The Council has carried out a selection process with organisations who have expressed an interest in becoming involved in supplying catering services to our schools.

The Council has encouraged interest from small and medium enterprises, and local/national organisations that may be able to support service development and delivery including:

• Innovative solutions
• Packed lunch services
• Locally sourced products
• Vending Services
  - as well as traditional catering services.

The purpose of setting up the approved supplier list is to support schools in finding solutions that meet their needs. All of the organisations on the list have completed a questionnaire to demonstrate their suitability to provide these services. The questionnaire covers the following areas:

• Referees
• Service provision
• Financial information including insurance cover
• Diversity
• Health & safety
• Catering organisations are welcome to complete our approved supplier questionnaire and seek approval for entry onto the Council's list.

Schools that do not currently offer a hot meal service should start to consider how and when they may be able to introduce such a service. Not every school will be able to set up a financially viable service offering a choice of hot meals so a variety of solutions will need to be developed to meet local needs. Below is a list of suggestions for schools to consider but this list is not exhaustive.

Where catering organisations are mentioned, they may not be the sole supplier of these types of services, nor are they recommended by the Local Authority (LA). The LA will support schools in selecting the most appropriate catering organisation to meet the needs of the school.

Schools working together

Schools which have an in-house service with capacity to provide meals for smaller, local schools

Develop capacity of existing kitchens to provide meals to other local schools. The Environmental Health Officers (EHOs) are very supportive of encouraging healthy lunches and confirmed that the EHO are keen to work with the LA to improve hot meal provision to pupils. Hot food can be transported via car or wheeled on trolleys to neighbouring schools, provided it is adequately covered in a sealed container such as a hot box or bag, and eaten within two hours of leaving the oven. Temperature probing and Hazard Analysis Critical control Point (HACCP) would be required. If the source kitchen is supplying over 25% of its meal production to other sites then they have to gain approval and a license from EHO. Licensed premises will receive three visits per year from EHO and written systems need to be maintained for each stage of the process at both ends.

Schools receiving food will require:

• Separate hand washing facilities nearby
• Serving staff to wear uniforms – white coats and hats
• Hot plate to keep food hot whilst serving
• Serving utensils and display bowls/baskets
• Clearing point with sanitized washing up facilities and bins for waste
• Crockery, cutlery, trays, water jugs and drinking cups

Other options to consider are using public houses, community hall kitchens, hospitals or military bases.

Collaboration between schools

Schools could consider working together to share services and facilities. A group of schools in Aylesbury are currently working together to refurbish an existing kitchen space with a view to appointing a catering contractor to supply school meals to five schools. The schools will manage the service under a co-operative arrangement that allows them to remain within the umbrella of the Local Authority but ensures that they have an equal share in the risk and benefits of the service.

A group of 21 primary schools in East Kent have joined together and formed a school company to set up and manage a school meal service. Go to: http://www.wholeschoolmeals.co.uk/index.html for more information.

Pre-prepared meals, delivered to schools hot

Hot meals can be supplied directly from a catering organisation or the LA could consider building or expanding an existing kitchen to produce hot meals and distribute. Schools would require the same facilities as mentioned above. Consideration should be given to ‘food miles’ bearing in mind that food deteriorates whilst it is kept hot. All hot food must be served within two hours of production but ideally less than one hour to maintain quality.

Pre-prepared microwave steam-heated meals

Scolarest has licensed ‘Esteam’ which claims the following:

• Provides fresh food every day
• Retains maximum nutritional goodness
• Cooked to perfection every time
• Delivers to government requirements

Trays of food are heated using steam pressure valves, activated by a microwave. Food would be delivered into schools the day before, and schools would then follow strict instructions to heat and serve the food. Each complete meal costs £1.50 (Jan 2007), schools would then need to employ staff to serve the meal and wash up so this cost would be added to the selling price. Schools are required to collect orders and money so additional administration is also involved. Please note that meals are supplied in trays of 6 meals and schools are charged per tray.

