[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-495785-105":59,"doc-detail-495785-en":130},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":123,"head_meta":125,"extra_data":127,"updated_unix":129},105,"en","differences-between-the-illinois-food-service-sanitation-code-and-the-servsafe-training-materials","Differences between the Illinois Food Service Sanitation Code and the ServSafe training materials","","Compares the Illinois Food Service Sanitation Code with ServSafe training materials across multiple food-safety topics, emphasizing what Illinois trainees must follow in their establishments. Covers thermometer accuracy and placement, milk and dairy pasteurization and Grade A standards, egg quality restrictions and storage temperatures, shellfish cooling requirements, substitutions involving pasteurized shell eggs or egg products, HACCP program requirements, lighting foot-candles, and key internal cooking/holding temperatures. Highlights specific numeric differences and timing.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/differences-between-the-illinois-food-service-sanitation-code-and-the-servsafe-training-materials/495785/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/differences-between-the-illinois-food-service-sanitation-code-and-the-servsafe-training-materials/495785.png","ImageObject",300,407,{"name":92,"@type":93},"BAd apple","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-11","2026-10-02",true,{"@type":102,"interactionType":103,"userInteractionCount":34},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"How do thermometer accuracy requirements differ between ServSafe and the Illinois Code?","Question",{"text":112,"@type":113},"ServSafe addresses different types of thermometers, while the Illinois Code specifies numerically scaled indicating thermometers accurate to plus or minus 2°F for ensuring proper internal cooking, holding, or refrigeration temperatures of TCS (PHF) foods.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"What are the Illinois Code requirements for milk and dairy compared with ServSafe?",{"text":117,"@type":113},"ServSafe requires milk and dairy to be pasteurized and comply with FDA Grade A standards. The Illinois Code also requires pasteurization and meeting Grade A standards established by Illinois law, and it explicitly addresses dry milk and dry-milk products.",{"name":119,"@type":110,"acceptedAnswer":120},"What temperature and time limits are provided for cold holding under the Illinois Code?",{"text":121,"@type":113},"The Illinois Code requires holding cold food at 41°F (5°C) or lower before removing from refrigeration, labeling the discard time (6 hours), ensuring the food does not exceed 70°F (21°C), and discarding it after the limit.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},495785,1791732631,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":34,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":19,"language":139,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":67,"update_tm":143,"read_time":52,"preview_page_count":4},19241458193282,"https://us-avatar.wpscdn.com/davatar_a8503ba1806abce46bf441b54a3ca4cd","Differences between the Illinois Food Service Sanitation Code and the ServSafe training materials  \nThere are some distinct differences between the material contained in the ServSafe training materials and the Illinois Food Service Sanitation Code. Trainees attempting certification in Illinois will be responsible for following the Illinois Code in their establishments. If there are any questions about the information should be directed to the National Restaurant Association Solutions. Please contact Science and Regulatory Relations at 312-715-1010.  \n1. The ServSafe materials discuss the different types of thermometers that are used in foodservice establishments.  \nThe Illinois Food Service Sanitation Code states that metal stem-type numerically scaled indicating thermometers accurate to plus or minus 2 degrees Fahrenheit shall be provided and used to assure attainment and maintenance of proper internal cooking, holding, or refrigeration temperatures of all TCS (PHF) food.  \n2. The ServSafe materials require Milk and Dairy Products to be pasteurized and comply with FDA Grade A standards.  \nThe Illinois Food Service Sanitation Code requires Milk and Dairy Products used or served to be pasteurized and meet Grade A standards as established by the Illinois Grade A Pasteurized Milk and Milk Products Act. Dry milk and dry-milk products shall be pasteurized.  \n3. The ServSafe materials do not mention the exclusive use of Grade A eggs.  \nThe Illinois Food Service Sanitation Code states only clean whole Grade A eggs, with shell intact and without cracks or checks or pasteurized liquid, pasteurized shell, pasteurized frozen, or dry eggs or pasteurized dry egg products shall be used, except that hard-boiled peeled eggs, commercially prepared and packaged, may be used.  \n4. The ServSafe materials state that eggs must be stored immediately in refrigeration units that will hold them at an ambient air temperature of 45 degrees Fahrenheit (7 degrees Celsius) or lower. The Illinois Food Service Sanitation Code states that intact shell eggs shall be stored at a temperature of 41 degrees Fahrenheit or less, unless the eggs are dated and refrigerated at 45 degrees Fahrenheit for no more than three days.  \n5. The ServSafe materials state that live shellfish shall be stored in their containers at an internal temperature of 45 degrees Fahrenheit or as low as 35 degrees Fahrenheit.  \nThe Illinois Food Service Sanitation Code states that moluscan shellfish shall be cooled to 41 degrees Fahrenheit or below within 4 hours of receipt.  \n6. The ServSafe materials recommends to consider using pasteurized shell eggs or egg products when prepping egg dishes that need little or no cooking.  \nThe Illinois Food Service Sanitation Code states pasteurized shell eggs or egg products shall be substituted for raw eggs in the preparation of foods such as Caesar salad, hollandaise or béarnaise sauce, mayonnaise, meringue, eggnog, ice cream, and egg-fortified beverages that are:  \nNot properly cooked to 145 degrees Fahrenheit (63 degrees Celsius) or above for 15 seconds for shell eggs that are broken and prepared in response to a consumer's order and for immediate service;  \nNot properly cooked to 155 degrees Fahrenheit (68 degrees Celsius) or above for 15 seconds for shell eggs that are not prepared for immediate service; or  \nNot included in a consumer advisory as described in subsection.  \n7. The ServSafe materials discuss different types of temperature taking devices, but do not list requirements for each jurisdiction.  \nThe Illinois Food Service Sanitation Code states that each mechanically refrigerated storage facility storing potentially hazardous food shall be provided with a numerically scaled indicating thermometer, accurate to plus or minus 3 degrees Fahrenheit. Located to measure the air temperature in the warmest part of the facility and located to be easily readable.  \n8. The ServSafe materials list the internal cooking temperature for whole beef roasts, ","cbCaibE1x3ikM6W6","https://ap.wps.com/l/cbCaibE1x3ikM6W6","pdf",17919,"English","# Thermometer accuracy and equipment requirements\n# Pasteurization standards for milk and dairy\n# Egg grade, condition requirements, and storage temperatures\n# Shellfish temperature and cooling timelines\n# Pasteurized egg products for minimally cooked foods\n# Mechanically refrigerated storage thermometer requirements\n# Internal cooking temperatures for meats\n# HACCP program requirements and approvals\n# Lighting foot-candles in food preparation areas\n# Cold holding rules and time/temperature limits","[{\"question\":\"How do thermometer accuracy requirements differ between ServSafe and the Illinois Code?\",\"answer\":\"ServSafe addresses different types of thermometers, while the Illinois Code specifies numerically scaled indicating thermometers accurate to plus or minus 2°F for ensuring proper internal cooking, holding, or refrigeration temperatures of TCS (PHF) foods.\"},{\"question\":\"What are the Illinois Code requirements for milk and dairy compared with ServSafe?\",\"answer\":\"ServSafe requires milk and dairy to be pasteurized and comply with FDA Grade A standards. The Illinois Code also requires pasteurization and meeting Grade A standards established by Illinois law, and it explicitly addresses dry milk and dry-milk products.\"},{\"question\":\"What temperature and time limits are provided for cold holding under the Illinois Code?\",\"answer\":\"The Illinois Code requires holding cold food at 41°F (5°C) or lower before removing from refrigeration, labeling the discard time (6 hours), ensuring the food does not exceed 70°F (21°C), and discarding it after the limit.\"}]","Differences between the Illinois Food Service Sanitation Code and the ServSafe training materials | PDF",1790921811]