The Food Sanitation Program protects every individual consuming food in Ford County from foodborne illness by enforcing the Ford County Food Service Ordinance and the Illinois Department of Public Health Food Services Sanitation Code. This is accomplished through inspections of food service establishments throughout the year.

Click HERE to view our Food Sanitation Program forms.

For more information on food safety, including preventing foodborne illnesses, visit the following websites:

• http://www.foodsafety.gov/index.html
• http://web.extension.illinois.edu/meatsafety/foodborne.cfm
• http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm2006971.htm
• http://www.fda.gov/AnimalVeterinary/ResourcesforYou/AnimalHealthLiteracy/ucm136153.htm
• http://search.usa.gov/search?query=food+safety+kids&affiliate=www.nal.usda.gov&commit=
• https://www.fda.gov/
• Tips for Time and Temperature Control

The Smoke-Free Illinois Act is a comprehensive tobacco control law that took effect in Illinois on January 1, 2008, and requires that public places and places of employment be completely smoke-free inside and within 15 feet from entrances, exits, windows that open and ventilation intakes. All food establishments must clearly post No Smoking signs at every entrance stating that smoking is prohibited. No Smoking signs are available to print using the links below. 

• English - http://www.smoke-free.illinois.gov/Smoke-FreeSign.pdf
• Spanish - http://www.smoke-free.illinois.gov/Smoke-FreeSign_sp.pdf

Ford County Public Health Department issues the following Food Permits: 

 1) Temporary Food Establishments in Ford County               

A Temporary Food Permit is required to sell or serve food at a fixed Ford County location for a temporary period. This permit requirement applies to selling or serving food from vending booths, stands, kiosks, vehicles or carts at special events.  Special events include events held on public or private property. Examples of special events include street fairs, flea markets, carnivals, circuses, public exhibitions, business promotions, or transitory gatherings.

FCPHD offers two Temporary Food Establishments Permits:                                                                                    

1. One (1) Day = For Profit: $50.00 / Not for Profit: Fee is waived
2. Two (2) Days up to Fourteen (14) Days (Consecutive) = For Profit: $75.00 / Non-Profit: Fee is waived          

 2) Seasonal Food Establishments              

A Seasonal Food Permit is required of a food service establishment that operates 15 days to 6 months out of the year. This permit requirement applies to: Ice Cream Stands, Concession Stands, Mobile Food Units, etc.        

Seasonal Food Permit Fee = For profit: $125.00 / Non-Profit: Fee is waived                                                    

3) New/Current Food Establishments                                                                                                                                                       

A New or Current Food Establishment functions greater than 6 months out of the year and is required to complete a Food Establishment Permit Application annually and pay a required fee based on establishment Risk Level.     

New Food Establishments must complete and submit the following to FCPHD:

1. Plan Submittal
2. Food Establishment Permit Application
3. Pay appropriate Startup/Risk Level fee. Risk level and fees described below                                              

Current Food Establishments must complete and submit the following to FCPHD:

1. Food Establishment Permit Application
2. Pay appropriate Risk Level fee by December 31 of each year. Risk level and fees described below

Establishment Risk Level and Fee

Category I Facility - A food establishment that presents a high relative risk of causing food-borne illness, based on the large number of food handling operations typically implicated in food-borne outbreaks and/or the type of population served by the facility.

FCPHD offers two Category I Facility risk levels

1. Class IA High Risk (One department) = $400.00
2. Class IB High Risk (Two or more departments – generally grocery stores) = $400 base fee plus $200 per additional department

Category IA and IB facilities include those where the following operations occur:

• Potentially hazardous foods are cooled, as part of the food handling operation at the facility.
• Potentially hazardous foods are prepared hot or cold and held hot or cold for more than 12 hours before serving.
• Potentially hazardous cooked and cooled foods must be reheated.
• Potentially hazardous foods are prepared for off-premises serving for which time-temperature requirements during transportation, holding and service are relevant.
• Complex preparation of foods or extensive handling of raw ingredients with hand contact for ready to eat foods occurs as part of the food handling operations at the facility.
• Vacuum packaging and/or other forms of reduced oxygen packaging are performed at the retail level; or
• Immunocompromised individuals such as the elderly, young children under age four and pregnant women are served, where these individuals compose the majority of the consuming population.

Category II Facility – A food establishment that presents a medium relative risk of causing food-borne illness, based upon few food handling operations typically implicated in food-borne illness outbreaks.

FCPHD offers a Class II Medium Risk permit = $300.00

Category II facilities include those where the following operations occur:

• Hot or cold foods are held at required temperatures for no more than 12 hours and are restricted to same-day services.
• Foods are prepared from raw ingredients, using only minimal assembly; and
• Food that require complex preparation (whether canned, frozen or fresh prepared) are obtained from approved food-processing plants, high-risk food service establishments or retail food stores.

Category III Facility – A food establishment that presents a low relative risk of causing food-borne illness, based upon few or no food handling operations typically implicated in food-borne illness outbreaks.

FCPHD offers a Class III Low Risk permit = $200.00

Category III facilities include those where the following operations occur:

• Only pre-packaged foods are available or served in the facility, and any potentially hazardous foods available are commercially pre-packaged in an approved processing plant.
• Only limited preparation of non-potentially hazardous foods and beverages, such as snack foods and carbonated beverages, occurs at the facility; or
• Only beverages (alcoholic and non-alcoholic) are served at the facility.

**All permit fees are waived for not for profit establishments**

Certified Food Protection Manager (CFPM)

The organizations listed below offer Food Service Sanitation Manager Certification (FSSMC) courses in the Champaign area. Please make sure that the class you take is at least eight hours long, is taught by an Illinois Department of Public Health approved instructor, and includes an exam accredited by the American National Standards Institute (ANSI)/Conference for Health Protection (CFP). Courses are offered by classroom or online. Some organizations offer training options in Spanish or other languages. Contact the listed organizations for locations, pricing and other details.

A+/S'VilleCo Food Training - Sue Summerville Phone: (217) 684-2435
Corporate Training Center, Ltd. Toll Free: (800) 705-8204
Illini Training (online only) Phone: (217) 398-0103
Learn 2 Serve (online only) Toll Free: (888) 360-8764
National Restaurant Association Toll Free: (866) 901-7778
Parkland College BDC, Champaign Phone: (217) 351-2235
Safe Food Handlers Corp. Toll Free: (888) 793-5136

Hoosier Hospitality Consulting: (317) 447-4761

Lost Your Certificate? Change of Address?

If you have misplaced your current FSSMC and need a replacement copy, or if you'd like to report a change of address, please e-mail the Illinois Department of Public Health with your request at d[email protected]

Food Handler Certificate (FHC)

All food handlers in food establishments are required to obtain a Food Handler Certificate (FHC). (Note: If you have already obtained a FSSMC, a FHC is not required). A food handler is defined as an "individual working with unpackaged food, food equipment or utensils, or food-contact surfaces." To obtain a FHC, you must take an ANSI/CFP accredited training course and pass an ANSI/CFP exam with a score of 75% or higher. Most FHC classes are available at $15 or less and the training and exam can usually be completed within 90 minutes. Food Handler Certificates are valid for three years. The certificates are issued by the agency that teaches your class. Some of the organizations listed in the FSSMC section may also teach the FHC course; contact them for information. You can also visit the IDPH FHC website link below for other options.

ANSI-Accredited Food Handler Training Courses (IDPH)
Food Handler Training FAQs (IDPH) (PDF)