Brighton Hill Community School

with specialist sports status

Brighton Hill Community School

with specialist sports status
Home School Information Supporting Your Child Areas of Study Community Vacancies Contact

Cookies on the Brighton Hill Community School website.
We use cookies to ensure that we give you the best experience on our website. If you continue without changing your settings, we'll assume that you are happy to receive all cookies on the Brighton Hill Commiunity School website. However, if you would like to, you can change your cookie settings at any time. Learn More


Home >> Information >> Policies >> 44. Whole School Food Policy

Published on - 03-04-2017

44. Whole School Food Policy

School name: Brighton Hill Community School

Date: 29 March 2017

Date of next review: April 2019

(This document is freely available to the entire school community. It has also been made available in the school newsletter, website and prospectus).

1 RATIONALE

As a school, we have always prided ourselves in providing the best education to our children, within available resources, whilst attending our school. We now wish to extend this ethos by promoting healthy eating patterns to our children at school, by taking a more pro-active approach to improving the health and wellbeing of children, while attending class.

In the past, as part of the curriculum and to improve the well being of our children, we have incorporated:

  • Healthy eating days
  • Provision of water containers for children
  • Themed Lunches

We are now taking the work, already done on food in our school, a stage further by introducing a Whole School Food Policy. This policy will cover the following:

  • School meals
  • Non-school lunch packs
  • Food provided at the school, other than school meals
  • Healthy eating, as part of the curriculum
  • Extra curriculum activities, such as cookery clubs, etc

Our belief is that a balanced healthy, nutritious diet is important for the development of a child’s physical state, as well as for their intellectual abilities. Feeding the body with the proper nutrients helps fuel the mind to be more receptive to learning new skills, hence Feed the Body, Fuel the Mind.

2 AIM

To ensure that all aspects of food and drink in school promote the health and well being of pupils, staff and visitors to our school.


3 OBJECTIVES

3.1 Working with the school’s caterer

3.1.1 The school and its caterer must meet the new nutritional standards for school meals (19 May 2006) and non-school meal food provided in school. The school and its caterer now must offer the following food groups as part of the school meal:

Fruits and vegetables -

these include fruit and vegetables in all forms (whether fresh, frozen, canned, dried or in the form of juice)

  • Not less than two portions per day per child, at least one of which should be salad or vegetables, and at least one of which should be fresh fruit, fruit tinned in juice or fruit salad (fresh or tinned in juice)
  • A fruit-based dessert shall be available at least twice per week in primary schools

 

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

these include meat (including ham and bacon) and fish (whether fresh, frozen, canned or dried); eggs; nuts; pulses; and beans (other than green beans)

  • A food from this group should be available on a daily basis
  • Red meat shall be available twice per week in primary schools, and three times per week in secondary schools
  • Fish shall be available once per week in primary schools and twice per week in secondary schools.   Of that fish, oily fish shall be available at least once every three weeks
  • For the purposes of lunches for registered pupils at primary schools, sources of protein in this group can include dairy sources of protein

Manufactured meat products

Manufactured meat products may be served occasionally as part of school lunches, provided that they:

  •  
    • meet the legal minimum meat content levels set out in the Meat Products (England) Regulations 2003.  Products not specifically covered by these legal minima must meet the same minimum meat content levels prescribed for burgers
    • are not "economy burgers" as described in the Meat Products (England) Regulations 2003; and
    • contain none of the following list of offal, except that mammalian large or small intestine may be used as a sausage skin (including chipolatas, frankfurters, salami, links and similar products): Brains, lungs, rectum, stomach, feet, oesophagus, spinal cord, testicles, large intestine, small intestine, spleen, udder.

Starchy foods (also see additional requirement on deep frying below) -

these include all bread (e.g. chapattis), pasta, noodles, rice, potatoes, sweet potatoes, yams, millet and cornmeal

  • A food from this group should be available on a daily basis
  • Fat or oil shall not be used in the cooking process of starchy foods on more than three days in any week
  • On every day that a fat or oil is used in the cooking process of starchy foods, a starchy food for which fat or oil is not used in the cooking process should also be available
  • In addition, bread should be available on a daily basis

Deep fried products

Meals should not contain more than two deep fried products in a single week. This includes products which are deep-fried in the manufacturing process.

