HAE

The food safety program protects public health by working to reduce the factors that cause most foodborne illnesses, ensuring that food sold and served to the public is free of contamination and spoilage and promoting compliance with state food safety laws and regulations through education and enforcement.

Food Safety...

  • Licenses and inspects restaurants, grocery stores, delis, concession stands. food processors, mobile food units and pushcarts.
  • Reviews construction plans and inspect new or extensively remodeled food establishments and ones that are changing owners.
  • Investigates foodborne outbreaks and follow ups on consumer complaints
  • Coordinates food safety training for restaurant managers and staff in partnership with Colorado State University Extension.
  • Maintains the Restaurant Inspection Database for the public.

Food Safety-COVID-19 Safety

  • Require all staff and visitors including suppliers and delivery persons to stay home if they are sick with symptoms of COVID-19
  • Wash your hands thoroughly with soap and warm water for 20 seconds when first arriving at work, after using the restroom, before and after eating and frequently throughout the day. Avoid touching your eyes, nose or mouth.
    • Provide alcohol-based hand sanitizer (at least 60 percent alcohol) for customers by placing them at convenient/accessible locations.
  • Require all staff to wear face coverings while working
  • Use sanitizing solution (i.e., one teaspoon of unscented household bleach in a gallon of cool water, there is no need to change the ratio of bleach to water to kill coronavirus. If in doubt, please follow the instructions on the bottle) to frequently sanitize commonly touched objects and surfaces such as card readers, countertops, dining tables, doorknobs, electronics, faucet handles, and menus frequently throughout the day. Change chlorine-based sanitizing solution at least once every four hours.
  • Ensure dishwasher and/or three-compartment sinks are used properly and have the appropriate level of sanitizer for final rinse (50-100 PPM chlorine-based sanitizer, follow the directions on the product label)
  • Ensure sneeze guards are in place where required

For more information and guidance for retail food establishments in regards to COVID-19, please click here.

Food Safety Program

(970) 498-6775