Retail Food Establishments

COVID-19 INFORMATION FOR RESTAURANTS

IMPORTANT INFORMATION ON PUBLIC HEALTH ORDER 20-22

GUIDANCE FOR RESTAURANTS OFFERING RAW AND BULK FOODS

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*