Food Safety
New Illinois Food Code (based on 2017 FDA Model Food Code)
Click here to review a summary of some of the major changes/additions
(Spanish version)
HACCP/Special Processes Manual
HACCP Flow Chart-CCPs
Variance Application
January 1, 2019 Implementation
IL FOOD CODE DOCUMENTS
- Foodborne Illness Risk Factors
- Consumer Advisory
- Food Handler Training
- Food Hander vs. Certified Food Protection Manager (CFPM)
- Time as a Public Health Control
- Bare Hand Contact with Ready-to-Eat Foods
- Certified Food Protection Manager (CFPM) Training
- Daily Self-Inspection Form
- Standard Operating Procedures-SOPs
- Person In Charge-PIC
- Norovirus Guidelines for Food Service
- Employee Health Policy
The Health Department's Food Protection Program is responsible for permitting, regulating and inspecting over 3,000 food service facilities operating in Lake County. The ultimate goal of the program is to reduce the occurrence of food-borne illness and to promote safe food practices within the county. This goal is realized by surveying food operation procedures and by educating food handlers and the public on food safety.
Food facilities in Lake County are categorized as high risk, medium risk or low risk for based on the potential of food-borne illness. This ranking is based on criteria such as types of foods served, food preparation procedures and populations served. The higher the ranking the food facility is, the more frequent and extensive the food inspection.
Reports & Enforcement Histories
Inspection reports and enforcement histories for food service facilities are available online. If you need assistance, please contact the Food Program.View Inspection Reports - Freedom of Information Act Disclaimer
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