both hands. If hands are dry after only seconds, not enough sanitizer was used and more must be applied. 5. Wait for the sanitizer to dry completely before touching food contact surfaces. NOTE: Your employee hygiene policy should include handwashing procedures, plus guidelines for hand sanitizer use, and exclusion of foodworkers who have symptoms of diarrhea and/or vomiting. Can food establishments provide hand sanitizers for customers? Food service establishments may provide hand sanitizers for use by the public, in addition to regular soap and water handwashing facilities. how to use hand sanitizers after soap and water handwashing. 1. Wash hands in a designated hand sink. Wet hands with warm water. Apply soap. Lather and scrub for 20 seconds. Rinse. Dry hands with paper towel. Turn off faucet with the towel. (The Minnesota Food Code also requires that fingernails be cleaned with a nailbrush.) In accordance with the Americans with Disabilities Act, an alternative form of communication is available upon request. TDD: An equal opportunity employer and provider. June 2010 Sanitizers.indd

9 Membership Congratulations and Welcome to New Members and New Student Enrollees Below are the names of new members and new student members from Minnesota who have joined since the last newsletter. The names of those who have enrolled in an approved dietary manager training program, but have not yet joined DMA (enrollees) are listed as well. Please be sure to share this information with chapter officers, other committee chairs, and especially district officers to ensure that each new member is welcomed into DMA. Consider the following ideas: Send welcome letters to new members or call them to welcome them. Please find a sample phone script and sample letter at under Volunteer Resources. List the names of the new members, new student members and enrollees in the state newsletter and on the chapter web site. Invite these members to the state meeting, recognizing those that attend. Encourage enrollees to join DMA as student members discuss the benefits of membership. Start a telephone tree to contact prospective members. It is important to understand that the Member Count by State report article currently includes student members. When chapter rebates are determined, students are not counted in the total that determines the rebate amount. This encourages chapters to help their student members upgrade as soon as possible, because it adds money to chapter budgets and more importantly, gives students active status and the ability to vote and hold office. We hope that you will use these tools to connect these new members and potential members to DMA and the valuable services that the association provides. Carlos Urciaga, Enrollee Thomas Hartmann Pre-Professional Mbr. Julie A. Gluth Enrollee Nicole German Pre-Professional Mbr. Corey Borden Enrollee Melody F. Kimball Pre-Professional Mbr. Charles M. Padrnos, CDM, CFPP Certified Member Tracy Mann Enrollee Karen Dolph Enrollee Judy Kubiszewski Pre-Professional Mbr. Tammy Jo Willis Professional Member Teresa Cozzi Professional Member Courtney Meier Pre-Professional Mbr. Katharine Fletcher Pre-Professional Mbr. Elizabeth A. Maland Professional Member Jacqueline Leuer Pre-Professional Mbr. Jacqueline Leuer Pre-Professional Mbr. Gale Bradford Enrollee Susan V. Lewis, CDM, CFPP Certified Member Thomas Hartmann Pre-Professional Mbr. ~ 9 ~

10 Membership MEMBER COUNT COMPARISONS BY STATE AS OF 7/01/2013 (Supplier mems not included) STATE MEMBER COUNT STATE MEMBER COUNT STATE LAST YR CURRENT STATE LAST YR CURRENT ALASKA NORTH CAROLINA ALABAMA NORTH DAKOTA ARKANSAS NEBRASKA ARIZONA NEW HAMPSHIRE CALIFORNIA NEW JERSEY COLORADO NEW MEXICO CONNECTICUT NEVADA DISTRICT OF COLUMBIA 5 8 NEW YORK DELAWARE OHIO FLORIDA 1,123 1,121 OKLAHOMA GEORGIA OREGON GUAM PENNSYLVANIA 1, HAWAII RHODE ISLAND IOWA SOUTH CAROLINA IDAHO SOUTH DAKOTA ILLINOIS TENNESSEE INDIANA TEXAS KANSAS UTAH KENTUCKY VIRGINIA LOUISIANA VERMONT MASSACHUSETTS WASHINGTON MARYLAND WISCONSIN MAINE WEST VIRGINIA MICHIGAN WYOMING MINNESOTA CANADA MISSOURI US MILITARY 1 1 MISSISSIPPI US TERRITORIES 1 0 MONTANA FOREIGN 7 10 STATE MEMBER COUNT Grand Totals 14,747 14,786 ~ 10 ~

