Inspections are performed upon facilities on a basis of priority and that priority is determined through a formula in which levels of preparation, potential for cross contamination, populace served, types of foods served, etc., all are used to factor a priority level.
Once a priority level is determined facilities are inspected on three levels:
High: Inspected once every 12 months.
Medium: Inspected once every 15 months.
Low: Inspected once every 18 months.
Inspection interval is not always exact on all facilities. Many facilities are seasonal such as concession stands, wine tasting vineyards, and golf courses. Some facilities close down for their own reasons and then re-open which throws off inspection interval.
Inspection interval can get thrown off mostly by other programs that the Environmental staff also perform for the county. The environmental staff runs the on-site sewage program by performing site investigations on all permitted septic systems that are installed. This programs work is primarily done in the dry months of the year which takes a lot of man hours.
The environmental staff also inspects all licensed lodging establishments, all licensed day cares, and many other programs which take much time.
All this being considered, all facilities are inspected as quickly as possible to ensure the health and safety of the citizens of Ste. Genevieve County.
Missouri Food Code can be accessed at: https://health.mo.gov/safety/foodsafety/pdf/missourifoodcode.pdf
New and Remodeled Food Establishments are now required to fill out an application 30 days prior to the planned opening date for the facility.
*Applications for "New Food Establishments" are available at the Ste. Genevieve County Health Department and online: https://health.mo.gov/safety/foodsafety/pdf/580-3058.pdf
Temporary Food Code Information: https://health.mo.gov/safety/foodsafety/pdf/TempFoodServiceGuide.pdf
Missouri Home-Based Kitchen Food Production Guidance: https://health.mo.gov/safety/foodsafety/index.php