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3.—(1) With the exception of savoury snacks no food that has been fried in the cooking or manufacturing process shall be made available in any place within school premises where food is provided.
(2) Savoury snacks–
(a)may be made available only in individual portions which do not exceed 25 grams; and
(b)must contain–
(i)a total fat content which does not exceed 22 grams per 100 grams;
(ii)a total saturated fat content which does not exceed 2 grams per 100 grams;
(iii)a total sodium content which does not exceed 0.6 grams per 100 grams; and
(iv)a total sugars content which does not exceed 3 grams per 100 grams.