Category: Acquisition

Policy #: CDC-AM-2018-01
Date of Issue: 01/11/2018
Proponents: NCCDPHP/DNPAO, OCOO/OSSAM, OCOO/OFR/OAS
Application: All CDC domestically-owned or-operated dining and vending facilities
Applicable: All employees 1 responsible for administering, developing, approving, and monitoring food service
contracts and permits and subject matter experts in DNPAO

FOOD SERVICE GUIDELINES IN CDC-OWNED OR-OPERATED DINING AND VENDING

FACILITIES

Sections: 1. PURPOSE AND SCOPE

2. BACKGROUND
3. POLICY
4. RESPONSIBILITIES
5. REFERENCES
6. ACRONYMS
7. DEFINITIONS

Appendices: A. Food And Nutrition Standards For Prepared Foods

B. Food And Nutrition Standards For Packaged Snacks
C. Food And Nutrition Standards For Beverages
D. Facility Efficiency, Environmental Support, And
Community Development Standards
E. Food Safety Standards
F. Behavioral Design Standards

1. PURPOSE AND SCOPE

The purpose of this policy is to ensure all new and renegotiated food service contracts and
permits meet the standards outlined in the current Food Service Guidelines (FSG) for Federal
Facilities and are consistent with applicable laws. This policy applies to Requests for Proposals
(RFP) and approved contracts or permits that secure qualified vendors to provide food service
in CDC 2-owned or-operated dining 3 and vending 4 facilities in the United States or its territories.
This includes any leased facilities where CDC manages the food service contracts or permits.

Food Service Guidelines standards are designed to achieve the following goals:
• Healthier foods and beverages are available and encouraged for consumption by
employees

1 For the purposes of this policy, employees include members of the civil service, Commissioned Corps

officers, and locally employed staff. For more information, refer to “Employee Categories (Updated March
2017),” available at: http://intranet.cdc.gov/ocio/docs/systems-tools/Employee_Category_Definitions.pdf.
2 References to CDC also apply to the Agency for Toxic Substances and Disease Registry (ATSDR).
3 Dining facilities include, but are not limited to: full service cafeterias, cafés, and snack shops that sell

foods and beverages on CDC-owned or-operated premises in the United States or its territories.
4 Vending facilities include traditional coin- or currency-operated machines that dispense food and

beverage items and other grab-and-go stations, such as micro markets, that sell foods on CDC-owned
and-operated premises.

Note: This policy has been cleared for publication on CDC.gov. As a CDC operational policy, it contains references
or links to the CDC intranet. These internal links will not work for users accessing this document outside of the CDC
network.
 • Environmentally responsible practices are used in federal food service venues, and
communities are supported economically through local food sourcing when feasible
• Food safety practices are followed to minimize the risk of foodborne illnesses

The following CDC Employees are responsible for the implementation of this policy:
• Program Official responsible for preparing the ‘Procurement Request Package’ and
submitting to Office of Financial Resources (OFR)
• Contracting Officer (CO)
• Contracting Officer Representative (COR) or Project Officer
• Subject Matter Experts from the Division of Nutrition, Physical Activity, and Obesity
(DNPAO) within the National Center for Chronic Disease Prevention and Health
Promotion (NCCDPHP)

2. BACKGROUND

Each year, chronic diseases account for 70 percent of all deaths in the United States. About half
of all American adults—117 million individuals—have one or more chronic diseases. These
diseases are often related to poor dietary patterns and physical inactivity (as well as tobacco
use) and include cardiovascular disease, hypertension, type 2 diabetes, and diet-related
cancers. On average, the U.S. diet is low in vegetables, fruits, whole grains, dairy, seafood, and
oil and is high in refined grains, added sugars, saturated fats, and sodium. Food Service
Guidelines are a set of best business practices that can be used to increase the availability and
affordability of healthy and safe food options in worksites.

Increasing access to healthier food and beverages that are sold at CDC facilities can improve
both the health and performance of employees. The Food Service Guidelines for Federal
Facilities are based on the 2015-2020 Dietary Guidelines for Americans (DGA), which are the
cornerstone of federal nutrition policy. Diets consistent with the DGA promote health and reduce
risk for costly chronic diseases. This policy also promotes efficiency in dining facility operations
and procurement practices by instituting more accurate forecasting 5 methodologies and
implementing just-in-time ordering as food waste reduction strategies. It complies with
Executive Order 13693 (Planning for Federal Sustainability in the Next Decade), Executive
Order 13707 (Using Behavioral Science Insights to Better Serve the American People), and
food safety standards in the U.S. Food Code.

