(A) The County Health Department shall annually conduct a category assessment for every food establishment mobile food establishment, or commissary operating in the county, pursuant to the Local Health Protection Grant Rules established by the Illinois Department of Public Health (77 Ill. Adm. Code Ch. 1, Sec. 615). This assessment will result in the facility being placed into the appropriate category as it relates to food handling operations. A category shall be deemed an appropriate classification of an establishment when at least one criteria item describes that establishment’s food handling operations, and in all cases, the highest appropriate category will apply.
(B) The following criteria will be utilized to classify establishments within the county.
(1) Category 1.
(a) Whenever cooling of potentially hazardous foods occurs as part of the food handling operations at the facility;
(b) When potentially hazardous foods are prepared hot or cold and held hot or cold for more than 12 hours before serving;
(c) If potentially hazardous foods which have been previously cooked and cooled must be reheated;
(d) When preparing potentially hazardous food for off-premises service for which time-temperature requirements during transportation, holding and service are relevant;
(e) Whenever 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;
(f) If vacuum packaging or other forms of reduced oxygen packaging, or other special processes that require HACCP plan; or
(g) Whenever serving immuno-compromised 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.
(2) Category 2.
(a) If hot or cold foods are not maintained at that temperature for no more than 12 hours and are restricted to the same day service;
(b) If preparing foods for service from raw ingredients uses only minimal assembly; and
(c) Foods served at an establishment 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.
(3) Category 3.
(a) Only pre-packaged foods are available or served in the facility, and any potentially
hazardous food available are commercially pre-packaged in an approved processing plant;
(b) Only limited preparation of non potentially hazardous foods and beverages, such as snack foods and carbonated beverages, occurs at the facility; or
(c) Only beverages (alcoholic or non-alcoholic) are served at the facility.
(1993 Code, § 55.17) (Ord. 2008-15, passed 11-19-2008; Ord. 2018-04, passed 12-1-2018)