Wednesday, 14 January 2015


I have done a lot of work on this topic of food in school with calculations, menu planning, allergen information and training.

The information from the Children's Food Trust may be of help

New school food standards

So what’s new in the standards ( )? The main difference is that they're food-based only, which means schools and their caterers will no longer have to nutritionally analyse their recipes and menus. The general principle of the
new standards emphasizes the importance of providing a wide range of foods across the week.

Variety is key – whether it’s different fruits, vegetables, grains, pulses or types of meat and fish. Offering a wider range of different foods provides a
better balance of nutrients.

Check out the practical guidance ( ) developed for schools, cooks and caterers t.

Know your allergens?

New EU Regulations mean that schools have a legal responsibility to provide correct information about the allergens contained in the food and drink you make or serve to pupils. The 14 allergens covered by the requirements are celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk,  molluscs, mustard, nuts, peanuts, sesame seeds, soya and sulphur dioxide. Information can be provided in a written format (e.g. listed on menus or standard recipes), or available for staff to explain verbally to parents and children.

The EU Food Information for Consumers Regulation ( ), enforced in the UK by the Food Information Regulations 2014, applies to all food businesses, including schools, early years settings and hospitals from 13 December 2014.

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