Implementation of this policy will:

• Expand availability and potentially increase consumption of whole grains, fruits,

vegetables, and foods and beverages that are lower in added sugars, saturated fats,
sodium, and calories in meals, snacks, and beverages sold in CDC dining and vending
facilities
• Reduce sodium consumption among CDC employees by increasing the amount of
healthier foods and beverages sold on CDC property
• Send a clear message in support of healthy nutrition and enable CDC to serve as a
model for other worksites

5 Forecasting is defined as a process for making predictions on the amount of food to order or prepare to

meet consumer demand and ensure minimal food waste, based on factors such as historical sales data,
the population of the venue serviced, and the day of the week.

Note: This policy has been cleared for publication on CDC.gov. As a CDC operational policy, it contains references
or links to the CDC intranet. These internal links will not work for users accessing this document outside of the CDC
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 • Strengthen environmentally responsible food service business operations practices

3. POLICY

The following requirements and guidance must be included in all procurement request
packages, RFPs, and new or renegotiated contracts and/or permits to ensure vendors are
selected that can adopt and implement healthy food service guidelines in CDC food service
operations.

A. Scope of Work:

Language included in the Scope of Work must emphasize the purpose of the Food Service
Guidelines for Federal Facilities and generally indicate that CDC is requesting proposals from
experienced food service vendors that have the capacity to:

1) Offer affordable healthier food and beverage options

2) Maintain operations following environmentally responsible practices and support
communities through local food sourcing, to the extent feasible
3) Follow food safety procedures to minimize the risk of foodborne illnesses
4) Use behavioral design strategies to encourage the selection of healthier foods and
beverages

B. Requirements

The following standards — as defined in the Food Service Guidelines for Federal Facilities —
must be incorporated into the procurement request package, RFP statement of work, and
contractual/permit performance requirements:

1) Food and Nutrition Standards: At minimum, require the vendor to comply with food and
nutrition standards in the following categories at the standard implementation level.
Vendors that indicate an ability to implement nutrition standards at the innovative level
may be given preference (see Appendix A, B, and C).
a. Prepared foods 6
b. Packaged foods 7

6 Includes foods that are fresh, cleaned, cooked, assembled (e.g., salad or sandwich), or otherwise
processed and served “ready-to-eat.” Prepared foods include those that are made and served on site, or
those prepared at a central kitchen and then packaged and distributed to other locations. These foods
have a relatively limited shelf-life (compared to packaged snacks), and can be sold in any food service
venue. Examples of prepared foods include hot entrées, side dishes, soups, salads, deli sandwiches, and
fresh whole fruits and vegetables.
7 Includes processed foods that are packaged in small portions or individual servings, are widely

distributed, and have a relatively long shelf-life (compared to prepared foods). Packaged foods include
food items such as granola bars, chips, crackers, raisins, and nuts and seeds. These foods can be sold in
any venue, such as vending machines or “grab-n-go” areas of cafeterias.

Note: This policy has been cleared for publication on CDC.gov. As a CDC operational policy, it contains references
or links to the CDC intranet. These internal links will not work for users accessing this document outside of the CDC
network.
 c. Beverages 8

2) Behavioral Design Standards: At minimum, require the vendor to implement at least one
standard from the following behavioral design 9 categories at the innovative
implementation level. Vendors that indicate an ability to implement more than one
behavioral design standard at the innovative implementation level may be given
preference (See Appendix F).
a. Placement and Layout
b. Product Innovations and Default
c. Pricing and Promotion
d. Tableware
e. Information
f. Organizational Policy

3) Facility Efficiency, Environmental Support, and Community Development Standards: At

minimum, require the vendor to comply with the standards included in each of the
following facility efficiency categories at the standard implementation level. Vendors
that indicate an ability to implement facility efficiency standards at the innovative level
may be given preference (See Appendix D).
a. Purchasing Standards
b. Food Service Management and Consumer Engagement
c. Waste Diversion 10

