The Environmental Health Division conducts the Food Service and Retail Food Sanitation Program. The purpose of the program is to prevent food borne illness and to educate food service operators and consumers about safe food handling practices.
The Environmental Health staff conducts unannounced inspections based on risk assessment.
- Class III establishments are fraternal organizations, seasonal operations, and bars or gas stations or preschools with only prepackaged foods. These facilities are inspected a minimum of one (1) time per year.
- Class II establishments such as Subway®, gas stations with food preparation, retail grocery stores, and bars serving frozen pizza are inspected a minimum of two (2) times per year. Class II establishments are required to have at least one Certified Food Protection Manager on site during all hours of food preparation and service.
- Class I establishments such as hospitals, large restaurants, caterers, senior nutrition centers, schools and facilities with complex food preparation are inspected a minimum of three (3) times per year. Class I establishments are required to have at least one Certified Food Protection Manager on site during all hours of food preparation and service.
- Temporary food events that are 2 or more days are also permitted and inspected. The fee for a temporary food event is $25.00.
Click here for Application for License to Operate a Food Establishment
Click here for Requirements For Opening
Food Safety Classes
Food Handlers classes and Allergen Awareness classes are offered online through many different ANSI approved providers. Click on the link below for a list of ANSI accredited programs:
The Food Protection Manager Course is an in-person 8-hour class with a proctored exam at the end. Please contact the health department for a list of classes.
Complaints and Consultations
The number of complaints and consultations from the public shows they are more aware of food safety issues and they want their concerns addressed in a timely manner.
- All complaints and possible food borne illness cases are investigated.
- Emergencies such as fires, floods, and loss of power are responded to immediately.
- The Environmental Health Division will review plans for new or remodeling establishments.
- Re-inspections and consultations are also conducted.
- In-services are provided to restaurants upon request or on an as needed basis.
Macoupin County Public Health Department (MCPHD) takes all food facility complaints seriously. It is the goal of MCPHD to work with facilities and the community to ensure the health and safe food service of facilities to the customers they serve. Typically, Food Illness complaints are inspected within 48 hours from receipt. In addition to the information provided to MCPHD through your complaint, MCPHD staff will be contacting you to discuss a food history as well as symptoms and to discuss any medical care received.
Complaints are separated into two categories:
- Food Illness Complaints: Complaints fall into this category if you feel that eating something from a particular facility has resulted in a food illness.
- General Facility Complaints: Complaints fall into this category if you have concerns about a general practice or policy of a facility.
To Make a Facility Complaint
To file a complaint, please call 217-839-4114. Please provide us with the name and address of the facility, a description of the complaint and the date it was observed. If you want to be contacted, please include your name and phone number.
If you have questions regarding this program please contact the Environmental Health Division at 217-839-4101.