Welcome to Audrain County Health Department.  Public Health: Better Health, Better Missouri.
The Audrain County Health Department (ACHD) proudly and diligently serves the Audrain County
Community, and is committed to addressing the public health needs of individuals.  The ACHD exists
under RSMO 205.010-115, County Health and Welfare Programs in order to provide the various and
multi-faceted public health programs for the Audrain County community and its citizens.  The Audrain
County Health Department is here for you.  By taking a proactive approach, rather than a reactive one,
we can hope to positively affect and influence the lives of each and every one of us.  The ACHD hopes you
will find the information contained within this website useful, and looks forward to working with the
community in facing the challenges of the future.  
The Audrain County Health Department Board of Health announces that Sandra M. Hewlett, MS, APRN, AOCN,
FACHE, has been appointed  as Administrator of the Audrain County Health Department.
Hewlett holds a Master of Science Degree from Rush University in Chicago, Ill., and has 35 years of healthcare,
public health, business, and leadership experience. She is nationally certified in healthcare and oncology, and is a
doctoral candidate in Public Health Administration.  

Prior to accepting this position, she was the Oncology Service Line Director at Bothwell Regional Health Center in
Sedalia for nearly eight years. While there, she also was responsible for the health system’s Continuing Medical
Education (CME), Tele-Health Medicine, and Cancer Registry programs.  During her tenure there, she helped
develop, design, and implement the system’s cancer center expansion project.
Hewlett brings both experience and a proven track record of success in the field of healthcare and public health,
which will be invaluable in meeting the strategic goals and objectives of the ACHD.  
“Hewlett and her husband’s family both have a long history in Central Missouri, and we believe she is an excellent
match  for this position and will be a strong asset to the ACHD team.” said Faye Fairchild, chairperson of the Board
of Health.  Hewlett can be reached at the ACHD and be contacted by phone: 581-1332 or by email at: hewles@lpha.
1130 South Elmwood Drive
P.O. Box 957
Mexico, MO 65265
Phone: (573) 581-1332
Fax: (573) 581-6652
Summer Food Safety
by Sandra Hewlett, Administrator, MS, APRN, FACHE

When warmer weather hits, there’s nothing better than the smell of food on the grill.  But, take care to BBQ safely and avoid foodborne illnesses…
Grilling by the numbers….
Three out of five households own a gas grill, which means a lot of great meals! But, it also means there’s an increased risk of home fires.
Each year, about 8,800 home fires are caused by grilling.  Close to 50% of all injuries involving grills are due to thermal burns.  July is the peak
month for grill fires followed by May, June, and August.
•        In 2012, 16,900 patients went to emergency rooms because of injuries involving grills.
•        16% of home structure fires in which grills were involved occurred because something that could catch fire was too close to the grill.
•        Leaks or breaks were factors in 20% of all grill fires.
•        Gas grills contribute to a higher number of home fires than their charcoal counterparts.
•        Foodborne illness caused by Salmonella spike in summer. So, here are some tips for outdoor food safety…

During warm weather, it’s especially important to take extra precautions and practice safe food handling when preparing perishable foods such as
meat, poultry, seafood, and egg products. While warm weather is ideal for outdoor picnics and BBQs, it also provides a perfect environment for
bacteria and other pathogens in food to multiply rapidly and cause foodborne illness. The suggestions below can help reduce the risk of foodborne
illness this summer.
1.        Always wash your hands with soap & warm water for at least 20 seconds before and after handling food.  
2.        Always marinate food in the refrigerator. Never use sauce that was used to marinate raw meat or poultry on cooked food. Instead, reserve
       a portion of the unused marinade to use as a sauce.
3.        When grilling, preheat coals for 20-30 minutes or until the coals are lightly coated with ash.
4.        Temperature gauge. Use a food thermometer to ensure that food reaches a safe internal temperature.
5.        Cooking Temperatures
•         Hamburgers should be cooked to 160 º
•         Roasts and steaks may be cooked to 145 ºF for medium rare or to 160 ºF for medium.  
•         Poultry must reach a temperature of 165 °F.
•         Fish should be opaque and flake easily.                
•         Fin fish: 145 °F or until the flesh is opaque and separates easily with a fork.
•         Shrimp, lobster and crabs: The meat should be pearly and opaque.
•         Clams, oysters and mussels: Until the shells are open.
6.        When taking foods off the grill, do not put cooked food items back on the same plate that held raw food, unless it’s been washed
      with hot water and soap first. Be sure to have plenty of clean utensils and platters on hand.
7.        In hot weather (above 90°F) foods should never sit out for more than 1 hour before refrigerating.
8.        Icebox Etiquette. A full cooler maintains its cold temperature longer than one that is partially filled so it is important to pack plenty of
      extra ice or freezer packs to ensure a constant cold temperature. Keep the cooler out of the direct sun. Keep drinks in a separate
      cooler from foods. The beverage cooler will be opened frequently while the food cooler stays cold.