4) Food Safety Standards: At minimum, require the vendor to comply with the following
food safety standards at the standard level of implementation. The final contract must
also explicitly require adherence to all applicable state and/or local food safety
regulations. Vendors that indicate an ability to implement at the innovative level may be
given preference (See Appendix E).
a. Food Code 11
b. Food Safety Management System/Active Managerial Control
c. Undercooked Meat, Poultry, and Egg Products
d. Practices to Control Listeria Monocytogenes in Ready-To-Eat Products
e. Sick Employees (in food service)
f. Certified Food Protection Managers

8 Includes drinks such as water, milk, 100% juice, soft drinks, energy drinks, teas, and coffees.
9 The selection and consumption of foods and beverages that are sold or served are influenced by how
they are prepared, placed, presented, promoted, or priced. The Behavioral Design strategies in the Food
Service Guidelines encourage the use of these influencers to make healthier food and beverage items
easier for consumers to choose.
10 Waste diversion means “redirecting materials from disposal in landfills or incinerators to recycling or

recovery, excluding diversion to waste-to-energy facilities.”

11 These standards are in alignment with the U.S. Food and Drug Administration’s Food Code which

provides guidance for a uniform system of addressing food safety issues in all retail food and food service
establishments, such as restaurants, cafés, and cafeterias.

Note: This policy has been cleared for publication on CDC.gov. As a CDC operational policy, it contains references
or links to the CDC intranet. These internal links will not work for users accessing this document outside of the CDC
network.
 g. Food Handler Training

C. Reporting

The RFP and subsequent approved contract or permit must require the vendor to produce a
reporting plan with monthly sales data and monthly or weekly operating statements. The plan
must describe how the vendor will monitor implementation efforts and outline the methods they
will use to track procurement or purchasing patterns for healthier food and beverage items (e.g.,
production sheets, procurement data, or sales of “healthier” entrees) and include key indicators
that will be reported to the assigned contracting officer representative or project officer post
award.

The selected food service vendor must be able to meet all minimum performance requirements,
as stipulated by this policy. However, CDC reserves the right to establish a performance
improvement plan that includes time-limited, incremental targets, by which the vendor can
demonstrate meaningful progress towards achieving all minimum requirements.

D. Exceptions

This policy does not apply to the following:

• Existing food service contracts or permits in place prior to adoption of this policy
• Food and beverages served at CDC employee organization-sponsored events, personal
employee-initiated gatherings in which employees or members of the public bring such
food and beverages onto facilities owned and operated by CDC, and, if appropriate and
legally permissible, food and beverages brought in or paid for by an outside organization
(e.g. the CDC Foundation)
• Food or light refreshments provided with CDC appropriated funding, such as catered
onsite meetings, award ceremonies, trainings, or other similar events (See CDC-FM-
2014-01)
• Food and beverages sold and served as part of an emergency response or crisis

4. RESPONSIBILITIES

A. Program Official

The CDC Program Official is responsible for developing a Procurement Request Package, with
a Statement Of Work, that reflects minimum requirements defined by this policy.

B. Contracting Officer (CO) within Office of Acquisition Services, Office of Financial

Resources (OAS/OFR)

The Contracting Officer (CO) within Office of Acquisition Services, in the Office of Financial
Resources (OAS/OFR) is responsible for processing the procurement request package
submitted by the program official and taking all actions on behalf of the U.S. Government as
permitted by the Federal Acquisition Regulations.

C. Food Service Guidelines Experts

Note: This policy has been cleared for publication on CDC.gov. As a CDC operational policy, it contains references
or links to the CDC intranet. These internal links will not work for users accessing this document outside of the CDC
network.
 1) Contracting Officer Representative (COR) or Project Officer

Post award, the assigned COR or Project Officer will determine the adequacy of
performance by the vendor in accordance with the terms and conditions of this policy and
stipulated in the contract and/or permit; ensure compliance with requirements through
periodic reviews and inspections; and assist the vendor with the resolution of any issues that
arise regarding performance or implementation.

2) Subject Matter Experts from the Division of Nutrition, Physical Activity, and
Obesity (DNPAO) and the Office of Safety, Security, and Asset Management
(OSSAM)

a) Assist the Program Official, CO, or assigned COR or Project Officer in integrating
Food Service Guidelines requirements, as defined by this policy, into Procurement
Request Packages, CDC-issued RFPs, and final approved contracts or permits
b) Provide technical direction and guidance related to issues that may jeopardize the
successful implementation of this policy

5. REFERENCES

Department of Health and Human Services and U.S. Department of Agriculture, 2015 – 2020
Dietary Guidelines for Americans. 8th Edition. December 2015.
https://health.gov/dietaryguidelines/2015/guidelines/.

