CSU Extension

Contact Us

  • Phone: 970-328-8630

    CSU Extension
    P.O. Box 239
    441 Broadway
    Eagle CO 81631-0239 

    extension@eaglecounty.us

Food Safety Education

Food Safety Works

The Safe Food Handler Training is a three hour course for food service workers that cover the basic requirements for safe food handling.  The topics covered include: Preventing Foodborne Illness; Food Temperature Control; Personal Hygiene; Preventing Cross Contamination; Preparing and Serving Food Safely; and Cleaning and Sanitizing. Contact Glenda at glenda.wentworth@eaglecounty.us for more information.

Please read the Food Safety Works Newsletter for up-to-date information on food safety.

ServSafe®   
Illness resulting from food consumption is usually a preventable disease that can be avoided by applying well-established standards to the production, preparation, holding, and serving of food.  Translating knowledge into effective actions by retail food managers and workers is critical. ServSafe® is a nationally-recognized comprehensive food safety training developed by the National Restaurant Association. Colorado State University Extension partners with Eagle County Environmental Health to provide training on the importance of food safety; good personal hygiene; time and temperature control; preventing cross-contamination; cleaning and sanitizing; safe food preparation; receiving and storing food; methods of thawing, cooking, cooling and reheating food; Hazard Analysis and Critical Control Points, as well as food safety regulations.  

The eight hour certification class is sponsored by CSU Extension and Eagle County Environmental Health. ServSafe® participants who score 75 percent or above on the exam receive a certificate.  Participants who score 90 percent or above are eligible to become ServSafe® Certification Instructors and receive a certificate. Certification is good for five years.

Farm-To-Table Food Safety
Assuring the safety of our food supply begins long before food reaches the table. At each stage of the food chain, from the producer to the consumer, food safety strategies can be followed to minimize contamination and help lower the risk of foodborne illness. Focused on the safe production, preparation and consumption of food in Colorado for growers, retailers, and consumers visit www.farmtotable.colostate.edu/.