HomeMy Public PortalAboutFood Code
CITY OF JEFFERSON, MISSOURI
2017 FOOD CODE
Department of Planning and Protective Services
Division of Environmental Health Services
320 E. McCarty Street
Jefferson City, Missouri 65101
573-634-6410
www.jeffersoncitymo.gov
Effective Date January 1, 2017
2
City of Jefferson, Missouri Food Code Effective 1/1/2017
CITY OF JEFFERSON , MISSOURI
FOOD CODE
TABLE OF CONTENTS
CHAPTER TITLE PAGE
Chapter 1: Definitions .................................................................................................................... 3
Chapter 2: Management and Personnel ....................................................................................... 24
Chapter 3: Food ............................................................................................................................ 37
Chapter 4: Equipment, Utensils, and Linens................................................................................ 71
Chapter 5: Water, Plumbing, and Waste .................................................................................... 100
Chapter 6: Physical Facilities ..................................................................................................... 116
Chapter 7: Poisonous or Toxic Materials ................................................................................... 129
Chapter 8: Compliance and Enforcement .................................................................................. 133
3
City of Jefferson, Missouri Food Code Effective 1/1/2017
Chapter 1: Definitions
1-101.10 Food Code. These provisions shall be known as the Food Code, hereinafter referred
to as “this Code.”
1-102.10 Food Safety, Illness Prevention, and Honest Presentation. The purpose of this
Code is to safeguard public health and provide to consumers food that is safe,
unadulterated, and honestly presented.
1-103.10 Statement. This Code establishes definitions; set standards for management and
personnel, food operations, equipment and facilities, and drinking and non-drinking
water and wastewater; and establishes procedures for approval to open, Hazard
Analysis and Critical Control Points (HACCP) plans, and enforcement b y the
department.
1-201.10 Statement of Application and Listing of Terms.
(A) The following definitions shall apply in the interpretation and application of this Code.
(B) Terms Defined. As used in this Code, each of the terms listed in ¶ 1-201.10(B) shall
have the meaning stated below.
Accredited Program.
(1) “Accredited program” means a food protection manager certification
program that has been evaluated and listed by a Conference for Food
Protection recognized accrediting agency as conforming to the Conference for
Food Protection Standards for Accreditation of Food Protection Manager
Certification Programs that certif y individuals.
(2) “Accredited program” refers to the certification process and is a designation
based upon an independent evaluation of factors such as the sponsor’s mission;
organizational structure; staff resources; revenue sources; policies; public
information regarding program scope, eligibility requirements, re-certification,
discipline and grievance procedures; and test development and administration.
(3) “Accredited program” does not refer to training functions or educational
programs.
Additive.
(1) “Food additive” means any substance, the intended use of which results or
may reasonably be expected to result, directl y or indirectly, in its becoming a
component or otherwise affecting the characteristics of an y food including any
substance intended for use in producing, manufacturing, packing, processing,
4
City of Jefferson, Missouri Food Code Effective 1/1/2017
preparing, treating, radiation intended for an y such use, if such substance is not
generall y recognized as safe under the conditions of its use; except such term
does not include a pesticide chemical residue in or on a raw agricultural
commodity or processed food; a pesticide chemical; a color additive; any
substance used in accordance with a sanction or approval granted prior to the
enactment of relevant federal laws; a new animal drug; or an ingredient in, or
intended for use in, a dietary supplement.
(2) “Color additive” means a dye, pigment, or other substance, which is capable
of imparting color when added or applied to food, drug, cosmetic, or to the
human body and requires prior approval b y the Food and Drug Administration
(FDA); except such term does not include any material which the Secretary of
Health and Human Services, by regulation, determines is used or intended to
be used solely for a purpose or purposes other than coloring or any pesticide
chemical, soil or plant nutrient, or other agricultural chemical solely because
of its effect in aiding, retarding, or otherwise affecting, directly or indirectly,
the growth or other natural physiological processes of produce of the soil and
thereby affecting its color, whether before or after harvest.
“Adulterated” means a food that:
(1) Bears or contains an y poisonous or deleterious substance which may render it
injurious to health; but in case the substance is not an added substance such
food shall not be considered adulterated under this subdivision if the quantity
of such substance in such food does not ordinarily render it injurious to health;
or
(2) Bears or contains an y added poisonous or added deleterious substance which is
unsafe within the meaning of Section 196.085, RSMo; or
(3) Consists, in whole or in part, of any diseased, contaminated, filthy, putrid, or
decomposed substance, or if it is otherwise unfit for food; or
(4) Has been produced, prepared, packed, or held under unsanitary conditions
whereby it may have become contaminated with filth or whereb y it may have
been rendered diseased, unwholesome, or injurious to health; or
(5) Is, in whole or in part, the product of a diseased animal or of an animal which
has died otherwise than by slaughter, or that has been fed upon the uncooked
offal from a slaughterhouse; or
(6) Its container is composed, in whole or in part, of any poisonous or deleterious
substance which may render the contents injurious to health; or
(7) Any valuable constituent has been in whole or in part omitted or abstracted
therefrom; or
(8) Any substance has been substituted wholly or in part therefore; or
(9) Damage or inferiorit y has been concealed in an y manner; or
5
City of Jefferson, Missouri Food Code Effective 1/1/2017
(10) Any substance has been added thereto or mixed or packed therewith so as to
increase its bulk or weight, or reduce its quality or strength or make it appear
better or of greater value than it is; or
(11) It is confectioner y and it bears or contains any alcohol or nonnutritive article or
substance except harmless coloring, harmless flavoring, harmless resinous
glaze not in excess of four-tenths of one percent (0.4%), harmless natural wax
not in excess of four-tenths of one percent (0.4%), harmless natural gum, and
pectin; provided, that this subdivision shall not apply to any confectionery, by
reason of its containing less than five percent (5%) b y weight of alcohol, or to
an y chewing gum by reason of its containing harmless nonnutritive
masticator y substances; or
(12) It bears or contains a coal tar color other than one from a batch, which has been
certified under authorit y of the Federal Food, Drug and Cosmetic Act (Title 21
U.S.C. 301 et seq.; 52 Stat. 1040 et seq.).
“Approval to open” means certificate issued b y the regulator y authority authorizing a
food establishment to commence operations as a food establishment due to its
meeting minimum requirements set forth b y the regulatory authority.
“Approved” means acceptable to the regulator y authority based on a determination of
conformity with principles, practices, and generally recognized standards that
protect public health.
Asymptomatic.
(1) “Asymptomatic” means without obvious symptoms; not showing or producing
indications of a disease or other medical condition, such as an individual
infected with a pathogen but not exhibiting or producing any signs or
symptoms of vomiting, diarrhea, or jaundice.
(2) “Asymptomatic” includes not showing symptoms because symptoms have
resolved or subsided, or because s ymptoms never manifested.
“aw” means water activity which is a measure of the free moisture in a food, is the
quotient of the water vapor pressure of the substance divided b y the vapor
pressure of pure water at the same temperature, and is indicated by the symbol
AW.
“Balut” means an embr yo inside a fertile egg that has been incubated for a period
sufficient for the embryo to reach a specific stage of development after which it
is removed from incubation before hatching.
“Beverage” means a liquid for drinking, including water.
“Bottled drinking water” means water that is sealed in bottles, packages, or other
containers and offered for sale for human consumption, including bottled
mineral water.
“Casing” means a tubular container for sausage products made of either natural or
artificial (synthetic) material.
6
City of Jefferson, Missouri Food Code Effective 1/1/2017
“Certification number” means a unique combination of letters and numbers assigned
b y a shellfish control authority to a molluscan shellfish dealer according to the
provisions of the National Shellfish Sanitation Program.
“CFR” means Code of Federal Regulations and is a compilation of the general and
permanent rules published in the Federal Register by the executive
department and agencies of the federal government.
CIP.
(1) “C IP” means cleaned in place b y the circulation or flowing b y mechanical
means through a piping system of a detergent solution, water rinse, and
sanitizing solution onto or over equipment surfaces that require cleaning, such
as the method used, in part, to clean and sanitize a frozen dessert machine.
(2) “CIP” does not include the cleaning of equipment such as band saws, slicers,
or mixers that are subjected to in-place manual cleaning without the use of a
CIP system.
“Commingle” means:
(1) To combine shellstock harvested on different da ys or from different growing
areas as identified on the tag or label, or
(2) To combine shucked shellfish from containers with different container codes or
different shucking dates.
Comminuted.
(1) “Comminuted” means reduced in size by methods including chopping, flaking,
grinding, or mincing.
(2) “Comminuted” includes fish or meat products that are reduced in size and
restructured or reformulated such as gefilte fish, gyros, ground beef, and
sausage; and a mixture of two (2) or more t ypes of meat that have been
reduced in size and combined, such as sausages made from two (2) or more
meats.
“Conditional employee” means a potential food employee to whom a job offer is
made, conditional on responses to subsequent medical questions or
examinations designed to identify potential food employees who may be
suffering from a disease that can be transmitted through food and done in
compliance with Title 1 of the Americans with Disabilities Act of 1990.
“Confirmed foodborne disease outbreak” means a foodborne disease outbreak in
which laboratory analysis of appropriate specimens identifies a causative
agent and epidemiological anal ysis implicates the food as the source of the
illness.
“Consumer” means a person who is a member of the public, takes possession of food,
is not functioning in the capacity of an operator of a food establishment or food
processing plant, and does not offer the food for resale.
7
City of Jefferson, Missouri Food Code Effective 1/1/2017
Core item.
(1) “Core item” means a provision that, if in noncompliance, may lead to
conditions favorable for food contamination, illness, or environmental health
hazards. A core item includes violations related to general sanitation,
operational controls, sanitation standard operating procedures (SSOPs),
facilities or structures, equipment design, or general maintenance.
(2) “Core item” means a provision in this Code that is not designated as a priority
item.
“Corrosion-resistant material” means a material that maintains acceptable surface
cleanability characteristics under prolonged influence of the food to be
contacted, the normal use of cleaning compounds and sanitizing solutions, and
other conditions of the use environment.
“Counter-mounted equipment” means equipment that is not portable and is designed
to be mounted off the floor on a table, counter, or shelf.
“Critical control point” means a point or procedure in a specific food system where
loss of control may result in an unacceptable health risk.
“Critical limit” means the maximum or minimum value to which a physical,
biological, or chemical parameter must be controlled at a critical control point to
minimize the risk that the identified food safet y hazard may occur.
“Cut leafy greens” means fresh leafy greens whose leaves have been cut, shredded,
sliced, chopped, or torn. The term “leaf y greens” includes iceberg lettuce,
romaine lettuce, leaf lettuce, butter lettuce, bab y leaf lettuce (i.e., immature
lettuce or leaf y greens), escarole, endive, spring mix, spinach, cabbage, kale,
arugula and chard. The term “leafy greens” does not include herbs such as
cilantro or parsley.
“Dealer” means a person who is authorized by a shellfish control authority for the
activities of shellstock shipper, shucker-packer, repacker, reshipper, or
depuration processor of molluscan shellfish according to the provisions of the
National Shellfish Sanitation Program.
“Department” means the City of Jefferson Department of Planning and Protective
Services
“Disclosure” means a written statement that clearly identifies the animal-derived
foods which are, or can be ordered, raw, undercooked, or without otherwise
being processed to eliminate pathogens, or items that contain an ingredient that
is raw, undercooked, or without otherwise being processed to eliminate
pathogens.
Drinking Water.
(1) “Drinking water”, traditionally known as “potable water”, means water which
is safe for human consumption in that it is free from impurities in amounts
sufficient to cause disease or harmful physiological effects and, for the purpose
8
City of Jefferson, Missouri Food Code Effective 1/1/2017
of this Code, must meet the standards of the EPA, Department of Natural
Resources or the department prior to serving to the general public.
(2) “Drinking water” includes the term “water” except where the term used
connotes that the water is not potable, such as “boiler water,” “mop water,”
“rainwater,” “wastewater,” and “nondrinking” water.
“Dry storage area” means a room or area designated for the storage of packaged or
containerized bulk food that is not time/temperature for safety food and dr y
goods such as single-service items.
Easily Cleanable.
(1) “Easily cleanable” means a characteristic of a surface that:
(a) Allows effective removal of soil by normal cleaning methods;
(b) Is dependent on the material, design, construction, and installation of
the surface; and
(c) Varies with the likelihood of the surface’s role in introducing
pathogenic or toxigenic agents or other contaminants into food based
on the surface’s approved placement, purpose, and use.
(2) “Easily cleanable” includes a tiered application of the criteria that qualify the
surface as easily cleanable as specified in Subparagraph (1) of this definition to
different situations in which varying degrees of cleanability are required such
as:
(a) The appropriateness of stainless steel for a food preparation surface as
opposed to the lack of need for stainless steel to be used for floors or
for tables used for consumer dining; or
(b) The need for a different degree of cleanability for a utilitarian
attachment or accessory in the kitchen as opposed to a decorative
attachment or accessory in the consumer dining area.
“Easily moveable” means:
(1) Portable; mounted on casters, gliders, or rollers; or provided with a mechanical
means to safely tilt a unit of equipment for cleaning; and
(2) Having no utility connection, a utility connection that disconnects quickly, or a
flexible utility connection line of sufficient length to allow the equipment to be
moved for cleaning of the equipment and adjacent area.
Egg.
(1) “Egg” means the shell egg of avian species such as chicken, duck, goose,
guinea, quail, ratites or turkey.
(2) “Egg” does not include:
(a) A balut;
(b) The egg of reptile species such as alligator; or
9
City of Jefferson, Missouri Food Code Effective 1/1/2017
(c) An egg product.
Egg Product.
(1) “Egg product” means all, or a portion of, the contents found inside eggs
separated from the shell and pasteurized in a food processing plant, with or
without added ingredients, intended for human consumption, such as dried,
frozen or liquid eggs.
(2) “Egg product” does not include food, which contains eggs only in a relatively
small proportion such as cake mixes.
“Employee” means the operator, person in charge, food employee, person having
supervisor y or management duties, person on the payroll, family member,
volunteer, person performing work under contractual agreement, or other
person working in a food establishment.
“Enterohemorrhagic Escherichia coli” (EHEC) means E. coli, which cause
hemorrhagic colitis, meaning bleeding enterically or bleeding from the
intestine. The term is typicall y used in association with E. coli that has the
capacit y to produce Shiga toxins and to cause attaching and effacing lesions in
the intestine. EHEC is a subset of Shiga toxin-producing Escherichia coli
(STEC), whose members produce additional virulence factors. Infections with
EHEC may be as ymptomatic but are classically associated with bloody
diarrhea (hemorrhagic colitis) and hemolytic uremic s yndrome (HUS) or
thrombotic thrombocytopenic purpura (TTP). Examples of serot ypes of
EHEC include E. coli O157:H7; E. coli O157:NM; E. coli O26:H11; E. coli
O145:NM; E. coli O103:H2; or E. coli O111:NM. Also see shiga toxin-
producing E. coli.
“Environmental Specialist” means employee/agent of the regulatory authority who
enforces this code. Also known as the health inspector, the sanitarian,
environmental sanitarian, and/or environmental health specialist.
“EPA” means the U.S. Environmental Protection Agenc y.
Equipment.
(1) “Equipment” means an article that is used in the operation of a food
establishment such as a freezer, grinder, hood, ice maker, meat block, mixer,
oven, reach-in refrigerator, scale, sink, slicer, stove, table, temperature
measuring device for ambient air, vending machine, or warewashing machine.
(2) “Equipment” does not include apparatuses used for handling or storing large
quantities of packaged foods that are received from a supplier in a cased or
overwrapped lot, such as hand trucks, forklifts, dollies, pallets, racks, and
skids.
“Exclude” means to prevent a person from working as an emplo yee in a food
establishment or entering a food establishment as an employee.
10
City of Jefferson, Missouri Food Code Effective 1/1/2017
Extensive renovation.
(1) “Extensive renovation” means a ph ysical change to portions of the food
establishment designated for food preparation, food storage, and/or
warewashing. Examples include, but are not limited to, building additions,
demolition of interior or exterior walls, the addition or removal of hand sinks,
three compartment sinks or service sinks. Repair or replacement of broken,
dated or worn equipment/items shall not be considered an extensive
renovation.
(2) “Extensive renovation” means a substantial change in the foods prepared, sold
or served as to require additional equipment or different food handling
processes or procedures. This includes changing the type of food service
operation, such as fast food to full service.
“FDA” means the U.S. Food and Drug Administration.
Fish.
(1) “Fish” means fresh or saltwater finfish, crustaceans and other forms of aquatic
life (including alligator, frog, aquatic turtle, jellyfish, sea cucumber, and sea
urchin and the roe of such animals) other than birds or mammals, and all
mollusks, if such animal life is intended for human consumption.
(2) “Fish” includes an edible human food product derived in whole or in part from
fish, including fish that have been processed in any manner.
“Food” means a raw, cooked, or processed edible substance, ice, beverage, or
ingredient used or intended for use or for sale in whole or in part for human
consumption, or chewing gum.
“Food-contact surface” means:
(1) A surface of equipment or a utensil with which food normally comes into
contact; or
(2) A surface of equipment or a utensil from which food may drain, drip, or splash:
(a) Into a food, or
(b) Onto a surface normally in contact with food.
“Food employee” means an individual working with unpackaged food, food
equipment or utensils, or food-contact surfaces.
Food Establishment.
(1) “Food establishment” means an operation that:
(a) Stores, prepares, packages, serves, vends food directly to the consumer
or otherwise provides food for human consumption such as a
restaurant; satellite or catered feeding location; catering operation if the
operation provides food directly to a consumer or to a conveyance used
to transport people; market; vending location; conveyance used to
transport people; institution; or food bank;
11
City of Jefferson, Missouri Food Code Effective 1/1/2017
(b) Relinquishes possession of food to a consumer, directl y or indirectly,
through a delivery service such as home delivery of grocery orders or
restaurant takeout orders, or delivery service that is provided by
common carriers; and
(2) “Food establishment” includes:
(a) An element of the operation such as a transportation vehicle or a central
preparation facilit y that supplies a vending location or satellite feeding
location; and
(b) An operation that is conducted in a mobile, stationar y, temporar y, or
permanent facility or location; where consumption is on or off the
premises; and regardless of whether there is a charge for the food.
(3) “Food establishment” does not include:
(a) An establishment that offers only prepackaged foods that are not
time/temperature control for safety foods;
(b) A produce stand that only offers whole, uncut fresh fruits and
vegetables;
(c) A food processing plant; including those that are located on the
premises of a food establishment;
(d) A kitchen in a private home if only food that is not time/temperature
control for safety food, is prepared for sale or service at a function
such as a religious or charitable organization’s bake sale if allowed by
law and if the consumer is informed by a clearly visible placard at the
sales or service location that the food is prepared in a kitchen that is
not subject to regulation and inspection by the regulatory authority;
(e) An area where food that is prepared as specified in Subparagraph
(3)(d) of this definition is sold or offered for human consumption;
(f) A kitchen in a private home, such as a small family day-care provider;
or a bed-and-breakfast operation, that prepares and offers food to
guests if the home is owner occupied, the number of available guest
bedrooms does not exceed four (4), and breakfast is the only meal
offered;
(g) A private home that receives catered or home-delivered food; or
(h) Where local codes allow, individual stands in which only foods meeting
the following conditions are sold, sampled or served:
(i) Non-time/temperature for safety food processed food, except
low acid canned and acidified foods as specified in 21 CFR 113
and 114 respectively, including, but not limited to breads,
cookies, fruit pies, jams, jellies, preserves, fruit butters, honey,
sorghum, cracked nuts, packaged spices and spice mixes, dry
cookie, cake, bread, and soup mixes;
12
City of Jefferson, Missouri Food Code Effective 1/1/2017
(ii) The seller is the individual actually producing the food or an
immediate family member residing in the producer’s household
with extensive knowledge about the food;
(iii) The seller only sells, samples or serves the food directly to the
end consumer;
(iv) All processed packaged foods bear a label stating the name and
address of the manufacturer/processor preparing the food,
common name of the food, name of all the ingredients in the
food in order of predominance, the net weight of the food in
English or metric units, and a statement that the product is
prepared in a kitchen that is not subject to inspection by the
department. It is recommended that honey
manufacturers/processors include this additional statement to
their product label: “Honey is not recommended for infants
less than twelve (12) months of age”; and
(v) The consumer is informed by a clearly visible placard at the
sales or service location that the food is prepared in a kitchen
that is not subject to inspection by the department if the foods
specified in Part 3. H. (I) of this definition, are sold, sampled or
served in unpackaged, individual portions. The department
shall have the final authority in determining whether a food is
non-time/temperature for safety food and may enjoin
individuals who violate the provisions of this subparagraph
from selling, sampling or serving these foods.
Food Processing Plant.
(1) “Food processing plant” means a commercial operation that manufactures,
packages, labels, or stores food for human consumption, and provides food for
sale or distribution to other business entities such as food processing plants or
food establishments.
(2) “Food processing plant” does not include a food establishment.
Game Animal.
(1) “Game animal” means an animal, the products of which are food that is not
classified as livestock, poultry or fish.
(2) “Game animal” includes mammals such as reindeer, deer, antelope, water
buffalo, rabbit, squirrel, opossum, raccoon, nutria, or muskrat, and nonaquatic
reptiles such as land snakes.
(3) “Game animal” does not include ratites, such as ostrich, emu, and rhea.
“Grade A standards” means the requirements of the United States Public Health
Service/FDA “Grade A Pasteurized Milk Ordinance” with which certain fluid
and dr y milk and milk products comply.
13
City of Jefferson, Missouri Food Code Effective 1/1/2017
“HACCP plan” means a written document that delineates the formal procedures for
following the Hazard Analysis and Critical Control Point principles developed
by the National Advisor y Committee on Microbiological Criteria for Foods.
“Handwashing Sink”
(1) “Handwashing sink” means a lavator y, a basin or vessel for washing, a wash
basin, or a plumbing fixture especially placed for use in personal h ygiene and
designed for the washing of the hands.
(2) “Handwashing sink” includes an automatic handwashing facility.
“Hazard” means a biological, chemical, or ph ysical property that ma y cause
an unacceptable consumer health risk.
“Health menace” means a situation that does not carr y the urgency of an imminent
health hazard, yet carries the threat of potentiall y serious health consequences
if not corrected.
“Health practitioner” means a ph ysician licensed to practice medicine, a nurse
practitioner, or physician assistant.
“Hermetically sealed container” means a container that is designed and intended to
be secure against the entry of microorganisms and, in the case of low acid
canned foods, to maintain the commercial sterility of its contents after
processing.
“Highly susceptible population” means persons who are more likely than other
people in the general population to experience foodborne disease because they
are:
(1) Immunocompromised; preschool age children, or older adults; and
(2) Obtaining food at a facility that provides services such as custodial care, health
care, or assisted living, such as a child or adult day care center, kidney dialysis
center, hospital or nursing home, or nutritional or socialization services such as
a senior center.
“Imminent health hazard” means a significant threat or danger to health that is
considered to exist when there is evidence sufficient to show that a product,
practice, circumstance, or event creates a situation that requires immediate
correction or cessation of operation to prevent injur y based on:
(1) The number of potential injuries, and
(2) The nature, severity, and duration of the anticipated injury.
“Injected” meat means a meat to which liquid substances have been introduced into
its interior by processes that are referred to as “injecting,” “pump marinating,”
or “stitch pumping.”
14
City of Jefferson, Missouri Food Code Effective 1/1/2017
Juice.
(1) “Juice” means the aqueous liquid expressed or extracted from one (1) or more
fruits or vegetables, purées of the edible portions of one (1) or more fruits or
vegetables, or an y concentrates of such liquid or purée.
(2) “Juice” does not include, for purposes of HACCP, liquids, purées, or
concentrates that are not used as beverages or ingredients of beverages.
“Kitchenware” means food preparation and storage utensils.
“Law” means applicable local, state, and federal statutes, regulations, and ordinances.
“Linens” means fabric items such as cloth hampers, cloth napkins, tablecloths,
wiping cloths, and work garments including cloth gloves.
“Livestock” means cattle, sheep, swine, goat, horse, mule or other equine.
Major Food Allergen.
(1) “Major food allergen” means:
(a) Milk, egg, fish (such as bass, flounder, cod, and including crustacean
shellfish such as crab, lobster, or shrimp), tree nuts (such as almonds,
pecans, or walnuts), wheat, peanuts, and soybeans; or
(b) A food ingredient that contains protein derived from a food, as
specified in Subparagraph (1)(a) of this definition.
(2) “Major food allergen” does not include:
(a) Any highly refined oil derived from a food specified in Subparagraph
(1)(a) of this definition and any ingredient derived from such highly
refined oil; or
(b) Any ingredient that is exempt under the petition or notification process
specified in the Food Allergen Labeling and Consumer Protection Act
of 2004 (Public Law 108-282).
“Meat” means the flesh of animals used as food including the dressed flesh of
cattle, swine, sheep, goats, elk, bison, llama, alpaca, and other edible
animals including game animals, except fish and poultry.
Mechanically Tenderized.
(1) “Mechanicall y tenderized” means manipulating meat with deep penetration by
processes which may be referred to as “blade tenderizing,” “jaccarding,”
“pinning,” “needling,” or using blades, pins, needles or an y mechanical device.
(2) “Mechanicall y tenderized” does not include processes by which solutions are
injected into meat.
“mg/L” means milligrams per liter, which is the metric equivalent of parts per million
(ppm).
“Mobile food unit” means a self- contained mobile food vending establishment
specifically used for preparing, keeping, storing or warming food or beverages
15
City of Jefferson, Missouri Food Code Effective 1/1/2017
for sale by a vendor which is designed for and capable of movement utilizing a
motor or motorized vehicle for movement.
“Molluscan shellfish” means any edible species of fresh or frozen oysters, clams,
mussels, and scallops or edible portions thereof, except when the scallop
product consists only of the shucked adductor muscle.
Non-Continuous Cooking.
(1) “Non-continuous cooking” means the cooking of food in a food establishment
using a process in which the initial heating of the food is intentionally halted so
that it may be cooled and held for complete cooking at a later time prior to sale
or service.
(2) “Non-continuous cooking” does not include cooking procedures that only
involve temporaril y interrupting or slowing an otherwise continuous cooking
process.
“Operator” means the entity that is legally responsible for the operation of the food
establishment such as the owner, the owner’s agent, or other person.
Packaged.
(1) “Packaged” means bottled, canned, cartoned, securely bagged, or securely
wrapped, whether packaged in a food establishment or a food processing plant.
(2) “Packaged” does not include a wrapper, carry-out box, or other nondurable
container used to containerize food with the purpose of facilitating food
protection during service and receipt of the food by the consumer.
“Person” means an association, a corporation, individual, partnership, other legal
entit y, government, or governmental subdivision or agency.
“Person in charge (PIC)” means the individual present at a food establishment who is
responsible for the operation at the time of inspection.
Personal Care Items.
(1) “Personal care items” means items or substances that may be poisonous, toxic,
or a source of contamination and are used to maintain or enhance a person’s
health, hygiene, or appearance.
(2) “Personal care items” include items such as medicines; first aid supplies; and
other items such as cosmetics; and toiletries such as toothpaste and
mouthwash.
“pH” means the symbol for the negative logarithm of the hydrogen ion concentration,
which is a measure of the degree of acidity or alkalinity of a solution.
(1) Values between zero (0) and seven (7) indicate acidity;
(2) Values between seven (7) and fourteen (14) indicate alkalinity; and
(3) The value for pure distilled water is seven (7), which is considered neutral.
16
City of Jefferson, Missouri Food Code Effective 1/1/2017
“Physical facilities” means the structure and interior surfaces of a food establishment
including accessories such as soap and towel dispensers and attachments such
as light fixtures and heating or air conditioning system vents.
“Plu mbing fixture” means a receptacle or device that:
(1) Is permanently or temporarily connected to the water distribution system of the
premises and demands a supply of water from the system; or
(2) Discharges used water, waste materials, or sewage directly or indirectly to the
drainage s ystem of the premises.
“Plu mbing system” means the water supply and distribution pipes; plumbing
fixtures and traps; soil, waste, and vent pipes; sanitar y and storm sewers and
building drains, including their respective connections, devices, and
appurtenances within the premises; and water-treating equipment.
“Poisonous or toxic materials” means substances that are not intended for ingestion
and are included in four (4) categories:
(1) Cleaners and sanitizers, which include cleaning and sanitizing agents and
agents such as caustics, acids, drying agents, polishes, and other chemicals;
(2) Pesticides, which include substances such as insecticides and rodenticides;
(3) Substances necessar y for the operation and maintenance of the establishment
such as nonfood grade lubricants and personal care items that may be
deleterious to health; and
(4) Substances that are not necessar y for the operation and maintenance of the
establishment and are on the premises for retail sale, such as petroleum
products and paints.
“Poultry” means:
(1) Any domesticated bird (chickens, turkeys, ducks, geese, guineas, ratites or
squabs), whether live or dead, as defined b y USDA; and
(2) Any migrator y waterfowl or game bird, pheasant, partridge, quail, grouse, or
pigeon, whether live or dead, as defined by USDA.
“Premises” means:
(1) The physical facility, its contents, and the contiguous land or property under
the control of the operator; or
(2) The physical facility, its contents, and the land or propert y not described in
Subparagraph (1) of this definition if its facilities and contents are under the
control of the operator and may impact food establishment personnel, facilities,
or operations, and a food establishment is only one component of a larger
operation such as a health care facility, hotel, motel, school, recreational camp,
or prison.
17
City of Jefferson, Missouri Food Code Effective 1/1/2017
“Primal cut” means a basic major cut into which carcasses and sides of
meat are separated, such as a beef round, pork loin, lamb flank, or veal
breast.
Priority Item.
(1) “Priority item” means a provision that, if in noncompliance, is more likely
than other violations to contribute to food contamination, illness, or an
environmental health hazard. A priorit y item’s application supports, facilitates
or enables the elimination, prevention or reduction of hazards associated with
foodborne illness or injury to an acceptable level.
(2) “Priority item” includes items with a quantifiable measure to show control of
hazards such as cooking, reheating, cooling, handwashing;
(3) “Priority item” includes an item that requires the incorporation of specific
actions, equipment or procedures to attain control of risk factors that contribute
to foodborne illness or injury such as personnel training, infrastructure or
necessar y equipment, HACCP plans, documentation or record keeping, and
labeling; and
(4) “Priority item” is an item that is denoted in this Code with a superscript P-P.
“Private water system” means individual drinking water supplies available to
the general public not included under the rules governing public water
supplies.
“Public water system” means a piped water system that provides water to the public
for human consumption, if the system has at least fifteen (15) service
connections or regularl y serves an average of at least twenty-five (25)
individuals daily at least sixty (60) days out of the year. The system includes
an y collection, treatment, storage or distribution facilities used in connection
with the system. A public water system is either a communit y water system or
a non-community water s ystem.
“Pushcart” means a non-self-propelled wheeled cart, specifically designed and used
for keeping, storing or warming food or beverages for sale by a vendor, which
may be moved by one person without the assistance of a motor.
“Ratite” means a flightless bird such as an emu, ostrich, or rhea.
Ready-to-Eat Food.
(1) “Ready-to-eat food” means food that:
(a) Is in a form that is edible without additional preparation to achieve food
safet y, as specified under one of the following: ¶ 3-401.11(A) or (B), §
3- 401.12, or § 3-402.11, or as specified in ¶ 3-401.11(C); or
(b) Is a raw or partially cooked animal food and the consumer is advised as
specified in Subparagraphs 3-401.11(D)(1) and (3); or
(c) Is prepared in accordance with a special process approved by the
department; and
18
City of Jefferson, Missouri Food Code Effective 1/1/2017
(d) May receive additional preparation for palatability or aesthetic,
epicurean, gastronomic, or culinary purposes.
(2) “Ready-to-eat food” includes:
(a) Raw animal food that is cooked as specified under § 3-401.11 or 3-
401.12, or frozen as specified under § 3-402.11;
(b) Raw fruits and vegetables that are washed as specified under § 3-
302.15;
(c) Fruits and vegetables that are cooked for hot holding, as specified
under § 3- 401.13;
(d) All time/temperature control for safety food that is cooked to the
temperature and time required for the specific food under Subpart 3-
401 and cooled as specified under § 3-501.14;
(e) Plant food for which further washing, cooking, or other processing is
not required for food safety, and from which rinds, peels, husks, or
shells, if naturally present are removed;
(f) Substances derived from plants such as spices, seasonings, and sugar;
(g) A bakery item such as bread, cakes, pies, fillings, or icing for which
further cooking is not required for food safety;
(h) The following products that are produced in accordance with USDA
guidelines and that have received a lethality treatment for pathogens:
dry, fermented sausages, such as dry salami or pepperoni; salt-cured
meat and poultry products, such as prosciutto ham, country cured ham,
and Parma ham; and dried meat and poultry products, such as jerky or
beef sticks; and
(i) Thermally processed low-acid foods packaged in hermetically sealed
containers.
Reduced Oxygen Packaging.
(1) “Reduced ox ygen packaging” means:
(a) The reduction of the amount of ox ygen in a package by removing
ox ygen; displacing ox ygen and replacing it with another gas or
combination of gases; or otherwise controlling the ox ygen content to a
level below that normally found in the atmosphere (approximately
twent y-one percent (21%) at sea level); and
(b) A process as specified in Subparagraph (1) (a) of this definition that
involves a food for which the hazards Clostridium botulinum or Listeria
monocytogenes require control in the final packaged form.
(2) “Reduced ox ygen packaging” includes:
19
City of Jefferson, Missouri Food Code Effective 1/1/2017
(a) Vacuum packaging, in which air is removed from a package of food and
the package is hermetically sealed so that a vacuum remains inside the
package;
(b) Modified atmosphere packaging, in which the atmosphere of a package
of food is modified so that its composition is different from air but the
atmosphere may change over time due to the permeability of the
packaging material or the respiration of the food. Modified atmosphere
packaging includes reduction in the proportion of oxygen, total
replacement of oxygen, or an increase in the proportion of other gases
such as carbon dioxide or nitrogen;
(c) Controlled atmosphere packaging, in which the atmosphere of a
package of food is modified so that until the package is opened, its
composition is different from air, and continuous control of that
atmosphere is maintained, such as by using oxygen scavengers or a
combination of total replacement of oxygen, non-respiring food, and
impermeable packaging material;
(d) Cook chill packaging, in which cooked food is hot filled into
impermeable bags which have the air expelled and are then sealed or
crimped closed. The bagged food is rapidly chilled and refrigerated at
temperatures that inhibit the growth of psychrotropic pathogens; or
(e) Sous vide packaging, in which raw or partially cooked food is placed in
a hermetically sealed, impermeable bag, cooked in the bag, rapidly
chilled, and refrigerated at temperatures that inhibit the growth of
psychrotropic pathogens.
“Refuse” means solid waste not carried b y water through the sewage s ystem.
“Regulatory authority” means the City of Jefferson, Division of Environmental
Health Services, Department of Planning and Protective Services.
“Reminder” means a written statement concerning the health risk of consuming
animal foods raw, undercooked, or without otherwise being processed to
eliminate pathogens.
“Re-service” means the transfer of food that is unused and returned by a consumer
after being served or sold and in the possession of the consumer, to another
person.
