Temporary Food Service Establishments

A Temporary Food Service Establishments is now defined by the Effingham County Food Ordinance as a food establishment that operates at a fixed location for not more than two (2) consecutive days but less than fourteen (14) consecutive days, in conjunction with a single event or celebration.

A formal application and fee are no longer required to operate at one-day and two-day events in Effingham County. However, verbal notification of plans to operate must be provided by calling the Health Department prior to the event. Safe food handling practices should be followed at all times. Please click the “Pre-opening Self-inspection checklist” below to assist you in guaranteeing safe and sanitary operations. If Health Department personnel determine that an inspection is necessary, the inspection will be conducted at random and maybe conducted before the start of the event or during the event.

Any person desiring to operate a Temporary Food Service Establishment in Effingham County at a fixed location for three or more consecutive days must submit an application for an operating permit on forms provided by the Effingham County Health Department a minimum of five (5) business days prior to the proposed date of opening at the anticipated event. A $30.00 fee, payable to the Effingham County Health Department is also required.

If you have any questions, please contact the Effingham County Health Department.

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.

Cottage Food Operations

Cottage food operations are home-based food businesses conducted by a person who produces food or drink, other than foods and drinks listed as prohibited by Illinois law, in a kitchen located in that person’s primary domestic residence or another appropriately designed kitchen on a farm. The law allows cottage food operations to sell food directly to consumers, including sales by the owner, a family member, or employee, but may not be sold for resale or in retail food establishments.

 Generally, cottage food products must be packaged and labeled with ingredients and allergens. Certain foods and ingredients are prohibited under cottage food regulations. Some products, such as canned tomatoes, acidified, and fermented foods, have additional requirements for food safety. You can learn more about prohibited ingredients and additional requirements by reviewing the cottage food guide available below.

 To operate as a cottage food operation, you must register with the local health department where you reside.

Please contact the Effingham County Health Department at (217) 342-9237 for more information or to request a paper copy of the registration form be mailed to you.

Certified Food Protection Manager (CFPM) Certification

How many of my employees need to have Certified Food Protection Manager (CFPM) Certification?

Category I facilities must have a certified manager on the premises at all times that potentially hazardous food is being handled/prepared.

Category II facilities must have at least one full-time certified food service manager on staff.

Category III facilities do not require the operational supervision of a certified food service sanitation manager.

Any new establishment shall have a certified manager from the initial day of operation or provide documentation of enrollment in an approved course to be completed within three months. Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection upon request.

Important Changes:

Effective January 1, 2018, the Illinois Food Service Sanitation Manager Certification (FSSMC) will be eliminated. Illinois Department of Public Health will no longer issue FSSMC certifications, post course listings, or certify instructors/proctors on or after January 1, 2018.

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.

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:

Consumer Food Safety

The following information will help you to select, store, and prepare foods properly.

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.