The Education (Nutritional Standards and Requirements for School Food) (England) Regulations 2007

PART 1 Food requirements

1.  Not less than two portions each day must be provided of food from group A, at least one of which must be salad, vegetables or vegetable juice and at least one of which must be fruit, fruit salad or fruit juice.

2.  Oily fish must be provided at least once every three weeks.

3.—(1) A portion of food from each of the subdivisions in group C may not be provided more often than once every two weeks.

(2) Any shaped product comprising a mixture of meat and other ingredients which is not included in the reserved descriptions specified in Schedule 2 to the Meat Products Regulations may only be provided if it complies with the meat content requirements for “Burger” in that Schedule.

(3) No meat product shall be provided if it contains any carcase part listed in regulation 6(2) of the Meat Products Regulations, subject to the exception in regulation 6(3) of those Regulations.

(4) No economy burgers as defined in Schedule 2 to the Meat Products Regulations shall be provided.

4.  A food in group D cooked in fat or oil must not be provided on more than three days in a week.

5.  A type of bread with no added fat or oil must be provided every day.

6.  No drinks other than those included in group F may be provided, except that whole milk may be provided for pupils up to the end of the school year in which they attain the age of five.

7.  No more than two portions in each week may consist of food which has been deep-fried in the cooking or manufacturing process.

8.  No confectionery or snacks may be provided except snacks which consist of –

(a) nuts, seeds, fruit or vegetables with no added salt, sugar, honey or fat (except that dried fruit may contain no more than 0.5% vegetable oil as a glazing agent); or

(b) savoury crackers or bread sticks which are served with food from group A or group E.

9.  Cakes and biscuits must not contain any confectionery.

10.—(1) No salt shall be available to add to food after the cooking process is complete.

(2) Other condiments may be available to pupils only in individual sachets or individual portions of no more than 10 grams or one teaspoonful.