Schools would require refrigeration, microwaves (three ovens can provide 80 meals over a lunch period), serving utensils, uniforms and washing up facilities.

Please click on the following link to find out more:

http://www.schoolfoodtrust.org.uk/UploadDocs/contents/Documents/transport_of_hot_meals-steam.pdf

Regeneration on site of chilled meals

Cygnet foods have developed a regeneration system in schools that have an available space of 10 x 12 feet. 2 sinks, fridge, V-Gen oven, microwave, storage, dishwasher, work surface and utensils are required but extraction is not necessary.

Chilled main meals and desserts are delivered from their central production kitchen. Salads, fruit and jacket potatoes are prepared on site. The V-Gen oven cooks the meals but also turns into a mobile hot plate so it can be wheeled in to the school hall for service. Cygnet provides site staff to cook and serve the food but limited skills are required as there are no real cooking skills involved.

The average price of a meal when 60 meals are ordered is £2.32 for Cygnet to provide the staff and £1.45 if the school provides the staff.

Please click on the following link to find out more:

Cygnet Catering

In house service with external management support

Supply Direct offer a service that supports schools in offering an in-house service. The school agrees recipes and a cost per meal, and then orders the required number of meals each week. The ingredients required to cook each dish are delivered to school and the school receives one invoice per week showing how many meals have been purchased. Supply Direct offer full support in legal matters such as health and safety and staff training. They use local suppliers (within 30 miles) for perishable goods and they own the stock which saves the school tying up income in stock that is sitting on the shelf. Every fortnight the school is visited for stock taking and to provide any necessary support.

Supply Direct make their income through purchase discounts.

Schools are guaranteed a cost for each dish but retain control and responsibility for menus, food standards and staffing. This has the benefit of strictly controlling food costs and provides expert catering support to schools.

Cooks the Bakery

This service is aimed at secondary schools. It provides a modern café style dining area and works closely with the school and students.

Other options that provide a stepping stone to a more permanent solution:

Cold service

Whilst this is not a preferred solution it supports schools in taking either small first steps or, for schools that are unable to find a financially viable hot solution, an alternative to packed lunches. Schools may consider developing a sandwich and snack service that could include a salad and fresh fruit bar. A separate preparation area is required and staff will need to have basic food hygiene training and complete HACCP risk assessment paperwork.

Schools could consider buying in ready made sandwiches and snacks. A small preparation area will be needed and must include hand and food prep sinks, a fridge, storage, benches and washing up facilities.

A small oven would allow schools to cook baguettes, jacket potatoes, boil eggs and make pasta dishes.

Develop a whole School Food Policy

All schools should develop a Whole School Food policy. Guidance for governing bodies is available - a strategic policy framework for governing bodies. http://www.food.gov.uk/multimedia/pdfs/foodpolicygovernor.pdf

A Whole School Food policy should set out guidance for what food can be brought into schools, including packed lunches. Resources to guide parents on preparing a balanced lunch box are readily available on the School Food Trust web site and lunch box ideas are available through the Food Standards Agency.

http://www.food.gov.uk/news/newsarchive/2004/sep/lunchbox2

Limited Meal Service

Several schools in Buckinghamshire offer a jacket potato/pasta meal once per week. The meal is organised through the PTA, replacing the popular but unhealthy hotdog meal. Volunteer staff are used, having been trained in basic food hygiene using the school meal transition grant. Take up in some schools is over 80%. The Potato Council has developed a resource that provides guidance to organisations wishing to develop a jacket potato service.

For many schools a hot meal every day is not feasible at this moment but to offer an occasional meal service or a daily limited choice may be a positive first step and a means for schools to develop a trial service. Other alternatives could include soup meals or pasta bars.

 Local Authority to bid for funding for new kitchens

 

From 2008 Local Authorities without kitchens will be able to submit a bid for capital funding to build new kitchens. LA’s should also prioritise refurbishing or building kitchens in all capital projects. Buckinghamshire should map out existing kitchens and identify the most beneficial locations for capital builds based on the assumption that the funding will not provide for a new kitchen in every school. Decisions should be based on geographical location in relation to neighbouring schools and potential capacity, access for transport, capital cost and potential savings that could occur due to existing layout of school and available space to build.