“Restrict” means to limit the activities of a food employee so that there is no risk of
transmitting a disease that is transmissible through food and the food
employee does not work with exposed food, clean equipment, utensils,
linens, or unwrapped single- service or single-use articles.
“Restricted use pesticide” means a pesticide product labeled for use onl y by or
under the direct supervision of a certified applicator.
“Risk” means the likelihood that an adverse health effect will occur within a
population as a result of a hazard in a food.
20
City of Jefferson, Missouri Food Code Effective 1/1/2017
“Safe material” means:
(1) An article manufactured from or composed of materials that may not
reasonably be expected to result, directly or indirectly, in their becoming a
component or otherwise affecting the characteristics of an y food;
(2) An additive; or
(3) Other materials that are not additives and that are used in conformity with
applicable regulations of the Food and Drug Administration.
“Sanitization” means the application of cumulative heat or chemicals on cleaned
food- contact surfaces that, when evaluated for efficacy, is sufficient to yield a
reduction of five (5) logs, which is equal to a 99.999% reduction, of
representative disease microorganisms of public health importance.
“Sealed” means free of cracks or other openings that allow the entry or passage of
moisture.
“Service animal” means any dog that is individually trained to do work or perform
tasks for the benefit of an individual with a disability. Other species of
animals, whether wild or domestic, trained or untrained, are not service
animals for the purpose of this Code.
“Servicing area” means an operating base location to which a mobile food
establishment or transportation vehicle returns regularl y for such things as
vehicle and equipment cleaning, discharging liquid or solid wastes, refilling
water tanks and ice bins, and boarding food.
“Sewage” means liquid waste containing animal or vegetable matter in suspension
or solution and may include liquids containing chemicals in solution.
“Shellfish control authority” means a state, federal, foreign, tribal, or other
government entity legall y responsible for administering a program that
includes certification of molluscan shellfish harvesters and dealers for
interstate commerce.
“Shellstock” means raw, in-shell molluscan shellfish.
“Shiga toxin-producing Escherichia coli” (STEC) means an y E. coli capable of
producing Shiga toxins (also called verocytotoxins or “Shiga-like” toxins).
Examples of serotypes of STEC include both O157 and non-O157 E. coli.
Also see enterohemorrhagic ESCHERICHIA COLI.
“Shucked shellfish” means molluscan shellfish that have one (1) or both shells
removed.
“Single-service articles” means tableware, carry-out utensils, and other items such
as bags, containers, placemats, stirrers, straws, toothpicks, and wrappers that
are designed and constructed for one time, one person use after which they are
intended for discard.
21
City of Jefferson, Missouri Food Code Effective 1/1/2017
Single-Use Articles.
(1) “Single-use articles” means utensils and bulk food containers designed and
constructed to be used once and discarded.
(2) “Single-use articles” includes items such as wax paper, butcher paper, plastic
wrap, formed aluminum food containers, jars, plastic tubs or buckets, bread
wrappers, pickle barrels, ketchup bottles, and number 10 cans which do not
meet the materials, durability, strength, and cleanability specifications under §§
4- 101.11, 4-201.11, and 4-202.11 for multiuse utensils.
“Slacking” means the process of moderating the temperature of a food such as
allowing a food to gradually increase from a temperature of negative ten
degrees Fahrenheit (- 10°F) to twent y-five degrees Fahrenheit (25°F) in
preparation for deep-fat frying or to facilitate even heat penetration during the
cooking of previously block-frozen food such as shrimp.
“Smooth” means:
(1) A food-contact surface having a surface free of pits and inclusions with a
cleanability equal to or exceeding that of hundred (100) grit number 3 stainless
steel;
(2) A non-food-contact surface of equipment having a surface equal to that of
commercial grade hot-rolled steel free of visible scale; and
(3) A floor, wall, or ceiling having an even or level surface with no roughness or
projections that renders it difficult to clean.
“Special event food unit” means a food establishment, operated in conjunction with a
single event or celebration after which time it returns to its permitted servicing
area for a minimum of 24 hours
“Special process” means a modification or waiver of one or more requirements of this
Code, authorized in written form, by the department, if in the opinion of the
department, a health hazard or nuisance will not result.
“Tableware” means eating, drinking, and serving utensils for table use such as
flatware including forks, knives, and spoons; hollowware including bowls,
cups, serving dishes, and tumblers; and plates.
“Temperature measuring device” means a thermometer, thermocouple, thermistor,
or other device that indicates the temperature of food, air, or water.
“Temporary food establishment” means a food establishment that operates for a
period of no more than fourteen (14) consecutive days in conjunction with a
single event or celebration. Temporary food establishments include Pushcarts,
Special Event Food Units and Mobile Food Units.
“Temporary food event or celebration” means a fair, festival, carnival, celebration,
grand opening, non-profit fundraiser, customer appreciation, promotional,
seasonal or other occasion where food is advertised and served to the public on
a temporary basis from a fixed location.
22
City of Jefferson, Missouri Food Code Effective 1/1/2017
Time/temperature control for safety food.
(1) “Time/temperature control for safety food” means a food that is natural or
synthetic and that requires temperature control because it is in a form capable
of supporting:
(a) The rapid and progressive growth of infectious or toxigenic
microorganisms;
(b) The growth and toxin production of Clostridium botulinum; or
(c) In raw shell eggs, the growth of Salmonella Enteritidis.
(2) “Time/temperature control for safety food” includes an animal food that is raw
or heat-treated; a plant food that is heat-treated or consists of raw seed sprouts;
cut melons; cut leaf y greens; cut tomatoes or mixtures of cut tomatoes that are
not modified in a way so that they are unable to support pathogenic
microorganism growth or toxin formation; and garlic-in-oil mixtures that are
not modified in a way so that they are unable to support pathogenic
microorganism growth or toxin formation.
(3) “Time/temperature control for safety food” does not include:
(a) An air-cooled hard-boiled egg with shell intact;
(b) A food with an Aw value of eighty-five one-hundredth (0.85) or less;
(c) A food with a pH level of four and six-tenths (4.6) or below when
measured at seventy-five degrees Fahrenheit (75ºF);
(d) A food, in an unopened hermetically sealed container, that is
commercially processed to achieve and maintain commercial sterility
under conditions of non-refrigerated storage and distribution; and
(e) A food for which laboratory evidence demonstrates that the rapid and
progressive growth of infectious or toxigenic microorganisms or the
growth of S. Enteriditis in eggs or C. botulinum cannot occur, such as a
food that has an Aw value above eighty-five one-hundredths (0.85) and
a pH level above four and six-tenths (4.6) when measured at seventy-
five degrees Fahrenheit (75ºF)and that may contain a preservative,
other barrier to the growth of microorganisms, or a combination of
barriers that inhibit the growth of microorganisms.
(f) A food that does not support the growth of microorganisms as specified
under Paragraph 1. of this definition even though the food may contain
an infectious or toxigenic microorganism or chemical or physical
contaminant at a level sufficient to cause illness.
“USDA” means the U.S. Department of Agriculture.
“Utensil” means a food-contact implement or container used in the storage,
preparation, transportation, dispensing, sale, or service of food, such as
kitchenware or tableware that is multiuse, single-service, or single-use; gloves
used in contact with food; temperature sensing probes of food temperature
23
City of Jefferson, Missouri Food Code Effective 1/1/2017
measuring devices; and probe-type price or identification tags used in contact
with food.
“Vending machine” means a self-service device that, upon insertion of a coin, paper
currency, token, card, or key, or by optional manual operation, dispenses unit
servings of food in bulk or in packages without the necessity of replenishing
the device between each vending operation.
“Vending machine location” means the room, enclosure, space, or area where one
(1) or more vending machines are installed and operated and includes the
storage areas and areas on the premises that are used to service and maintain
the vending machines.
“Warewashing” means the cleaning and sanitizing of utensils and food-contact
surfaces of equipment.
“Whole-muscle, intact beef” means whole muscle beef that is not injected,
mechanically tenderized, reconstructed, or scored and marinated, from
which beef steaks may be cut.
“Wild mushroom identification expert” means an individual who provides the
regulator y authorit y with a letter or certificate verifying successful
completion of a wild mushroom identification course provided b y either an
accredited college or university or a mycological society.
City of Jefferson, Missouri Food Code Effective 1/1/2017
24
Chapter 2: Management and Personnel
2-101.11 Assignment.
(A) Except as specified in ¶ (B) of this section, the operator shall be the person in charge or shall
designate a person in charge and shall ensure that a person in charge is present at the food
establishment during all hours of operation P.
(B) In a food establishment with two (2) or more separate food operations/departments that are
the legal responsibility of the same operator that are located on the same premises, the
operator may, during specific time periods when food is not being prepared, packaged, or
served, designate a single person in charge who is present on the premises during all hours of
operation, and who is responsible for each food operation/department on the premises P.
2-102.11 Demonstration of Knowledge. Based on the risks inherent to the food operation, during
inspections and upon request the person in charge shall demonstrate to the regulatory
authority knowledge of foodborne disease prevention, application of the Hazard Analysis
and Critical Control Point principles, and the requirements of this Code. The person in
charge shall demonstrate this knowledge b y:
(A) Complying with this Code by having no violations of priority items during the current
inspection P;
(B) Being a certified food protection manager who has shown proficiency of required
information through passing a test that is part of an accredited program P; or
(C) Responding correctly to the inspector’s questions as they relate to the specific food operation
P. The areas of knowledge include:
(1) Describing the relationship between the prevention of foodborne disease and the
personal h ygiene of a food employee P;
(2) Explaining the responsibility of the person in charge for preventing the transmission
of foodborne disease by a food employee who has a disease or medical condition that
may cause foodborne disease P;
(3) Describing the symptoms associated with the diseases that are transmissible through
food P;
(4) Explaining the significance of the relationship between maintaining the time and
temperature of time/temperature control for safety food and the prevention of
foodborne illness P;
(5) Explaining the hazards involved in the consumption of raw or undercooked meat,
poultry, eggs, and fish P;
(6) Stating the required food temperatures and times for safe cooking of
time/temperature control for safety food including meat, poultry, eggs, and fish P;
(7) Stating the required temperatures and times for the safe refrigerated storage, hot
holding, cooling, and reheating of time/temperature control for safety food P;
City of Jefferson, Missouri Food Code Effective 1/1/2017
25
(8) Describing the relationship between the prevention of foodborne illness and the
management and control of the following P:
(a) Cross contamination P,
(b) Hand contact with ready-to-eat foods P,
(c) Handwashing P, and
(d) Maintaining the food establishment in a clean condition and in good repair P;
(9) Describing foods identified as major food allergens and the symptoms that a major
food allergen could cause in a sensitive individual who has an allergic reaction P;
(10) Explaining the relationship between food safet y and providing equipment that is P:
(a) Sufficient in number and capacity P, and
(b) Properly designed, constructed, located, installed, operated, maintained, and
cleaned P;
(11) Explaining correct procedures for cleaning and sanitizing utensils and food-contact
surfaces of equipment P;
(12) Identif ying the source of water used and measures taken to ensure that it remains
protected from contamination such as providing protection from backflow and
precluding the creation of cross connections P;
(13) Identif ying poisonous or toxic materials in the food establishment and the procedures
necessar y to ensure that the y are safely stored, dispensed, used, and disposed of
according to law P;
(14) Identif ying critical control points in the operation from purchasing through sale or
service that when not controlled may contribute to the transmission of foodborne
illness and explaining steps taken to ensure that the points are controlled in
accordance with the requirements of this Code P;
(15) Explaining the details of how the person in charge and food emplo yees comply with
the HACCP plan if a plan is required by law, this Code, or an agreement between the
regulator y authority and the food establishment P;
(16) Explaining the responsibilities, rights, and authorities assigned by this Code to the P:
(a) Food emplo yee P,
(b) Conditional employee P,
(c) Person in charge P,
(d) Regulatory authority P; and
(17) Explaining how the person in charge, food employees, and conditional employees
compl y with reporting responsibilities and exclusion or restriction of food
employees.P
City of Jefferson, Missouri Food Code Effective 1/1/2017
26
2-102.20 Food Protection Manager Certification. A person in charge who demonstrates
knowledge by being a food protection manager that is certified b y a food protection manager
certification program that is evaluated and listed by a Conference for Food Protection-
recognized accrediting agenc y as conforming to the Conference for Food Protection Standards
for Accreditation of Food Protection Manager Certification Programs is deemed to comply with
¶ 2- 102.11(B).
2-103.11 Person in Charge. The person in charge shall ensure that:
(A) Food establishment operations are not conducted in a private home or in a room used as
living or sleeping quarters as specified under § 6-202.111;
(B) Persons unnecessary to the food establishment operation are not allowed in the food
preparation, food storage, or warewashing areas, except that brief visits and tours may be
authorized by the person in charge if steps are taken to ensure that exposed food; clean
equipment, utensils, and linens; and unwrapped single-service and single-use articles are
protected from contamination;
(C) Employees and other persons such as delivery and maintenance persons and pesticide
applicators entering the food preparation, food storage, and warewashing areas comply with
this Code;
(D) Employees are effectively cleaning their hands, by routinely monitoring the employees’
handwashing;
(E) Employees are visibly observing foods as they are received to determine that they are from
approved sources, delivered at the required temperatures, protected from contamination,
unadulterated, and accurately presented, by routinely monitoring the employees’ observations
and periodically evaluating foods upon their receipt;
(F) Employees are properly cooking time/temperature control for safety food, being particularly
careful in cooking those foods known to cause severe foodborne illness and death, such as
eggs and comminuted meats, through daily oversight of the employees’ routine monitoring of
the cooking temperatures using appropriate temperature measuring devices properly scaled
and calibrated as specified under § 4-203.11 and ¶ 4-502.11(B);
(G) Employees are using proper methods to rapidly cool time/temperature control for safety
foods that are not held hot or are not for consumption within four (4) hours, through daily
oversight of the employees’ routine monitoring of food temperatures during cooling;
(H) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are
informed as specified under § 3-603.11 that the food is not cooked sufficiently to ensure its
safety;
(I) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are
reused, through routine monitoring of solution temperature and exposure time for hot water
sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical
sanitizing;
(J) Consumers are notified that clean tableware is to be used when they return to self-service
areas such as salad bars and buffets as specified under § 3-304.16;
City of Jefferson, Missouri Food Code Effective 1/1/2017
27
(K) Employees are preventing cross-contamination of ready-to-eat food with bare hands by
properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or
dispensing equipment;
(L) Employees are properly trained in food safety, including food allergy awareness, as it relates
to their assigned duties; and
(M) Food employees and conditional employees are informed of their responsibility to report in
accordance with law, to the person in charge, information about their health and activities as
they relate to diseases that are transmissible through food, as specified under ¶ 2-201.11(A).
2-201.10 Regulatory Authority Reserves Right to Adjust Parameters for Exclusions and/or
Restrictions. The regulatory authority may adjust the parameters for excluding, restricting,
and reinstating a food employee to address public health concerns as they relate to a
confirmed foodborne disease outbreak or an individual’s symptoms or diagnosed illness.
2-201.11 Responsibility of Operator, Person in Charge, Food Employees, and Conditional
Employees.
(A) The operator shall require food employees and conditional employees to report to the person
in charge information about their health and activities as they relate to diseases that are
transmissible through food in a manner that allows the person in charge to reduce the risk of
foodborne disease transmission, including providing necessary additional information, such
as the date of onset of symptoms and an illness P
(B) The food employee or conditional employee shall notify the person in charge when they have
any symptom, diagnosed illness or exposure as specified in §§ 2-201.12 or 2-201.13. P
(C) The person in charge shall notify the regulatory authority when a food employee is jaundiced,
P or diagnosed by a health practitioner with an illness due to Norovirus, P hepatitis A virus, P
Shigella spp., P ENTEROHEMORRHAGIC or shiga toxin-producing ESCHERICHIA
COLI, P or Salmonella typhi P.
(D) The person in charge shall ensure that a conditional employee who exhibits or reports a
symptom, who reports a diagnosed illness, or reports a history of exposure as specified in §§
2-201.12 or 2-201.13, is prohibited from becoming a food employee until the conditional
employee meets the criteria for reinstatement as specified in §§ 2-201.12 or 2-201.13 P.
(E) A food emplo yee shall comply with:
(1) An exclusion and the provisions specified in this Code; P or
(2) A restriction and the provisions specified in this Code P.
2-201.12 Exclusions and Reinstatement.
(A) A food emplo yee s ymptomatic with:
(1) Vomiting P or diarrhea P shall be:
City of Jefferson, Missouri Food Code Effective 1/1/2017
28
(a) Excluded by the person in charge, except when the symptom is from a
noninfectious condition P; and
(b) Reinstated by the person in charge, if the food employee:
(i) Is as ymptomatic for at least twenty-four (24) hours P; or
(ii) Provides to the person in charge written medical documentation from
a health practitioner that states the symptom is from a noninfectious
condition P.
(2) Jaundice and the onset of jaundice occurred within the last seven (7) calendar days P
shall be:
(a) Excluded by the person in charge, unless the food employee provides to the
person in charge written medical documentation from a health practitioner
specifying that the jaundice is not caused by hepatitis A virus or other fecal-
orally transmitted infection P; and
(b) Reinstated if the person in charge obtains approval from the regulatory
authority and the food emplo yee meets one of the following conditions:
(i) Has been jaundiced for more than seven (7) calendar days P;
(ii) Has been symptomatic with symptoms other than jaundice for more
than fourteen (14) calendar days P; or
(iii) Provides to the person in charge written medical documentation from
a health practitioner stating that the food emplo yee is free of a
hepatitis A virus infection P.
(3) Acute onset of sore throat with fever P shall be:
(a) Excluded by the person in charge P; and
(b) Reinstated if the food employee provides to the person in charge written
medical documentation from a health practitioner stating that the food
employee meets one of the following conditions P:
(i) Has received antibiotic therapy for Streptococcus pyogenes infection
for more than twenty-four (24) hours P;
(ii) Has at least one (1) negative throat specimen culture for
Streptococcus pyogenes infection P; or
(iii) Is otherwise determined by a health practitioner to be free of a
Streptococcus pyogenes infection P.
(B) A food emplo yee diagnosed with:
(1) An infection from hepatitis A virus within fourteen (14) calendar days from the onset
of any illness symptoms, or within seven (7) calendar days of the onset of jaundice or
an infection from hepatitis A virus without developing symptoms P shall be:
(a) Excluded by the person in charge P; and
City of Jefferson, Missouri Food Code Effective 1/1/2017
29
(b) Reinstated if the person in charge obtains approval from the regulatory
authority and the food emplo yee meets one of the following conditions P:
(i) Has been jaundiced for more than seven (7) calendar days P;
(ii) Has been symptomatic with symptoms other than jaundice for more
than fourteen (14) calendar days P; or
(iii) Provides to the person in charge written medical documentation from
a health practitioner stating that the food emplo yee is free of a
hepatitis A virus infection P.
(2) An infection from Norovirus P shall be:
(a) Excluded by the person in charge P; and
(b) Reinstated if the person in charge obtains approval from the regulatory
authority and the food emplo yee meets one of the following conditions P:
(i) Provides to the person in charge written medical documentation from
a health practitioner stating that the food emplo yee is free of a
Norovirus infection P;
(ii) Has been as ymptomatic for more than forty-eight (48) hours P; or
(iii) Did not develop symptoms and more than forty-eight (48) hours have
passed since the food employee was diagnosed P.
(3) An infection from Shigella spp. P shall be:
(a) Excluded by the person in charge P; and
(b) Reinstated if the person in charge obtains approval from the regulatory
authority and the food emplo yee meets one of the following conditions P:
(i) Provides to the person in charge written medical documentation from
a health practitioner stating that the food emplo yee is free of a
Shigella spp. infection based on test results showing two (2)
consecutive negative stool specimen cultures that are taken no earlier
than forty-eight (48) hours after discontinuance of antibiotics and at
least twenty-four (24) hours apart P;
(ii) Has been as ymptomatic for more than seven (7) calendar days P; or
(iii) Did not develop symptoms and more than seven (7) calendar days
have passed since the food employee was diagnosed P.
(4) An infection from ENTEROHEMORRHAGIC or shiga toxin-producing E. coli shall
be:
(a) Excluded by the person in charge P; and
(b) Reinstated if the person in charge obtains approval from the regulatory
authority and the food emplo yee meets one of the following conditions P:
City of Jefferson, Missouri Food Code Effective 1/1/2017
30
(i) Provides to the person in charge written medical documentation from
a health practitioner stating that the food emplo yee is free of an
infection from ENTEROHEMORRHAGIC or shiga toxin-producing
ESCHERICHIA COLI based on test results that show two (2)
consecutive negative stool specimen cultures that are taken no earlier
than forty-eight (48) hours after discontinuance of antibiotics and at
least twenty-four (24) hours apart P;
(ii) Has been as ymptomatic for more than seven (7) calendar days P; or
(iii) Did not develop symptoms and more than seven (7) days have passed
since the food employee was diagnosed P.
(5) An infection from Salmonella typhi, or reports a previous infection with Salmonella
typhi within the past three (3) months, without having received antibiotic therap y as
determined by a health practitioner P shall be:
(a) Excluded by the person in charge P; and
(b) Reinstated if the person in charge obtains approval from the regulatory
authority and the food emplo yee provides to the person in charge written
medical documentation from a health practitioner that states the food
employee is free from S. typhi infection P.
2-201.13 Restrictions and Reinstatement.
(A) A food emplo yee exposed to, or is the suspected source of, a confirmed foodborne disease
outbreak, because they consumed or prepared food implicated in the outbreak; consumed
food at an event or food establishment prepared by a person infected or ill with an illness
listed in this section; attended or worked in a setting where there is a confirmed foodborne
disease outbreak, is living in the same household as, and has knowledge about, an individual
who works or attends a setting where there is a confirmed foodborne disease outbreak, or
living in the same household as, and has knowledge about, an individual diagnosed with an
illness caused by P:
(1) Norovirus P shall be:
(a) Restricted by the person in charge P; and
(i) Reinstated by the person in charge if one of the following condition is
met:More than forty-eight (48) hours have passed since the last day
the food employee was potentially exposed P; or
(ii) More than forty-eight (48) hours have passed since the food
employee’s household contact became asymptomatic P.
(2) Shigella spp. P shall be:
(a) Restricted by the person in charge P; and
(b) Reinstated by the person in charge if one of the following condition is met:
City of Jefferson, Missouri Food Code Effective 1/1/2017
31
(i) More than three (3) calendar days have passed since the last day the
food employee was potentiall y exposed P; or
(ii) More than three (3) calendar days have passed since the food
employee’s household contact became asymptomatic P.
(3) ENTEROHEMORRHAGIC or shiga toxin-producing ESCHERICHIA COLI P shall
be:
(a) Restricted by the person in charge P; and
(b) Reinstated by the person in charge if one of the following condition is met P:
(i) More than three (3) calendar days have passed since the last day the
food employee was potentiall y exposed P; or
(ii) More than three (3) calendar days have passed since the food
employee’s household contact became asymptomatic P.
(4) S. typhi P shall be:
(a) Restricted by the person in charge P; and
(b) Reinstated by the person in charge if one of the following condition is met P:
(i) More than fourteen (14) calendar da ys have passed since the last day
the food employee was potentiall y exposed P; or
(ii) More than fourteen (14) calendar da ys have passed since the food
employee’s household contact became asymptomatic P.
(B) A food emplo yee exposed to, or is the suspected source of, a confirmed hepatitis A outbreak,
because the y consumed or prepared food implicated in the outbreak; consumed food at an
event or food establishment prepared by a person diagnosed with hepatitis A virus; attended
or worked in a setting where there is a confirmed hepatitis A outbreak; works with, and has
knowledge about, an individual diagnosed with hepatitis A virus; or is living in the same
household as, and has knowledge about, an individual diagnosed with an illness caused by P:
(1) Hepatitis A virus P shall be:
(a) Restricted by the person in charge P; and
(b) Reinstated by the person in charge if one of the following condition is met P:
(i) The food employee is immune to hepatitis A virus infection because
of a prior illness from hepatitis A P;
(ii) The food employee is immune to hepatitis A virus infection because
of vaccination against hepatitis A P;
(iii) The food employee is immune to hepatitis A virus infection because
of IG administration P;
(iv) More than thirty (30) calendar days have passed since the last day the
food employee was potentiall y exposed P; or
City of Jefferson, Missouri Food Code Effective 1/1/2017
32
(v) More than thirty (30) calendar days have passed since the food
employee’s household contact became jaundiced P.
(C) A food emplo yee living in the same household as, and has knowledge about, an individual
who was exposed as specified in Subsection (B) of this section to P:
(1) Hepatitis A virus P shall be:
(a) Restricted by the person in charge P; and
(b) Reinstated by the person in charge if one of the following condition is met P:
(i) The food employee complies with one of the conditions as specified
in Part (B)(1)(b) (i) – (v) of this section P; or
(ii) The food employee receives additional training about hepatitis A
symptoms and preventing the transmission of infection, proper
handwashing procedures, and protecting read y-to-eat food from
contamination introduced by bare hand contact P.
(D) A food emplo yee infected with:
(1) A skin lesion containing pus such as a boil or infected wound that is open or draining
and not properly covered P shall be:
(a) Restricted by the person in charge P; and
(b) Reinstated by the person in charge if the skin, infected wound, cut, or
pustular boil is properly covered with one of the following P:
(i) An impermeable cover such as a finger cot or stall and a single-use
glove over the impermeable cover if the infected wound or pustular
boil is on the hand, finger, or wrist P;
(ii) An impermeable cover on the arm, if the infected wound or pustular
boil is on the arm P; or
(iii) A dry, durable, tight-fitting bandage, if the infected wound or pustular
boil is on another part of the body P.
2-301.11 Clean Condition. Food employees shall keep their hands and exposed portions of their
arms clean P.
2-301.12 Cleaning Procedure.
(A) Except as specified in ¶ (D) of this section, food employees shall clean their hands and
exposed portions of their arms, including surrogate prosthetic devices for hands or arms for
at least twent y (20) seconds, using a cleaning compound in a handwashing sink that is
equipped as specified under § 5-202.12 and Subpart 6-301 P.
(B) Food emplo yees shall use the following cleaning procedure in the order stated to clean their
hands and exposed portions of their arms, including surrogate prosthetic devices for hands
and arms:
City of Jefferson, Missouri Food Code Effective 1/1/2017
33
(1) Rinse under clean, running warm water; P
(2) Appl y an amount of cleaning compound recommended by the cleaning compound
manufacturer; P
(3) Rub together vigorousl y for at least ten (10) to fifteen (15) seconds P while:
(a) Paying particular attention to removing soil from underneath the fingernails
during the cleaning procedure, P and
(b) Creating friction on the surfaces of the hands and arms or surrogate prosthetic
devices for hands and arms, fingertips, and areas between the fingers; P
(4) Thoroughl y rinse under clean, running warm water; P and
(5) Immediately follow the cleaning procedure with thorough drying using a method as
specified under § 6-301.12. P
(C) To avoid re-contaminating their hands or surrogate prosthetic devices, food employees may
use disposable paper towels or similar clean barriers when touching surfaces such as
manually operated faucet handles on a handwashing sink or the handle of a restroom door.
(D) If approved and capable of removing the types of soils encountered in the food operations
involved, an automatic handwashing facility may be used by food employees to clean their
hands or surrogate prosthetic devices.
2-301.14 When to Wash. Food employees shall clean their hands and exposed portions of their
arms as specified under § 2-301.12 immediately before engaging in food preparation
including working with exposed food, clean equipment and utensils, and unwrapped single-
service and single-use articles P; and:
(A) After touching bare human body parts other than clean hands and clean, exposed portions of
arms; P
(B) After using the toilet room; P
(C) After caring for or handling service animals or aquatic animals as specified in ¶ 2- 403.11(B);
P
(D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or
disposable tissue, using tobacco, eating, or drinking; P
(E) After handling soiled equipment or utensils; P
(F) During food preparation, as often as necessary to remove soil and contamination and to
prevent cross contamination when changing tasks; P
(G) When switching between working with raw food and working with ready-to-eat food; P
(H) Before donning gloves for working with food; P and
(I) After engaging in other activities that contaminate the hands. P
City of Jefferson, Missouri Food Code Effective 1/1/2017
34
2-301.15 Where to Wash. Food employees shall clean their hands in a handwashing sink or
approved automatic handwashing facility and ma y not clean their hands in a sink used for
food preparation or warewashing, or in a service sink or a curbed cleaning facility used for
the disposal of mop water and similar liquid waste.
2-301.16 Hand Antiseptics.
(A) A hand antiseptic used as a topical application, a hand antiseptic solution used as a hand dip,
or a hand antiseptic soap shall:
(1) Comply with one of the following:
(a) Be an approved drug that is listed in the Food and Drug Administration
(FDA) publication Approved Drug Products with Therapeutic Equivalence
Evaluations as an approved drug based on safet y and effectiveness; or
(b) Have active antimicrobial ingredients that are listed in the FDA monograph
for OTC Health-Care Antiseptic Drug Products as an antiseptic handwash;
and
(2) Comply with one of the following:
(a) Have components that are exempted from the requirement of being listed in
federal food additive regulations as specified in 21 CFR 170.39 – Threshold
of regulation for substances used in food contact articles; or
(b) Comply with and be listed as:
(i) 21 CFR 178 – Indirect Food Additives: Adjuvants, Production Aids,
and Sanitizers as regulated for use as a food additive with conditions
of safe use, or
(ii) 21 CFR 182 – Substances Generally Recognized as Safe, 21 CFR
184 – Direct Food Substances Affirmed as Generally Recognized as
Safe, or 21 CFR 186 - Indirect Food Substances Affirmed as
Generally Recognized as Safe for use in contact with food; and
(3) Be applied onl y to hands that are cleaned as specified under § 2-301.12.
(B) If a hand antiseptic or a hand antiseptic solution used as a hand dip does not meet the criteria
specified under Subparagraph (A)(2) of this section, use shall be:
(1) Followed b y thorough hand rinsing in clean water before hand contact with food or
by the use of gloves; or
(2) Limited to situations that involve no direct contact with food by the bare hands.
(C) A hand antiseptic solution used as a hand dip shall be maintained clean and at a strength
equivalent to at least hundred milligrams per liter (100 mg/L) chlorine.
City of Jefferson, Missouri Food Code Effective 1/1/2017
35
2-302.11 Maintenance.
(A) Food emplo yees shall keep their fingernails trimmed, filed, and maintained so the edges and
surfaces are cleanable and not rough.
(B) Unless wearing intact gloves in good repair, a food employee may not wear fingernail
polish or artificial nails when working with exposed food.
2-303.11 Prohibition. Except for a plain ring such as a wedding band, while preparing food, food
employees may not wear jewelry including medical information jewelry on their arms and
hands.
2-304.11 Clean Condition. Food employees shall wear clean outer clothing to prevent
contamination of food, equipment, utensils, linens, and single-service and single-use articles.
2-401.11 Eating, Drinking, or Using Tobacco.
(A) Except as specified in ¶ (B) of this section, an employee shall eat, drink, or use any form of
tobacco onl y in designated areas where the contamination of exposed food; clean equipment,
utensils, and linens; unwrapped single-service and single-use articles; or other items needing
protection cannot result. P
(B) A food employee may drink from a closed beverage container if the container is handled to
prevent contamination of:
(1) The employee’s hands;
(2) The container; and
(3) Exposed food; clean equipment, utensils, and linens; and unwrapped single-service
and single-use articles.
2-401.12 Discharges from the Eyes, Nose, and Mouth. Food employees experiencing persistent
sneezing, coughing, or a runn y nose that causes discharges from the e yes, nose, or mouth may
not work with exposed food; clean equipment, utensils, and linens; or unwrapped single-service
or single-use articles. P
2-402.11 Effectiveness.
(A) Except as provided in ¶ (B) of this section, food employees shall wear hair restraints such as
hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are
designed and worn to effectively keep their hair from contacting exposed food; clean
equipment, utensils, and linens; and unwrapped single-service and single-use articles.
(B) This section does not apply to food employees such as counter staff who only serve
beverages and wrapped or packaged foods, hostesses, and wait staff if they present a
City of Jefferson, Missouri Food Code Effective 1/1/2017
36
minimal risk of contaminating exposed food; clean equipment, utensils, and linens; and
unwrapped single-service and single-use articles.
2-403.11 Handling Prohibition.
(A) Except as specified in ¶ (B) of this section, food employees may not care for or handle
animals that may be present such as patrol dogs, service animals, or pets that are allowed as
specified in Subparagraphs 6-501.115(B)(2)-(5). P
(B) Food employees with service animals may handle or care for their service animals and food
employees may handle or care for fish in aquariums or molluscan shellfish or crustacean in
display tanks if they wash their hands as specified under § 2-301.12 and ¶ 2-301.14(C).
City of Jefferson, Missouri Food Code Effective 1/1/2017
37
Chapter 3: Food
3-101.11 Safe, Unadulterated, and Honestly Presented. Food shall be safe, unadulterated,
and, as specified under § 3-601.12, honestly presented. P
3-201.11 Compliance with Food Law.
(A) Food shall be obtained from inspected and approved sources that comply with law.P
(B) Food prepared in a private home may not be used or offered for human consumption in
a food establishment.P
(C) Packaged food shall be labeled as specified in law, including 21 CFR 101 Food
Labeling; 9 CFR 317 Labeling, Marking Devices, and Containers; and 9 CFR 381
Subpart N Labeling and Containers, and as specified under §§ 3-202.17 and 3-202.18. P
(D) Fish, other than those specified in paragraph 3-402.11(B), that are intended for
consumption in raw or undercooked form and allowed as specified in Subparagraph 3-
401.11(D), may be offered for sale or service if they are obtained from a supplier that
freezes the fish as specified under § 3-402.11; or if they are frozen on the premises as
specified under § 3-402.11 and records are retained as specified under § 3-402.12.P
(E) Whole-muscle, intact beef steaks that are intended for consumption in an undercooked
form without a consumer advisory as specified in ¶ 3-401.11(C) shall be: P
(1) Obtained from a food processing plant that packages the steaks and labels them
to indicate that the steaks meet the definition of whole-muscle, intact beef; P or
(2) Deemed acceptable b y the regulator y authority based on other evidence, such as
written buyer specifications or invoices, that indicates that the steaks meet the
definition of whole-muscle, intact beef, P and
(3) If individually cut in a food establishment:
(a) Cut from whole-muscle, intact beef that is labeled by a food processing
plant as specified in Subparagraph (E)(1) of this section or identified as
specified in Subparagraph (E)(2) of this section, P
(b) Prepared so they remain intact, P and
(c) If packaged for undercooking in a food establishment, labeled as
specified in Subparagraph (E)(1) of this section or identified as specified
in (E)(2) of this section. P
(F) Meat and poultry that is not a read y-to-eat food and is in a packaged form when it is
offered for sale or otherwise offered for consumption shall be labeled to include safe
handling instructions as specified in law, including 9 CFR 317.2(I) and 9 CFR
381.125(b). P
City of Jefferson, Missouri Food Code Effective 1/1/2017
38
(G) Eggs that have not been specifically treated to destroy all viable Salmonellae shall be
labeled to include safe handling instructions as specified in law, including 21 CFR
101.17(h). P
3-201.12 Food in a Hermetically Sealed Container. Food in a hermetically sealed container
shall be obtained from a food processing plant that is regulated b y the food regulatory
agency that has jurisdiction over the plant. P
3-201.13 Fluid Milk and Milk Products. Fluid milk and milk products shall be obtained from
sources that compl y with grade A standards as specified in law. P
3-201.14 Fish.