11 Membership MEMBER COUNT COMPARISONS BY STATE AS OF 8/01/2013 (Supplier mems not included) STATE MEMBER COUNT STATE MEMBER COUNT STATE LAST YR CURRENT STATE LAST YR CURRENT ALASKA NORTH CAROLINA ALABAMA NORTH DAKOTA ARKANSAS NEBRASKA ARIZONA NEW HAMPSHIRE CALIFORNIA NEW JERSEY COLORADO NEW MEXICO CONNECTICUT NEVADA DISTRICT OF COLUMBIA 5 8 NEW YORK DELAWARE OHIO FLORIDA 1,123 1,121 OKLAHOMA GEORGIA OREGON GUAM PENNSYLVANIA 1, HAWAII RHODE ISLAND IOWA SOUTH CAROLINA IDAHO SOUTH DAKOTA ILLINOIS TENNESSEE INDIANA TEXAS KANSAS UTAH KENTUCKY VIRGINIA LOUISIANA VERMONT MASSACHUSETTS WASHINGTON MARYLAND WISCONSIN MAINE WEST VIRGINIA MICHIGAN WYOMING MINNESOTA CANADA MISSOURI US MILITARY 1 1 MISSISSIPPI US TERRITORIES 1 0 MONTANA FOREIGN 7 10 STATE MEMBER COUNT Grand Totals 14,747 14,786 ~ 11 ~

12 Membership MEMBER COUNT COMPARISONS BY STATE AS OF 9/01/2013 (Supplier mems not included) STATE MEMBER COUNT STATE MEMBER COUNT STATE LAST YR CURRENT STATE LAST YR CURRENT ALASKA NORTH CAROLINA ALABAMA NORTH DAKOTA ARKANSAS NEBRASKA ARIZONA NEW HAMPSHIRE CALIFORNIA NEW JERSEY COLORADO NEW MEXICO CONNECTICUT NEVADA DISTRICT OF COLUMBIA 5 5 NEW YORK DELAWARE OHIO FLORIDA OKLAHOMA GEORGIA OREGON GUAM 9 10 PENNSYLVANIA HAWAII RHODE ISLAND IOWA SOUTH CAROLINA IDAHO SOUTH DAKOTA ILLINOIS TENNESSEE INDIANA TEXAS KANSAS UTAH KENTUCKY VIRGINIA LOUISIANA VERMONT MASSACHUSETTS WASHINGTON MARYLAND WISCONSIN MAINE WEST VIRGINIA MICHIGAN WYOMING MINNESOTA CANADA 7 10 MISSOURI US MILITARY 1 0 MISSISSIPPI US TERRITORIES 0 0 MONTANA FOREIGN 6 5 STATE MEMBER COUNT Grand Totals 14,747 14,786 ~ 12 ~

