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The Requirements for School Food Regulations 2014

S.I. 2014/1603 · Made 16 June 2014 · Extends to England and Wales

Up to date with all changes known to legislation.gov.uk, revised to 1 January 2015.

Education, England

Made 16th June 2014

Laid before Parliament 20th June 2014

Coming into force 1st January 2015

The Secretary of State for Education makes the following Regulations in exercise of the powers conferred by sections 114Af1 and 138(7) of the School Standards and Framework Act 1998f2:

Annotations to the whole text

Footnotes

f1

Section 114A was substituted for section 114, as originally enacted, by section 86(1) of the Education and Inspections Act 2006 (c.40).

f2

1998 c.31. See section 142(1) for the definitions of “prescribed” and “regulations”.

Contents

  1. 1Citation and commencement
  2. 2Interpretation
  3. 3Lunch Requirements
  4. 4Provision of other food
  5. 5Provision of other food
  6. 6Drinks
  7. 7Drinks
  8. 8Drinks
  9. 9Milk
  10. 10Nurseries
  11. 11Revocation
  12. Signature
  13. Schedule 1FOOD GROUPS
  14. Schedule 2: SCHOOL LUNCH REQUIREMENTS
  15. 1Starchy food
  16. 2Starchy food
  17. 3Starchy food
  18. 4Starchy food
  19. 5Fruit and vegetables
  20. 6Fruit and vegetables
  21. 7Fruit and vegetables
  22. 8Fruit and vegetables
  23. 9Fruit and vegetables
  24. 10Meat, fish, eggs, beans and other non-dairy sources of protein
  25. 11Meat, fish, eggs, beans and other non-dairy sources of protein
  26. 12Meat, fish, eggs, beans and other non-dairy sources of protein
  27. 13Meat, fish, eggs, beans and other non-dairy sources of protein
  28. 14Milk and dairy
  29. 15Foods high in fat, sugar and salt
  30. Schedule 3: REQUIREMENTS FOR FOOD PROVIDED AS PART OF A SCHOOL LUNCH OR OTHERWISE
  31. 1Starchy food
  32. 2Meat, fish, eggs, beans and other non-dairy sources of protein
  33. 3Foods high in fat, sugar and salt
  34. 4Foods high in fat, sugar and salt
  35. 5Foods high in fat, sugar and salt
  36. 6Foods high in fat, sugar and salt
  37. 7Foods high in fat, sugar and salt
  38. 8Foods high in fat, sugar and salt
  39. 9Drinks
  40. Schedule 4: REQUIREMENTS FOR FOOD PROVIDED OTHERWISE THAN AS PART OF A SCHOOL LUNCH
  41. 1Fruit and vegetables
  42. 2Foods high in fat, sugar and salt
  43. 3Foods high in fat, sugar and salt
  44. 4Foods high in fat, sugar and salt
  45. Schedule 5REQUIREMENTS FOR SCHOOL LUNCHES PROVIDED AT MAINTAINED NURSERY SCHOOLS AND NURSERY UNITS WITHIN PRIMARY SCHOOLS
  46. Explanatory note

1Citation and commencementI1

These Regulations may be cited as the Requirements for School Food Regulations 2014 and come into force on 1st January 2015.

2InterpretationI1

(1)

In these Regulations—

  • F1...

    F2“the Products Containing Meat etc. Regulations” means the Products Containing Meat etc. (England) Regulations 2014;

  • “boarding school” means a school which has boarding pupils, whether or not it also has day pupils;

  • “confectionery” includes chewing gum, cereal bars, processed fruit bars, non-chocolate confectionery (whether or not containing sugar), chocolate in any form (except hot chocolate), any product containing or wholly or partially coated with chocolate and any chocolate-flavoured substance, but excludes cocoa powder used in cakes, biscuits and puddings or in a drink listed in group E of Schedule 1;

  • “food” includes drink;

  • “fruit juice” means a product that complies with the specification in Schedule 2 (Specification for Fruit Juice) or Schedule 3 (Specification for Fruit Juice from Concentrate) to the Fruit Juices and Fruit Nectars (England) Regulations 2013f1;

  • “governing body” includes the management committee of a pupil referral unit;

  • “lower fat milk” means milk the fat content of which has been reduced to not more than 1.8%;

  • “meat” means the skeletal muscles of mammalian and bird species recognised as fit for human consumption with naturally included or adherent tissue but does not include mechanically separated meat (which has the meaning given in point 1.14 of Annex I to Regulation (EC) No 853/2004 of the European Parliament and of the Council laying down specific hygiene rules for food of animal origin)f2;

  • F3...