(A) Fish that are received for sale or service shall be:
(1) Commercially and legally caught or harvested; P or
(2) Approved for sale or service. P
(B) Molluscan shellfish that are recreationally caught may not be received for sale or
service. P
3-201.15 Molluscan Shellfish.
(A) Molluscan shellfish shall be obtained from sources according to law and the
requirements specified in the U.S. Department of Health and Human Services, Public
Health Service, Food and Drug Administration, National Shellfish Sanitation Program
Guide for the Control of Molluscan Shellfish.P
(B) Molluscan shellfish received in interstate commerce shall be from sources that are listed
in the Interstate Certified Shellfish Shippers List. P
3-201.16 Wild Mushrooms.
(A) Except as specified in ¶ (B) of this section, mushroom species picked in the wild shall
be obtained from sources where each mushroom is individually inspected and found to
be safe by an approved wild mushroom identification expert. P
(B) This section does not apply to:
(1) Cultivated wild mushroom species that are grown, harvested, and processed in
an operation that is regulated by the food regulatory agency that has
jurisdiction over the operation; or
City of Jefferson, Missouri Food Code Effective 1/1/2017
39
(2) Wild mushroom species if they are in packaged form and are the product of a
food processing plant that is regulated by the food regulatory agency that has
jurisdiction over the plant.
3-201.17 Game Animals.
(A) If game animals are received for sale or service they shall be commercially raised for
food P and:
(1) Raised, slaughtered, and processed under a voluntary inspection program that is
conducted b y the agency that has animal health jurisdiction, P or
(2) Under a voluntary inspection program administered by the U.S. Department of
Agriculture (USDA) and/or Missouri Department of Agriculture (MDA) for P:
(a) Game animals, such as exotic animals (reindeer, elk, deer, antelope or
water buffalo), that are "inspected and approved" in accordance with
USDA and/or MDA law. P
(b) Rabbits that are "inspected and certified" in accordance with USDA
and/or MDA law. P
(B) A game animal may not be received for sale or service if it is a species of wildlife that is
listed in 50 CFR 17 Endangered and threatened wildlife and plants.
(C) Any political subdivision, elementary or secondary school or any charitable, religious,
fraternal or other not-for-profit organization may prepare or serve wild game provided
there is no charge for the wild game served according to Section 252.244, RSMo.
3-202.11 Temperature.
(A) Except as specified in ¶ (B) of this section, refrigerated, time/temperature control for
safety food shall be at a temperature of forty-one degrees Fahrenheit (41°F) or below
when received. P
(B) If a temperature other than forty-one degrees Fahrenheit (41°F) for a time/temperature
control for safety food is specified in law governing its distribution, such as laws
governing milk and molluscan shellfish, the food may be received at the specified
temperature.
(C) Raw eggs shall be received in refrigerated equipment that maintains an ambient air
temperature of fort y-five degrees Fahrenheit (45°F) or less.P
(D) Time/temperature control for safety food that is cooked to a temperature and for a time
specified under §§ 3-401.11 – 3.401.13 and received hot shall be at a temperature of one
hundred thirt y- five degrees Fahrenheit (135°F) or above. P
(E) A food that is labeled frozen and shipped frozen by a food processing plant shall be
received frozen. P
City of Jefferson, Missouri Food Code Effective 1/1/2017
40
(F) Upon receipt, time/temperature control for safety food shall be free of evidence of
previous temperature abuse. P
3-202.12 Additives. Food may not contain unapproved food additives or additives that
exceed amounts specified in 21 CFR 170-180 relating to food additives, generally
recognized as safe or prior sanctioned substances that exceed amounts specified in 21
CFR 181-186, substances that exceed amounts specified in 9 CFR Subpart C Section
424.21(b) Food ingredients and sources of radiation, or pesticide residues that exceed
provisions specified in 40 CFR 180 Tolerances for pesticides chemicals in food, and
exceptions. P
3-202.13 Eggs. Eggs shall be received clean and sound and may not exceed the restricted egg
tolerances for U.S. Consumer Grade B as specified in United States Standards, Grades,
and Weight Classes for Shell Eggs, AMS 56.200 et seq., administered b y the
Agricultural Marketing Service of USDA. P
3-202.14 Eggs and Milk Products, Pasteurized.
(A) Egg products shall be obtained pasteurized. P
(B) Fluid and dr y milk and milk products shall:
(1) Be obtained pasteurized; P and
(2) Comply with Grade A Standards as specified in law. P
(C) Frozen milk products, such as ice cream, shall be obtained pasteurized as specified in 21
CFR 135 – Frozen desserts. P
(D) Cheese shall be obtained pasteurized unless alternative procedures to pasteurization are
specified in the CFR, such as 21 CFR 133 – Cheeses and related cheese products, for
curing certain cheese varieties. P
3-202.15 Package Integrity. Food packages shall be in good condition and protect the
integrit y of the contents so that the food is not exposed to adulteration or potential
contaminants. P
3-202.16 Ice. Ice for use as a food or a cooling medium shall be made from drinking water. P
3-202.17 Shucked Shellfish, Packaging and Identification.
(A) Raw shucked shellfish shall be obtained in nonreturnable packages which bear a legible
label that identifies the:
City of Jefferson, Missouri Food Code Effective 1/1/2017
41
(1) Name, address, and certification number of the shucker, packer, or repacker of
the molluscan shellfish; and
(2) The “sell by” or “best if used by” date for packages with a capacity of less than
one and eighty-nine hundredths liter (1.89 L) (one-half (0.5) gallon) or the date
shucked for packages with a capacity of one and eight y-nine hundredths liter
(1.89 L) (one- half (0.5) gallon) or more.
(B) A package of raw shucked shellfish that does not bear a label or which bears a label
which does not contain all the information as specified under ¶ (A) of this section shall
be subject to a hold order, as allowed b y law, or seizure and destruction in accordance
with 21 CFR Subpart D – Specific Administrative Decisions Regarding Interstate
Shipments, Section 1240.60(d) Molluscan shellfish.
3-202.18 Shellstock Identification.
(A) Shellstock shall be obtained in containers bearing legible source identification tags or
labels that are affixed b y the harvester or dealer that depurates, ships, or reships the
shellstock, as specified in the National Shellfish Sanitation Program Guide for the
Control of Molluscan Shellfish, and that list: P
(1) Except as specified under ¶ (C) of this section, on the harvester's tag or label, the
following information in the following order: P
(a) The harvester's identification number that is assigned by the shellfish
control authority, P
(b) The date of harvesting, P
(c) The most precise identification of the harvest location or aquaculture site
that is practicable based on the system of harvest area designations that is
in use by the shellfish control authority and including the abbreviation of
the name of the state or country in which the shellfish are harvested, P
(d) The type and quantity of shellfish, P and
(e) The following statement in bold, capitalized type: "This tag is required to
be attached until container is empty or retagged and thereafter kept on
file for ninety (90) da ys;" P and
(2) Except as specified in ¶ (D) of this section, on each dealer's tag or label, the
following information in the following order: P
(a) The dealer’s name and address, and the certification number assigned b y
the shellfish control authority, P
(b) The original shipper's certification number including the abbreviation of
the name of the state or countr y in which the shellfish are harvested, P
(c) The same information as specified for a harvester's tag under
Subparagraphs (A) (1)(b)-(d) of this section, P and
City of Jefferson, Missouri Food Code Effective 1/1/2017
42
(d) The following statement in bold, capitalized type: "This tag is required to
be attached until container is empty and thereafter kept on file for ninety
(90) days." P
(B) A container of shellstock that does not bear a tag or label or that bears a tag or label that
does not contain all the information as specified under ¶ (A) of this section shall be
subject to a hold order, as allowed by law, or seizure and destruction in accordance with
21 CFR Subpart D – Specific Administrative Decisions Regarding Interstate Shipments,
Section 1240.60(d).
(C) If a place is provided on the harvester's tag or label for a dealer’s name, address, and
certification number, the dealer’s information shall be listed first.
(D) If the harvester's tag or label is designed to accommodate each dealer’s identification
as specified under Subparagraphs (A)(2)(a) and (b) of this section, individual dealer
tags or labels need not be provided.
3-202.19 Shellstock, Condition. When received by a food establishment, shellstock shall be
reasonabl y free of mud, dead shellfish, and shellfish with broken shells. Dead shellfish
or shellstock with badly broken shells shall be discarded.
3-202.110 Juice Treated. Pre-packaged juice shall:
(A) Be obtained from a processor with a Hazard Analysis and Critical Control Point
(HACCP) system as specified in 21 CFR Part 120 Hazard Anal ysis and Critical Control
(HACCP) S ystems; and
(B) Be obtained pasteurized or otherwise treated to attain a five (5) log reduction of the
most resistant microorganism of public health significance as specified in 21 CFR Part
120.24 Process Controls; P or
(C) Bear a warning label with the following, “WARNING: This product has not been
pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in
children, the elderl y, and persons with weakened immune systems.” P
3-203.11 Molluscan Shellfish, Original Container.
(A) Except as specified in ¶¶ (B) – (D) of this section, molluscan shellfish may not be
removed from the container in which they are received other than immediately before
sale or preparation for service.
(B) For display purposes, shellstock may be removed from the container in which they are
received, displayed on drained ice, or held in a display container, and a quantity
specified by a consumer may be removed from the display or display container and
provided to the consumer if:
(1) The source of the shellstock on display is identified as specified under § 3-
202.18 and recorded as specified under § 3-203.12; and
City of Jefferson, Missouri Food Code Effective 1/1/2017
43
(2) The shellstock are protected from contamination.
(C) Shucked shellfish may be removed from the container in which they were received and
held in a display container from which individual servings are dispensed upon a
consumer's request if:
(1) The labeling information for the shellfish on display as specified under § 3-
202.17 is retained and correlated to the date when, or dates during which, the
shellfish are sold or served; and
(2) The shellfish are protected from contamination.
(D) Shucked shellfish may be removed from the container in which they were received and
repacked in consumer self- service containers where allowed by law if:
(1) The labeling information for the shellfish is on each consumer self- service
container as specified under § 3-202.17 and ¶¶ 3-602.11(A) and (B)(1) – (5);
(2) The labeling information as specified under § 3-202.17 is retained and
correlated with the date when, or dates during which, the shellfish are sold or
served;
(3) The labeling information and dates specified under Subparagraph (D)(2) of this
section are maintained for ninety (90) days; and
(4) The shellfish are protected from contamination.
3-203.12 Shellstock, Maintaining Identification.
(A) Except as specified under Subparagraph (C)(2) of this section, shellstock tags or labels
shall remain attached to the container in which the shellstock are received until the
container is empty. P
(B) The date when the last shellstock from the container is sold or served shall be recorded
on the tag or label. P
(C) The identit y of the source of shellstock that are sold or served shall be maintained by
retaining shellstock tags or labels for ninety (90) calendar days from the date that is
recorded on the tag or label, as specified under ¶ B of this section, by: P
(1) Using an approved record keeping system that keeps the tags or labels in
chronological order correlated to the date that is recorded on the tag or label, as
specified under ¶ B of this section; P and
(2) If shellstock are removed from its tagged or labeled container:
(a) Preserving source identification by using a record keeping system as
specified under Subparagraph (C)(1) of this section, P and
(b) Ensuring that shellstock from one (1) tagged or labeled container are not
commingled with shellstock from another container with different
certification numbers; different harvest dates; or different growing areas
as identified on the tag or label before being ordered b y the consumer. P
City of Jefferson, Missouri Food Code Effective 1/1/2017
44
3-301.11 Preventing Contamination from Hands.
(A) Food emplo yees shall wash their hands as specified under § 2-301.12.
(B) Except when washing fruits and vegetables as specified under § 3-302.15, food
employees may not contact exposed, read y-to-eat food with their bare hands and shall
use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing
equipment. P
(C) Food emplo yees shall minimize bare hand and arm contact with exposed food that is not
in a read y-to-eat form.
3-301.12 Preventing Contamination When Tasting. A food employee may not use a utensil
more than once to taste food that is to be sold or served. P
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation.
(A) Food shall be protected from cross contamination by:
(1) Separating raw animal foods during storage, preparation, holding, and display
from:
(a) Raw read y-to-eat food including other raw animal food such as fish for
sushi or molluscan shellfish, or other raw read y-to-eat food such as fruits
and vegetables, P and
(b) Cooked read y-to-eat food; P
(2) Except when combined as ingredients, separating types of raw animal foods
from each other such as beef, fish, lamb, pork, and poultry during storage,
preparation, holding, and display b y:
(a) Using separate equipment for each type,P or
(b) Arranging each t ype of food in equipment so that cross contamination of
one type with another is prevented, P and
(c) Preparing each t ype of food at different times or in separate areas; P
(3) Cleaning equipment and utensils as specified under ¶ 4-602.11 (A) and
sanitizing as specified under § 4-703.11;
(4) Except as specified under Subparagraph 3-501.15(B)(2) and in ¶ (B) of this
section, storing the food in packages, covered containers, or wrappings;
(5) Cleaning hermeticall y sealed containers of food of visible soil before opening;
(6) Protecting food containers that are received packaged together in a case or
overwrap from cuts when the case or overwrap is opened;
City of Jefferson, Missouri Food Code Effective 1/1/2017
45
(7) Storing damaged, spoiled, or recalled food being held in the food establishment
as specified under § 6-404.11; and
(8) Separating fruits and vegetables, before they are washed as specified under § 3-
302.15 from ready-to-eat food.
(B) Subparagraph (A)(4) of this section does not apply to:
(1) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require
peeling or hulling before consumption;
(2) Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on
clean, sanitized hooks or placed on clean, sanitized racks;
(3) Whole, uncut, processed meats such as country hams, and smoked or cured
sausages that are placed on clean, sanitized racks;
(4) Food being cooled as specified under Subparagraph 3-401.15(B)(2); or
(5) Shellstock.
3-302.12 Food Storage Containers, Identified with Common Name of Food. Except for
containers holding food that can be readily and unmistakably recognized such as dry
pasta, working containers holding food or food ingredients that are removed from their
original packages for use in the food establishment, such as cooking oils, flour, herbs,
potato flakes, salt, spices, and sugar shall be identified with the common name of the
food.
3-302.13 Pasteurized Eggs, Substitute for Raw Eggs for Certain Recipes. Pasteurized eggs
or egg products shall be substituted for raw eggs in the preparation of foods such as
Caesar salad, hollandaise or Béarnaise sauce, ma yonnaise, meringue, eggnog, ice cream,
and egg-fortified beverages that are not: P
(A) Cooked as specified under Subparagraphs 3-401.11(A)(1) or (2); P or
(B) Included in ¶ 3-401.11(D).P
3-302.14 Protection from Unapproved Additives.
(A) Food shall be protected from contamination that may result from the addition of, as
specified in § 3-202.12:
(1) Unsafe or unapproved food or color additives; P and
(2) Unsafe or unapproved levels of approved food and color additives. P
(B) A food emplo yee may not:
(1) Appl y sulfiting agents to fresh fruits and vegetables intended for raw
consumption or to a food considered to be a good source of vitamin B1; P or
City of Jefferson, Missouri Food Code Effective 1/1/2017
46
(2) Except that grapes, serve or sell food specified under Subparagraph (B)(1) of
this section that is treated with sulfiting agents before receipt by the food
establishment. P
3-302.15 Washing Fruits and Vegetables.
(A) Except as specified in ¶ (B) of this section and except for whole, raw fruits and
vegetables that are intended for washing b y the consumer before consumption, raw
fruits and vegetables shall be thoroughly washed in water to remove soil and other
contaminants before being cut, combined with other ingredients, cooked, served, or
offered for human consumption in ready-to-eat form.
(B) Fruits and vegetables may be washed by using chemicals as specified under § 7-204.12.
3-303.11 Ice Used as Exterior Coolant, Prohibited as Ingredient. After use as a medium for
cooling the exterior surfaces of food such as melons or fish, packaged foods such as
canned beverages, or cooling coils and tubes of equipment, ice may not be used as food.
P
3-303.12 Storage or Display of Food in Contact with Water or Ice.
(A) Packaged food may not be stored in direct contact with ice or water if the food is subject
to the entry of water because of the nature of its packaging, wrapping, or container or its
positioning in the ice or water.
(B) Except as specified in ¶¶ (C) and (D) of this section, unpackaged food may not be stored
in direct contact with undrained ice.
(C) Whole, raw fruits or vegetables; cut, raw vegetables such as celery or carrot sticks or
cut potatoes; and tofu may be immersed in ice or water.
(D) Raw poultry and raw fish that are received immersed in ice in shipping containers may
remain in that condition while in storage awaiting preparation, display, service, or sale.
3-304.11 Food Contact with Equipment and Utensils. Food shall only contact surfaces of:
(A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and
sanitized as specified under Part 4-7 of this Code; P or
(B) Single-service and single-use articles. P
3-304.12 In-Use Utensils, Between-Use Storage. During pauses in food preparation or
dispensing, food preparation and dispensing utensils shall be stored:
(A) Except as specified under ¶ (B) of this section, in the food with their handles above the
top of the food and the container;
City of Jefferson, Missouri Food Code Effective 1/1/2017
47
(B) In food that is not time/temperature control for safety food with their handles above the
top of the food within containers or equipment that can be closed, such as bins of sugar,
flour, or cinnamon;
(C) On a clean portion of the food preparation table or cooking equipment only if the in-use
utensil and the food-contact surface of the food preparation table or cooking equipment
are cleaned and sanitized at a frequenc y specified under §§ 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with
moist food such as ice cream or mashed potatoes;
(E) In a clean, protected location if the utensils, such as ice scoops, are used only with a
food that is not time/temperature control for safety food; or
(F) In a container of water if the water is maintained at a temperature of at least one hundred
thirty-five degrees Fahrenheit (135°F) and the container is cleaned at a frequency
specified under Subparagraph 4-602.11(D)(7).
3-304.13 Linens and Napkins, Use Limitation. Linens and napkins may not be used in
contact with food unless they are used to line a container for the service of foods and
the linens and napkins are replaced each time the container is refilled for a new
consumer.
3-304.14 Wiping Cloths, Use Limitation.
(A) Cloths in-use for wiping food spills from tableware and carr y-out containers that occur
as food is being served shall be:
(1) Maintained dr y; and
(2) Used for no other purpose.
(B) Cloths in-use for wiping counters and other equipment surfaces shall be:
(1) Held between uses in a chemical sanitizer solution at a concentration specified
under § 4-501.114; and
(2) Laundered dail y as specified under ¶ 4-802.11(D).
(C) Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate
from cloths used for other purposes.
(D) Dr y wiping cloths and the chemical sanitizing solutions specified in Subparagraph
(B)(1) of this section in which wet wiping cloths are held between uses shall be free of
food debris and visible soil.
(E) Containers of chemical sanitizing solutions specified in Subparagraph (B)(1) of this
section in which wet wiping cloths are held between uses shall be stored off the floor
and used in a manner that prevents contamination of food, equipment, utensils, linens,
single- service, or single-use articles.
City of Jefferson, Missouri Food Code Effective 1/1/2017
48
(F) Single-use disposable sanitizer wipes shall be used in accordance with Environmental
Protection Agency (EPA)-approved manufacturer’s label use instructions.
3-304.15 Gloves, Use Limitation.
(A) If used, single-use gloves shall be used for onl y one task such as working with read y-to-
eat food or with raw animal food, used for no other purpose, and discarded when
damaged or soiled, or when interruptions occur in the operation. P
(B) Except as specified in ¶ (C) of this section, slash-resistant gloves that are used to protect
the hands during operations requiring cutting shall be used in direct contact only with
food that is subsequently cooked as specified under Part 3-4 such as frozen food or a
primal cut of meat.
(C) Slash-resistant gloves may be used with ready-to-eat food that will not be subsequently
cooked if the slash-resistant gloves have a smooth, durable, and nonabsorbent outer
surface; or if the slash-resistant gloves are covered with a smooth, durable,
nonabsorbent glove, or a single-use glove.
(D) Cloth gloves may not be used in direct contact with food, unless the food is
subsequently cooked as required under Part 3-4 such as frozen or a primal cut of meat.
3-304.16 Using Clean Tableware for Second Portions and Refills.
(A) Except for refilling a consumer’s drinking cup or container without contact between the
pouring utensil and the lip-contact area of the drinking cup or container, food employees
may not use tableware, including single-service articles, soiled by the consumer, to
provide second portions or refills.
(B) Except as specified in ¶ (C) of this section, self-service consumers may not be allowed
to use soiled tableware, including single-service articles, to obtain additional food from
the display and serving equipment.
(C) Drinking cups and containers may be reused by self-service consumers if refilling is a
contamination-free process as specified under ¶¶ 4-204.13(A), (B), and (D).
3-304.17 Refilling Returnables.
(A) A take-home food container returned to a food establishment may not be refilled at a
food establishment with a time/temperature control for safety food.
(B) Except as specified in ¶ (C), a take-home food container refilled with food that is not
time/temperature control for safety food shall be cleaned as specified under ¶ 4-
603.17(B).
(C) Personal take-out beverage containers, such as thermally insulated bottles, nonspill
coffee cups, and promotional beverage glasses, may be refilled by employees or the
consumer if refilling is a contamination-free process as specified under ¶¶ 4-204.13(A),
(B), and (D).
City of Jefferson, Missouri Food Code Effective 1/1/2017
49
3-305.11 Food Storage.
(A) Except as specified in ¶¶ (B) and (C) of this section, food shall be protected from
contamination by storing the food:
(1) In a clean, dr y location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least six inches (6”) above the floor.
(B) Food in packages and working containers may be stored less than six inches (6”) above
the floor on case lot handling equipment, such as dollies, pallets, racks and skids.
(C) Pressurized beverage containers, cased food in waterproof containers, such as bottles
or cans, and milk containers in plastic crates, may be stored on a floor that is clean and
not exposed to floor moisture.
3-305.12 Food Storage, Prohibited Areas. Food may not be stored:
(A) In locker rooms;
(B) In toilet rooms;
(C) In dressing rooms;
(D) In garbage rooms;
(E) In mechanical rooms;
(F) Under sewer lines that are not shielded to intercept potential drips;
(G) Under leaking water lines, including leaking automatic fire sprinkler heads, or under
lines on which water has condensed;
(H) Under open stairwells; or
(I) Under other sources of contamination.
3-305.13 Vended Time/Temperature Control for Safety Food, Original Container.
Time/temperature control for safety food dispensed through a vending machine shall be
in the package in which it was placed at the food establishment or food processing plant
at which it was prepared.
3-305.14 Food Preparation. During preparation, unpackaged food shall be protected from
environmental sources of contamination.
3-306.11 Food Display. Except for nuts in the shell and whole, raw fruits and vegetables that
are intended for hulling, peeling, or washing by the consumer before consumption, food
City of Jefferson, Missouri Food Code Effective 1/1/2017
50
on display shall be protected from contamination by the use of packaging; counter,
service line, or salad bar food guards; display cases; or other effective means. P
3-306.12 Condiments, Protection.
(A) Condiments shall be protected from contamination by being kept in dispensers that are
designed to provide protection, protected food displays provided with the proper
utensils, original containers designed for dispensing, or individual packages or portions.
(B) Condiments at a vending machine location shall be in individual packages or provided
in dispensers that are filled at an approved location, such as the food establishment that
provides food to the vending machine location, a food processing plant that is regulated
by the agenc y that has jurisdiction over the operation, or a properly equipped facilit y
that is located on the site of the vending machine location.
3-306.13 Consumer Self-Service Operations.
(A) Raw, unpackaged animal food, such as beef, lamb, pork, poultry, and fish may not be
offered for consumer self-service. P This paragraph does not apply to:
(1) Consumer self- service of ready-to-eat foods at buffets or salad bars that serve
foods such as sushi or raw shellfish;
(2) Ready-to-cook individual portions for immediate cooking and consumption on
the premises such as consumer-cooked meats or consumer-selected ingredients
for Mongolian barbecue; or
(3) Raw, frozen, shell-on shrimp or lobster.
(B) Consumer self-service operations for read y-to-eat foods shall be provided with suitable
utensils or effective dispensing methods that protect the food from contamination. P
(C) Consumer self-service operations such as buffets and salad bars shall be monitored by
food employees trained in safe operating procedures.
3-306.14 Returned Food and Re-Service of Food.
(A) Except as specified in ¶ (B) of this section, after being served or sold and in the
possession of a consumer, food that is unused or returned by the consumer may not be
offered as food for human consumption. P
(B) Except as specified under ¶ 3-801.11(G), a container of food that is not
time/temperature for safety food may be re-served from one (1) consumer to another if:
(1) The food is dispensed so that it is protected from contamination and the
container is closed between uses, such as a narrow-neck bottle containing
catsup, steak sauce, or wine; or
(2) The food, such as crackers, salt, or pepper, is in an unopened original package
and is maintained in sound condition.
City of Jefferson, Missouri Food Code Effective 1/1/2017
51
3-307.11 Miscellaneous Sources of Contamination. Food shall be protected from
contamination that may result from a factor or source not specified under Subparts 3-
301 – 3- 306.
3-401.11 Raw Animal Foods.
(A) Except as specified under ¶ (B) and in ¶¶ (C) and (D) of this section, raw animal foods
such as eggs, meat, poultry, and foods containing these raw animal foods, shall be
cooked to heat all parts of the food to a temperature and for a time that complies with
one of the following methods based on the food that is being cooked:
(1) One hundred forty-five degrees Fahrenheit (145°F) or above for fifteen (15)
seconds for: P
(a) Raw eggs that are broken and prepared in response to a consumer’s order
and for immediate service, P and
(b) Except as specified under Subparagraphs (A)(2) and (A)(3) and ¶(B), and
in ¶(C) of this section, fish and meat including game animals
commerciall y raised for food as specified under Subparagraph 3-
201.17(A)(1) and game animals under a voluntary inspection program as
specified under Subparagraph 3-201.17(A)(2); P
(2) One hundred fifty-five degrees Fahrenheit (155°F) for fifteen (15) seconds or the
temperature specified in the following chart that corresponds to the holding time
for ratites, mechanically tenderized, and injected meats; the following if they are
comminuted: fish, meat, game animals commercially raised for food as specified
under Subparagraph 3-201.17(A)(1), and game animals under voluntary
inspection program as specified under Subparagraph 3-201.17(A)(2); and raw
eggs that are not prepared as specified under Subparagraph (A)(1)(a) of this
section: P
Minimum Temperature ° F Minimum Time
145 3 minutes
150 1 minute
158 <1 second (instantaneous)
; or
(3) One hundred sixty-five degrees Fahrenheit (165°F) or above for fifteen (15)
seconds for poultr y, baluts, wild game animals as specified under Subparagraphs
3- 201.17(A)(3) and (4), stuffed fish, stuffed meat, stuffed pasta, stuffed poultry,
stuffed ratites, or stuffing containing fish, meat, poultry, or ratites. P
(B) Whole meat roasts including beef, corned beef, lamb, pork, and cured pork roasts such
as ham shall be cooked:
City of Jefferson, Missouri Food Code Effective 1/1/2017
52
(1) In an oven that is preheated to the temperature specified for the roast’s weight in
the following chart and that is held at that temperature:
Oven Type Oven Temperature Based on Roast Weight
Less than 4.5 kg (10 lbs) 4.5 kg (10 lbs) or More
Still Dry 350°F or more 250°F or more
Convection 325°F or more 250°F or more
High Humidity1 250°F or less 250°F or less
1 Relative humidity greater than ninet y percent (90%) for at least one (1) hour as measured in the
cooking chamber or exit of the oven; or in a moisture-impermeable bag that provides one hundred
percent (100%) humidity.
; and
(2) As specified in the following chart, to heat all parts of the food to a temperature
and for the holding time that corresponds to that temperature: P
Temperature °F Time1 in Minutes Temperature °F Time1 in Seconds
130 112 147 134
131 89 149 85
133 56 151 54
135 36 153 34
136 28 155 22
138 18 157 14
140 12 158 0
142 8
144 5
145 4
1Holding time may include post-oven heat rise.
(C) A raw or undercooked whole-muscle, intact beef steak may be served or offered for sale
in a ready-to-eat form if:
(1) The food establishment serves a population that is not a highly susceptible
population, P
(2) The steak is labeled to indicate that it meets the definition of “whole-muscle,
intact beef” as specified under ¶ 3-201.11(E), P and
(3) The steak is cooked on both the top and bottom to a surface temperature of one
hundred forty-five degrees Fahrenheit (145°F) or above and a cooked color
change is achieved on all external surfaces. P
(D) A raw animal food such as raw egg, raw fish, raw-marinated fish, raw molluscan
shellfish, or steak tartare; or a partially cooked food such as lightly cooked fish, soft
cooked eggs, or rare meat other than whole-muscle, intact beef steaks as specified in
City of Jefferson, Missouri Food Code Effective 1/1/2017
53
¶(C ) of this section, may be served or offered for sale upon consumer request or
selection in a ready-to-eat form if:
(1) As specified under ¶¶ 3-801.11(C)(1) and (2), the food establishment serves a
population that is not a highly susceptible population; P
(2) The food, if served or offered for service by consumer selection from a
children’s menu, does not contain comminuted meat; P and
(3) The consumer is informed as specified under § 3-603.11 that to ensure its safety,
the food should be cooked as specified under ¶ (A) or (B) of this section;P or
(4) The department approves a special process from ¶ (A) or (B) of this section as
specified in § 8-103.10 based on a HACCP plan that:
(a) Is submitted by the operator and approved as specified under § 8-103.11,
(b) Documents scientific data or other information showing that a lesser
time and temperature regimen results in a safe food, and
(c) Verifies that equipment and procedures for food preparation and
training of food employees at the food establishment meet the approved
conditions of the special process.
3-401.12 Microwave Cooking. Raw animal foods cooked in a microwave oven shall be:
(A) Rotated or stirred throughout or midway during cooking to compensate for uneven
distribution of heat; P
(B) Covered to retain surface moisture; P
(C) Heated to a temperature of at least one hundred sixty-five degrees Fahrenheit (165°F) in
all parts of the food; P and
(D) Allowed to stand covered for two (2) minutes after cooking to obtain temperature
equilibrium. P
3-401.13 Plant Food Cooking for Hot Holding. Fruits and vegetables that are cooked for hot
holding shall be cooked to a temperature of one hundred thirty-five degrees Fahrenheit
(135°F).
3-401.14 Non-Continuous Cooking of Raw Animal Foods. Raw animal foods that are cooked
using a non-continuous cooking process shall be:
(A) Subject to an initial heating process that is no longer than sixty (60) minutes in duration;
P
(B) Immediately after initial heating, cooled according to the time and temperature
parameters specified for cooked time/temperature control for safety food under ¶ 3-
501.14(A); P
City of Jefferson, Missouri Food Code Effective 1/1/2017
54
(C) After cooling, held frozen or cold, as specified for time/temperature control for safety
food under ¶ 3- 501.16(A)(2); P
(D) (D) Prior to sale or service, cooked using a process that heats all parts of the food to a
temperature of at least one hundred sixty-five degrees Fahrenheit (165 °F) for fifteen
(15) seconds; P
(E) Cooled according to the time and temperature parameters specified for cooked
time/temperature control for safety food under ¶ 3-501.14(A) if not either hot held as
specified under ¶ 3- 501.16(A), served immediately, or held using time as a public
health control as specified under § 3-501.19 after complete cooking; P and
(F) Prepared and stored according to written procedures that:
(1) Have obtained prior approval from the regulatory authority;
(2) Are maintained in the food establishment and are available to the regulatory
authorit y upon request;
(3) Describe how the requirements specified under ¶ (A)-(E) of this Section are to
be monitored and documented by the operator and the corrective actions to be
taken if the requirements are not met;
(4) Describe how the foods, after initial heating, but prior to complete cooking, are
to be marked or otherwise identified as foods that must be cooked as specified
under ¶ (D) of this section prior to being offered for sale or service; and
(5) Describe how the foods, after initial heating but prior to cooking as specified
under ¶(D) of this section, are to be separated from read y-to-eat foods as
specified under ¶ 3- 302.11(D).
3-402.11 Parasite Destruction.
(A) Except as specified in ¶ (B) of this section, before service or sale in read y-to-eat form,
raw, raw-marinated, partially cooked, or marinated-partiall y cooked fish shall be:
(1) Frozen and stored at a temperature of negative four degrees Fahrenheit (-4°F) or
below for a minimum of one hundred sixty-eight 168 hours (seven (7) days) in a
freezer; P
(2) Frozen at negative thirty-one degrees Fahrenheit ( 31°F) or below until solid and
stored at negative thirty-one degrees Fahrenheit ( 31°F) or below for a minimum
of fifteen (15) hours; P or
(3) Frozen at negative thirty-one degrees Fahrenheit ( 31°F) or below until solid and
stored at negative four degrees Fahrenheit ( 4°F) or below for a minimum of
twent y- four (24) hours. P
(B) Paragraph (A) of this section does not apply to:
(1) Molluscan shellfish;
City of Jefferson, Missouri Food Code Effective 1/1/2017
55
(2) Tuna of the species Thunnus alalunga, Thunnus albacares (Yellowfin tuna),
Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus
(Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern); or
(3) Aquacultured fish, such as salmon, that:
(a) If raised in open water, are raised in net-pens, or
(b) Are raised in land-based operations such as ponds or tanks, and
(c) Are fed formulated feed, such as pellets, that contains no live parasites
infective to the aquacultured fish.
(4) Fish eggs that have been removed from the skein and rinsed.
3-402.12 Records, Creation and Retention.
(A) Except as specified in ¶ 3-402.11 (B) and ¶ (B) of this section, if raw, raw-marinated,
partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat
form, the person in charge shall record the freezing temperature and time to which the
fish are subjected and shall retain the records of the food establishment for ninety (90)
days be yond the time of service or sale of the fish.
(B) If the fish are frozen by a supplier, a written agreement or statement from the supplier
stipulating that the fish supplied are frozen to a temperature and for a time specified
under § 3-402.11 may substitute for the records specified under ¶ (A) of this section.
(C) If raw, raw-marinated, partially cooked, or marinated-partiall y cooked fish are served or
sold in ready-to-eat form, and the fish are raised and fed as specified in Subparagraph 3-
402.11(B)(3), a written agreement or statement from the supplier or aquaculturist
stipulating that the fish were raised and fed as specified in Subparagraph 3-402.11(B)(3)
shall be obtained by the person in charge and retained in the records of the food
establishment for ninet y (90) calendar days be yond the time of service or sale of the
fish.
3-403.10 Preparation for Immediate Service. Cooked and refrigerated food that is prepared
for immediate service in response to an individual consumer order, such as a roast beef
sandwich au jus, may be served at any temperature.
3-403.11 Reheating for Hot Holding.
