SCHOOL MEAL WORKSHOPSAGENDA• HEALTH & SAFETY RISK ASSESSMENTS• EQUIPMENT REGISTER – BMIS BUILDING, MAINTENANCE INDEMNITY SCHEME

• E-COLI AND WHAT YOU NEED TO PUT IN PLACE• NEW FOOD BASED STANDARDS• PORTION CONTROL• ALLERGEN REGULATIONS

Health & Safety

Equipment RegisterBMIS

Schools that buy into the scheme will have their premises surveyed & their equipment register up-dated by the contractor.

BMISSchools not in the scheme need to maintain a register of equipment showing all capital assets.

All schools that have changed their property, equipment or procedures need to review and where necessary change their risk assessments

E-Coli 0157• This pathogen is found in raw foods.• It is easily spread through cross contamination.• It can lead to serious illness in your customers.• All Food businesses must have the policies and procedures in

place to reduce and control the risks

E-Coli 0157

What you need to do• Ensure you have a Food safety policy and procedures

[HACCP] in place to cover this risk.

The key control measures involve: • Separation of equipment and staff involved in handling

raw food from staff that handle ready-to-eat food • Effective cleaning and disinfection • Personal hygiene and hand washing • Record the procedures – remember if it isn’t recorded,

it hasn’t happened.

E-Coli 0157• The critical controls start with your suppliers: • Do they have an appropriate control system in place – how do

you know, where is your proof?• How do you store raw foods? • Are they separated from ready to eat foods either by physical

space or vertical?• How do you prepare raw foods? • Do you have a designated & separate area for preparing the

food?• Do you separate by time?• Do you separate the preparation by using separate designated

equipment?• Do you separate the preparation by using designated staff?

E-Coli 0157• Are your cleaning and sanitation procedures stringent enough

to reduce the risks significantly, by• Using sanitisers that meet EN 1276 or EN13697• Using hand soaps that meet EN 1499• Using hand gel that meets EN 1500• Using & thoroughly sanitising the appropriate coloured boards

and knives for the task.• Using disposable aprons when preparing raw foods and then

discarding them as soon as the task is complete or you move away from the task

• Washing your hands effectively before and after handling raw foods.

Revised standards for school food – an overviewUIFSM Workshop

This presentation covers

Why we have standards for school food School Food Plan: outcome of review and

recommendations How, when and to whom the new standards apply Outline of the standards The revised standards for school lunches Key changes to the standards Frequently asked questions about the revised

standards Accessing further resources and support

Children’s diets in the UK Only 10% boys and 7% girls aged 11-18 years eat 5-A-DAY fruit

and vegetables Intakes of sugar, saturated fat and salt are too high Intakes of oily fish and fibre are too low Intakes of certain vitamins and minerals are often too low–

particularly in secondary school-aged girls

Current health status of children and young people More than a fifth of children are either overweight or obese by

the time they join reception class, increasing to a third in Year 6 Type II diabetes appearing in children Poor dental health in many young children Young children and teenaged girls particularly at risk of iron

deficiency

UK obesity strategy (Oct 2011)- “Food that children eat in schools should be healthy” “Schools are key settings for health promotion” “Healthy pupils are more ready to learn and better able to concentrate” “Schools can pupils with valuable knowledge about

preparing nutritious meals”

Why focus on early years settings and schools? Powerful influence on children’s eating habits Children eat at least one meal per day in school Network of support structures Little or no cost to families Contribute to educating and developing healthy eating habits in

children Children influence the environment and behaviour of adults

School Food Plan: review and recommendations In July 2013, an independent review (School Food Plan) found the

current school food standards were considered difficult to understand and use

It was recommended that the government create a clearer set of food-based standards, accompanied by practical guidance

Why we have standards for school food

The standards aim to: Ensure that food provided is healthy, balanced and nutritious Provide pupils with an appropriate amount of the energy and the nutrients they

need during the school day Help develop healthy eating habits

How the standards apply: Become mandatory in January 2015 They are food-based only and are in place for school lunches and food provided at

times other than lunch Some of the current food-based standards have been enhanced or revised to

replace the nutrient-based standards

FAQ: Who do the standards apply to?The apply to all authority controlled Schools and Academies formed in or after 2012 plus Academies formed pre 2009

Menu checking serviceHelps schools and caterers get ready by checking their menus to ensure they meet the new legal requirements for school foodBenefits: Reassurance that you are meeting your legal obligations Provides you with evidence for Ofsted Use of our menu checked logo for 12 months Access to advice from experienced nutritionists involved in pilot of

standards It will save you time assessing your food provision against the standards

Prices start from just £250 + VAT for up to two menus checked within 12 months, for use in one setting

To access this service simply email: info@childrensfoodtrust.org.uk

AlternativelyContract Support provide this service as part of an SSTEP support package at no extra cost!

Starchy foods One or more portions of starchy food every day Three or more different starchy foods each week Bread with no added fat or oil every day

Revised Food Based Standards

Fruit and vegetables

One or more portions of vegetables must be provided as an accompaniment every day One or more portions of fruit must be provided every day

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

A portion of meat, fish, eggs, beans and other non-dairy sources of protein must be provided every day

A portion of meat or poultry must be provided on three or more days each week Oily fish must be provided once or more every three weeks

Milk and dairy A portion of dairy food must be provided every day Lower fat milk and lactose-reduced milk must be available for drinking at least once a day

Foods high in fat, sugar and salt No more than two portions of food that have been deep fried, batter-coated, breadcrumb-

coated may be provided each week, across the school day No more than two portions of food which include pastry may be provided each week,

across the school day

FAQDo baked beans count as a vegetable? Yes but only to be used once a week. However, beans can be used as a

protein source as well.

