The Illinois Sanitation of Public Eating and Drinking Places Code, also known as the Sanitation Code or Ordinance, is a set of regulations enforced by the Illinois Department of Public Health (DPH) to ensure the safety and sanitation of establishments that serve food and drinks to the public. These regulations aim to prevent the spread of foodborne illnesses and maintain clean and hygienic conditions within these establishments. The Illinois Sanitation of Public Eating and Drinking Places Code covers various aspects of food service establishments, including restaurants, cafeterias, food trucks, bars, and other similar establishments. The code sets standards for food handling, storage, preparation, and service to protect the public from potential health hazards. The code includes guidelines on personal hygiene of food handlers, such as handwashing, proper use of gloves, hair restraint, and the exclusion of ill employees. It also lays out requirements for facility design and maintenance, including the cleanliness of food contact surfaces, proper storage conditions, equipment maintenance, and pest control measures. In addition to general sanitation requirements, the code also addresses specific factors that can contribute to foodborne illnesses, such as proper cooking temperatures, cooling methods, reheating procedures, and food labeling. It mandates regular inspections by health department officials to ensure compliance with these regulations. The Illinois Sanitation of Public Eating and Drinking Places Code embraces several types of ordinances tailored to different types of establishments. Some common examples include the Restaurant Sanitation Code, Mobile Food Dispenser Sanitation Code, and Temporary Food Establishment Sanitation Code. The Restaurant Sanitation Code specifically outlines the regulations applicable to traditional brick-and-mortar restaurants, covering everything from food storage and handling to temperature control and sanitation practices. The Mobile Food Dispenser Sanitation Code focuses on the standards and requirements for food trucks and other mobile food service establishments. It addresses issues related to mobility, waste disposal, water supply, and proper storage of supplies in these mobile units. The Temporary Food Establishment Sanitation Code applies to temporary or seasonal food establishments, such as those found at county fairs, festivals, or special events. It highlights specific guidelines for setting up temporary facilities, organizing food handling procedures, and ensuring adequate sanitization practices are in place during the temporary operation. Overall, the Illinois Sanitation of Public Eating and Drinking Places Code or Ordinance plays a vital role in safeguarding public health by promoting proper food handling and sanitation standards in various food service establishments throughout the state.
Illinois Sanitation of Public Eating and Drinking Places Code or Ordinance
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You can help keep your family safe from food poisoning at home by following these four simple steps: clean, separate, cook and, chill. 4 Steps to Food Safety | FoodSafety.gov FoodSafety.gov ? keep-food-safe ? 4-steps... FoodSafety.gov ? keep-food-safe ? 4-steps...
Handle Foods Safely To keep your family safer from food poisoning, follow these four simple steps: clean, separate, cook, and chill.
A minimum of 8 hours of training inclusive of the exam. A minimum passing grade of 70% on an ANSI accredited exam, approved by the Conference for Food Protection. Approved exam must be proctored by an instructor certified by the Illinois & Chicago Department of Public Health.
You may call the Environmental Health Division at (217) 373-7900 (217) 373-7900 or (217) 363-3269(217) 363-3269. You may fill out an online complaint form.
Any food handler working in Illinois unless that person has a valid Certified Food Protection Manager (CFPM) certification or is an unpaid volunteer. If someone working in a facility is not a food handler on a regular basis but fills in as a food handler when needed, they must have food handler training.
Often referred to as the 4 steps to food safety, the core safe food handling practices are clean, separate, cook, and chill. Safe Food Handling Practices: A Complete Guide SafetyCulture ? Topics SafetyCulture ? Topics
In every step of food preparation, follow the four guidelines to keep food safe: Clean?Wash hands and surfaces often. Separate?Don't cross-contaminate. Cook?Cook to proper temperatures, checking with a food thermometer. Chill?Refrigerate promptly. Keep Food Safe! Food Safety Basics United States Department of Agriculture (.gov) ? food-safety ? steps-keep-fo... United States Department of Agriculture (.gov) ? food-safety ? steps-keep-fo...
Choose foods processed for safety. ... Cook food thoroughly. ... Eat cooked foods immediately. ... Store cooked foods carefully. ... Reheat cooked foods thoroughly. ... Avoid contact between raw foods and cooked foods. ... Wash hands repeatedly. ... Keep all kitchen surfaces meticulously clean. WHO "Golden Rules" for Safe Food Preparation - PAHO/WHO Pan American Health Organization ? health-emergencies ? who-gol... Pan American Health Organization ? health-emergencies ? who-gol...