  • “oily fish” includes anchovies, herring, kipper, mackerel, pilchards, salmon, sardines, trout, tuna (but not canned tuna) and whitebait;

  • “portion” means an amount of a particular food provided to an individual as part of a meal;

  • F4product containing meat” has the same meaning as “regulated product” in regulation 2 of the Products Containing Meat etc. Regulations;

  • “sandwiches” includes filled rolls and similar products which are ready to eat without further preparation;

  • “school lunch” means food provided for consumption by pupils as their midday meal on a school day, whether involving a set meal or the selection of items by them or otherwise;

  • “snacks” means pre-packaged items other than confectionery, sandwiches, cakes or biscuits which are ready to eat without further preparation and which consist of or include as a basic ingredient potato, cereals, soya, nuts, seeds, fruit or vegetables;

  • “transfer of control agreement” has the same meaning as in paragraph 2(7) of Schedule 13 to the School Standards and Framework Act 1998;

  • “vegetable juice” means juice extracted from vegetables with no other substance added, except that any water extracted during concentration may be restored;

  • “week” means the five days from Monday to Friday;

  • “wholegrain” means made with or containing whole unprocessed grains.

(2)

Nothing in these Regulations applies to food provided—

(a)

at parties or celebrations to mark religious or cultural occasions;

(b)

at fund-raising events;

(c)

as rewards for achievement, good behaviour or effort;

(d)

for use in teaching food preparation and cookery skills, including where the food prepared is served to pupils as part of a school lunch; or

(e)

on an occasional basis by parents or pupils.

(3)

For the purpose of these Regulations food is divided into the groups and sub-groups shown in Schedule 1, and any reference to a group or sub-group is a reference to one of those groups or sub-groups.

(4)

Where a school is open for fewer than five days in any week the requirements in Schedule 2 and Schedule 3 which refer to the number of times food must or must not be provided by reference to a week apply as if the school were open for the whole of that week.

(5)

Regulations 3, 4 and 5 do not apply to food provided in nursery schools or nursery units within primary schools.

3Lunch RequirementsI1

(1)

This regulation applies to a school lunch provided to—

(a)

registered pupils at a maintained school or a pupil referral unit, and

(b)

any other person on the school premises.

(2)

The requirements set out in Schedule 2 and Schedule 3 must be complied with.

4Provision of other foodI1

(1)

Subject to paragraphs (2) and (3), food provided to pupils on school premises on a school day before 6 p.m. otherwise than as part of a school lunch must be provided in accordance with the requirements set out in Schedule 3 and Schedule 4.

(2)

Paragraph (1) does not apply in relation to any part of the school premises which is under the control of a person or body other than the governing body by virtue of a transfer of control agreement.

(3)

The requirements set out in paragraph 6 of Schedule 3 and paragraphs 2 to 4 of Schedule 4 do not apply in relation to confectionery, snacks, cakes or biscuits provided to pupils at a boarding school as part of an evening meal.

5Provision of other foodI1

(1)

This regulation applies to food provided by a local authority or governing body to pupils on a school trip where the trip is for at least seven days.

(2)

Where food is provided on a school day before 6 p.m. otherwise than as part of a school lunch, this must be provided in accordance with the requirements set out in Schedule 3 and Schedule 4.

6DrinksI1

The supply of drinking water required by regulation 9(1) of the School Premises (England) Regulations 2012f1 must be provided free of charge at all times to registered pupils on the school premises.

7DrinksI1

Fruit juice provided in schools must not contain any added vitamins or minerals.

