colorado retail food establishment rules and ... - Boulder County

a. Seating capacity, including service provided anywhere on the premises, is
increased by a minimum of 15 seats or 20 percent whichever is greater in either a
single construction project or an incremental series of construction activities;
b. Alterations or revisions involving retail food establishments or related equipment
that require a building or construction permit by local building authorities.
Routine maintenance, repairs or cosmetic changes shall not be defined as
extensive remodeling;
c. Changes or alterations made in the nonpublic areas that result in a reduction or
increase of total space by 25 percent or more; or
d. The facility's capabilities to handle food, equipment, and utensils in a sanitary
manner have been diminished due to a food process or significant menu change
that introduces new risks for foodborne illness.
40. “Fish”
a. "Fish" means fresh or saltwater finfish, crustaceans and other forms of aquatic
life (including alligator, frog, aquatic turtle, jellyfish, sea cucumber, and sea
urchin and the roe of such animals) other than birds or mammals, and all
mollusks, if such animal life is intended for human consumption.
b. "Fish" includes an edible human food product derived in whole or in part from
fish, including fish that have been processed in any manner.
41. “Food” means a raw, cooked, or processed edible substance, ice, beverage, or ingredient
used or intended for use or for sale in whole or in part for human consumption.
42. “Foodborne Disease Outbreak” means an incident in which:
a. Two or more otherwise unrelated persons experience a similar illness after
ingestion of a common food; and
b. Epidemiological analysis implicates the food as the source of the illness.
43. “Foodborne Illness Risk Factor” means the five most significant contributing factors,
behaviors and practices, which have been determined to contribute directly to foodborne
illness within retail food establishments by the Centers for Disease Control and
Prevention. The five categories are:
a. Food from unsafe sources
b. Inadequate cooking
c. Improper holding temperatures
d. Contaminated equipment
e. Poor personal hygiene
44. “Food-Contact Surfaces” means those surfaces of equipment and utensils with which
food normally comes in contact, and those surfaces from which food may drain, drip, or
splash back onto surfaces in contact with food. This excludes ventilation hoods.
45. “Food Employee” means an individual who works directly with unpackaged food, food
equipment or utensils, or food-contact surfaces. A food employee does not include
employees who are hostesses, servers and/or others who do not directly handle food or
clean equipment and utensils.
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