CRA Help Center

These are the most frequently asked questions we receive from our members. We will periodically update and add new topics of interest, so please check back often.

Colorado Restaurant Association
430 E 7th Ave.
Denver, CO  80203
P: (303) 830-2972
TF: (800) 522-2972
F: (303) 830-2973

Effective January 1, 2019 as part of the adoption of the 2013 FDA Model Food Code, all retail food establishments in Colorado, outside of Denver, will be required to have one individual trained in a manager level food safety training. The trained person should be someone who is in a position to oversee food production. The requirement does not require one person per shift to be trained, however, the one trained person for each location should be passing their knowledge on to all staff.

If I have multiple locations can I have one person trained for all of them?

Yes and no. This will likely be a case by case decision by the local health departments. If you have one person for 3-4 locations and they are actually able to routinely be at each location often to oversee food service production, they can likely be the one trained person for each location. However, if you have 10-20 locations covered by one trained individual, you will likely need to get more people trained. The important thing is that the trained person have “active managerial control” over the food service production at the locations they cover.

The Colorado Restaurant Foundation provides ServSafe Manager and Food Handler Training Classes. Please check our calendar for a schedule of classes.

Yes, but ONLY in very specific circumstances. Otherwise gloves, tongs or other measures shall 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 and you must get approval from your local health department in advance. If you would like to obtain this approval, please contact your local health department who will be able to tell you if your establishment qualifies and what procedures you will need to put in place to comply with the appropriate food code.

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