(A) Except as specified under ¶¶ (B) and (C) and in ¶ (E) of this section, time/temperature
control for safety food that is cooked, cooled, and reheated for hot holding shall be
reheated so that all parts of the food reach a temperature of at least one hundred sixty-
five degrees Fahrenheit (165°F) for fifteen (15) seconds. P
(B) Except as specified under ¶ (C) of this section, time/temperature control for safety food
reheated in a microwave oven for hold holding shall be reheated so that all parts of the
food reach a temperature of at least one hundred sixty-five degrees Fahrenheit (165°F)
City of Jefferson, Missouri Food Code Effective 1/1/2017
56
and the food is rotated or stirred, covered, and allowed to stand covered for two (2)
minutes after reheating. P
(C) Ready-to-eat food taken from a commercially processed, hermeticall y sealed container,
or from an intact package from a food processing plant that is inspected by the food
regulator y authority that has jurisdiction over the plant, shall be heated to a temperature
of at least one hundred thirty-five degrees Fahrenheit (135°F) for hot holding. P
(D) Reheating for hot holding as specified under ¶¶ (A) – (C) of this section shall be done
rapidly and the time the food is between forty-one degrees Fahrenheit (41°F) and the
temperatures specified under ¶¶ (A) – (C) of this section may not exceed two (2) hours.
P
(E) Remaining unsliced portions of meat roasts that are cooked as specified under ¶ 3-
401.11 (B) may be reheated for hot holding using the oven parameters and minimum
time and temperature conditions specified under ¶ 3-401.11(B).
3-404.11 Treating Juice. Juice packaged in a food establishment shall be:
(A) Treated under a HACCP plan as specified in § 8-201.14 to attain a five (5) log
reduction, which is equal to a 99.999% reduction, of the most resistant microorganism
of public health significance; P or
(B) Labeled, if not treated to yield a five (5) log reduction of the most resistant
microorganism of public health significance:
(1) As specified under § 3-602.11, and
(2) As specified in 21 CFR 101.17(g) Food labeling, warning, notice, and safe
handling statements, juices that have not been specifically processed to prevent,
reduce, or eliminate the presence of pathogens with the following, “WARNING:
This product has not been pasteurized and, therefore, may contain harmful
bacteria that can cause serious illness in children, the elderly, and persons with
weakened immune systems.”P
3-501.11 Frozen Food. Stored frozen foods shall be maintained frozen.
3-501.12 Time/Temperature Control for Safety Food, Slacking. Frozen time/temperature
control for safety food that is slacked to moderate the temperature shall be held:
(A) Under refrigeration that maintains the food temperature at forty-one degrees Fahrenheit
(41°F) or less; or
(B) At any temperature if the food remains frozen.
3-501.13 Thawing. Except as specified in ¶ (D) of this section, time/temperature control for
safety food shall be thawed:
City of Jefferson, Missouri Food Code Effective 1/1/2017
57
(A) Under refrigeration that maintains the food temperature at forty-one degrees Fahrenheit
(41°F) or less; or
(B) Completely submerged under running water:
(1) At a water temperature of sevent y degrees Fahrenheit (70°F) or below,
(2) With sufficient water velocity to agitate and float off loose particles in an
overflow, and
(3) For a period of time that does not allow thawed portions of ready-to-eat food to
rise above forty-one degrees Fahrenheit (41°F), or
(4) For a period of time that does not allow thawed portions of a raw animal food
requiring cooking as specified under ¶ 3-401.11(A) and (B) to be above forty-
one degrees Fahrenheit (41°F), for more than four (4) hours including:
(a) The time the food is exposed to the running water and the time needed
for preparation for cooking, or
(b) The time it takes under refrigeration to lower the food temperature to
forty-one degrees Fahrenheit (41°F);
(C) As part of a cooking process if the food that is frozen is:
(1) Cooked as specified under ¶ 3-401.11(A) or (B) or § 3-401.12, or
(2) Thawed in a microwave oven and immediatel y transferred to conventional
cooking equipment, with no interruption in the process; or
(D) Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for
immediate service in response to an individual consumer’s order.
3-501.14 Cooling.
(A) Cooked time/temperature control for safety food shall be cooled:
(1) Within two (2) hours from one hundred thirty-five degrees Fahrenheit (135°F) to
seventy degrees Fahrenheit (70°F); P and
(2) Within a total of six (6) hours from one hundred thirty-five degrees Fahrenheit
(135°F) to forty-one degrees Fahrenheit (41°F) or less. P
(B) Time/temperature control for safety food shall be cooled within four (4) hours to forty-
one degrees Fahrenheit (41°F) or less if prepared from ingredients at ambient
temperature, such as reconstituted foods and canned tuna. P
(C) Except as specified under ¶ (D) of this section, a time/temperature control for safety
food received in compliance with laws allowing a temperature above fort y-one degrees
Fahrenheit (41°F) during shipment from the supplier as specified in ¶ 3-202.11(B), shall
be cooled within four (4) hours to fort y-one degrees Fahrenheit (41°F) or less. P
City of Jefferson, Missouri Food Code Effective 1/1/2017
58
(D) Raw eggs shall be received as specified under ¶ 3-202.11(C) and immediately placed in
refrigerated equipment that maintains an ambient air temperature of forty-five degrees
Fahrenheit (45ºF) or less. P
3-501.15 Cooling Methods.
(A) Cooling shall be accomplished in accordance with the time and temperature criteria
specified under § 3-501.14 by using one or more of the following methods based on the
t ype of food being cooled:
(1) Placing the food in shallow pans;
(2) Separating the food into smaller or thinner portions;
(3) Using rapid cooling equipment;
(4) Stirring the food in a container placed in an ice water bath;
(5) Using containers that facilitate heat transfer;
(6) Adding ice as an ingredient; or
(7) Other effective methods.
(B) When placed in cooling or cold holding equipment, food containers in which food is
being cooled shall be:
(1) Arranged in the equipment to provide maximum heat transfer through the
container walls; and
(2) Loosel y covered, or uncovered if protected from overhead contamination as
specified under Subparagraph 3-305.11(A)(2), during the cooling period to
facilitate heat transfer from the surface of the food.
3-501.16 Time/Temperature Control for Safety Food, Hot and Cold Holding.
(A) Except during preparation, cooking, or cooling, or when time is used as the public
health control as specified under § 3-501.19, and except as specified under ¶ (B) and in
¶ (C) of this section, time/temperature control for safety food, shall be maintained:
(1) At one hundred thirt y-five degrees Fahrenheit (135°F) or above, except that
roasts cooked to a temperature and for a time specified under § 3-401.11(B) or
reheated as specified in ¶ 3-403.11(E) may be held at a temperature of one
hundred thirty degrees Fahrenheit (130°F) or above, P or
(2) At forty-one degrees Fahrenheit (41°F) or less. P All cold holding temperature
references of forty-one degrees Fahrenheit (41°F) in this Code also include
fort y-five degrees Fahrenheit (45 °F) if existing refrigeration equipment is not
capable of maintaining the food at forty-one degrees Fahrenheit (41°F) or less.
As of December 31, 2013, all refrigerated, time/temperature control for safety
food shall be maintained at a temperature of fort y-one degrees Fahrenheit (41°F)
or less.
City of Jefferson, Missouri Food Code Effective 1/1/2017
59
(B) Eggs that have not been treated to destroy all viable Salmonellae shall be stored in
refrigerated equipment that maintains an ambient air temperature of forty-five degrees
Fahrenheit (45°F) or less. P
(C) Time/temperature control for safety food in a homogenous liquid form may be
maintained outside of the temperature control requirements, as specified under ¶ (A) of
this section, while contained within specially designed equipment that complies with the
design and construction requirements as specified under ¶ 4-204.13(E).
3-501.17 Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking.
(A) Except when packaging food using a reduced ox ygen packaging method as specified
under § 3-502.12, and except as specified in ¶¶ (E) and (F) of this section, refrigerated,
read y-to-eat, time/temperature control for safety food, prepared and held in a food
establishment for more than twenty-four (24) hours shall be clearly marked to indicate
the date or da y b y which the food shall be consumed on the premises, sold, or discarded
when held at a temperature of forty-one degrees Fahrenheit (41°F) or less for a
maximum of seven (7) days or when held at a temperature of forty-five degrees
Fahrenheit (45 °F) or less for a maximum of four (4) days. P
(B) Except as specified in ¶¶ (E) – (G) of this section, refrigerated, read y-to-eat,
time/temperature control for safety food, prepared and packaged b y a food processing
plant shall be clearl y marked, at the time the original container is opened in a food
establishment and if the food is held for more than twenty four (24) hours, to indicate
the date or day by which the food shall be consumed on the premises, sold, or discarded,
based on the temperature and time combinations specified in ¶ (A) of this section and: P
(1) The day the original container is opened in the food establishment shall be
counted as Day 1; P and
(2) The day or date marked by the food establishment may not exceed a
manufacturer’s use-b y-date if the manufacturer determined the use-by date based
on food safety. P
(C) Except as specified in ¶¶ (E) – (G) of this section, a ready-to-eat, time/temperature
control for safety food prepared in a food establishment and subsequently frozen or a
read y-to-eat, time/temperature control for safety food prepared in a food processing
plant and subsequently opened and frozen in a food establishment, shall be clearly
marked: P
(1) As required based on the temperature and time combinations specified in ¶ (A)
of this section; P and
(2) When the food is placed into the freezer, to indicate the length of time before
freezing that the food is held refrigerated and which is, including the day of
preparation; P and
City of Jefferson, Missouri Food Code Effective 1/1/2017
60
(3) When the food is removed from the freezer and is to be consumed within
twent y-four (24) hours, mark the food with the next day as the date with which
the foods shall be consumed, sold or discarded; P or
(4) When the food is removed from the freezer, to indicate the date b y which the
food shall be consumed on the premises, sold or discarded which is: P
(a) Seven (7) days or less after the food is removed from the freezer, minus
the time before freezing, that the food is held refrigerated, if the food is
maintained at forty-one degrees Fahrenheit (41°F) or less before and
after freezing, P or
(b) Four (4) days or less after the food is removed from the freezer, minus
the time before freezing, that the food is held refrigerated, if the food is
maintained at forty-five degrees Fahrenheit (45°F) or less. P
(D) A refrigerated, read y-to-eat, time/temperature control for safety food ingredient or a
portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is
subsequentl y combined with additional ingredients or portions of food shall retain the
date marking of the earliest- prepared or first-prepared ingredient. P
(E) A date marking system that meets the criteria stated in ¶¶ (A) - (C) of this section may
include:
(1) Using a method approved by the regulatory authority for refrigerated, ready-to-
eat time/temperature control for safety food that is frequently rewrapped, such
as lunchmeat or a roast, or for which date marking is impractical, such as soft
serve mix or milk in a dispensing machine;
(2) Marking the date or day of preparation, with a procedure to discard the food on
or before the last date or day by which the food must be consumed on the
premises, sold, or discarded as specified under ¶ (A) of this section;
(3) Marking the date or day the original container is opened in a food
establishment, with a procedure to discard the food on or before the last date or
day by which the food must be consumed on the premises, sold, or discarded as
specified under ¶(B) of this section; or
(4) Using calendar dates, days of the week, color-coded marks, or other effective
marking methods, provided that the marking system is disclosed to the
regulatory authority upon request.
(F) Paragraphs (A) - (C) of this section do not apply to individual meal portions served or
repackaged for sale from a bulk container upon a consumer’s request.
(G) Paragraph (B) of this section does not apply to the following foods prepared and
packaged by a food processing plant inspected by a regulatory authority:
(1) Deli salads, such as ham salad, seafood salad, chicken salad, egg salad, pasta
salad, potato salad, and macaroni salad, manufactured in accordance with 21
CFR 110 Current good manufacturing practice in manufacturing, packing, or
holding human food;
City of Jefferson, Missouri Food Code Effective 1/1/2017
61
(2) Hard cheeses containing not more than thirty-nine percent (39%) moisture as
defined in 21 CFR 133 Cheeses and related cheese products, such as cheddar,
gruyere, parmesan and reggiano, and romano;
(3) Semi-soft cheeses containing more than 39% moisture, but not more than fifty
percent (50%) moisture, as defined in 21 CFR 133 Cheeses and related cheese
products, such as blue, edam, gorgonzola, gouda, and monterey jack;
(4) Cultured dairy products as defined in 21 CFR 131 Milk and cream, such as
yogurt, sour cream, and buttermilk;
(5) Preserved fish products, such as pickled herring and dried or salted cod, and
other acidified fish products defined in 21 CFR 114 Acidified foods;
(6) Shelf stable, dry fermented sausages, such as pepperoni and Genoa salami that
are not labeled “Keep Refrigerated” as specified in 9 CFR 317 Labeling,
marking devices, and containers, and which retain the original casing on the
product;
(7) Shelf stable salt-cured products such as prosciutto and Parma (ham) that are
not labeled “Keep Refrigerated” as specified in 9 CFR 317 Labeling, marking
devices, and containers; and
(8) Unsliced portions of ready-to-eat fermented sausages and salt-cured products
such as cooked bologna and cooked salami with the original casing maintained
on the remaining portion.
3-501.18 Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.
(A) A food specified in ¶¶ 3-501.17(A) - (C) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in ¶ 3-501.17(A),
except time that the product is frozen; P
(2) Is in a container or package that does not bear a date or day; P or
(3) Is inappropriately marked with a date or day that exceeds a temperature and time
combination as specified in ¶ 3-501.17(A). P
(B) Refrigerated, read y-to-eat, time/temperature control for safety food prepared in a food
establishment and dispensed through a vending machine with an automatic shutoff
control shall be discarded if it exceeds a temperature and time combination as specified
in ¶ 3-501.17(A). P
3-501.19 Time as a Public Health Control.
(A) Except as specified under ¶ (D) of this section, if time without temperature control is
used as the public health control for a working supply of time/temperature control for
safety food before cooking, or for read y-to-eat time/temperature control for safety food
that is displayed or held for sale or service:
City of Jefferson, Missouri Food Code Effective 1/1/2017
62
(1) Written procedures shall be prepared in advance, maintained in the food
establishment and made available to the regulatory authority upon request that
specify:
(a) Methods of compliance with Subparagraphs (B)(1) – (3) or (C)(1) – (5)
of this section; and
(b) Methods of compliance with § 3-501.14 for food that is prepared,
cooked, and refrigerated before time is used as a public health control.
(B) If time without temperature control is used as the public health control up to a maximum
of four (4) hours:
(1) The food shall have an initial temperature of fort y-one degrees Fahrenheit (41°F)
or less when removed from cold holding temperature control, or one hundred
thirty-five degrees Fahrenheit (135°F) or greater when removed from hot
holding temperature control; P
(2) The food shall be marked or otherwise identified to indicate the time that is four
(4) hours past the point in time when the food is removed from temperature
control;
(3) The food shall be cooked and served, served at any temperature if read y-to-eat,
or discarded within four (4) hours from the point in time when the food is
removed from temperature control; P and
(4) The food in unmarked containers or packages, or marked to exceed a four (4)
hour limit shall be discarded. P
(C) If time without temperature control is used as the public health control up to a maximum
of six (6) hours:
(1) The food shall have an initial temperature of fort y-one degrees Fahrenheit (41°F)
or less when removed from temperature control and the food temperature may
not exceed seventy degrees Fahrenheit (70°F) within a maximum time period of
six (6) hours; P
(2) The food shall be monitored to ensure the warmest portion of the food does not
exceed sevent y degrees Fahrenheit (70°F) during the six (6) hour period, unless
an ambient air temperature is maintained that ensures the food does not exceed
seventy degrees Fahrenheit (70°F) during the six (6) hour holding period; P
(3) The food shall be marked or otherwise identified to indicate:
(a) The time when the food is removed from forty-one degrees Fahrenheit
(41°F) or less cold holding temperature control, P and
(b) The time that is six (6) hours past the point in time when the food is
removed from cold holding temperature control; P
(1) The food shall be:
(a) Discarded if the temperature of the food exceeds seventy degrees
Fahrenheit (70°F), P or
City of Jefferson, Missouri Food Code Effective 1/1/2017
63
(b) Cooked and served, served at any temperature if read y-to-eat, or
discarded within a maximum of six (6) hours from the point in time
when the food is removed from forty-one degrees Fahrenheit (41°F) or
less cold holding temperature control; P and
(2) The food in unmarked containers or packages, or marked with a time that
exceeds the six (6) hour limit shall be discarded. P
(D) A food establishment that serves a highly susceptible population may not use time as
specified under ¶¶ (A), (B), or (C) of this section as the public health control for raw
eggs.
3-502.11 Special Processes. A food establishment shall obtain approval for a special
process from the regulatory authority as specified in § 8-103.10 and under § 8-103.11
before:
(A) Smoking food as a method of food preservation rather than as a method of flavor
enhancement; P
(B) Curing food; P
(C) Using food additives or adding components such as vinegar:
(1) As a method of food preservation rather than as a method of flavor
enhancement, P or
(2) To render a food so that it is not time/temperature for safety food; P
(D) Packaging food using a reduced ox ygen packaging method except where the growth of
and toxin formation by Clostridium botulinum and the growth of Listeria
monocytogenes are controlled as specified under § 3-502.12; P
(E) Operating a molluscan shellfish life-support system display tank used to store and
display shellfish that are offered for human consumption; P
(F) Custom processing animals; P
(G) Sprouting seeds or beans; P or
(H) Preparing food by another method that is determined by the regulatory authority to
require approval. P
3-502.12 Reduced Oxygen Packaging Without a Special Process, Criteria.
(A) Except for a food establishment that obtains approval as specified under § 3-502.11, a
food establishment that packages time/temperature control for safety food using a
reduced ox ygen packaging method shall control the growth and toxin formation of
Clostridium botulinum and the growth of Listeria monocytogenes.P
City of Jefferson, Missouri Food Code Effective 1/1/2017
64
(B) A food establishment that packages time/temperature control for safety food using a
reduced ox ygen packaging method shall have a HACCP plan that contains the
information specified under § 8-201.14 and that:
(1) Identifies the food to be packaged;
(2) Except as specified under ¶¶ (C) - (E) of this section, requires that the packaged
food shall be maintained at forty-one degrees Fahrenheit (41°F) or less and meet
at least one (1) of the following criteria:
(a) Has an aw of ninety-one hundredths (0.91) or less,
(b) Has a pH of four and six tenths (4.6) or less,
(c) Is a meat or poultr y product cured at a food processing plant regulated by
the USDA using substances specified in 9 CFR 424.21, Use of food
ingredients and sources of radiation, and is received in an intact package,
or
(d) Is a food with a high level of competing organisms such as raw meat, raw
poultry, or raw vegetables;
(3) Describes how the package shall be prominentl y and conspicuously labeled on
the principal display panel in bold type on a contrasting background, with
instructions to:
(a) Maintain the food at forty-one degrees Fahrenheit (41°F) or below, and
(b) Discard the food if within fourteen (14) calendar days of its packaging it
is not served for on-premises consumption, or consumed if served or sold
for off- premises consumption;
(4) Limits the refrigerated shelf life to no more than fourteen (14) calendar days
from packaging to consumption, except the time the product is maintained
frozen, or the original manufacturer's "sell by" or "use by" date, whichever
occurs first; P
(5) Includes operational procedures that:
(a) Prohibit contacting read y-to-eat food with bare hands as specified under
¶ 3- 301.11(B),
(b) Identif y a designated work area and the method by which:
(i) Physical barriers or methods of separation of raw foods and
read y-to-eat foods minimize cross contamination, and
(ii) Access to the processing equipment is limited to responsible
trained personnel familiar with the potential hazards of the
operation, and
(c) Delineate cleaning and sanitization procedures for food-contact surfaces;
and
(6) Describes the training program that ensures that the individual responsible for
the reduced ox ygen packaging operation understands the:
City of Jefferson, Missouri Food Code Effective 1/1/2017
65
(a) Concepts required for a safe operation,
(b) Equipment and facilities, and
(c) Procedures specified under Subparagraph (B)(5) of this section and § 8-
201.14.
(C) Except for fish that is frozen before, during, and after packaging, a food establishment
may not package fish using a reduced ox ygen packaging method. P
(D) Except as specified under ¶ (C) of this section, a food establishment that packages food
using a cook-chill or sous vide process shall:
(1) Implement a HACCP plan that contains the information as specified under § 8-
201.14;
(2) Ensure the food is:
(a) Prepared and consumed on the premises, or prepared and consumed off
the premises but within the same business entity with no distribution or
sale of the packaged product to another business entity or the consumer,
(b) Cooked to heat all parts of the food to a temperature and for a time as
specified under § 3-401.11, P
(c) Protected from contamination before and after cooking as specified under
Parts 3- 3 and 3-4, P
(d) Placed in a package with an ox ygen barrier and sealed before cooking, or
placed in a package and sealed immediately after cooking and before
reaching a temperature below one hundred thirty-five degrees Fahrenheit
(135°F), P
(e) Cooled to forty-one degrees Fahrenheit (41°F) in the sealed package or
bag as specified under § 3-501.14 and subsequently: P
(i) Cooled to thirty-four degrees Fahrenheit (34°F) within forty-eight
(48) hours of reaching fort y-one degrees Fahrenheit (41°F) and
held at that temperature until consumed or discarded within thirty
(30) days after the date of packaging; P
(ii) Cooled to thirty-four degrees Fahrenheit (34°F) within forty-eight
(48) hours of reaching fort y-one degrees Fahrenheit (41°F),
removed from refrigeration equipment that maintains a thirty-four
degrees Fahrenheit (34°F) food temperature and then held at
forty-one degrees Fahrenheit (41°F) or less for no more than
sevent y-two (72) hours, at which time the food must be
consumed or discarded; P
(iii) Cooled to thirty-eight degrees Fahrenheit (38°F) or less within
twenty-four (24) hours of reaching forty-one degrees Fahrenheit
(41°F) and held there for no more than seventy-two (72) hours
City of Jefferson, Missouri Food Code Effective 1/1/2017
66
from packaging, at which time the food must be consumed or
discarded; P or
(iv) Held frozen with no shelf life restriction while frozen until
consumed or used.P
(f) Held in a refrigeration unit that is equipped with an electronic s ystem that
continuously monitors time and temperature and is visually examined for
proper operation twice daily,
(g) If transported off-site to a satellite location of the same business entity,
equipped with verifiable electronic monitoring devices to ensure that
times and temperatures are monitored during transportation, and
(h) Labeled with the product name and the date packaged; and
(3) Maintain the records required to confirm that cooling and cold holding
refrigeration time/temperature parameters are required as part of the HACCP
plan and:
(a) Make such records available to the regulatory authority upon request, and
(b) Hold such records for at least six (6) months; and
(4) Implement written operational procedures as specified under Subparagraph
(B)(5) of this section and a training program as specified under Subparagraph
(B)(6) of this section.
(E) A food establishment that packages cheese using a reduced ox ygen packaging method
shall:
(1) Limit the cheeses packaged to those that are commercially manufactured in a
food processing plant with no ingredients added in the food establishment and
that meet the Standards of Identity as specified in 21 CFR 133.150 Hard cheeses,
21 CFR 133.169 Pasteurized process cheese or 21 CFR 133.187 Semisoft
cheeses; P
(2) Have a HACCP plan that contains the information specified under § 8-201.14
and as specified under ¶¶(B)(1), (B)(3)(a), (B)(5) and (B)(6) of this section;
(3) Labels the package on the principal display panel with a “use by” date that does
not exceed thirty (30) days from its packaging or the original manufacturer’s
“sell by” or “use b y” date, whichever occurs first; and
(4) Discards the reduced ox ygen packaged cheese if it is not sold for off-premises
consumption or consumed within thirty (30) calendar days of its packaging.
3-601.11 Standards of Identity. Packaged food shall comply with standard of identity
requirements in 21 CFR 131-169 and 9 CFR 319 Definitions and standards of identity
or composition, and the general requirements in 21 CFR 130 – Food Standards:
General and 9 CFR 319 Subpart A- General.
City of Jefferson, Missouri Food Code Effective 1/1/2017
67
3-601.12 Honestly Presented.
(A) Food shall be offered for human consumption in a way that does not mislead or
misinform the consumer.
(B) Food or color additives, colored overwraps, or lights may not be used to misrepresent
the true appearance, color, or quality of a food.
3-602.11 Food Labels.
(A) Food packaged in a food establishment, shall be labeled as specified in law, including
21CFR 101 – Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.
(B) Label information shall include:
(1) The common name of the food, or absent a common name, an adequately
descriptive identity statement;
(2) If made from two (2) or more ingredients, a list of ingredients in descending
order of predominance by weight, including a declaration of artificial color or
flavor and chemical preservatives, if contained in the food;
(3) An accurate declaration of the quantity of contents;
(4) The name and place of business of the manufacturer, packer, or distributor; and
(5) The name of the food source for each major food allergen contained in the food
unless the food source is already part of the common or usual name of the
respective ingredient.
(6) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(Q)(3) –
(5), nutrition labeling as specified in 21 CFR 101 – Food Labeling and 9 CFR
317 Subpart B Nutrition Labeling.
(7) For any salmonid fish containing canthaxanthin as a color additive, the labeling
of the bulk fish container, including a list of ingredients, displayed on the retail
container or by other written means, such as a counter card, that discloses the
use of canthaxanthin.
(C) Bulk food that is available for consumer self-dispensing shall be prominently labeled
with the following information in plain view of the consumer:
(1) The manufacturer's or processor's label that was provided with the food; or
(2) A card, sign, or other method of notification that includes the information
specified under Subparagraphs (B)(1), (2), and (5) of this section.
(D) Bulk, unpackaged foods such as bakery products and unpackaged foods that are
portioned to consumer specification need not be labeled if:
(1) A health, nutrient content, or other claim is not made; and
(2) The food is manufactured or prepared on the premises of the food establishment
or at another food establishment or a food processing plant that is owned by the
City of Jefferson, Missouri Food Code Effective 1/1/2017
68
same person and is regulated by the food regulatory agency that has
jurisdiction.
3-602.12 Other Forms of Information.
(A) If required b y law, consumer warnings shall be provided.
(B) Food establishment or manufacturers' dating information on foods may not be concealed
or altered.
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise
Processed to Eliminate Pathogens.
(A) Except as specified in ¶ 3-401.11(C) and Subparagraph 3-401.11(D)(4) and under ¶ 3-
801.11(C), if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is
served or sold raw, undercooked, or without otherwise being processed to eliminate
pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food,
the operator shall inform consumers of the significantly increased risk of consuming
such foods by wa y of a disclosure and reminder, as specified in ¶¶ (B) and (C) of this
section using brochures, deli case or menu advisories, label statements, table tents,
placards, or other effective written means. P
(B) Disclosure shall include:
(1) A description of the animal-derived foods, such as “oysters on the half shell (raw
oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order);”
or
(2) Identification of the animal-derived foods b y asterisking them to a footnote that
states that the items are served raw or undercooked, or contain (or may contain)
raw or undercooked ingredients.
(C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a
footnote that states:
(1) Regarding the safet y of these items, written information is available upon
request;
(2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may
increase your risk of foodborne illness; or
(3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may
increase your risk of foodborne illness, especially if you have certain medical
conditions.
3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food.
(A) A food that is unsafe, adulterated, or not honestly presented as specified under § 3-
101.11 shall be discarded or reconditioned according to an approved procedure. P
City of Jefferson, Missouri Food Code Effective 1/1/2017
69
(B) Food that is not from an approved source as specified under §§ 3-201.11 - .17 shall be
discarded. P
(C) Ready-to-eat food that may have been contaminated by an emplo yee who has been
restricted or excluded as specified under § 2-201.12 and § 2-201.13 shall be discarded. P
(D) Food that is contaminated by food employees, consumers, or other persons through
contact with their hands, bodily discharges, such as nasal or oral discharges, or other
means shall be discarded.P
3-801.11 Pasteurized Foods, Prohibited Re-Service, and Prohibited Food. In a food
establishment that serves a highly susceptible population:
(A) The following criteria apply to juice:
(1) For the purposes of this paragraph onl y, children who are age nine (9) or less
and receive food in a school, day care setting, or similar facility that provides
custodial care are included as highly susceptible populations;
(2) Prepackaged juice or a prepackaged beverage containing juice, that bears a
warning label as specified in 21 CFR, 101.17(g) Food labeling, warning, notice,
and safe handling statements, Juice that have not been specifically processed to
prevent, reduce, or eliminate the presence of pathogens, or a packaged juice or
beverage containing juice, that bears a warning label as specified under ¶ 3-
404.11(B) may not be served or offered for sale; P and
(3) Unpackaged juice that is prepared on the premises for service or sale in a ready-
to-eat form shall be processed under a HACCP plan that contains the
information specified under § 8-201.14 and as specified in 21 CFR Part 120 –
Hazard Anal ysis and Critical Control Point Systems, Subpart B Pathogen
Reduction, 120.24 Process controls. P
(B) Pasteurized eggs or egg products shall be substituted for raw eggs in the preparation of:P
(1) Foods such as Caesar salad, hollandaise or Béarnaise sauce, mayonnaise,
meringue, eggnog, ice cream, and egg-fortified beverages, P and
(2) Except as specified in ¶ (F) of this section, recipes in which more than one (1)
egg is broken and the eggs are combined; P
(C) The following foods may not be served or offered for sale in a read y-to-eat form: P
(1) Raw animal foods such as raw fish, raw-marinated fish, raw molluscan shellfish,
and steak tartare, P
(2) A partially cooked animal food such as lightl y cooked fish, rare meat, soft-
cooked eggs that are made from raw eggs, and meringue; P and
(3) Raw seed sprouts. P
(D) Under no circumstances shall bare hand contact with read y-to-eat food be allowed. P
City of Jefferson, Missouri Food Code Effective 1/1/2017
70
(E) Time onl y, as the public health control as specified under ¶ 3-501.19(D) may not be
used for raw eggs. P
(F) Subparagraph (B)(2) of this section does not apply if:
(1) The raw eggs are combined immediately before cooking for one consumer’s
serving at a single meal, cooked as specified under Subparagraph 3-
401.11(A)(1), and served immediately, such as an omelet, soufflé, or scrambled
eggs;
(2) The raw eggs are combined as an ingredient immediately before baking and the
eggs are thoroughly cooked to a ready-to-eat form, such as a cake, muffin, or
bread; or
(3) The preparation of the food is conducted under a HACCP plan that:
(a) Identifies the food to be prepared,
(b) Prohibits contacting ready-to-eat food with bare hands,
(c) Includes specifications and practices that ensure:
(i) Salmonella Enteritidis growth is controlled before and after
cooking, and
(ii) Salmonella Enteritidis is destroyed by cooking the eggs according
to the temperature and time specified in Subparagraph 3-
401.11(A)(2),
(d) Contains the information specified under § 8-201.14 including
procedures that:
(i) Control cross contamination of ready-to-eat food with raw eggs,
and
(ii) Delineate cleaning and sanitization procedures for food-contact
surfaces; and
(e) Describes the training program that ensures that the food employee
responsible for the preparation of the food understands the procedures to
be used.
(G) Except as specified in paragraph (H) of this section, food may be re-served as specified
under Subparagraph 3-306.14(B)(1) and (2).
(H) Food may not be re-served under the following conditions:
(1) Any food served to patients or clients who are under contact precautions in
medical isolation or quarantine, or protective environment isolation may not be
re-served to others outside.
(2) Packages of food from any patients, clients, or other consumers should not be
re- served to persons in protective environment isolation.
City of Jefferson, Missouri Food Code Effective 1/1/2017
71
Chapter 4: Equipment, Utensils, and Linens
4-101.11 Characteristics. Materials that are used in the construction of utensils and food-
contact surfaces of equipment may not allow the migration of deleterious substances or
impart colors, odors, or tastes to food and under normal use conditions shall be: P
(A) Safe; P
(B) Durable, corrosion-resistant, and nonabsorbent;
(C) Sufficient in weight and thickness to withstand repeated warewashing;
(D) Finished to have a smooth, easily cleanable surface; and
(E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and
decomposition.
4-101.12 Cast Iron, Use Limitation.
(A) Except as specified in ¶¶ (B) and (C) of this section, cast iron may not be used for
utensils or food-contact surfaces of equipment.
(B) Cast iron may be used as a surface for cooking.
(C) Cast iron may be used in utensils for serving food if the utensils are used only as part of
an uninterrupted process from cooking through service.
4-101.13 Lead, Use Limitation.
(A) Ceramic, china, and crystal utensils, and decorative utensils such as hand painted
ceramic or china that are used in contact with food shall be lead-free or contain levels of
lead not exceeding the limits of the following utensil categories: P
Utensil Category Ceramic Article Description Maximum Lead mg/L
Beverage Mugs, Cups,
Pitchers
Coffee Mugs 0.5
Large Hollowware
(excluding pitchers)
Bowls > to 1.1 Liter
(1.16 Quart)
1
Small Hollowware
(excluding cups and mugs)
Bowls < 1.1 Liter
(1.16 Quart)
2.0
Flat Tableware Plates, Saucers 3.0
(B) Pewter allo ys containing lead in excess of five hundredths of one percent (0.05%) may
not be used as a food-contact surface. P
City of Jefferson, Missouri Food Code Effective 1/1/2017
72
(C) Solder and flux containing lead in excess of two tenths of one percent (0.2%) may not
be used as a food-contact surface.
4-101.14 Copper, Use Limitation.
(A) Except as specified in ¶ (B) of this section, copper and copper alloys such as brass may
not be used in contact with a food that has a pH below six (6) such as vinegar, fruit
juice, or wine or for a fitting or tubing installed between a backflow prevention device
and a carbonator. P
(B) Copper and copper alloys may be used in contact with beer brewing ingredients that
have a pH below six (6) in the prefermentation and fermentation steps of a beer brewing
operation such as a brewpub or microbrewery.
4-101.15 Galvanized Metal, Use Limitation. Galvanized metal may not be used for utensils or
food-contact surfaces of equipment that are used in contact with acidic food. P
4-101.16 Sponges, Use Limitation. Sponges may not be used in contact with cleaned and
sanitized or in-use food-contact surfaces.
4-101.17 Wood, Use Limitation.
(A) Except as specified in ¶¶ (B), (C), and (D) of this section, wood and wood wicker may
not be used as a food-contact surface.
(B) Hard maple or an equivalently hard, close-grained wood may be used for:
(1) Cutting boards; cutting blocks; bakers' tables; and utensils such as rolling pins,
doughnut dowels, salad bowls, and chopsticks; and
(2) Wooden paddles used in confectionery operations for pressure scraping kettles
when manually preparing confections at a temperature of two hundred thirty
degrees Fahrenheit (230°F) or above.
(C) Whole, uncut, raw fruits and vegetables, and nuts in the shell may be kept in the wood
shipping containers in which they were received, until the fruits, vegetables, or nuts are
used.
(D) If the nature of the food requires removal of rinds, peels, husks, or shells before
consumption, the whole, uncut, raw food may be kept in:
(1) Untreated wood containers; or
(2) Treated wood containers if the containers are treated with a preservative that
meets requirements specified in 21 CFR 178.3800 Preservatives for wood.
City of Jefferson, Missouri Food Code Effective 1/1/2017
73
4-101.18 Nonstick Coatings, Use Limitation. Multiuse kitchenware such as frying pans,
griddles, sauce pans, cookie sheets, and waffle bakers that have a perfluorocarbon
resin coating shall be used with non-scoring or non-scratching utensils and cleaning
aids.
