La Salle County Health Department to Host Food Service Seminar Sept. 12 in La Salle – Shaw Local

The La Salle County Health Department will be sponsoring its 28th Annual Food Service Seminar on Monday, September 12 at Senica’s Oak Ridge, US 6, La Salle.

Everyone is welcome. Registration is from 8 a.m. to 8:30 a.m. The seminar will begin at 8:30 a.m. and end around 4 p.m.

The day will feature speakers from Orkin Pest Control, Illinois Department of Public Health, Peoria County Health Department, Lake County Health Department, Sysco/Ecolab and Village of Hoffman Estates.

They will provide information on pest control, IDPH food program update, cold infusion, risk-based inspections and response strategies, cleaning, sanitation and disinfection and what s expect during a health inspection.

September is National Food Safety Education Month. This is an opportunity to raise awareness of the steps that can be taken to prevent food poisoning.

The Centers for Disease Control and Prevention estimates that about one in six Americans (or 48 million people) get sick each year, 128,000 are hospitalized and 3,000 die from foodborne illnesses. Food safety is an important public health priority.

Foodborne illnesses are a common and costly problem, but they can be prevented. National public health surveillance data provide insight into the causes of foodborne illnesses, the types of foods involved and where foodborne outbreaks occur. This information is regularly evaluated by local health departments with the aim of implementing food safety strategies to prevent and control foodborne illnesses within the community.

Per CDC guidelines, when preparing and handling food, follow these four steps to help prevent foodborne illness (also known as food poisoning):

⦁ Clean: Wash your hands, utensils and surfaces often when cooking.

⦁ Separate: Raw meat, turkey, chicken, seafood and eggs can spread germs. Separate them from cooked foods and fresh produce.

⦁ Cook: Use a food thermometer to ensure food is cooked to an internal temperature that kills germs.

⦁ Chill: refrigerate perishable foods (foods that can spoil or spoil quickly) and leftovers within 2 hours, or within 1 hour if food is exposed to temperatures above 90 degrees (like a hot car or a summer picnic).

For more information about National Food Safety Education Month, visit the CDC’s website at To pre-register for the Food Service Seminar, call the La Salle County Health Department at 815-433-3366 or visit