Department of Health and Human Services and U.S. Public Health Service and Food and Drug
Administration, Food Code, 2013,
https://www.fda.gov/downloads/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/UC
M374510.pdf

Executive Order 13693, 3 CFR 13693, March 19, 2015. Planning for Federal Sustainability in
the Next Decade

Food Service Guidelines Federal Workgroup, Food Service Guidelines for Federal Facilities
(Washington, DC: U.S. Department of Health and Human Services, 2017),
https://www.cdc.gov/obesity/downloads/guidelines_for_federal_concessions_and_vending_oper
ations.pdf.

6. ACRONYMS or ABBREVIATIONS

CDC – Centers for Disease Control and Prevention

CO – Contracting Officer
COR – Contracting Officer’s Representative
DGA – 2015-2020 Dietary Guidelines for Americans
DNPAO – Division of Nutrition, Physical Activity, and Obesity
FDA – Food and Drug Administration
FSG – Food Service Guidelines
OFR – Office of Financial Resources
OAS – Office of Acquisition Services

Note: This policy has been cleared for publication on CDC.gov. As a CDC operational policy, it contains references
or links to the CDC intranet. These internal links will not work for users accessing this document outside of the CDC
network.
OSSAM – Office of Safety, Security, and Asset Management
RFP – Request for Proposal

7. DEFINITIONS

Food Service: 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 may provide limited individual
choice. 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).

Prepared Foods: Includes foods that are fresh, cleaned, cooked, assembled (e.g., salad or
sandwich), or otherwise processed and served “ready-to-eat.” Prepared foods include those that
are made and served on site, or those prepared at a central kitchen and then packaged and
distributed to other locations. These foods have a relatively limited shelf life (compared to
packaged snacks), and can be sold in any food service venue. Examples of prepared foods
include hot entrées, side dishes, soups, salads, deli sandwiches, and fresh whole fruits and
vegetables.

Food Code: A model for safeguarding public health and ensuring food is unadulterated and
honestly presented when offered to the consumer. It represents FDA's best advice for a uniform
system of provisions that address the safety and protection of food offered at retail and in food
service.

Standard Implementation Level: Considered widely achievable by the food service industry.

Innovative Implementation Level: Considered exceptional performance in various areas of the

food service industry.

Note: This policy has been cleared for publication on CDC.gov. As a CDC operational policy, it contains references
or links to the CDC intranet. These internal links will not work for users accessing this document outside of the CDC
network.
APPENDIX A: FOOD AND NUTRITION STANDARDS FOR PREPARED FOODS 12
Standards Implementation Level

Fruits and Vegetables

Offer a variety of at least three fruit options daily, with no added sugars. Fruit
Standard
can be fresh, canned, frozen, or dried.

Offer a variety of at least three non-fried vegetable options daily. Vegetables can
Standard
be fresh, frozen, or canned, and served cooked or raw.

Offer seasonal fruit and vegetables. Standard

Grains
Standard
Offer half of total grains as “whole grain-rich” products, daily.

Offer a “whole grain-rich” product as the first (i.e., default) choice. Innovative

Dairy

Offer a variety of low-fat dairy products (or dairy alternatives) daily, such as milk,
Standard
yogurt, cheese, and fortified soy beverages.

When yogurt is available, offer at least one low-fat plain yogurt. Innovative

Protein Foods

Offer a variety of non-fried protein foods, such as seafood, lean meats and
Standard
poultry, eggs, legumes (beans and peas), nuts, seeds, and soy products, daily.

Offer protein foods from plants, such as legumes (beans and peas), nuts, seeds,
Standard
and soy products, at least three times per week.

Offer protein foods from plants such as legumes (beans and peas), nuts, seeds,
Innovative
and soy products, daily.

Offer seafood at least two times a week. Standard

12 This table provides an overview of the food and nutrition standards for prepared food. Operating

definitions for all terms can be found in the Food Service Guidelines for Federal Facilities on page 11.
https://www.cdc.gov/obesity/downloads/guidelines_for_federal_concessions_and_vending_operations.pdf

Note: This policy has been cleared for publication on CDC.gov. As a CDC operational policy, it contains references
or links to the CDC intranet. These internal links will not work for users accessing this document outside of the CDC
network.
 Desserts

When desserts are available, offer 25% of desserts containing ≤200 calories as
Standard
served.

