Food Protection
The purpose of the food sanitation program is to prevent food-borne illness, promote food safety and protect the citizens of Jo Daviess County.
The department staff permits about 250 food establishments annually. Each establishment is inspected once or twice a year, depending on level of complexity of food preparation. Comprehensive inspections look for cleanliness, proper food handling, physical environment and food storage practices. Re-inspections are conducted, as needed, to verify that items identified during the initial inspection are corrected. Education of food establishment personnel is available to improve food handling practices and to address areas of concern. Staff also permits/registers temporary food events, farmer’s market and cottage food vendors, and assist the Communicable Disease Division with investigations of suspect food-borne illnesses.
Permitting
The following businesses are required to obtain a permit, fill out a plan review packet (if applicable) and pay required fee prior to opening:
- Food Establishments -includes but not limited to restaurants, tavern, delis, bakeries, catering, mobile units, seasonal, coffee shops etc.
- Retail Food Establishments - includes but not limited to grocery stores, convenience stores, meat markets, specialty food stores etc.
- Food Service - includes but not limited to schools, daycares, hospitals, nursing homes, senior care facilities, jails, etc.
Food Plan Review
- Temporary Food Establishments - means food service establishment that operates at a fixed location for a period of time of not more than 14 consecutive days in conjunction with a single event or celebration. Temporary Food Permit needed, Food Plan Review not required.
Event Information Sheet. The Event Information Sheet is to be completed by an event coordinator for any event which has 2 or more temporary food establishments. The completed form must be returned to the Health Department at least 5 business days before the event.
Temporary Food Service Guidelines
Self-Inspection Checklist for Fairs & Temporary Food service Establishments
- Farmers Market Vendors - A farmer wishing to sell meat, poultry, dairy, eggs, or frozen, potentially hazardous foods with the main ingredient grown or raised on the farmer’s farm that have been prepackaged at a licensed or permitted processing facility must obtain a farmers’ market permit in each county they will be selling their product. A Jo Daviess County farmers’ market permit allowing the sale of any of the approved products or a limited permit allowing only the sale of eggs is available. An Illinois Department of Agriculture Egg license is also required to sell eggs.
- Cottage Food Vendors - an operation conducted by a person who produces food or drink, other than foods and drinks listed as prohibited in the law, in a kitchen located in that person’s primary domestic residence or another appropriately designed and equipped kitchen on a farm for direct sale by the owner, a family member, or employee. Cottage food registration is required annually in the county in which you reside.
- Cottage Food Application Form
- Cottage Food Home Self-Certification Checklist
- Illinois Cottage Food Guide
- Illinois Cottage Food Operation Information - University of Illinois Extension
- Food Service Sanitation Code
- IDPH Retail Food Information
- Jo Daviess County Food & Food Establishment Ordinance Title 5 Chapter 2
Change of Ownership -If a new owner takes possession of an existing food business, a new permit is required prior to opening. The completion of a Food Plan Review will be determined by JDCHD staff. A Change of Ownership fee is required.
Training for Food Service Staff
Certified Food Protection Manager Certificate - All food service establishments shall be under the operational supervision of a certified food protection manager.
- Special Circumstances- New food service establishments shall have a certified food service sanitation manager from the initial day of operation or shall provide documentation of enrollment in an approved course to be completed within three months.
- Food service establishments that are not in compliance because of employee turnover or other loss of certified personnel shall have three months from date of loss of certified personnel to comply.
- 2021-2022 Certified Food Protection Manager Courses offered in Jo Daviess County
- Allergen Awareness Training
Food Manager Training -
- Due to Covid-19 there is an online option for Food Manager Training at https://www.360training.com/learn2serve/food-safety-manager-training. Or contact Sharon Zigmont at 815-947-3830 or 815-275-2937
- A 'food handler', as defined by the act, is an individual working with unpackaged food, food equipment or utensils, or food-contact surfaces.
- The act defines a 'restaurant' as any business that is primarily engaged in the sale of ready-to-eat food for immediate consumption.
- 'Primarily engaged' is defined as having sales of ready-to-eat food for immediate consumption comprised of at least 51% of the total sales, excluding the sale of liquor.
- The food handler requirement for restaurants begins on July 1, 2014 (limited to education and notification of requirements from July 1, 2014 through December 31, 2014) and the non-restaurant requirement begins on July 1, 2016. This certification needs to be renewed every three years.
- Non-restaurant food handler certificates do not expire except for food handlers who change employers or are employed in nursing homes, licensed day care homes and facilities, hospitals, schools, and long-term care facilities. These food handlers must renew their training every three years.
Food Safety Education
The following are a list of resources that can be used to promote food safety and educate employees and the public on proper food handling:
- Smoke-free Illinois
- Thermometer Calibration & Placement
- Guidelines for the Safe Handling of Beverages, Ice & Dispensers
- Spring Clean Your Way to a Safer Kitchen
HACCP (Hazard Analysis & Critical Control Points)
HACCP is a food safety control program, which includes a site specific step by step description of how food is received, stored, prepared, and served. Following a HACCP plan minimizes the risk of food borne illness or food contamination. More information on developing a HACCP plan can be found at the link below for the Illinois Department of Public Health.
- Illinois Department of Public Health HACCP
- Cleaning & Sanitizing Food Contact Surfaces
- Controlling Time & Temperature During Preparation
- Cooking Time & Temperature Control for Safety Foods
- Cooling Time & Temperature Control for Safety Foods
- Date Marking Time & Temperature Control for Safety Foods
- Employee Practices & Designated Break Areas
- Holding Hot & Cold Time & Temperature Control for Safety Foods
- Maintaining Food Thermometers with Accurate Thermometers
- Operating Guidelines During Boil Orders
- Personal Hygiene
- Preventing Contamination at Food Bars
- Preventing Cross-Contamination During Preparation & Storage
- Receiving Deliveries
- Refrigeration Temperatures
- Reheating Time & Temperature Control for Safety Foods
- Serving Food
- Storing & Using Poisonous or Toxic Chemicals
- Thawing Procedures
- Transporting Food for Off-Site Service
- Using Suitable Utensils When Handling Ready-to-Eat Food
- Using Time Alone as a Public Health Control to Limit Bacteria Growth
- Washing Fruits & Vegetables
- Washing Hands
- Wiping Cloths & Sponges
- Cooking & Reheating Temperature Log
- Cooling Temperature Log
- Refrigeration Log
- Thermometer Calibration Log
- Food Safety Checklist
- Maintenance of Produce Foggers/Misters
Special precautions are necessary for food protection when emergencies such as fire, flood, power outages, boil orders or similar events occur that might result in the contamination of food, or that might prevent potentially hazardous food from being held at required temperatures, the person in charge shall immediately contact the JDCHD. Upon receiving notice of this occurrence, the JDCHD staff shall take whatever action that it deems necessary to protect the public health.
- Power Outage Fact Sheet
- Preparing for a Weather Emergency Fact Sheet
- Operating Guidelines for Food Service Establishment in the Event of a Boil Order
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