On the Road Again...
Summer Travel and Picnics

When eating outside while traveling or picnicking away from home, it's important to take along the basic food safety necessities and follow these tips
to reduce risk of foodborne illness:
•       Soap and water are essential to cleanliness.  If water for hand washing is not available, disposable wipes or hand cleanser will do.
   Wash your hands before and after handling food.
•       Take foods in the smallest quantity needed – pack only the amount of food you think you'll use. Consider taking along .
    non-perishable foods and snacks that don't need to be refrigerated.
•        Pack foods in your cooler in reverse-use order – pack foods first that you are likely to use last.
•        If meat and poultry need to stay cool for a long period of time, try packing them while still frozen.
•        Be sure to keep raw meat and poultry wrapped separately from cooked foods, or foods meant to be eaten raw such as fruits.
•         Keep drinks in a separate cooler from foods. The beverage cooler will be opened frequently while the food cooler stays cold.
•        When traveling, transport the cooler in the air-conditioned passenger compartment of your car, rather than in a hot trunk.
    Keep the cooler out of direct sun. At the picnic or campsite keep your cooler covered with a blanket or tarp.
•        Don't let food sit out, especially on hot days.  Get food that you’re saving back in the cooler.
•        When the picnic is over, discard all foods if there is no longer sufficient ice in the cooler or if gel packs are no longer frozen.
•        Grilled food can be kept hot until serving by moving it to the side of the grill rack, just away from the coals to avoid overcooking.
•        Pack plenty of ice to keep food cold. Leftover food is safe only if the cooler still has ice in it. Otherwise, discard leftovers.


If you have more questions or concerns about food safety for you and your family, please don’t hesitate to contact us at:
•        Audrain County Health Department at 573-581-1332.
•        U.S. Dept .of Agriculture (USDA) Meat & Poultry Hotline at 1-888-MPHotline (1-888-674-6854).
•        The Fight BAC!® Web site at
•        Gateway to Government Food Safety Information at
Audrain County Health Department is a
proud member of  United Way!
1130 South Elmwood
P.O. Box 957
Mexico, MO 65265
Phone: (573) 581-1332
Fax: (573) 581-6652
Hours: Monday through Friday
8:00AM to 4:00PM.
Audrain County Health Department is a
proud member of  United Way!

Summer’s here and so is mosquito season.  The Audrain County Health Department would like to remind county
residents that through a grant, small supplies of Altosid® Pro-G Insect Growth Regulator are available for the public to
control mosquito larval development.
What is Altosid® Pro-G Insect Growth Regulator? This product Kills mosquito larva before they can develop into
troublesome adults, minimizing the spread of breeding, biting and disease spreading mosquitoes.

How It Works

Any area with standing water is a potential mosquito breeding ground. Mosquitoes aren't just a nuisance anymore;
they're a serious health risk. With just one bite, they can transmit the deadly West Nile virus and other diseases that
can cause encephalitis. Altosid® Pro-G kills mosquito larvae before they can develop into troublesome adults. One
application provides control for up to 30 days, without adversely affecting people or pets, and gives you another line
of defense against these pests.
Target Pest = Mosquito larvae
•        Contains (S)-Methoprene, a proven Insect Growth Regulator (IGR).
•        Prevents mosquito larvae from becoming breeding, biting adults.
•        Provides up to 30 days of control in standing water.
•        No adverse effect on humans, pets, animals, fish or vegetation.
•        Easy-to-use, low-cost, extended mosquito control.

Application Sites

•        Bird baths and atrium areas
•        Retention ponds
•        Industrial and office parks
•        Ornamental ponds & fountains
•        Gutters & water gardens
•        Rain barrels & pool covers
•        Puddles
•        Horse troughs and other animal drinking water receptacles
•        Other water-holding receptacles
A full description of this product can be found at  Remember to always follow the directions
when applying any pest control. If you are having problems with mosquitos, feel free to stop by the Audrain County
Health Department, Monday through Friday, 8:00 AM to 4:00 PM to pick up a supply.      
Cooling sites in and around Mexico, MO.  

Cooling Sites offer the general public air-conditioned relief and cool water during the hottest part of the day. Sites will
be activated if an Excessive Heat Advisory or Warning is issued by the National Weather Service. Heat Advisory
issued - when the Heat Index (HI) is expected to reach 105 degrees F or air temperature reaches, at least 100 degrees
F. Heat Warning issued - when HI is expected to reach, at least 110 degrees for 2 consecutive days with a minimum
HI no lower than 75 degrees at night or if Heat Advisory is expected to last 4 or more days.  
CLICK HERE to view the cooling sites in your area.  
Take the Kitchen Safety Quiz!

Click on the link provided below for an interactive quiz to see how safe your kitchen really is!

Food Safety Quiz  
The Symbol of Public Health

Check Out the Impact of Public Health on Communities…
To take advantage of the many services provided by the Audrain County Health Department, we welcome
you to stop by and we’ll give you an overview of our program.  Here at ACHD, we make a difference!  Go
ahead and get started learning about your public health department, click on the video link below…and
thank you for reviewing our website.