Select one of the links below for more information.

• Food Safety and Sanitation Program
• Temporary Food Service at NIH Sanctioned Events
• Food Safety Consultations for Non-NIH Sanctioned Events
• Food Safety Inspection Results
• Off-Campus Food Service
• Suspected Food Borne Illness and/or Food Safety Complaints
• Food Safety Education Videos

Food Safety and Sanitation Program

The Division of Occupational Health and Safety (DOHS) Food Safety Program provides periodic comprehensive environmental hygiene inspections of the Clinical Center Nutrition Kitchen and all NIH supported cafeterias and concession stands (on and off campus). These inspections are conducted by food safety professionals in accordance with the most recent edition of the U.S. Public Health Service, Food and Drug Administration, Food Code.  Inspections include examination and evaluation of:

• Food service facility premises (physical structure)
• Food production and temperatures
• Personnel health and hygiene practices
• Food and utensil storage and handling
• Equipment cleanliness
• Solid and liquid waste disposal
• Pest management protocols
• General sanitation

In addition to food service facility inspections, the Community Health Branch (CHB) Food Safety Program Manager conducts: food service facility plan reviews, enforcement procedures, food borne illness/adulterated food investigations, temporary food service inspections and consultative sessions relating to food safety and public health sanitation. 

Temporary Food Service at NIH Sanctioned Events

Any organization planning an event that will consist of preparing and/or serving food for sale to the NIH general population outside an approved food preparation/service area should contact  the CHB at least 21 days prior to the event.  The organization will be provided with a copy of the guide “NIH Temporary Food Service Requirements” and a copy of the “Temporary Food Service Plan.” The Temporary Food Service Plan should be completed and returned to the CHB for review and approval at least 14 days prior to the event.  The food service plan includes the following information:

• Location of event
• Menu items
• Food storage before and at the event site
• Equipment and personnel that will be used to adequately protect, store, cook, serve, and maintain hot/cold temperatures 
• Personal hygiene protocols

The CHB Food Safety Program Manager will contact the sponsoring organization’s representatives to ensure that all public health requirements are met and proper food safety practices are used. A mandatory inspection of the temporary food service operation will be performed on the day of the event (any deficiencies must be corrected in a timely manner). Food services will be suspended if deficiencies are deemed to create an immediate and/or substantial danger to public health.

Food Safety Consultations for Non-NIH Events

The CHB Food Safety Program Manager can provide consultative services to those who are planning an event where food is served. Recommendations on planning, equipment, menu selection, vendor or catering review and overall sanitation at the event can be provided. All consult requests should be submitted preferably not later than 14 workdays prior to the event, to ensure proper review time.   

Food Safety Inspection Results

Food safety inspection reports and other public health consultations are furnished to the Office of Research Services (ORS), Division of Amenities and Travel Services (DATS), Food Service Program. Requests for inspection results should be forwarded to the CHB Food Safety Program Manager.

Off-Campus Food Service

Many off-campus facilities have contract food vendors that are not supported by NIH. All NIH supported facilities are clearly marked with signage that indicates the services are provided by the Division of Amenities and Transportation Services (DATS). All other food facilities are subject to the local public health system. The CHB Food Safety Program Manager can provide information for contacting the local health department to report concerns over non-NIH supported food operations.  link to top of page

Suspected Food Borne Illness and/or Food Safety Complaints

The DOHS is the lead organization in the investigation of food safety and sanitation related matters that can affect the health of employees, patients, and visitors; this includes possible food borne illnesses and food that may be contaminated or otherwise unfit for human consumption.

Persons experiencing a suspected food related illness should report to the NIH Occupational Medical Service (OMS) immediately (Building 10 6C-306). The OMS will notify the CHB, which may initiate a food borne illness investigation including employee interviews, facility inspections, laboratory analysis of food, etc.

Persons with concerns regarding alleged spoiled, adulterated, contaminated food, or a facility sanitation issue, should contact the CHB. The CHB will conduct an interview to assess the situation and inspect the facility as needed.  

To contact the CHB regarding a food safety complaint or a suspect foodborne illness email or call 301-496-4294. 

All non-safety related complaints and questions about NIH supported food service should be forwarded to the Division of Amenities and Transportation Services (DATS) Food Service Program Manager at (301) 402-8180.

Food Safety Education Videos