DCHD is working to vaccinate people in alignment with the Phase 1a recommendations from the CDC’s Advisory Committee on Immunization Practices (ACIP) which includes healthcare personnel (HCP), as defined by CDC and further definedby the Illinois Department of Public Health (IDPH), including updates provided on 1/10/21.
Phase 1a includes HCP in:
Other identified congregate care staff and residents
HCP will be required to present verification of their healthcare personnel status, i.e., employee ID badge, check stub, state licensure, or certificate.
Vaccination is by appointment only and dependent on vaccine supply.
As the vaccine supply provided by the State of Illinois/IDPH is allocated based on county jurisdiction, DCHD is further prioritizing its administration of vaccine for individuals who reside, work, or attend college/university in DuPage County. Individuals presenting for vaccination at a DCHD location may be asked to provide verification of residence, employment, or school attendance within DuPage County.
At this time, we are only providing vaccinations to healthcare personnel (HCP) 18 years and older.
Vaccination prioritization will continue to change as COVID-19 vaccine supply increases in the coming weeks.
Fees and requirements for Temporary Food Service Permits are based on a risk type. Your risk type is determined by the menu items and the amount of food preparation to be done on-site (see definitions below). Once you know your risk type, refer to our fee page to find out the proper amount.
Final determination of risk type and fee are made by the area Environmental Health (EH) Specialist. For any questions regarding your risk type determination, contact the area EH Specialist.
Risk Type Definition
Risk Type 1: Foods with minimal to no handling during preparation and service
Risk Type 2: Potentially hazardous foods that require limited handling and assembly on-site prior to cooking or serving or non-potentially hazardous foods that require extensive on-site preparation
Risk Type 3: Potentially hazardous foods that require extensive preparation or assembly on-site prior to cooking or serving.
Environmental Health Services staff reserve the right to limit menu items to assure food safety
Fee exempt organizations must still obtain a permit and are subject to all permit requirements