Food Sanitation
ALL NEW AND EXISTING FOOD SERVICE ESTABLISHMENTS ARE REQUIRED TO HAVE A PERMIT.
The Douglas County Health Department Food Sanitation Program enforces the Illinois Food Service Sanitation Code through the Douglas County Food Sanitation Ordinance which has been approved by the Douglas County Board. The primary objective of the food sanitation program is the protection of the consumer by assuring that food provided by food service establishments and retail food stores is protected against contamination by infectious agents or adulteration by toxic material. The Douglas County Food Sanitation Ordinance requires the issuance of permits to operate food service establishments and requires inspection of food service establishments (schools, restaurants, retail food stores, grocery stores, daycare centers, caterers, mobile food units, taverns, etc.) to assure food is received, stored, prepared, and served in a sanitary and wholesome manner. The ordinance covers all areas of Douglas County and requires all food service establishments to obtain an operating permit from the Health Department prior to opening and annually thereafter.
The food sanitation program also utilizes a Hazardous Analysis of Critical Control Points (HACCP) process to classify food service establishments based on risk criteria, which allows more intensive inspection and education activities to be focused on establishments with the greatest potential for causing a foodborne illness. The Health Department employs a Food Service Sanitation Coordinator who is certified through the Illinois Department of Public Health as a Food Service Sanitation Instructor. The Food Service Sanitation Manager Certification and Five Hour Continuing Education "Refresher" courses are offered by the Health Department to assist local food establishments in satisfying certification requirements for food service personnel. For more information about these classes offered by the Health Department see our page on Food Service Sanitation Manager's Certification.
There are three categories of food establishments:
- Category I Establishments are establishments that present a relatively high risk of causing a foodborne illness. Typically, food is made in large quantities, cooled and reheated. Category I establishments may also serve immuno-compromised individuals such as children under the age of 4 and the elderly.
- Category II Establishments are establishments that present a medium relative risk of causing foodborne illness. Typically, the food is made and served that day with all leftovers being discarded.
- Category III Establishments are establishments that present a low relative risk of causing foodborne illness. The foods sold are usually prepackaged and the customer heats them is necessary. There is no complex food preparation.
Application for Food Establishment Permit: Food Est Permit.pdf