Food Service Guidelines for Federal Facilities

Food Service Guidelines for Federal Facilities

Contributors

Contributors to the authorship of the Food Service Guidelines for Federal Facilities were from the Food Service Guidelines Federal Workgroup. This workgroup consisted of more than

60 representatives from the following nine federal departments and agencies:

zz U.S. Department of Health and Human Services zz U.S. General Services Administration zz U.S. Department of Agriculture zz U.S. Department of Commerce zz U.S. Department of Defense zz U.S. Department of Education zz U.S. Environmental Protection Agency zz U.S. Department of Interior zz U.S. Department of Veterans Affairs

Suggested Citation: Food Service Guidelines Federal Workgroup. Food Service Guidelines for Federal Facilities. Washington, DC: U.S. Department of Health and

Human Services; 2017.

Contents

Introduction 5 ................................................................................................................................... Purpose, Goals, and Audience for the Food Service Guidelines for Federal Facilities........................................................... 6 Standards for the Food Service Guidelines for Federal Facilities 9 .............................................................................................................. Food and Nutrition Standards 10 ......................................................................................... Facility Efficiency, Environmental Support, and Community Development Standards 14 ........................................................................................................ Food Safety Standards 18 ............................................................................................................ Behavioral Design 20 ........................................................................................................................ Glossary 23 ............................................................................................................................................. References 27 ........................................................................................................................................

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Introduction

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