Environmental Health Services
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Food Sanitation Program
The goal of the Food Sanitation Program is to protect citizens from contracting and transmitting foodborne diseases and to educate food service operators and consumers about safe food handling practices.
Routine inspections are unannounced and based upon the food handling activities of each establishment. Category 1 receives 3 inspections per year, Category 2 receives 2 inspections per year, and Category 3 receives 1 inspection per year.
Complaints are investigated within seven working days. Foodborne illness, fire, and other disaster investigations are conducted immediately. Consultations and in-services are provided upon request. Plan reviews are conducted within five working days after proper information is submitted to the department.
Temporary Food Service Establishment
A Temporary Food Service Establishment is a food establishment that operates at a fixed location for a period of time not more than fourteen (14) consecutive days in conjunction with a single event or celebration. Every food stand operating at a temporary event is required to obtain a Temporary Food Service Sanitation Permit. Click below to download the application form and guidelines for temporary events. If you have any questions, please contact the Environmental Health division at (618) 296-6079.
Food Service Sanitation Refresher Course
Dates for the 2010 Refresher Courses are as follows:
January 26
April 13
August 10
November 16
Refresher classes are held at the Madison County Health Department, 101 East Edwardsville Road in Wood River, Illinois.
Classes start at 9:00 a.m. and end at 3:30 p.m.
The cost is $30 per person.
Pre-registration is required. For registration forms contact the Madison County Health Department at (618) 296-6079.
2010 Refresher Course Application
PDF Downloads & Resources 
- Food Service Sanitation Code Changes (new)
- Food Service Inspection Scores
- Food Program Ordinance Amended Nov 2008
- Boil Order Guidelines for Food Service Establishments
- Boil Order for Residents
- Cooking Temperatures For Potentially Hazardous Foods
- Cooling Procedures
- Date Marking for Ready-to-Eat Potentially Hazardous Food
- Direct Hand Contact With Ready-To-Eat-Foods
- Dishwashing Procedures
- Food Safety Guidelines For Community Dinners
- Food Safety and Inspection Service Recall Information Center
- Food Service Sanitation Class List
- Handwashing
- Residential Power Outage
- Restaurant Power Outage
- Temperature Chart