The Requirements for School Food Regulations 2014

Regulation 2

SCHEDULE 1 FOOD GROUPS

Food Group	Food included in group
A. Starchy food (sub-divided as shown)	A1: All types of bread, pasta, noodles, rice, potatoes, sweet potatoes, yams, millet and cornmeal. A2: All types of bread with no added fat or oil.
B. Fruit and vegetables (sub-divided as shown)	B1: Fruit of all types, whether fresh, frozen or dried. Fruit canned in water or juice. Fruit-based desserts (with a content of at least 50% fruit measured by the weight of the raw ingredients). B2: Vegetables of all types, whether fresh, frozen or dried. Vegetables canned in water or juice.
C. Meat, fish, eggs, beans and other non-dairy sources of protein	Meat and fish (in each case whether fresh, frozen, canned or dried), eggs, nuts, pulses and beans, other than green beans. Other non-dairy sources of protein. Any food containing meat together with food from groups A, B or D.
D. Milk and dairy (sub-divided as shown)	D1: Lower fat milk and lactose reduced milk. D2: Cheese, yoghurt (including frozen), fromage frais and custard.
E. Drinks (sub-divided as shown)	E1: Plain drinks: Plain water (still or carbonated). Lower fat milk or lactose reduced milk. Fruit juice or vegetable juice of no more than 150mls per portion. Plain soya, rice or oat drinks enriched with calcium. Plain fermented milk drinks. E2: Combination drinks of no more than 330mls per portion: Combinations of fruit juice or vegetable juice with— (a) plain water, in which case the fruit juice or vegetable juice must be at least 45% by volume, but no more than 150mls, and may contain vitamins and minerals; (b) lower fat milk, lactose reduced milk or plain fermented milk drinks (in each case with or without plain water) in which case the milk or fermented milk drink must be at least 50% by volume and may contain vitamins, minerals and less than 5% added sugars or honey; (c) plain soya, rice or oat drink (in each case with or without plain water) in which case the soya, rice or oat drink must be at least 50% by volume and may contain vitamins, minerals and less than 5% added sugars or honey. Combinations of lower fat milk, lactose reduced milk, plain fermented milk drinks or plain soya, rice or oat drinks (in each case with or without plain water) with cocoa, in which case the lower fat milk, lactose reduced milk, fermented milk drink, soya, rice or oat drink must be at least 50% by volume and may contain vitamins, minerals and less than 5% added sugars or honey. Flavoured lower fat milk, flavoured lactose reduced milk or flavoured soya, rice or oat drinks, in which case the lower fat milk, lactose reduced milk, soya, rice or oat drink must be at least 90% by volume and may contain vitamins, minerals and less than 5% added sugars or honey. Tea and coffee. Hot chocolate which may contain vitamins, minerals and less than 5% added sugars or honey.

Regulation 3

SCHEDULE 2 SCHOOL LUNCH REQUIREMENTS

Starchy food

1.  One or more portions of food from sub-group A1 must be provided every day.

2.  A type of bread from sub-group A2 must be available every day.

3.  Three or more different foods from sub-group A1 must be provided every week, but this requirement will not be met if the different foods are provided in a single portion.

4.  One or more of the portions of food from sub-group A1 that is provided every week must be wholegrain.

Fruit and vegetables

5.  One or more portions of food from sub-group B2 (vegetables) must be provided every day.

6.  One or more portions of food from sub-group B1 (fruit) must be provided every day.

7.  A fruit-based dessert with a content of at least 50% fruit measured by volume of raw ingredients must be provided two or more times every week.

8.  Three or more different foods from sub-group B1 (fruit) must be provided every week, but this requirement will not be met if the different foods are provided in a single portion.

9.  At least three different foods from sub-group B2 (vegetables) must be provided every week, but this requirement will not be met if the different foods are provided in a single portion.

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

10.  A portion of food from group C must be provided every day.

11.  A portion of meat or poultry must be provided on three or more days every week.

12.  Oily fish must be provided once or more every three weeks.

13.  A portion of non-dairy sources of protein must be provided on three or more days every week.

Milk and dairy

14.  A portion of food in sub-group D2 must be provided every day.

Foods high in fat, sugar and salt

15.  Savoury crackers or breadsticks which are served with food groups B or D may be provided as part of a school lunch.

Regulations 3, 4 and 5

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

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.

Regulations 4 and 5

SCHEDULE 4 REQUIREMENTS FOR FOOD PROVIDED OTHERWISE THAN AS PART OF A SCHOOL LUNCH

Fruit and vegetables

1.  Either fruit or vegetables, or both fruit and vegetables must be available in any place on the school premises where food is provided.

Foods high in fat, sugar and salt

2.  Savoury crackers and breadsticks must not be provided.

3.  Cakes and biscuits must not be provided.

4.  Desserts must not be provided, other than—

(a) yoghurt; or

(b) fruit-based desserts (with a content of at least 50% fruit measured by volume of raw ingredients).

Regulation 10

SCHEDULE 5 REQUIREMENTS FOR SCHOOL LUNCHES PROVIDED AT MAINTAINED NURSERY SCHOOLS AND NURSERY UNITS WITHIN PRIMARY SCHOOLS

Each day food from each of the categories (i), (ii), (iii) and (iv) must be provided as part of the school lunch.

Food Category	Foods included in category
(i) Fruit and vegetables	Fruit and vegetables in all forms (whether fresh, frozen, canned, dried or in the form of juice).
(ii) Starchy foods	Bread, pasta, noodles, rice, potatoes, sweet potatoes, yams, millet and cornmeal.
(iii) Meat, fish and other non-dairy sources of protein	Meat and fish in all forms (whether fresh, frozen, canned or dried) including meat or fish products, eggs, nuts, pulses and beans, other than green beans. Other non-dairy sources of protein.
(iv) Milk and dairy	Milk, cheese, yoghurt (including frozen yoghurt and drinking yoghurt), fromage frais, milkshakes and custard.