SCHEDULE 2Food and drink requirements in school meals
1
1
Oils must contain a total saturated fat content which does not exceed 16 grams per 100 grams and–
a
a total monounsaturated fat content of at least 55 grams per 100 grams; or
b
a total polyunsaturated fat content of at least 30 grams per 100 grams.
2
Fat spreads must contain–
a
a total saturated fat content which does not exceed 20 grams per 100 grams; and
b
a combined total monounsaturated and polyunsaturated fat content of at least 30 grams per 100 grams.
2
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 portions of no more than 10 millilitres.
3
Subject to paragraphs 4 to 6 only the following drinks may be provided:–
a
milk;
b
milk drinks;
c
drinking yoghurts;
d
soya, oat and rice based drinks enriched with calcium;
e
fruit juice;
f
vegetable juice;
g
drinks comprising combinations of fruit juice or vegetable juice with water;
h
drinks comprising blends of fruit, vegetables, fruit juice or vegetable juice in any combination;
i
tea and coffee; and
j
bottled water.
4
1
Milk must contain a total fat content which does not exceed 1.8 grams per 100 millilitres.
2
Milk drinks and drinking yoghurts must contain–
a
a total fat content which does not exceed 1.8 grams per 100 millilitres; and
b
a total sugars content which does not exceed 10 grams per 100 millilitres provided that the total sugars content does not exceed 20 grams per portion.
5
Soya, oat and rice based drinks enriched with calcium must contain–
a
a total fat content which does not exceed 1.8 grams per 100 millilitres; and
b
a total sugars content which does not exceed 5 grams per 100 millilitres provided that the total sugars content does not exceed 10 grams per portion.
6
1
Fruit juice and vegetable juice must–
a
have no added salt;
b
have no added sugars except sugar which has been added for the purpose of regulating acidic taste in an amount (expressed as dry matter) not exceeding 15 grams per litre; and
c
be made available only in individual portions not exceeding 200 millilitres.
2
Drinks comprising combinations of fruit juice or vegetable juice with water must–
a
contain a minimum of 50% fruit juice or vegetable juice;
b
be made available only in individual portions not exceeding 400 millilitres;
c
have no added salt;
d
have no added sugars except sugar which has been added for the purpose of regulating acidic taste in an amount (expressed as dry matter) not exceeding 15 grams per litre; and
e
contain a total sugars content which does not exceed 20 grams per portion.
3
Drinks comprising blends of fruit, vegetables, fruit juice or vegetable juice in any combination must–
a
be made available only in individual portions not exceeding 200 millilitres;
b
have no added salt; and
c
have no added sugars except sugar which has been added for the purpose of regulating acidic taste in an amount (expressed as dry matter) not exceeding 15 grams per litre.