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Colorado Launches Year-Round Food Safety Campaign

  //food-wine.news-articles.net/content/2026/02/06 .. do-launches-year-round-food-safety-campaign.html
  Published in Food and Wine on Friday, February 6th 2026 at 8:53 GMT by CBS News
      Locales: Colorado, UNITED STATES

DENVER - February 6th, 2026 - The Colorado Department of Public Health & Environment (CDPHE) has announced a broadened, year-round public health campaign focused on preventing foodborne illnesses, building on the seasonal reminders traditionally issued around Thanksgiving. While the initial impetus stemmed from consistently high rates of foodborne sickness during the holiday season, recent data indicates a concerning upward trend in cases throughout the year, necessitating a more proactive and sustained approach.

For years, CDPHE has issued annual Thanksgiving warnings, highlighting the risks associated with improper handling of poultry, particularly turkey. These warnings, like those issued in 2026, focused on critical steps like handwashing, preventing cross-contamination, achieving safe internal cooking temperatures, and prompt refrigeration of leftovers. These remain cornerstones of the expanded campaign. However, officials now recognize that food safety isn't a holiday-specific concern.

"We initially focused heavily on Thanksgiving because that's historically been a peak period - large gatherings, complex meals, and often, a bit of a relaxation of everyday food safety habits," explained Dr. Emily Carter, CDPHE's Chief Medical Officer. "But the data tells a different story now. We're seeing a rise in cases linked to restaurant dining, improperly stored produce, and even home-canned goods, happening year-round. We need to address the root causes of unsafe food practices consistently."

The CDPHE cites several factors contributing to the increase. Changes in food sourcing - a greater reliance on pre-cut produce and prepared foods - while convenient, can introduce additional points of contamination if proper handling isn't maintained throughout the supply chain. An aging population, with potentially compromised immune systems, is also proving more vulnerable to the effects of foodborne pathogens. Furthermore, increased travel and the importation of food products from diverse regions are expanding the potential range of contaminants.

The expanded campaign, titled "Safe Plates Colorado," will encompass several new initiatives. These include enhanced inspection protocols for restaurants and food processing facilities, increased public education efforts through social media and community workshops, and a revised food safety curriculum for schools. CDPHE is also partnering with local health departments to provide more targeted outreach to vulnerable populations.

Central to the campaign is an updated online resource hub at [ https://cdphe.colorado.gov/food-safety ]. The hub now features interactive tutorials on safe food handling, detailed guides on specific food types (including guidance on canning, fermentation, and raw food preparation), and a reporting system for suspected foodborne illnesses. The site also includes a "Restaurant Check" feature, allowing consumers to view inspection reports for local eateries.

Dr. Carter emphasized the importance of individual responsibility. "Food safety is a shared effort. We can provide the resources and guidance, but it's up to everyone - from home cooks to restaurant owners - to prioritize safe food handling practices. Simple steps like washing hands thoroughly, using separate cutting boards for raw and cooked foods, and cooking meat to the correct internal temperature can make a huge difference."

The recommended safe internal temperature of 165?F (74?C) for poultry remains a critical guideline, but the campaign is also expanding to cover other common culprits, such as leafy greens (linked to E. coli outbreaks), shellfish (often contaminated with Vibrio bacteria), and sprouts (prone to Salmonella). Proper refrigeration - keeping foods below 40?F (4?C) - is consistently highlighted as a vital preventative measure. Leftovers should be refrigerated within two hours, and consumed within three to four days.

The CDPHE is also actively monitoring emerging food safety threats, including antibiotic-resistant bacteria and novel pathogens. They are collaborating with the Centers for Disease Control and Prevention (CDC) and other state health departments to track outbreaks and share best practices. The "Safe Plates Colorado" campaign represents a significant investment in public health, reflecting the growing recognition that preventing foodborne illness is essential for protecting the health and well-being of all Coloradans.