Blog 3 of 2020
Date: 31 Jan 2020
Blog 3 of 2020
As I write this blog on a dreary dismal afternoon, we are still European, only a few hours to go before we become independent. With that freedom and independence we have changes that need to be taken in to account. Yes, changes that impact our schools. Simple changes like school meals, we need to consider the provisions and suppliers who deliver school meals. To prepare yourself the questions you should be asking are:
- Will you need to change meals or just ingredients?
- Are the suppliers prepared for this change?
The school food standards allow you to make changes to school meals but you’ll still need to:
- meet nutritional standards
- meet pupils’ special dietary needs
- manage allergens
- provide meals to registered pupils who request one
- provide free meals to pupils who qualify
If you change meals or ingredients you need to check that you are:
- following the guidance on managing food allergies in schools
- following the allergen guidance for caterers
- use the Food Standard Agency’s allergens template to help identify allergens if you adapt your menus
- reading labels and product information for any new foods you use
- aware of which pupils in your school have allergies and can identify these pupils
- still meeting nutritional standards and special dietary requirements
Over the last week the DfE launched a new scheme to provide free period products for all schools and colleges. The link below gives guidance explaining how the products can be ordered and how to access and implement the scheme effectively.
There is a wide range of products available for schools and colleges to select from, including sustainable and eco-friendly ones. Once products are delivered, it will be up to the school / college leaders to decide how they make them available to learners, so that they maximise support and minimise stigma.
More information about the scheme can be found here: https://www.gov.uk/government/news/free-period-products-for-all-schools-and-colleges
Please share this information with relevant colleagues in your organisation.