In the world of food service, keeping customers safe is the top priority. Many local regulatory have issued guidance on a new regulation that aims to do just that: require a Certified Food Protection Manager in every retail food establishment. This regulation, 6 CCR 1010-2, highlights the crucial role these certified managers play in preventing the top five causes of foodborne illness.
The five risk factors for foodborne illness are:
- Improper holding temperatures
- Inadequate cooking
- Contaminated equipment
- Food from unsafe sources
- Poor personal hygiene
All five of these risk factors can be significantly reduced by having a certified food protection manager on staff. These trained managers are essential for formulating and verifying policies and communicating best practices to food employees.
A regulation in CO citing 2-102.12 and 2-102.20, states that beginning on March 1, 2025, at least one employee with the authority to direct and control food preparation and service must be a certified food protection manager. This certification must be from an accredited program that meets the requirements of the Conference for Food Protection ANSI (American National Standards Institute).
By ensuring trained managers are in charge, the regulation aims to improve food safety across the state and protect the public. For more information, you can contact your local health department or visit the Colorado Department of Public Health & Environment website.