Environmental Health Services
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Food Sanitation Program
The goal of the Food Sanitation Program is to protect citizens from contracting and transmitting foodborne diseases and to educate food service operators and consumers about safe food handling practices.
Routine inspections are unannounced and based upon the food handling activities of each establishment. Category 1 receives 3 inspections per year, Category 2 receives 2 inspections per year, and Category 3 receives 1 inspection per year. Category 1 & 2 establishments pay a $200.00 annual permit fee. Category 3 establishments pay a $75.00 annual permit fee.
Complaints are investigated within seven working days. Foodborne illness, fire, and other disaster investigations are conducted immediately. Consultations and in-services are provided upon request. Plan reviews are conducted within five working days after proper information is submitted to the department.
2008 Refresher Courses for food handlers are as follows:
January 28 & 29 5:15 p.m. - 8:15 p.m.
April 15 9:00 a.m. - 3:30 p.m.
August 25 & 26 5:15 p.m.- 8:15 p.m.
November 18 9:00 a.m. - 3:30 p.m.
Participants at the January and August classes must attend both evenings to receive 5 hours of credit.
The January and August classes will be held at the Madison County Administration Building, County Board Meeting Room, 157 North Main Street, Edwardsville, Illinois.
Note: All other classes will be held at the Madison County Health Department, 101 East Edwardsville Road in Wood River, Illinois.
The cost is $30 per person.
Pre-registration is required. For registration forms, contact the Madison County Health Department at (618) 296-6079.
PDF Downloads & Resources
- Food Service Sanitation Code Changes (new)
- Food Service Inspection Scores
- Madison County Food Ordinance
- Food Ordinance Amendment
- Application for Food Service Sanitation Permit
- Application for Seasonal Food Service Sanitation Permit
- Boil Order Guidelines for Food Service Establishments
- Boil Order for Residents
- Cooking Temperatures For Potentially Hazardous Foods
- Cooling Procedures
- Date Marking for Ready-to-Eat Potentially Hazardous Food
- Direct Hand Contact With Ready-To-Eat-Foods
- Dishwashing Procedures
- Food Safety Guidelines For Community Dinners
- Food Safety and Inspection Service Recall Information Center
- Food Service Sanitation Class List
- Food Service Sanitation Manager Refresher Course
- Handwashing
- Residential Power Outage
- Restaurant Power Outage
- Temperature Chart
- Temporary Food Service Application
- Temporary Food Guidelines