13 ~ 13 ~

14 Back to School Gosh, who would have thought when I was thirteen I would have started my career in food service? Well, put it this way, it s been over 25 years ago. I never really knew what I wanted to be when I grew up and about a year and a half ago I started wondering if I should make a career change. I had worked many different aspects of food service from the FOH to the BOH, from Supervisor to Director. All were great experiences and great dynamics of the industry. I wondered if I should try something new, but what would it be? I really did not know anything different. In August of 2012, I had been with a wonderful facility for over 12 years and things were changing. I have a traveling husband and I needed to make some career and family choice changes. I gave my notice with nothing lined up, but I had to trust this would pan out better for my family. I have always worked and knew for me to just stay at home probably would not be my cup of tea either, so I applied at the local School District. I proceeded to interview and got this great rewarding job that fit perfect for my family situation. There was only one problem; I had never worked with children. I was really nervous about this for I had only been in restaurant, healthcare and hospice setting (which I absolutely loved). In September of 2012 I had my first day on the new job; I jumped right in and gave it my best shot. I learned positions fairly quickly and tried my best to relate with the children and staff. I will admit there were a few days when I really wondered if I had made the right choice. There were children of all different sizes, personalities and smiles and every day I had, Hi, have a good day, thank you, or something! They were all great KIDS. What really changed my outlook and perspective was a really chilly day in February. The school had all gotten involved from the teachers to the parents, volunteers to foodservice. We decorated the cafeteria, a bulletin board and really worked together as a whole campus. We got to wear crazy socks, the kids had crazy hair and everyone just had a great time. It was for I love to READ week. I had one little girl, she was a 1st grader, whom passed me by almost every day somewhere along the line. She would look at me and give a very small smirk, sometimes nothing at all; and if I would speak to her she would always look away. Well on Friday of this really fun week, it was favorite character day, and I wore one of my favorite all time character outfits and it was a day I ll never forget. It was happy, fun and here came my little friend. I had to work the register and she proceeded through the milk line and when she got to the pin pad she stopped, looked at me and smiled. I said, Hi, and she replied with a smile, I like your ears. Well the person I am, my eyes filled with tears and I was so caught off guard, I said, Thank you, and see you tomorrow, and she said, Okay. You see after five months of nothing but a glimpse I had finally made a connection with this little child. If you ever wondered if we re meant to be somewhere, that was my confirmation day. I enjoyed the kids and they enjoyed me. Sometimes it can be the simplest of things that really make a difference. Every day there after we had some sort of exchange of words, and the last day of school, she even made a point to come say Good by to me. Now tell me that wasn t worth it and I was meant to be in foodservice. As the school year approaches, I look forward to another great year and making a Difference! ~ 14 ~ Tracy L. Madsen, CDM, CFPP Buffalo, MN

15 MN ANFP Fall State Conference Registration MN ANFP FALL 2013 St te Co f e Members: Students: Retiree: $165 (3-day early registration) $180 late registration (3-day) $60 per day W Th F $65 late reg/day W Th F $60 (3-day early registration) $75 late registration (3-day) $35 per day W Th F $40 late reg/day W Th F $70 (3-day early registration) $85 late registration (3-day) $35 per day W Th F $40 late reg/day W Th F Non Members: $90 per day early registration $115 per day late registration $205 3-day early registration $220 3-day late registration No credit cards. No refunds. Cancellations will receive an equivalent value voucher to attend the next conference. October 16-18, 18, 2013 Holiday Inn & Suites Division Street and 37th Avenue St. Cloud, MN HOLIDAY ( ) or (local) Rates: $ Queen bed non- smoking $ Double beds non-smoking $ Family suite/ poolside room Taxes not included in rate Reserve by September 15, 2013 Ask for ANFP group rate! SEND PAYMENT AND REGISTRATION FORM TO: Doug Boser, MN ANFP State Treasurer th Avenue N, St. Cloud MN Must be post marked by October 3, 2013 for early registration ALL CHECKS PAYABLE TO: MN ANFP Name Address City St Zip Facility Phone Amount Enclosed Is this your first time at a state conference? Y N # of Years in ANFP(DMA) ~ 15 ~

16 MN ANFP Fall State Conference Agenda WEDNESDAY, OCTOBER 16, 2013 THURSDAY, OCTOBER 17, :00am 11:00am 11:50am 12:00pm 1:00pm 2:00pm 3:00pm 3:15pm Executive Board Meeting All Members Welcome! Registration Opening/ Introductions Millie Bailey, CDM CFPP Life s Choices? Dexter Russell/ Cutlery Inc. Sue Zins, CDM, CFPP Leadership Skills used in ANFP Parts 1 and 2 Daly and DeRoma Equipment and supplies to make our foodservice lives easier Repeat of Breakouts Break Marjorie Johnson Blue Ribbon Baking 4:15-6:15pm Vendor Show and District Meetings CONFERENCE NOTE Dress appropriately as room temperatures may vary greatly. A sweater is a good idea. Please list any food allergies or special food needs on registration form. 7:00am 7:50am 8:00am 9:30am 9:45am 10:45am 11:45am 12:45pm 1:45pm Registration Continental Breakfast Welcome MN ANFP Dr. Humor The Healing Power of Humor Break Julie Lesemann, RN, ADON Hospital Case Mgr./ Infection Preventionist Sanitation, Infection and Prevention Dr. Humor Laughter Yoga, Jest for Health of it Lunch and State Meeting Julie Lesemann, RN, ADON Hospital Case Mgr./ Infection Preventionist Dehydration Break 2:00-3:00pm Dr. Humor Increasing the Joy, Laughter and Fun in the Workplace: Developing a Plan of Action 3:00pm 3:15pm 4:45pm Break Jamie Stamey, MS, RDN, LDN, CP-FS Norovirus Officer Installment Ceremony and Awards District 2 will be sponsoring a Silent Auction for the UNITED WAY OF BEMIDJI ~ 16 ~