4-101.19 Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment that are
exposed to splash, spillage, or other food soiling or that require frequent cleaning shall
be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
4-102.11 Characteristics. Materials that are used to make single-service and single-use
articles:
(A) May not:
(1) Allow the migration of deleterious substances, P or
(2) Impart colors, odors, or tastes to food; and
(B) Shall be:
(1) Safe, P and
(2) Clean.
4-201.11 Equipment and Utensils. Equipment and utensils shall be designed and constructed
to be durable and to retain their characteristic qualities under normal use conditions.
4-201.12 Food Temperature Measuring Devices. Food temperature measuring devices may
not have sensors or stems constructed of glass, except that thermometers with glass
sensors or stems that are encased in a shatterproof coating such as candy
thermometers may be used. P
4-202.11 Food-Contact Surfaces.
(A) Multiuse food-contact surfaces shall be:
(1) Smooth; P
(2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar
imperfections; P
(3) Free of sharp internal angles, corners, and crevices; P
(4) Finished to have smooth welds and joints; P and
(5) Except as specified in ¶ (B) of this section, accessible for cleaning and
inspection by one of the following methods:
City of Jefferson, Missouri Food Code Effective 1/1/2017
74
(a) Without being disassembled,
(b) By disassembling without the use of tools, or
(c) By eas y disassembling with the use of handheld tools commonly
available to maintenance and cleaning personnel such as screwdrivers,
pliers, open-end wrenches, and Allen wrenches.
(B) Subparagraph (A)(5) of this section does not apply to cooking oil storage tanks,
distribution lines for cooking oils, or beverage syrup lines or tubes.
4-202.12 CIP Equipment.
(A) CIP equipment shall meet the characteristics specified under § 4-202.11 and shall be
designed and constructed so that:
(1) Cleaning and sanitizing solutions circulate throughout a fixed system and
contact all interior food-contact surfaces, and
(2) The system is self-draining or capable of being completely drained of cleaning
and sanitizing solutions; and
(B) CIP equipment that is not designed to be disassembled for cleaning shall be designed
with inspection access points to ensure that all interior food-contact surfaces throughout
the fixed system are being effectivel y cleaned.
4-202.13 "V" Threads, Use Limitation. Except for hot oil cooking or filtering equipment,
"V" t ype threads ma y not be used on food-contact surfaces.
4-202.14 Hot Oil Filtering Equipment. Hot oil filtering equipment shall meet the
characteristics specified under § 4-202.11 or § 4-202.12 and shall be readily
accessible for filter replacement and cleaning of the filter.
4-202.15 Can Openers. Cutting or piercing parts of can openers shall be readily removable
for cleaning and for replacement.
4-202.16 Nonfood-Contact Surfaces. Nonfood-contact surfaces shall be free of
unnecessar y ledges, projections, and crevices, and designed and constructed to
allow easy cleaning and to facilitate maintenance.
4-202.17 Kick Plates, Removable. Kick plates shall be designed so that the areas behind them
are accessible for inspection and cleaning by being:
City of Jefferson, Missouri Food Code Effective 1/1/2017
75
(A) Removable by one of the methods specified under Subparagraph 4-202.11(A)(5) or
capable of being rotated open; and
(B) Removable or capable of being rotated open without unlocking equipment doors.
4-202.18 Ventilation Hood Systems, Filters. Filters or other grease extracting equipment shall
be designed to be readil y removable for cleaning and replacement if not designed to be
cleaned in place.
4-203.11 Temperature Measuring Devices, Food.
(A) Food temperature measuring devices that are scaled only in Celsius or dually scaled in
Celsius and Fahrenheit shall be accurate to plus or minus one degree Celsius (±1.0°C)
in the intended range of use.
(B) Food temperature measuring devices that are scaled only in Fahrenheit shall be
accurate to plus or minus two degrees Fahrenheit (±2.0°F) in the intended range of
use.
4-203.12 Temperature Measuring Devices, Ambient Air and Water.
(A) Ambient air and water temperature measuring devices that are scaled in Celsius or
duall y scaled in Celsius and Fahrenheit shall be designed to be easily readable and
accurate to plus or minus one and one-half degree Celsius (±1.5°C) in the intended
range of use.
(B) Ambient air and water temperature measuring devices that are scaled onl y in
Fahrenheit shall be accurate to plus or minus three degrees Fahrenheit (±3°F) in the
intended range of use.
4-203.13 Pressure Measuring Devices, Mechanical Warewashing Equipment. Pressure
measuring devices that display the pressures in the water supply line for the fresh hot
water sanitizing rinse shall have increments of seven (7) kilopascals (one pound (1 lb)
per square inch) or smaller and shall be accurate to plus or minus fourteen (± 14)
kilopascals (plus or minus two pounds (± 2 lb) per square inch) in the range indicated
on the manufacturer’s data plate.
4-204.11 Ventilation Hood Systems, Drip Prevention. Exhaust ventilation hood systems in
food preparation and warewashing areas including components such as hoods, fans,
guards, and ducting shall be designed to prevent grease or condensation from draining
or dripping onto food, equipment, utensils, linens, and single-service and single-use
articles.
City of Jefferson, Missouri Food Code Effective 1/1/2017
76
4-204.12 Equipment Openings, Closures and Deflectors.
(A) A cover or lid for equipment shall overlap the opening and be sloped to drain.
(B) An opening located within the top of a unit of equipment that is designed for use with
a cover or lid shall be flanged upward at least five (5) millimeters (two-tenths 0.2”of
one inch).
(C) Except as specified under ¶ (D) of this section, fixed piping, temperature measuring
devices, rotar y shafts, and other parts extending into equipment shall be provided with
a watertight joint at the point where the item enters the equipment.
(D) If a watertight joint is not provided:
(1) The piping, temperature measuring devices, rotary shafts, and other parts
extending through the openings shall be equipped with an apron designed to
deflect condensation, drips, and dust from openings into the food; and
(2) The opening shall be flanged upward as specified under ¶ (B) of this section.
4-204.13 Dispensing Equipment, Protection of Equipment and Food. In equipment that
dispenses or vends liquid food or ice in unpackaged form:
(A) The deliver y tube, chute, orifice, and splash surfaces directl y above the container
receiving the food shall be designed in a manner, such as with barriers, baffles, or drip
aprons, so that drips from condensation and splash are diverted from the opening of
the container receiving the food;
(B) The deliver y tube, chute, and orifice shall be protected from manual contact such as by
being recessed;
(C) The deliver y tube or chute and orifice of equipment used to vend liquid food or ice in
unpackaged form to self-service consumers shall be designed so that the delivery tube
or chute and orifice are protected from dust, insects, rodents, and other contamination
by a self-closing door if the equipment is:
(1) Located in an outside area that does not otherwise afford the protection of an
enclosure against the rain, windblown debris, insects, rodents, and other
contaminants that are present in the environment, or
(2) Available for self-service during hours when it is not under the full-time
supervision of a food emplo yee; and
(D) The dispensing equipment actuating lever or mechanism and filling device of
consumer self-service beverage dispensing equipment shall be designed to prevent
contact with the lip-contact surface of glasses or cups that are refilled.
(E) Dispensing equipment in which time/temperature control for safety food in a
homogenous liquid form is maintained outside of the temperature control requirements
as specified under ¶ 3- 501.16(C) shall:
City of Jefferson, Missouri Food Code Effective 1/1/2017
77
(1) Be specificall y designed and equipped to maintain the commercial sterility of
asepticall y packaged food in a homogenous liquid form for a specified duration
from the time of opening the packaging within the equipment; P and
(2) Conform to the requirements for this equipment as specified in NSF/ANSI 18-
2006- Manual Food and Beverage Dispensing equipment. P
4-204.14 Vending Machine, Vending Stage Closure. The dispensing compartment of a
vending machine including a machine that is designed to vend prepackaged snack
food that is not time/temperature for safety food such as chips, part y mixes, and
pretzels shall be equipped with a self- closing door or cover if the machine is:
(A) Located in an outside area that does not otherwise afford the protection of an enclosure
against the rain, windblown debris, insects, rodents, and other contaminants that are
present in the environment; or
(B) Available for self-service during hours when it is not under the full-time supervision of
a food employee.
4-204.15 Bearings and Gear Boxes, Leakproof. Equipment containing bearings and gears
that require lubricants shall be designed and constructed so that the lubricant cannot
leak, drip, or be forced into food or onto food-contact surfaces.
4-204.16 Beverage Tubing, Separation. Except for cold plates that are constructed
integrally with an ice storage bin, beverage tubing and cold-plate beverage cooling
devices may not be installed in contact with stored ice.
4-204.17 Ice Units, Separation of Drains. Liquid waste drain lines may not pass through an
ice machine or ice storage bin.
4-204.18 Condenser Unit, Separation. If a condenser unit is an integral component of
equipment, the condenser unit shall be separated from the food and food storage
space by a dustproof barrier.
4-204.19 Can Openers on Vending Machines. Cutting or piercing parts of can openers on
vending machines shall be protected from manual contact, dust, insects, rodents, and
other contamination.
City of Jefferson, Missouri Food Code Effective 1/1/2017
78
4-204.110 Molluscan Shellfish Tanks.
(A) Except as specified under ¶ (B) of this section, molluscan shellfish life-support system
display tanks ma y not be used to store or display shellfish that are offered for human
consumption and shall be conspicuously marked so that it is obvious to the consumer
that the shellfish are for display onl y.
(B) Molluscan shellfish life-support system displa y tanks that are used to store or display
shellfish that are offered for human consumption shall be operated and maintained in
accordance with a special process approved b y the department as specified in § 8-
103.10 and a HACCP plan that:
(1) Is submitted b y the operator and approved as specified under § 8-103.11; and
(2) Ensures that:
(a) Water used with fish other than molluscan shellfish does not flow into
the molluscan tank,
(b) The safety and quality of the shellfish as they were received are not
compromised by the use of the tank, and
(c) The identity of the source of the shellstock is retained as specified under
§ 3- 203.12.
4-204.111 Vending Machines, Automatic Shutoff.
(A) A machine vending time/temperature control for safety food shall have an automatic
control that prevents the machine from vending food:
(1) If there is a power failure, mechanical failure, or other condition that results in
an internal machine temperature that cannot maintain food temperatures as
specified under Chapter 3; P and
(2) If a condition specified under Subparagraph (A)(1) of this section occurs, until
the machine is serviced and restocked with food that has been maintained at
temperatures specified under Chapter 3. P
(B) When the automatic shutoff within a machine vending time/temperature control for
safety food is activated:
(1) In a refrigerated vending machine, the ambient temperature may not exceed
fort y-one degrees Fahrenheit (41°F) for more than thirty (30) minutes
immediately after the machine is filled, serviced, or restocked; P or
(2) In a hot holding vending machine, the ambient temperature may not be less than
one hundred thirty-five degrees Fahrenheit (135°F) for more than one-hundred
twenty
(120) minutes immediately after the machine is filled, serviced, or restocked. P
City of Jefferson, Missouri Food Code Effective 1/1/2017
79
4-204.112 Temperature Measuring Devices.
(A) In a mechanicall y refrigerated or hot food storage unit, the sensor of a temperature
measuring device shall be located to measure the air temperature or a simulated
product temperature in the warmest part of a mechanically refrigerated unit and in the
coolest part of a hot food storage unit.
(B) Except as specified in ¶ (C) of this section, cold or hot holding equipment used for
time/temperature control for safety food shall be designed to include and shall be
equipped with at least one (1) integral or permanentl y affixed temperature measuring
device that is located to allow eas y viewing of the device's temperature display.
(C) Paragraph (B) of this section does not apply to equipment for which the placement of
a temperature measuring device is not a practical means for measuring the ambient
air surrounding the food because of the design, type, and use of the equipment, such
as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food
transport containers, and salad bars.
(D) Temperature measuring devices shall be designed to be easily readable.
(E) Food temperature measuring devices and water temperature measuring devices on
warewashing machines shall have a numerical scale, printed record, or digital readout
in increments no greater than one degree Celsius (1°C) or two degrees Fahrenheit
(2°F) in the intended range of use.
4-204.113 Warewashing Machine, Data Plate Operating Specifications. A warewashing
machine shall be provided with an easily accessible and readable data plate affixed to
the machine by the manufacturer that indicates the machine's design and operation
specifications including the:
(A) Temperatures required for washing, rinsing, and sanitizing;
(B) Pressure required for the fresh water sanitizing rinse unless the machine is designed to
use only a pumped sanitizing rinse; and
(C) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
4-204.114 Warewashing Machines, Internal Baffles. Warewashing machine wash and
rinse tanks shall be equipped with baffles, curtains, or other means to minimize
internal cross contamination of the solutions in wash and rinse tanks.
4-204.115 Warewashing Machines, Temperature Measuring Devices. A warewashing
machine shall be equipped with a temperature measuring device that indicates the
temperature of the water:
(A) In each wash and rinse tank; and
City of Jefferson, Missouri Food Code Effective 1/1/2017
80
(B) As the water enters the hot water sanitizing final rinse manifold or in the chemical
sanitizing solution tank.
4-204.116 Manual Warewashing Equipment, Heaters and Baskets. If hot water is used
for sanitization in manual warewashing operations, the sanitizing compartment of the
sink shall be:
(A) Designed with an integral heating device that is capable of maintaining water at a
temperature not less than one hundred sevent y-one degrees Fahrenheit (171°F); and
(B) Provided with a rack or basket to allow complete immersion of equipment and utensils
into the hot water.
4-204.117 Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers.
A warewashing machine that is installed after January 2000 shall be equipped to:
(A) Automatically dispense detergents and sanitizers; and
(B) Incorporate a visual means to verif y that detergents and sanitizers are automatically
dispensed and delivered or a visual or audible alarm to signal if the detergents and
sanitizers are not delivered to the respective washing and sanitizing cycles.
4-204.118 Warewashing Machines, Flow Pressure Device.
(A) Warewashing machines that provide a fresh hot water sanitizing rinse shall be
equipped with a pressure gauge or similar device such as a transducer that measures
and displays the water pressure in the supply line immediatel y before entering the
warewashing machine; and
(B) If the flow pressure measuring device is upstream of the fresh hot water sanitizing
rinse control valve, the device shall be mounted in a one-fourth inch (1/4”) Iron Pipe
Size (IPS) valve.
(C) Paragraphs (A) and (B) of this section do not apply to a machine that uses only a
pumped or recirculated sanitizing rinse.
4-204.119 Warewashing Sinks and Drainboards, Self-Draining. Sinks and drainboards of
warewashing sinks and machines shall be self-draining.
4-204.120 Equipment, Drainage. Equipment compartments that are subject to accumulation
of moisture due to conditions such as condensation, food or beverage drip, or water
from melting ice shall be sloped to an outlet that allows complete draining.
City of Jefferson, Missouri Food Code Effective 1/1/2017
81
4-204.121 Vending Machines, Liquid Waste Products.
(A) Vending machines designed to store beverages that are packaged in containers made
from paper products shall be equipped with diversion devices and retention pans or
drains for container leakage.
(B) Vending machines that dispense liquid food in bulk shall be:
(1) Provided with an internally mounted waste receptacle for the collection of drip,
spillage, overflow, or other internal wastes; and
(2) Equipped with an automatic shutoff device that will place the machine out of
operation before the waste receptacle overflows.
(C) Shutoff devices specified under Subparagraph (B)(2) of this section shall prevent
water or liquid food from continuously running if there is a failure of a flow control
device in the water or liquid food system or waste accumulation that could lead to
overflow of the waste receptacle.
4-204.122 Case Lot Handling Apparatuses, Moveability. Apparatuses, such as dollies,
pallets, racks, and skids used to store and transport large quantities of packaged foods
received from a supplier in a cased or overwrapped lot, shall be designed to be
moved by hand or by convenientl y available apparatuses such as hand trucks and
forklifts.
4-204.123 Vending Machine Doors and Openings.
(A) Vending machine doors and access opening covers to food and container storage
spaces shall be tight-fitting so that the space along the entire interface between the
doors or covers and the cabinet of the machine, if the doors or covers are in a closed
position, is no greater than one-sixteenth inch (1/16”) by:
(1) Being covered with louvers, screens, or materials that provide an equivalent
opening of not greater than twelve (12) or more mesh to one inch (1”);
(2) Being effectively gasketed;
(3) Having interface surfaces that are at least one-half inch (1/2”) wide; or
(4) Jambs or surfaces used to form an L-shaped entry path to the interface.
(B) Vending machine service connection openings through an exterior wall of a machine
shall be closed b y sealants, clamps, or grommets so that the openings are no larger
than one-sixteenth inch (1/16”).
4-205.10 Food Equipment, Certification and Classification. Food equipment that is
certified or classified for sanitation by an American National Standards Institute
(ANSI)-accredited certification program is deemed to compl y with Parts 4-1 and 4-2
of this Chapter.
City of Jefferson, Missouri Food Code Effective 1/1/2017
82
4-301.11 Cooling, Heating, and Holding Capacities. Equipment for cooling and heating
food, and holding cold and hot food, shall be sufficient in number and capacit y to
provide food temperatures as specified under Chapter 3.
4-301.12 Manual Warewashing, Sink Compartment Requirements.
(A) Except as specified in ¶ (C) of this section, a sink with at least three (3) compartments
shall be provided for manually washing, rinsing, and sanitizing equipment and
utensils.
(B) Sink compartments shall be large enough to accommodate immersion of the largest
equipment and utensils. If equipment or utensils are too large for the warewashing
sink, a warewashing machine or alternative equipment as specified in ¶ (C) of this
section shall be used.
(C) Alternative manual warewashing equipment may be used when there are special
cleaning needs or constraints and its use is approved. Alternative manual
warewashing equipment may include:
(1) High-pressure detergent sprayers;
(2) Low- or line-pressure spray detergent foamers;
(3) Other task-specific cleaning equipment;
(4) Brushes or other implements; or
(5) 2-compartment sinks as specified under ¶¶ (D) and (E) of this section; or
(6) Receptacles that substitute for the compartments of a multi-compartment sink.
(D) Before a two (2) compartment sink is used:
(1) The operator shall have its use approved; and
(2) The operator shall limit the number of kitchenware items cleaned and sanitized
in the two (2) compartment sink, and shall limit warewashing to batch operations
for cleaning kitchenware such as between cutting one type of raw meat and
another or cleanup at the end of a shift, and shall:
(a) Make up the cleaning and sanitizing solutions immediately before use
and drain them immediately after use, and
(b) Use a detergent-sanitizer to sanitize and apply the detergent- sanitizer in
accordance with the manufacturer’s label instructions and as specified
under § 4- 501.115, or
(c) Use a hot water sanitization immersion step as specified under ¶ 4-
603.16(C).
City of Jefferson, Missouri Food Code Effective 1/1/2017
83
(E) A 2-compartment sink may not be used for warewashing operations where cleaning
and sanitizing solutions are used for a continuous or intermittent flow of kitchenware
or tableware in an ongoing warewashing process.
4-301.13 Drainboards. Drainboards, utensil racks, or tables large enough to accommodate
all soiled and cleaned items that may accumulate during hours of operation shall be
provided for necessary utensil holding before cleaning and after sanitizing.
4-301.14 Ventilation Hood Systems, Adequacy. Ventilation hood systems and devices shall
be sufficient in number and capacity to prevent grease or condensation from
collecting on walls and ceilings.
4-301.15 Clothes Washers and Dryers.
(A) Except as specified in ¶ (B) of this section, if work clothes or linens are laundered on
the premises, a mechanical clothes washer and dryer shall be provided and used.
(B) If on-premises laundering is limited to wiping cloths intended to be used moist, or
wiping cloths are air-dried as specified under § 4-901.12, a mechanical clothes washer
and dryer need not be provided.
4-302.11 Utensils, Consumer Self-Service. A food dispensing utensil shall be available for
each container displayed at a consumer self-service unit such as a buffet or salad bar.
4-302.12 Food Temperature Measuring Devices.
(A) Food temperature measuring devices shall be provided and readily accessible for use
in ensuring attainment and maintenance of food temperatures as specified under
Chapter 3.
(B) A temperature measuring device with a suitable small-diameter probe that is designed
to measure the temperature of thin masses shall be provided and readily accessible to
accuratel y measure the temperature in thin foods such as meat patties and fish filets.
4-302.13 Temperature Measuring Devices, Manual Warewashing. In manual
warewashing operations, a temperature measuring device shall be provided and
readil y accessible for frequently measuring the washing and sanitizing temperatures.
4-302.14 Sanitizing Solutions, Testing Devices. A test kit or other device that accuratel y
measures the concentration in mg/L of sanitizing solutions shall be provided.
City of Jefferson, Missouri Food Code Effective 1/1/2017
84
4-401.11 Equipment, Clothes Washers and Dryers, and Storage Cabinets, Contamination
Prevention.
(A) Except as specified in ¶ (B) of this section, equipment, a cabinet used for the storage
of food, or a cabinet that is used to store cleaned and sanitized equipment, utensils,
laundered linens, and single-service and single-use articles may not be located:
(1) In locker rooms;
(2) In toilet rooms;
(3) In garbage rooms;
(4) In mechanical rooms;
(5) Under sewer lines that are not shielded to intercept potential drips;
(6) Under leaking water lines including leaking automatic fire sprinkler heads or
under lines on which water has condensed;
(7) Under open stairwells;
(8) In a room with a mechanical clothes washer or dryer; or
(9) Under other sources of contamination.
(B) A storage cabinet used for linens or single-service or single-use articles may be stored
in a locker room.
(C) If a mechanical clothes washer or dryer is provided, it shall be located so that the
washer or dr yer is protected from contamination and only where there is no exposed
food; clean equipment, utensils, and linens; and unwrapped single-service and single-
use articles.
4-402.11 Fixed Equipment, Spacing or Sealing.
(A) Equipment that is fixed because it is not easil y moveable shall be installed so that it is:
(1) Spaced to allow access for cleaning along the sides, behind, and above the
equipment;
(2) Spaced from adjoining equipment, walls, and ceilings a distance of not more than
one thirty-second inch (1/32”); or
(3) Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or
seepage.
(B) Counter-mounted equipment that is not easily moveable shall be installed to allow
cleaning of the equipment and areas underneath and around the equipment by being:
(1) Sealed; or
(2) Elevated on legs as specified under ¶ 4-402.12(D).
City of Jefferson, Missouri Food Code Effective 1/1/2017
85
4-402.12 Fixed Equipment, Elevation or Sealing.
(A) Except as specified in ¶¶ (B) and (C) of this section, floor-mounted equipment that is
not easil y moveable shall be sealed to the floor or elevated on legs that provide at least
a six inch (6”) clearance between the floor and the equipment.
(B) If no part of the floor under the floor-mounted equipment is more than six inches (6”)
from the point of cleaning access, the clearance space may be only four inches (4”).
(C) This section does not apply to display shelving units, display refrigeration units, and
display freezer units located in the consumer shopping areas of a retail food store, if
the floor under the units is maintained clean.
(D) Except as specified in ¶ (E) of this section, counter-mounted equipment that is not
easily moveable shall be elevated on legs that provide at least four inch (4”) clearance
between the table and the equipment.
(E) The clearance space between the table and counter-mounted equipment may be:
(1) Three inches (3”) if the horizontal distance of the table top under the equipment
is no more than twenty inches (20”) from the point of access for cleaning; or
(2) Two inches (2”) if the horizontal distance of the table top under the equipment is
no more than three inches (3”) from the point of access for cleaning.
4-501.11 Good Repair and Proper Adjustment.
(A) Equipment shall be maintained in a state of repair and condition that meets the
requirements specified under Parts 4-1 and 4-2.
(B) Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be
kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of
metal fragments that can contaminate food when the container is opened.
4-501.12 Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to
scratching and scoring shall be resurfaced if they can no longer be effectively cleaned
and sanitized, or discarded if they are not capable of being resurfaced.
4-501.13 Microwave Ovens. Microwave ovens shall meet the safety standards specified in
21 CFR 1030.10 Microwave ovens.
4-501.14 Warewashing Equipment, Cleaning Frequency. A warewashing machine; the
compartments of sinks, basins, or other receptacles used for washing and rinsing
equipment, utensils, or raw foods, or laundering wiping cloths; and drain boards or
City of Jefferson, Missouri Food Code Effective 1/1/2017
86
other equipment used to substitute for drain boards as specified under § 4-301.13
shall be cleaned:
(A) Before use;
(B) Throughout the day at a frequency necessar y to prevent recontamination of equipment
and utensils and to ensure that the equipment performs its intended function; and
(C) If used, at least ever y twenty-four (24) hours.
4-501.15 Warewashing Machines, Manufacturer’s Operating Instructions.
(A) A warewashing machine and its auxiliary components shall be operated in accordance
with the machine’s date plate and other manufacturer’s instructions.
(B) A warewashing machine’s conveyor speed or automatic cycle times shall be
maintained accuratel y timed in accordance with manufacturer’s specifications.
4-501.16 Warewashing Sinks, Use Limitation.
(A) A warewashing sink may not be used for handwashing as specified under § 2-301.15.
(B) If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the
sink shall be cleaned as specified under § 4-501.14 before and after each time it is
used to wash wiping cloths or wash produce or thaw food. Sinks used to wash or thaw
food shall be sanitized as specified under Part 4-7 before and after using the sink to
wash produce or thaw food.
4-501.17 Warewashing Equipment, Cleaning Agents. When used for warewashing, the
wash compartment of a sink, mechanical warewasher, or wash receptacle of alternative
manual warewashing equipment as specified in ¶ 4-301.12 (C), shall contain a wash
solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner,
or other cleaning agent according to the cleaning agent manufacturer's label
instructions.
4-501.18 Warewashing Equipment, Clean Solutions. The wash, rinse, and sanitize
solutions shall be maintained clean.
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature. The
temperature of the wash solution in manual warewashing equipment shall be
maintained at not less than one hundred ten degrees Fahrenheit (110°F) or the
temperature specified on the cleaning agent manufacturer's label instructions.
City of Jefferson, Missouri Food Code Effective 1/1/2017
87
4-501.110 Mechanical Warewashing Equipment, Wash Solution Temperature.
(A) The temperature of the wash solution in spray type warewashers that use hot water to
sanitize may not be less than:
(1) For a stationary rack, single temperature machine, one hundred sixty-five degrees
Fahrenheit (165°F);
(2) For a stationary rack, dual temperature machine, one hundred fifty degrees
Fahrenheit (150°F);
(3) For a single tank, conveyor, dual temperature machine, one hundred sixty degrees
Fahrenheit (160°F); or
(4) For a multi-tank, conveyor, multi-temperature machine, one hundred fifty degrees
Fahrenheit (150°F).
(B) The temperature of the wash solution in spray-t ype warewashers that use chemicals to
sanitize may not be less than one hundred twent y degrees Fahrenheit (120°F).
4-501.111 Manual Warewashing Equipment, Hot Water Sanitization Temperatures. If
immersion in hot water is used for sanitizing in a manual operation, the temperature of
the water shall be maintained at one hundred seventy-one degrees Fahrenheit (171°F) or
above. P
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures.
(A) Except as specified in ¶ (B) of this section, in a mechanical operation, the temperature
of the fresh hot water sanitizing rinse as it enters the manifold may not be more than
one hundred ninet y-four degrees Fahrenheit (194 °F), P or less than:
(1) For a stationary rack, single temperature machine, one hundred sixty-five degrees
Fahrenheit (165 °F); P or
(2) For all other machines, one hundred eighty degrees Fahrenheit (180 °F). P
(B) The maximum temperature specified under ¶ (A) of this section, does not apply to the
high pressure and temperature systems with wand-type, hand-held, spraying devices
used for the in-place cleaning and sanitizing of equipment such as meat saws.
4-501.113 Mechanical Warewashing Equipment, Sanitization Pressure. The flow
pressure of the fresh hot water sanitizing rinse in a warewashing machine, as
measured in the water line immediately downstream or upstream from the fresh hot
water sanitizing rinse control valve, shall be within the range specified on the machine
manufacturer’s data plate and ma y not be less than thirty-five (35) kilopascals (five
pounds (5 lb) per square inch) or more than two hundred (200) kilopascals (thirty
pounds (30 lb) per square inch).
City of Jefferson, Missouri Food Code Effective 1/1/2017
88
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization -
Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a
sanitizing solution for a manual or mechanical operation at contact times specified
under ¶ 4-703.11(C) shall meet the criteria specified under § 7-204.11 Sanitizers,
Criteria, shall be used in accordance with the EPA-registered label use instructions, and
shall be used as follows: P
(A) A chlorine solution shall have a minimum temperature based on the concentration and
pH of the solution as listed in the following chart; P
Concentration Range Minimum Temperature
mg/L pH 10 or less
(°F)
pH 8 or less
(°F)
25-49 120 120
50-99 100 75
100 55 55
(B) An iodine solution shall have a:
(1) Minimum temperature of sixty-eight degrees Fahrenheit (68 °F), P
(2) pH of five (5.0) or less or a pH no higher than the level for which the
manufacturer specifies the solution is effective, P and
(3) Concentration between twelve and one-half (12.5) mg/L and twent y-five (25)
mg/L; P
(C) A quaternar y ammonium compound solution shall:
(1) Have a minimum temperature of sevent y-five degrees Fahrenheit (75°F),P
(2) Have a concentration as specified under § 7-204.11 and as indicated b y the
manufacturer's use directions included in the labeling, P and
(3) Be used onl y in water with five hundred (500) mg/L hardness or less or in water
having a hardness no greater than specified b y the EPA-registered label use
instructions; P
(D) If another solution of a chemical specified under ¶¶ (A) –(C) of this section is used,
the operator shall demonstrate to the regulator y authority that the solution achieves
sanitization and the use of the solution shall be approved; P or
(E) If a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium
compound is used, it shall be applied in accordance with the EPA-registered label use
instructions. P
City of Jefferson, Missouri Food Code Effective 1/1/2017
89
4-501.115 Manual Warewashing Equipment, Chemical Sanitization Using Detergent-
Sanitizers. If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing
procedure where there is no distinct water rinse between the washing and sanitizing
steps, the agent applied in the sanitizing step shall be the same detergent- sanitizer that
is used in the washing step.
4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration.
Concentration of the sanitizing solution shall be accuratel y determined b y using a test
kit or other device.
4-502.11 Good Repair and Calibration.
(A) Utensils shall be maintained in a state of repair or condition that complies with the
requirements specified under Parts 4-1 and 4-2 or shall be discarded.
(B) Food temperature measuring devices shall be calibrated in accordance with
manufacturer’s specifications as necessar y to ensure their accurac y.
(C) Ambient air temperature, water pressure, and water temperature measuring devices
shall be maintained in good repair and be accurate within the intended range of use.
4-502.12 Single-Service and Single-Use Articles, Required Use. A food establishment
without facilities specified under Parts 4-6 and 4-7 for cleaning and sanitizing kitchenware
and tableware shall provide only single-use kitchenware, single-service articles, and single-
use articles for use by food employees and single-service articles for use by consumers. P
4-502.13 Single-Service and Single-Use Articles, Use Limitations.
(A) Single-service and single-use articles may not be reused.
(B) The bulk milk container dispensing tube shall be cut on the diagonal leaving no more
than one inch protruding from the chilled dispensing head.
4-502.14 Shells, Use Limitations. Mollusk and crustacean shells may not be used more than
once as serving containers.
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.
(A) Equipment food-contact surfaces and utensils shall be clean to sight and touch. P
(B) The food-contact surfaces of cooking equipment and pans shall be kept free of
encrusted grease deposits and other soil accumulations.
City of Jefferson, Missouri Food Code Effective 1/1/2017
90
(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust,
dirt, food residue, and other debris.
4-602.11 Equipment Food-Contact Surfaces and Utensils.
(A) Equipment food-contact surfaces and utensils shall be cleaned:
(1) Except as specified in ¶ (B) of this section, before each use with a different type
of raw animal food such as beef, fish, lamb, pork, or poultry; P
(2) Each time there is a change from working with raw foods to working with ready-
to- eat foods; P
(3) Between uses with raw fruits and vegetables and with time/temperature control
for safety food; P
(4) Before using or storing a food temperature measuring device; P and
(5) At any time during the operation when contamination may have occurred. P
(B) Subparagraph (A)(1) of this section does not apply if the food-contact surface or
utensil is in contact with a succession of different raw animal foods each requiring a
higher cooking temperature as specified under § 3-401.11 than the previous food, such
as preparing raw fish followed by cutting raw poultry on the same cutting board.
(C) Except as specified in ¶ (D) of this section, if used with time/temperature control for
safety food, equipment food-contact surfaces and utensils shall be cleaned throughout
the day at least ever y four (4) hours. P
(D) Surfaces of utensils and equipment contacting for safety food may be cleaned less
frequently than every four (4) hours if:
(1) In storage, containers of time/temperature control for safety food and their
contents are maintained at temperatures specified under Chapter 3 and the
containers are cleaned when they are empty;
(2) Utensils and equipment are used to prepare food in a refrigerated room or area
that is maintained at one of the temperatures in the following chart and:
(a) The utensils and equipment are cleaned at the frequency in the following
chart that corresponds to the temperature; and
Temperature Cleaning Frequency
41°F or less 24 hours
>41°F - 45°F 20 hours
>45°F - 50°F 16 hours
>50°F - 55°F 10 hours
(b) The cleaning frequency based on the ambient temperature of the
refrigerated room or area is documented in the food establishment.
City of Jefferson, Missouri Food Code Effective 1/1/2017
91
(3) Containers in serving situations such as salad bars, delis, and cafeteria lines
hold ready-to-eat time/temperature control for safety food that is maintained at
the temperatures specified under Chapter 3, are intermittently combined with
additional supplies of the same food that is at the required temperature, and the
containers are cleaned at least every twenty-four (24) hours;
(4) Temperature measuring devices are maintained in contact with food, such as
when left in a container of deli food or in a roast, held at temperatures specified
under Chapter 3;
(5) Equipment is used for storage of packaged or unpackaged food such as a reach-
in refrigerator and the equipment is cleaned at a frequency necessary to
preclude accumulation of soil residues;
(6) The cleaning schedule is approved based on consideration of:
(a) Characteristics of the equipment and its use,
(b) The type of food involved,
(c) The amount of food residue accumulation, and
(d) The temperature at which the food is maintained during the operation
and the potential for the rapid and progressive multiplication of
pathogenic or toxigenic microorganisms that are capable of causing
foodborne disease; or
(7) In-use utensils are intermittently stored in a container of water in which the
water is maintained at one hundred thirty-five degrees Fahrenheit (135°F) or
more and the utensils and container are cleaned at least every twenty-four (24)
hours or at a frequency necessary to preclude accumulation of soil residues.
(E) Except when dry cleaning methods are used as specified under § 4-603.11, surfaces of
utensils and equipment contacting food that is not time/temperature for safety food
shall be cleaned:
(1) At any time when contamination may have occurred;
(2) At least every twent y-four (24) hours for iced tea dispensers and consumer self-
service utensils such as tongs, scoops, or ladles;
(3) Before restocking consumer self-service equipment and utensils such as
condiment dispensers and display containers; and
(4) In equipment such as ice bins and beverage dispensing nozzles and enclosed
components of equipment such as ice makers, cooking oil storage tanks and
distribution lines, beverage and syrup dispensing lines or tubes, coffee bean
grinders, and water vending equipment:
(d) At a frequency specified by the manufacturer, or
(e) Absent manufacturer specifications, at a frequency necessar y to preclude
accumulation of soil or mold.
