Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 615 - LOCAL HEALTH PROTECTION GRANT CODE › Subpart C - PROGRAM STANDARDS › Section 615.310 - Food Protection

Current through Register Vol. 48, No. 28, July 12, 2024
a) To
				protect the citizens within its jurisdiction from contracting foodborne
				diseases and to prevent disease transmission, the local health department shall
				conduct a comprehensive food protection program.
b) To reduce the incidence of foodborne
				illnesses, the local health department shall undertake the following activities
				to identify, reduce and, whenever possible, eliminate factors that may cause
				foodborne illnesses.
1) Programs shall be
				conducted in accordance with a local ordinance that incorporates by reference
				or includes provisions at least as stringent as the Food Service Sanitation
				Code and includes enforcement authority, or in accordance with a written
				agreement with the Department that designates the local health department as an
				agent of the Department.
2) The
				local health department shall maintain current listings of all food service
				establishments (facilities) as defined in the Food Service Sanitation
				Code.
3) For each facility, the
				local health department shall assess the relative risks of causing foodborne
				illness; shall classify each facility in accordance with the Food Service
				Sanitation Code; shall annually verify the classification of each Category I
				and Category II facility; and shall biennially verify the classification of
				each Category III facility. A local health department may reclassify a
				facility, based upon inspection history; number, frequency and severity of
				violations; and corrective action if a health hazard will not result from
				reclassification or if reclassification will provide better protection for the
				public. The basis for this decision shall be documented and be available for
				Department inspection.
4) The local
				health department shall inspect facilities at least as often as prescribed by
				the following schedule.
A) Category I
				facilities shall receive three inspections per year, or two inspections per
				year if one of the following conditions is met:
i) A certified food service manager is
				present at all times that the facility is in operation; or
ii) Employees involved in food operations
				receive a Hazard Analysis Critical Control Point (HACCP) training exercise or
				in-service training in another food service sanitation area, or attend an
				educational conference on food safety or sanitation.
B) Category II facilities shall receive one
				inspection per year.
C) Category
				III facilities shall receive one inspection every two years.
5) Inspections of all Category I
				and Category II facilities shall include HACCP concepts as defined in 77 Ill.
				Adm. Code
				750.10
				(Food Service Sanitation Code - Definitions). Discussion of at least one HACCP
				concept during the inspection shall be documented on the inspection
				report.
6) The local health
				department shall conduct plan reviews and pre-operational inspections for new
				and extensively remodeled facilities, in accordance with local
				ordinances.
7) The local health
				department shall conduct follow-up inspections, consultation and enforcement
				actions to ensure correction of deficiencies and violations of applicable
				ordinances, agreements or rules.
8)
				The local health department shall establish a surveillance and control system
				to monitor, identify and record instances of foodborne disease; to detect
				sources of contamination; to establish factors that contribute to outbreaks;
				and to recommend preventive and control measures and take appropriate action to
				prevent further spread of disease. Hazardous food shall be identified and its
				distribution shall be restricted in accordance with procedures that include the
				following:
A) Identification of and
				prohibition against foods that are unsafe and pose a potential threat to health
				and safety;
B) Hold or embargo
				authority, criteria for destruction of adulterated or contaminated foods, and
				notification of recalls;
C)
				Investigation of facilities upon receipt of complaints following events such as
				fire, natural disaster, and other occurrences that may compromise food safety;
				and
D) Establishment of a system to
				encourage community reporting of foodborne illness to the local health
				department, which will notify the Department within 24 hours after
				occurrence.
9)
				Information shall be provided to the general public concerning prevention of
				foodborne illness and describing proper ways for storing, preparing, and
				serving food. Information shall be made available to primary and secondary
				schools to instruct children regarding food sanitation and personal hygiene as
				it relates to food safety.
10) A
				program shall be provided that is designed especially for food establishment
				managers and personnel and that describes the proper ways of storing and
				preparing food and the necessity for reporting illness.
11) Self-evaluation/quality assurance reviews
				shall be conducted each State fiscal year to determine compliance with this
				Section and to evaluate the effectiveness of food protection activities within
				the jurisdiction of the local health department. The self-evaluation/quality
				assurance review shall be prepared and reported on forms provided by the
				Department and shall be submitted to the Department within 30 days after the
				end of each State fiscal year. The Department will provide the forms for the
				self-evaluation/quality assurance review to local health departments at least
				60 days before the beginning of the State fiscal year for which the report is
				required.