Food Safety in Lake County

Food Protection, Inspection and Safety

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One in six Americans will get sick from food poisoning this year. Most of them will recover without any lasting effects from their illness. For some, however, the effects can be devastating and even deadly. An estimated 48 million illnesses, 128,000 hospitalizations and 3,000 deaths per year in the U.S. are caused by foodborne illnesses. 

Food poisoning (also known as foodborne illness or foodborne disease) is any illness that results from eating contaminated food.

Click Here for more information on the different types of illness, their causes and symptoms. 


Lake County Public Health Agency’s Environmental Health Program currently licenses about 60 food service establishments including restaurants, mobile food units, coffee shops, and grocery stores. The goal of the retail food program is to ensure safe food service in Lake County by:

    • Providing training and outreach
    • Conducting inspections
    • Investigating complaints of foodborne illness


Did you know that the Lake County Public Health Agency's Environmental Health program conducts routine inspections of all retail food establishments and temporary food events in the county?

The Environmental Health program seeks to protect Lake County residents and visitors by reducing the potential or likelihood of public health risks and foodborne illnesses. The program monitors, educates, and regulates the retail food establishments, including schools and day care centers in the county.

Inspections are unannounced and focus on issues that may potentially cause foodborne illness including; proper food handling techniques, proper food temperatures, proper hand washing and hygienic practices, proper sanitizing and disinfection procedures, protection of the drinking water supply, proper labeling and storage of toxic substances as well as many other areas.

In 2018 facilities will be held to the Colorado Retail Food Codes Rules and Regulations Governing the Health and Sanitation.   

New Food Code January 2019

Over the past year, the Colorado Department of Public Health & Environment (CDPHE) has conducted a series of stakeholder meetings relating to the adoption of a new food code. Multiple industry and local regulatory partners participated throughout the stakeholder process. As a result, implementation of the new code will be January 1, 2019. During this 13 month period, CDPHE will be working with our local public health and industry partners to provide guidance and training to ensure a smooth transition to the new regulations. There are some operational changes that result from the new food code. Those changes include, but are not limited to:
  • Certified Food Protection Manager
  • Proper Date Marking of certain foods
  • Procedures for vomit and diarrhea event cleanup
  • Hand washing signs at all staff hand washing sinks

Child care facilities are held to the Colorado Regulations Governing the Health and Sanitation of Child Care Facilities



Selling/vending or giving away food in Lake County? Please call 719-486-2413 to set up an appointment to go over the plan review process. Fillable Temporary Event Coordinator and Vendor applications are attached below.


ATTENTION: Temporary Event Coordinators and Vendors as 2017 the following fees are in effect.


Temp Event Fee Schedule.jpgLCO Temp Event Fee Presentation_Page_2.jpgLCO Temp Event Fee Presentation_Page_1.jpg

I have become ill and suspect food poisoning from a restaurant. What should I do?
Symptoms from a food-borne illnesses can take anywhere from two hours to two weeks to months to occur. The health department strongly suggests that you contact your doctor as soon as you suspect food poisoning to run tests to determine if you contracted a specific disease as this greatly aids in the investigation.
If you suspect food poisoning, contact Lake County Public Health Agency at 719-486-2413to provide information on the foods consumed and their source. You may be asked to provide a food history to ensure that the illness was not obtained from another source.  


I would like to start a retail food business.  Where do I begin?
In order to open a retail food business in Lake County, you will need to notify Lake County Public Health Agency's Environmental Health Director/inspector with the location of your proposed establishment. Then, you will need to fill out a plan review packet regarding the facilities which you will be serving food out of. You will also need to apply for a retail or mobile food establishment license. The same process applies regardless of a retail or mobile food establishment. 

The license application and plan review can downloaded below. Please call 719-486-2413 to set up an appointment to go over the plan review process. The rules and regulations regarding operating a retail or mobile food establishment can be found by Clicking Here.

Protect your Family From Food Poisioning

Click Here for steps you can take at home and here for a link to an interactive webpage great for kids.

For more Food Safety Education Materials click for  English and En Español. Todo_Cuenta.jpg           four-steps.jpg    Todo_Cuenta.jpg


Lake County Public Health’s Environmental Health program has partnered with™ to provide Online Food Handler Training andFood Manager Training and Practice Exam. These training components help to prepare any person to take one of the three (3) nationally accredited food manager certification exams. For more information on these classes click on the name of the class or Click Here. Available Languages: English & Español course content is presented using mixed media including on-screen text, video, illustrations, interactivity, and question-and-answer.

The Online Lake County, CO Food Handler Training Course Learning Objectivessfs.png    (Demo)

  1. Encourages a personal commitment to safe food handling behaviors
  2. Drives home the connection between food worker behavior and foodborne illness
  3. Increases commitment to maintaining good personal hygiene
  4. Teaches essential behaviors to prevent cross-contamination
  5. Provides understanding of time and temperature controls to promote workplace vigilance
  6. Encourages personal commitment to a proper response when experiencing exclusion illness symptoms
  7. Motivates food workers to use proper cleaning and sanitizing procedures
  8. Helps food workers value their role in the food safety culture
Whether you cook for the general public or your family or yourself, the information contained in this course is beneficial for everyone who prepares food.


The Online Food Manager Training Course Learning Objectives (Demo)

  1. Teaches safe food handling principles at a competency level necessary for management:
    1. Food borne illness identification
    2. Personal hygiene practices
    3. Time & temperature controls
    4. Cleaning & sanitizing processes
    5. Receiving & storing food
    6. Thawing, cooking, cooling & reheating food
  2. Builds an ongoing awareness of food hazards—objects, substances, pathogens and situations—that can potentially make food unsafe
  3. Enables managers to create, implement and support food safety systems
  4. Prepares managers to teach and train employees on fundamental behaviors, techniques and practices that keep food safe
  5. Develops an understanding of programs and policies that create a food safety culture
  6.  Illustrates the contribution of facility design to food safety processes
  7. Provides an understanding of HACCP and the significance of critical control points
  8. Prepares the manager to pass one of the three nationally accredited manager certification exams or exhibit demonstration of knowledge. 






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