Food Service Guidelines for Federal Facilities
The Chicago Lighthouse’s Forsythe Entrepreneurial Center, in partnership with the Centers for Disease Control and Prevention (CDC), offers a self-directed training module suite designed to help Randolph-Sheppard vendors and Business Enterprise Program (BEP) staff successfully implement the Food Service Guidelines for Federal Facilities (FSG) at their locations.
What is the FSG Implementation Module Suite?
The FSG Implementation Module Suite is a series of 4 online modules, covering real-world business strategies for offering healthier food and beverage options at Randolph-Sheppard locations.
This 4-module suite will be a required component of the Business Enterprise Program Licensee Training (BEPLT) for all new trainees. Current licensed vendors only need to complete this module suite — titled “Food Service Guidelines for Federal Facilities Implementation in Randolph-Sheppard Locations” — to receive certification for these new courses. There is no additional cost for licensed vendors to enroll in these courses, and in states where applicable, completion will fulfill the upward mobility requirement for the Business Enterprise Program.
The module suite is organized as follows:
Module 1: A Review of the Randolph-Sheppard Act and the Food Service Guidelines for Federal Facilities
Reviews the essential provisions of the Randolph-Sheppard Act, summarizes the four overarching guidelines of the Dietary Guidelines for Americans (DGA), and outlines the principles and practices of the Food Service Guidelines for Federal Facilities.
Module 2: A Practical Approach to Successfully Implementing the Food Service Guidelines for Federal Facilities in Your Location
Provides guidance on utilizing the Food Service Guidelines for Federal Facilities Implementation Toolkit, developing data tracking systems to monitor sales outcomes, and fostering partnerships with building management, state licensing agencies, distributors, and customers.
Module 3: Proven Strategies from Randolph-Sheppard Vendors for Utilizing Food Service Guidelines for Federal Facilities
Reviews the “Delaware Healthy Vending Initiative” white paper and shares testimonials and success stories from Randolph-Sheppard vendors who have implemented the Food Service Guidelines for Federal Facilities.
Module 4: Cumulative Final Examination
A comprehensive final exam of twenty-five multiple-choice questions covering material from Modules 1–3.
To successfully complete each of Modules 1–3, trainees must earn a minimum grade of 75% on the end-of-module assessment. Learners who correctly answer at least nineteen questions and achieve a minimum score of 75% will pass the Module 4 cumulative final examination. Since this is a certification exam, instructors will not disclose which questions were answered incorrectly.
Who can enroll?
This training is available to Randolph-Sheppard Vendors and Business Enterprise Program staff. There are no prerequisites to begin Module 1. Module 2 requires completion of Module 1; Module 3 requires completion of Modules 1 and 2; and Module 4 requires full completion of Modules 1–3.
How much does it cost?
There is no additional cost for currently licensed Randolph-Sheppard vendors to enroll in this module suite. New trainees complete this suite as part of their standard BEPLT enrollment.
How are modules taught?
All modules are taught through asynchronous online learning. Candidates may study and complete modules anytime, anywhere and on their own schedule. Forsythe Entrepreneurial Center instructors are available via e-mail or by phone with course-related questions. Credentialed instructors will also grade each lesson assignment and provide necessary feedback.
Learn more about the FSG module course descriptions
Learn more about the full BEPLT curriculum
For further information please contact:
Colleen Wunderlich
Vice President, Partnerships | Forsythe Entrepreneurial Center
(312) 997-3692
Email Colleen
