Illinois Food Service Sanitation Code
On July 29, 2016, the Illinois Department of Public Health’s proposed amendments to the Illinois Food Service Sanitation Code to incorporate the United States Food and Drug Administration’s (FDA) 2013 Model Food Code were officially adopted.
The Vermilion County Health Department is working on updating its Ordinance Governing Food Service Sanitation and plans on implementing the FDA 2013 Model Food Code on January 1, 2018. Inspections will take longer initially until inspectors become familiar with the new code and report. The FDA 2013 Model Food Code puts more focus on food-borne illness factors. For the Full FDA 2013 Model Food Code, click 2013 FDA Food Code
The FDA Food Code contains the most up-to-date safety guidelines based on science and research. Using a comprehensive and uniform inspection process and common language statewide will ensure consistency throughout industry in Illinois and nationwide and between local health departments.
Some Key Changes
New Inspection Report
The new inspection report will consist of 57 items. Of the 57 items, the top 29 of them are defined as Foodborne Illness (FBI) Risk Factor and Public Health Intervention items and the remaining 28 items are defined as Good Retail Practice items. The top 29 items will be used as a checklist during routine inspections. Each FYI Risk Factor must be reviewed during every routine inspection. The terms “critical” and “non-critical” will no longer be used to reference violations.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.
Written Procedures Required for Diarrheal and Vomiting Events
A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. the procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.
Some Examples are Below:
Person in Charge (PIC)
The PIC is the individual present at the food establishment who is responsible for the operation at the time of the inspection. The PIC must demonstrate knowledge of foodborne diseases prevention, application of HACCP principles and requirements of the code. The PIC must demonstrate knowledge of major food allergens, foodborne disease prevention, application of the HACCP principles and requirements of the code.
No Bare Hand Contact with Ready to Eat Food Product
Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
Time/Temperature Control for Safety Food Product (Formerly Potentially Hazardous Food Product)
Cut leafy greens are now a Time/Temperature Control for Safety (TCS) Food and must be held at 41° F or below.
Key changes and updates will be highlighted in our “A Taste of What’s Happening” newsletter. Please email Jana, the food program supervisor, at email@example.com to be added to our email list to receive the newsletter.