School catering - requirements for school lunches
The government’s nutritional
guidelines for schools were introduced in September 2006. We don’t
see changes as a threat but as an opportunity to improve the
service we offer.
These healthier products should be on
your school menus
More fruit and vegetables
Not less than two servings per day per child; at least one
should be vegetables or salad and at least one should be fruit.
More oily fish
Oily fish such as mackerel or salmon should be served at least
once every three weeks.
Bread
Bread should be available at lunch every day.
Drinking water
Free, fresh drinking water should be available at all times.
Healthier drinks
The only drinks served should be water, pure fruit juices, milk,
yoghurt and milk drinks with less than 5 per cent added sugar,
smoothies, low calorie hot chocolate, coffee and tea. (NB
Artificial sweeteners could be used only in yoghurt and milk
drinks, or combinations based on yoghurt or milk.)
This means sweetened fizzy drinks which have little nutritional
value are no longer allowed.
These foods are now restricted or no longer allowed
NO confectionery
Confectionery such as chocolate bars, chocolate-coated biscuits
and sweets should not be available for lunch.
NO savoury snacks
Savoury snacks such as crisps should not be available for lunch.
Only nuts and seeds with no added salt, sugar or fat are
allowed.
NO salt condiments – restricted
Salt should not be available at lunch. Condiments, such as
ketchup and mayonnaise, should only be available in sachets.
Deep-fried foods - restricted
Meals should not contain more than two deep-fried foods, such as
chips and batter-coated products, in a single week.
Manufactured meat products – restricted
These products, such as chicken nuggets, burgers and sausage
rolls, may only be served occasionally, and only providing they
meet standards for minimum meat content and do not contain any
prohibited offal.