{
  "url": "https://openlegislation.uk/education-nutritional-standards-and-requirements-for-school-food-england-regulations-2007/schedule-4/paragraph-8",
  "json_url": "https://openlegislation.uk/education-nutritional-standards-and-requirements-for-school-food-england-regulations-2007/schedule-4/paragraph-8.json",
  "legislation": "uksi/2007/2359",
  "legislation_title": "The Education (Nutritional Standards and Requirements for School Food) (England) Regulations 2007",
  "legislation_url": "https://openlegislation.uk/education-nutritional-standards-and-requirements-for-school-food-england-regulations-2007",
  "path": "schedule/4/paragraph/8",
  "kind": "paragraph",
  "number": "8",
  "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 sachets or in individual portions of no more than 10 grams or one teaspoonful.",
  "extent": null,
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/uksi/2007/2359/schedule/4/paragraph/8",
    "retrieved_at": "2026-10-29T03:45:24.271971+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."
}