Sodium

All meals offered contain ≤800 mg sodium. Standard

All entrees offered contain ≤600 mg sodium. Standard

All side items contain ≤ 230 mg sodium. Standard

Trans Fats

All foods that do not include partially hydrogenated oils. Standard

Calorie and Nutrition Labeling

Provide calorie and nutrition information of standard menu items as required by

the Food and Drug Administration (FDA) in Menu Labeling Final Rule: Food
Standard
Labeling; Nutrition Labeling of Standard Menu Items in Restaurants and Similar
Retail Food Establishments.

Other Considerations

Limit deep-fried entrée options to no more than one choice per day. Standard

Note: This policy has been cleared for publication on CDC.gov. As a CDC operational policy, it contains references
or links to the CDC intranet. These internal links will not work for users accessing this document outside of the CDC
network.
APPENDIX B: FOOD AND NUTRITION STANDARDS FOR PACKAGED SNACKS 13
Implementation
Standards
Level

Food and Nutrient Profile

All packaged snacks contain ≤200 mg sodium per package. Standard

All packaged snacks have 0 grams of trans fat. Standard

At least 75% of packaged snacks meet the following food and nutrient standards.
Food Standards:
• Have as the first ingredient a fruit, a vegetable, a dairy product, or a protein food;
or
• Be a whole grain-rich grain product; or
• Be a combination food that contains at least ¼ cup of fruit and/or vegetable.

AND

Nutrient Standards:
• Calorie limit: ≤200 calories Standard
• Saturated fat limit: <10% of calories
o Exemptions: Reduced-fat cheese and part skim mozzarella; nuts, seeds and
nut/seed butters; and dried fruit with nuts/seeds with no added nutritive
sweeteners or fats.
• Sugar limit: ≤35% of weight from total sugars in foods.
o Exemptions: Dried/dehydrated whole fruits or vegetables with no added
nutritive sweeteners; dried whole fruits or pieces with nutritive sweeteners
required for processing and/or palatability; and products consisting of only
exempt dried fruit with nuts and/or seeds with no added nutritive sweeteners or
fats.
Calorie Labeling

All snack foods sold in vending machines are consistent with FDA’s Vending Machine
Standard
Final Rule: Food Labeling; Calorie Labeling of Articles of Food in Vending Machines.

13 This table provides an overview of the food and nutrition standards for packaged snacks. Operating

definitions for all terms can be found in the Food Service Guidelines for Federal Facilities on page 13.
https://www.cdc.gov/obesity/downloads/guidelines_for_federal_concessions_and_vending_operations.pdf

Note: This policy has been cleared for publication on CDC.gov. As a CDC operational policy, it contains references
or links to the CDC intranet. These internal links will not work for users accessing this document outside of the CDC
network.
APPENDIX C: FOOD AND NUTRITION STANDARDS FOR BEVERAGES 14
Standards Implementation Level

Beverages

Provide free access to chilled, potable water. Standard

When milk and fortified soy beverages are available, offer low-fat beverages with
Standard
no added sugars.

When juice is available, offer 100% juice with no added sugars. Standard

At least 50% of available beverage choices contain ≤40 calories per 8 fluid ounces
Standard
(excluding 100% juice and unsweetened fat-free or low-fat [1%] milk).

At least 75% of available beverage choices contain ≤40 calories per 8 fluid ounces
Innovative
(excluding 100% juice and unsweetened fat-free or low-fat [1%] milk).

14 This table provides an overview of the food and nutrition standards for beverages. Operating definitions

for all terms can be found in the Food Service Guidelines for Federal Facilities on page 14.
https://www.cdc.gov/obesity/downloads/guidelines_for_federal_concessions_and_vending_operations.pdf

Note: This policy has been cleared for publication on CDC.gov. As a CDC operational policy, it contains references
or links to the CDC intranet. These internal links will not work for users accessing this document outside of the CDC
network.
APPENDIX D: FACILITY EFFICIENCY, ENVIRONMENTAL SUPPORT, AND
COMMUNITY DEVELOPMENT STANDARDS 15
Standards Implementation Level

Purchasing

Institute accurate forecasting and just-in-time ordering concepts. Standard

Provide materials for single-service items (e.g., bottled beverage containers,

trays, flatware, plates, bowls) that are compostable and/or made from biobased Standard
products.

Use bulk-serve condiments instead of single-serve packs, while following

Standard
necessary food safety procedures.