Schools need to ensure that school meal services meet the requirements within the following regulations.

Food Hygiene (England) Regulation 2006

These regulations apply to all businesses (not domestic) and all food handlers.  It is the responsibility of the food business operator(owner or manager) to ensure compliance. A food business includes non-profit making arrangements.   These regulations cover:

• Registration of a food business
• Layout, design, construction and siting of a food premises
  • general structure to be in good repair, clean, adequate size for the business, layout so as to minimise cross-contamination.
  • Toilets with wash hand basins
  • Lighting, ventilation and drainage
  • Floors, walls, ceilings, work surfaces
  • Sinks - food and cleaning
• Waste to be eliminated in a hygienic and environmentally friendly way.
• Pests - adequate procedures in place to control pests.
• Temperature control
• Training of food handlers - this may include 'on-the-job' supervision, instruction, formal training e.g. Foundation Food Hygiene Certificate.
  
  From January 2006, a food business operator should receive adequate training for the development and maintenance of a food safety management system (based on the principles of HACCP - Hazard Analysis Critical Control Point).  This may include on the job training, self-study or relevant prior experience.
• Food Safety Management System - a food business operator shall implement and maintain a permanent procedure or procedures based on the HACCP principles.  This should be written down.
  • think about what you do to prepare your food safely, identify what can go wrong (the hazards) and how you can correct it.  This process focuses on the prevention of hazards in the first place rather than relying on testing food before it is sold.

General Food Regulations 2004

The main aim of these regulations is to protect human health and consumer's interests in relation to food safety.  It focuses on the actual food placed on the market for distribution/sale, not on the conditions at premises.

It is an offence to serve or offer for sale food that is considered unfit or injurious to health:

• Unfit - i.e. food that is unacceptable e.g. mouldy food or food containing low levels of prohibited chemicals.
• Injurious - food containing high levels of prohibited chemicals, pathogens or physical contaminants e.g. glass

The regulations also contain sections on:

• Traceability - recent food scares have demonstrated that the identification of the origin of food is of prime importance for the protection of the consumer.  Good traceability helps with the withdrawal of food and enables consumers to be provided with information concerning implicated products
  For caterers, you need to be able to identify who your suppliers are.  Therefore, you will need to keep records of the name and address of each supplier, the nature of the products that were supplied and the date of delivery.  If you supply food to other businesses, e.g. sandwiches to a factory, schools etc, you will also need to keep records of the name and address of each customer, the products delivered to them and the date.  N.B. you do not need to keep records of every customer entering your shop.
• Health Sensitive People - you may produce food for a specific group who are intolerant/allergic to a specific food - if the product is labelled as suitable for this group and does contain the allergen then it is classed as 'injurious to health' for that specific group.  For example, 2 carrot cakes are made both containing nuts.  One is labelled as suitable for people with a nut allergy.  However, this product does contain nuts and would be classified as injurious to health. The other carrot cake (not labelled) would not be deemed 'injurious' as it is expected that a consumer would check the product ingredients first.
• Food labelling must not mislead customers (Trading Standards).

The Food Premises (Registration) Regulations 1991

All premises that prepare or supply food for five or more days (whether consecutive or not) in any five consecutive weeks must notify the regulating authority by writing to the relevant District Council. The relevant exceptions are:

• the retail sale of food by means of an automatic vending machine on those premises
• the supply of beverages, or of biscuits, potato crisps, confectionery or other similar products, ancillary to a business whose principal activity is not the sale of food

Registration should take place within 28 days unless the premises are found to be unsuitable.

