Retail Food Establishments
COVID-19 INFORMATION FOR RESTAURANTS
IMPORTANT INFORMATION ON PUBLIC HEALTH ORDER 20-22
- Public Health Order 20-22 Restaurant Guidance Version 1
- Public Health Order 20-22 Restaurant Guidance Version 2
- Public Health Order 20-22 Restaurant Guidance Version 3
GUIDANCE FOR RESTAURANTS OFFERING RAW AND BULK FOODS
- Restaurant Guidance for offering raw and bulk foods - ENGLISH
- Restaurant Guidance for offering raw and bulk foods - SPANISH
FAQ on COVID-19 and TAKE-OUT FOOD SAFETY
Environmental health specialists are responsible for licensing and inspecting all public food facilities such as restaurants, supermarkets, and other retail operations. In addition, environmental health specialists conduct investigations of food and institution-based illness, complaints and vector control issues.
Food Manager Certification class offered
Effective January 1, 2019, all retail food establishments in Colorado must have at least one employee who is a Certified Food Protection Manager. The certification can be obtained by passing an ANSI- accredited certification program, such as the ServSafe® Food Manager Exam.
FDA Food Code Transition
The adoption of the 2013 FDA Model Food Code, was implemented on January 1, 2019 and includes operational changes for ALL retail food establishments. Those changes include, but are not limited to:
- Certified Food Protection Managers
- Proper Date Marking of ready to eat foods that have to be maintained cold to be safe
- Procedures in place for the proper cleanup of a vomiting or diarrheal event
- Handwashing signs at all handwashing sinks used by employees.
Visit the Colorado Department of Public Health and Environment Environmental Health and Sustainability website for additional information, including documents and guidance.
Risk-Based Inspection Frequency
Retail Food Establishments in Colorado must be inspected twice per year or at a frequency determined by an approved risk-based alternative method.
An inspection of a retail food establishment should be performed at least twice every year unless the department follows the risk-based method. Broomfield follows the risk-based method, therefore some restaurants are inspected once every other year. Learn more about the risk-based methodology and about food safety at the Colorado Department of Public Health and Environment Food Safety web page.
Food Service Training*
- Certified Food Handler Course for Food Workers
$10 online course to learn the basics of safe food handling in the workplace. To verify a certificate, visit statefoodsafety.com/Verify.
- Colorado Integrated Food Safety Center of Excellence Training
Epi-Ready, Applied Outbreak Investigation, and Environmental Assessment QuickTrain courses.
- Colorado State University Extension Food Preservation
Food safety training provides a 3-year certification and meets the food safety training requirement for the Colorado Cottage Foods Act. Length: 4 hours. Cost $40
- AllerTrain Food Handler Course
Course is offered in English and Spanish and is self-paced. Certificate is printed immediately upon successful completion of the course. Approximate length is 80 min.
*Broomfield staff cannot serve as a proctor for courses that include this requirement.