Food Sanitation

The goal of the Food Sanitation Program is the reduction of food-borne illness through education to food service operators and consumers regarding safe food handling practices. All food service establishments are classified into risk categories based upon the type of menu served, the type of population served, the amount of food handling, and/or the procedures of food handling being performed.

Food Recalls and Public Health Alerts

Food Safety and Inspection Service monitor the recall of meat and poultry products produced by Federally inspected establishments. For information about those recalls that are still in progress as well as any public health alerts issued by FSIS Click Here

Food Sanitation Resources

  1. Allergen Awareness Training Requirements (PDF)
  2. Food Establishment Plan Review(PDF)
  3. Food Permit and Application (PDF)
  4. Mobile Food Unit Requirements and Plan Review Application (PDF)
  5. How to Open a Restaurant (PDF)
  6. Food News You Can Use Newsletter 2025 (PDF)
  7. LaSalle County Food Sanitation Ordinance (PDF)
  8. Critical Temperatures for Food Service (PDF)
  9. Temporary Food Service Guidelines (PDF)
  10. Temporary Food Stand Application (PDF)
  11. 2017 Food and Drug Administration (FDA) Food Code (PDF)

Training and Education

  1. Food Service Sanitation Class Schedule from Safe Food Handlers Corp (PDF)
  2. Food Service Sanitation Class Schedule from IVCC (PDF)
  3. Food Conference Pamphlet 2025 (PDF)
  4. Food Safety Protection Manager Certification Class in Peru, IL (PDF)
  5. Clase/examen de Gerente de proteccion Aimentaria en espanol - Peru, IL (PDF)
  6. Food Safety Protection Manager Certification Class in Oglesby, IL (PDF)

Cottage Food Registration Information and Forms

  1. Cottage Food FAQ (PDF)
  2. Application for Cottage Food Operations Registration (PDF)
  3. Cottage Food Safety Plan (PDF)
  4. 2023 IDPH Cottage Food Guide (PDF)

Farmers Market Information

  1. Illinois Farmers Market Food Safety Guide (PDF)

Food Code Updates and Forms

  1. Bare Hand Contact Application (PDF)
  2. Conditional Employee or Food Employee Reporting Agreement Form (PDF)
  3. Food Establishment Inspection Report (PDF)
  4. Variance Request Form for Food and Drink Facilities (PDF)
  5. When is a Variance or HACCP (Hazard Analysis Critical Control Point) Plan Required (PDF)

HACCP Education Sheets

  1. Allergen Signage Requirements (PDF)
  2. Boil Order (PDF)
  3. Canned Food Containers (PDF)
  4. Clean up Procedures-Vomit and Fecal Accidents (PDF)
  5. Consumer Advisory (PDF)
  6. Cooking Temperatures - Cooking Potentially Hazardous Foods (PDF)
  7. Date Marketing (PDF)
  8. Employee Health (PDF)
  9. Food Safety During Power Outages in Establishment (PDF)
  10. Food Safety Tips for Gyros (PDF)
  11. General Food Storage (PDF)
  12. Handling of Clean Equipment (PDF)
  13. Labeling of Packaged Foods (PDF)
  14. No Bare Hand Contact (PDF)
  15. Person in Charge (PDF)
  16. Proper Cooling (PDF)
  17. Proper Handwashing (PDF)
  18. Proper Reheating (PDF)
  19. Proper Thawing (PDF)
  20. Proper Use of Gloves (PDF)
  21. Safe Refrigerator Storage (PDF)
  22. Sanitizing Equipment and Utensils (PDF)
  23. Thermometer Calibration (PDF)
  24. Time as a Public Health Control (TPHC) (PDF)
  25. Time/Temp Control for Safety Food (PDF)
  26. Toxic Items (PDF)
  27. Wiping Cloth Solution (PDF)

Signs

  1. Allergen Notice to Consumer (PDF)
  2. Employees Must Wash Hands Sign (PDF)
  3. Consumer-Advisory (PDF)