Resources for Food Service Establishments

The Environmental Health Division strives to promote a safe, sanitary environment within the retail food service establishments. To achieve this goal, we would like to promote education, training, and helpful tools for restaurant owners/managers. Please click on the links below to view or print these tools:

Cooler Temperature Log Template
Freezer Temperature Log Template
Hot Food Cooling Log Template
Cleaning Schedule Checklist
Self-Inspection Checklist

We hope to keep lines of communication open with our food service operators and encourage you to contact us with any questions or to schedule an in-service training for your staff (847) 357-4240.

Certified Food Protection Manager (CFPM)

High-risk retail food service establishments must have a certified manager present during all times of food preparation and operation. Medium-risk establishments must have at least one certified manager working on site full-time (30 hours/week).

Effective January 1, 2018, the Illinois Food Service Sanitation Manager Certification (FSSMC) will be eliminated and the IDPH will no longer issue FSSMC certifications. From this date on, an ANSI accredited Certified Food Protection Manager (CFPM) certification obtained through a course and passing the exam will be required, but students do not need to apply for the additional Illinois FSSMC certificate. For more information please visit the IDPH website link listed below:

IDPH Certified Food Managers Website

Allergen Awareness Training

Beginning July 1, 2018, all Certified Food Protection Managers working in high-risk restaurants must complete an additional allergen training, through an approved allergen awareness training program. At this time "non-restaurant" certified managers and food handlers are not required to complete this training. For more information and a list of courses, please click on the links below:

IDPH Food Allergen Awareness Training FAQs

The Healthy Elk Newsletter

The Environmental Health Division has also created an informational newsletter for Food Service Establishments called the “The Healthy Elk.” The newsletter is mailed out to our foodservice establishments each spring and fall. To view past and current editions of this publication please click on the links below:

Spring 2017 Newsletter
Fall 2017 Newsletter
Spring 2018 Newsletter
Winter 2019 Newsletter 

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