SecondaryANNEXCi

ANNEX Ci

Example of a self-monitoring checklist

Compulsory requirements

Are at least two items from each of the following food groups present on the daily menu and throughout the lunch service?

l	bread, other cereals and potatoes (at least one	Yes/No
	of these must not be cooked in oil or fat)
		Action taken




l	vegetables and salads	Yes/No

		Action taken




l	fruit and fruit juice	Yes/No

		Action taken




l	milk and dairy foods (Are lower fat options available?)	Yes/No

		Action taken




l	meat, fish and alternative (non-dairy) sources of protein	Yes/No

		Action taken






l	is red meat available at least three times a week?	Yes/No
	(What type of red meat is served?)
		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	foods rich in folates?	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
	(Are unsaturated types of fat/oil used for cooking
	wherever possible?)	Action taken

l	are healthier choices (for example, reduced fat	Yes/No
	yoghurt) offered?
		Action taken




l	are a variety of white, brown and wholemeal	Yes/No
	breads available?
		Action taken




l	are you encouraging healthier choices?	Yes/No

		Action taken




l	Comments






l	Are students eating all the food they purchase?	Yes/No

		Action taken




l	Which foods result in the highest waste?	Action taken