McHenry County Department of Health - Environmental Health

Effective January 1, 2026: Payments to the Division of Environmental Health must be submitted via card or check. Cash will no longer be accepted.

Departments » Health Department » Environmental Health » Food Protection Program

Educational Materials

Font Size: + -
Share & Bookmark, Press Enter to show all options, press Tab go to next option
Print

Foodborne illness is preventable by utilizing safe food handling practices. The following educational materials will assist you in minimizing your risk of foodborne illness.

2022 FDA Food Code and resources
2022 FDA Food Code Intact Steak Decision Tree
IL 750 Food Code Sesame Added as a Major Food Allergen (Handout)
IDPH Summary of IL Food Code and 2022 FDA Food Code Changes Sesame Added as a Major Food Allergen (Poster)
New Food Code Definition: "In-Shell Product"  Serve Kids Better
New Food Code Update: Maintaining "Molluscan Shellfish" Identification
Educational Materials for Food Operators in english
Allergy Awareness Sign Emergency Handbook for Food Managers
Animals in Food Establishments Farmers Market Food Safety Guide
Boil Order Procedures for Food Establishments Food Establishment Self-Inspection Checklist
Calibrating Bi-Metal Stem Thermometers Hand Washing Posters
Cleaning and Sanitizing Equipment Hazard Analysis and Critical Control Points (HACCP)
Concession Stand Food Safety Maintenance of Produce Foggers/ Misters in Grocery Stores
Consumer Advisory No Smoking Sign
Coping with Utility Interruptions in Food Establishments Person-in-Charge List of 17 Items to Demonstrate Knowledge
Cross Contamination Pig Roast Temperature Log
Daily Verification Logs (Category I)
 Quick Chilling Log
Daily Verification Logs (Category II) Quick Chilling Methods
Date Marking FAQs for Food Service Operations Share Tables
Date Marking Guidelines Time as a Public Health Control Policy
Date Marking Labels Thawing Methods
 Emergency Care for Choking  
HACCP Training Forms for Food Operators
Active Managerial Control Cleaning and Sanitizing Date Marking
Handwashing and Personal Hygiene Pest Management Quick Chilling
Thawing Methods Thermometer Calibration Utility Interruption
Employee Illness Reporting Policy
Employee Illness Reporting Policy Employee Illness Flowchart
Employee Illness Policy Agreement Food Handler Illness Guidelines
Employee Illness Log Exposure Reporting Guidelines
Procedure for the Cleanup of Vomit/Fecal Events
Procedure for the Cleanup of Vomit/Fecal Events
Educational Materials for Consumers
Cooking for the Holidays Let's Talk Turkey: Cooking Your Turkey Safely
FDA Safe Food Handling: What You Need to Know Norovirus
Food Safety at Home Picnic Food Safety
Food Safety Tips Potluck Dinner
Fresh Juices Preparing for Your Bake Sale
Grilling Food Safety Tips Safe Cooking Temperatures
Hand Washing Posters  
Training Presentations Provided by this Department
Clean-up of Vomiting and Diarrheal Events (2018) Cross Contamination (2022)
FDA Food Code Adoption (2018) Illness, Hand Washing, Disease Recognition (2019) 
Food Facility Person-in-Charge (2018) Sanitation in the Cafeteria (2018)
Safe Food Handling (2018) Why all the Questions? Risk Based Inspections (2019)
School Person-in-Charge (2018) The Menu- Consumer Advisory and Allergens (2025)