Frequently Asked Questions

Though recommended, food safety training is not required of food workers in Colorado.

From the list on the Cottage Food web page, one may choose from a variety of online courses, or hands-on, in person instruction in an operator's restaurant. Contact your local Environmental Health Department for details.

A Retail Food license is required if your operation meets the definition of a "Retail Food Establishment". A Retail Food Establishment means a retail operation that stores, prepares, or packages food for human consumption or serves or otherwise provides food for human consumption to consumers directly or indirectly through a delivery service, whether such food is consumed on or off the premises or whether there is a charge for such food

No, Retail Food Establishment Licenses are valid for specific owner, location, and Colorado Department of Revenue account number.

All foods sold or served to the public must be from an approved facility. All must have at minimum a 3 compartment sink, a handwashing sink, a prep sink, a water heater, a mop sink, and a restroom containing a toilet and a handwashing sink. All equipment must be commercial, and all floors, walls and ceilings must be smooth and easily cleanable. If you intend to build your establishment, you must submit a plan review form and have it approved prior to the start of construction. If you instead plan to purchase an existing establishment, you will need to have a Change-of-Ownership inspection conducted. Having secured an approved facility, you will need to obtain a Sales Tax License from the Colorado Department of Revenue, complete and submit an Application for a Retail Food Establishment License, available from Alamosa County Public Health Department (PDF) office, along with the appropriate license fee.

Potentially Hazardous Food (time/temperature control for safety food)" means a food that requires time/temperature control for safety (TCS) to limit pathogenic microorganism growth or toxin formation. "Potentially Hazardous Food (time/temperature control for safety food)" includes: A food of animal origin that is raw or heat-treated, a food of plant origin that is heat-treated or consists of raw seed sprouts, cut melons, cut leafy greens, cut tomatoes or mixtures of cut tomatoes that are not modified in a way so that they are unable to support pathogenic microorganism growth or toxin formation, or garlic-in-oil mixtures that are not modified in a way so that they are unable to support pathogenic microorganism growth or toxin formation.

Yes, plans must be submitted, reviewed, and approved before the start of construction. Review more on the Restaurant Plan Review Form (PDF).

No, SLV Regional Environmental Health does not require food safety training. But it is highly recommended. As stated in the Colorado Retail Food Establishment Rule and Regulations, "Only persons necessary to the operation and maintenance of the retail food establishment shall be allowed in food preparation, food storage, food equipment storage, and ware washing areas.

Equipment used in retail food establishments must fabricated of safe materials, and be of commercial design meeting American National Standards Institute (typically, National Sanitation Foundation or Underwriters Laboratories Commercial approved). Domestic equipment is not allowed except in very limited circumstances, as it does not hold up under the heavy use in a commercial kitchen.

You must obtain a Colorado Sales Tax Id number in order to receive a Retail Food Establishment License. Contact Colorado Department of Revenue.

Yes, an individual may become licensed to operate from any approved facility. There are commercial kitchens whose primary business is renting time to the public. Other operations will produce and package a food product to your specifications. A list is available from the Colorado Department of Agriculture.