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;

and 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.