17 MN ANFP Fall State Conference FRIDAY, OCTOBER 18, :00am 7:50am 8:00am 9:30am 9:45am 11:15am 12:00pm Registration Opening/ Introductions Jamie Stamey, MS, RDN, LDN, CP-FS Culture Change: Food Safety in Home Style Dining Break Nicky Simon-Burton Communications across the Invisible Lines Lunch Nicky Simon-Burton You found what online? 1:00-2:30pm Chez Raginiak Appreciation for a Stronger Team 2:45pm CEU S APPLIED FOR Wednesday Thursday Friday Door Prizes Have a Safe Drive Home 4 General 2 Food Show 6 Total 4.5 General 2.5 Sanitation n 7 Total 4 General 1.5 Sanitation n 5.5 Total Conference Total for All Days: 18.5 Total 12.5 General 2 Food Show 4 Sanitation Conference Update Hopefully everyone is looking forward to the great upcoming fall conference on October 16-18, 2013 in St. Cloud. We have great speakers lined up along with a few special surprises. Our opening session will be Millie Bailey CDM CFPP from across the border who is a member from Wisconsin who is active in her state and at the national level. We also will have Ginger Carter CDM CFPP our National President joining us to share her vast knowledge of ANFP. We will have 18.5 CEU s offered with 4 of them in sanitation. For those who remember Marjorie Johnson from Blue Ribbon Baking, she will be making a repeat performance and have her cook book available. We also have Jamie Stamey MS RDN LDNCP-FS whose bio is included. We will be having a couple of sessions with Dr. Humor, so hopefully the name says it all. Among other great speakers and topics we will have a closing session with Chez Raginiak who has spoken for district 5 and received great reviews. Along with all of this, we will once again be having our vendor show and a silent auction fundraiser for district 2. Hope to see you all there. Calling all ANFP Members Interested in making our silent auction a success? We had such great response for our silent auction at last year s conference; District 2 will be hosting one for this year s fall 2013 ANFP State meeting. Please feel free to bring a donation or be prepared to bid on the many wonderful ones that will be provided. ~ 17 ~

