Food Safety

Food truck worker passing food to a customer.

Food safety is the routine of properly handling, preparing and storing food to prevent illness, such as food poisoning. Food safety practices ensure the meals we eat are safe to eat. From Missouri Farms to your kitchen table, food safety practices keep us, our families and communities safe.

Every year, about one in six people get sick from eating contaminated food. Food poisoning can be mild discomfort for some. For others, it can be life threatening. Practicing food safety protects Missourians from preventable illness.

Food Safety Inspection

Report complaints to your local public health agency

Find Your Local Public Health Agency

Seasonal

Parties & Large Groups:
- Keep food safe when many people are cooking in different places.
- Follow trusted guides to make sure food is cooked, stored and served safely.
- Those preparing food should wash hands, clean surfaces and cook at correct tempatures.
School & Work Lunches:
- Keep perishable foods cold with at least two ice packs.
- Put lunches in a fridge or cooler when possible.
Spring Holidays:
- Follow basic safety tips for cooking and entertaining.
- Handle eggs and poultry safely to avoid Salmonella.
Summer & Vacation:
- Warm weather increases bacteria growth, so keep food cold.
- Use a thermometer when grilling or cooking outside.
- Be careful with food while camping, hiking or boating.
Tailgating:
- Never partially cook meat before the tailgate.
- Store cold food in an insulated cooler with ice or gel packs.
- Use an appliance thermometer to check cooler temperature.
- Store drinks in a separate cooler to keep food cold.
- Eat hot take-out food within two hours.
- Keep hot homemade food in an insulated container.
- Grill to safe internal temperatures, check with a food thermometer and don’t reuse plates for raw and cooked food.
- Bring handwashing supplies.
Thanksgiving:
- Follow safe steps when preparing large holiday meals.
- Cook turkey and stuffing correctly.
- Store leftovers quickly to prevent illness.
Weddings:
- Whether catered or homemade, keep food safe at all wedding events.
- Make sure food stays at the right temperature during serving.
Winter Holidays:
- Keep buffet foods safe and watch temperatures.
- Handle mailed or delivered foods safely.
- Follow safe cooking tips for all types of holiday meals.

Complaints

If you need to report a problem with food or a food business, please share enough information so investigators can follow up. Be sure to include your contact information in case we need more details.

Manufactured Foods or Processors
Provide:
• Name of the food
• Lot number (if available)
• Name and address of the manufacturer
• When you purchased the item
• A brief description of the problem

Grocery Stores, Restaurants, or Other Food Service Establishments
Provide:
• Name and address of the business
• When the item was purchased or eaten
• A general description of your concern or the issue you experienced

Illness Suspected From Food
Provide:
• Name of the food
• Lot number (if available)
• Name and address of the place where the food was purchased or consumed
• When you purchased or ate the item
• A description of the issue or symptoms you believe are linked to the food

Recalled Foods
Provide:
• Name of the food
• Lot number
• Name and address of the manufacturer
• Where you purchased the item
• A description of the problem

If you are a consumer with any food safety question or concern, please complete the complaint form.

Recalls

A recall is a process used by a company to remove a product from the market when it may be unsafe. Most recalls are voluntary and are conducted to comply with public health laws and food safety regulations. When a food recall is issued, the U.S. Food and Drug Administration and the U.S. Department of Agriculture reviews the announcement and assigns a classification based on the reason for the recall. Some recalls are linked to illness outbreaks or injury reports, while others involve undeclared allergens or harmful pathogens.

We review federal recall notices to determine whether they affect individuals in the state. If recalled products affects, we contact the company to verify distribution. Recalls specific to Missouri are posted to our recall webpage so that Missourians can take any recommended actions.

When recalled products are found in Missouri retail food locations, we inform local public health agencies. Food safety inspectors across the state ensure the recalled items are removed from sale to help prevent additional illnesses.

Several federal agencies issue recall notices for a wide range of products, from baby cribs to vehicles. A comprehensive listing of these recalls can be found at Recalls.gov, which includes announcements from the FDA and USDA.

Recall Responses

The FDA and USDA group food recall announcements into three categories. These categories are based on how dangerous the product is and the level of health risk it may pose.

Class I Recalls

Class I recalls involve products that could cause serious health problems or death. Missouri places Class I recalls into three priority levels:

High Priority
These recalls involve products linked to illness or injury in Missouri. Investigators follow up with distribution sites within two working days to make sure the product is no longer available to the public.

Medium Priority
These recalls involve products linked to illness or injury in other states, but not in Missouri. Investigators follow up with distribution sites within three working days to confirm the product has been removed.

Low Priority
These recalls include contaminated products through lab testing or through official reviews, such as identifying undeclared allergens. No illnesses have been reported. Follow‑up takes place during routine inspections to confirm the product has been removed.

Class II Recalls

Class II recalls involve products that may cause temporary or minor health issues or pose only a small risk of serious illness. Follow‑up with distribution sites is done during routine inspections when distribution information is available.

Class III Recalls

Class III recalls involve products unlikely to cause health problems but that violate labeling or manufacturing rules. Examples include missing English language labeling or other regulatory issues.

Federal, state and local partners work together to make sure the right response occurs and to protect the public from illness or injury linked to recalled products.

State Fair Food Safety Training (English)

State Fair Food Safety Training (Spanish)

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