FSG Course Listing

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

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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

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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

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Module 4 — Cumulative Final Exam

1.  A final exam based on the previous three modules

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