“Level 1 facilities are considered high risk based upon the type of food processing completed, or upon the population served,” Shelton said in a news release.
“For example, any facility that primarily serves young children, such as schools; or the elderly, such as nursing homes; or facilities that perform food processing such as cooling, smoking, or reheating.”
WCHD sanitarian Nicole Garrett said being “Level 1” usually depends on the individual
“You could have a coffee shop the reheats soup, or maybe a deli that cooks hot dogs, but then cools the extras for reheating the next day," Garrett said in a news release. "And if they serve pasta salad, that’s something that must be cooked hot, but then properly cooled overnight.
Garrett explained the educational process.
"Each Level 1 facility receives educational training from their inspector once per year to improve education and outcome of inspections related to disease prevention in their facilities,” Garrett said in a news release. “As we implement this new food code, we want to consistently prepare Will County operators for these new requirements.”
Garrett, who along with Shelton oversaw the educational session, said the plan includes not just educational training sessions away from their food facilities; but also providing handouts, templates, and question and interaction sessions.
While the State of Illinois is currently inspecting food facilities based upon an adapted FDA Food Code from 1997, the updated code will incorporate the newest information in food safety research.
This allows inspectors to obtain long term compliance and specifics on special processes being practiced in grocery and retail food stores.
(Above Will County Health Department sanitarians Alyssa Shelton and Nicole Garrett (left) speak about the new FDA food code to about 100 assembled local food operators in the Will County Health Department community room).