Retail Food

Illinois adopted the FDA Food Code in June 2016 to not only provide uniformity throughout the state, but also initiate and maintain effective programs for prevention of foodborne illness. The FDA Food Code provides scientifically sound technical and legal basis for regulating the retail food industry. 

The FDA Food Code Chapters and Annexes provide regulators and industry with comprehensive food safety information and assistance in determining public health reasoning and how to apply the provisions uniformly and correctly. 

Each violation is categorized and marked in the FDA Food Code as:

  • Priority Item (P): item that contributes directly to the elimination, prevention or reduction to an acceptable level, hazards associated with foodborne illness or injury
  • Priority Foundation Item (Pf): item whose application supports, facilitates or enables one or more Priority items
  • Core Item (C): item that usually relates to general sanitation, operational controls, sanitation standard operating procedures, facilities or structures, equipment design, or general maintenance

​Retail food establishments located in Illinois, such as but not limited to restaurants, bakeries, and grocery stores, fall under the jurisdiction of the certified local health department serving the jurisdiction where the establishment is located.

Illinois Food Code (consists of 2 parts)

* For all sections listed as "repealed", see 2013 FDA Food Code
 

Illinois Food Establishment Inspection Report

A uniform inspection report was also adopted and all certified local health departments in Illinois must implement the FDA Food Code and new inspection report in their jurisdiction by January 1, 2019. The new inspection report promotes a risk-based inspection, where the Foodborne Illness Risk Factors and Public Health Interventions are the primary focus of the inspection.

Additional guidance on reading this form and final food inspection reports can be found here