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The Requirements for School Food Regulations 2014

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Regulations 3, 4 and 5

SCHEDULE 3REQUIREMENTS FOR FOOD PROVIDED AS PART OF A SCHOOL LUNCH OR OTHERWISE

This Atodlen has no associated Memorandwm Esboniadol

Starchy food

1.  Food from sub-group A1 which is cooked in fat or oil must not be provided on more than two days each week.

Meat, fish, eggs, beans and other non-dairy sources of protein

2.—(1) Subject to sub-paragraph (5), meat products may not be provided more than once each week in primary schools and twice each week in secondary schools, and where they are provided they must be provided in accordance with this paragraph.

(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 may be provided.

(5) In respect of boarding schools, meat products may not be provided more than twice each week as part of a school lunch, and where they are provided (whether as part of a school lunch or otherwise) they must be provided in accordance with sub-paragraphs (2) to (4).

Foods high in fat, sugar and salt

3.  No more than two portions of food that has been deep-fried, batter-coated or breadcrumb-coated may be provided each week.

4.  No more than two portions of food which includes pastry may be provided each week.

5.—(1) No snacks may be provided, except for nuts, seeds, vegetables and fruit with no added salt, sugar or fat.

(2) Where dried fruit is provided it must have no more than 0.5% vegetable oil as a glazing agent.

6.  Confectionery must not be provided.

7.  Salt must not be available to add to food after the cooking process is complete.

8.  Condiments may only be available in sachets or individual portions of no more than 10 grams or one teaspoonful.

Drinks

9.  The only drinks that may be provided are those in group E, 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.

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