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Project Overview
Broomfield Public Health and Environment’s (BPHE) retail food program staff want to hear from YOU, the retail food operators and workers in Broomfield! You play an integral role in protecting the health of the public and BPHE greatly values your thoughts and opinions.
Project Goals
The goal of this online forum is to collect your feedback so BPHE can provide better resources and services to your business. BPHE’s retail food program staff want to support you and help local retail food businesses succeed!
Public Engagement
This forum is open from Oct. 1-31, 2025. Individuals who submit responses will be entered to win a gift card. You must respond with a valid email in order to be eligible for a gift card. You can “like” or reply to other people’s comments and share your own comments.
Project Overview
Broomfield Public Health and Environment’s (BPHE) retail food program staff want to hear from YOU, the retail food operators and workers in Broomfield! You play an integral role in protecting the health of the public and BPHE greatly values your thoughts and opinions.
Project Goals
The goal of this online forum is to collect your feedback so BPHE can provide better resources and services to your business. BPHE’s retail food program staff want to support you and help local retail food businesses succeed!
Public Engagement
This forum is open from Oct. 1-31, 2025. Individuals who submit responses will be entered to win a gift card. You must respond with a valid email in order to be eligible for a gift card. You can “like” or reply to other people’s comments and share your own comments.
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Share Feedback About Regulatory Concerns on FacebookShare Feedback About Regulatory Concerns on TwitterShare Feedback About Regulatory Concerns on LinkedinEmail Feedback About Regulatory Concerns link
While Broomfield Public Health and Environment does not have authority to change the food code, we communicate regularly with the state health department and share input on what is going well and what concerns local retail food establishments have.
What practices has your establishment implemented based on the food code that have helped you stay in compliance and improve your business?
What parts of the food code challenge your establishment?
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What parts of the inspection process are accessible?
(Examples: using interpretation services, having translated materials)
What barriers are present during inspections at your establishment?
(Examples: language barriers between staff and health inspectors, understanding of food safety principles, knowledge of the food code, etc.)