18 MN ANFP Fall State Conference Jamie K. Stamey, MS, RD, LDN, CP-FS Food Safety and Applied Nutrition Consultant 7374 Right Angle St, Sherrills Ford, NC Jamie Stamey, MS, RD, LDN, CP-FS is a food safety and applied nutrition consultant and trainer. As a national speaker, author, workshop facilitator and training mentor, she has extensive experience in train-the-trainer workshops, professional conference presentations and seminar facilitation to national audiences on food protection, applied nutrition and training skills. Her strengths and skills include: Certified Professional of Food Safety (CP-FS) Registered (RD) & Licensed Dietitian/Nutritionist (LDN) Distinguished Toastmaster (DTM) certification Jamie has been a speaker in 29 US states and Canada, and has earned a reputation for being an interactive, engaging and fun facilitator. She has facilitated professional seminars and workshops for national and regional audiences including the National Environmental Health Association (NEHA), the School Nutrition Association (SNA), the Academy of Nutrition and Dietetics (AND), and the Association of Nutrition & Foodservice Professionals (ANFP). Her professional writing includes contributions to professional journals and professional continuing education modules on clinical dietetics, food protection and trainer skills. Jamie is a 2010 graduate of USDA s Produce Safety University. In 2011, she developed a Norovirus Communication Resource Kit and video for the National Food Service Management Institute (NFSMI). She serves as the and Food Safety Subgroup Chair for the Food and Culinary Professionals (Academy of Nutrition and Dietetics Practice Group). Jamie also has a solid, background in clinical dietetics and medical nutrition therapy having worked as a clinical dietitian in level-one trauma & tertiary care hospitals and long-term care. July 1998-August 2000 Feb July 1998 Oct Feb Carolinas Medical Center, Charlotte, NC, Clin. Nutrition Specialist, Solid Organ Transplant Team Continental Management Consultants, Charlotte, NC, Consultant, Nutrition Services University Medical Center, Jacksonville, FL, Clinical Nutrition Manager, Renal Dietitian EDUCATION M.S. in Nutritional Science, University of Hawaii B.S. Clinical Nutrition, University of North Carolina- Greensboro (Magna Cum Laude) CREDENTIALS Certified Professional-Food Safety (CP-FS), NEHA Registered Dietitian (RD), Academy of Nutrition & Dietetics Licensed Dietitian (LDN), NC Board of Dietetics/Nutrition Distinguished Toastmaster (DTM): Toastmasters International PROFESSIONAL TRAINER CERTIFICATION ServSafe Trainer, National Restaurant Association Solutions Consultant/Trainer, National Food Service Management Institute Registered Trainer, National Registry of Food Safety Professionals Certified Trainer, SuperSafeMark, Food Marketing Institute Certified Trainer, NEHA Food Safety Training PROFESSIONAL MEMBERSHIPS National Environmental Health Association Academy of Nutrition and Dietetics North Carolina Dietetic Association Toastmasters International PUBLICATIONS Association of Nutrition & Foodservice Professionals (ANFP) Master Track Booklets: Food Security in a Changing World, December 2005 Disaster Management, March 2008 Training Skills for Food Safety Training, March 2008 Nursing Homes/Long Term Care Management June 2006 Protecting Residents from Foodborne Illnesses Food Management September, 2004 (Co-authored) Creating a Food Safety Net Future Dimensions in Clinical Nutrition, Clinical Nutrition Managers Newsletter 2004 Food Safety in a Changing World Dietary Managers Association, 1998 Ready Reference for Nutrition Care Planning Dietary Managers Magazine, Immune Compromised Patient and Food Safety Innovations in Hydration: Hydration Happy Hour Food Allergies in Healthcare Facilities Practical Risk Management in Charting Applications of the National Renal Diet For detailed listing of all past presentations visit: ~ 18 ~

19 Certification I have been getting calls lately about the rules for Food Manager Certification in Minnesota. It might be a good idea to print the following documents in the newsletter to review that with our members. The CFPP certification that each of us holds along with our CDM credential is not recognized as meeting the MDH requirement for food safety certification any more. Also, the food safety seminars or workshops that we have at our conferences may or may not be acceptable to MDH as meeting the renewal requirement for this certificate. The instructor of that course or seminar needs to be registered with the state as an approved instructor and the course/seminar outline needs to be approved by them as meeting the renewal objectives. CEM s may still have to take a MDH approved renewal course of 4 hours if they already hold a Food Manager Certificate and want to renew it. The food safety clock hours earned through ANFP may or may not count. They will need to check with MDH. Colleen Zenk, Director of Consumer Information & Nutrition, MN Beef Council How to Obtain a Food Manager Certificate Initial Minnesota Food Manager Certificate Training: Attend a food manager course, available from some local agencies, community and technical colleges, University of Minnesota, University of Minnesota Extension offices, and private companies. Minnesota Department of Health does NOT offer courses. Obtain proof of having attended a food manager course. Testing: Take one of the State recognized food manager exams: o The Serve Safe Examination of the National Restaurant Association Educational Foundation o The Certified Professional Food Managers Examination of Prometric o The Food Protection Certification Examination of Professional Testing, Inc. o Food Safety Manager Exam by 360 Training/Learn2Serv.com Please Note: All online exams must be taken at a proctored location. Please contact 360 Training/Learn2Serv.com for the proctored locations near you. The exam must have been taken within the last three years before applying for a Food Manager Certificate. Obtain proof of having successfully completed the exam. Apply for a Minnesota Food Manager Certificate. With the application, include: o proof of having attended a food manager course, and o proof of having passed one of the recognized exams, and o a $35 check or money order payable to the Minnesota Department of Health. Mail the completed application and the attachments required to: Minnesota Department of Health Environmental Health Division Food Manager Certification - Freeman Building 625 Robert St. N, P.O. Box St. Paul, MN Certification continues on next page with renewal information ~ 19 ~

