Food Safety

Food Service Sanitation Manager Certification (FSSMC)

Food Service Sanitation Manager Certification (FSSMC) is required by Section 750.540 of the Illinois Food Service Sanitation Code based on the food service establishment’s risk category assigned by the local health department. A FSSMC is earned by completing an approved eight hour course with an Illinois approved instructor and passing a national exam accredited by the Conference for Food Protection with a 75% or higher, then paying a $35.00 fee to the Department for the certificate, which is valid for five years from the exam date.

Manufactured Food Program

This is a program designed to minimize the occurrence of foodborne illness and ensure that foods manufactured, processed, packaged or stored in Illinois are safe, wholesome, have been prepared in a sanitary manner under sanitary conditions, and are properly labeled.  Activities include inspection of food processing plants and food warehouses, embargo or recall of questionable food, complaint investigation, destruction of unwholesome food, technical consultation with establishment operators, food sampling and testing, and label evaluation.  An annual federal contract allows the division to conduct inspections and surveillance sampling as an agent of the U.S. Food and Drug Administration.

Retail Food Program

The purpose of this program is to provide local health departments with a wide range of support activities including consultation on interpretation of the State Retail Food Regulations and technical expertise in inspection techniques.  Division staff provides support in implementing these regulations when requested and reviews and comments upon local health department retail food ordinances.  Training programs for new local health department sanitarians are held on a routine basis and periodically the Division coordinates U.S. Food and Drug Administration training courses in Illinois.  Upon request, Division staff assists local health departments with foodborne illness investigations or other food-related emergencies.