Missouri Food Truck Health Inspection Checklist

What Missouri Health Inspectors Evaluate

Health inspections for Missouri food trucks are conducted by local health departments or DHSS district offices, depending on your jurisdiction. Inspectors evaluate compliance with the Missouri Food Code (19 CSR 20-1), which is based on the FDA Model Food Code. Use this checklist to prepare for both your initial permit inspection and routine annual inspections.

Food Temperature Control

• Cold foods held at 41°F (5°C) or below
• Hot foods held at 135°F (57°C) or above
• Thermometers present and accurate in all refrigeration and hot-holding units
• Probe thermometer available for checking internal food temperatures
• Proper cooling procedures documented (from 135°F to 70°F within 2 hours, then 70°F to 41°F within 4 additional hours)
• Reheating to 165°F within 2 hours for previously cooked foods
• Time as a public health control documented if used (4-hour maximum)

Food Source and Storage

• All food from approved commercial sources (no home-prepared items)
• Food stored in original containers or properly labeled food-grade containers
• Raw meats stored below ready-to-eat foods to prevent cross-contamination
• Food stored at least 6 inches off the floor
• No food stored in contact with water or waste lines
• Proper date marking on ready-to-eat foods held more than 24 hours
• No expired or adulterated products on the unit

Personal Hygiene and Employee Practices

• Certified Food Protection Manager certificate current and posted or available on the truck
• Proper handwashing performed (20 seconds with soap and warm water)
• Handwashing sink accessible, stocked with soap, paper towels, and warm running water
• No bare-hand contact with ready-to-eat foods (gloves, utensils, or deli tissue used)
• Clean outer garments, effective hair restraints, and no jewelry on hands/arms
• Employees free of symptoms of illness (vomiting, diarrhea, jaundice, sore throat with fever)
• Employee health policy in place and documented

Equipment and Utensils

• All food-contact surfaces smooth, non-absorbent, and easily cleanable
• Three-compartment sink properly set up (wash, rinse, sanitize)
• Sanitizer test strips available and sanitizer at proper concentration
• Cutting boards in good condition (no deep grooves or cracks)
• Equipment clean and in good repair
• Single-use items (cups, lids, napkins) stored and dispensed properly

Water System

• Potable water system properly constructed and maintained
• Fresh water tank adequate for operations (size verified against planned usage)
• Wastewater tank at least 15% larger than fresh water tank
• No cross-connections between potable water and wastewater systems
• Water hoses food-grade and properly stored when not in use
• Hot water available at handwashing and warewashing sinks (minimum 100°F at handwash)

Waste Management

• Garbage containers with tight-fitting lids, clean and in good condition
• Grease waste properly stored and disposed of
• Wastewater disposed of at commissary or approved dump station only
• No wastewater discharged onto the ground or into storm drains

Physical Facility (Truck Condition)

• Floors, walls, and ceiling in good condition and easily cleanable
• Adequate ventilation with grease filters clean and functional
• Fire suppression system current on inspection (if applicable)
• Adequate lighting in food preparation and warewashing areas
• Service window equipped with proper screening when open
• No evidence of pests (insects, rodents)
• Truck exterior clean and in good repair

Documentation and Permits

• Current health permit displayed or immediately available
• Certified Food Protection Manager certificate on file
• Commissary agreement current and available for review
• Temperature logs maintained (if required by local jurisdiction)
• Employee health agreements on file
• Most recent inspection report available

Common Violations to Avoid

The most frequently cited violations during Missouri food truck inspections include:

• Improper cold holding temperatures (food above 41°F)
• Handwashing sink not accessible or not properly supplied
• No sanitizer test strips or improper sanitizer concentration
• Missing or expired Certified Food Protection Manager certification
• Cross-contamination risks in food storage
• Inadequate hot water at sinks

Address these areas carefully before your inspection. Inspectors in Kansas City, St. Louis City, St. Louis County, and other jurisdictions all enforce the same Missouri Food Code standards, though individual inspectors may emphasize different areas based on local priorities.