Environmental Health: Food Safety
If you have any questions or concerns please contact us at 309-679-6161 or firstname.lastname@example.org.
Food safety is achieved through a combination of licensing food establishments, education, and risk assessment. Risk assessment is done yearly by a sanitarian to determine how often a food services establishment is inspected. Those that pose higher risks (involved preparation procedures, cooking-cooling-reheating of potentially hazardous foods) will be inspected more often than those that involve less risk.
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Food Service Establishment Inspections
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Starts January 2018
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Licensing a Food Service Establishment
- To open a new food service establishment or change an existing food service establishment, operators should contact the Environmental Health Division of the Peoria City/County Health Department at 309-679-6161 to get a plan review packet or download the appropriate packet.
- The Health Department requires a scale drawing of the proposed food service establishment set up, a copy of the menu, and all operating procedures. Directions to fill these out are in the packet.
- Sanitarians assess these documents to determine the risks associated with food storage, handling, and holding.
- The food service establishment must then be in compliance (determined by a pre-operational inspection) before a food and drink license is issued.
- After a food service establishment is approved and opened, it is inspected 1 to 3 times a year, as determined by the risk level set by the sanitarian working with the food service establishment.
Food Service Sanitation Manager Certification
- Establishments that prepare food are required by the Illinois State Food Code to employ one or more persons certified as a Food Service Sanitation Manager.
- The Food Service Sanitation Manager classes educate food service workers on how to receive, store, prepare, and serve food in a safe way.
- Certification information - With link to Approved FSSMC Course Instructors/Proctors and Search by County.
Food Handler Training:
Instructor Led Training*
- Tazewell County Health Department: 309-925-5511 extension 272
- Fulton County Health Department: 309-647-1134 extension 230
- S.A.F.E. - Connie Biggs: 309-360-0285
- Insightful Food Safety - Wanda Atkins: 309-837-5158
- Black Hawk College: 309-796-5000
- Eastern Iowa Community College: 563-441-4001
- At the unannounced inspections performed 1 to 3 times per year, a sanitarian does a 45 point food inspection and/or a Hazard Analysis Critical Control Point (HACCP) inspection.
- The inspection report addresses critical and non-critical violations. Critical violations must by fixed within a set period, which is as soon as possible, but within at least 10 days. Imminent health hazards must be eliminated immediately or the food service establishment may be required to close until the problem is corrected.
HACCP Information and Links:
- Boil Orders
- Cooking Temperatures / Temperaturas Para Cocinar
- Cooling / Enfriando Comidas
- Date Marking
- Evaluating Canned Food
- General Food Storage
- Handwashing / Lavado de Manos
- Potentially Hazardous Foods
- Power Outages
- Refrigeration Temperatures
- Sanitizing Equipment and Utensils
- Thawing Violations / Descongelación
- Toxic Items / Materiales Tóxicos
- Wiping Cloth Solutions
- Food Safety Information from the Centers for Disease Control and Prevention (CDC)
- Food Safety Tips for a Weather Emergency
Foodborne Illness Information
The Environmental Health Division enforces food protection by investigating foodborne illnesses and other complaints after a problem has occurred. To file a complaint, you may either call the department at 309-679-6161 or via email at email@example.com. This is the next step in protection after prevention.
- What is foodborne illness?
- Foodborne illness is an illness carried or transmitted to people by food. Foodborne illness may present itself as flu-like symptoms such as vomiting, diarrhea, or fever; so many people may not recognize the illness is caused by bacteria or other pathogens in food.
- How does food become unsafe?
- Poor personal hygiene (due to improper hand washing, or touching food when ill).
- Time/Temperature abuse: holding food in the temperature danger zone — between 41°F and 135°F — for too long, allowing microorganisms to grow.
- Cross-contamination (for example: raw food such as chicken coming into contact with ready to eat foods, such as lettuce).
- What other substances besides bacteria can cause foodborne illness?
- Other biological contaminants
- Seafood, plant, and mushroom toxins
- Chemical contaminants
- Non-food grade metals
- Cleaning products
- Physical contaminants
- Foreign objects