Download Food Policy - Hargate Primary School

HARGATE PRIMARY SCHOOL FOOD POLICY
INTRODUCTION
The school is dedicated to providing an environment that promotes healthy eating and enabling pupils to make informed choices about the food they
eat. This will be achieved by the whole school approach to food and nutrition documented in this school food policy.
The policy was formulated through consultation between members of staff, governors, parents& pupils.
The nutritional principles of this policy are based on the findings of the National Diet and Nutrition Survey of 4 to 18 year olds; the 1991 Dietary
Reference Values for Food Energy and Nutrients for the UK; and the Balance of Good Health (BOGH)
FOOD POLICY CO-ORDINATOR
The contents of this School food policy and healthy eating strategy is co-ordinated in school by H.Penn
FOOD POLICY AIMS
The main aims of our school food policy are:
1. To enable pupils to make healthy food choices through the provision of information and development of appropriate skills and attitudes
2. To provide healthy food choices throughout the school day
These aims will be addressed through the following areas:
1. EQUAL OPPORTUNITIES
In healthy eating, as in all other areas of the curriculum we recognise the value of the individual and strive to provide equal access of opportunity for all.
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2. CURRICULUM
Food and nutrition is taught at an appropriate level throughout each key stage. This is addressed through:
Teaching methods
Effective teaching requires pupils to develop their understanding of healthy eating issues and appropriate skills and attitudes to assist them in making
informed decisions. Teaching methods adopted in the classroom offer a rich variety of opportunities for participatory learning and include debating
issues, group discussions and role-play. These decisions are made at teachers planning meetings.
Leading by example and staff training
Teachers, caterers and school nurses have a key role in influencing pupils’ knowledge, skills and attitudes about food, so it is important that they are
familiar with healthy eating guidelines. To facilitate this staff are kept informed of new initiatives at staff meetings.
Visitors in the classroom
This school values the contribution made by the school nurse in supporting class teachers and appreciates the valuable contribution of outside
agencies. We believe it is the responsibility of the school to ensure that the contributions made by visitors to the classroom reflect our own philosophy
and approach to the subject. The status of visitors to the school is always checked ensuring that the content of the visitor’s talk is suitable for the ages
of the pupils. The school’s code of practice for visiting speakers is adopted and the school will always ask to see what is being said to our children.
Resources
Resources for the teaching of healthy eating in science and PSHE have been selected to complement the delivery of the curriculum in other subject
areas.
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Evaluation of pupils learning
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Primary
Teachers are encouraged to use a range of strategies to evaluate the teaching and learning in healthy eating and, where possible, for it to be taught
through curriculum areas.
Other aspects of healthy eating work are evaluated through activities, which have been built into the programme, as part of the planning process.
Consultation with pupils through the School Council about existing programmes of study and special events
Questionnaires for pupils at the end of a unit of work or at the end of a special event about the suitability of the programme and resources
3. FOOD AND DRINK PROVISION THROUGHOUT THE SCHOOL DAY
Breakfast
Breakfast is an important meal that should provide 25% of a child’s energy requirement and contribute significantly to their vitamin and mineral
requirements.
The school offers toast and juice as a break time snack. The local before school club offers a breakfast facility for parents wishing to use this.
National Nutritional Standards for School Lunches
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From January 2015 the Government set new standards for school food. Following many years of campaigning for their improvement, media campaigns
instigated by Chef Jamie Oliver, and research reviews into the eating habits of children at school which highlighted that children were not choosing
foods that were likely to contribute to a healthy diet and that school meals did not meet their nutritional needs.
Food prepared by the school catering team, SIPs Catering, meets the National Nutritional Standards for School Lunches and the cook and H.Penn will
keep the Head informed of changes to the menu.
What school must provide:
1. Fruit and vegetables: Not less than two portions of fruit and vegetables/salad per day per pupil must be provided; at least one must be
vegetables/salad and at least one must be fruit
2. Bread with no added fat or oil: Bread with no added fat or oil must be provided on a daily basis. Note: Bread does not have to be free, and the amount
that must be provided is not specified in the Regulations
3. Drinking water: Free fresh drinking water must be provided at all times
4. Healthier drinks: Schools must provide only permitted drinks
Schools must ensure that:
5. Salt: Salt is not available to add to food after the cooking process is complete, and is not provided at tables or service counters.
6. Condiments: Condiments such as ketchup and mayonnaise are only in portions of not more than 10g or 1 teaspoonful.
7. Snacks: No snacks shall be provided other than fruit or vegetables without added fat, salt, sugar or honey. Savoury crackers and breadsticks can only
be served with fruit, vegetables or dairy food as part of school lunch.
