The goal of the Food Sanitation Program is to protect citizens from contracting and transmitting foodborne diseases and to educate food service operators and consumers about safe food handling practices.
Routine inspections are unannounced and based upon the food handling activities of each establishment. Category 1 (high risk) facilities are inspected 3 times per year, Category 2 (medium risk) facilities are inspected 1 time per year and Category 3 (low risk) facilities are inspected 1 time every two years.
Complaints are investigated within seven working days. Foodborne illness, fire, and other disaster investigations are conducted immediately. Consultations and in-services are provided upon request. Plan reviews are conducted within five working days after proper information is submitted to the department.
Cottage Food Vendor Registration
The Cottage Food Operation Act became effective in Illinois on January 1, 2012. The Act requires Cottage Food Operations to register with local health departments before selling products to the public at a Farmers Market. The Act only applies to food sold at a Farmers Market. Click below to download the registration form, cottage food operation information handout, food service sanitation class list. If you have any questions, please contact the Wayne County Health Department Environmental Health Division at (618) 842-5166.
Temporary Food Service Establishment
A Temporary Food Service Establishment is a food establishment that operates at a fixed location for a period of time not more than fourteen (14) consecutive days in conjunction with a single event or celebration. Every food stand operating at an event greater than two or more days is required to obtain a Temporary Food Service Sanitation Permit. Permits are issued upon completing on-site inspection. No pre-registration for permit is necessary. Click below to download guidelines for temporary events. If you have any questions, please contact the Wayne County Health Department Environmental Health division at (618) 842-5166.
Restaurant and Non-Restaurant Employee Training Information
According to the Food Handling Regulation Enforcement Act (410 ILCS 625), any food handler working in Illinois, unless that person has a valid Illinois Food Service Sanitation Manager Certification (FSSMC) must have the appropriate, required training. All food handlers working in restaurants shall have training completed by July 1, 2014. All food handlers working in non-restaurants shall have training completed by July 1, 2016.
For more information please click on the links provided to the right.
ILLINOIS FOOD MANAGERS CERTIFICATION
The Illinois Department of Public Health requires each food service establishment to be under the operational supervision of a resident managerial person who has been certified in food service sanitation.
Food Sanitation course information is available through the following:
*Frontier Community College
*Corporate Training Center