Food Service Sanitation Program
Through the food service sanitation program, our Environmental Health staff conduct regular inspections of all food service establishments within the seven counties we serve. This means that the restaurants you eat at in the seven counties have safer food handling practices and their employees have received training in how to keep the food they prepare for you free of disease and bacteria. Restaurants, deli counters, booths at county fairs, and other places selling food are required by county ordinances to go through the process of securing a food service permit.
In the event of an outbreak of food borne illness (food poisoning), our staff conduct an investigation to determine how the illness was caused so additional people do not get sick.
In the event of an outbreak of food borne illness (food poisoning), our staff conduct an investigation to determine how the illness was caused so additional people do not get sick.
new food establishments
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Individual consultation prior to any construction:
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cottage food industry
ABOUT THE PROGRAM
A "cottage food operation" means an operation conducted by a person who produces or packages food or drink in a kitchen located in that person's primary domestic residence or another appropriately designed and equipped residential or commercial-style kitchen on that property for direct sale by the owner, a family member, or employee and is registered with their local health department as a cottage food operator.
The cottage food law was passed in 2012 in order to encourage entrepreneurship and build local food systems by providing farmers and food entrepreneurs the opportunity to develop and sell food products directly to consumers without the need for an expensive commercial kitchen space.
For more information about Cottage Food and what items are not permitted to be produced for sale, download the Illinois Cottage Food Guide.
A "cottage food operation" means an operation conducted by a person who produces or packages food or drink in a kitchen located in that person's primary domestic residence or another appropriately designed and equipped residential or commercial-style kitchen on that property for direct sale by the owner, a family member, or employee and is registered with their local health department as a cottage food operator.
The cottage food law was passed in 2012 in order to encourage entrepreneurship and build local food systems by providing farmers and food entrepreneurs the opportunity to develop and sell food products directly to consumers without the need for an expensive commercial kitchen space.
For more information about Cottage Food and what items are not permitted to be produced for sale, download the Illinois Cottage Food Guide.
COTTAGE FOOD | APPLICATION
Temporary Food Event Information
- No inspection required of single temporary events lasting 1 day. Events occurring for 2 or more days require inspection by Environmental Health staff. Fee charged to temporary food establishment owner for temporary food booths open for more than 1 day.
- All temporary food booths required to have a hand wash station consisting of warm water, soap, and paper towels.
- All temporary food booths required to have sanitizer (bleach) and water to sanitize all equipment.
- TCS (food requiring time and temperature control for safety) foods must be kept below 41 degree F or above 135 degree F.
Forms/Applications
PRINTABLE SIGNAGE
Frequently Asked Questions
Q- What should I do if a family member gets sick after eating at a restaurant?
A- Make a note of what you and the other members of the party ate. If carry out, keep a sample of the food. Get medical attention, stool/vomitus cultures. Call your local health department right away at.
Q- Which area restaurants are the most sanitary?
A- Food scores for the past twelve months are also available on our website: Southern 7 Health Department Food Scores. You may contact the health department sanitarian for inspection details.
Q- Should food service employees always wear gloves when handling food products?
A- Thorough hand washing after each possible contamination or change in process is required. If wearing gloves, they must be changed, accompanied by hand washing after each possible contamination or change in process. The health department requires food service employees to use gloves when preparing ready-to-eat foods in most situations.
Q- If I notice that a food service employee isn’t wearing gloves and is preparing my food how do I approach them?
A- You could ask that they wash their hands or wear gloves and then you could notify the Health Department.
A- Make a note of what you and the other members of the party ate. If carry out, keep a sample of the food. Get medical attention, stool/vomitus cultures. Call your local health department right away at.
Q- Which area restaurants are the most sanitary?
A- Food scores for the past twelve months are also available on our website: Southern 7 Health Department Food Scores. You may contact the health department sanitarian for inspection details.
Q- Should food service employees always wear gloves when handling food products?
A- Thorough hand washing after each possible contamination or change in process is required. If wearing gloves, they must be changed, accompanied by hand washing after each possible contamination or change in process. The health department requires food service employees to use gloves when preparing ready-to-eat foods in most situations.
Q- If I notice that a food service employee isn’t wearing gloves and is preparing my food how do I approach them?
A- You could ask that they wash their hands or wear gloves and then you could notify the Health Department.
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