Food Sanitation

Food sanitation manager certificate

2008 Class dates:

• March 4th/5th
• June 3rd/4th
• August 12th/13th
• December 2nd/3rd

Individual must call Clayton Ahlfield (the instructor) at 618-684-2812 to register for course. Refresher course is offered on the first day of each class starting at 8am (Cost is $30); 15 hour course is offered starting on 1st day at 8am until approximately 3:30pm, second day 8am until approximately 3pm (cost is $60) Pricing is subject to change.

Plan Review

Individual consolation 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.

Temporary Food Events

• 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 140 degree F.

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