*All new and existing food service establishments are required to have a permit.

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The Douglas County Health Department Food Program enforces the Illinois Food Service Sanitation Code through the Douglas County Food Sanitation Ordinance which has been approved by the Douglas County Board. The primary objective of the food sanitation program is the protection of the consumer by assuring that food provided by food service establishments and retail food stores is protected against contamination by infectious agents or adulteration by toxic material. The Douglas County Food Sanitation Ordinance requires the issuance of permits to operate food service establishments and requires inspection of food service establishments (schools, restaurants, retail food stores, grocery stores, daycare centers, caterers, mobile food units, taverns, etc.) to assure food is received, stored, prepared, and served in a sanitary and wholesome manner. The ordinance covers all areas of Douglas County and requires all food service establishments to obtain an operating permit from the Health Department prior to opening and annually thereafter.​

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There are three categories of food establishments:

• Category I Establishments are establishments that present a relatively high risk of causing a foodborne illness. Typically, food is made in large quantities, cooled and reheated. Category I establishments may also serve immuno-compromised individuals such as children under the age of 4 and the elderly.

  • This category requires a minimum of one Certified Food Protection Manager (CFPM) who has acquired Allergen Awareness training onsite during ALL operating hours. All other employees must have Food Handler Certification. 

• Category II Establishments are establishments that present a medium relative risk of causing foodborne illness. Typically, the food is made and served that day with all leftovers being discarded; food may NOT be reheated for service.

  • This category requires a CFPM who has acquired Allergen Awareness training onsite for a minimum of thirty (30) hours per week. All other employees must have Food Handler Certification. 

• Category III Establishments are establishments that present a low relative risk of causing foodborne illness. The foods sold are usually prepackaged and the customer heats them is necessary. There is no complex food preparation.

• Food Safety Training Page

What is a Plan Review?

The purpose of a plan review is to verify that your facility’s structure, equipment, and practices are in compliance with the Douglas County Food Ordinance and Illinois State Law. The rules and regulations were designed toward the prevention of foodborne illness and the meeting of consumer expectations for a safe and sanitary food service.