PO Box 1378 3105 Palmyra Rd. Hannibal, MO

Environmental Health

The Environmental Public Health program is responsible for the following:

  • Inspection of food service facilities, daycare centers and lodging establishments.
  • Training food service workers and managers on safe handling of food and the Marion County Food Code.
  • Work with realtors, home owners, and sewer system installers regarding the permitting and installation of new and existing sewer systems in Marion County.  Contact the health department for current fees and also to fill out a permit application and schedule an on-site evaluation.
  • Educating people about lead hazards, mold, rabies, and radon.
  • Evaluation of private water supplies and waste water treatment systems.

For more information please call 573-221-1166.


Farmers Market

  1. The Market Master or Person in Charge shall make available to all vendors copies of the Marion County Farmers Market Food Policy, the Missouri Revised Statutes Chapter 261.241 relating to “sellers of jams, jellies and honey, the splenda ruling from DHSS, the example of a proper label, and the Farmers Market Permit Application.
    • The Market Master or Person in Charge shall also insure that only those foods approved for sale by the Marion County Health Department are offered.
  2. Farmers Markets (FM) shall provide convenient, accessible restrooms and hand washing facilities to adequately serve all vendors.
  3. Water provided at FM shall be from an approved source and if hoses are used they shall be food grade and the water source shall be protected from back flow hazards by the use of a hose bib vacuum breaker.
  4. All products sold at FM shall be those produced by the seller and sold directly to and for the personal use of the end user.
  5. It will be the responsibility of the Market Master or Person in Charge to insure that when present, live stock, pet stock, poultry, or personal pets shall be treated in a humane manner and separated from food sales in such a way as to prevent contamination by those animals.
  6. Foods that can be sold without a food permit or fee: fresh uncut fruits, vegetables, fresh or dried herbs and spices, nuts in the shell, eggs with MO Dept. of Ag license and kept at 45℉ or below, jams, jellies and honey.
    • Not for profit groups selling non-potentially hazardous foods such as breads, fruit pies, brownies, and candy.
  7. Foods that can be sold, but will need a FM food permit and pay $10 fee: for profit persons selling non-potentially hazardous foods such as breads, fruit pies, brownies, candy, dry cookie, cocoa, and soup ingredients.  Any other foods must get prior authorization by the Marion County Health Department.
  8. Any allowable food which was prepared in a home kitchen must post a sign or have a statement on the label which states “THIS PRODUCT WAS NOT PRODUCED IN AN INSPECTED FACILITY”
  9. No low acid canned, acidified, or vacuum packaged foods may be sold.  Examples:  Salsa, any pickled foods, BBQ sauces, juice, cider, or spices in oil.
  10. Any claim on a food product to weight must be verified by the use of a scale certified by the MO Dept. of Agriculture.
  11. If food samples are offered you must have facilities on-site to WASH-RINSE-& SANITIZE all cutting surfaces and utensils used, a temporary hand washing station equipped with soap and paper towels, overhead protection, maintain cut product at 41 degrees Fahrenheit or below or document time and discard after 4 hours.


Food Manager Training Policy

The food manager training program will be scheduled per community need. It will be a full 4 hour course, with a certified instructor. Maximum capacity of the class is 20 attendees. Minimum number to have a class is 4 attendees. The training will be held at MCHD, unless prior authorization from administrator. Attendees who attend the course and pass the test will receive a certification.

Attendees must register for the course and pay the course fee at the time they receive the course study guide. Must be at least 3 days prior to class. There are no refunds after study guide has been received. Attendees may make arrangements to be in next available class, if they are unable to be in class originally registered for. If can’t attend the next scheduled class or cancel the next class, registration is void.

All individuals must complete a registration form. Companies planning for their employees to attend the class, must make prior arrangements with MCHD. A complete written list of employees who are to attend along with the course fee needs to be received a minimum of 1 week prior to the scheduled class. Company employees may then come in and fill out class registration and receive the course study guide.

MCHD reserves the right to set the course fee as warranted.


We are now offering online food handlers and food managers courses available at: https://www.statefoodsafety.com/

A person-in-charge is defined in the food ordinance as: The individual present at a food establishment who is responsible for the operation at the time of inspection. The person-in-charge or a designee is required to receive certification of completion of a food safety course approved by the regulatory authority or have been certified by an accredited program. Exceptions to this are low risk food establishments serving ready to eat foods with minimal food preparation as determined by the health authority. The person-in-charge of these establishments will still be required to obtain a Marion County Food Handler Card. It is the intent of the Marion County Health Department that a person in charge of a food establishment has a higher degree of food safety knowledge. That person would then pass that knowledge down to the food workers. If at any time during an inspection the Marion County Health Department feels the person left in charge of a food establishment does not have a sufficient level of food safety knowledge, that establishment will be required to have more people certified through an approved food safety course.

