Food Service Guidelines for Federal Facilities

Best business practices

The Food Service Guidelines for Federal Facilities is a set of voluntary best business practices to increase healthy and safe food options for employees and visitors. When this set of guidelines is written into contracts, it becomes organizational policy. The Food Service Guidelines for Federal Facilities is designed to ensure that:

• Healthier foods and beverages are available and encouraged.
• Environmentally responsible practices are conducted in food service venues.
• Communities are economically supported through local food sourcing.
• Food safety practices are followed to minimize the risk of foodborne illnesses.

Where to use Food Service Guidelines for Federal Facilities

The Food Service Guidelines for Federal Facilities is not limited to use in federal facilities. You can use this set of guidelines in many settings, such as:

• Hospitals and health care facilities
• Colleges and universities
• Parks
• Private worksites
• State and local agencies

Within these settings, the guidelines can be used in all food service venues, such as:

• Cafeterias and cafes
• Grills
• Snack bars
• Concession stands
• Micro markets
• Vending machines

The Food Service Guidelines for Federal Facilities can be adapted for use in settings where food is served, such as correctional institutions, eldercare facilities, and faith-based organizations.

Potential benefits

Improves access to healthier foods and beverages.

The food and nutrition standards recommend that specific healthier foods and beverages be available for purchase. In alignment with the current Dietary Guidelines for Americans, the Food Service Guidelines for Federal Facilities includes food and nutrition standards that support offering:

• A variety of fruit and vegetable options (including seasonal).
• Whole grain-rich products.
• Plant-based proteins.
• Lean protein entrees.
• Lower sodium meals, entrees, and sides.
• Freely available drinking water.

Helps people choose healthier foods.

Standards for using behavioral design practices are included to facilitate the selection of healthier foods. The selection of healthier foods and beverages is influenced by how products are prepared, placed, presented, promoted, and priced.

Improves facility efficiency.

The Food Service Guidelines for Federal Facilities contains standards for accurate forecasting practices for ordering and purchasing bulk-serve condiments.

This document also contains standards promoting the use of reusable plates, utensils, and beverage containers, among other similar standards.

Supports the environment.

The Food Service Guidelines for Federal Facilities supports environmentally beneficial practices such as:

• Using compostable and bio-based trays, flatware, plates, and bowls.
• Using cleaning products and services that are environmentally preferable.
• Purchasing seafood from responsibly managed, sustainable, and healthy fisheries.
• Using energy and water saving equipment.
• Using integrated pest management practices, green pest control alternatives, and routine cleaning.
• Participating in recycling, composting, and other waste diversion practices.

Supports local economies.

The Food Service Guidelines for Federal Facilities recommends offering a specific percentage of foods and beverages that are "locally sourced, certified organic, produced with another certified community-development or environmentally beneficial practice, or any combination thereof."

Lowers risk of foodborne illness.

The Food Service Guidelines for Federal Facilities reminds food service operators to follow the Food and Drug Administration's Food Code to prevent foodborne illness. It also suggests going beyond what is described in the Food Code. For example, implementing evidence-based managerial practices, employee training, and food preparation techniques may further reduce the risk of foodborne illness.

Putting into practice

To learn details for how to put food service guidelines into practice, visit:

Food Service Guidelines Micro-Learning Modules
Short videos describing effective food service guidelines policies and how to put them into practice in your community. This series was created by the National Association of County and City Health Officials (NACCHO) and CDC's Division of Nutrition, Physical Activity, and Obesity.

• Food Service Guidelines Overview
• Developing Food Service Guidelines Policy
• Types of Food Service Guidelines Policies and Partners
• Food Service Guidelines Policy Standards (Part 1)
• Food Service Guidelines Policy Standards (Part 2)

Resources