20 Certification Renew a Minnesota Food Manager Certificate When to Renew: A Minnesota Food Manager Certificate has to be renewed every three years. The expiration date is displayed on the certificate. Renewal Training: During the three year period attend one or more food manager renewal courses providing a total of at least four hours of approved training. Each course must have covered at least one of these subjects: o food sanitation and safety, or o emerging trends in food preparation and handling, or o the prevention of foodborne illness Many of the providers of the initial food manager training will also be offering renewal training. Attendance at a full length food manager course is also acceptable towards renewal of a Minnesota Food Manager Certificate, but proof of having passed a new Food Manager Exam is not required. Obtain proof of having attended the training. Keep this proof and the course agenda until applying for renewal of the food manager certificate. Apply for Renewal of the Minnesota Food Manager Certificate: Before the Minnesota Food Manager certificate expires, the applicant must apply for renewal. Applicants for renewal must show proof of having attended at least four complete hours of food safety education to be able to renew the Minnesota Food Manager Certificate. Also include a $35 check or money order payable to the Minnesota Department of Health. Mail: o o o the completed application form; and the course certificate (proof of your attendance at the renewal course); and the check or money order for $35 to: Minnesota Department of Health Environmental Health Division Food Manager Certification - Freeman Building 625 Robert St. N, P.O. Box St. Paul, MN Certification information continues on next page ~ 20 ~

21 Food Manager Certification Certification The State of Minnesota requires a Minnesota Certified Food Manager in most food establishments. Food manager certification is administered by the Minnesota Department of Health. Duties of a Certified Food Manager An owner or operator, through the certified food manager, is responsible for ensuring that : Hazards in the day-to-day operation of the food establishment are identified; Policies and procedures to prevent foodborne illness are developed and implemented; 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; Food preparation activities are directed and corrective action is taken, as needed, to protect the health of the consumer; and In-house self-inspections of daily operations are conducted on a periodic basis to ensure that food safety policies and procedures are followed. Types of Food Establishments Required to Have a Certified Food Manager Most food establishments, with some exceptions listed below, are required to have a Certified Food Manager. Some of the establishments that do not have to employ a certified food manager are: Food establishments where food preparation activities are only one or more of these: o Heating or serving precooked hot dogs or sausages, popcorn, nachos, pretzels or frozen pizza. o Preparing or serving continental breakfast. o Preparing or serving beverages or ice. o Grinding coffee beans. o Packaging non-potentially hazardous foods. o Serving bulk foods. o Processing raw meat, poultry, fish or wild game intended for further cooking after sale. o Heating as the only preparation for a bakery product. o Providing prepackaged food in its original package. o Cleaning or sanitizing eating, drinking or cooking utensils. Boarding establishments, bed and breakfast facilities, child care or adult day care facilities that serve 18 or fewer meals per mealtime. Food carts, mobile food units, seasonal permanent or temporary food stands, special event food stands, retail food vehicles, portable structures, carts or vending machines. An establishment that provides no more than one meal per week and its main purpose is not food service. A nursing home, hospital, boarding care home or supervised living facility, if only patients and staff are served. ~ 21 ~