8DrinksI1

(1)

Subject to paragraph (2), drinks provided in schools must not contain any added substances other than—

(a)

food additives in accordance with Regulation (EC) No 1333/2008 of the European Parliament and of the Council on food additivesf1; and

(b)

any substances mentioned in group E.

(2)

Drinks included in sub-group E2 (combination drinks) may also contain flavourings in accordance with Regulation (EC) No 1334/2008 of the European Parliament and of the Council on flavourings and certain food ingredients with flavouring properties for use in and on foods and amending Council Regulation (EEC) No 1601/91, Regulations (EC) No 2232/96 and (EC) No 110/2008 and Directive 2000/13/ECf2.

9MilkI1

(1)

Lower fat milk and lactose reduced milk (sub-group D1) must be made available on every school day at a time during school hours.

(2)

For the purposes of this regulation, “school hours” means any time during a school session or during a break between school sessions.

10NurseriesI1

(1)

Subject to paragraph (2), school lunches provided in maintained nursery schools and nursery units within primary schools must comply with the requirements in Schedule 5.

(2)

If at any time the requirements in Schedule 2 and Schedule 3 are complied with in respect of school lunches provided in a maintained nursery school or a nursery unit within a primary school, paragraph (1) shall not apply in relation to that school or unit.

11RevocationI1

The Education (Nutritional Standards and Requirements for School Food) (England) Regulations 2007f1 are revoked on 1st January 2015.

Signature

David Laws

Minister of State for Schools

Department for Education

16th June 2014

Schedule 1FOOD GROUPSI1

Food GroupFood included in group
A. Starchy food (sub-divided as shown)

A1: All types of bread, pasta, noodles, rice, potatoes, sweet potatoes, yams, millet and cornmeal.

A2: All types of bread with no added fat or oil.

B. Fruit and vegetables

(sub-divided as shown)

B1: Fruit of all types, whether fresh, frozen or dried.

Fruit canned in water or juice.

Fruit-based desserts (with a content of at least 50% fruit measured by the weight of the raw ingredients).

B2: Vegetables of all types, whether fresh, frozen or dried.

Vegetables canned in water or juice.

C. Meat, fish, eggs, beans and other non-dairy sources of protein

Meat and fish (in each case whether fresh, frozen, canned or dried), eggs, nuts, pulses and beans, other than green beans.

Other non-dairy sources of protein.

Any food containing meat together with food from groups A, B or D.

D. Milk and dairy (sub-divided as shown)

D1: Lower fat milk and lactose reduced milk.

D2: Cheese, yoghurt (including frozen), fromage frais and custard.

E. Drinks (sub-divided as shown)

E1: Plain drinks:

Plain water (still or carbonated).

Lower fat milk or lactose reduced milk.

Fruit juice or vegetable juice of no more than 150mls per portion.

Plain soya, rice or oat drinks enriched with calcium.

Plain fermented milk drinks.

E2: Combination drinks of no more than 330mls per portion:

Combinations of fruit juice or vegetable juice with—

(a) plain water, in which case the fruit juice or vegetable juice must be at least 45% by volume, but no more than 150mls, and may contain vitamins and minerals;

(b) lower fat milk, lactose reduced milk or plain fermented milk drinks (in each case with or without plain water) in which case the milk or fermented milk drink must be at least 50% by volume and may contain vitamins, minerals and less than 5% added sugars or honey;

(c) plain soya, rice or oat drink (in each case with or without plain water) in which case the soya, rice or oat drink must be at least 50% by volume and may contain vitamins, minerals and less than 5% added sugars or honey.

Combinations of lower fat milk, lactose reduced milk, plain fermented milk drinks or plain soya, rice or oat drinks (in each case with or without plain water) with cocoa, in which case the lower fat milk, lactose reduced milk, fermented milk drink, soya, rice or oat drink must be at least 50% by volume and may contain vitamins, minerals and less than 5% added sugars or honey.

Flavoured lower fat milk, flavoured lactose reduced milk or flavoured soya, rice or oat drinks, in which case the lower fat milk, lactose reduced milk, soya, rice or oat drink must be at least 90% by volume and may contain vitamins, minerals and less than 5% added sugars or honey.

