Illinois Food Service Sanitation Code
The Vermilion County Health Department (VCHD) began implementation of the Illinois Food Service Sanitation Code which now incorporates the United States Food and Drug Administration’s (FDA) 2017 Model Food Code on Jan. 1, 2019. The VCHD Ordinance Governing Food Service Sanitation has also been updated to outline the enforcement of the new code.
For the full FDA 2017 Model Food Code, click here.
For the most current copy of the VCHD Ordinance Governing Food Service Sanitation, click here. (coming soon)
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 58 items. Of the 58 items, the top 29 of them are defined as Foodborne Illness (FBI) Risk Factor and Public Health Intervention items and the remaining 29 items are defined as Good Retail Practice items. The top 29 items are used as a checklist during routine inspections. Each FBI Risk Factor must be reviewed during every routine inspection. The term “critical” and “non-critical” are no longer used to reference violations. Violations are now referred to as Priority, Priority Foundation and Core.
A sign or poster that notifies food employees to wash their hand shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. VCHD offers handwashing signs free of charge to food service establishments. Please contact us if you need some.
To download an IDPH handwashing sign, click here.
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.
To download “No Bare Hand Contact Sign”, click here.
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.
No Longer a Scoring System
The new code does not allow local health departments to implement a scoring system. Inspection reports are available upon request.
All violations must be corrected. The correction time will depend on the type of violation. A Priority violation must be corrected onsite or up to 72 hours after the routine inspection. A Priority Foundation violation must be corrected onsite or within 10 calendar days after the inspection. A core violation must be corrected within 90 days after the inspection. All rechecks are subject to a fee.
Key changes and updates will be highlighted in our “A Taste of What’s Happening” newsletter. Please email the food program supervisor to be added to our email list to receive the newsletter.