Food Safety Program
- Opening a New Food Establishment?
- Renovating Your Existing Food Establishment?
- Operating a Temporary Food Establishment?
- Certified Food Protection Manager & the Person in Charge
- Allergen Awareness Training
- Illinois Required Food Handler Training
- Additional Food Safety Education Services
- Farmers Markets
- Cottage Food Operations
- Submitting a Complaint?
- Contact Us
- Food Safety Regulations/Forms/Establishment Scores/Information & Links
The Logan County Department of Public Health (LCDPH) Division of Environmental Health, through the Illinois Department of Public Health (IDPH) Local Health Protection Grant, operates a comprehensive Food Protection Program. The goal of the Food Protection Program is to prevent the occurrence of foodborne illness and to assure the food consumed by the residents and visitors of Logan County is safe. This is accomplished mainly through education of food operators, surveillance of reported food illnesses, and enforcement of sanitation codes. Food establishments selling, preparing, and/or serving foods to the public are inspected in order to assure compliance with the Illinois Food Service Sanitation Code, the Logan County Ordinance, and other applicable regulations.
Beginning July 2018, LCDPH will conduct inspections using a Food and Drug Administration (FDA) model code as adopted by the Illinois Department of Public Health Food Service Sanitation Code. As in the past, food establishments will typically receive one to three unannounced inspections per year based on their risk classification. There are 57 potential violations falling under one of four categories. The categories, from least to most severe, are: "core violations," "priority foundation violations," "priority violations," and "imminent or substantial hazard." "Priority violations," including improper temperatures, cross-contamination, and poor personal hygiene, are more likely to have an immediate impact of causing food contamination. On the other hand, "core violations," such as unclean floors and inadequate lighting, are less likely to contribute directly to foodborne illness but, if kept unchecked, can eventually lead to other sanitary concerns. Based on the overall sanitation and inspection history, LCDPH will conduct appropriate regulatory follow-up.
Routine inspections provide information regarding the establishment's level of food safety practices at the time of the inspection. Trends in the inspection history provide a more complete picture of the sanitation level that can be expected in specific food establishments. For public viewing, inspections will be posted on this website. Please note that the FDA inspection protocol does not implement a scoring system, so grading will no longer apply. On the other hand, the posted inspections do provide more detailed information regarding specific sanitation issues related to establishments.
If you are interested in opening a new food establishment, the LCDPH Division of Environmental Health will help you get started. The first step in the process is to complete and submit a plan review which must include a neatly detailed drawing of your facility showing the location of all equipment, hand sinks, etc. Upon receipt, the department representative will review your plans, provide instruction, and/or make any recommendations prior to allowing for the start of construction. It is important to never start construction or remodeling without first submitting the plan review. In addition, you cannot operate a new food service establishment without proper health department approval (certification) so contacting the department must be your first step in the process.
If you are making any changes to your existing establishment, regardless of how extensive, you must first contact the department so it can be determined whether completion of a plan review and pre-construction approval is necessary.
Regardless of the duration of the event, if you plan to sell, prepare, and/or serve food at an event such as a festival, fair, auction, fundraiser, etc. you must first contact the department to discuss the need for certification which grants permission to operate a temporary food establishment. If an application and payment is not received by the department at least 5 days prior to the event, you may be subject to a late fee penalty.
Included with the Temporary Food Application is a Self-Inspection CheckList which must also be completed and submitted as part of the application process. If you plan to serve food at multiple events and would like to apply for a Multi-Event Temporary Food Certificate, you must also complete an Event Planner form to submit with your temporary food application.
For temporary food events lasting no more than one day, the department will waive the fee. However, the operator must still complete and submit to the department an Application for Temporary Food Establishment Non-Licensed Event (One Day) and a Self-Inspection Check List to be approved. These applications must also be submitted to the LCDPH at least 5 days prior to the event to allow the department time to review plans and provide any necessary pre-event consultation. Applicants not meeting this deadline may be subject to a late fee penalty.
If you would like information regarding the Logan County temporary food operation requirements, you can refer to the LCDPH Temporary Food Service Establishment Guidelines or contact the department for more details.
Section 2 of The 2017 FDA Food Code requires each food establishment to ensure that a Person in Charge (PIC) is present during all hours of operation. The section further specifies that a PIC must demonstrate their knowledge, which includes being a Certified Food Protection Manager. Certified Food Protection Manager courses are taught at the Health Department and a link to the registration form is below. Please contact the office for a list of scheduled class dates. For a listing of all available ANSI accredited courses go to ANSI.org. If you have any questions, or for further details, you can contact LCDPH at 217-735-2317.