When purchasing packaged products, give preference to products in recyclable,

Standard
compostable, or biobased packaging.

Use cleaning products and services that are environmentally preferable, while
Standard
following necessary food safety procedures.

Offer at least 25% of foods and beverages as locally-sourced, certified organic,

produced with another certified community-development or environmentally Standard
beneficial practice, or any combination thereof.

Offer at least 35% of foods and beverages as locally-sourced, certified organic,

produced with another certified community-development or environmentally Innovative
beneficial practice, or any combination thereof.

FOR VENDING: Offer at least 10% of foods and beverages as locally-sourced,

certified organic, produced with another certified community-development or Innovative
environmentally beneficial practice, or any combination thereof.

When seafood options are available, offer seafood procured from fisheries and
aquaculture operations that are responsibly managed, sustainable, and
healthy. Purchasing U.S. wild-captured and farmed seafood, which adhere to Standard
some of the most strict sustainability practices in the world, is one way to ensure
compliance with this standard.

15 This table provides an overview of the facility efficiency, environmental support, and community

development standards. Operating definitions for all terms can be found in the Food Service Guidelines
for Federal Facilities on page 15.
https://www.cdc.gov/obesity/downloads/guidelines_for_federal_concessions_and_vending_operations.pdf

Note: This policy has been cleared for publication on CDC.gov. As a CDC operational policy, it contains references
or links to the CDC intranet. These internal links will not work for users accessing this document outside of the CDC
network.
 Food Service Management and Consumer Engagement

Promote and incentivize the use of reusable beverage containers, while following
Standard
necessary food safety procedures.

Use or promote the use of reusable serving ware such as plates, utensils, bags,
Innovative
and other service items, while following necessary food safety procedures.

Utilize cleaning practices and equipment operations that conserve resources,

such as water and energy. These could include using ENERGY STAR and Standard
WaterSense products and services.

Use integrated pest management practices, green pest control alternatives, and a
Standard
routine cleaning schedule, while following necessary food safety procedures.

When applicable, label food products at the point of purchase as locally-sourced,

certified organic, or produced with another certified community-development or Standard
environmentally beneficial practice.

Provide information to customers on food products that are locally-sourced,

certified organic, or produced with another certified community-development or Innovative
environmentally beneficial practice.

FOR VENDING: Provide information to customers on food products that are

locally-sourced, certified organic, or produced with another certified community- Innovative
development or environmentally beneficial practice.

Partner with a farmers’ market that operates on-site. Innovative

FOR VENDING: If purchasing new vending machines, purchase ENERGY STAR

Standard
certified machines or those that meet ENERGY STAR criteria.

FOR VENDING: Retrofit existing vending machines (refrigerated and non-

refrigerated) to use energy conservation methods such as LED lighting, Innovative
occupancy sensors, or shut down or set-back modes.

Note: This policy has been cleared for publication on CDC.gov. As a CDC operational policy, it contains references
or links to the CDC intranet. These internal links will not work for users accessing this document outside of the CDC
network.
 Waste Diversion

Participate in and implement waste diversion programs (waste reduction,

recycling and, where feasible, composting) for employees in the kitchen, break Standard
rooms, and administrative areas (i.e., back-of-house operations).

Participate in and implement waste diversion programs (waste reduction,

recycling and, where feasible, composting) in areas that a consumer will be
Standard
exposed to during their visit to the food service operation (i.e., front-of-house
operations).

Implement systems to monitor relationship between waste and food

procurement, including the development of goals for waste reduction and
Standard
quarterly to annual reporting of waste reduction and waste diversion
benchmarks.

Re-purpose excess food for future meal preparation, while following necessary
Standard
food safety procedures.

Train staff on methods for reducing food waste. Standard

Donate edible surplus food for human consumption where possible, while
Innovative
following necessary food safety procedures.

Note: This policy has been cleared for publication on CDC.gov. As a CDC operational policy, it contains references
or links to the CDC intranet. These internal links will not work for users accessing this document outside of the CDC
network.
APPENDIX E: FOOD SAFETY STANDARDS 16
Standards Implementation Level

Follow the guidance and standards in the most recently published Food Code
Standard
(and all Supplements) relating to food safety procedures and practices.

