Cyclospora Prevention Guide for Denver Food Service

Sanitation & Produce Handling Protocols

The Denver Public Health & Environment (DPHE) emphasizes source control and thorough washing of all fresh produce, particularly leafy greens, berries, and herbs—common vehicles for Cyclospora transmission. Implement separate cutting boards and utensils for raw produce, and wash all equipment with hot soapy water between uses. Store washed produce at proper refrigeration temperatures (41°F or below) to slow pathogen growth. Train staff on the importance of hand hygiene before and after handling produce, including washing hands for at least 20 seconds with soap and warm water, especially after restroom breaks.

Employee Health Screening & Illness Reporting

Denver food establishments must enforce strict illness policies aligned with Colorado Department of Public Health & Environment (CDPHE) regulations. Screen employees daily for gastrointestinal symptoms—diarrhea, nausea, and abdominal cramps are key Cyclospora indicators—and require immediate reporting to management. Staff with confirmed or suspected Cyclospora infections must be excluded from food handling duties until symptom-free for at least 24 hours without medication. Maintain clear documentation of health disclosures and provide paid sick leave policies to encourage compliance without financial hardship.

Temperature Control & Receiving Standards

Cyclospora is a parasite that survives in raw produce but is inactivated by heat above 160°F and by freezing. Denver operations must verify that all produce deliveries come from approved suppliers with documented food safety certifications. Implement temperature logs for cold storage units, maintaining 41°F or below for all potentially hazardous produce. When in doubt about produce source safety or traceability, contact your supplier or the Denver Health Department's food protection division. Work with Panko Alerts to track FDA and FSIS warnings in real-time, enabling immediate removal of recalled items from inventory before they reach customers.

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