Food Sanitation Program
The goal of the Food Sanitation Program is to protect citizens from contracting and transmitting food borne 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 Services
The Home-to-Market Act to effect January 1, 2022, and amended the provisions in the Food Handling Regulations enforcement act regarding cottage food operations. In accordance with both, non-potentially hazardous food maybe produced in a person’s domestic residence kitchen for direct sale to customers in the following ways:
• From the cottage food producer’s home
• At the following public events: farmers markets, fairs, festivals, and pop-up events
• Allows online sales direct to the consumers who only reside within Illinois
• Arrangement can be made for the cottage food producer to meet customers at a specific location where they may pick up their food.
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
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,
Illinois Food Manager 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
www.iecc.edu/fcc/
(618) 842-3711
*Corporate Training Center
www.ctcfoodsanitation.com
1-800-705-8204
Contact us:
Mark Elliott, BA/MBA
Public Health Educator/Food Safety Coordinator
melliott@wchdil.com