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
a) improper holding temperatures; b) inadequate cooking, such as undercooking
raw shell eggs; c) contaminated equipment; d) food from unsafe sources; and e)
Innovative
poor personal hygiene. The plan could describe the food safety procedures for
the particular food service facility, including how employees are to be trained on
those procedures and the methods by which proper implementation of those
procedures are routinely monitored.

Undercooked Meat, Poultry, and Egg Products

Do not serve raw or undercooked meat, poultry, or egg products, even upon
Innovative
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:
Innovative
• Cleaning frequencies for equipment, utensils, and non-food contact surfaces
(e.g., walls, floors, ceilings)
• Temperature control in coolers, deli cases, and refrigerators.

Sick Employees

Develop and implement a written employee health policy that outlines:

• How employees are trained on the reporting of symptoms, diagnoses, and
activities that are associated with the transmission of foodborne illness from Innovative
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.

16 This table provides an overview of the food safety standards. Operating definitions for all terms can be

found in the Food Service Guidelines for Federal Facilities on page 19.
https://www.cdc.gov/obesity/downloads/guidelines_for_federal_concessions_and_vending_operations.pdf

Note: This policy has been cleared for publication on CDC.gov. As a CDC operational policy, it contains references
or links to the CDC intranet. These internal links will not work for users accessing this document outside of the CDC
network.
 Certified Food Protection Managers

Have at least one management/supervisory employee (not necessarily the

Person in Charge) who is a Certified Food Protection Manager present during all Standard
hours of operation.

Food Handler Training

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

Note: This policy has been cleared for publication on CDC.gov. As a CDC operational policy, it contains references
or links to the CDC intranet. These internal links will not work for users accessing this document outside of the CDC
network.
APPENDIX F: BEHAVIORAL DESIGN STANDARDS 17

Implementation
Standards
Level

Placement and Layout

Strategically place foods and beverages and design the layout of food service
venues to foster selection of healthier foods and beverages. Possible methods
include:
• Creating flow paths that emphasize healthier choices (i.e., placing healthier
choices in prime selling locations). Innovative

• Placing healthier foods and beverages at eye level or just below eye level,
next to the cash register, at the front of cold and hot entrees sections, or
within reach of a consumer.
• Providing a food service line that features only healthier options.

Product Innovations and Defaults

Use product innovations and the inclusion of healthier options as default

choices at decision points to encourage healthier choices. Possible methods
include:
• Offering smaller portion size options (e.g., half-sandwiches, half-sized
entrees, smaller beverage containers). Innovative
• Making healthier items default options throughout the menu (e.g., serving
fruit instead of chips or salad instead of fries).
• Offering healthier items in an easily accessible “grab-and-go” form.
• Bundling and attractively naming healthierc options (e.g., “Fit and Fresh
Special”).
Pricing and Promotion

Use price incentives and marketing strategies to highlight healthier food and
beverage items. Possible methods include:
• Introducing healthier products by providing samples for consumers.
Innovative
• Featuring meals that include only healthier offerings.
• Promoting healthier items through sales or pricing specials.
• Offering healthier foods and beverages at a lower price than less healthy
items.

17 This table provides an overview of the behavioral design standards. Operating definitions for all terms

can be found in the Food Service Guidelines for Federal Facilities on page 21.
https://www.cdc.gov/obesity/downloads/guidelines_for_federal_concessions_and_vending_operations.pdf

Note: This policy has been cleared for publication on CDC.gov. As a CDC operational policy, it contains references
or links to the CDC intranet. These internal links will not work for users accessing this document outside of the CDC
network.
 Tableware

Promote healthy portion sizes by optimizing the size of plates, bowls, glasses,
other dishware, and serving ware. Possible methods include:
• Using tongs and serving spoons that match appropriate serving sizes in all Innovative
serving lines, including self-serve.
• Using smaller plates and bowls where consumers self-serve to encourage
appropriate portion size selection.

Information

Use information, displays, decorations and signage to highlight healthier

choices. Possible methods include use of visual or color-coded signage and Innovative
point-of-purchase displays to highlight healthier foods.

Organizational Policy

Work with worksite wellness programs or other employee organizations to

promote healthier options. Possible methods include:
Innovative
• Offering space in cafeteria for employees “lunch and learn” sessions.
• Featuring pricing and promotion incentives for healthier foods and
beverages in an employee wellness newsletter.

Note: This policy has been cleared for publication on CDC.gov. As a CDC operational policy, it contains references
or links to the CDC intranet. These internal links will not work for users accessing this document outside of the CDC
network.