FSG Course Listing

Beginning in April 2026, participants of the Business Enterprise Program Licensee Training (BEPLT) will be required to complete the Randolph-Sheppard Training on Food Service Guidelines for Federal Facilities Implementation. This four-module suite will provide information about offering healthier food and beverage options that meet the dietary guidelines for Americans, and Food Service Guidelines for Federal Facilities, tracking outcomes, maximizing partnerships and learnings from those who have already implemented these updates.

To complete this program, you are required to complete these four modules (in addition to having passed the twelve general licensee modules) in the order which they are presented. You must score at least 75% in order to pass each module. Each student will only have two attempts to score a passing grade.

Randolph-Sheppard Vendor Training on Food Service Guidelines for Federal Facilities Implementation. Course overview:

Module 1 — Review of the Randolph-Sheppard Act and the Establishment of the Food Service Guidelines for Federal Facilities.

1.  Review of the Randolph-Sheppard Act
2. Summary of the Dietary Guidelines for Americans
3. Overview of Principals and Practices of the Food Service Guidelines for Federal Facilities

Learn More About the Food Service Guidelines Module 1

Module 2 — A Practical Approach to Successfully Implementing the Food Service Guidelines for Federal Facilities in Your Location

1. Review of Practices and Strategies for Food Service Guidelines for Federal Facilities Implementation
2. Creating a Plan Using the Food Service Guidelines for Federal Facilities Implementation Toolkit
3. Developing Data Systems to Track Healthy Vending Outcomes in Your Location
4. Maximizing Partnerships for Effective Food Service Guidelines for Federal Facilities Implementation in Your Location

Learn More About the Food Service Guidelines Module 2

Module 3 — Proven Strategies from Randolph-Sheppard Vendors for Utilizing Food Service Guidelines for Federal Facilities

1. Lessons Learned from a Healthy Vending Initiative in Delaware
2. Healthy Vending Success Stories from Randolph-Sheppard Vendors

Learn More About the Food Service Guidelines Module 3

Module 4 — Cumulative Final Exam

1.  A final exam based on the previous three modules

Learn More About the Randolph-Sheppard Review Module 4