Saturday, March 24, 2018
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All food service operations in Jefferson County must have a permit and must submit plans prior to being approved for a permit. If you are reading this document you have probably already contacted the Jefferson County Health Department Environmental Sections in Hillsboro or Arnold, Missouri.
If you have not contacted either of these offices, STOP, do not begin construction, do not sign a lease or purchase agreement, do not attempt to obtain a liquor license.

Instead read the guidelines for opening an establishment for food service:

Section 1. Instructions and Time Lines:

  1. Finish reading this document and then contact us at 636-797-3737, extension 3. We will assist you with our requirements and inform you regarding which Environmental Public Health Specialist will be your representative during your plan review.
  2. Deliver or mail a complete set of plans to the Jefferson County Health Department Environmental Section, Hillsboro office. The plans must show details of the physical facility as enumerated in section 4 of this document, including a menu. The plan review fee must be paid at the time plans are submitted. Consult our Application and Cost Reimbursement Charges. New and existing facilities are required to submit plans for plan review.
  3. Deliver a complete set of plans to the appropriate city or county building department.
  4. Establish a time line to meet the educational requirements of Section 3. This requirement must be completed prior to facility opening. Check with our office personnel for reciprocity with any existing certifications you may possess.
  5. Do not begin construction or remodel until you receive a letter approving your plans. [Usually two weeks]
  6. If your plans are disapproved, an explanation will be provided regarding the need for additional information. Contacting your Environmental Health representative prior to re-submittal may prove helpful. Do not begin construction or remodel until you have an approved set of plans.
  7. If your plans are approved you may start construction. [Your plans must also be approved by the appropriate city or county building department prior to beginning construction]
  8. During construction please maintain contact with your Environmental Health representative. Any plan changes or modifications will need to be approved prior to implementation. REMEMBER, you are also required to have plan approval from the appropriate city or county building department. DO NOT NEGLECTto schedule the appropriate construction inspections with that department.
  9. Your Environmental Health representative will schedule a pre-opening inspection after you determine that you have completed construction. If during construction you have questions or issues that require a pre-inspection visit from your representative, we will be happy to accommodate those requests. As you near construction completion notify our office for a pre-opening inspection.
  10. After you have passed your pre-opening inspection, you may submit a copy of that inspection, a completed application; the permit fee and the plan review fee in person or by mail and receive your permit.
  11. Permit costs are determined using a risk assessment. Risk is based on type of food served, food production processes and menu. They may be influenced after your operational inspection by your knowledge of the food code and inspection history.
  12. Your initial operational inspection will probably occur within the first month of operation. Like all operational inspections, it will be unannounced.

Section 2. Permit Requirements:

  1. All Food Establishments must obtain a permit from the Jefferson County Health Department prior to opening for business. Food Service, Retail Food or Temporary Food Establishments found in the absence of a permit will be closed.
  2. All Food Establishments must submit plans and specifications for approval to the Jefferson County Health Department prior to construction or remodeling.
  3. All Food Establishments must submit an application, pay a permit fee, plan review fee, and be inspected prior to a permit being issued.
  4. All Food Establishment permits are valid for one year, are non-transferable, will be invoiced in November and are renewable by January 1st of the Permit year. Late fees will be assessed after January 1st of the permit year.
  5. Applications for a state liquor license require an inspection stating that the facility meets the sanitation requirements of the Jefferson County Health Department. Both the state and most city and county jurisdictions require a liquor license.
  6. All cities and the County of Jefferson require an occupancy permit. An occupancy permit should not be mistaken for a Jefferson County Food Establishment permit.
  7. All cities and the Jefferson County Building Department require a submission and review of construction or remodel plans, as do most fire districts and sewer districts.

Section 3. Education Requirements:

  1. All Food Service and Retail Establishments must have a manager, shift leader, or production or crew leader on duty who is ServSafe certified or ANSI equivalent. Certification classes are provided through Jefferson College.
  2. 100% of all food service employees must have attended and passed a two-hour food safety class. A schedule of classes may be obtained by calling the Jefferson County Health Center at 636-797-3737, extension 3.
  3. Employees may take ServSafe Food Handler Program in lieu of attending the Basic Sanitation two-hour class. 
  4. All food operations must maintain records of training and certification on site.
  5. Education certificates for managers are valid for five years. Education certificates for employees are valid for three years.