Environmental Health Officers (EHO) have the following powers:

• Give advice
• Send a letter
• Serve a notice - for a serious breach or repeated breach of food safety law
• Prosecute
• Close down a business
• Seize food

Contact details for EHO’s:

Aylesbury Vale 
Environmental Health, High Street Office
Telephone: 01296 585605
Email: envhealth@aylesburyvaledc.gov.uk

Chiltern District
Food Safety at Chilterns
Telephone: 01494 732058
Email: envhealth@chiltern.gov.uk

South Bucks
Telephone: 01895 837264
Email - envhealth@southbucks.gov.uk

Wycombe District
Telephone: 01494 421734
Email: environmental health@wycombe.gov.uk

Training

Food Hygiene Training is available through the Health & Safety Team – contact Kate Taylor 01296 382034.

Further advice, support and policy guidance is available from the Health and Safety team and from their section of schoolsweb.
Two relevant sections of the H&S handbook are:

 

• food safety code of practice
• kitchen safety

In March 2005 the Government announced £220m of transitional funding for 2005-08 and a requirement for local authorities to lead the development and implementation of a local strategy to deliver high, quality, sustainable school meals.

Funding devolved to schools

The targeted school meal improvement grant of £307,621 for 2005/06 was devolved to schools on the following basis:

• Primary and PRU’s – Lump sum of £1,070 per school plus 50p per full time equivalent (FTE) pupil
• Nursery – Lump sum of £1,070 per school plus 50p for 50% of FTE
• Secondary – lump sum of £1,500 per school plus 50p per FTE A similar amount is available to schools in 2006/07 and 2007/08.

Funding to Local Authorities

The grant allocation to local authorities is based on pupil numbers – 70% and free school meals (FSM) – 30%. No allowance has been made for the current position so Buckinghamshire has an allocation that does not reflect the current situation of limited kitchens.

Buckinghamshire LA has been allocated approximately £1.2m to support school meal improvement until 2008. If divided equally between schools this would equate to £5,128 per school. A stated condition of the grant is that LA strategies ‘should include plans to begin the reintroduction of universal hot meal provision, where it does not already exist, by September 2008.

Funding application forms and business templates can be downloaded here.

Funding 2008-2011

In September 2006 the Government announced further funding for 2008-11. The further funding is for £240m over three years plus

• Training kitchens - £2m to establish a network of regional kitchens to act as centres of excellence
• An entitlement to learn to cook – pupils’ entitlement to cookery courses in secondary schools from 2008 so that healthy cooking stays with children for life
• A specific fund for building kitchens – in addition to the multi-billion pound Building Schools for the future and Primary Capital Programme, funding will be made available (for local authorities to bid for) from 2008 to local authorities that have the most need for kitchens
• Increasing tendering opportunities for small and local producers – the Department for Environment, Food and Rural Affairs will work to increase their capacity to bid successfully for contracts to supply schools with food, in particular by helping them to collaborate in consortia and with the rest of the food chain.

In July 2007, a pilot meeting was set up to offer support to schools in the delivery and management of school meal services. The meeting was supported by the School Food Trust, Buckinghamshire Trading Standards, South East Food Group Partnership and the Local Authority. The aim of the meeting was to offer support to schools in meeting the nutritional standards and increasing pupil take up.

It was agreed that the network is useful to schools so will become a regular event. Future dates will be promoted through the Schools Bulletin.

 

A network e-mail list has also been set up so that schools can be alerted to changes, new products and supporting information as soon as it becomes available. To add your address to this list contact Jane Nicholls.

Children and young people need a consistent message about diet. Schools will be developing a Whole School Food Policy which should include guidance on packed lunches and other food brought into schools.

Buckinghamshire Trading Standards has carried out research into packed lunch items and nutritionally analysed the most popular choices.

To obtain a menu of one months healthy packed lunch ideas go to: www.food.gov.uk/news/newsarchive/2004/sep/lunchbox2.

The School Food Trust has produced information and advice on healthier packed lunches to support schools and Local Authorities.

The Trust advocates the introduction of Packed Lunch Policies.  Where implemented (after consultation with pupils, parents and staff) the School Food Trust believe they offer an opportunity to improve food consumed by all pupils.

