PrimaryANNEXCi

ANNEX Ci

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
	(These items may be not be cooked in fat or oil
	on more than three days a week)	Action taken




l	vegetables and salads	Yes/No

		Action taken




l	fruit and fruit juice	Yes/No
	(Are fruit based desserts available at least twice a week?)
		Action taken




l	milk and dairy foods	Yes/No
	(Are lower fat alternatives provided?)
		Action taken




l	meat, fish and alternative sources of protein	Yes/No

		Action taken




l	is red meat available at least two times a week?	Yes/No
	(Which types of red meat are served?)
		Action taken



l	is fish available at least once a week?	Yes/No
	(Is oily fish served and how often?)
		Action taken

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 it kept to a minimum?	Yes/No

	Action taken




(Are unsaturated types of fat/oil used for cooking whenever possible?)	Yes/No

	Action taken




l are healthier choices (eg reduced fat yoghurt) offered?	Yes/No

	Action taken



l are a variety of white, brown and wholemeal 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


Are children eating all the food they purchase/take?	Yes/No

	Action taken

Which foods result in the highest waste?	Yes/No

	Action taken


l Comments