Food Sanitation

Proper food sanitation is important in helping to prevent foodborne illnesses in a food establishment as well as in the home. Using proper procedures when cooking, cleaning, storing, and handling food will help to ensure that the food you eat or serve is safe. Proper washing and sanitizing of equipment, utensils, and surfaces will also help to prevent cross-contamination between foods. In food sevice establishments, non-scented household bleach is commonly used as a sanitizing agent. When mixed with water to the appropriate concentration, this provides a safe and effective sanitizing solution.

When storing cold foods, keeping these foods below 41 degrees Fahrenheit will help to prevent harmful bacteria from growing. When cooking foods, cooking the food to the recommended temperature will also help to ensure its safety. When holding hot foods to be served, keeping the foods above 135 degrees Fahrenheit will help to prevent harmful bacterial growth.

Proper cooling of hot foods is another way to help prevent bacterial growth in foods. Hot foods should be cooled from 135 degrees to 70 degrees within 2 hours, and from 70 degrees to 41 degrees or below within 4 more hours for a total cooling time of no more than 6 hours. Examples of methods to cool foods: divide large amounts of food into smaller portions before cooling, cut solid foods into smaller pieces before cooling, place foods in shallow pans and leave uncovered in refrigerator until cooled, or placing containers in an ice-water bath and stirring frequently until cooled.

Following proper personal hygiene procedures also helps to prevent contamination of food, equipment, utensils, and surfaces. Proper handwashing etiquette such as washing your hands after: using the restroom, eating, handling raw foods, smoking, handling unclean equipment, taking out the trash, or touching unclean surfaces helps to prevent cross-contamination and spreading germs. Other personal hygiene rules to follow when preparing and cooking food are to keep fingernails trimmed, keep hair restrained, keep cuts and open wounds bandaged, remove jewlery, and refrain from tobacco use.

Other tips to help keep your food safe:

• Keep raw meat & poultry separate from ready-to-eat foods
• Clean cutting boards, utensils, & equipment before and after contact with raw meats and eggs
• Use a food thermometer when cooking
• Thaw frozen foods in the refrigerator, under cold running water, or as part of the cooking process
• Store raw meats and eggs below ready-to-eat foods in your refrigerator to prevent the juices from dripping down and contaminating the food
• Use the first in, first out method of storage (i.e. use old food before using new food)
• Label stored foods with date prepared or stored

Food Safety Links

IDPH Healthbeat: Safe Food Handling

FoodSafety.gov

 

Crawford County Food Sanitation Ordinace & Illinois Food Code

Crawford County Food Ordinance (PDF file, Adobe Reader required)

Crawford County Food Ordinance (Microsoft Word document)

2008 Illinois Food Service Sanitation Code (PDF file, Adobe Reader required)

 

Crawford Co. Food Establishment Scores

Crawford County Food Scores

List of Crawford County Food Establishment with addresses

Crawford County FSE address list (Microsoft Excel file) (rev 12/22/09)

Food sanitation manager certificate

2010 Class dates now available:

• March 9th/10th
• June 8th/9th
• August 24th/25th
• December 14th/15th

Individual must call Clayton Ahlfield (the instructor) and leave a message at 618-684-2812 or 1-800-783-8905 to register for course. Refresher course is offered on the first day of each class starting at 8:00 a.m. (Cost is $30); 15 hour course is offered starting on 1st day at 8:00 a.m. until approximately 3:30 p.m., second day 8:00 a.m. until approximately 3:00 p.m. (cost is $60). Pricing is subject to change.

For information regarding food sanitation courses in other areas of the state, please visit IDPH's FSSMC web page to search for information on available courses.

IDPH FSSMC Information

FSSMC Certificate

How to Obtain Your FSSMC in Illinois

Study Guide for Illinois FSSMC Exams (Adobe PDF file)

FSSMC Request Form (Adobe PDF file)

 

Food- and Water-borne Illness

CCHD Foodborne Illness page

Food and Water-Borne Illness Fact Sheet

IDPH Food and Water-Borne Illness page

USDA Food Safety & Inspection Service Foodborne Illness Fact Sheets

New Food Establishment Information

Individual consultation prior to any construction.

• Turn in application with schematic drawing of food establishment showing 3 compartment sink, dishwasher (if applicable), grease trap (if applicable), mop sink, hand sink(s), all food prep and storage areas.
• All plumbing construction completed by IL licensed plumber and plumber contacts IL State Plumbing inspector in Marion to inspect and sign off.
• Food establishment application filled out and returned to Health department 1 month before opening.
• 3-5 day prior to opening, call and set up time with Environmental Health staff to perform pre-inspection of facility.

After pre-inspection has been approved, CCHD will issue a permit to operate.

Crawford County Food Establishment application (Microsoft Word document)

Crawford County New Food Establishment informational letter (Microsoft Word document)

Temporary Food Events

Temporary Food Event Safety Training

The Crawford County Health Department is offereing a free training session on "How to Have a Safe Temporary Food Event." Anyone wishing to learn about food safety and is planning on hosting an event or setting up a temporary food booth is welcome to attend the training session. Staff will explain safety tips for food temperatures, food sources, equipment, hand washing, food contact, and sanitation.

Separate training sessions will be offered on Tuesday, April 6 from 4:00 to 5:00 pm and Tuesday, April 13 from 10:00 to 11:00 am at the Health Department. You can choose to attend either session. For questions, please contact the Health Department.

Temporary Food Event Information

• No inspection of single temporary events lasting 1 day. Events occurring for 2 or more days require inspection by Environmental Health staff.
• Fee charged to temporary food establishment owner for temporary food booths open for more than 2 single events of 14 or less consecutive days.
• All temporary food booths required to have a hand wash station consisting of warm water, soap, and paper towels.
• All temporary food booths required to have sanitizer (bleach) and water to sanitize all equipment.
• PHF (potentially hazard foods) must be kept below 41 degree F or above 135 degree F.

A brochure for IL Temporary Food Booth guidelines and requirements can be picked up from the health department.

IDPH Temporary Food Stand Safety

Keeping Food Safe During an Emergency

A good fact sheet with information regarding keeping your food safe during an emergency such as power outages or flooding can be found on the USDA's Food Safety & Inspection Service website.

 

Updated 3/3/2010