Food Sanitation

The purpose of this program is to promote food safety and to protect citizens from foodborne illness. This mission is accomplished through a variety of enforcement and educational activities:


    • Permits for a temporary booth must be obtained at least a week prior to serving or there will be a late filing fee.
    • Temporary Food Permit
  • Mobile Units

Inspections for all of these food services are performed following the guidelines of Illinois State Rules and Regulations and Ogle County Ordinance. Licensing fees are based on the type of facility and level of complexity for food preparation, to be determined by OCHD staff.

Consultation/Evaluation/Approval new facility layout plans
Any new restaurant or food service must be approved and licensed by the Ogle County Health Department before it can begin serving the public. Food Facility Plan Review Application


Certified Food Manager Certificate and IL Food Handler Information


IL Food Handler Accredited Certificate Program [Excluding Certified Food Manager(s)]
The “Food Handling Regulation Enforcement Act” has requirements for food handlers in restaurants and non-restaurants.

  • A ‘food handler’, as defined by the act, is an individual working with unpackaged food, food equipment or utensils, or food-contact surfaces.
  • The act defines a ‘restaurant’ as any business that is primarily engaged in the sale of ready-to-eat food for immediate consumption.
  • ‘Primarily engaged’ is defined as having sales of ready-to-eat food for immediate consumption comprised of at least 51% of the total sales, excluding the sale of liquor.
  • The food handler requirement for restaurants begins on July 1, 2014 (limited to education and notification of requirements from July 1, 2014 through December 31, 2014) and the non-restaurant requirement begins on July 1, 2016.
  • Non-restaurant food handler certificates do not expire except for food handlers employed in nursing homes, licensed day care homes and facilities, hospitals, schools, and long-term care facilities, These food handlers must renew their training every three years.

A list of approved and accredited courses that meet the requirements for Illinois, may be obtained by going to: Accredited and Approved Courses 

Public Information/Education/PresentationsInvestigation/Surveillance Foodborne Illness Outbreak
A potential foodborne outbreak is a cluster of illnesses in which two or more persons associated in time and place experience the onset of a similar acute illness following ingestion of common food or drink. OCHD staff follow-up on any report of potential foodborne illness. Actual foodborne illness cannot be verified without laboratory confirmation.