With the adoption of PA 100-0367 on August 25, 2017, amendments to the Food Handling Regulation Enforcement Act were made to include an allergen awareness training requirement. All certified food protection managers working in a Category I (High Risk) restaurant must complete allergen awareness training using an approved allergen awareness training program. The allergen training requirement is not mandatory for Risk Category 2 or 3 establishments, daycares, schools, assisted living, or long term care facilities. More information on the requirement can be found on the IDPH website. A list of accredited courses can be found at ANSI.org.
On August 27, 2013, an amendment to Senate Bill 1495 was added to the Food Handling Regulation Enforcement Act (410 ILCS 625). This amendment requires any food handler working in the State of Illinois (who is not a Certified Food Protection Manager) to complete food handler training. A food handler is a food employee, as defined in the Food Code, who works with unpackaged food, food equipment, utensils, or food contact surfaces. Even a person working in a facility who is not a food handler on a regular basis, or who fills in when needed, must also receive food handler training.
The amendment requires that After January 1, 2015, "restaurant" facilities must be able to provide proof that all food handlers have received proper training and a certificate for each employee must be made available to the local health department inspector upon request for review. By Illinois Department of Public Health (IDPH) definition, a "restaurant" means any business that is primarily engaged in the sale of ready-to-eat food for immediate consumption. "Primarily" is defined as having sales of ready-to-eat foods for immediate consumption comprising of at least 51% of total sales, excluding the sale of liquor. Therefore, it is important for managers to assure employees (who are not a certified food protection manager) receive training as soon as possible. Training must be accomplished within 30 days of employment. A list of ANSI approved courses can be found online at ANSI.org.
For more details, check out the Food Handler Training Determination Tree prepared by IDPH or visit http://www.dph.illinois.gov/topics-services/food-safety/food-handler-training for more food handler training information. In addition, you can contact the LCDPH Division of Environmental Health.
For food service managers who want their staff to receive additional food safety education, the LCDPH Division of Environmental Health is always available to provide in-services to food establishments at no cost. Arrangements can be made by contacting the department in advance to schedule an appointment.
Image Source: Centers for Disease Control & Prevention/Amanda Mills
Farmers Markets are becoming increasingly popular throughout much of Illinois and in Logan County. Most traditional products sold at a farmers market such as fresh and whole (non-processed) produce are exempt from regulations; however, a variety of items including potentially hazardous foods are subject to regulatory measures (permitting), according to Illinois law. For further information regarding temporary food permitting requirements, you can refer to the state and local food codes available at this website. In addition, you can refer to the LCDPH Guidelines for Farmers Markets and Outdoor Food Sale Events.
Effective January 1, 2012, Public Act 097-0393 amended the Food Handling Regulations Enforcement Act, 410 ILCS 625, and the Sanitary Food Preparation Act, 410 ILCS 650, to exempt a cottage food operation from regulation by state and local authorities provided the operation meets all the conditions and requirements of exemption in 410 ILCS 4(b).
Under the Public Act, cottage food operations can only sell non-potentially hazardous foods (as allowed in the Act) which are prepared in the primary domestic residence. The Public Act only allows for direct sale of the product by the owner or his/her family member to customers at farmers markets.
In order for a cottage food operator to conduct business in Illinois, he/she must first apply annually for registration with their local health authority. Applicants residing in Logan County must apply to register through LCDPH by completing an application and paying a registration fee of $25.00. Applications can be obtained by contacting your Logan County Farmer Market Coordinator or LCDPH. Upon application approval, the operator will be issued a Certificate of Registration which is valid through December 31st of the year of issuance. If you would like additional information, contact the LCDPH Division of Environmental Health.
If you have a concern regarding a food establishment which you feel needs to be addressed or investigated, you can contact the LCDPH Division of Environmental Health for assistance.
If you need assistance or have questions pertaining to food safety and/or regulations, contact LCDPH Division of Environmental Health at 217-735-2317.
- Illinois Food Service Sanitation Code
- 2013 FDA Food Code
- Logan County Ordinance
- Food Handling Regulation Enforcement Act (Cottage Kitchens)
- Illinois Food Handling Regulation Enforcement Act
- Illinois Food, Drug, and Cosmetic Act
- Illinois Food, Drug, and Cosmetic Code
- Temporary Food License Application
- Temporary Food (non-licensed) One Day Application
- Temporary Food Self-Inspection Check List
- Certified Food Protection Manager Course Registration
Information & Links
- LCDPH Farmers Market/Outdoor Event Guidelines
- Boil Order
- Power Outage
- Fish Advisories in Illinois
- Food borne Illness
- Food Fees
- Holiday Cooking
- Safe Cooking Temperatures
- Keeping Food Safe During an Emergency
- Safe Food Handling
- USDA - Food Safety and Inspection Service
- Cottage Kitchen Questions and Answers
- Temporary Food Guidelines
- Food and Drug Administration
- Recalls of Foods and Dietary Supplements - FDA
- Food Allergy Research and Education
- Food Handler Training Determination Tree