Funding Opportunity Title:
Flexible Funding Model- Infrastructure Development and Maintenance for State Manufactured
Food Regulatory Program Standards (U18)
Project Summary/Abstract
The Illinois Department of Public Health (IDPH) is located in Springfield, the Capitol of Illinois. A
Director oversees the Offices of Finance and Administration, Human Resources, Health
Protection, Health Promotion, Health Care Regulation, Women's Health and Family Services,
Information Technology, Preparedness and Response, and Policy, Planning & Statistics. A
Deputy Director is in charge of operations for each of these Offices, which are further broken
down into Sections and Divisions, each led by a Chief.
Under the Office of Health Protection are the Divisions of Laboratories, Environmental Health,
Infectious Diseases and the Food, Drugs and Dairies.
The Division of Food, Drugs and Dairies (FDD) is comprised of various programs, namely Dairy,
Body Art & Tanning, and Food Program. The FDD Food Program maintains jurisdiction over
manufactured food products in Illinois, including Food Processing Firms, Salvage Food
Warehouses, Bottled Water Plants and Sources, Shellfish Shippers, Juice Hazard Analysis and
Critical Control Points (HACCP), Sprouts and Seafood HACCP Firms, with the exception of
meat and poultry, which are under Illinois Department of Agriculture. Restaurants and retail
grocery stores are under the jurisdiction of Local Health Departments (LHD). The FDD Division
provides technical support to the LHDs on Retail Food through the Local Health Protection
Grant Program.
The Manufactured Food Program is designed to minimize the occurrence of foodborne illness
and ensure that foods manufactured, processed, packaged or stored in Illinois are safe,
wholesome, have been prepared in a sanitary manner under sanitary conditions, and are
properly labeled.
To achieve its goal, IDPH has divided the State's 102 counties into seven (7) regions. There is a
regional office in each region referred to as the IDPH Regional Office. IDPH Divisions have
employees stationed in the Regional Office for convenience in travel and outreach for their
various programs. The FDD Division has 2 to 4 inspectors headed by a Regional Supervising
Inspector in each region. Conducting initial and complaint inspections, and foodborne outbreak
investigation of all registered manufactured food processing establishments, are FDD trained
field staff. Inspectors hold a Bachelor's Degree with minimum 30 hours of Science to gain
employment as an Environmental Health Specialist I, II or III.
