Food service guidelines for federal facilities
Published Date:January 2017
Corporate Authors:Food Service Guidelines Federal Workgroup. ; Centers for Disease Control and Prevention (U.S.) ;
Description:The U.S. Department of Health and Human Services (HHS) and the U.S. General Services Administration (GSA) collaboratively released the first food service guidelines for federal facilities in March 2011 in an effort to assist employees in making healthier food and beverage choices and to create an efficient and environmentally beneficial food service system. Those guidelines, Health and Sustainability Guidelines for Federal Concessions and Vending Operations, (referred to here as the 2011 HHS/GSA Guidelines) have been updated and renamed, Food Service Guidelines for Federal Facilities.
Updates to the Food Service Guidelines for Federal Facilities primarily include the following: 1) alignment of food and nutrition standards with the 2015–2020 Dietary Guidelines for Americans, 8th Edition (referred to here as the 2015–2020 Dietary Guidelines); 2) alignment with Executive Order 13693 (Planning for Federal Sustainability in the Next Decade) on energy efficiency and environmental performance; 3) additions of food safety standards aligned with the Food Code to ensure protection against foodborne illnesses; and 4) behavioral design strategies for encouraging selection of healthier foods and beverages.
The purpose of the Food Service Guidelines for Federal Facilities is to provide specific standards for food, nutrition, facility efficiency, environmental support, community development, food safety, and behavioral design for use in food service concession and vending operations at federal facilities; examples include cafeterias, cafés, snack bars, grills, concession stands, sundry shops, micro markets, and vending machines. The Food Service Guidelines for Federal Facilities is to be used primarily for developing contracts and permits for the delivery of food service in these settings.
The intended audiences for this document are federal acquisition officials and staff who develop requests for food service proposals and negotiate contracts; food service vendors competing for federal food service contracts; participants in the Randolph-Sheppard Vending Facility Program;†2and persons who monitor or advise food service operations, such as worksite wellness stakeholders or contracting officers. The guidelines in this document may also serve as a model for concession and vending operations at state, local, and tribal government and private worksite facilities.
Two types of food service are provided in federal facilities. One type includes food service venues in which food is sold (such as cafeterias, cafés, and vending machines) and customers purchase their food and beverages from a variety of choices. The other type includes venues in which food is served (such as federal hospitals, correction facilities, or military dining facilities), and the government is responsible for providing individuals with meals that meet all or part of their daily or weekly nutrition needs and individual choice may be limited. With the exception of the food safety standards, which apply in both types of venues, the standards in the Food Service Guidelines for Federal Facilities are written specifically for federal food service venues where food is sold (although they can be adapted to venues where food is served).
Suggested citation: Food Service Guidelines Federal Workgroup. Food Service Guidelines for Federal Facilities. Washington, DC: U.S. Department of Health and Human Services; 2017.
Supporting Files:No Additional Files
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