ANNEX C

Example of a self-monitoring checklist
Compulsory requirements
Is at least one item from each of the following food groups present on the daily menu and
throughout the lunch service?
l bread, other cereals and potatoes Yes/No
Action taken
l vegetables and fruit Yes/No
Action taken
l milk and dairy foods Yes/No
Action taken
l meat, fish and alternative sources of protein Yes/No
Action taken
l Comments
Strong recommendation
l Is drinking water available free of charge every day? Yes/No
Action taken

 

Good practice

Does the menu cycle feature each week (See the list at the back of this guidance for a list of these foods)

l foods rich in iron? Yes/No
Action taken
l foods rich in calcium? Yes/No
Action taken
l a variety of fresh fruit and vegetables? Yes/No
Action taken
l foods rich in zinc? Yes/No
Action taken
l Comments  

Have healthy catering practices been adopted, for example:

l Are alternatives to cooking in oil used where possible? Yes/No
Action taken
l Where fat is used in cooking, is alternated with other cooking methods throughout the week? Yes/No
Action taken
l Are a variety of breads available? Yes/No
Action taken
l Are you encouraging healthier choices where there is more than a set meal available? Yes/No
Action taken
l Are children eating all the food they have? Yes/No
Action taken
l Which foods result in the highest waste? Yes/No
Action taken

Also available in this series:

Healthy School Lunches for Pupils in Primary Schools Healthy School Lunches for Students in Secondary Schools