Key Components of Food Procurement and Vending Policies

Public Health Law Center

Toolkit/Guide

This fact sheet outlines the key components of a food vending or procurement policy and identifies resources to help government and private organizations develop and implement these policies for their buildings.

CHSC Priority Area(s):

Food Standards/Procurement

Setting:

Community

Area(s) of Expertise:

Food/Beverage Procurement Food/Beverage Standards Vending Worksite Wellness

http://publichealthlawcenter.org/sites/default/files/resources/PHLC.fs_.healthy.vending.procurement.WEB_.2015.pdf

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