STL Food Service Equipment

Health Code Cheat Sheet · Missouri state baseline

Missouri Food Code Restaurant Equipment Requirements

The Missouri Food Code is the statewide floor every Missouri restaurant has to meet. What the statewide Missouri Food Code (based on the 2009 FDA Food Code) requires of every Missouri restaurant, and how it fits with St. Louis area city and county codes.

Short answer: Missouri has a statewide food code, the Missouri Food Code (19 CSR 20-1.025). It’s based mainly on the 2009 FDA Food Code and sets the minimum for every retail food establishment in the state. Local health departments can adopt stricter rules, and most in the St. Louis area have, so always check your local guide too.
State agency
Missouri Department of Health and Senior Services (DHSS), Bureau of Environmental Health Services
Food code
Missouri Food Code, 19 CSR 20-1.025. Manual published June 3, 2013, effective September 30, 2013
Based on
Mainly the 2009 FDA Food Code, with Missouri changes on wastewater and drinking water
Who you deal with
Your local public health agency (county or city health department) handles applications and pre-opening inspections, not the state

The equipment baseline is the same as the federal Food Code checklist: hand sinks, a three-compartment sink or dish machine, a mop sink, refrigeration that holds 41°F, thermometers, and commercial, cleanable equipment. Here’s what’s specific to Missouri.

Missouri Food Code vs. local codes

AreaCode that applies
City of St. Louis2017 FDA Food Code (city ordinance)
St. Louis CountySt. Louis County Food Code (Chapter 807)
St. Charles CountySt. Charles County Food Code (2016, revised 2023)
Jefferson CountyJefferson County Food Code (revised 2021)
Franklin CountyMissouri Food Code, adopted by reference in the county’s food regulations
Anywhere without a local codeMissouri Food Code

When a local code is stricter, the local code wins. When a local code is silent, the Missouri Food Code still sets the floor.

What the Missouri Food Code means for your kitchen

  • Hand sink water: at least 100°F through a mixing faucet (the 2009 Food Code standard). Size your water heater for it§5-202.12
  • Equipment must be commercial-grade, durable and easy to clean. Equipment certified to NSF/ANSI (or ETL Sanitation) standards is accepted as meeting the rulesChapter 4
  • Refrigeration must hold cold food at 41°F or below, and hot holding must keep food at 135°F or above§3-501.16
  • Missouri’s own rules for wastewater and drinking water apply. If you’re on a private well or septic system, expect extra approvals (Missouri DNR / DHSS)

People: Missouri’s statewide rule is lighter

  • The person in charge must demonstrate knowledge of food safety. They can do it by having no priority violations at inspection, by being a Certified Food Protection Manager, or by correctly answering the inspector’s questions§2-102.11
  • The state code does not make a Certified Food Protection Manager mandatory everywhere, but many local codes do (St. Charles County, for example)
  • There’s no statewide food handler card requirement. Some local health departments require training or Hepatitis A vaccination (St. Louis City, St. Louis County, Warren County)
Practical advice: get a Certified Food Protection Manager (ServSafe or similar) no matter where you open. It satisfies the state rule automatically and most local ones too.

Pick your Missouri city or county

City of St. LouisCity Health Department, 2017 Food Code, Hep A rule.Read the guide →St. Louis CountyCounty Food Code (Chapter 807) and plan review.Read the guide →St. Charles CountyCounty Food Code (2016, revised 2023) and plan review.Read the guide →City of St. CharlesCounty health rules plus the city grease interceptor permit.Read the guide →City of St. PetersSt. Peters runs its own health department and food inspections.Read the guide →Jefferson County, MOArnold, Festus, Hillsboro. County Food Code (revised 2021).Read the guide →Franklin County, MOWashington, Union, Pacific. Plans due 14 business days before opening.Read the guide →Lincoln County, MOTroy, Moscow Mills, Elsberry. Plan review and $150 permit.Read the guide →Warren County, MOWarrenton, Wright City. Hep A vaccination for all food handlers.Read the guide →

Sources

Missouri Food Code - foodservice equipment identification guide for commercial kitchens
Know your kitchen: the equipment that shows up on a health inspection, from the cook line to the dish pit.

Questions about Missouri Food Code?

Call your local health department before you buy equipment. Getting your list approved first costs nothing and can save you from buying something that won’t pass.

More Health Code Cheat Sheets:
All 18 cheat sheets & city finderFDA Food Code (federal baseline)Illinois Food Code (state baseline)Equipment buying guide

Last reviewed September 2026. This guide is general information to help you plan and ask better questions. It is not legal advice. Codes change and inspectors have final say, so confirm with your health department, building department, fire marshal, and sewer district before you buy or install equipment.