Section 4. Physical Facility Requirements:

  1. The facility must have hot and cold running water under adequate pressure.
  2. The facility must provide hot and cold running water through mixing faucets.
  3. The facility must be equipped in the food preparation area, with a conveniently located hand sink that is supplied with hot and cold running water, dispensed through a mixing faucet. This hand sink must have hand soap and disposable towels and/or a sanitary hand-drying device.
  4. The facility must be equipped with a conveniently located mop sink, curbed floor drain, or service/utility sink.
  5. All sinks in the facility designed for use as a mop/waste sink shall be equipped with air gaps or back-flow prevention.
  6. The facility shall have a conveniently located employee rest room, adequately ventilated, equipped with a self-closing door; a properly equipped hand sink as described in paragraph c., and a covered trash can.
  7. The facility shall have walls, floors and ceiling surfaces constructed of smooth durable materials that are easily cleanable.
  8. The facility floors and wall junctures shall be sealed as with baseboards or coved.
  9. The facility shall have all lights shielded, Teflon coated or shatter resistant where necessary.
  10. The facility HVAC devices shall be installed in such a way as to not contaminate food prep areas.
  11. The facility shall have all outer openings protected against the entrance of rodents and insects.
  12. The facility perimeter walls and roofs shall be constructed to protect against weather, rodents and insects.
  13. The facility out-door areas such as parking lots, dumpster pads, walk ways and driving areas shall be graded to drain and constructed to prevent dust, mud and water accumulation.
  14. The facility shall have no carpeting in food prep areas.
  15. Carpet in dinning areas shall be tightly woven and easily cleanable.
  16. The facility shall not have insect protection devices installed in such a way as to contaminate a food prep or storage area.
  17. The facility shall not have exposed studs, joists or rafters.
  18. The facility shall have no exposed utility pipes, service lines and any horizontal pipes and service lines on the floor.
  19. The facility shall have adequate ventilation.
  20. The facility shall have an adequate maintenance equipment storage area.
  21. The facility shall have an area, separate from the food preparation area for employees to eat, drink and smoke, if smoking is permitted.
  22. The facility shall be equipped with storage lockers for employee personal belongings if employees change clothes in the facility.
  23. The facility shall be maintained in a clean state, free of unnecessary liter, used equipment and rodent/insect harborage.
  24. The facility shall have a toxic storage area, located so as not to contaminate food or single service items.
  25. The facility shall have a dry, insect and rodent proof storage area for dry goods, canned goods and paper products.
  26. Plumbing shall meet county or city codes, no lead solder or flux on food contact surfaces, no cross connections.

Section 5 Equipment Requirements:

  1. Facilities preparing food must be equipped with a three-compartment sink (of sufficient depth and equipped with drain boards). Chemical test devices must be available to check sanitizer levels. Facilities may, in addition to the three compartment sink, install a commercial dish machine.
  2. Food preparation areas must have an accessible, conveniently located, well-equipped hand sink, separate from a prep, mop or 3-compartment sink.
  3. Facilities must have a conveniently located, well-equipped, employee restroom.
  4. Facilities must have adequate storage, free from humidity and temperature extremes and protected against the entry of insects and rodents.
  5. Facilities must have adequate refrigeration, freezer, reheating, and hot and cold holding capacity.
  6. All heating and cooling devices must be equipped with permanently affixed thermometers accurate to +or- 2 degrees F.
  7. Facilities must have equipment to provide adequate protection during storage and display of food.
  8. Food preparation equipment must be safe, durable and easily cleanable and resistant to pitting.
  9. Food preparation utensils must be safe, durable and easily cleanable and resistant to pitting.
  10. Food preparation surfaces must be safe, durable, easily cleanable, resistant to pitting, and be in good repair. The area must also be provided with an adequate number of accurate food thermometers or thermocouples.
  11. Ice machines must be installed so that bins are sloped to drain, with no cross connections and no cold plates in direct contact with ice and equipped with an ice scoop, properly stored.


The information provided on this page is meant to serve as a guide to opening a food service facility in Jefferson County and may not include all of the food service requirements of the Jefferson County Health Department

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