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Retail Food Consumer FAQ

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Reporting illnesses to your local health department helps them identify potential foodborne disease outbreaks. By investigating foodborne disease outbreaks, public health officials learn about possible problems in food production, distribution and preparation that may cause illness.

If you believe you or someone you know became ill from eating a certain food, please contact your health department. The Colorado Department of Public Health and Environment inspects restaurants in Alamosa, Conejos, Costilla, Mineral, Rio Grande, Saguache, Garfield, Grand, Jackson and Moffat counties. If the restaurant was in any of these counties, contact the department at 303-692-3645. If the restaurant was in a county not listed above, please contact your local health department.

 

Find my local county health department (this link will navigate to the Office of Planning and Partnerships)

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Do not hold potentially hazardous foods between 41o F and 140o F.  Keep cold food at or below 41o F and hot foods at or above 135o F.

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Any foods that are potentially hazardous (any foods containing meat, poultry, pork, or other protein, milk or milk products, fish, etc.) that have reached a temperature above 43o F for more than 4 hours need disposal.

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Potentially hazardous food should not be held out of the refrigerator for more than four (4) hours. Groceries should be taken home and put away as soon as possible after shopping.

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A uniform temperature of 140o F or above, except for the following:

  • Poultry, poultry stuffing, stuffed meats and stuffing containing meats should be cooked at a minimum of 165o F
  • Pork and foods containing pork and ground beef should be cooked at a minimum of 155o F
  • Rare roast beef and rare beefsteak should be cooked at a minimum of 130o F
  • Leftovers should be cooked at a minimum of 165o F