City of Jefferson, Missouri Food Code Effective 1/1/2017
92
4-602.12 Cooking and Baking Equipment.
(A) The food-contact surfaces of cooking and baking equipment shall be cleaned at least
ever y twent y-four (24) hours. This section does not apply to hot oil cooking and
filtering equipment if it is cleaned as specified in Subparagraph 4-602.11(D)(6).
(B) The cavities and door seals of microwave ovens shall be cleaned at least every twenty
four (24) hours by using the manufacturer's recommended cleaning procedure.
4-602.13 Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned
at a frequency necessar y to preclude accumulation of soil residues.
4-603.11 Dry Cleaning.
(A) If used, dr y cleaning methods such as brushing, scraping, and vacuuming shall contact
onl y surfaces that are soiled with dry food residues that are not time/temperature for
safety food.
(B) Cleaning equipment used in dry cleaning food-contact surfaces may not be used for
any other purpose.
4-603.12 Pre-cleaning.
(A) Food debris on equipment and utensils shall be scraped over a waste disposal unit or
garbage receptacle or shall be removed in a warewashing machine with a prewash
cycle.
(B) If necessar y for effective cleaning, utensils and equipment shall be preflushed,
presoaked, or scrubbed with abrasives.
4-603.13 Loading of Soiled Items, Warewashing Machines. Soiled items to be cleaned in a
warewashing machine shall be loaded into racks, trays, or baskets or onto conveyors in a
position that:
(A) Exposes the items to the unobstructed spray from all cycles; and
(B) Allows the items to drain.
4-603.14 Wet Cleaning.
(A) Equipment food-contact surfaces and utensils shall be effectively washed to remove or
completel y loosen soils by using the manual or mechanical means necessary such as
the application of detergents containing wetting agents and emulsifiers; acid, alkaline,
City of Jefferson, Missouri Food Code Effective 1/1/2017
93
or abrasive cleaners; hot water; brushes; scouring pads; high-pressure sprays; or
ultrasonic devices.
(B) The washing procedures selected shall be based on the type and purpose of the
equipment or utensil, and on the type of soil to be removed.
4-603.15 Washing, Procedures for Alternative Manual Warewashing Equipment. If
washing in sink compartments or a warewashing machine is impractical such as when
the equipment is fixed or the utensils are too large, washing shall be done by using
alternative manual warewashing equipment as specified in ¶ 4-301.12 (C) in accordance
with the following procedures:
(A) Equipment shall be disassembled as necessary to allow access of the detergent solution
to all parts;
(B) Equipment components and utensils shall be scrapped or rough cleaned to remove
food particle accumulation; and
(C) Equipment and utensils shall be washed as specified under ¶ 4-603.14(A).
4-603.16 Rinsing Procedures. Washed utensils and equipment shall be rinsed so that abrasives
are removed and cleaning chemicals are removed or diluted through the use of water or
a detergent-sanitizer solution by using one of the following procedures:
(A) Use of a distinct, separate water rinse after washing and before sanitizing if using:
(1) A 3-compartment sink,
(2) Alternative manual warewashing equipment equivalent to a 3-compartment sink
as specified in ¶ 4-301.12(C), or
(3) A 3-step washing, rinsing, and sanitizing procedure in a warewashing system for
CIP equipment;
(B) Use of a detergent-sanitizer as specified under § 4-501.115 if using:
(1) Alternative warewashing equipment as specified in ¶ 4-301.12 (C) that is
approved for use with a detergent-sanitizer, or
(2) A warewashing system for CIP equipment;
(C) Use of a non-distinct water rinse that is integrated in the hot water sanitization
immersion step of a 2-compartment sink operation;
(D) If using a warewashing machine that does not recycle the sanitizing solution as
specified under ¶ (E) of this section, or alternative manual warewashing equipment
such as sprayers, use of a non-distinct water rinse that is:
(1) Integrated in the application of the sanitizing solution, and
(2) Washed immediately after each application; or
City of Jefferson, Missouri Food Code Effective 1/1/2017
94
(E) If using a warewashing machine that recycles the sanitizing solution for use in the next
wash cycle, use of a non-distinct water rinse that is integrated in the application of the
sanitizing solution.
4-603.17 Returnables, Cleaning for Refilling.
(A) Except as specified in ¶¶ (B) and (C) of this section, returned empty containers
intended for cleaning and refilling with food shall be cleaned and refilled in a
regulated food processing plant. P
(B) A food-specific container for beverages may be refilled at a food establishment if:
(1) Only a beverage that is not a time/temperature control for safety food is used as
specified under ¶ 3-304.17(A);
(2) The design of the container and of the rinsing equipment and the nature of the
beverage, when considered together, allow effective cleaning at home or in the
food establishment;
(3) Facilities for rinsing before refilling returned containers with fresh, hot water
that is under pressure and not recirculated are provided as part of the
dispensing system;
(4) The consumer-owned container returned to the food establishment for refilling is
refilled for sale or service only to the same consumer; and
(5) The container is refilled by:
(a) An employee of the food establishment, or
(b) The owner of the container if the beverage system includes a
contamination-free transfer process that cannot be bypassed by the
container owner.
(C) Consumer-owned containers that are not food-specific may be filled at a water
vending machine or system.
4-701.10 Food-Contact Surfaces and Utensils. Equipment food-contact surfaces and utensils
shall be sanitized.
4-702.11 Before Use After Cleaning. Utensils and food-contact surfaces of equipment shall
be sanitized before use after cleaning. P
4-703.11 Hot Water and Chemical. After being cleaned, equipment food-contact surfaces and
utensils shall be sanitized in:
City of Jefferson, Missouri Food Code Effective 1/1/2017
95
(A) Hot water manual operations by immersion for at least thirty (30) seconds and as
specified under § 4-501.111; P
(B) Hot water mechanical operations b y being c ycled through equipment that is set up as
specified under §§ 4-501.15, 4-501.112, and 4-501.113 and achieving a utensil surface
temperature of one hundred sixty degrees Fahrenheit (160 °F) as measured by an
irreversible registering temperature indicator; P or
(C) Chemical manual or mechanical operations, including the application of sanitizing
chemicals by immersion, manual swabbing, brushing, or pressure spra ying methods,
using a solution as specified under § 4-501.114. Contact times shall be consistent with
those on EPA-registered label use instructions by providing:
(1) Except as specified under Subparagraph (C)(2) of this section, a contact time of
at least ten (10) seconds for a chlorine solution specified under ¶ 4-501.114(A), P
(2) A contact time of at least seven (7) seconds for a chlorine solution of fifty (50)
mg/L that has a pH of ten (10) or less and a temperature of at least one hundred
degrees Fahrenheit (100 °F) or a pH of eight (8) or less and a temperature of at
least seventy- five degrees Fahrenheit (75 °F), P
(3) A contact time of at least thirty (30) seconds for other chemical sanitizing
solutions, P
or
(4) A contact time used in relationship with a combination of temperature,
concentration, and pH that, when evaluated for efficac y, yields sanitization as
defined in Subparagraph 1-201.10(B). P
4-801.11 Clean Linens. Clean linens shall be free from food residues and other soiling matter.
4-802.11 Specifications.
(A) Linens that do not come in direct contact with food shall be laundered between
operations if they become wet, sticky, or visibl y soiled.
(B) Cloth gloves used as specified in ¶ 3-304.15(D) shall be laundered before being used
with a different t ype of raw animal food such as beef, fish, lamb, pork, or poultry.
(C) Linens and napkins that are used as specified under § 3-304.13 and cloth napkins shall
be laundered between each use.
(D) Wet wiping cloths shall be laundered dail y.
(E) Dr y wiping cloths shall be laundered as necessar y to prevent contamination of food
and clean serving utensils.
City of Jefferson, Missouri Food Code Effective 1/1/2017
96
4-803.11 Storage of Soiled Linens. Soiled linens shall be kept in clean, nonabsorbent
receptacles or clean, washable laundry bags and stored and transported to prevent
contamination of food, clean equipment, clean utensils, and single-service and single-
use articles.
4-803.12 Mechanical Washing.
(A) Except as specified in ¶ (B) of this section, linens shall be mechanically washed.
(B) In food establishments in which only wiping cloths are laundered as specified in ¶ 4-
301.15 (B), the wiping cloths may be laundered in a mechanical washer, sink
designated only for laundering wiping cloths, or a warewashing or food preparation
sink that is cleaned as specified under § 4-501.14.
4-803.13 Use of Laundry Facilities.
(A) Except as specified in ¶ (B) of this section, laundry facilities on the premises of a
food establishment shall be used only for the washing and drying of items used in
the operation of the establishment.
(B) Separate laundry facilities located on the premises for the purpose of general
laundering such as for institutions providing boarding and lodging may also be
used for laundering food establishment items.
4-901.11 Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing,
equipment and utensils:
(A) Shall be air-dried or used after adequate draining as specified in the first paragraph
of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in
antimicrobial formulations (food-contact surface sanitizing solutions), before
contact with food; and
(B) May not be cloth dried except that utensils that have been air-dried may be
polished with cloths that are maintained clean and dry.
4-901.12 Wiping Cloths, Air-Drying Locations. Wiping cloths laundered in a food
establishment that does not have a mechanical clothes dr yer as specified in ¶ 4-
301.15(B) shall be air-dried in a location and in a manner that prevents contamination of
food, equipment, utensils, linens, and single-service and single-use articles and the
wiping cloths. This section does not apply if wiping cloths are stored after laundering in
a sanitizing solution as specified under § 4-501.114.
City of Jefferson, Missouri Food Code Effective 1/1/2017
97
4-902.11 Food-Contact Surfaces. Lubricants as specified under § 7-205.11 shall be applied to
food-contact surfaces that require lubrication in a manner that does not contaminate
food-contact surfaces.
4-902.12 Equipment. Equipment shall be reassembled so that food-contact surfaces are not
contaminated.
4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.
(A) Except as specified in ¶ (D) of this section, cleaned equipment and utensils,
laundered linens, and single-service and single-use articles shall be stored:
(1) In a clean, dr y location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least six inches (6”) above the floor.
(B) Clean equipment and utensils shall be stored as specified under ¶ (A) of this section
and shall be stored:
(1) In a self-draining position that allows air dr ying; and
(2) Covered or inverted.
(C) Single-service and single-use articles shall be stored as specified under ¶ (A) of this
section and shall be kept in the original protective package or stored by using other
means that afford protection from contamination until used.
(D) Items that are kept in closed packages may be stored less than six inches (6”)
above the floor on dollies, pallets, racks, and skids that are designed as specified
under § 4- 204.122.
4-903.12 Prohibitions.
(A) Except as specified in ¶ (B) of this section, cleaned and sanitized equipment,
utensils,
laundered linens, and single-service and single-use articles may not be stored:
(1) In locker rooms;
(2) In toilet rooms;
(3) In garbage rooms;
(4) In mechanical rooms;
(5) Under sewer lines that are not shielded to intercept potential drips;
(6) Under leaking water lines including leaking automatic fire sprinkler heads or under
lines on which water has condensed;
City of Jefferson, Missouri Food Code Effective 1/1/2017
98
(7) Under open stairwells;
(8) In a room with a mechanical clothes washer or dryer; or
(9) Under other sources of contamination.
(B) Laundered linens and single-service and single-use articles that are packaged or in
a facility such as a cabinet may be stored in a locker room.
4-904.11 Kitchenware and Tableware.
(A) Single-service and single-use articles and cleaned and sanitized utensils shall be
handled, displayed, and dispensed so that contamination of food- and lip-contact
surfaces is prevented.
(B) Knives, forks, and spoons that are not pre-wrapped shall be presented so that only
the handles are touched by emplo yees and by consumers if consumer self-service is
provided.
(C) Except as specified under ¶ (B) of this section, single-service articles that are
intended for food- or lip-contact shall be furnished for consumer self-service with
the original individual wrapper intact or from an approved dispenser.
4-904.12 Soiled and Clean Tableware. Soiled tableware shall be removed from consumer
eating and drinking areas and handled so that clean tableware is not contaminated.
4-904.13 Preset Tableware.
(A) Except as specified in ¶ (B) of this section, tableware that is preset shall be
protected from contamination b y being wrapped, covered, or inverted.
(B) Preset tableware may be exposed if:
(1) Unused settings are removed when a consumer is seated; or
(2) Settings not removed when a consumer is seated are cleaned and sanitized
before further use.
4-904.14 Rinsing Equipment and Utensils after Cleaning and Sanitizing. After being
cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or use
unless:
(A) The rinse is applied directly from a potable water supply by a warewashing
machine that is maintained and operated as specified under Subparts 4-204 and 4-
501; and
(B) The rinse is applied onl y after the equipment and utensils have been sanitized by
the application of hot water or by the application of a chemical sanitizer solution
City of Jefferson, Missouri Food Code Effective 1/1/2017
99
whose EPA-registered label use instructions call for rinsing off the sanitizer after it
is applied in a commercial warewashing machine.
City of Jefferson, Missouri Food Code Effective 1/1/2017
100
Chapter 5: Water, Plumbing, and Waste
5-101.11 Approved System. Drinking water shall be obtained from an approved source that is:
(A) A public water s ystem; P or
(B) A private water system. P
5-101.12 System Flushing and Disinfection. A drinking water s ystem shall be flushed and
disinfected before being placed in service after construction, repair, or modification, and
after an emergenc y situation, such as a flood, that may introduce contaminants to the
system. P
5-101.13 Bottled Drinking Water. Bottled drinking water used or sold in a food establishment
shall be obtained from approved sources in accordance with 21 CFR 129 - Processing and
Bottling of Bottled Drinking Water. P
5-102.11 Standards.
(A) Well and Water Supply Standards.
(1) Public water systems shall:
(a) Be in compliance with 10 CSR 60 - Safe Drinking Water Commission; P
and
(b) Non-community water supplies shall have a valid permit to dispense
water from the Department of Natural Resources (DNR). A current cop y
of the permit must be available to the regulatory authority. P
(2) Private well water supplies shall:
(a) Be located and constructed in accordance with 10 CSR 23 - Division of
Geology and Land Survey. P
(b) The well casing shall extend a minimum of twelve inches (12”) above
grade; P and
(c) The top of the casing and well seal shall be free of openings that may
allow the entry of contaminants. P
(3) Private water supplies that are determined by the regulator y authority to potentially
be influenced b y surface water or shallow ground water (i.e. springs, bored and dug
wells) shall be equipped with a treatment system that includes: P
City of Jefferson, Missouri Food Code Effective 1/1/2017
101
(a) Microfiltration using a filter with a one (1) micron absolute or smaller
pore size; P
and
(b) A chlorinator as specified in § 5-102.16. P
(B) Standards. Except for non-drinking water:
(1) Water supplies that serve food establishments shall provide safe drinking water; P
(2) Contaminate levels and monitoring shall be accordance with Chapter 10 CSR 60- 4;
P
and
(3) Bacteriological, chemical, and radiological contaminants shall be within levels
acceptable to the department. Supplies deemed unsafe by the department or DNR
shall not be used as a potable water supply. P
5-102.12 Non Drinking Water.
(A) A non-drinking water supply shall only be used only if its use is approved. P
(B) Nondrinking water shall be used for non-culinary purposes such as air conditioning,
nonfood equipment cooling, and fire protection. P
5-102.13 Sampling. Water from a private water system or non-community public supplies shall
be sampled at least annually b y the regulatory authority and tested for the presence of
coliform bacteria.
(A) Non-community public supplies shall be sampled by the operator of the food
establishment as required by DNR.
(B) Private water supplies required to have continuous disinfection shall be:
(1) Sampled at least annually b y the regulator y authority and tested for the presence of
nitrates;
(2) Tested b y the regulator y authority for free available chlorine between one-half (0.5)
and four (4) parts per million (ppm) at the time of each routine inspection; and
(3) Tested weekly b y the operator for appropriate chlorine concentrations. Results shall
be maintained in a log available for review by the regulatory authorit y.
(C) Any water suppl y ma y be sampled by the regulatory authorit y and be tested for
chemical or other contaminants whenever the regulatory authority believes there is a
need for such tests.
City of Jefferson, Missouri Food Code Effective 1/1/2017
102
5-102.14 Sample Report. The most recent sample report for a private water system shall be
retained on file in the food establishment and made available for review b y the regulator y
authority.
5-102.15 Actions Taken Based on Sample Results.
(A) The operator of a food establishment using a public water supply testing positive for
bacterial, chemical, or other contaminants shall comply with the requirements of DNR
to regain a potable water supply.
(B) The operator of a food establishment using a public water supply testing positive for
bacterial, chemical, or other contaminants shall comply with the requirements of the
regulator y authorit y concerning the use of the water until the water suppl y is deemed
safe b y the regulatory authority.
(C) The operator of a food establishment using a private water supply testing positive for
total coliform bacteria shall:
(1) Disinfect the well and distribution system according to the guidelines of the
department.
(2) Have the suppl y tested for the presence of nitrates and install a chlorinator to
provide continuous disinfection as specified in § 5-102.16, if:
(a) After two (2) attempts at disinfecting the well and distribution system,
subsequent sample results continue to be positive for coliform bacteria;
or
(b) A pattern of positive coliform bacteria sample results is established.
(D) The operator of a food establishment using a private water supply testing positive for E.
coli or fecal coliform shall be issued a boil order and comply with the provisions of §
5-102.17 until the water supply is deemed safe b y the regulator y authority.
5-102.16 Continuous Disinfection.
(A) Private water supplies that have been determined by the regulator y authority to require
continuous disinfection shall be equipped with a positive feed liquid chlorinator and
storage capacit y to provide at least thirty (30) minutes of retention time based on pump
capacit y. The chlorinator will be set and maintained to supply chlorine concentrations
between one-half (0.5) and four (4) parts per million (ppm) free available chlorine.
(B) Private water supplies equipped with a chlorinator that continue to test positive for
coliform or E. coli bacteria, or establish a pattern of chlorine residuals not at the
required levels, shall provide a new water supply by:
(1) Drilling a new well;
(2) Connecting to a public water supply, if available; or
(3) Other means acceptable to the regulatory authority.
City of Jefferson, Missouri Food Code Effective 1/1/2017
103
5-102.17 Boil Orders, Boil Advisories and Limit Use Orders. If the DNR, department or water
supplier issues a boil order, boil advisory or a limit use order for a water supply serving a
food establishment, the operator shall comply with the terms of the order as it applies to the
food establishment. P
(A) Requirements of a boil order or limit use order issued due to bacteriological concerns
shall include:
(1) Discontinuing use of ice machines and disposing of ice made with affected water. P
(2) Discontinuing use of post mix soda machines. P
(3) Discontinue serving ice tea, lemonade or other cold drinks prepared with affected
water. P
(4) Discontinue preparing ice tea, lemonade or other cold drinks with affected water. P
(5) Using a hand sanitizer after handwashing. P
(6) Using bottled water, water that has been boiled for three (3) minutes or water that
has been chlorinated, retained for thirty (30) minutes and tested to assure a residual
of one-half (0.5) to four (4) ppm free available chlorine for washing produce and
other culinar y uses. P
(7) Rendering faucets, accessible to the public, inoperative or posting a sign stating
“Unsafe for Drinking” at these faucets. P
(B) After a boil order or limit use order is lifted, all water lines should be flushed and
manufacturer’s recommendations followed to disinfect or replace water filters and
water softeners.
5-103.11 Capacity.
(A) The water source and s ystem shall be of sufficient capacity to meet the peak water
demands of the food establishment. P
(B) Hot water generation and distribution systems shall be sufficient to meet the peak hot
water demands throughout the food establishment. P
5-103.12 Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood
equipment that are required to use water except that water supplied as specified under § 5-
104.12 to a temporary food establishment or in response to a temporar y interruption of a
water supply need not be under pressure.
5-104.11 System. Except as specified in § 5-104.12, water shall be received from the source
through the use of:
City of Jefferson, Missouri Food Code Effective 1/1/2017
104
(A) An approved public water main; or
(B) A private water main, water pumps, pipes, hoses, connections, and other appurtenances
that shall be constructed, maintained, and operated according to law.
(C) Hauled water and water transportation tanks shall not be used as a primary water
suppl y.
5-104.12 Alternative Water Supply. Water meeting the requirements specified under Subparts
5-101, 5-102, and 5-103 shall be made available for a mobile facility, for a temporary
food establishment without a permanent water suppl y, and for a food establishment with a
temporary interruption of its water supply through:
(A) A suppl y of containers of commercially bottled drinking water;
(B) One (1) or more closed portable water containers;
(C) An enclosed vehicular water tank;
(D) An on-premises water storage tank; or
(E) Piping, tubing, or hoses connected to an adjacent approved source.
5-201.11 Approved.
(A) A plumbing s ystem and hoses conveying water shall be constructed and repaired with
approved materials according to law. P
(B) A water filter shall be made of safe materials. P
5-202.11 Approved System and Cleanable Fixtures.
(A) A plumbing s ystem shall be designed, constructed, and installed according to law. P
(B) A plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily
cleanable.
5-202.12 Handwashing Sink, Installation.
(A) A handwashing sink shall be equipped to provide water at a temperature of at least one
hundred degrees Fahrenheit (100°F) through a mixing valve or combination faucet.
(B) A steam mixing valve may not be used at a handwashing sink.
(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at
least fifteen (15) seconds without the need to reactivate the faucet.
(D) An automatic handwashing facility shall be installed in accordance with manufacturer's
instructions.
City of Jefferson, Missouri Food Code Effective 1/1/2017
105
5-202.13 Backflow Prevention, Air Gap. An air gap between the water supply inlet and the
flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least
twice the diameter of the water suppl y inlet and ma y not be less than one inch (1”). P
5-202.14 Backflow Prevention Device, Design Standard. A backflow or backsiphonage
prevention device, installed on a water suppl y s ystem shall meet American Society of
Sanitar y Engineering (A.S.S.E.) standards for construction and installation for that
specific application and type of device. P
5-202.15 Conditioning Device, Design. A water filter, screen, and other water conditioning
device installed on water lines shall be designed to facilitate disassembly for periodic
servicing and cleaning. A water filter element shall be of the replaceable type.
5-203.11 Handwashing Sinks.
(A) Except as specified in ¶¶ (B) of this section, at least one (1) handwashing sink, a number
of handwashing sinks necessar y for their convenient use b y employees in areas specified
under § 5-204.11, and not fewer than the number of handwashing sinks required by law
shall be provided.P
(B) If approved and capable of removing the types of soils encountered in the food operations
involved, automatic handwashing facilities may be substituted for handwashing sinks in a
food establishment that has at least one (1) handwashing sink.
5-203.12 Toilets and Urinals. At least one (1) toilet and not fewer than the toilets required by
law shall be conveniently provided. P If authorized by law and urinals are substituted for
toilets, the substitution shall be done as specified by law.
5-203.13 Service Sink. At least one (1) service sink or one (1) curbed cleaning facility equipped
with hot and cold running water and a floor drain shall be provided and conveniently
located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of
mop water and similar liquid waste, unless otherwise approved by the department and a
public health hazard or nuisance is not created.
5-203.14 Backflow Prevention Device, When Required. A plumbing system shall be installed
to preclude backflow of a solid, liquid, or gas contaminant into the water supply s ystem at
each point of use at the food establishment, including on a hose bibb if a hose is attached
or on a hose bibb if a hose is not attached and backflow prevention is required by law, by:
(A) Providing an air gap as specified under § 5-202.13; P or
City of Jefferson, Missouri Food Code Effective 1/1/2017
106
(B) Installing an approved backflow prevention device as specified under § 5-202.14. P
5-203.15 Backflow Prevention Device, Carbonator.
(A) If not provided with an air gap as specified under § 5-202.13, a dual check valve with an
intermediate vent preceded by a screen of not less than one hundred (100) mesh to one
inch (1”) shall be installed upstream from a carbonating device and downstream from an y
copper in the water supply line. P
(B) A dual check valve attached to the carbonator need not be of the vented type if an air gap
or vented backflow prevention device has been otherwise provided as specified under ¶ (A)
of this section.
(C) Carbonated beverage dispensers conforming to the backflow protection requirements,
established in National Sanitation Foundation standard eighteen (18) and listed as such b y
an independent testing laborator y, shall be deemed to meet the requirements as specified in
Subsection (A) of this section.
5-204.11 Handwashing Sinks. A handwashing sink shall be located:
(A) To allow convenient use by employees in food preparation, food dispensing, and
warewashing areas; P and
(B) In, or immediatel y adjacent to, toilet rooms. P
5-204.12 Backflow Prevention Device, Location. A backflow prevention device shall be located
so that it may be serviced and maintained.
5-204.13 Conditioning Device, Location. A water filter, screen, and other water conditioning
device installed on water lines shall be located to facilitate disassembly for periodic
servicing and cleaning.
5-205.11 Using a Handwashing Sink.
(A) A handwashing sink shall be maintained so that it is accessible at all times for employee
use.
(B) A handwashing sink may not be used for purposes other than handwashing.
(C) An automatic handwashing facility shall be used in accordance with manufacturer's
instructions.
City of Jefferson, Missouri Food Code Effective 1/1/2017
107
5-205.12 Prohibiting a Cross Connection.
(A) A person may not create a cross connection b y connecting a pipe or conduit between the
drinking water s ystem and a non-drinking water system or a water s ystem of unknown
qualit y, except sprinkler systems for fire suppression. P
(B) The piping of a non-drinking water s ystem shall be durably identified so that it is readily
distinguishable from piping that carries drinking water.
5-205.14 Water Reservoir of Fogging Devices, Cleaning.
(A) A reservoir that is used to supply water to a device such as a produce fogger shall be:
(1) Maintained in accordance with manufacturer's specifications; P and
(2) Cleaned in accordance with manufacturer's specifications or according to the
procedures specified under ¶ (B) of this section, whichever is more stringent. P
(B) Cleaning procedures shall include at least the following steps and shall be conducted at
least once a week:
(1) Draining and complete disassembly of the water and aerosol contact parts; P
(2) Brush-cleaning the reservoir, aerosol tubing, and discharge nozzles with a suitable
detergent solution; P
(3) Flushing the complete system with water to remove the detergent solution and
particulate accumulation; P and
(4) Rinsing by immersing, spraying, or swabbing the reservoir, aerosol tubing, and
discharge nozzles with at least fifty (50) mg/L h ypochlorite solution. P
5-205.15 System Maintained in Good Repair. A plumbing system shall be:
(A) Repaired according to law; P and
(B) Maintained in good repair.
5-301.11 Approved. Materials that are used in the construction of a mobile water tank, mobile
food establishment water tank, and appurtenances shall be:
(A) Safe; P
(B) Durable, corrosion-resistant, and nonabsorbent; and
(C) Finished to have a smooth, easily cleanable surface.
5-302.11 Enclosed System, Sloped to Drain. A mobile water tank shall be:
(A) Enclosed from the filling inlet to the discharge outlet; and
City of Jefferson, Missouri Food Code Effective 1/1/2017
108
(B) Sloped to an outlet that allows complete drainage of the tank.
5-302.12 Inspection and Cleaning Port, Protected and Secured. If a water tank is designed with
an access port for inspection and cleaning, the opening shall be in the top of the tank and:
(A) Flanged upward at least one-half inch (0.5”); and
(B) Equipped with a port cover assembl y that is:
(1) Provided with a gasket and a device for securing the cover in place, and
(2) Flanged to overlap the opening and sloped to drain.
5-302.13 "V" Type Threads, Use Limitation. A fitting with "V" t ype threads on a water tank
inlet or outlet shall be allowed only when a hose is permanently attached.
5-302.14 Tank Vent, Protected. If provided, a water tank vent shall terminate in a downward
direction and shall be covered with:
(A) Sixteen (16) mesh to one inch (1”) screen or equivalent when the vent is in a protected
area; or
(B) A protective filter when the vent is in an area that is not protected from windblown dirt and
debris.
5-302.15 Inlet and Outlet, Sloped to Drain.
(A) A water tank and its inlet and outlet shall be sloped to drain.
(B) A water tank inlet shall be positioned so that it is protected from contaminants such as
waste discharge, road dust, oil, or grease.
5-302.16 Hose, Construction and Identification. A hose used for conve ying drinking water from
a water tank shall be:
(A) Safe; P
(B) Durable, corrosion-resistant, and nonabsorbent;
(C) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition;
(D) Finished with a smooth interior surface; and
(E) Clearl y and durabl y identified as to its use if not permanently attached.
City of Jefferson, Missouri Food Code Effective 1/1/2017
109
5-303.11 Filter, Compressed Air. A filter that does not pass oil or oil vapors shall be installed in
the air suppl y line between the compressor and drinking water s ystem when compressed
air is used to pressurize the water tank system. P
5-303.12 Protective Cover or Device. A cap and keeper chain, closed cabinet, closed storage tube,
or other approved protective cover or device shall be provided for a water inlet, outlet, and
hose.
5-303.13 Mobile Food Establishment Tank Inlet. A mobile food establishment's water tank inlet
shall be:
(A) Three-fourths inch (3/4”) in inner diameter or less; and
(B) Provided with a hose connection of a size or type that will prevent its use for any other
service.
5-304.11 System Flushing and Sanitization. A water tank, pump, and hoses shall be flushed and
sanitized before being placed in service after construction, repair, modification, and periods
of nonuse. P
5-304.12 Using a Pump and Hoses, Backflow Prevention. A person shall operate a water tank,
pump, and hoses so that backflow and other contamination of the water supply are
prevented.
5-304.13 Protecting Inlet, Outlet, and Hose Fitting. If not in use, a water tank and hose inlet and
outlet fitting shall be protected using a cover or device as specified under § 5-303.12.
5-304.14 Tank, Pump, and Hoses, Dedication.
(A) Except as specified in ¶ (B) of this section, a water tank, pump, and hoses used for
conveying drinking water shall be used for no other purpose. P
(B) Water tanks, pumps, and hoses approved for liquid foods may be used for conveying
drinking water if they are cleaned and sanitized before they are used to convey water.
5-401.11 Capacity and Drainage. A sewage holding tank in a mobile food establishment shall be:
(A) Sized fifteen percent (15%) larger in capacit y than the water suppl y tank; and
(B) Sloped to a drain that is one inch (1”) in inner diameter or greater, equipped with a shut-
off valve.
City of Jefferson, Missouri Food Code Effective 1/1/2017
110
5-402.10 Establishment Drainage System. Food establishment drainage systems, including
grease traps, that convey sewage shall be designed and installed as specified under ¶ 5-
202.11(A).
5-402.11 Backflow Prevention.
(A) Except as specified in ¶¶ (B), (C), (D), and (E) of this section, a direct connection may not
exist between the sewage system and a drain originating from equipment in which food,
portable equipment, or utensils are placed. P
(B) Paragraph (A) of this section does not apply to floor drains that originate in refrigerated
spaces that are constructed as an integral part of the building.
(C) If allowed by law, a warewashing machine may have a direct connection between its waste
outlet and a floor drain when the machine is located within five feet (5’) of a trapped floor
drain and the machine outlet is connected to the inlet side of a properly vented floor drain
trap.
(D) If allowed by law, a warewashing or culinary sink may have a direct connection.
(E) As otherwise approved by the regulatory authority.
5-402.12 Grease Trap. If used, a grease trap shall be located to be easily accessible for cleaning.
5-402.13 Conveying Sewage. Sewage shall be conveyed to the point of disposal through an
approved sanitary sewage system or other s ystem, including use of sewage transport
vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed,
maintained, and operated according to law. P
5-402.14 Removing Mobile Food Establishment Wastes. Sewage and other liquid wastes shall
be removed from a mobile food establishment at an approved waste servicing area or by a
sewage transport vehicle in such a way that a public health hazard or nuisance is not
created.
5-402.15 Flushing a Waste Retention Tank. A tank for liquid waste retention shall be thoroughl y
flushed and drained in a sanitar y manner during the servicing operation.
5-403.11 Approved Sewage Disposal System. Sewage shall be disposed through an approved
facility.
(A) On-site wastewater treatment systems serving food establishments which generate three
thousand (3,000) gallons or less of wastewater per day and are maintained in a subsurface
treatment and disposal system shall be regulated by the DHSS. P
City of Jefferson, Missouri Food Code Effective 1/1/2017
111
(1) Any on-site wastewater treatment s ystem installed after Januar y 1, 1996, shall be
constructed according to 19 CSR 20-3.060 Minimum Construction Standards for
On-site Sewage Disposal S ystems or applicable local ordinance. P
(2) On-site wastewater treatment systems shall be maintained and operated to preclude
surfacing or discharging effluent, production of odors or the creation of a habitat
for insect breeding, contamination of surface water or groundwater or creation of a
nuisance or health hazard. P
(3) Malfunctioning systems shall be renovated according to 19 CSR 20-3.060
Minimum Construction Standards for On-site Sewage Disposal Systems or
applicable local ordinance. P
(B) Wastewater treatment and disposal systems serving food establishments which generate
more than three thousand (3,000) gallons of wastewater per da y (flow rates determined by
19 CSR 20-3.060), or are connected into waste stabilization ponds, or other alternative
systems which discharge shall be regulated b y the DNR.
(1) Any wastewater treatment system installed after the effective date of this rule, shall
have a National Pollutant Discharge Elimination System (NPDES) Permit, General
Permit, Exemption Letter issued by the DNR or utilize a Non-Discharge Lagoon.
Non-discharge lagoons shall be fenced with a small animal tight fence and be built
in substantial compliance with DNR’s 3,000 Gallon per Day or Less No-Discharge
Permit Exemption for Domestic Wastewater Design Guidance document. P
(2) Wastewater treatment systems shall be maintained and operated to preclude the
production of odors or creation of a habitat for insect breeding, growth of tall
weeds or trees on or in a lagoon or its berm, or creation of a nuisance or health
hazard. P
(3) The 3,000 Gallon per Day or Less No-Discharge Permit Exemption for Domestic
Wastewater Design Guidance is hereby incorporated by reference in this rule as
published May 12, 2009 and is available on the web at
www.dnr.mo.gov/pubs/pub1319.pdf or by contacting the Department of Natural
Resources, PO Box 176, Jefferson City, MO 65102, (800) 361-4827. This rule
does not incorporate any subsequent amendments or additions.
5-403.12 Other Liquid Wastes and Rainwater. Condensate drainage and other nonsewage
liquids and rainwater shall be drained from point of discharge to disposal according to law.
5-501.10 Indoor Storage Area. If located within the food establishment, a storage area for refuse,
recyclables, and returnables shall meet the requirements specified under §§ 6-101.11, 6-
201.11 – 6-201.18, 6-202.15, and 6-202.16.
5-501.11 Outdoor Storage Surface. An outdoor storage surface for refuse, recyclables, and
returnables shall be:
City of Jefferson, Missouri Food Code Effective 1/1/2017
112
(A) Sloped to drain; and
(B) Constructed of nonabsorbent, smooth and durable material, such as concrete or asphalt, if
there is evidence of vermin or a creation of a nuisance or health hazard.
5-501.12 Outdoor Enclosure. If used, an outdoor enclosure for refuse, recyclables, and
returnables shall be constructed of durable and cleanable materials.
5-501.13 Receptacles.