22 About ANFP General ANFP Info Association of Nutrition & Foodservice Professionals (ANFP) is a national not-for-profit association established in 1960 that today has over 14,000 professionals dedicated to the mission of providing optimum nutritional care through foodservice management. ANFP members work in hospitals, long-term care, schools, correctional facilities, and other noncommercial foodservice settings. The association provides foodservice reference, publications and resources, employment services for members, continuing education and professional development, and certification programs. ANFP monitors industry trends and legislative issues, and publishes one of the industry s most respected magazines. For more information about ANFP, please contact Association of Nutrition & Foodservice Professionals: 406 Surrey Woods Dr., St. Charles, IL phone: , fax: info@anfponline.org Website: Continuing education scholarships for two-day regional meetings are available at http;://nfefoundation.org/. (See page 3 for dates on upcoming events.) ANFP Chapter & District Meetings The CDM, CFPP credential is nationally recognized, and you are welcome to attend any ANFP meeting to receive continuing education (CE) credits. Upcoming meetings and state information can be found on the chapter directory at Website Info: Visit us online! All chapter websites can be found at Check out updates, events pictures, and more by clicking on the sites below: ~ 22 ~

23 Upcoming Events and General Info CBDM Credentialing Exam The next testing date window for the computer-based CDM credentialing exam is October The application deadline is August 15. For more information and the application, visit exam.shtml. Year-Round CDM Testing Begins March 5, 2014 There s big news for future CDM examinees! Beginning next March, the Certifying Board for Dietary Managers will begin offering year-round certification testing through a new testing company, Applied Management Professionals, Inc. Candidates will be able to register for their exam as soon as they are eligible, and have more flexibility in scheduling. Watch for details this fall on Members Give National Leadership Conference High Marks Nutrition and foodservice professionals experienced a whole new annual meeting ANFP s premier National Leadership Conference! The NLC debuted July in Savannah, Georgia. Attendees raved about the new format, which included Forum Groups a unique opportunity for members to gather in small groups to network and discuss triumphs and challenges on the job. The conference also provided innovative operational ideas, career coaching, menu trends, culinary skills, leadership strategies, and a Seeds of Innovation Expo. Attendees also enjoyed several social events, including an opening night Welcome Reception, and the Nutrition & Foodservice Education Foundation s (NFEF) golf outing and Pay it Forward event, which raised over $35,000 to advance the critical initiatives of the Foundation, including scholarship funding. Cupcake Wars took place on the Expo show floor, as three teams showed their creativity and cupcake decorating skills while soliciting additional funds for the Foundation. A Leadership Recognition Luncheon and a Networking Breakfast were also provided, giving attendees more valuable face time with their peers. Just prior to the NLC, 41 participants began their journey from manager to leader by completing ANFP s popular Leadership Institute from July These individuals join more than 200 other ANFP members who have participated in this dynamic professional development program. Visit ANFP s Facebook page to view photos from both the National Leadership Conference and Leadership Institute. Foundation Offers Scholarships for Regional Meetings and Other Education Programs The Nutrition & Foodservice Education Foundation (NFEF) is proud to support scholarship opportunities for nutrition and foodservice professionals and students entering the field. Scholarships are available for ANFP members to cover registration fees and help offset travel expenses to ANFP educational events, including two-day Regional Meetings. Scholarship applications for ANFP s Southeast Regional Meeting in Mobile, Ala., must be submitted by September 15. Scholarship applications for the ANFP South Central Regional Meeting in Midwest City, Okla., must be submitted by September 30. Visit the for more information on available scholarships. ~ 23 ~

