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 The Illinois Food Service Sanitation Code classifies temporary food
service operations as food establishments which must comply with
state food sanitation regulations. This means any temporary food
establishment that prepares and/or serves food for public
consumption, regardless of whether there is a fee for the food or
not, is to be regulated by local health authorities. This does not
include family gatherings or potlucks. The Logan County Department
of Public Health Division of Environmental Health regulates the
State and local food sanitation requirements through the Logan
County Ordinance.
To help achieve compliance, the health department is asking anyone
who plans to operate a temporary food establishment, regardless of
duration, to complete and submit an application to the department at
least five (5) working days prior to operation.
Temporary establishments operating for no more than one day will be
asked only to complete and submit an “Application for Temporary Food
Establishment Non-Licensed Event” form and checklist. There is no
inspection or fee associated with the application and the health
department will review this in advance of the event to help assure
operators will adhere to proper food safety measures.
Temporary food establishments operating more than one day must
complete an “Application for Temporary Permit” and submit this to
the health department prior to the event. There is a graduated fee
starting at $45.00 for a permit to operate a 2-3 multiple-day
establishment and the health department will need to conduct an
opening inspection at the start of operations.
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Be mindful that it is unlawful to prepare food for public
consumption from a non-regulated or unapproved kitchen. If you would
like to prepare and/or serve food to the public and are interested
in starting your own food establishment business, you are urged to
first contact the health department at 217-735-2317 to seek
assistance in assuring you are in compliance with Illinois and Logan
County regulations.
The Centers for Disease Control and Prevention estimates that each
year roughly 1 in 6 Americans (or 48 million people) experience
foodborne illness. Of those, 128,000 are hospitalized, and 3,000 die
of foodborne diseases. The Logan County Department of Public Health
strives to prevent foodborne illness and is counting on your
cooperation this summer to help create a safe foodservice
environment.
If you would like additional information regarding temporary food
requirements, you can contact the department or log onto their
website at WWW.LCDPH.ORG. The website also contains useful food
safety information and printable application forms for your
convenience.
[Don Cavi, MS, LEHP, Public Health
Administrator, Logan County Department of Public Health]
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