- Morel Certification Workshops NEW
- Illinois Department of Public Health Warns of Buffalo Fish Causing Illness
- AAP Advises Pregnant Women and Children Not to Consume Raw Milk Products
- Raw Milk and Food Safety
- Got Safe Milk?
- President Obama’s Food Safety Working Group
- Food Safety for Consumers
- Food Safety for Industry
- Food Processing Brochure
- Summer Feeding Program (Env) Guidelines for Inspectors
- Food Recalls
- Frozen Dessert
- RSMo Chapter 196
- 19 CSR 20-1
- Missouri Food Code
- Food Ordinances Map
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- Read the Label - A Video From
Over the past several years, the Department of Health and Senior Services, Bureau of Environmental Health Services, has worked with their partners in food safety to develop a new food code. Through this work with local public health agencies, industry and the Food and Drug Administration (FDA); DHSS is pleased to announce that effective September 30, 2013, retail food establishments will be inspected using a food code based on the 2009 model food code from FDA. Although this code replaces the code previously based on the 1999 FDA model code, there are very few major changes. In many places the language is clearer and merely updated as a result of new supporting science. The new code will help inspectors assure that how facilities store, prepare and serve food is done to minimize or reduce factors that could lead to foodborne illnesses. Copies of the food code are available on the DHSS website.
The Missouri Department of Health and Senior Services (DHSS) and local public health agencies regulate more than 30,000 food service establishments and food processing facilities throughout Missouri. DHSS and the local public health agencies provides training on food safety and sanitation issues to the foodservice industry, as well as providing information to consumers on safe food handling practices, including employee hygiene, food preparation and food storage. Inspections are conducted to assure that food establishments, and food processors are preparing food that is safe to eat. It is through training and inspection that the state department of health decreases the incidence of foodborne illness.