24 Upcoming Events and General Info Safe Food for Seniors Act: Gimme 10! The ANFP Legislative Committee announced a grassroots campaign to bolster support for H.R at National Leadership Conference. Safe Food for Seniors Act supports the CDM credential in long-term care and was introduced to the US House of Representatives in Spring To keep the bill moving, the Gimme 10! campaign encourages members to generate at least 10 co-sponsors. Help ANFP meet the challenge! Members can find a sample letter and presentation paper to send to their U.S. Representatives urging them to co-sponsor H.R at Don t know who to send it to? Visit and scroll down to find the representative for your district. Thanks for your support! New Online CE Courses ANFP recently released two new continuing education courses. The HR Toolkit for Managers Online Course offers a practical, hands-on guide to assist foodservice leaders with day-to-day aspects of human resource management. It explores key ideas related to recruitment and retention, performance management, employee relations, team building and engagement, and other related HR competency areas. The Professional Ethics Online Course is an essential resource for CDMs. How do professional ethics differ from your own personal ethics? Learn how to establish ethical principles, define ethical communication, interpret ethics and the law, relate ethics to management situations, and more with this new ANFP course. The member price for each course is $150 for 20 CE hours (just $7.50 per CE credit). Visit the ANFP Marketplace for more information and to order. ANFP Certificate of Advanced Learning Are you seeking an advanced level clinical nutrition course to gain a better understanding of the whys behind medical nutrition therapy? The Certificate of Advanced Learning: Building on MNT Basics online course provides CDMs with a more in-depth foundation on the science supporting MNT. As resident/patient acuity level increases, the CDM plays a vital role in collecting and compiling pertinent data and alerting the RD/RDN and other interdisciplinary team members of troubling trends in dietary intake and decline in general well-being. This 25 hour course includes 17 sections and a competency exam to enhance your MNT knowledge. Visit the ANFP Marketplace at for more information. What is the Difference Between National ANFP and Chapters? ANFP is a national nonprofit organization, and almost every state is an ANFP chapter. Each chapter is registered as a taxexempt nonprofit organization with the IRS and has its own bank account. Some are divided into smaller areas called districts. For ANFP, all dues and certification fees are sent to headquarters in St. Charles, Illinois. Chapters and districts are volunteerled and provide benefits, such as educational meetings, at the local level. Interested in building your resume, growing a professional network, or gaining leadership skills? Contact your chapter leaders and ask how you can get involved. ~ 24 ~

25 Upcoming Events and General Info Chapter Partner Program To begin the new volunteer year, we are excited to introduce the chapter preferred partner program! The goal is to equip chapter volunteers with quick, easy access to partners to accomplish chapter business. SurveyMonkey is a perfect match for chapters, and volunteers now have the opportunity to gain important insight from members. By signing up for the Select, Gold, or Platinum plans, the chapter can: Customize design to your state. Export results with charts to PDF and Excel. Ask as many questions desired and receive unlimited responses. Tools track who has responded and sends reminder to those who have not. Keeps surveys and results on file for incoming volunteers view. As a current client of SurveyMonkey, ANFP headquarters staff believes its services would be easy to use and a perfect match for our state chapters. If your chapter would like to benefit from regular member evaluations, visit com/?afid=110. Ribbons Custom chapter print items Window clings At Platinum Graphics, we are committed to continually improving the processes that provide our clients with the products and services that meet or exceed their expectations. Our goal is to build trust in our clients as a reliable organization that offers quality products and creative print solutions, which enables them to effectively market their businesses. ANFP Amps Up: New System Brings More Benefits to Members Starting September 30, members will experience upgraded services under the member login. This will require an address, if you do not already have one listed with ANFP Headquarters. The new My information page will help you manage multiple addresses, phone numbers, and addresses. The new My Chapters page will help you manage your chapter selections online. Members can now participate in more than one state chapter. The new My Certification page will help you manage information for your CDM credential. You ll see a more detailed view of your current CE status, and will enjoy immediate access to ANFP online CE. You ll also be able to report external CE hours electronically. The new My Transactions page will help you manage all of your ANFP transactions in one location, such as print receipts for employer reimbursements, renew membership, manage event registrations, use open credits you have with ANFP, access product downloads, and complete online CE courses immediately upon purchase. Once completed, CE will flow into your CE record immediately, and you can print a certificate of completion for your records. The new Chapter Portal will help chapter officers and volunteer leaders update meeting details, pull member rosters, and manage awards and forms. If you have any questions, please contact ANFP at or info@anfponline.org. ~ 25 ~

26 Upcoming Events and General Info ANFP Brick Walkway Become a permanent part of the bright future of ANFP and Nutrition & Foodservice Education Foundation (NFEF) by purchasing a personalized brick, a part of the Foundation for the Future walkway. This brick walkway, to be installed at ANFP headquarters building, will showcase ANFP members, chapters, corporate partners, schools and NFEF supporters who want to leave a visible and lasting legacy to the future of our industry. Learn more at ~ 26 ~