Food Safety

Maintaining proper food safety is critical to preventing foodborne illnesses and protecting public health. Our Environmental Public Health Specialist conducts routine inspections and offers guidance to ensure food establishments comply with the Missouri 2013 Food Code. Additionally, we provide resources and support for individuals and businesses to uphold the highest standards of food safety, especially during emergencies such as boil water orders or power outages.

Food Establishment Monitoring

All food establishments in Andrew County are inspected to ensure compliance with state regulations. These inspections cover food preparation, storage, cooking temperatures, sanitization, and employee hygiene practices.

• Download: Food Establishment Permit Form.
• Learn More: Andrew County Food Service Regulation.

Guidelines During a Boil Water Order

During a boil water order, food establishments must follow specific procedures to minimize contamination risks:

1. Cease Operations or Use Alternative Water Sources:

• Use commercially approved bottled water or water boiled for at least three minutes for cooking, drinking, and washing.
• Discard any ice made during the boil water period and sanitize ice machines before use.

2. Handwashing:

• Use germicidal soap followed by drying with paper towels and applying hand sanitizer.

3. Food Preparation:

• Use pre-washed or frozen produce and substitute water-dependent preparations with approved alternatives.

4. Cleaning Equipment:

• Follow sanitization protocols using approved chemical concentrations.

5. After the Order is Lifted:

• Flush water lines, sanitize fixtures and appliances, and replace filters as needed.

For full guidelines, visit Missouri Department of Health and Senior Services (DHSS).

Food Safety During Power Outages

Power outages can compromise food safety. Follow these tips to protect your food:

• Refrigerated Items:
• Discard perishable foods above 45°F for more than two hours.
• Use a thermometer to monitor temperatures and move food to a cooler with ice packs if the outage exceeds six hours.
• Frozen Foods:
• A full freezer can keep food safe for up to two days. Check for ice crystals or ensure items are cold to the touch before refreezing.
• General Safety:
• Never taste food to determine safety. Bacteria and toxins may not be detectable but can still cause illness.

For detailed charts on what to keep or discard, visit:

• Refrigerated Foods Chart
• Frozen Foods Chart

Additional Resources and Assistance

• Food Safety in Emergencies: USDA Guidelines.
• Questions? Contact the Bureau of Communicable Disease Control and Prevention at 1-866-628-9891 or your local public health office.

By adhering to these practices, we can ensure a safe food supply for our community, even in challenging circumstances. Stay informed, stay prepared, and stay safe!

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