8. Meat products: A meat product (manufactured or homemade) from each of four groups may not be provided more than once per fortnight across the
school day:
- Group 1: Burger, hamburger, chopped meat, corned meat.
- Group 2: Sausage, sausage meat, link, chipolata, and luncheon meat.
- Group 3: Individual meat pie, meat pudding, Melton Mowbray pie, game pie, Scottish (or
Scotch) pie, pasty or pastie, bridie, sausage roll.
- Group 4: Any other shaped or coated product e.g. nuggets, meatballs.
9. Starchy food cooked in fat or oil (e.g. roast potatoes, chips, fried rice) must not be provided on more than 3 days a week, across the school day.
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SNACKING
The school understands that snacks can be an important part of the diet of young people and can contribute positively towards a balanced diet.
The school discourages the consumption of snacks high in fat and sugar at break-time and children are allowed to bring in fruit or a healthy snack for
break times. Toast and juice are also offered at a cost of 15p each per day.
DRINKING WATER
The National Nutritional Standards for Healthy School Lunches recommend that drinking water should be available to all pupils, everyday, and free of
charge. Each class has access to drinking water in their classroom and they have access to their water bottles at all times.
4. FOOD AND DRINK BROUGHT INTO SCHOOL
PACKED LUNCHES
Packed lunches prepared by the school caterers adhere to the National Nutritional Standards for Healthy School Lunches and is fully balanced.
The school encourages parents and carers to provide children with packed lunches that complement these standards. The school holds healthy lunch
box talks and staff at the school will telephone parents if they are concerned about the contents of their lunch box.
5. MEALS
Children are given a menu every time SIPS changes their menu and asked to alter their meal pattern accordingly. Children do not have to be packed
lunches/ school lunches for a set amount of time but are encouraged to stick to the pattern they agree too.
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6. SPECIAL DIETARY REQUIREMENTS
SPECIAL DIETS FOR RELIGIOUS AND ETHNIC GROUPS
The school provides food in accordance with pupils’ religious beliefs and cultural practices.
VEGETARIANS AND VEGANS
School caterers offer a vegetarian option at lunch everyday. When necessary the school also provides a vegan option.
FOOD ALLERGY AND INTOLERANCE
The school record any allergies or intolerance on SIMS and this information is passed to the school cook. The opportunity for parents to give
Information on allergies/intolerances is offered in September when the SS12a forms are sent out for each child.
There are several posters displayed in school asking parents to inform a member of staff if their child has a food allergy/intolerance. (Appendix 1 & 2)
Individual care plans are created for pupils with food allergies. These document symptoms and adverse reactions, actions to be taken in an emergency,
and emergency contact details. School caterers are made aware of any food allergies/food intolerance and requests for special diets are submitted
according to an agreed process.
The school cook has an allergen file which lists allergens and parents can come in and talk if they are concerned. The cook knows the children with food
allergies and prepares food for them individually.
The online meal ordering system holds information on children with an allergy/intolerance to any of the specified 14 allergens and warns parents if a
meal is chosen contains any of the ingredients their child is allergic or may have an intolerance to.
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7. FOOD SAFETY
Appropriate food safety precautions are taken when food is prepared or stored. These vary depending on the food on offer and include: ensuring that
adequate storage and washing facilities are available; that food handlers undergo appropriate food hygiene training; and that suitable equipment and
protective clothing are available. Any food safety hazards are identified and controlled. We consult our local Environmental Health Department about
legal requirements.
8. THE FOOD AND EATING ENVIRONMENT
Meals are taken in the school hall and pupils are sat on appropriately sized tables that are folded away and stored in an alcove next to the kitchen.
Food is served from large heated food serving trolleys and a trolley serving fresh salad is available. Each class has a lunchtime supervisor who
overseas mealtime arrangements and strives to make lunchtime a ‘Happy’ time for children.
Children use appropriate table ware for the food they are eating. Knives and forks are used by all children having a hot meal.
School does not separate children having sandwiches or a school meal, they are allowed to sit together in the school hall, unless space does not permit
this.
To encourage children to stay and enjoy a healthy school meal there are regular themed meals in school.
MONITORING AND EVALUATION
The school will monitor this policy and it will be updated every 2 years or when changes come into force.
REVIEW
Date policy implemented: As agreed by Governors
Review Date: June 2017
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Appendix 1 – Poster for parents
FOOD ALLERGIES &
INTOLERANCES
If your child has a food allergy or intolerance
please tell a member of school staff.
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Appendix 2 – Think Food Allergy – Food Standards
Agency – food.gov.uk
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