{
  "url": "https://openlegislation.uk/healthy-eating-in-schools-nutritional-standards-and-requirements-wales-regulations-2013/schedule-3/paragraph-11",
  "json_url": "https://openlegislation.uk/healthy-eating-in-schools-nutritional-standards-and-requirements-wales-regulations-2013/schedule-3/paragraph-11.json",
  "legislation": "wsi/2013/1984",
  "legislation_title": "The Healthy Eating in Schools (Nutritional Standards and Requirements) (Wales) Regulations 2013",
  "legislation_url": "https://openlegislation.uk/healthy-eating-in-schools-nutritional-standards-and-requirements-wales-regulations-2013",
  "path": "schedule/3/paragraph/11",
  "kind": "paragraph",
  "number": "11",
  "heading": "Salt and condiments",
  "text": "(1) No salt must be available to pupils to add to food after the cooking process is complete.\n(2) The portion of any condiment made available to pupils must not exceed 10ml.",
  "extent": "E+W",
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "I",
      "label": "I1",
      "text": "Sch. 3 para. 11 in force at 2.9.2013, see reg. 1(1)"
    }
  ],
  "outstanding_effects": [
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  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/wsi/2013/1984/schedule/3/paragraph/11",
    "retrieved_at": "2026-10-28T23:41:59.615546+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."
}