These are 'often asked' questions we receive from our members. We will periodically update and add new topics of interest, so check back often.Colorado Restaurant Association
ServSafe Alcohol® classes are 4 hours long and are $40 per student for CRA members and $55 per student for non-members. The purpose of the ServSafe Alcohol® is to ensure that servers, bartenders and managers have the information they need to understand and implement the skills of responsible service. Participants should leave the program confident in their ability to make sound decisions and handle potentially intoxicated guests. A workbook is provided as a reference tool for your operation.
Vendor (Associate) membership is calculated by number of employees.
For more information or to join, click here.
No. The state of Colorado does not require a food handler’s license for any employees. However, food handler training has significant benefits when it comes to understanding and complying with health department regulations and ensuring that the food being served to your customers is safe.
Even though ServSafe training is not required, having someone in your establishment trained through ServSafe fulfills the requirement in a health inspection for “Demonstration of Knowledge.” Otherwise, in order to comply with the “Demonstration of Knowledge” portion of a health inspection staff will have to correctly answer on-the-spot questions from the health inspector regarding proper food handling.
The CRA Education Foundation provides ServSafe Manager and Food Handler Training Classes. Please check our calendar for a schedule of classes.
Contact Nick Hoover, at email@example.com or via phone at 303.830.2972 for more information.
Yes, but ONLY in very specific circumstances. Otherwise gloves, tongs or other measures should be used to prevent bare hand contact with ready-to-eat food.
Both the Colorado and Denver Retail Food Establishment Rules and Regulations allow bare hand contact with ready-to-eat food ONLY in very specific circumstances.
Colorado Retail Food Establishment Rules and Regulations 3-401 (Denver’s regulations are the same and can be found in Denver’s Food Establishment Rules and Regulations 3-401D):
D. Food employees not serving a highly susceptible population may contact exposed, ready-to-eat food with their bare hands if:
1. Written procedures are maintained in the food establishment and made available to the Department upon request that include:
a. A listing of the ready-to-eat food categories that are touched by bare hands;
b. Handwashing facilities are, equipped, maintained, are easily accessible and in close proximity to the work station(s) where the bare hand contact procedure is conducted as specified in section 5-208 (B) – (J) of these rules and regulations;
c. A written employee health policy that details how the food establishment will comply with sections 2-201, 2-202, 2-203, and 2-204 of these rules and regulations, including health conditions upon which the food employee will not be allowed to work and acknowledgement of their responsibilities as specified in sections 2-201 and 2-202;
d. An employee training program that documents completion of the following training areas:
(1) The risks of contacting the ready-to-eat foods with bare hands;
(2) Proper handwashing as specified in section 2-401 and 2-402;
(3) When to wash their hands as specified in section 2-403;
(4) Where to wash their hands as specified in section 2-405;
(5) Proper fingernail maintenance as specified in section 2-406 (A);
(6) Prohibition of jewelry as specified in section 2-408; and
(7) Good hygienic practices as related to section 2-501 and section 2-502.
2. Hands are washed prior to food preparation and as necessary to prevent cross contamination as specified in section 2-401, 2-402, 2-403 and 2-405 by food employees during all hours of operation when the specific ready-to-eat foods are prepared.
3. In addition to the requirements specified in section 2-403 “When to Wash”, food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact:
a. Double handwashing;
b. Nail brushes;
c. A hand antiseptic after handwashing as specified in section 2-404;
d. Incentive programs that encourage food employees not to work when they are ill with a communicable disease that can be transmitted by foods as specified in section 2-201; or
e. Other control measures approved by the Department.
4. Corrective actions are immediately taken when subparagraphs D (1) - (3) of this section are not followed. Accompanying monitoring, corrective actions, and appropriate documentation are required.
As with any part of the Retail Food Establishment Rules and Regulations, businesses can apply for a variance from the requirements. For details on how to apply for a variance please contact your local health department.
Yes, Section 11-204 B of the Colorado Retail Food Establishment Rules and Regulations reads:
Employers often ask the CRA if it is possible for management to run a tip pool or participate in operating one. The answer is a qualified "yes," but employers should pay close attention to the following Department of Labor (DOL) guidelines on tip pooling:
Tip splitting or tip pooling is allowed among employees who customarily receive tips. The following occupations have been recognized by the DOL as falling within the eligible category: bellhops, servers, cocktail servers, bartenders, service bartenders, and bussers. DOL does not allow tip pooling to include occupations such as dishwashers, chefs, cooks, and managers. It is not required that bussers or others who share in tips receive tips directly from the customer. In the case of greeters and food runner s, local practices will determine whether or not such persons can participate in the pool. The amounts retained by servers, and tips given to others, are considered to be the tips of the individual who retains them.
According to DOL’s amended regulations effective May 5, 2011, as codified at 29 C.F.R. § 531.54, the FLSA does not impose a maximum contribution percentage on valid mandatory tip pools, which can only include employees who customarily and regularly receive tips. However, to be valid, DOL in its newly issued amended regulation states that the employer must notify its employees of any required tip pool 596 F. 3d 577 (9th Cir. 2010), that where the employer pays the full minimum wage (federal or higher applicable state) in cash, the tips may be distributed by the employer to such staff in a tip pool. As of June 2011, there is uncertainty how these conflicting views will be implemented in states in the 9th Circuit.
CRA partnered with Sirvo to be our official job board provider. Each job post costs $40.00, but as a CRA member you receive 15% off all of your job posts. Additionally, your jobs will appear on the CRA job board as well as on the Sirvo network. The first step is to register your business. Click here
Need help posting your first job? Visit Sirvo's knowledgebase support page here