Follow the link below for information and resources on packed lunches including an example Packed Lunch Policy.

 

www.schoolfoodtrust.org.uk

A wealth of information has been developed to support schools and parents with improving and understanding their diet.

The Food Standards Agency, Trading Standards and School Food Trust have excellent resources that are available for downloading.

The School Food Trust was established by the Department for Education and Skills in September 2005. Its remit is to transform school food and food skills, promote the education and health of children and young people and improve the quality of food in schools.

School Food Trust

Find nutritional food standards and guidelines, resources, frequently asked questions and the latest news articles about school meal improvements. www.schoolfoodtrust.org.uk

Guide to the food-based standards - The School Food Trust published this guide to the food standards for school lunches in June 2006. It details each of the eleven standards and provides menu ideas and advice on how to implement each one. The guidance was revised in April 2007.  www.schoolfoodtrust.org.uk/UploadDocs/Library/Documents/School-food-trust.pdf

Food Standards Agency

Useful resources on food hygiene and nutrition - www.food.gov.uk 

Food Policy in Schools – a strategic policy framework for governing bodies. - www.food.gov.uk/multmedia/pdfs/foodpolicygovernor.pdf

School-based activities - aimed at supporting pupils, parents, teachers and others who can influence the food children and young people eat.  these are summarised in a booklet of school-based food initiatives - www.food.gov.uk/multimedia/pdfs/bookmarknut.pdf

School lunchbox surveys – two month’s worth of practical healthier lunch box suggestions are available on the Agency website to promote healthier choices -www.food.gov.uk/news/newsarchive/2004/sep/lunchbox2

Vending healthy drinks - a guide for schools - provides guidance on setting up healthier drinks vending - www.food.gov.uk/multimedia/pdfs/vendingmachinebooklet.pdf

Trading Standards

Go to their website and download the latest newsletter which contains analysis and information on diet.

Food in schools toolkit

The interactive Food in Schools Toolkit - provides guidance, resources and interactive tools to inspire and support you in taking a whole school approach to healthy eating and drinking. It covers healthier breakfast clubs, healthier cookery clubs, healthier lunch boxes, growing clubs, dining room environment, water provision, healthier tuck shops and healthy vending machines and is available free of charge from Prolog by quoting 267050 (email: dh@prolog.uk.com or call 08701 555 455)

Healthy School Meals Guidance for School Caterers which complements the current nutritional standards, but which provide good practice examples about offering variety and foods that provide healthy balanced options - www.dfes.gov.uk/schoollunches

Grow your own grub

The Grow Your Own Grub website is a free resource designed to introduce schools to running a simple, affordable food-growing project.

The website provides a comprehensive guide to growing four different vegetables with a class of children during the summer term. The site provides staff with practical information, comprehensive lesson plans, learning resources and fun activities for pupils. The project is designed to promote healthy eating, improve access to affordable fresh food and raise children's knowledge of food-related environmental issues - www.growinggrub.co.uk

Garden organics for schools

Promotes fruit and vegetable gardens and Curriculum links - www.gardenorganic.org.uk/schools_organic_network/map/schools.php

Jacket potato bar

How to set up a healthy alternative to hot dogs.  The British Potato Council provides a useful resource and free posters and states - 'Having potatoes on the menu can help you achieve school meal guidelines.  They are naturally low in fat, provide fibre, vitamin C and folate, as well as being low in sodium (salt).  They are versatile enough to be enjoyed in the diet in many ways and compliment lots of different foods - http://www.potatoesforcaterers.co.uk/

Cookery club

Advice, support and funding on how to set up a school cookery club - www.letsgetcooking.org.uk/client/index.aspx

Chefs adopt a school

Academy of Culinary Arts has established a network with renowned chefs who set up links with a school and volunteer to work in partnership to promote cooking -

Teachernet

Healthy Living Blueprint Website has numerous healthy food/drink sites -

5 a day resources

Resources that can be ordered through the new 5 a Day website - www.5ADAY.nhs.uk including posters, postcards and brochures.