Milk and dairy foods -

includes milk, cheese, yoghurt (including frozen and drinking yoghurt), fromage frais, and custard

A food from this group should be available on a daily basis.

Drinks

The only drinks available should be:

  • plain water (still or fizzy);
  • milk (skimmed or semi-skimmed);
  • pure fruit juices;
  • yoghurt or milk drinks (with less than 5% added sugar);
  • drinks made form combinations of those in bullet points 1 to 4 on this list (e.g. smoothies);
  • low calorie hot chocolate;
  • tea; and
  • coffee

 
NB - Artificial sweeteners could be used only in yoghurt and milk drinks; or combinations containing yoghurt or milk

Water

There should be easy access to free, fresh drinking water.

Salt and condiments

Table salt should not be made available.

If made available, condiments should be available only in sachets.

Confectionery and savoury snacks

Confectionery, chocolate and chocolate-coated products (excluding cocoa powder used in chocolate cakes, or low calorie hot drinking chocolate) shall not be available throughout the lunch time.

The only savoury snacks available should be nuts and seeds with no added salt or sugar.

3.2 The school and its caterer will introduce school meal themes days/weeks, such as:

  • Bringing in the harvest
  • Potato day
  • Bonfire night
  • Chinese new year
  • International themes
  • Make your own meal day with the cook
  • Historical themes
  • Farm day, etc
  • HC3S healthy living promotions – meals turned into activities
  • Taster days
  • Curriculum theme days

3.3 The school will include, as it has in the past and will continue to include, work associated with healthy balanced diets in its curriculum

As part of the work that children do for sciences, and for personal, social, health and citizenship education (PSHCE), they will be taught:

  • The components of a healthy diet
  • The importance of healthy eating both now and in the future
  • Design a menu for school/at home lunch/Breakfast/evening meal
  • Cost of menus, etc
  • Measuring and weighing recipe games
  • Have a growing club where vegetables can be grown by the children
  • Food on the plate games
  • Food in history
  • Celebrity eating habits
  • Design a healthy menu for your favourite celebrity
  • Extra curriculum activities, including:
    • After school cookery clubs
    • Caterer’s talks about the changes in school meals and nutritional standards
    • Breakfast clubs with cooks and/or volunteers
    • Healthy foods at different events

The school will enlist the help of its school caterer or another professional to help promote healthy eating habits. The school will also arrange for advice and assistance about healthy eating issues to be provided to parents, if there is sufficient interest.

3.4 The school will provide information on healthy foods that should be included in Lunch boxes from home

The school recognises the benefits of a well balanced hot school meal for children, in the middle of the day, and would recommend to parents that this as the best option. However, should parents decide to send in a packed lunch from home, please note the following recommended guidelines set out by the British Nutrition Foundation.

A child’s lunch should include only the following:

  • A portion of starchy food, e.g. wholegrain bap/bread, sesame seed pitta bread, plain crackers, pasta or rice salad
  • Fresh fruit and vegetables, e.g. apple/orange/banana, cherry tomatoes, carrots sticks, mini fruit chunks, etc
  • A portion of milk or dairy food, e.g. cheese, plain/fruit yoghurt, etc.
  • Small portion of lean meat, fish or alternative, e.g. two slices of ham, chicken, beef, Quorn, cheese, tuna, egg or hummus, etc.
  • A drink - fruit juice (not fizzy or diluted squash), water (not flavoured), milk (not flavoured)

Parents are advised to include an ice pack. Food products, prepared and stored in ambient temperatures, can after a period of between two to four hours, have increased levels of bacteria in them, which may be harmful to your child. Although the school provides ambient storage facilities, the school cannot take legal responsibility for foods prepared at home and then brought into school.

