Food Safety
Under the provisions set forth in the Clay County Food Ordinance and the IDPH Food Service Sanitation Code, the Health Department’s Food Protection Program is responsible for permitting, regulating, and inspecting food establishments operating in Clay County. The ultimate goal of the program is to reduce the occurrence of foodborne illness and to promote safe food practices within the community. This goal is realized by surveying food operation procedures and by educating food handlers and the public on food safety.
Opening a New Food Establishment
Farmers' Market
Cottage Food Operations
Food Service Sanitation Management Certification
Food Handler Certification
Food Establishment Food Safety
Consumer Food Safety
Food Recalls
Opening a Food Service Establishment in Clay County
The Division of Environmental Health welcomes new food service establishments to Clay County. Before your Food Service Establishment can begin operation, you must complete a Plan Review, obtain a Clay County Food Service Establishment Operating Permit, and pass a Pre-Opening Inspection. We encourage you to contact us early in the planning process.
Operating Permit Fees
Temporary Food Service Establishments
A Temporary Food Service Establishmentis defined by the Illinois Department of Public Health as a food service that operates at a fixed location for not more than 14 consecutive days, in conjunction with a single event or celebration.
Any person desiring to operate a Temporary Food Service Establishment in Clay County must comply with any existing county or city zoning provisions, where applicable, and shall submit an application for an operating permit on forms provided by the Clay County Health Department a minimum of five (5) business days prior to the proposed date of opening at the anticipated event. A $35.00 fee, payable to the Clay County Health Department, is required to obtain an Operating Permit to operate a Temporary Food Service Establishment within Clay County. Applications submitted to the Clay County Health Department less than five (5) business days prior to the proposed date of opening at the event specified on the application shall be assessed an additional $15.00 penalty fee.There is no fee for non-profit organizations.
Temporary Vendor Operating Permit Application
Self-Inspection Checklist for Vendors
IDPH Temporary Food Stand Safety
Cottage Food Operations
The Cottage Food Operation law (P.A.097-0393) became effective in Illinois on January 1, 2012. This new law allows certain foods made by individuals in home kitchens to be sold at Illinois farmers’ markets with limited regulation. Non-profit organizations – including churches, civic, and school-affiliated groups – do not fall within the scope of the Cottage Food Operation law.
The products that can be made in a home kitchen and sold at a farmers’ market include:
- Certain fruit-based jams, jellies and preserves
Certain fruit butters - Baked goods (i.e. breads, cookies, cakes, pies, and pastries)
- Dried foods (i.e. herbs and teas) The Illinois Department of Public Health has issued Technical Information Bulletin 44 to address the specifics in this law. An additional Technical Information Bulletin #44a was issued April 1, 2012 to clarify commonly asked questions. For a complete list of the foods allowed to be sold, or for more information on how to operate under this law, refer to the following documents:
- There is no fee to register with the Clay County Health Department to operate under the Cottage Food Operations law. However, there are fees associated with the food service sanitation management certification training, certificate, and related renewal courses.
- In addition, the products must be properly labeled, annual gross receipts from sales must be $25,000 or less, the “cottage food operation” must be registered with the local health department where the business is located, and the person preparing and selling the food must have a valid Illinois Food Service Sanitation Manager Certificate. The law does not allow these homemade products to be sold in retail stores or any location other than an Illinois farmers’ market.
How to Register as a Cottage Food Operation
Frequently Asked Questions
Allowable & Prohibited Food Chart
Commercial Laboratories
Labeling Example
Please contact the Clay County Health Department at (618) 662-4406 for more information or to request a paper copy of the registration form be mailed to you.
Farmers’ Market
The following foods are allowed for sale or distribution at farmers’ markets with no restrictions:
- Fresh fruits and vegetables, only minimally rinsed to remove visible soil, but otherwise unprocessed.
- Grains, seeds, beans, and nuts (whole, unprocessed, and unsprouted)
- Popcorn (un-popped; kernels can be removed from the cob)
- Fresh herb sprigs; dried herbs in bunches (only cut for harvesting, minimally rinsed to remove visible soil)
- Honey in the comb or removed from the comb in an unadulterated condition is exempt if the producer packs or sells less than 500 gallons.
Other foods may only be allowed if certain conditions are met. 2013 – Sanitation Guidelines for Farmers Markets provides guidance on foods allowed or prohibited for sale at farmers’ markets.
Baked Sales as Fundraisers
Non-profit organizations – including churches, civic, and school-affiliated groups – may conduct occasional bake sales with the intent to raise funds for an organization or charity. The funds generated must go to benefit the organization or charity. Allowable baked goods include, but are not limited to, breads, cookies, cakes, and fruit pies.
IDPH Temporary Food Stand Safety
Food Handler Certification (FHC)
Effective July 2014, the State of Illinois is requiring ALL food handlers in restaurants to attend food handler training and obtain a food handler certificate (FHC). Any food handler working in the state of Illinois, unless that person has a valid Illinois Food Service Sanitation Manager Certification (FSSMC), is required to have food handler training within 30 days of employment and every 3 years thereafter. Food handler means an “individual working with unpackaged food, food equipment or utensils, or food-contact surfaces.”
All food handlers working in non-restaurants will be required to have training completed by July 1, 2016.
Overview of the FHC Requirement
Food Handler Training FAQ
ANSI-Accredited Food Handler Training Course (IDPH)
Certified Food Protection Manager (CFPM)
The Food Code requires at least one designated Person in Charge (PIC) to be in the food establishment during all hours of operation. This includes times of preparation, service, and clean-up. The PIC is the individual present at a food establishment who is responsible for the operation at the time. If the Health Department shows up and asks, “Who is the Person in Charge?” everyone at the establishment should know who the designated PIC is.
- Any employee serving as the PIC in a High Risk (Category I) or Medium Risk (Category II) food establishment must have ANSI accredited Certified Food Protection Manager (CFPM) certification.
- Employees serving as the PIC in Low Risk (Category III) food establishments are exempt from the ANSI CFPM certification requirement.
Contact the health department for online and local listings of Certified Food Protection Manager classes.
Food Safety Education for Food Service Establishments
Aside from establishment inspections, we strive to educate food service managers and operators on proper food safety practices and HACCP principles. It is our belief that increased education is the greatest defense against foodborne illnesses. Food safety documents and links are listed below:
Proper Handwashing Procedure
Handwashing Poster
Cooling Procedures
Temperature Requirements
Keeping Food Safe During A Power Outage
Boil Order Guidelines for Food Establishments
Consumer Food Safety
The following information will help you to select, store, and prepare foods properly.
Basics for Handling Food Safely
Check Your Steps: Clean, Separate, Cook, Chill
Safe Minimum Cook Temperatures
Cleanliness Helps Prevent Foodborne Illiness
Grilling Safety
Cooking Safely in the Microwave Oven
Food Safety While Hiking, Camping, and Boating
Refrigerated Food and Power Outages: When to Save and When to Throw Out
Frozen Food and Power Outages: When to Save and When To Throw Out
Keep Food and Water Safe After a Disaster or Emergency
Food Recalls
The following websites will provide you with the latest information on food recalls and alerts, as well as food illness outbreaks. If you have a product on the list, review the recall notice and follow the manufacturer’s instructions for disposing of the product safely.
Meat, Poultry, and Processed Egg Products
The Food Safety and Inspection Service (FSIS) of the U.S. Department of Agriculture (USDA) issues recalls on meat, poultry, and egg products:
Food, Pet Food, and Farm Animal Feed
The Food and Drug Administration (FDA) has jurisdiction over recalls on other food, as well as pet food and animal feed