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Peoria City/County Health Dept

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Food Protection Prevention

Food Protection Prevention is achieved through a combination of licensing food establishments, education, and risk assessment. Risk assessment is done yearly by a sanitarian to determine how often a facility is inspected. Those that pose higher risks (involved preparation procedures, cooking-cooling-reheating of potentially hazardous foods) will be inspected more often than those that involve less risk.

Licensing a Food Facility

To open a new food facility or change an existing facility, operators should contact this Department at 679.6161 to get a plan review packet.
The Health Department requires a scale drawing of the proposed facility set up, a copy of the menu, and all operating procedures. Directions to fill these out are in the packet.
Sanitarians assess these documents to determine the risks associated with food storage, handling, and holding.
The facility must then be in compliance (determined by a pre-operational inspection) before a food and drink license is issued.
After a facility is approved and opened, it is inspected 1 to 3 times a year, as determined by the risk level set by the sanitarian working with the facility.
Contact the Environmental Health Department if a packet is needed.
Food licensing involves a six step plan review process.

Food Service Sanitation Certification

Facilities that prepare food or sell prepackaged potentially hazardous foods are required by the Illinois State Food Code to employ one or more persons certified as Food Service Sanitation Manager.
Classes and testing for state certification are offered at the Peoria Health Department and in other local Health Departments and colleges.
2011 Class Schedule
Class applications should be submitted at least 2 weeks in advance. Only cash or checks/money orders are accepted (cash fees should be paid in person)
The Food Service Sanitation classes educate food service workers on how to receive, store, prepare, and serve food in a safe way.

Routine Inspections

At the unannounced inspections performed 1 to 3 times per year, a sanitarian does a 45 point food inspection and/or a Hazard Analysis Critical Control Point inspection.
The inspection report addresses critical and non-critical violations. Critical violations must be fixed within a set time period, which is as soon as possible, but within at least 10 days. Imminent health hazards must be eliminated immediately or the facility may be required to close until problem is corrected.

Applications and Information

Annual & Seasonal Licensing

Food and/or Drink License Application

Step-by-Step Procedures for Obtaining a Food or Drink License

Food Service Sanitation Classes

15-hour Certification Class Enrollment Form

5-hour Refresher Class Enrollment Form

HACCP (Hazard Analysis and Critical Control Points) Information Sheets