The purpose of the food safety program is to ensure the safety of retail food establishments through inspections, trainings, plan reviews, and other contact focusing on food safety practices, employee hygiene, and facility compliance with state regulations.
The actual amount of food borne illnesses each year in this country is not known but has been estimated to be as high as 76 million cases per year by the Center for Disease Control (CDC). A thorough restaurant inspection program is instrumental in keeping these numbers low.
"NEW!"Colorado Retail Food Regulations - update
"NEW!"Training for New Regulations
Restaurant Plan Review
Special Event Food Service Plan Review
What Health Inspectors Look For
There are 8 different sections of critical items listed on the restaurant inspection form.
Food Safety at Home
The items that are the primary focus of food service inspections should be your primary focus in your home kitchen as well. A great number of food borne illnesses come from the home. Home kitchens are not inspected, and often times the people cooking haven't had any training in food safety.
Click here to watch a video about food safety in the home kitchen.
Critical Items on Inspection Form
01- Food Must Be From A Safe Approved Source
03- Food Temperature Control
05- Water, Sewage, Plumbing Systems
06- Hand Washing and Toilet Facilities
07- Pest Control
08- Poisonous and Toxic Items
Please contact Rachel Burmeister 970-920-5075 with any food safety or restaurant related questions.