On January 1, 2019, Colorado will adopt the 2013 FDA model Food Code. This will mean some operational changes for all retail food establishments.
One change is a requirement that at least one manager or supervisor with the authority to direct and control food preparation, shall be Certified as a Food Protection Manager. ServSafe Food Manager classes not only fulfill this requirement, but also benefit our own Colorado Restaurant Foundation and the important work they do in workforce development and industry support.
Another notable change is required date marking of certain foods. Certain ready-to-eat, potentially hazardous foods, which require time and temperature control for safety, kept for more than 24 hours must be date marked, and sold, served or discarded within 7 days.
Additional changes include:
- Procedures in place for the proper cleanup of a vomiting or diarrheal event
- Hand-washing signs at all hand-washing sinks used by employees
Get a list of the top 10 questions regarding the changes to the Colorado Food Code, click here. As always, contact our office if you have any questions!