(A) Except as specified in ¶ (B) of this section, receptacles and waste handling units for refuse,
recyclables, and returnables and for use with materials containing food residue shall be
durable, cleanable, insect- and rodent-resistant, leakproof, and nonabsorbent.
(B) Plastic bags and wet strength paper bags may be used to line receptacles for storage
inside the food establishment, or within closed outside receptacles.
5-501.14 Receptacles in Vending Machines. Except that a receptacle for beverage bottle crown
closures, a refuse receptacle may not be located within a vending machine
5-501.15 Outside Receptacles.
(A) Receptacles and waste handling units for refuse, recyclables, and returnables used with
materials containing food residue and used outside the food establishment shall be
designed and constructed to have tight-fitting lids, doors, or covers.
(B) Receptacles and waste handling units for refuse and recyclables such as an on-site
compactor shall be installed so that accumulation of debris and insect and rodent attraction
and harborage are minimized and effective cleaning is facilitated around and, if the unit is
not installed flush with the base pad, under the unit.
5-501.16 Storage Areas, Rooms, and Receptacles, Capacity and Availability.
(A) An inside storage room and area and outside storage area and enclosure, and receptacles
shall be of sufficient capacity to hold refuse, recyclables, and returnables that accumulate.
(B) A receptacle shall be provided in each area of the food establishment or premises where
refuse is generated, commonly discarded or where recyclables or returnables are placed.
(C) If disposable towels are used at handwashing lavatories, a waste receptacle shall be located
at each lavatory or group of adjacent lavatories.
5-501.17 Toilet Room Receptacle, Covered. A toilet room used by females shall be provided
with a covered receptacle for sanitary napkins.
City of Jefferson, Missouri Food Code Effective 1/1/2017
113
5-501.18 Cleaning Implements and Supplies.
(A) Except as specified in ¶ (B) of this section, suitable cleaning implements and supplies such
as high pressure pumps, hot water, steam, and detergent shall be provided as necessary for
effective cleaning of receptacles and waste handling units for refuse, recyclables, and
returnables.
(B) If approved, off-premises-based cleaning services may be used if on-premises cleaning
implements and supplies are not provided.
5-501.19 Storage Areas, Redeeming Machines, Receptacles and Waste Handling Units,
Location.
(A) An area designated for refuse, recyclables, returnables, and, except as specified in ¶ (B) of
this section, a redeeming machine for rec yclables or returnables shall be located so that it
is separate from food, equipment, utensils, linens, and single-service and single-use articles
and a public health hazard or nuisance is not created.
(B) A redeeming machine may be located in the packaged food storage area or consumer area
of a food establishment if food, equipment, utensils, linens, and single-service and single-
use articles are not subject to contamination from the machines and a public health hazard
or nuisance is not created.
(C) The location of receptacles and waste handling units for refuse, recyclables, and
returnables may not create a public health hazard or nuisance or interfere with the cleaning
of adjacent space.
5-501.110 Storing Refuse, Recyclables, and Returnables. Refuse, recyclables, and returnables
shall be stored in receptacles or waste handling units so that they are inaccessible to insects
and rodents.
5-501.111 Areas, Enclosures, and Receptacles, Good Repair. Storage areas, enclosures, and
receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
5-501.112 Outside Storage Prohibitions.
(A) Except as specified in ¶ (B) of this section, refuse receptacles not meeting the requirements
specified under ¶ 5-501.13(A) such as receptacles that are not rodent- resistant,
unprotected plastic bags and paper bags, or baled units that contain materials with food
residue may not be stored outside.
(B) Cardboard or other packaging material that does not contain food residues and that is
awaiting regularly scheduled delivery to a recycling or disposal site may be stored outside
City of Jefferson, Missouri Food Code Effective 1/1/2017
114
without being in a covered receptacle if it is stored so that it does not create a rodent
harborage problem.
5-501.113 Covering Receptacles. Receptacles and waste handling units for refuse, recyclables,
and returnables shall be kept covered:
(A) Inside the food establishment if the receptacles and units:
(1) Contain food residue and are not in continuous use; or
(2) After they are filled; and
(B) With tight-fitting lids or doors if kept outside the food establishment.
5-501.114 Using Drain Plugs. Drains in receptacles and waste handling units for refuse,
recyclables, and returnables shall have drain plugs in place.
5-501.115 Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse,
recyclables, or returnables shall be maintained free of unnecessary items, as specified under
§ 6- 501.114, and clean.
5-501.116 Cleaning Receptacles.
(A) Receptacles and waste handling units for refuse, recyclables, and returnables shall be
thoroughl y cleaned in a way that does not contaminate food, equipment, utensils, linens, or
single-service and single-use articles, and waste water shall be disposed of as specified
under § 5-402.13.
(B) Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be
cleaned at a frequency necessar y to prevent them from developing a buildup of soil or
becoming attractants for insects and rodents.
5-502.11 Frequency. Refuse, recyclables, and returnables shall be removed from the premises
at a frequency that will minimize the development of objectionable odors and other
conditions that attract or harbor insects and rodents.
5-502.12 Receptacles or Vehicles. Refuse, recyclables, and returnables shall be removed from the
premises by wa y of:
(A) Portable receptacles that are constructed and maintained according to law; or
(B) A transport vehicle that is constructed, maintained, and operated according to law.
City of Jefferson, Missouri Food Code Effective 1/1/2017
115
5-503.11 Community or Individual Facility. Solid waste not disposed of through the sewage
system such as through grinders and pulpers shall be recycled or disposed of in an
approved public or private community recycling or refuse facility; or solid waste shall be
disposed of in an individual refuse facility such as a landfill or incinerator which is sized,
constructed, maintained, and operated according to law.
City of Jefferson, Missouri Food Code Effective 1/1/2017
116
Chapter 6: Physical Facilities
6-101.11 Surface Characteristics.
(A) Except as specified in ¶ (B) of this section, materials for indoor floor, wall, and ceiling
surfaces under conditions of normal use shall be:
(1) Smooth, durable, and easily cleanable for areas where food establishment
operations are conducted;
(2) Closel y woven and easily cleanable carpet for carpeted areas; and
(3) Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in
refrigerators, warewashing areas, toilet rooms, mobile food establishment servicing
areas, and areas subject to flushing or spra y cleaning methods.
(B) In a temporary food establishment:
(1) If graded to drain, a floor may be concrete, machine-laid asphalt, or dirt or gravel
if it is covered with mats, removable platforms, duckboards, or other approved
materials that are effectively treated to control dust and mud; and
(2) Walls and ceilings may be constructed of a material that protects the interior from
the weather and windblown dust and debris.
6-102.11 Surface Characteristics.
(A) The outdoor walking and driving areas shall be surfaced with concrete, asphalt, or gravel
or other materials that have been effectivel y treated to minimize dust, facilitate
maintenance, and prevent muddy conditions.
(B) Exterior surfaces of buildings and mobile food establishments shall be of weather- resistant
materials and shall comply with law.
(C) Outdoor storage areas for refuse, recyclables, or returnables shall be of materials specified
under §§ 5-501.11 and 5-501.12.
6-201.11 Floors, Walls, and Ceilings. Except as specified under § 6-201.14 and except for antislip
floor coverings or applications may be used for safety reasons, floors, floor coverings, walls,
wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth
and easil y cleanable.
6-201.12 Floors, Walls, and Ceilings, Utility Lines.
(A) Utilit y service lines and pipes may not be unnecessarily exposed.
(B) Exposed utilit y service lines and pipes shall be installed so they do not obstruct or prevent
cleaning of the floors, walls, or ceilings.
City of Jefferson, Missouri Food Code Effective 1/1/2017
117
(C) Exposed horizontal utility service lines and pipes may not be installed on the floor.
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed.
(A) In food establishments in which cleaning methods other than water flushing are used for
cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one
thirty-second inch (1/32”).
(B) The floors in food establishments in which water flush cleaning methods are used shall be
provided with drains and be graded to drain, and the floor and wall junctures shall be
coved and sealed.
6-201.14 Floor Carpeting, Restrictions and Installation.
(A) A floor covering such as carpeting or similar material may not be installed as a floor
covering in food preparation areas, walk-in refrigerators, warewashing areas, toilet room
areas where handwashing lavatories, toilets, and urinals are located, refuse storage rooms,
or other areas where the floor is subject to moisture, flushing, or spray cleaning methods.
(B) If carpeting is installed as a floor covering in areas other than those specified under ¶ (A)
of this section, it shall be:
(1) Securel y attached to the floor with a durable mastic, by using a stretch and tack
method, or by another method; and
(2) Installed tightly against the wall under the coving or installed away from the wall
with a space between the carpet and the wall and with the edges of the carpet
secured by metal stripping or some other means.
6-201.15 Floor Covering, Mats and Duckboards. Mats and duckboards shall be designed to be
removable and easil y cleanable.
6-201.16 Wall and Ceiling Coverings and Coatings.
(A) Wall and ceiling covering materials shall be attached so that they are easily cleanable.
(B) Except in areas used only for dry storage, concrete, porous blocks, or bricks used for
indoor wall construction shall be finished and sealed to provide a smooth, nonabsorbent,
easily cleanable surface.
6-201.17 Walls and Ceilings, Attachments.
(A) Except as specified in ¶ (B) of this section, attachments to walls and ceilings such as light
fixtures, mechanical room ventilation system components, vent covers, wall mounted fans,
decorative items, and other attachments shall be easil y cleanable.
City of Jefferson, Missouri Food Code Effective 1/1/2017
118
(B) In a consumer area, wall and ceiling surfaces and decorative items and attachments that
are provided for ambiance need not meet this requirement if they are kept clean.
6-201.18 Walls and Ceilings, Studs, Joists, and Rafters. Except for temporary food
establishments, studs, joists, and rafters may not be exposed in areas subject to moisture.
6-202.11 Light Bulbs, Protective Shielding.
(A) Except as specified in ¶ (B) of this section, light bulbs shall be shielded, coated, or
otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils,
and linens; or unwrapped single-service and single-use articles.
(B) Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only
for storing food in unopened packages, if:
(1) The integrity of the packages cannot be affected by broken glass falling onto them;
and
(2) The packages are capable of being cleaned of debris from broken bulbs before the
packages are opened.
(C) An infrared or other heat lamp shall be protected against breakage by a shield surrounding
and extending be yond the bulb so that only the face of the bulb is exposed.
6-202.12 Heating, Ventilating, Air Conditioning System Vents. Heating, ventilating, and air
conditioning systems shall be designed and installed so that make-up air intake and exhaust
vents do not cause contamination of food, food-contact surfaces, equipment, or utensils.
6-202.13 Insect Control Devices, Design and Installation.
(A) Insect control devices that are used to electrocute or stun flying insects shall be designed to
retain the insect within the device.
(B) Insect control devices shall be installed so that:
(1) The devices are not located over a food preparation area; and
(2) Dead insects and insect fragments are prevented from being impelled onto or
falling on exposed food; clean equipment, utensils, and linens; and unwrapped
single-service and single-use articles.
6-202.14 Toilet Rooms, Enclosed. Except where a toilet room is located outside a food
establishment and does not open directly into the food establishment such as a toilet room
that is provided by the management of a shopping mall, a toilet room located on the
premises shall be completely enclosed and provided with a tight-fitting and self-closing
door.
City of Jefferson, Missouri Food Code Effective 1/1/2017
119
6-202.15 Outer Openings, Protected.
(A) Except as specified in ¶¶ (B), (C), and (E) and under ¶ (D) of this section, outer openings
of a food establishment shall be protected against the entry of insects and rodents by:
(1) Filling or closing holes and other gaps along floors, walls, and ceilings;
(2) Closed, tight-fitting windows; and
(3) Solid, self-closing, tight-fitting doors.
(B) Paragraph (A) of this section does not apply if a food establishment opens into a larger
structure, such as a mall, airport, or office building, or into an attached structure, such as
a porch, and the outer openings from the larger or attached structure are protected
against the entry of insects and rodents.
(C) Exterior doors used as exits need not be self-closing if they are:
(1) Solid and tight-fitting;
(2) Designated for use only when an emergency exists, by the fire protection authority
that has jurisdiction over the food establishment; and
(3) Limited-use so they are not used for entrance or exit from the building for purposes
other than the designated emergency exit use.
(D) Except as specified in ¶¶ (B) and (E) of this section, if the windows or doors of a food
establishment, or of a larger structure within which a food establishment is located, are
kept open for ventilation or other purposes or a temporar y food establishment is not
provided with windows and doors as specified under ¶ (A) of this section, the openings
shall be protected against the entr y of insects and rodents by:
(1) Sixteen (16) mesh to one inch (1”) screens;
(2) Properl y designed and installed air curtains to control flying insects; or
(3) Other effective means.
(E) Paragraph (D) of this section does not apply if flying insects and other pests are absent
due to the location of the establishment, the weather, or other limiting condition.
6-202.16 Exterior Walls and Roofs, Protective Barrier. Perimeter walls and roofs of a food
establishment shall effectively protect the establishment from the weather and the entry of
insects, rodents, and other animals.
6-202.17 Outdoor Food Vending Areas, Overhead Protection. Except for machines that vend
canned beverages, if located outside, a machine used to vend food shall be provided with
overhead protection;
City of Jefferson, Missouri Food Code Effective 1/1/2017
120
6-202.18 Outdoor Servicing Areas, Overhead Protection. Except for areas used only for the
loading of water or the discharge of sewage and other liquid waste, through the use of a
closed system of hoses, servicing areas shall be provided with overhead protection.
6-202.19 Outdoor Walking and Driving Surfaces, Graded to Drain. Exterior walking and
driving surfaces shall be graded to drain.
6-202.110 Outdoor Refuse Areas, Curbed and Graded to Drain. Outdoor refuse areas shall be
constructed in accordance with law and shall be curbed and graded to drain and if there is
evidence of vermin or a creation of a nuisance or health hazard, outdoor receptacles for
refuse shall be stored on a smooth, hard surface such as concrete or machine-laid asphalt.
6-202.111 Private Homes and Living or Sleeping Quarters, Use Prohibition. A private home, a
room used as living or sleeping quarters, or an area directl y opening into a room used as
living or sleeping quarters may not be used for conducting food establishment operations. P
6-202.112 Living or Sleeping Quarters, Separation. Living or sleeping quarters located on the
premises of a food establishment such as those provided for lodging registration clerks or
resident managers shall be separated from rooms and areas used for food establishment
operations b y complete partitioning and solid self-closing doors.
6-301.10 Minimum Nu mber. Handwashing sinks shall be provided as specified under § 5-
203.11.
6-301.11 Handwashing Cleanser, Availability. Each handwashing sink or group of two (2)
adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid,
powder, or bar soap.
6-301.12 Hand Drying Provision. Each handwashing sink or group of adjacent handwashing
sinks shall be provided with:
(A) Individual, disposable towels;
(B) A continuous towel system that supplies the user with a clean towel; or
(C) A heated-air hand dr ying device; or
(D) A hand dr ying device that employs an air-knife system that delivers high velocity,
pressurized air at ambient temperatures.
City of Jefferson, Missouri Food Code Effective 1/1/2017
121
6-301.13 Handwashing Aids and Devices, Use Restrictions. A sink used for food preparation or
utensil washing, or a service sink or curbed cleaning facility used for the disposal of mop
water or similar wastes, may not be provided with the handwashing aids and devices
required for a handwashing sink as specified under §§ 6-301.11 and 6-301.12 and ¶ 5-
501.16(C).
6-301.14 Handwashing Signage. A sign or poster that notifies food employees to wash their hands
shall be provided at all handwashing sinks used by food emplo yees and shall be clearly
visible to food employees.
6-301.20 Disposable Towels, Waste Receptacle. A handwashing sink or group of adjacent
handwashing sinks that is provided with disposable towels shall be provided with a waste
receptacle as specified under ¶ 5-501.16 (C).
6-302.10 Minimum Nu mber. Toilets and urinals shall be provided as specified under § 5- 203.12.
6-302.11 Toilet Tissue, Availability. A supply of toilet tissue shall be available at each toilet.
6-303.11 Intensity. The light intensity shall be:
(A) At least ten (10) foot candles at a distance of thirty inches (30”) above the floor, in walk-
in refrigeration units and dry storage areas and in other areas and rooms during periods of
cleaning;
(B) At least twent y (20) foot candles:
(1) At a surface where food is provided for consumer self-service such as buffets and
salad bars or where fresh produce or packaged foods are sold or offered for
consumption;
(2) Inside equipment such as reach-in and under-counter refrigerators; and
(3) At a distance of thirty inches (30”) above the floor in areas used for handwashing,
warewashing, and equipment and utensil storage, and in toilet rooms; and
(C) At least fift y (50) foot candles at a surface where a food emplo yee is working with food or
working with utensils or equipment such as knives, slicers, grinders, or saws where
employee safet y is a factor.
City of Jefferson, Missouri Food Code Effective 1/1/2017
122
6-304.11 Mechanical. If necessar y to keep rooms free of excessive heat, steam, condensation,
vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity
shall be provided.
6-305.11 Designation.
(A) Dressing rooms or dressing areas shall be designated if employees routinely change their
clothes in the establishment.
(B) Lockers or other suitable facilities shall be provided for the orderl y storage of employees'
clothing and other possessions.
6-306.10 Availability. A service sink or curbed cleaning facility shall be provided as specified
under ¶ 5-203.13(A).
6-401.10 Conveniently Located. Handwashing sinks shall be conveniently located as specified
under § 5-204.11.
6-402.11 Convenience and Accessibility. Toilet rooms shall be conveniently located and
accessible to employees during all hours of operation.
6-403.11 Designated Areas.
(A) Areas designated for employees to eat, drink, and use tobacco shall be located so that food,
equipment, linens, and single-service and single-use articles are protected from
contamination.
(B) Lockers or other suitable facilities shall be located in a designated room or area where
contamination of food, equipment, utensils, linens, and single-service and single-use
articles cannot occur.
6-404.11 Segregation and Location. Products that are held by the operator for credit, redemption,
or return to the distributor, such as damaged, spoiled, or recalled products, shall be
segregated and held in designated areas that are separated from food, equipment, utensils,
linens, and single-service and single-use articles.
6-405.10 Receptacles, Waste Handling Units, and Designated Storage Areas. Units,
receptacles, and areas designated for storage of refuse and rec yclable and returnable
containers shall be located as specified under § 5-501.19.
City of Jefferson, Missouri Food Code Effective 1/1/2017
123
6-501.11 Repairing. Physical facilities shall be maintained in good repair.
6-501.12 Cleaning, Frequency and Restrictions.
(A) Physical facilities shall be cleaned as often as necessar y to keep them clean.
(B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be
done during periods when the least amount of food is exposed such as after closing.
6-501.13 Cleaning Floors, Dustless Methods.
(A) Except as specified in ¶ (B) of this section, only dustless methods of cleaning shall be
used, such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or
sweeping using a broom and dust-arresting compounds.
(B) Spills or drippage on floors that occur between normal floor cleaning times may be
cleaned:
(1) Without the use of dust-arresting compounds; and
(2) In the case of liquid spills or drippage, with the use of a small amount of absorbent
compound such as sawdust or diatomaceous earth applied immediately before spot
cleaning.
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition.
(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of
contamination by dust, dirt, and other materials.
(B) If vented to the outside, ventilation systems may not create a public health hazard or
nuisance or unlawful discharge.
6-501.15 Cleaning Maintenance Tools, Preventing Contamination. Food preparation sinks,
handwashing sinks, and warewashing equipment may not be used for the cleaning of
maintenance tools, the preparation or holding of maintenance materials, or the disposal of
mop water and similar liquid wastes. P
6-501.16 Drying Mops. After use, mops shall be placed in a position that allows them to air-dry
without soiling walls, equipment, or supplies.
6-501.17 Absorbent Materials on Floors, Use Limitation. Except as specified in ¶ 6- 501.13(B),
sawdust, wood shavings, granular salt, baked clay, diatomaceous earth, or similar materials
may not be used on floors;
City of Jefferson, Missouri Food Code Effective 1/1/2017
124
6-501.18 Cleaning of Plumbing Fixtures. Plumbing fixtures such as handwashing sinks, toilets,
and urinals shall be cleaned as often as necessary to keep them clean.
6-501.19 Closing Toilet Room Doors. Except during cleaning and maintenance operations, toilet
room doors as specified under § 6-202.14 shall be kept closed.
6-501.110 Using Dressing Rooms and Lockers.
(A) Dressing rooms shall be used by employees if the employees regularl y change their clothes
in the establishment.
(B) Lockers or other suitable facilities shall be used for the orderly storage of employee
clothing and other possessions.
6-501.111 Controlling Pests. The presence of insects, rodents, and other pests shall be controlled
to minimize their presence on the premises. P Control measures shall include:
(A) Routinely inspecting incoming shipments of food and supplies;
(B) Routinely inspecting the premises for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices or other means of pest control
as specified under §§ 7-202.12, 7-206.12, and 7-206.13; and
(D) Eliminating harborage conditions.
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests. Dead or
trapped birds, insects, rodents, and other pests shall be removed from control devices and
the premises at a frequency that prevents their accumulation, decomposition, or the
attraction of pests.
6-501.113 Storing Maintenance Tools. Maintenance tools such as brooms, mops, vacuum
cleaners, and similar items shall be:
(A) Stored so they do not contaminate food, equipment, utensils, linens, and single-service and
single-use articles; and
(B) Stored in an orderl y manner that facilitates cleaning the area used for storing the
maintenance tools.
6-501.114 Maintaining Premises, Unnecessary Items and Litter. The premises shall be free of:
(A) Items that are unnecessary to the operation or maintenance of the establishment such as
equipment that is nonfunctional or no longer used; and
City of Jefferson, Missouri Food Code Effective 1/1/2017
125
(B) Litter.
6-501.115 Prohibiting Animals.
(A) Except as specified in ¶¶ (B) and (C) of this section, live animals may not be allowed on
the premises of a food establishment. P
(B) Live animals may be allowed in the following situations if the contamination of food;
clean equipment, utensils, and linens; and unwrapped single-service and single-use articles
cannot result:
(1) Edible fish or decorative fish in aquariums, shellfish or crustacea on ice or under
refrigeration, and shellfish and crustacea in display tank systems;
(2) Patrol dogs accompanying police or security officers in offices and dining, sales,
and storage areas, and sentry dogs running loose in outside fenced areas;
(3) In areas that are not used for food preparation and that are usually open for
customers, such as dining and sales areas, service animals that are controlled by the
disabled employe e or person, if a health or safety hazard will not result from the
presence or activities of the service animal;
(4) Pets in the common dining areas of institutional care facilities such as nursing
homes, assisted living facilities, group homes, or residential care facilities at times
other than during meals if:
(a) Effective partitioning and self-closing doors separate the common dining
areas from food storage or food preparation areas,
(b) Condiments, equipment, and utensils are stored in enclosed cabinets or
removed from the common dining areas when pets are present, and
(c) Dining areas including tables, countertops, and similar surfaces are
effectively cleaned before the next meal service; and
(5) In areas that are not used for food preparation, storage, sales, display, or dining, in
which there are caged animals or animals that are similarly confined, such as in a
variety store that sells pets or a tourist park that displays animals.
(C) Live or dead fish bait may be stored if contamination of food; clean equipment, utensils,
and linens; and unwrapped single-service and single-use articles cannot result.
6-6 Pushcart Guidelines
(A) Pushcarts shall be limited to serving only food prepared at the permitted service area and
maintained at proper temperatures.
(B) Pushcarts shall be limited to 18 hours of operation per calendar day and must be returned
to the permitted servicing area. This limitation shall not apply if part of a parade permit.
City of Jefferson, Missouri Food Code Effective 1/1/2017
126
(C) Pushcarts must be on a sidewalk that is at least 8 feet wide and pushcart cannot obstruct
free passage of pedestrians or vehicles; the net passable sidewalk shall not be reduced to
less than 4 feet 6 inches in width; cannot obstruct an entrance or exit and cannot jeopardize
public safety; nothing used or stored in conjunction with the pushcart operation shall be
placed in the street.
(D) Pushcarts must be a least 20 feet from any other pushcart vendor or business that also sells
consumable food. This limitation shall not apply if part of a parade permit.
(E) Only food and/or beverages are allowed to be sold on City property.
(F) Pushcarts are not allowed in City parks, school yards, cemeteries or residential
neighborhoods. This limitation shall not apply if part of a parade permit.
(G) There are no designated areas for any one pushcart vendor – first vendor to a location has
the right to conduct business at that location subject to the time limitations set out in the
Food Code.
(H) Waste receptacles must be provided and may be stored off-cart and shall be in contact with
the pushcart at all times of operation and immediate area must be kept free of litter.
(I) Dimensions of the Pushcart shall be:
(1) Length Minimum 48” Maximum 72”
(2) Width Minimum 32” Maximum 40. A box width only, the axle system may
protrude an additional 6.5” on each side)
(3) Height (from ground level) Minimum 36” Maximum 72”
(4) Pushcarts licensed prior to 9/1/99 can continue operation if noncompliant with the
size limitations, but cannot alter, enlarge or replace the unit except in compliance
with these limitations. The City Administrator is authorized to make reasonable
rules and regulations governing modification of the design, construction and
location of the Pushcarts in his or her sole discretion.
(J) No person shall engage in vending between the hours of 3:00 a.m. and 6:00 a.m. This
restriction shall not apply if part of a parade permit
(K) Vendors must adhere to all public health and safety regulations imposed by State law and
the Code of the City of Jefferson.
(L) It is the applicant’s responsibility to be familiar with all ordinances relative to the
operation of a Pushcart.
(M) Pushcart vendors are allowed 10 minutes to offload their cart and equipment at the start of
the vending day and 10 minutes to load at the termination of the vending day, provided
that they do not block the flow of traffic.
(N) Failure to adhere to the regulations for Pushcarts units is cause for revocation or
suspension of the vendor’s license.
(O) Pushcart vendors must obtain a business license and permit to sell food and comply with
terms and conditions of the license and permit.
City of Jefferson, Missouri Food Code Effective 1/1/2017
127
6-7 Mobile Food Unit Guidelines
(A) Mobile Food Units must comply with all regulations set forth in the Jefferson City Food
Code per 8-104.10.
(B) Mobile Food Units and all sundry equipment or items used by the Mobile Food Unit must
return to the permitted servicing area for a minimum of 24 hours at least once every 14
days.
(C) Mobile Food Unit vendors must obtain a business license and permit to sell food and
comply with terms and conditions of the license and permit.
(D) A Mobile Food Unit shall not be issued a permit to sell food from the location it has
designated as its Servicing Area unless the Servicing Area itself is a licensed and
permitted food service.
(E) A Mobile Food Unit shall not be issued a permit for an area zoned residential unless part
of a parade permit.
(F) A Mobile Food Unit shall not be issued a permit unless the site location identified on its
application for a permit is on an established approved parking lot and:
(1) the location of the mobile food unit will not block ingress or egress to the parking
lot, and will not block any fire hydrant from use by emergency services, and will
not hinder sight of vehicles entering or exiting the parking lot; and
(2) tables and chairs shall not be placed on the parking lot for customers of mobile
food unit; and
(3) the mobile food units use of the parking lot shall not utilize such a number of
parking spaces so that a business relying upon that parking lot for the parking
requirements found in the zoning code shall fail to have the required number of
parking spaces for their business; and
(4) shall not be within 1000 feet of an active parade permit or festival district without
the permission of the permit holder.
(G) A Mobile Food Unit may not operate on the City right-of-way or City-owned parking lot
unless part of a parade permit.
(H) A Mobile Food Unit shall be subject to inspection semiannually.
(I) A Mobile Food Unit shall not be issued a permit unless the parking lot identified in
Subsection 6-7(f) of these guidelines is the parking lot of an existing, active and permitted
business and there are no other Mobile Food Units already permitted to operate upon said
parking lot.
(1) Any violation of any provision herein shall authorize the Director of Planning and
Protective Services to revoke any mobile food unit permit immediately. The
Director shall be authorized to enact hearing procedures for any appeal of such
revocation.
City of Jefferson, Missouri Food Code Effective 1/1/2017
128
6-8 Special Event Unit Guidelines
(A) Special Event Food Units must comply with all regulations set forth in the Jefferson City
Food Code per 8-104.10.
(B) Special Event Food Units and all sundry equipment or items used by the unit must return
to the permitted servicing area for a minimum of 24 hours between an issued permit.
(C) Special Event Food Units must comply with fee structure set forth by Chapter 28.
(D) Special Event vendors must obtain a temporary business license and temporary permit and
comply with all terms and conditions of the license and permit.
(E) A Special Event Food Unit shall not be issued a permit to sell food from the location it has
designated as its Servicing Area unless the Servicing Area itself is a licensed and
permitted food service.
(F) A Special Event Food Unit shall not be issued a permit for an area zoned residential. This
limitation shall not apply if part of a parade permit.
(G) A Special Event Food Unit must obtain a new inspection for each new permit to sell food
is issued.
(H) A Special Event Food Unit may not operate on the public right of way unless part of a
parade permit.
City of Jefferson, Missouri Food Code Effective 1/1/2017
129
Chapter 7: Poisonous or Toxic Materials
7-101.11 Identifying Information, Prominence. Containers of poisonous or toxic materials and
personal care items shall bear a legible manufacturer's label. P
7-102.11 Common Name. Working containers used for storing poisonous or toxic materials such
as cleaners and sanitizers taken from bulk supplies shall be clearly and individually
identified with the common name of the material. P
7-201.11 Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food,
equipment, utensils, linens, and single-service and single-use articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food, equipment,
utensils, linens, and single-service or single-use articles. This paragraph does not apply to
equipment and utensil cleaners and sanitizers that are stored in warewashing areas for
availability and convenience if the materials are stored to prevent contamination of food,
equipment, utensils, linens, and single-service and single-use articles. P
7-202.11 Restriction.
(A) Onl y those poisonous or toxic materials that are required for the operation and
maintenance of a food establishment, such as for the cleaning and sanitizing of equipment
and utensils and the control of insects and rodents, shall be allowed in a food establishment.
P
(B) Paragraph (A) of this section does not apply to packaged poisonous or toxic materials that
are for retail sale.
7-202.12 Conditions of Use. Poisonous or toxic materials shall be:
(A) Used according to:
(1) Law and this Code,P
(2) Manufacturer's use directions included in labeling, and, for a pesticide,
manufacturer's label instructions that state that use is allowed in a food
establishment, P
(3) The conditions of certification, if certification is required, for use of the pest
control materials, P and
(4) Additional conditions that may be established b y the regulator y authority; and
City of Jefferson, Missouri Food Code Effective 1/1/2017
130
(B) Applied so that:
(1) A hazard to employees or other persons is not constituted, P and
(2) Contamination including toxic residues due to drip, drain, fog, splash or spray on
food, equipment, utensils, linens, and single-service and single-use articles is
prevented, and for a restricted use pesticide, this is achieved b y: P
(a) Removing the items, P
(b) Covering the items with impermeable covers, P or
(c) Taking other appropriate preventive actions, P and
(d) Cleaning and sanitizing equipment and utensils after the application. P
(C) A restricted use pesticide shall be applied only b y an applicator certified by the Missouri
Department of Agriculture, a state with a reciprocal agreement, or a person under the direct
supervision of a certified applicator.
7-203.11 Poisonous or Toxic Material Containers. A container previously used to store
poisonous or toxic materials may not be used to store, transport, or dispense food.P
7-204.11 Sanitizers, Criteria. Chemical sanitizers and other chemical antimicrobials applied to
food-contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance
exemptions for active and inert ingredients for use in antimicrobial formulations (food-
contact surface sanitizing solutions). P 40 CFR 180.940 is hereb y incorporated by reference
in this rule as published Ma y 12, 2009 and is available on the web at
http://edocket.access.gpo.gov/cfr_2004/julqtr/40cfr180.940.htm or by contacting the U.S.
Government Printing Office, PO Box 979050, St. Louis, MO 63197-9000, (866) 512-1800.
This rule does not incorporate any subsequent amendments or additions.
7-204.12 Chemicals for Washing, Treatment, Storage and Processing Fruits and Vegetables,
Criteria.
(A) Chemicals used to wash or peel raw, whole fruits and vegetables shall meet the
requirements specified in 21 CFR 173.315 Chemicals used in washing or to assist in the
peeling of fruits and vegetables. P
(B) Ozone as an antimicrobial agent used in the treatment, storage, and processing of fruits and
vegetables in a food establishment shall meet the requirements specified in 21 CFR
173.368 Ozone.
7-204.13 Boiler Water Additives, Criteria. Chemicals used as boiler water additives shall meet
the requirements specified in 21 CFR 173.310 Boiler water additives. P
City of Jefferson, Missouri Food Code Effective 1/1/2017
131
7-204.14 Drying Agents, Criteria. Dr ying agents used in conjunction with sanitization shall:
(A) Contain onl y components that are listed as one of the following:
(1) Generally recognized as safe for use in food as specified in 21 CFR 182 –
Substances Generally Recognized as Safe, or 21 CFR 184 – Direct Food
Substances Affirmed as Generally Recognized as Safe, P
(2) Generally recognized as safe for the intended use as specified in 21 CFR 186 –
Indirect Food Substances Affirmed as Generall y Recognized as Safe, P
(3) Approved for use as a drying agent under a prior sanction specified in 21 CFR 181
– Prior-Sanctioned Food Ingredients, P
(4) Specificall y regulated as an indirect food additive for use as a drying agent as
specified in 21 CFR Parts 175-178, P or
(5) Approved for use as a drying agent under the threshold of regulation process
established by 21 CFR 170.39 Threshold of regulation for substances used in food-
contact articles; P and
(B) When sanitization is with chemicals, the approval required under Subparagraph (A)(3) or
(A)(5) of this section or the regulation as an indirect food additive required under
Subparagraph (A)(4) of this section, shall be specifically for use with chemical sanitizing
solutions. P
7-205.11 Incidental Food Contact, Criteria. Lubricants shall meet the requirements specified in
21 CFR 178.3570 Lubricants with incidental food contact, if they are used on food-contact
surfaces, on bearings and gears located on or within food-contact surfaces, or on bearings
and gears that are located so that lubricants may leak, drip, or be forced into food or onto
food- contact surfaces. P
7-206.11 Restricted Use Pesticides, Criteria. Restricted use pesticides specified under ¶ 7-
202.12(C) shall meet the requirements specified in 40 CFR 152 Subpart I – Classification of
Pesticides. P
7-206.12 Rodent Bait Stations. Rodent bait shall be contained in a covered, tamper-resistant bait
station. P
7-206.13 Tracking Powders, Pest Control and Monitoring.
(A) Except as specified in ¶ (B) of this section, a tracking powder pesticide may not be used in
a food establishment. P
(B) If used, a nontoxic tracking powder such as talcum or flour may not contaminate food,
equipment, utensils, linens, and single-service and single-use articles.
City of Jefferson, Missouri Food Code Effective 1/1/2017
132
7-207.11 Restriction and Storage.
(A) Except for medicines that are stored or displayed for retail sale, only those medicines that
are necessar y for the health of emplo yees shall be allowed in a food establishment.
