Hazard Analysis Critical Point

Vermilion County IL Health Department

In 1995, the Illinois Food Service Sanitation Code was revised to allow local health departments to utilize a Hazard Analysis Critical Control Point (HACCP) process to classify food service establishments and modify the number of inspections required for each one. HACCP places more attention on the critical elements of safe food handling - time and temperature. Each establishment is analyzed and categorized on the basis of operation, volume of meals, population served, preparation steps and the amount of hand contact performed during the preparation and/or serving of food. The system effectively allows food sanitarians to focus more intensive inspections and education activities on those establishments with greatest potential risk to the public.

HACCP requires establishments to properly train their employees in food handling/storage, and to monitor and analyze each stage of food handling to determine if proper time and temperature standards are being maintained. Each potentially hazardous food product used must go through this process. Food products must be monitored from the moment they are received up to the moment the consumer purchases them. When a deviation from the standard is found, the establishment must take immediate actions to correct it.

High Risk includes full service restaurants, hospitals, and catering operations (which prepare foods from their raw state); they require 3 or more inspections a year. Moderate Risk establishments include 'cook and serve', fast food and some grocery stores; they require 1 inspection per year. Low Risk food establishments include taverns without food service and some grocery stores; they require inspections once every two years.

Since 01-01-03, all food service establishments in Vermilion County are required to post their inspection scores, along with their permits. Fee permits are based on risk factor. High Risk is $250; Moderate Risk is $200; Low Risk is $150 . For more detailed information on serving safe food, visit the FDA's Food Safety website.

If you have questions, call 431-2662, or contact

EH Director

last updated 1/22/07

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