Food Protection Prevention
Food Protection Prevention 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 facility 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.
Licensing a Food Facility
- To open a new food facility or change an existing facility, operators should contact this Department at 679.6161 to get a plan review packet.
- The Health Department requires a scale drawing of the proposed facility 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 facility must then be in compliance (determined by a pre-operational inspection) before a food and drink license is issued.
- After a facility 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 facility.
- Contact the Environmental Health Department if a packet is needed.
- See links below for Step-by-Step Procedures and License Application.
Food Service Sanitation Certification
- Facilities that prepare food or sell prepackaged potentially hazardous foods are required by the Illinois State Food Code to employ one or more persons certified as Food Service Sanitation Manager.
- The Food Service Sanitation classes educate food service workers on how to receive, store, prepare, and serve food in a safe way.
- A list of available Food Service Sanitation classes can be found here.
- 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 inspection.
- The inspection report addresses critical and non-critical violations. Critical violations must be fixed within a set time period, which is as soon as possible, but within at least 10 days. Imminent health hazards must be eliminated immediately or the facility may be required to close until problem is corrected.
Applications and Information
Annual and Seasonal Licensing
Sidewalk and Street Vending Licensing
Temporary Event Licensing
HACCP (Hazard Analysis and Critical Control Points) Information Sheets
- Boil Orders
- Cooling / Enfriando Comidas
- Cooking Temperatures
- Date Marking
- General Food Storage
- Handwashing / Lavado de Manos
- Potentially Hazardous Foods
- Refrigeration Temperatures
- Thawing Violations / Descongelación
- Toxic Items / Materiales Tóxicos
- Wiping Cloth Solutions