Tea and coffee.

Hot chocolate which may contain vitamins, minerals and less than 5% added sugars or honey.

1Starchy foodI1

One or more portions of food from sub-group A1 must be provided every day.

2Starchy foodI1

A type of bread from sub-group A2 must be available every day.

3Starchy foodI1

Three or more different foods from sub-group A1 must be provided every week, but this requirement will not be met if the different foods are provided in a single portion.

4Starchy foodI1

One or more of the portions of food from sub-group A1 that is provided every week must be wholegrain.

5Fruit and vegetablesI1

One or more portions of food from sub-group B2 (vegetables) must be provided every day.

6Fruit and vegetablesI1

One or more portions of food from sub-group B1 (fruit) must be provided every day.

7Fruit and vegetablesI1

A fruit-based dessert with a content of at least 50% fruit measured by volume of raw ingredients must be provided two or more times every week.

8Fruit and vegetablesI1

Three or more different foods from sub-group B1 (fruit) must be provided every week, but this requirement will not be met if the different foods are provided in a single portion.

9Fruit and vegetablesI1

At least three different foods from sub-group B2 (vegetables) must be provided every week, but this requirement will not be met if the different foods are provided in a single portion.

10Meat, fish, eggs, beans and other non-dairy sources of proteinI1

A portion of food from group C must be provided every day.

11Meat, fish, eggs, beans and other non-dairy sources of proteinI1

A portion of meat or poultry must be provided on three or more days every week.

12Meat, fish, eggs, beans and other non-dairy sources of proteinI1

Oily fish must be provided once or more every three weeks.

13Meat, fish, eggs, beans and other non-dairy sources of proteinI1

A portion of non-dairy sources of protein must be provided on three or more days every week.

14Milk and dairyI1

A portion of food in sub-group D2 must be provided every day.

15Foods high in fat, sugar and saltI1

Savoury crackers or breadsticks which are served with food groups B or D may be provided as part of a school lunch.

1Starchy foodI1

Food from sub-group A1 which is cooked in fat or oil must not be provided on more than two days each week.

2Meat, fish, eggs, beans and other non-dairy sources of proteinI1

(1)

Subject to sub-paragraph (5), F1products containing meat may not be provided more than once each week in primary schools and twice each week in secondary schools, and where they are provided they must be provided in accordance with this paragraph.

(2)

Any shaped product comprising a mixture of meat and other ingredients which is not included in the reserved descriptions specified in F2Schedule 1 to the Products Containing Meat etc. Regulations may only be provided if it complies with the meat content requirements for “Burger” in that Schedule.

(3)

No F3product containing meat shall be provided if it contains any carcase part listed in F4regulation 5(2) of the Products Containing Meat etc. Regulations , subject to the exception in F5regulation 5(3) of those Regulations.

(4)

No economy burgers as defined in F6Schedule 1 to the Products Containing Meat etc. Regulations may be provided.

(5)

In respect of boarding schools, F7products containing meat may not be provided more than twice each week as part of a school lunch, and where they are provided (whether as part of a school lunch or otherwise) they must be provided in accordance with sub-paragraphs (2) to (4).

3Foods high in fat, sugar and saltI1

No more than two portions of food that has been deep-fried, batter-coated or breadcrumb-coated may be provided each week.

4Foods high in fat, sugar and saltI1

No more than two portions of food which includes pastry may be provided each week.

5Foods high in fat, sugar and saltI1

(1)

No snacks may be provided, except for nuts, seeds, vegetables and fruit with no added salt, sugar or fat.

(2)

Where dried fruit is provided it must have no more than 0.5% vegetable oil as a glazing agent.

6Foods high in fat, sugar and saltI1

Confectionery must not be provided.

7Foods high in fat, sugar and saltI1

Salt must not be available to add to food after the cooking process is complete.

8Foods high in fat, sugar and saltI1

Condiments may only be available in sachets or individual portions of no more than 10 grams or one teaspoonful.