Food Manager training registration

Food Worker Training Policy

Marion County Commissioners in 1995 adopted a food ordinance for the county. This ordinance was revised in 2000 to address training of food workers.

The dining public expects safe food. Marion County food establishments work to meet these expectations. Food workers are an essential part of food safety. Marion County Health Department is committed to serving the public interest in reducing the risk of food borne illness. Food safety education of food workers is one tool used to reduce the risk of food borne illness.

A food worker is defined in the food ordinance as: An individual working with unpackaged food, food equipment, utensils, or food contact surfaces. All food workers are required to receive certification of completion of food safety training approved by the regulatory authority. The Marion County Health Department offers a “Food Safety Works” manual as a study guide for food workers and offers testing every third Friday of the month at 10:30A.M and 3:30P.M. Individuals shall call the health department at 573-221-1166 to reserve a seat and verify the cost of the training. Upon passing the exam a Food Handler Card will be issued, the card is valid for 3 years. The exam is available in English, Spanish, and Chinese. The test may be administered at the food establishment on a case by case basis. Exceptions to this are persons-in-charge and food workers of temporary food stands when approved by the regulatory authority.

Temporary Food & Drink Permits/Policies and Applications


Tick Bites

In the United States, ticks are responsible for more human disease than any other insect. Tick-borne diseases are also known as zoonotic diseases. A zoonotic disease is an infectious disease that can be transmitted between animals and humans. Ticks are very effective transmitters of disease because they take blood meals from a large variety of small and large mammals, reptiles, and birds.

At least six different human tick-borne diseases have been reported in Missouri. These include Rocky Mountain spotted fever, ehrlichiosis, tularemia, Q-fever, Lyme and Lyme like disease, and the southern tick-associated rash illness.

If you find an attached tick, it should be removed promptly. The longer it is attached the greater the risk of infection. There are many “old wives tales” about how to remove a tick. However, to reduce the chance of disease transmission, correctly using tweezers or a commercial tick removal tool is preferred. The key to using tweezers correctly is to position the tips of tweezers around the area where the tick’s mouth parts enter the skin. Then use a slow, steady motion when pulling the tick away from the skin. After removing the tick, disinfect the skin with soap and water or other available disinfectants.

Signs and symptoms of tick-borne disease can vary among individuals. General symptoms include a sudden high fever, severe headache, muscle or joint aches, nausea, vomiting, or diarrhea. Other symptoms to be aware of include a rash or pus filled wound that appears at the site of a tick bite or a spreading rash that follows a tick bite. If these symptoms occur after a tick bite or exposure to tick habitat, inform your health care provider of the tick exposure.

Ways to protect yourself from tick bites include:

  • Avoiding tick infested areas
  • Wearing light colored clothing. This makes it easier to see ticks crawling on your clothes.
  • Use chemical repellents with DEET, Picaridin, or permethrin. Adults should apply repellents to children and avoid putting the repellents on the child’s hands, eyes, and mouth.
  • Check your body and your child’s body for ticks. Favorite areas for tick attachment include: under the arms, in and around the ears, inside the belly button, back of knees, in and around the hair, between the legs, and around the waist.

For more information on ticks and tick-borne disease go to:



Water Breaks

Soil Scientists

This is a listing of soil scientists in our area, a state wide list is available upon request or by visiting the state of Missouri Department of Health Website.

Don Walker
1641 E. Co. Rd. 1800
Carthage, IL 62321
Cell: 217-779-3192
Office: 217-746-8601
Fax: 217-746-8601

Gary Noel
54143 Hwy M
New London, MO 63459
Phone: 573-822-4916

John Bauer
On-Site Soils Inc.
4077 N. Saint Peters Pkwy. Ste. 110
St. Peters, MO 63304
Cell: 314-346-4686
Office: 888-878-1461
Website: www.onsitesoils.com

Scott Wegman
Elijah’s Brook, Inc.
7030 Co. Rd. 308
Taylor, MO 63471
Cell: 573-541-7645
Fax: 573-393-1008