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FoodLine Newsletter - July 2011


Volume 19, Issue 2


Volume 20, Issue 2
, Issue July 2011

Truckwrecks and Food Salvage by Linda Ito, R.S.

As you walk down the aisle of your favorite grocery store, or put away a recent food delivery at your restaurant, you seldom think about how it got to you and what may have possibly gone wrong in transit.  Yes— accidents happen, and our office is often involved in evaluating the safety of food shipments in the event of a truck wreck or other transportation disaster......more

From the Editor: The Truth and Difficulty of TFS

Some members of our Missoula food community have expressed their frustration with temporary licensing at Farmer’s Markets and other venues. I have done my best to answer vendors’ questions about why temporary licensing works the way that it does, and I hope that this article will further explain things.  First off, I will be the first to admit that the system isn’t perfect, but we strive to protect the public while being fair to businesses, both temporary and permanent, within the regulatory framework.....more

The Scoop on Wholesale Food Manufacturing-- Part Two:
Critical Controls

Anyone who has taken a food class with us at MCCHD has heard about the ServSafe acronym “FAT TOM”.  The acronym, while humorous, is not intended to detract from food safety, but rather, make its important message memorable.  Each letter in the acronym represents something that bacteria need for growth.  If you can remove or control at least one these factors, you can keep food safer.  These are called Critical Control Points.....more

FAT TOM: Critical Controls in a Nutshell

Answers from a Sanitarian: Why aren't "Food Handler's Cards" Required?

It’s shocking to many in the Missoula community that food safety education, or a ‘food handler’s card’ is not required to work in a food establishment. Many nearby states like Washington, Oregon, California have strict regulations regarding food safety training.  During a recent food safety class, Alisha Johnson was asked why this is not required in Montana.....more

Spotlight on Public Health: Campylobacter jejuni

When asked “What is the bacterium that causes the most foodborne illness in the US?” most people say E. coli or Salmonella spp., but believe it or not, the most common cause of bacterial foodborne illness is a little known culprit called Campylobacter jejuni, a species commonly associated with poultry and livestock.  Up to14% of foodborne illnesses each year worldwide are attributed to Campylobacter jejuni and as many as 2.4 million people in the United States are affected by it each year.....more

Cleaning Up After a Flood

Upcoming Food Safety Classes and Registration

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