Missouri Sanitation of Public Eating and Drinking Places Code or Ordinance
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(B) All food handlers shall use effective hair restraints. Effective restraints are devices which both cover and hold hair, such as hair nets, caps, hats and bandannas. Hair spray is not an acceptable hair restraint.
Utensils being used regularly during food prep and service Utensils can be held in a refrigerated unit at 4°C/41°F or less for 24 hours. Utensils can be held in a container of hot water maintained at 60°C/135°F or more for 24 hours.
Cross-Contamination A food that is fully cooked can become re-contaminated if it touches other raw foods or drippings from raw foods that contain pathogens. Cross-contamination is the physical movement or transfer of harmful bacteria from one person, object or place to another.
5 Food Truck Licenses and Permits Required in Missouri: How to Start a Food Truck Business (2023) In order to be compliant with local laws, food trucks in Missouri will need to get many of the same permits as restaurants, including a business license, food handlers permits for every employee, and a seller's permit.
The easiest way to prevent cross contamination is by properly washing hands before cooking and in between tasks and by keeping raw foods and ready to eat foods separated. Use separate equipment for each type of food.
There are three main types of cross contamination: food-to-food, equipment-to-food, and people-to-food. In each type, bacteria are transferred from a contaminated source to uncontaminated food.
Linens, such as cloth napkins, shall 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.
