Sanitation

About 4 of every 50 questions on a Missouri NHA State Exam practice exam come from this topic.

Sources checked November 13, 2026

What to know

Missouri's sanitation rules for long-term care facilities, 19 CSR 30-87, cover food service and the building in general. Potentially hazardous food must be held at 45°F or below or 140°F or above, cooled to 45°F within four hours, and reheated rapidly to 165°F. Poultry and stuffings are cooked to 165°F, pork to 150°F and most other foods to 140°F; frozen food is stored at 0°F. Thawing may be done under refrigeration, under cold running water at 70°F or below, in a microwave just before cooking, or during cooking. Food served to residents must be at least 120°F or no warmer than 45°F. Utensils are sanitized in a three-compartment sink by hot water at 170°F or by approved chemical solutions such as 50 ppm chlorine. Rules also cover milk service, re-serving leftovers, tobacco use, cutting boards, wiping cloths, water pitchers and dining-room aviaries. The general rule requires locked, separated storage of toxic materials, odor control by cleaning rather than sprays, prompt washing of soiled linen, utility sinks for mop water, and 16-mesh screening. Note that Missouri's 45°F and 140°F limits differ from the current FDA Food Code.

Where it comes from

• 19 CSR 30-87.020
• 19 CSR 30-87.030

Try a practice question

Ready for a full run? The Missouri Nursing Home Administrator State Exam Practice Test is 50 questions in 120 minutes, scored at 75%. For the official exam's details, see Missouri Nursing Home Administrator License Exam Requirements.