{
  "url": "https://openlegislation.uk/draft-nutritional-requirements-for-food-and-drink-in-schools-scotland-regulations-2008/schedule-2/paragraph-2",
  "json_url": "https://openlegislation.uk/draft-nutritional-requirements-for-food-and-drink-in-schools-scotland-regulations-2008/schedule-2/paragraph-2.json",
  "legislation": "sdsi/2008/9780110816456",
  "legislation_title": "The Nutritional Requirements for Food and Drink in Schools (Scotland) Regulations 2008",
  "legislation_url": "https://openlegislation.uk/draft-nutritional-requirements-for-food-and-drink-in-schools-scotland-regulations-2008",
  "path": "schedule/2/paragraph/2",
  "kind": "paragraph",
  "number": "2",
  "heading": null,
  "text": "(1) No salt shall be available to add to food after the cooking process is complete.\n(2) Other condiments may be available to pupils only in individual portions of no more than 10 millilitres.",
  "extent": null,
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/sdsi/2008/9780110816456/schedule/2/paragraph/2",
    "retrieved_at": "2026-10-30T15:38:42.565037+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}