Sample Language: Food Safety

For Organizational Policies and Food Vendor Contracts

At a glance

Food safety standards are one topic that can be included in food vendor contracts and organizational policies across multiple food service guidelines (FSG) settings. Consider using the sample language below to help reduce the risk of foodborne illnesses and outbreaks in food service operations.

Man in commercial kitchen washing vegetables.

Introduction

Including food safety standards in food service guidelines (FSG) policy will help ensure applicable state, local, and tribal food safety regulations are followed. These standards also name managerial practices, employee behaviors, and food preparation techniques that go beyond those described in the Food and Drug Administration's Food Code. Using these additional standards can help further reduce the risk of foodborne illnesses and outbreaks that are sometimes common in food service operations.

This page provides sample language for incorporating food safety standards into food service guidelines. This language is for illustrative purposes only.

Sample language: Food Code

The vendor must follow the guidance and standards in the most recently published Food Code (and all supplements) relating to food safety procedures and practices.

Sample language: Certified food protection managers

The vendor must have at least one management/supervisory employee (not necessarily the Person in Charge) who is a Certified Food Protection Manager present during all hours of operation.

Commercial freezer.
Include documentation of temperature control for coolers and refrigerators in food service contracts.

Sample language: Other food safety considerations

The vendor is always expected to follow the most current Food Code. The vendor may also select to implement one or more of the following standards to further reduce risk of foodborne illness:

Food safety management system/active managerial control

  • Establish a comprehensive written food safety plan that seeks to achieve active managerial control of foodborne illness risk factors, including but not limited to:
    • improper holding temperatures
    • inadequate cooking, such as undercooking raw shell eggs
    • contaminated equipment
    • food from unsafe sources
    • poor personal hygiene
  • The plan could describe the food safety procedures for the food service facility, including how employees are to be trained on those procedures and how leadership plans to monitor proper implementation of those procedures.

Undercooked meat, poultry, and egg products

  • Do not serve raw or undercooked meat, poultry, or egg products, even upon request of the customer.

Practices to control Listeria monocytogenes in ready-to-eat products

  • Develop and implement written sanitation and temperature control programs that target the control of Listeria monocytogenes in ready-to-eat products. Include documentation of the following:
    • Cleaning frequencies for equipment, utensils, and nonfood contact surfaces (e.g., walls, floors, and ceilings).
    • Temperature control in coolers, deli cases, and refrigerators.

Sick employees

  • Develop and implement a written employee health policy that outlines the following:
    • How employees are trained on the reporting of symptoms, diagnoses, and activities that are associated with the transmission of foodborne illness from food workers and how such training is documented.
    • The policies for excluding, restricting, and reinstating employees who have or report symptoms, diagnoses, or activities as described in the Food Code.

Food handler training

  • Develop and implement a written policy that addresses employee food safety training.

Sample language for other components

University-aged students going through cafeteria serving line.
Sample Language: Compliance
See sample compliance language for putting food service guidelines in policies and contracts.
Chef with papers in commercial kitchen
Sample Language: Vendor Reporting
Communicate reporting requirements up front so vendor knows how changes will be assessed.
Server dishing up a meal in a food service line.
Sample Language: Roles and Responsibilities
Name parties responsible for carrying out activities, meeting objectives, and monitoring progress.
Healthy grilled chicken and vegetables meal.
Sample Language: Nutrition
Sample language for policies and contracts about prepared foods, packaged snacks, and beverages.
Beautiful and appealing vegetables arranged at a salad bar.
Sample Language: Behavioral Design
Draft contract and policy language for food placement, product innovations, pricing, and more.
Man cleaning worktable in commercial kitchen.
Sample Language: Facility Efficiency
Sample language for adding facility efficiency to food service guidelines contracts and policies.

Go back to

Food service guidelines policy framework.
Put Guidelines in Organizational Policies and Food Vendor Contracts
Elements of a comprehensive food service guidelines policy and links to sample contract language.
Icons for the four Building Blocks of Food Service Guidelines. The four icons are 1) trowel and brick wall 2) shaking hands 3) a checklist and 4) a street sign going in three directions.
Food Service Guidelines Implementation Toolkit
Describes how to use the four Building Blocks of the Food Service Guidelines Implementation Toolkit.
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Content Source:
National Center for Chronic Disease Prevention and Health Promotion (NCCDPHP)