In addition, the school requests that parents do not include the following items in packed lunches:

  • Sweets (including Winders), chocolate, etc.
  • Crisps or any packeted savoury snacks high in salt and fat
  • Fizzy drinks/sugary drinks
  • Sweet cakes, e.g. sugary cakes, doughnuts, etc.
  • Sweet nut bars, etc.
  • Foods containing salted nuts, etc.
  • Packets of salted nuts

Parents who have difficulty following these guidelines are requested to contact the school.

3.5 The School will provide a safe and healthy eating environment for pupil, staff and visitors having lunch at midday in the school

The school will provide a clean, sociable environment, indoors and out, for children to eat their lunch. In doing so, the school requests children adhere to the following rules:

  • All children are required to sit at a table for at least 15 minutes, in order to eat their lunch
  • Children are required to eat all or at least try to eat most of the food provided, either by the school or in their lunch box
  • All litter, from lunch boxes brought in from home, must be taken home at the end of the school day
  • Lunchtime supervisors will help any children who have concerns or cause concern during meal time, e.g. children who may have problems eating their lunch, spill or drop their lunch, cannot find a place to sit, do not eat their lunch or skip lunch, etc.
  • Children are expected to behave whilst eating their lunches, be polite and helpful
  • If a child has a problem they should see one of the Lunchtime supervisors
  • If children are unsure of what the meal, or any meal item, is, they can ask the caterer or supervisory assistant to explain
  • Caterers and supervisory assistants should thank children for using the facilities, as children should thank them for their help and assistance
  • Children leave the area where they have eaten their lunch in a reasonable clean and tidy condition


3.6 The school will Reward pupils for good meal time etiquette and good behaviour

To encourage good behaviour and social interaction during the meal time:

  • Children who eat more school meals will benefit from Catering Academy’s Healthy Living Promotions
  • Good behaviour also allows a small number of students to meet with the Headteacher for lunch once a fortnight

3.6 The school will ensure their school representative is trained, at least, to Basic food Hygiene Standards

The school will ensure their representative will receive basic food hygiene training.
Either

  • Through the school meal provider, Catering Academy
  • Local college

3.7 The school will make arrangements for monitoring and evaluating the activities to ensure these objectives are met

This policy, its procedures and activities, used to meet the school’s Whole School Food Policy, will be monitored and reviewed periodically by the Governing Body, school council, and the Senior Leadership Team. All reports on the Whole School Food Policy and its findings will be published in the school’s newsletter/website.

 

Policy agreed ___________________________

Ratified by governing body ___________________________

Review date ___________________________

 

Signed on behalf of school ___________________________

Signed: ___________________________ (Pupil)

Signed: ___________________________ (Parent/guardian)


5b. Safeguarding Policy

This policy should be read in conjunction with the school’s Child Protection Policy Policy Statement Safeguarding determines the actions th...

Read More

43. Social Media Policy

1. Context This document should be read in conjunction with information contained in the  Policy on Staff Acceptable Use of ICT and on ...

Read More

42. Spiritual, Moral, Social & Cultural Policy

Overview Brighton Hill Community School understands the importance that a student’s spiritual, moral, social and cultural development plays in ...

Read More

19. Year 6 Student Transfer

Objective -To ensure the smooth and effective transfer of Year 6 students into Year 7 at the School This policy applies to all staff.The lead manager...

Read More

14. Whistleblowing – Procedures for Protected Disclosure

School Governing BodiesPublic Interest Disclosure Act 1998 IntroductionThis procedure has been designed to operate in accordance with the provisions ...

Read More

41. Uniform Policy

...

Read More

40. Staff Training, Induction and Development

Objective - To provide a coherent programme of staff training and development consistent with the needs of the School and the development of indivi...

Read More

39. Staff Dress Code

These guidelines and expectations for staff dress and appearance are intended to strike a balance between individual choice and the need to maintain r...

Read More

38. Security Policy

Policy StatementThe Governors recognise and accept their responsibilities to provide a safe and secure environment for students, staff or visitors to ...

Read More

37. Physical Intervention

Objective:To establish a clear practical definition of restrictive physical intervention and to ensure a common understanding amongst staff, students ...

Read More