The Food Safety Guru

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3 Major Changes That Could Impact Colorado Restaurants

Updated: Oct 25, 2018

Three major changes that could impact restaurants when Colorado moves to the 2013 FDA Food Code - effective January 1, 2019


Colorado is adopting the 2013 FDA Food Code. There are several changes that food service operators should be aware of as they prepare for the switch on January 1, 2019.







It is important to understand all of the changes which are covered in detail on the Colorado Food Code transition site https://www.colorado.gov/pacific/cdphe/food-code-transition

I encourage you to review all changes with your team and help them understand the following:

  1. The change

  2. Impact it could have on your operation and their role

  3. The intent of the change and what it accomplishes

As a start, review the following key changes:

Handwashing when changing tasks- Previously the requirement was to wash hands in between each glove change while working with food. NEW: Employees must wash hands before donning gloves. IMPACT: Employees may now change gloves without washing hands as long as a task change did not occur. INTENT: A more efficient work flow. Employees can now safely prepare food without unnecessary interruptions. Handwashing will still occur when a change of task could introduce contamination risks.


Potentially Hazardous Food (PHF) - NEW: Change in terminology for food that is potentially hazardous - new term Time Temperature Control for Safety (TCS). IMPACT: No change in requirements. Formally defines cut tomatoes, cut melons and cut leafy greens as TCS. In addition it provides a way to determine if food is NON TCS based on water activity and pH or if a product assessment is needed. INTENT: Clarity. Improved decision making process when determining if food can support pathogen growth or toxin formation. Risk reduction.





Person In Charge (PIC) - NEW: At least one person who has supervisor responsibilities must demonstrate active managerial control by being a Certified Food Protection Manager (CFPM) (at most establishments) IMPACT: At least one person with authority shall be a CFPM certified by an accredited program. (only Conference for Food Protection ANSI CFPM Courses meet the requirements) INTENT: Higher level of protection in terms of public health.


The Colorado Restaurant Association Website is an excellent source for regulatory information https://corestaurant.org/advocacy/legal-updates




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