Ashlyns Organics

Providing organic and local food to the public section.  Purpose built training facilities to enhance skills in a kitchen - www.ashlynsorganics.co.uk

Soil Association

Charity promoting sustainable, organic farming and championing human health - www.soilassociation.org

Wired for health

Advice and tips on a healthy diet, health issues, food safety and interactive games for children - www.eatwell.gov.uk

Websites aimed at cooking with children

Recipes that are simple to prepare and popular with children.

www.annabelkarmel.com

www.cookalotamus.com

www.kidchef.com - American cup measurements but recipes suitable for older children and teenagers.

Books for carers to read with children

Teach Your Dragon to Make Friends: A Dragon Book To Teach Kids How To Make New Friends. A Cute Children Story To Teach Children About Friendship and Social Skills.: Volume 16 (My Dragon Books) : Herman, Steve: Amazon.co.uk: Books

How might schools use the devolved grant for School Meal Improvement?

• Contribute towards the start up costs of a school meal service
• Meeting the costs of better ingredients
• Funding catering staff training
• Purchasing dining room and catering equipment
• Installing water coolers
• Funding healthier breakfast clubs and tuck shops
• Working with parents to influence the content of packed lunches
• Purchasing ‘salad carts’, milk bars etc to promote healthier eating and choices
• Setting up school vegetable gardens

Can you confirm what the position is regarding older pupils and the nutritional standards in maintained schools?

The standards for school food apply to primary and secondary schools. They do not apply to 6th form colleges unless they are linked to a school. If a 6th form is linked to a school and they have their own catering facilities they still need to comply to the standards.

How will the nutritional standards be enforced?

The food standards will be mandatory, which means schools will have to comply legally. If they do not, anyone will be free to complain to the Secretary of State who can issue a direction to the school if necessary. In addition, Ofsted will be monitoring a school’s approach to healthier eating as part of their regular inspections of schools.

Where can I see the new nutritional standards?

The new standards are available here (PDF).

What schools are covered by the nutritional standards?

Primary, secondary, maintained special schools, maintained boarding schools, PRUs, and Academies. Maintained nurseries will be required to follow the existing ‘food based’ standards introduced in 2001.

Do packed lunches need to comply with the new nutritional standards?

Only free, or paid for school lunches will need to meet the standards.

What about cakes and biscuits?

Cakes and biscuits may only be served as a part of the lunch meal.

What about chocolate and other confectionery items?

Confectionery, chocolate and chocolate-coated products will not be available.

What is the difference between food-based and nutrient-based standards?

The food-based standards will help to change children’s eating habits by maximizing access to healthier foods and removing the availability of less healthy foods. The nutrient-based standards will build on these standards. They specify the levels of a number of nutrients that a school lunch should provide. This means that children will be eating more balanced meals at lunchtime.

What about special events? Do the new nutritional standards for school food apply?

The new standards for school food do not apply to special one-off functions such as discos or club parties, or fundraising events like school fetes. However, children need to receive consistent messages both at school and home.

Can oven chips be included in lunch menus?

Any product that uses a fat coating in the manufacturing process is classified as a ‘fried item’ and therefore counts as one of the two fried items per week.

We provide 'meal deals' at mid morning break for those children who participate in sporting (or other) activities at lunchtime. Can they include cakes?

'School lunch' is defined within the Education Act (2002) as meaning 'food made available for consumption by the pupil as his midday meal on a school day'. Where a school deems the food chosen by a pupil is to be consumed as their 'midday meal', the food would need to meet the lunchtime standards including, when introduced, the nutrient-based standards. We are aware that in an effort to reduce queues or to benefit those who attend lunchtime activities, some schools offer a form of pre-ordering/early pick-up service. This is usually a 'meal deal' which may contain a cake or biscuit, provided that cakes and biscuits are not offered as individual items at mid morning break.