Nonprofit events in Missouri would be able to serve food prepared in unregulated home kitchens exempt from food safety regulations, and home kitchens would be able to make and sell cottage foods worth up to $50,000 a year under legislation before the Missouri Senate. Missouri House Bill 1100, which passed the General Assembly on a 131-13 vote, was reported to the Missouri Senate on Tuesday, where it received a first reading. HB 1100 combines food safety exemptions for nonprofit organizations with opening home kitchens to cottage food production. State Rep. Chuck Gatschenberger (R-Lake St. Louis) is the sponsor of the bill. The Senate has ample time to consider Assembly-passed bills since the Missouri Legislature is not scheduled to adjourn until May 30. Freedom from food safety regulation for nonprofits and home kitchens would come with requirements for those taking advantage of the bill’s provisions to notify the public that the food they are about to receive is not subject to either regulation or inspection by food safety officials. Nonprofits staging charitable fundraising events featuring unregulated food would also be required to notify regulatory authorities ahead of time with the date, location and date, along with the name of the person responsible for the event. If a food establishment already regulated by the Missouri Department of Health and Senior Services is hired to serve food at the event, the exemption would not apply. Also, the nonprofit and home kitchen exemptions would not apply to either Missouri’s largest or Home Rule counties, which include the St. Louis and Kansas City areas. Home kitchens would be opened to the production of baked goods, canned jams and jellies, and dried herbs and herb mixes. Only direct sales to consumers would be permitted. The Department of Health and Senior Services is charged with establishing labeling rules for food made in home kitchens. No Internet sales would be permitted. State and local health department officials would be authorized to investigate any foodborne disease or outbreak stemming from an unregulated kitchen.

  • Raymond James

    A non-profit holding an event yesterday kept yelling about how they were a non-profit and why was a health inspector there. They were using bottles of whiskey with dead insects in it, utilizing dirty chaffing dishes ( grease, dried hard food , dust). When told to wash them, they did just that with no sanitizing step. Again more yelling when told the dirty dishes and utensils that were stored on the floor needed to be washed, rinsed and sanitized prior to use.

    This should have been a simple event with food brought in from restaurants, held hot till being served .

    Many think this bill will mean no more inspections of non-profit events but it will not. If it passes the foods can be prepared where ever but the actual serving location – utilizing clean utensils, hand washing , proper glove serving utensil use, fly control and proper signage will need to be looked at.

    The goal is to raise money by keeping people healthy. A fund raiser that puts a bunch of people in the hospital is not a successful event. Just ask the Parish in Kansas that had an outbreak at there Turkey dinner event.