Revised Colorado Food Code Taking Effect Jan. 1

One new requirement is that at least one person affiliated with the facility with management/supervisor responsibility must be a Certified Food Protection Manager from an accredited program, and this change applies to most establishments.

  • Sep 14, 2018

A revised Colorado Food Code will take effect on Jan. 1, 2019, and the state's Department of Public Health & Environment is posting lots of documents and material to help affected companies get ready for it.

After stakeholder meetings during 2017 to determine how to effectively implement the code, the State Board of Health unanimously voted Nov. 15, 2017, to adopt the 2013 Food Code and 2013 Supplement. Guidance materials offered by CDPHE explain the new requirements, which include these:

  • At least one person affiliated with the facility with management/supervisor responsibility must be a Certified Food Protection Manager from an accredited program, and this change applies to most establishments. Acceptable food protection manager training is available from several organizations, including the National Restaurant Association, according to the the department's Colorado Food Code Transition document.
  • Seven day date marks are required on certain ready-to-eat time/temperature control for safety (TCS) foods, and a date mark is required if food is held longer than 24 hours. Some foods are exempt from the date marking requirement, including commercially pre-packaged deli salads, cultured daily products, preserved fish products, shelf-stable dry fermented sausages, and some hard and semi-soft cheeses.
  • Procedures are required in all establishments in the event of a diarrhea or vomiting event. Operators must inform all employees on how to safely clean up bodily fluid discharges.
  • Hand washing is no longer required before every glove change. If no risk of contamination has occurred, employees can change gloves without washing their hands.
  • A sign or poster notifying employees to wash their hands is required at all handwashing sinks used by food employees and must be clearly visible.
  • Refilling take-home food containers for food and beverages is now allowed.
  • Appliances and equipment are no longer required to be ANSI certified.
  • The term "potentially hazardous" food has been changed to "time/temperature control for safety" food.

Product Showcase

  • SECUPRO MARTEGO

    FOR HIGHEST DEMANDS. A cutting tool in which function and design go hand in hand. Meet the SECUPRO MARTEGO, our prize-winning squeeze-grip safety knife with fully automatic retractable blade for safety. • Ergonomically friendly trigger mechanism to engage the blade • Durable body made of aluminum • Safer alternative to fixed blade utility knives for general cutting tasks • 9 mm Cutting depth • Easy, tool free blade change Dimensions: L 6.10" L x 0.71" W x 1.91" H Weight: 3.70 oz Cutting Depth: 9 mm 3

  • HAZ LO HEADLAMPS

    With alkaline or rechargeable options, these safety rated, Class 1, Div. 1 Headlamps provide long runtime with both spot and flood options in the same light. Work safely and avoid trip hazards with flexible hands-free lighting from Streamlight. 3

  • Safety Knives

    The Safety Knife Company has developed a quality range of safety knives for all industries. Designed so that fingers cannot get to the blades, these knives will safely cut through cardboard, tape, strapping, shrink or plastic wrap or a variety of other packing materials. Because these knives have no exposed blades and only cut cardboard deep, they will not only protect employees against lacerations but they will also save product. The Metal Detectable versions have revolutionary metal detectable polypropylene knife bodies specifically for the food and pharmaceutical industries. This material can be detected and rejected by typical detection machines and is X-ray visible. 3

Featured

Most   Popular

Webinars