According to the guidelines set down by the U.S. Department of Agriculture (USDA), U.S. Food & Drug Administration (FDA), Missouri Department of Health and Senior Services, and the Missouri Department of Agriculture, there are certain rules and regulations Food Service Providers must follow when dispensing consumable goods to the general public. The Cooper County Public Health Center works in close collaboration with these and other agencies to explain these laws and regulations as clearly and concisely as possible.
We invite you to please take some time to read up on the materials we have prepared then contact us to get an in-depth explanation from our experts:
A key principle is the Missouri state law (RSMo196.015) which prohibits the sale of adulterated food. Cooper County follows the state of Missouri food code. This applies to food from approved inspected sources and food from exempt sources made in individual’s homes. Another important consideration is some local jurisdictions have adopted local food safety ordinances that are more stringent than state standards. Some local ordinances require that all food sold to the public come from approved sources. Click the button below to learn more!
The Cooper County Public Health Center will provide classes free of charge for supervisors and classes in basic food handling safety. Supervisor classes are required for individuals who manage a food establishment. In addition, at least one person involved with the preparation or selling of food for fundraising, festivals, or community events must attend this class. This class will last about two hours. The Basic Food Handler Class is designed for all non-management personnel of permanent or temporary food establishments. This class will last about one hour. Classes will be held in the basement (in the back of the building) conference room at the Cooper County Public Health Center located at 17040 Klinton Drive, Boonville at 10:00 a.m. and 6:00 p.m. There is also an online option for those who cannot attend a scheduled session. For individuals with ESL that take the test online, bring your receipt to the health department because you will be reimbursed.
Fairs and festivals or similar celebrations, as well as dinners or other events sponsored by organizations, serving food and open to the public, are all examples of temporary events. Food service operators should have a basic understanding of how improper handling of Potentially Hazardous Foods (PHFs) and poor hygiene can cause a foodborne illness. PHFs are foods (such as meat or dairy products) that must be kept hot or cold because they are capable of supporting the rapid growth of bacteria that cause foodborne illnesses. By following these guidelines, temporary food service operators can minimize the possibility of a foodborne illness occurrence.
Individuals hosting a temporary event must have a supervisor that has been trained in food safety. Inspector may ask to see certification card.The entire list is available via downloadable PDF. Click the button below.
In an effort to enhance retail food safety, the U.S. Food and Drug Administration (FDA) has released three video testimonials to educate retail and foodservice employees on the possible, dire consequences of poor preparation practices and provide tips to prevent foodborne illness. The videos support the FDA’s Retail Food Safety Initiative, which seeks to strengthen the retail and foodservice industry’s active managerial control of foodborne illness risk factors.
For complete information concerning any of the aforementioned topics, or to schedule your own one-on-one meeting with one of our experts, come into the Center, or call us on 660-882-2626.