What is counted as a fruit-based dessert? A dessert that is at least 50% fruit.

Why aren't processed fruit bars allowed, especially as they can provide one of your 5-a-day? They contain high levels of sugar and should be regarded as confectionary.

Whose responsibility is it to provide milk in schools? This is a matter between the school and the caterer and will depend on the

circumstances.

Drinks

500ml bottle of100% fruit juice

400ml combination drink with 150ml fruit juice

250ml combination drink with 150ml fruit juice

Which of these drinks would be permitted under the revised standards for school lunches?

Further support

Nutrition advice and support: E-mail: info@childrensfoodtrust.org.uk Telephone: 0800 089 5001 or 0114 299 6901 Website:

www.childrensfoodtrust.org.uk/schools/thestandards/revised-standards

Online training: online training course on meeting the revised school food

standards http://learningnetwork.childrensfoodtrust.org.uk/

New Regulations on Food Allergies

The Facts• Food allergy affects 1-2% of adults & around 4-6% of children

in the UK• 1 in 50 children in the UK has a nut allergy• Peanut allergy cases alone have tripled in the last decade• 30,000 cases of hospitalisation due to anaphylaxis every year• Coeliac disease affects around 1% of the UK population• Sufferers have reactions on occasions and 3/4 of these happen

when eating away from the home

Food Allergy (Anaphylaxis)“An extreme and severe allergic reaction. The whole body is affected, often within minutes of exposure to the substance which causes the allergic reaction (allergen) but sometimes after hours.”

Food Intolerance“A reaction to foods or drink caused by an enzyme deficiency or reactions in the digestive tract, thus causes an inability to digest foods efficiently.”

Coeliac Disease

“Is an autoimmune disease where the gut reacts to gluten, preventing the body from absorbing nutrients & vitamins. This causes the body to react in many different ways”

You must not differentiate between food allergies, coeliac disease or intolerance

EU Food Information for Consumers RegulationChanges to the food labelling regulations AT A GLANCE• Food intended for the final consumer• Foods delivered by caterers• Foods intended for supply to caterers

Covers Pre-Packed and Non-Pre-packed• 14 Allergens are specified• Covers any ingredient (or food processing aid) containing listed allergen

Provision of Information• Orally in a conversation, Consistent, Verifiable and Available in Writing• Signposting required• Not able to say “I don’t know or may contain” This will not be acceptable

The Regulations are to allow the consumer to make an informed decision

EU Listed Allergens

• Peanuts*• Nuts (Tree)*• Lupin• Sulphur Dioxide• Cereals containing Gluten*• Crustaceans• Molluscs*• Eggs*

• Fish*• Soy and Soybeans*• Milk*• Celery• Mustard• Sesame

14 allergens are specified which have to be indicated in both prepared and pre-packaged foods

True allergens are protein based and cannot be destroyed by cooking, washing or sanitizers

Enforcement of the regulationsStage 1: Audit & Improvement

• Inspection and corrective actions• Improvement Notice

Stage 2: Penalties for Non-compliance Up to £5,000 per count

Children’s and Families Act 2014

“Section 100 of the Children and Families Act 2014 states that schools must make arrangements for supporting pupils at the school with medical conditions. There is also a duty for schools to provide universal and free school meals for eligible pupils.”

Bought Pre-packaged labelling Confectionery cans, sandwiches, snacks items for resale to customer Includes name, ingredients, sell by dates and Allergen information Your Supplier or manufacturer must provide compliant labelling You must ensure labelling complies

What to look for…..

Know The Rules

Ingredients Ingredients bought from suppliers containing the listed 14 allergens which could trigger

allergen or intolerance reactions when consumed Supplier must provide you with information about allergen

Food for Service Food items and dishes you handle and prepare on site for consumption Also applies to foods delivered by caterers You must handle and prepare with care to prevent cross contamination You and your staff must be able to inform customers

Common Scenarios• “We can’t cater for allergies- provide a packed lunch”• “We can do gluten free but not nut free”• “Sorry we can only do one allergy per child”• “We’ll sit the allergy children away from the other kids”

Case Study – Inclusion Not ExclusionAmanda Frost, Head of Catering Services, Hampshire County Council Catering Services (HC3S)

“We work on the principle that we try to ensure all children are eating the same or similar food so as not to draw attention to any differences a child may have – and it must always be considered that we do not run an a la carte service so that those who’ just don’t like something’ are not catered for as a special diet!”

“Our work with manufacturers has meant that we are now able to offer a completely nut free menu for all”

What the Parent or Carer wants to hear Everyone here understands cross contamination We scrub everything down We keep foods strictly labelled & stored separately We use clean utensils for everything We check every label every time I use a product We will not use any ingredient that contains traces of your allergens Look at the allergy friendly dishes on our menus

Most importantly they should believe – “We are on your side”

Summary• Review your menus• Talk with your suppliers• Processes – CROSS CONTAMINATION• Standardise menus, listing allergens• Review policies and procedures• HACCP update• Ensure documentation is correct• Talk to parents and carers of food allergy students• Join organisations as appropriate

TRAIN YOUR STAFF

Any Questions

Thank you for attending and we hope you found it helpful.

For help and support please contact:Contract Support:contractsupport2@somerset.gov.ukjdgarside@somerset.gov.uk 01823 356097