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.

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 and Drug Administration (FDA) Food Code Transition  . . . . .

The adoption of the 2013 FDA Model Food Code, that will be implemented on January 1, 2019, does include some 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 FDA Food Code Transition for additional information, including documents and guidance. Broomfield's environmental health specialist will be hosting a food forum to provide industry partners with guidance to ensure a smooth transition to the new regulations.

Save the Date - Next Food Forum: July 17, 2018 . . . . . . . . . . . . . .  

Broomfield's environmental health specialist hosts an annual forum for all foodservice operators and community members. Featured discussions include how to reduce the risk factors associated with food-borne illness and updates to the Colorado Food Code.

Tuesday, July 17, 2018 at 1:30 p.m.
Health and Human Services | 100 Spader Way, Broomfield
Heritage 1 and 2 Conference Room

If you have questions, contact Dan Collins at 720.887.2212 or dcollins@broomfield.org. 

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 that provides a 3-year certification and meets the food safety training requirement for the Colorado Cottage Foods Act. Length: 4 hours. Cost $40