9DrinksI1

The only drinks that may be provided are those in group E, except that whole milk may be provided for pupils up to the end of the school year in which they attain the age of five.

1Fruit and vegetablesI1

Either fruit or vegetables, or both fruit and vegetables must be available in any place on the school premises where food is provided.

2Foods high in fat, sugar and saltI1

Savoury crackers and breadsticks must not be provided.

3Foods high in fat, sugar and saltI1

Cakes and biscuits must not be provided.

4Foods high in fat, sugar and saltI1

Desserts must not be provided, other than—

(a)

yoghurt; or

(b)

fruit-based desserts (with a content of at least 50% fruit measured by volume of raw ingredients).

Schedule 5REQUIREMENTS FOR SCHOOL LUNCHES PROVIDED AT MAINTAINED NURSERY SCHOOLS AND NURSERY UNITS WITHIN PRIMARY SCHOOLSI1

Each day food from each of the categories (i), (ii), (iii) and (iv) must be provided as part of the school lunch.

Food CategoryFoods included in category
(i) Fruit and vegetablesFruit and vegetables in all forms (whether fresh, frozen, canned, dried or in the form of juice).
(ii) Starchy foodsBread, pasta, noodles, rice, potatoes, sweet potatoes, yams, millet and cornmeal.
(iii) Meat, fish and other non-dairy sources of protein

Meat and fish in all forms (whether fresh, frozen, canned or dried) including meat or fish products, eggs, nuts, pulses and beans, other than green beans.

Other non-dairy sources of protein.

(iv) Milk and dairyMilk, cheese, yoghurt (including frozen yoghurt and drinking yoghurt), fromage frais, milkshakes and custard.

Explanatory note

(This note is not part of the Regulations)

These Regulations are made under section 114A of the School Standards and Framework Act 1998 and require food and drink provided to pupils in maintained schools and pupil referral units in England to comply with certain nutritional standards. Under subsection (4) of section 114A, the local authority or governing body has a duty to secure that applicable provisions of the regulations are complied with whenever they provide food or drink on, or in certain circumstances outside of, school premises. These Regulations revoke and replace the Education (Nutritional Standards and Requirements for School Food) (England) Regulations 2007 (as amended).

Regulation 2(2) sets out the circumstances in which these Regulations will not apply.

Regulation 2(3) and Schedule 1 divide food which is the subject of these Regulations into six groups for the purpose of the Schedules which prescribe requirements for food according to the groups. As some requirements in the Schedules refer to the frequency with which certain foods must or must not be provided by reference to weeks, regulation 2(4) provides that where a school is only open for part of the week those requirements apply as if the school were open for the whole week. Regulation 2(5) makes it clear that certain regulations do not apply to nursery schools or nursery units within primary schools.

Regulation 3 and Schedules 2 and 3 set out the requirements that must be complied with where a school lunch is provided to registered pupils at a maintained school or pupil referral unit, or any other person on the school premises.

Regulation 4 specifies that where food is provided to pupils on a school day otherwise than as part of a school lunch the requirements set out in Schedules 3 and 4 must be complied with, unless it is provided after 6pm or on a part of the premises which is controlled by another person under a transfer of control agreement. Certain requirements in Schedules 3 and 4 do not apply in relation to confectionery, snacks, cakes or biscuits that are provided as part of an evening meal to boarding school pupils.

Regulation 5 requires Schedules 3 and 4 to be complied with where food is provided before 6pm otherwise than as part of a school lunch by a local authority or governing body to pupils on a school trip that lasts for at least seven days.

Regulation 6 provides that drinking water must be provided free of charge to pupils on school premises.

Regulations 7 and 8 limit the ingredients and substances that fruit juice and other drinks provided in schools may contain.

Under Regulation 9, schools must ensure that lower fat milk is available for pupils to drink every day at a time during school hours.

Regulation 10 requires school lunches provided in maintained nursery schools and nursery units within primary schools to comply with the provisions of Schedule 5, unless they comply with Schedules 2 and 3.

Regulation 11 revokes the Education (Nutritional Standards and Requirements for School Food) (England) Regulations 2007.