Code of Colorado Regulations
1000 - Department of Public Health and Environment
1010 - Division of Environmental Health and Sustainability
6 CCR 1010-7 - RULES AND REGULATIONS GOVERNING THE HEALTH AND SANITATION OF CHILD CARE FACILITIES IN THE STATE OF COLORADO
Section 6 CCR 1010-7.11 - Food Service
Universal Citation: 6 CO Code Regs 1010-7 § 11
Current through Register Vol. 48, No. 6, March 25, 2025
Child care facilities providing meals or snacks that do not hold a retail food establishment license shall have adequate food service facilities to accommodate the safe preparation and service of foods currently being provided and shall meet the requirements of 6 CCR 1010-2, Colorado Retail Food Establishment Regulations, unless otherwise stated in Section 7.11:
7.11.1 Exceptions
A. A certified food protection manager is not required provided that the facility does not hold a retail food establishment license.
B. Sanitizing solutions shall meet the requirements specified in Section 7.10.5.
C. Employee restrooms shall be determined by the licensing agencies, either the Department of Human Services or the Department of Early Childhood.
D. Animals may be allowed on the premises as specified in Section 7.13.
E. Children may use the same room for eating and sleeping.
F. The written procedure for handling the clean up of a vomiting or diarrheal incident shall be in accordance with Section 7.10.1(C)(8).
7.11.2 Plumbing
A. Minimum plumbing requirements for food service areas:
1. Each sink shall be designated for one purpose unless otherwise approved by the Department through a written multi-use sink operational plan that is available on site for review.
2. Facilities for handwashing shall be adequate for staff preparing food and for staff and children prior to eating snacks and meals.
a. At least one dedicated handwashing sink for food handlers is required in all food service areas where food handling occurs. This sink is to be used only for handwashing, unless a multi-use sink operational plan has been approved in accordance with Section 7.11.2(A)(1).
3. Facilities preparing meals or snacks shall have an approved method for food preparation, including washing produce. The following methods are acceptable:
a. A dedicated food preparation sink, indirectly plumbed to the sewer;
b. The dual use of one compartment of a two- or three- compartment sink that is also used for dishwashing is permitted provided:
(1) The compartment is washed, rinsed and sanitized prior to use for food preparation;
(2) Soiled dishes are not staged or washed at the same time food is being washed or prepared in the sink;
(3) The sink shall be indirectly plumbed to the sewer unless otherwise approved by the Department; and,
(4) An operational plan in accordance with Section 7.11.2(A)(1) approved by the Department demonstrates all of the above criteria is in place and is protective of public health.
4. Facilities serving only pre-packaged meals or snacks including commercially prewashed and pre-packaged produce are exempt from the requirements of Section 7.11.2(A)(3).
5. Facilities using multi-use tableware, serving utensils, or cookware shall have an approved method to wash dishes. In the absence of a commercial dishwashing machine, the following methods are acceptable:
a. Domestic dishwashing machine:
(1) Domestic dishwashing machines are approved provided manufacturer instructions are followed and meet one of the following conditions:
(a) The dishwashing machine is National Sanitation Foundation (NSF) certified; or,
(b) Equipped with and utilize a functioning heat sanitizing cycle; or,
(c) Equipped with and utilize a functioning heated dry option.
b. Manual Warewashing:
(1) In the absence of a dishwashing machine, a dedicated three-compartment sink shall be used for dishwashing provided it is indirectly plumbed to the sewer; or,
(2) In facilities where limited dishwashing is needed, a two compartment sink may be used for dishwashing provided it is indirectly plumbed to the sewer. Department approval is required to use a two compartment sink for dishwashing.
6. Where structural changes pose a true economic hardship or are too difficult to implement due to space constraints, conflicts with the plumbing code, or building ownership, direct plumbing to the sewer system may be approved by the Department provided public health is protected. Documentation of approval shall be maintained on site.
7.11.3 Ventilation
A. Commercial ventilation shall be installed and used when required by the local building or fire codes.
7.11.4 Operational Requirements
A. Time/temperature control for safety foods supplied by the facility for offsite activities, such as field trips, shall be maintained at required temperatures prior to leaving the facility pursuant to Section 7.11 and if temperatures are not maintained after leaving the facility the food shall be consumed within four hours.
1. Coolers can be used for storage and transport for offsite activities if they are easily cleanable, maintained in good repair, and kept clean.
B. In child care facilities where individual meals are furnished by the parents or guardians, the food shall be restricted to their own child and the food shall be labeled with the child's name.
1. When parents or guardians furnish snacks for children other than their own child, the snack shall consist only of foods that are prepackaged and prepared from commercial sources. Such foods shall be non time/temperature control for safety food or shelf stable, and received sealed.
2. Uncut produce may be provided if the facility has the capacity to wash and prepare it in accordance with 7.11.2(A)(3).
C. In child care facilities without adequate refrigeration or hot holding equipment to maintain food temperatures:
1. Foods shall be obtained from approved licensed or commercial sources; and,
2. Food service shall be limited only to non time/temperature control for safety food; or,
3. Foods supplied by outside sources must be: received at the appropriate temperature, served within two hours, and remaining time/temperature control for safety foods shall be discarded.
D. In child care facilities without adequate fixtures to wash, rinse, and sanitize dishes and utensils, single-service articles shall be used for dispensing, serving, and eating food.
E. Family style meal service is permitted under the following conditions:
1. Children are supervised;
2. Utensils are used to dispense food;
3. Soiled tableware and serving dishes are not returned to the kitchen for refilling; and,
4. Food that becomes contaminated is discarded.
F. Raw, uncut produce, including those grown on site, shall be permitted provided gardens and greenhouses conform to U.S. Department of Agriculture Good Agricultural Practices.
G. Prohibited Activities:
1. Staff shall not be involved in the care of children and food preparation concurrently if there is a risk for contamination of food by body fluids.
2. Staff members assigned to a specific group of children and involved in changing diapers shall be prohibited from preparing meals and snacks for children not in their group.
3. Children shall not be involved in the preparation and handling of raw animal products.
4. Children shall not handle, with bare hands, ready-to-eat foods for children other than themselves.
5. This section does not prohibit teaching cooking projects if good hygienic practices are followed.
6. This section does not prohibit life skills training in facilities providing 24-hour care.
Disclaimer: These regulations may not be the most recent version. Colorado may have more current or accurate information. We make no warranties or guarantees about the accuracy, completeness, or adequacy of the information contained on this site or the information linked to on the state site. Please check official sources.
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