(B) Medicines that are in a food establishment for the employees' use shall be labeled as
specified under § 7-101.11 and located to prevent the contamination of food, equipment,
utensils, linens, and single-service and single-use articles. P
7-207.12 Refrigerated Medicines, Storage. Medicines on the premises that require refrigeration
and are stored in a food refrigerator shall be:
(A) Stored in a package or container and kept inside a covered, leak proof container that is
identified as a container for the storage of medicines; P and
(B) Located so the y are inaccessible to children. P
7-208.11 Storage. First aid supplies that are in a food establishment for the employees' use shall be:
(A) Labeled as specified under § 7-101.11; and
(B) Stored in a kit or a container that is located to prevent the contamination of food,
equipment, utensils, and linens, and single-service and single-use articles. P
7-209.11 Storage. Except as specified under §§ 7-207.12 and 7-208.11, employees shall store their
personal care items in facilities as specified under ¶ 6-305.11(B).
7-301.11 Separation. Poisonous or toxic materials shall be stored and displayed for retail sale so
they cannot contaminate food, equipment, utensils, linens, and single-service and single-use
articles b y:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food, equipment,
utensils, linens, and single-service or single-use articles. P
City of Jefferson, Missouri Food Code Effective 1/1/2017
133
Chapter 8: Compliance and Enforcement
8-101.10 Public Health Protection.
(A) The regulatory authority shall apply this Code to promote its underlying purpose, as
specified in § 1-102.10, of safeguarding public health and ensuring that food is safe,
unadulterated, and honestly presented when offered to the consumer.
(B) In enforcing the provisions of this Code, the regulatory authority shall assess existing
facilities or equipment that were in use before the effective date of this Code based on the
following considerations:
(1) Whether the facilities or equipment are in good repair and capable of being
maintained in a sanitary condition;
(2) Whether food-contact surfaces comply with Subpart 4-101;
(3) Whether the capacities of cooling, heating, and holding equipment are sufficient to
comply with § 4-301.11; and
(4) The existence of a documented agreement with the permit holder that the facilities
or equipment will be replaced as specified under ¶ 8-304.11 (G)..
8-102.10 Preventing Health Hazards, Provision for Conditions Not Addressed.
(A) If necessary to protect against public health hazards or nuisances, the regulatory authority
may impose specific requirements in addition to the requirements contained in this Code
that are authorized by law.
(B) The regulatory authority shall document the conditions that necessitate the imposition of
additional requirements and the underlying public health rationale. The documentation
shall be provided to the permit applicant or permit holder and a copy shall be maintained
in the regulatory authority's file for the food establishment.
8-103.10 Modifications and Waivers. The regulatory authority may grant a special process by
modifying or waiving the requirements of this Code if in the opinion of the regulatory
authority a health hazard or nuisance will not result from the special process. If a special
process is granted, the regulatory authority shall retain the information specified under § 8-
103.11 in its records for the food establishment.
8-103.11 Documentation of Proposed Special Process and Justification. Before a special
process from a requirement of this Code is approved, the information that shall be provided
by the person requesting the special process and retained in the regulatory authority's file on
the food establishment includes:
City of Jefferson, Missouri Food Code Effective 1/1/2017
134
(A) A statement of the proposed special process of the Code requirement citing relevant Code
section numbers;
(B) An analysis of the rationale for how the potential public health hazards and nuisances
addressed by the relevant Code sections will be alternatively addressed by the proposal;
and
(C) A HACCP plan if required as specified under ¶ 8-201.13(A) that includes the information
specified under§ 8-201.14 as it is relevant to the special process requested.
8-103.12 Conformance with Approved Procedures.* If the regulatory authority grants a special
process as specified in § 8-103.10, or a HACCP plan is otherwise required as specified
under § 8-201.13, the permit holder shall:
(A) Comply with the HACCP Plans and procedures that are submitted as specified under § 8-
201.14 and approved as a basis for the modification or waiver; and
(B) Maintain and provide to the regulatory authority, upon request, records specified under ¶¶
8-201.14(D) and (E) that demonstrate that the following are routinely employed;
(1) Procedures for monitoring critical control points,
(2) Monitoring of the critical control points,
(3) Verification of the effectiveness of an operation or process, and
(4) Necessary corrective actions if there is failure at a critical control point.
8-104.10 Rules and Regulations
(A) The Regulatory Authority shall have the authority to make reasonable rules and
regulations implementing this code.
(B) The Regulatory Authority shall make rules and regulations consistent with this code
governing temporary food service and mobile food service establishments.
8-201.11 When Plans Are Required. A permit applicant or permit holder shall submit to the
regulatory authority properly prepared plans and specifications for review and approval
before:
(A) The construction of a food establishment;
(B) The conversion of an existing structure for use as a food establishment; or
(C) The remodeling of a food establishment or a change of type of food establishment or food
operation as specified under ¶ 8-302.14(C) if the regulatory authority determines that plans
and specifications are necessary to ensure compliance with this Code.
City of Jefferson, Missouri Food Code Effective 1/1/2017
135
8-201.12 Contents of the Plans and Specifications. The plans and specifications for a food
establishment, including a food establishment specified under § 8-201.13, shall include, as
required by the regulatory authority based on the type of operation, type of food
preparation, and foods prepared, the following information to demonstrate conformance
with Code provisions:
(A) Intended menu;
(B) Anticipated volume of food to be stored, prepared, and sold or served;
(C) Proposed layout, mechanical schematics, construction materials, and finish schedules;
(D) Proposed equipment types, manufacturers, model numbers, locations, dimensions,
performance capacities, and installation specifications;
(E) Evidence that standard procedures that ensure compliance with the requirements of this
Code are developed or are being developed; and
(F) Other information that may be required by the regulatory authority for the proper review
of the proposed construction, conversion or modification, and procedures for operating a
food establishment.
8-201.13 When a HACCP Plan is Required.
(A) Before engaging in an activity that requires a HACCP plan, a permit applicant or permit
holder shall submit to the regulatory authority for approval a properly prepared HACCP
plan as specified under § 8-201.14 and the relevant provisions of this Code if:
(1) Submission of a HACCP plan is required according to law;
(2) A special process is required as specified under § 3-502.11, ¶ 4-204.110(B), or
Subparagraphs 3-203.12(C)(2)(b) or 3-401.11(D)(3); or
(3) The regulatory authority determines that a FOOD preparation or processing
method requires a special process based on a plan submittal specified under § 8-
201.12, an inspectional finding, or a special process request.
(B) A permit applicant or permit holder shall have a properly prepared HACCP plan as
specified under § 3-502.12.
8-201.14 Contents of a HACCP Plan. For a food establishment that is required under§ 8-201.13
to have a HACCP plan, the plan and specifications shall indicate:
(A) A categorization of the types of time/temperature control for safety foods that are specified
in the menu such as soups and sauces, salads, and bulk, solid foods such as meat roasts, or
of other foods that are specified by the regulatory authority;
City of Jefferson, Missouri Food Code Effective 1/1/2017
136
(B) A flow diagram by specific food or category type identifying critical control points and
providing information on the following:
(1) Ingredients, materials, and equipment used in the preparation of that food, and
(2) Formulations or recipes that delineate methods and procedural control measures
that address the food safety concerns involved;
(C) Food employee and supervisory training plan that addresses the food safety issues of
concern;
(D) A statement of standard operating procedures for the plan under consideration including
clearly identifying:
(1) Each critical control point,
(2) The critical limits for each critical control point,
(3) The method and frequency for monitoring and controlling each critical control
point by the food employee designated by the person in charge,
(4) The method and frequency for the person in charge to routinely verify that the food
employee is following standard operating procedures and monitoring critical
control points,
(5) Action to be taken by the person in charge if the critical limits for each critical
control point are not met, and
(6) Records to be maintained by the person in charge to demonstrate that the HACCP
plan is properly operated and managed; and
(E) Additional scientific data or other information, as required by the regulatory authority,
supporting the determination that food safety is not compromised by the proposal.
8-202.10 Preoperational Inspections. The regulatory authority shall conduct one or more
preoperational inspections to verify that the food establishment is constructed and equipped
in accordance with the approved plans and approved modifications of those plans, has
established standard operating procedures as specified under ¶ 8-201.12(E), and is in
compliance with law and this Code.
8-301.11 Prerequisite for Operation. A person may not operate a food establishment without a
valid permit to operate issued by the regulatory authority.
8-302.11 Submission 30 Calendar Days Before Proposed Opening. An applicant shall submit an
application for a permit at least 30 calendar days before the date planned for opening a food
establishment or the expiration date of the current permit for an existing facility.
City of Jefferson, Missouri Food Code Effective 1/1/2017
137
8-302.12 Form of Submission. A person desiring to operate a food establishment shall submit to
the regulatory authority a written application for a permit on a form provided by the
regulatory authority.
8-302.13 Qualifications and Responsibilities of Applicants. To qualify for a permit, an applicant
shall:
(A) Be an owner of the food establishment or an officer of the legal ownership;
(B) Comply with the requirements of this Code;
(C) As specified under § 8-402.11, agree to allow access to the food establishment and to
provide required information; and
(D) Pay the applicable permit fees at the time the application is submitted.
8-302.14 Contents of the Application. The application shall include:
(A) The name, birth date, mailing address, telephone number, and signature of the person
applying for the permit and the name, mailing address, and location of the food
establishment;
(B) Information specifying whether the food establishment is owned by an association,
corporation, individual, partnership, or other legal entity;
(C) A statement specifying whether the food establishment:
(1) Is mobile or stationary and temporary or permanent, and
(2) Is an operation that includes one or more of the following:
(a) Prepares, offers for sale, or serves time/temperature control for safety food:
(i) Only to order upon a consumer's request,
(ii) In advance in quantities based on projected consumer demand and
discards food that is not sold or served at an approved frequency,
or
(iii) Using time as the public health control as specified under § 3-
501.19,
(b) (b) Prepares time/temperature control for safety food in advance using a
food preparation method that involves two or more steps which may
include combining time/temperature for food safety ingredients; cooking;
cooling; reheating; hot or cold holding; freezing; or thawing,
(c) Prepares food as specified under Subparagraph (C)(2)(b) of this section for
delivery to and consumption at a location off the premises of the food
establishment where it is prepared,
City of Jefferson, Missouri Food Code Effective 1/1/2017
138
(d) Prepares food as specified under Subparagraph (C)(2)(b) of this section for
service to a highly susceptible population,
(e) Prepares only food that is not time/temperature for safety food, or
(f) Does not prepare, but offers for sale only prepackaged food that is not
time/temperature for safety food;
(D) The name, title, address, and telephone number of the person directly responsible for the
food establishment;
(E) The name, title, address, and telephone number of the person who functions as the
immediate supervisor of the person specified under ¶ (D) of this section such as the zone,
district, or regional supervisor;
(F) The names, titles, and addresses of:
(1) The persons comprising the legal ownership as specified under ¶ (B) of this section
including the owners and officers, and
(2) The local resident agent if one is required based on the type of legal ownership;
(G) A statement signed by the applicant that:
(1) Attests to the accuracy of the information provided in the application, and
(2) Affirms that the applicant will:
(a) Comply with this Code, and
(b) Allow the regulatory authority access to the establishment as specified
under § 8-402.11 and to the records specified under §§ 3-203.12 and
Subparagraph 8-201.14(D)(6); and
(H) Other information required by the regulatory authority.
8-303.10 New, Converted, or Remodeled Establishments. For food establishments that are
required to submit plans as specified under§ 8-201.11 the regulatory authority shall issue a
permit to the applicant after:
(A) A properly completed application is submitted;
(B) The required fee is submitted;
(C) The required plans, specifications, and information are reviewed and approved; and
(D) A preoperational inspection as specified in § 8-202.10 shows that the establishment is built
or remodeled in accordance with the approved plans and specifications and that the
establishment is in compliance with this Code.
8-303.20 Existing Establishments, Permit Renewal, and Change of Ownership. The regulatory
authority may renew a permit for an existing food establishment or may issue a permit to a
new owner of an existing food establishment after a properly completed application is
City of Jefferson, Missouri Food Code Effective 1/1/2017
139
submitted, reviewed, and approved, the fees are paid, and an inspection shows that the
establishment is in compliance with this Code.
8-303.30 Denial of Application for Permit, Notice. If an application for a permit to operate is
denied, the regulatory authority shall provide the applicant with a notice that includes:
(A) The specific reasons and Code citations for the permit denial;
(B) The actions, if any, that the applicant must take to qualify for a permit; and
(C) Information on the right of appeal.
8-303.40 Right of Appeal. An applicant whose application for a permit to operate has been denied
may appeal the denial by filing a written request for a hearing before the Director of
Planning and Protective Services. The request must be received by the Director within ten
(10) days of the denial of the permit. The Director shall conduct any requested hearing in
accordance with the requirements of Chapter 536 of the Revised Statutes of Missouri. An
appeal from a decision of the Director may be made to the Circuit Court of Cole County in
accordance with Chapter 536 of the Revised Statutes of Missouri.
8-304.10 Responsibilities of the Regulatory Authority.
(A) At the time a permit is first issued, the regulatory authority shall provide to the permit
holder a copy of this Code so that the permit holder is notified of the compliance
requirements and the conditions of retention, as specified under§ 8-304.11, that are
applicable to the permit.
(B) Failure to provide the information specified in ¶ (A) of this section does not prevent the
regulatory authority from taking authorized action or seeking remedies if the permit holder
fails to comply with this Code or an order, warning, or directive of the regulatory
authority.
8-304.11 Responsibilities of the Permit Holder. Upon acceptance of the permit issued by the
regulatory authority, the permit holder in order to retain the permit shall:
(A) Post the permit in a location in the food establishment that is conspicuous to consumers;
(B) Comply with the provisions of this Code including the conditions of a granted special
process as specified under § 8-103.12, and approved plans as specified under§ 8-201.12;
(C) If a food establishment is required under§ 8-201.13 to operate under a HACCP plan,
comply with the plan as specified under § 8-103.12;
(D) Immediately contact the regulatory authority to report an illness of an employee as
specified under § 2-201.11;
City of Jefferson, Missouri Food Code Effective 1/1/2017
140
(E) Immediately discontinue operations and notify the regulatory authority if an imminent
health hazard may exist as specified under § 8-404.11;
(F) Allow representatives of the regulatory authority access to the food establishment as
specified under§ 8-402.11;
(G) Replace existing facilities and equipment specified in § 8-101.10 with facilities and
equipment that comply with this Code if:
(1) The regulatory authority directs the replacement because the facilities and
equipment constitute a public health hazard or nuisance or no longer comply with
the criteria upon which the facilities and equipment were accepted,
(2) The regulatory authority directs the replacement of the facilities and equipment
because of a change of ownership, or
(3) The facilities and equipment are replaced in the normal course of operation;
(H) Comply with directives of the regulatory authority including time frames for corrective
actions specified in inspection reports, notices, orders, warnings, and other directives
issued by the regulatory authority in regard to the permit holder's food establishment or in
response to community emergencies;
(I) Accept notices issued and served by the regulatory authority according to law; and
(J) Be subject to the administrative, civil, injunctive, and criminal remedies authorized in law
for failure to comply with this Code or a directive of the regulatory authority, including
time frames for corrective actions specified in inspection reports, notices, orders,
warnings, and other directives.
8-304.20 Permits Not Transferable. A permit may not be transferred from one person to another
person, from one food establishment to another, or from one type of operation to another if
the food operation changes from the type of operation specified in the application as
specified under ¶ 8-302.14(C) and the change in operation is not approved.
8-305.10 Suspension
(A) A permit to operate shall be suspended if:
(1) conditions described in 8-404.11 exist and the operator has not voluntarily
discontinued operations; or
(2) the operator refuses access to the regulatory authority for inspection as specified in
8-402.11 and 8-402.20; or
(3) an inspection reveals violations which meet or exceed the following:
(a) 10 priority violations, or
(b) 25 core violations, or
City of Jefferson, Missouri Food Code Effective 1/1/2017
141
(c) any combination of priority and core violations totaling 30 or more
violations.
(B) A permit to operate may be suspended if:
(1) Upon re-inspection, violations are not corrected within the time frame specified by
the Environmental Specialist.
8-305.11 Reinstatement. Any person whose permit has been suspended may, at any time, make
application for the purpose of reinstatement of the permit. Within three (3) days following
receipt of a written request, including a statement signed by the applicant that in his opinion
the conditions causing suspension of the permit have been corrected, the health authority
shall make a re-inspection. If the applicant is complying with the requirements of this
article, the permit shall be reinstated.
8-305.12 Notice and Appeal
(A) When a permit to operate has been suspended, the regulatory authority shall provide the
permit holder written notice of the suspension and a brief statement of the grounds for the
suspension. The notice shall contain information on the right to appeal and on the
requirements for reinstatement. The notice shall be hand-delivered to the permit holder or
an agent of the permit holder or shall be mailed to the address shown on the permit
holder's application or to the last known address of the permit holder.
(B) A permit holder whose permit to operate has been suspended may appeal the suspension
by filing a written request for a hearing before the Director of Planning and Protective
Services. The request must be received by the Director within ten (10) days of the
suspension. The Director shall conduct any requested hearing in accordance with the
requirements of Chapter 536 of the Revised Statutes of Missouri. An appeal from the
decision of the Director may be made to the Circuit Court of Cole County in accordance
with Chapter 536 of the Revised Statutes of Missouri.
8-305.13 Revocation
(A) A permit to operate may be revoked for serious or repeated violations of any of the
requirements of this Code. A permit to operate shall be revoked only after the permit
holder has been given written notice for a proposed revocation and has been afforded the
opportunity for a hearing before the Director of Planning and Protective Services. The
notice shall be hand delivered to the permit holder or an agent of the permit holder or shall
be mailed to the address shown on the permit holder's application or to the last known
address of the permit holder.
(B) A permit holder whose permit to operate is proposed to be revoked and who desires a
hearing must give written notice of a request for hearing to the Director within ten (10)
days of receipt of the notice of proposed revocation. A permit to operate may be
suspended pending a hearing on the proposed revocation. The Director shall conduct any
City of Jefferson, Missouri Food Code Effective 1/1/2017
142
requested hearing in accordance with the requirements of Chapter 536 of the Revised
Statutes of Missouri. An appeal from the decision of the Director may be made to the
Circuit Court in accordance with Chapter 536 of the Revised Statutes of Missouri.
8-306 Temporary Food Establishments
(A) No one may operate a Temporary Food Establishments without a proper license and
permit as set forth in the Food Code.
(B) All Temporary Food Establishments must follow guidelines set forth by the Jefferson City
Environmental Health Services Division and the Code of the City of Jefferson.
(C) A Temporary Food Establishment shall not be issued a permit for an area zoned residential
unless part of a parade permit.
8-401.10 Establishing Inspection Interval.
(A) Except as specified in ¶¶ (B) and (C) of this section, the regulatory authority shall inspect
a food establishment at least once every 6 months.
(B) The regulatory authority may increase the interval between inspections beyond 6 months
if:
(1) The food establishment is fully operating under an approved and validated HACCP
plan as specified under§ 8-201.14 and ¶¶ 8-103.12(A) and (B);
(2) The food establishment is assigned a less frequent inspection frequency based on a
written risk-based inspection schedule that is being uniformly applied throughout
the jurisdiction and at least once every 6 months the establishment is contacted by
telephone or other means by the regulatory authority to ensure that the
establishment manager and the nature of food operation are not changed; or
(3) The establishment's operation involves only coffee service and other unpackaged
or prepackaged food that is not time/temperature for safety food such as carbonated
beverages and snack food such as chips, nuts, popcorn, and pretzels.
(C) The regulatory authority shall periodically inspect throughout its permit period a
temporary food establishment that prepares, sells, or serves unpackaged time/temperature
control for safety food and that:
(1) Has improvised rather than permanent facilities or equipment for accomplishing
functions such as handwashing, food preparation and protection, food temperature
control, warewashing, providing drinking water, waste retention and disposal, and
insect and rodent control; or
(2) Has inexperienced food employees.
8-401.20 Performance- and Risk-Based. Within the parameters specified in§ 8-401.10, the
regulatory authority shall prioritize, and conduct more frequent inspections based upon its
City of Jefferson, Missouri Food Code Effective 1/1/2017
143
assessment of a food establishment's history of compliance with this Code and the
establishment's potential as a vector of food borne illness by evaluating:
(A) Past performance, for nonconformance with Code or HACCP plan requirements that are
priority items;
(B) Past performance, for numerous or repeat violations of Code or HACCP plan requirements
that are core items;
(C) Past performance, for complaints investigated and found to be valid;
(D) The hazards associated with the particular foods that are prepared, stored, or served;
(E) The type of operation including the methods and extent of food storage, preparation, and
service;
(F) The number of people served; and
(G) Whether the population served is a highly susceptible population.
8-402.11 Allowed at Reasonable Times after Due Notice. After the regulatory authority presents
official credentials and provides notice of the purpose of, and an intent to conduct, an
inspection, the person in charge shall allow the regulatory authority to determine if the food
establishment is in compliance with this Code by allowing access to the establishment,
allowing inspection, and providing information and records specified in this Code and to
which the regulatory authority is entitled according to law, during the food establishment's
hours of operation and other reasonable times.
8-402.20 Refusal, Notification of Right to Access, and Final Request for Access. If a person
denies access to the regulatory authority, the regulatory authority shall:
(A) Inform the person that:
(1) The permit holder is required to allow access to the regulatory authority as
specified under§ 8-402.11 of this Code,
(2) Access is a condition of the acceptance and retention of a food establishment
permit to operate as specified under ¶ 8-304.11 (F), and
(3) If access is denied, a search warrant may be obtained according to law; and
(B) Make a final request for access.
8-402.30 Refusal, Reporting. If after the regulatory authority presents credentials and provides
notice as specified under § 8-402.11, explains the authority upon which access is requested,
and makes a final request for access as specified in § 8-402.20, the person in charge
continues to refuse access, the regulatory authority shall provide details of the denial of
access on an inspection report form.
City of Jefferson, Missouri Food Code Effective 1/1/2017
144
8-402.40 Search Warrant to Gain Access. If denied access to a food establishment for an
authorized purpose and after complying with§ 8-402.20, the regulatory authority may apply
for a search warrant to gain access as provided in law.
8-403.10 Documenting Information and Observations. The regulatory authority shall document
on an inspection report form:
(A) Administrative information about the food establishment's legal identity, street and
mailing addresses, type of establishment and operation as specified under ¶ 8-302.14 (C),
inspection date, and other information such as type of water supply and sewage disposal,
status of the permit, and personnel certificates that may be required; and
(B) Specific factual observations of violative conditions or other deviations from this Code
that require correction by the permit holder including:
(1) Failure of the person in charge to demonstrate the knowledge of foodborne illness
prevention, application of HACCP principles, and the requirements of this Code
specified under § 2-102.11,
(2) Failure of food employees and the person in charge to demonstrate their knowledge
of their responsibility to report a disease or medical condition as specified under §§
2-201.11 and 2-201.12,
(3) Nonconformance with priority items of this Code,
(4) Failure of the appropriate food employees to demonstrate their knowledge of, and
ability to perform in accordance with, the procedural, monitoring, verification, and
corrective action practices required by the regulatory authority as specified under
§8-103.12,
(5) Failure of the person in charge to provide records required by the regulatory
authority for determining conformance with a HACCP plan as specified under
Subparagraph 8-201.14(0)(6), and
(6) Nonconformance with critical limits of a HACCP plan.
8-403.20 Specifying Time Frame for Corrections. The regulatory authority shall specify on the
inspection report form the time frame for correction of the violations as specified under §§
8-404.11, 8-405.11, and 8-406.11.
8-403.30 Issuing Report and Obtaining Acknowledgment of Receipt. At the conclusion of the
inspection and according to law, the regulatory authority shall provide a copy of the
completed inspection report and the notice to correct violations to the permit holder or to
the person in charge, and request a signed acknowledgment of receipt.
City of Jefferson, Missouri Food Code Effective 1/1/2017
145
8-403.40 Refusal to Sign Acknowledgment. The regulatory authority shall:
(A) Inform a person who declines to sign an acknowledgment of receipt of inspectional
findings as specified in§ 8-403.30 that:
(1) An acknowledgment of receipt is not an agreement with findings,
(2) Refusal to sign an acknowledgment of receipt will not affect the permit holder's
obligation to correct the violations noted in the inspection report within the time
frames specified, and
(3) A refusal to sign an acknowledgment of receipt is noted in the inspection report
and conveyed to the regulatory authority's historical record for the food
establishment; and
(B) Make a final request that the person in charge sign an acknowledgment receipt of
inspectional findings.
8-403.50 Public Information. The regulatory authority shall treat the inspection report as a public
document and shall make it available for disclosure to a person who requests it as provided
in law.
8-404.11 Ceasing Operations and Reporting.
(A) Except as specified in ¶ (B) of this section, a permit holder shall immediately discontinue
operations and notify the regulatory authority if an imminent health hazard may exist
because of an emergency such as a fire, flood, extended interruption of electrical or water
service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent
foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance
that may endanger public health.
(B) A permit holder need not discontinue operations in an area of an establishment that is
unaffected by the imminent health hazard.
8-404.12 Resumption of Operations. If operations are discontinued as specified under § 8-404.11
or otherwise according to law, the permit holder shall obtain approval from the regulatory
authority before resuming operations.
8-405.11 Timely Correction.
(A) Except as specified in ¶ (B) of this section, a permit holder shall at the time of inspection
correct a priority violation of this Code and implement corrective actions for a HACCP
plan provision that is not in compliance with its critical limit.
(B) Considering the nature of the potential hazard involved and the complexity of the
corrective action needed, the regulatory authority may agree to or specify a longer time
City of Jefferson, Missouri Food Code Effective 1/1/2017
146
frame, not to exceed 10 calendar days after the inspection, for the permit holder to correct
priority violations or HACCP plan deviations.
8-405.20 Verification and Documentation of Correction.
(A) After observing at the time of inspection a correction of a priority violation or deviation,
the regulatory authority shall enter the violation and information about the corrective
action on the inspection report.
(B) As specified under ¶ 8-405.11(B), after receiving notification that the permit holder has
corrected a priority violation or HACCP plan deviation, or at the end of the specified
period of time, the regulatory authority shall verify correction of the violation, document
the information on an inspection report, and enter the report in the regulatory authority's
records.
8-406.11 Time Frame for Correction.
(A) Except as specified in 1 ¶ (B) of this section, the permit holder shall correct core violations
by a date and time agreed to or specified by the regulatory authority but no later than 90
calendar days after the inspection.
(B) The regulatory authority may approve a compliance schedule that extends beyond the time
limits specified under ¶ (A) of this section if a written schedule of compliance is submitted
by the permit holder and no health hazard exists or will result from allowing an extended
schedule for compliance.
8-501.10 Obtaining Information: Personal History of Illness, Medical Examination, and
Specimen Analysis. The regulatory authority shall act when it has reasonable cause to
believe that a food employee has possibly transmitted disease; may be infected with a
disease in a communicable form that is transmissible through food; may be a carrier of
infectious agents that cause a disease that is transmissible through food; or is affected with a
boil, an infected wound, or acute respiratory infection, by:
(A) Securing a confidential medical history of the employee suspected of transmitting disease
or making other investigations as deemed appropriate; and
(B) Requiring appropriate medical examinations, including collection of specimens for
laboratory analysis, of a suspected employee and other employees.
8-501.20 Restriction or Exclusion of Food Employee, or Summary Suspension of Permit.
Based on the findings of an investigation related to a food employee who is suspected of
being infected or diseased, the regulatory authority may issue an order to the suspected food
employee or permit holder instituting one or more of the following control measures:
(A) Restricting the food employees;
City of Jefferson, Missouri Food Code Effective 1/1/2017
147
(B) Excluding the food employee; or
(C) Closing the food establishment by summarily suspending a permit to operate in
accordance with law.
8-501.30 Restriction or Exclusion Order: Warning or Hearing Not Required, Information
Required in Order. Based on the findings of the investigation as specified in § 8-501.10
and to control disease transmission, the regulatory authority may issue an order of
restriction or exclusion to a suspected food employee or the permit holder without prior
warning, notice of a hearing, or a hearing if the order:
(A) States the reasons for the restriction or exclusion that is ordered;
(B) States the evidence that the food employee or permit holder shall provide in order to
demonstrate that the reasons for the restriction or exclusion are eliminated;
(C) States that the suspected food employee or the permit holder may request an appeal
hearing by submitting a timely request as provided in law; and
(D) Provides the name and address of the regulatory authority representative to whom a
request for an appeal hearing may be made.
8-501.40 Release of Food Employee from Restriction or Exclusion. The regulatory authority
shall release a food employee from restriction or exclusion according to law and the
following conditions:
(A) A food employee who was infected with Salmonella Typhi if the food employee's stools
are negative for S. Typhi based on testing of at least 3 consecutive stool specimen cultures
that are taken:
(1) Not earlier than 1 month after onset,
(2) At least 48 hours after discontinuance of antibiotics, and
(3) At least 24 hours apart; and
(B) If one of the cultures taken as specified in ¶ (A) of this section is positive, repeat cultures
are taken at intervals of 1 month until at least 3 consecutive negative stool specimen
cultures are obtained.
(C) A food employee who was infected with Shigella spp. or shiga toxin-producing
Escherichia coli if the employee's stools are negative for Shigella spp. or shiga toxin-
producing Escherichia coli based on testing of 2 consecutive stool specimen cultures that
are taken:
(1) Not earlier than 48 hours after discontinuance of antibiotics; and
(2) At least 24 hours apart.
(D) A food employee who was infected with hepatitis A virus if:
(1) Symptoms cease; or
City of Jefferson, Missouri Food Code Effective 1/1/2017
148
(2) At least 2 blood tests show falling liver enzymes.
8-601.10 Service of Notice-Proper Methods, A notice issued in accordance with this Code shall
be considered to be properly served if it is served by one of the following methods:
(A) The notice is personally served by the regulatory authority, a law enforcement officer, or a
person authorized to serve a civil process to a permit holder, the person in charge, or
person operating a food establishment without a permit;
(B) The notice is sent by the regulatory authority to last known address of the permit holder or
the person operating a food establishment without a permit, by registered or certified mail
or by other public means so that a written acknowledgment of receipt may be required; or
(C) The notice is provided by the regulatory authority in accordance with another manner of
service authorized in law.
8-601.20 Restriction or Exclusion Order, Hold Order or Summary Suspension. An employee
restriction or exclusion order, an order to hold and not distribute food, such as a hold,
detention, embargo, or seizure order which is hereinafter referred to as a holder order, or
summary suspension order shall be:
(A) Served as specified in 8-601.10 (A); or
(B) Clearly posted by the regulatory authority at a public entrance to the food establishment
and a copy of the notice sent by first class mail to the permit holder or to the owner or
custodian of the food, as appropriate.
8-601.30 When Notice is Effective. Service is effective at the time of the notice’s receipt or if
service is made as specified in 8-601.20 (B), at the time of the notice’s posting.
8-601.40 Proof of Proper Service. Proof of proper service may be made by affidavit of the person
making service or by admission of the receipt signed by the permit holder, the person
operating a food establishment without a permit to operate, or an authorized agent.
8-701.10 Conditions Warranting Remedy. The regulatory authority may seek an administrative
or judicial remedy to achieve compliance with this the provisions of this code if a person
operating a food establishment or employee:
(A) Fails to have a valid permit to operate a food establishment as specified under 8-301.11;
(B) Violates any term or condition of a permit as specified under 8-304.11;
(C) Allows serious or repeated code violations to remain uncorrected beyond time frames for
correction approved, directed, or ordered by the regulatory authority under 8-405.11 (A)
and (B), and 8-406.11 (A) and (B);
City of Jefferson, Missouri Food Code Effective 1/1/2017
149
(D) Fails to comply with a regulatory authority order issued as specified in 8-501.20
concerning an employee or conditional employee suspected of having a disease
transmissible through food by infected person;
(E) Fails to comply with a hold order as specified in 8-701.20;
(F) Fails to comply with an order issued as a result of a hearing as specified in 8-305.12-13; or
(G) Fails to comply with a suspension order issued by the regulatory authority as specified in
8-601.20 and 8-305.10.
8-701.20 Hold Order, Justifying Conditions and Removal of Food.
(A) According to time limits imposed by law, the regulatory authority may place a hold order
on a food that:
(1) Originated from an unapproved source;
(2) May be unsafe, adulterated, or not honestly presented;
(3) Is not labeled according to law, or, if raw molluscan shellfish, is not tagged or
labeled according to law; or
(4) Is otherwise not in compliance with this Code.
(B) If the regulatory authority has reasonable cause to believe that the hold order will be
violated, or finds that the order is violated, the regulatory authority may remove the food
that is subject to the order to a place of safekeeping.
8-701.30 Hold Order, Warning or Hearing Not Required. The regulatory authority may issue a
hold order to a permit holder or to a person who owns or controls the food, as specified in §
8-701.20, without prior warning, notice of a hearing, or a hearing on the hold order.
8-701.40 Hold Order, Contents. The hold order notice shall:
(A) State that food subject to the order may not be used, sold, moved from the food
establishment, or destroyed without a written release of the order from the regulatory
authority;
(B) State the specific reasons for placing the food under the hold order with reference to the
applicable provisions of this code and the hazard or adverse effect created by the observed
condition;
(C) Completely identify the food subject to the hold order by the common name, the label
information, a container description, the quantity, regulatory authority's tag or
identification information, and location;
(D) State that the permit holder has the right to an appeal hearing and may request a hearing by
submitting a timely request to the regulatory authority;
City of Jefferson, Missouri Food Code Effective 1/1/2017
150
(E) State that the regulatory authority may order the destruction of the food if a timely request
for an appeal hearing is not received; and
(F) Provide the name and address of the regulatory authority representative to whom a request
for an appeal hearing may be made.
8-701.50 Hold Order, Official Tagging of Food.
(A) The regulatory authority shall securely place an official tag or label on the food or
containers or otherwise conspicuously identify food subject to the hold order.
(B) The tag or other method used to identify a food that is the subject of a hold order shall
include a summary of the provisions specified in § 8-701.40 and shall be signed and dated
by the regulatory authority.
8-701.60 Hold Order, Food May Not Be Used or Moved.
(A) Except as specified in ¶ (B) of this section, a food placed under a hold order may not be
used, sold, served, or moved from the establishment by any person.
(B) The regulatory authority may allow the permit holder the opportunity to store the food in
an area of the food establishment if the food is protected from subsequent deterioration
and the storage does not restrict operations of the establishment.
8-701.70 Examining, Sampling, and Testing Food. The regulatory authority may examine,
sample, and test food in order to determine its compliance with this Code.
8-701.80 Hold Order, Removing the Official Tag. Only the regulatory authority may remove
hold order tags, labels, or other identification from food subject to a hold order.
8-701.90 Destroying or Denaturing Food. If a hold order is sustained upon appeal or if a timely
request for an appeal hearing is not filed, the regulatory authority may order the permit
holder or other person who owns or has custody of the food to bring the food into
compliance with this Code or to destroy or denature the food under the regulatory
authority's supervision.
8-701.95 Releasing Food from Hold Order. The regulatory authority shall issue a notice of
release from a hold order and shall remove hold tags, labels, or other identification from the
food if the hold order is vacated.
Updates: Ord. No. 14174, 3-19-2007; Ord. No. 14244, 9-2-2007; Ord. No. 14937, 3-19-2012