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.

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.

Download Center

HTML - No Current Item Deck
  • Incident investigation guide

    Need some tips for conducting an incident investigation at work after there’s been an occupational injury or illness, or maybe even a near miss? This guide presents a comprehensive overview of methods of performing incident investigations to lead you through your next steps.

  • Steps to Conduct a JSA

    We've put together a comprehensive step-by-step guide to help you perform a job safety analysis (JSA), which includes a pre-built, JSA checklist and template, steps of a JSA, list of potential job hazards, and an overview of hazard control hierarchy.

  • Levels of a Risk Matrix

    Risk matrices come in many different shapes and sizes. Understanding the components of a risk matrix will allow you and your organization to manage risk effectively.

  • Free Safety Management Software Demo

    IndustrySafe Safety Management Software helps organizations to improve safety by providing a comprehensive toolset of software modules to help businesses identify trouble spots; reduce claims, lost days, OSHA fines; and more.

  • Industry Safe
Bulwark FR Quiz

OH&S Digital Edition

  • OHS Magazine Digital Edition - July August 2020

    July August 2020

    Featuring:

    • CONFINED SPACES
      Addressing Confined Spaces and Heat Stress Concerns
    • PROTECTIVE APPAREL
      Why Daily Wear FR Garments Make Sense No Matter the Season
    • HAND PROTECTION
      The Magic of New Technology
    • CHEMICAL SAFETY
      Why Effective Chemical Safety Training is More Important Than Ever
    View This Issue