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Quick Reference

‘Always on the canteen menu’ Table

‘Select Carefully’ Table

‘Not recommended on the canteen menu’ Table

‘Greening the menu’ Table

Poster

RecipesCottage Pie ..............................6Potato Slice ..............................7Chicken Salad ..........................8Very Vegie Pasta Sauce ..........9Lamb and Pasta Soup ...........10Pizza Dough ...........................11Apple Cinnamon Muffin .........12Vegetable Hot Pot ..................13Hot Chocolate ........................14Pikelets ...................................15Scones ...................................16

‘Amber Nutrient Criteria’ Table

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National Healthy School Canteens Quick ReferenceISBN: 978-1-74241-180-4Online ISBN: 978-1-74241-181-1Publications Approval Number 6500

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1

Food ExamplesDrinks Low or reduced-fat milk and soy drinks, plain and flavoured.

• May contain intense (artificial) sweeteners.• Suggested 375mL serve size or less (except coffee-style milk drinks). • Coffee-style milk drinks (including flavoured) may be sold in secondary

school (maximum 375mL serve size). Water: plain (tap, spring, mineral or sparkling), with nothing added.

Bread and alternatives

Bagels, burritos, crumpets, English muffins, foccacia, gluten-free, lavash, Lebanese, multigrain, pita, rye, tortillas, Turkish, wholegrain, wholemeal, white high fibre, white. Raisin and fruit bread, un-iced fruit buns, glazed hot cross fruit buns.Plain and savoury scones, pikelets and pancakes.

Breakfast cereals

Wholegrain, wholewheat flakes, wholegrain puffed cereals, porridge, wholewheat biscuits, low in added sugar, higher in fibre and without added confectionery.

Rice, grains, pasta

Plain rice, noodles, pasta, burghul, cracked wheat, polenta, couscous.Plain air-popped popcorn with nothing added.

Yoghurt, custard and cheese (including soy alternatives)

Low or reduced-fat cheese without added confectionery.Low or reduced-fat plain or fruit yoghurt and custard without added confectionery.

• May contain intense (artificial) sweeteners.

Fruit Fresh, in-season is the best choice. Frozen, pureed or canned in natural juice (does not include dried fruit).

Vegetables (including legumes)

Fresh, in-season is the best choice.Frozen or canned without added flavourings. Chickpeas, kidney beans, lentils, baked beans (dried or canned), lentil patties and falafels (grilled or baked).

Lean meat, fish, poultry and alternatives

Unprocessed lean beef, chicken, lamb, pork, turkey, fish. Canned tuna, salmon, sardines.Eggs, nuts* (un-salted, un-roasted, dry roasted).

*Check your school policy regarding the use of nuts and products containing nuts.For more detailed information regarding the NHSC criteria, please refer to the Guidelines for healthy foods and drinks supplied in school canteens.

ALWAYS ON THE CANTEEN MENU

The following foods and drinks do not need to be assessed. They are categorised as GREEN and should be the first choice for the school canteen menu.

The GREEN category

2

Food ExamplesDrinks Full-fat milk and soy drinks, plain and flavoured.

• May contain intense (artificial) sweeteners.• Suggested 375mL serve size or less (except coffee-style milk drinks).• Coffee-style milk drinks (including flavoured) may be sold in secondary

school (maximum 375mL serve size).Fruit and vegetable juice.

• At least 99% fruit/vegetable juice, including sparkling varieties, no added sugar (maximum 250mL serve size).

Breakfast cereals Higher in added sugar and lower in fibre.Yoghurt, custard and cheese (including soy alternatives)

Full-fat cheese without added confectionery.Full-fat plain or fruit yoghurt and custard without added confectionery.

• May contain intense (artificial) sweeteners.Dried fruit, fruit leathers

All types. Fruit leathers must be 100% fruit. Keep the serve size small.

Fruit ice blocks, fruit jelly desserts, ice crushes and slushies

At least 99% fruit juice and no added sugar.• Ice slushies and fruit jellies (maximum 200mL serve size).• Fruit ice blocks (maximum 125mL serve size).

Meat products and alternatives

Burgers, patties, strips, balls, nuggets, sausages, frankfurts, saveloys (crumbed and not crumbed), stews, casseroles and curries.Lean processed luncheon meats, fritz, devon, chicken loaf, free flow chicken, cured meats (for example: ham, bacon). Chicken drumsticks and wings.

Savoury hot food items

Savoury pastries, filled breads, pasta dishes, pizzas, oven-baked potato products, dim sims, spring rolls, rice and noodle dishes.

Sweet and savoury snack foods

Baked snack biscuits, breakfast bars, rice/corn crackers and cakes, crispbreads, fruit filled bars, flavoured popcorn, muesli bars, nut* and seed bars, sweet or savoury biscuits.

Un-iced cakes, muffins and sweet pastries

Some un-iced cakes and muffins that are small in serve size or have been modified to reduce the amount of saturated fat and/or sugar or with added fibre.

Ice creams, milk-based ices and dairy desserts

Low or reduced-fat ice creams (not chocolate-coated), milk-based ices, custards and dairy desserts.

• Milk must be listed as the first ingredient.Fats and oils Choose polyunsaturated and monounsaturated oils and spreads and use

sparingly (for example: sunflower, safflower, corn, soya bean, olive, canola).Spreads, dips, relishes Nut* spreads, fish/chicken/meat pastes, yeast spreads, dips, salsa, relishes. Use sparingly.Sauces Tomato sauce, tomato paste, mustard, sweet chilli, BBQ, soy, satay.

Choose low or reduced-salt products and use sparingly.Toppings, syrup, jam, honey

Small amounts, use sparingly.

*Check your school policy regarding the use of nuts and products containing nuts.For more detailed information regarding the NHSC criteria, please refer to the Guidelines for healthy foods and drinks supplied in school canteens.

SELECT CAREFULLY The following foods and drinks may require

assessment. Check products with labels againstthe Nutrient Criteria Tables.

The AMBER category

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Food ExamplesAny product assessed according to the Amber Nutrient Criteria, that does not meet the criteria for energy (kJ), saturated fat, sodium or fibre.

Drinks Soft drinks, iced tea, cordial, sports waters, sports drinks, flavoured mineral water, energy drinks, sweetened waters.

Intense (artificial) sweeteners*

Any product containing intense (artificial) sweeteners* with the exception of flavoured milk, fruit yoghurts and custards.

Caffeine and guarana

Any product containing guarana. Coffee-style products (including flavoured), mocha, latte, cappuccino or similar, with the exception of coffee-style milk drinks.Coffee-style milk drinks (including flavoured) in primary school.Coffee-style milk drinks greater than 375mL serve size in secondary school.

Fruit/vegetable juice

Less than 99% juice and/or added sugar and/or greater than 250mL serve size.

Jelly desserts, ice crushes and slushies

Less than 99% fruit juice and/or added sugar and/or greater than 200mL serve size.

Icy-poles and fruit ice blocks

Less than 99% fruit juice and/or added sugar and/or greater than 125mL serve size.

Cakes and slices

Iced cakes and slices, doughnuts, Danishes, croissants, cream-filled buns/cakes.

Confectionery All types: sold separately or added to products including; boiled lollies, carob, chocolate (including choc chips and chocolate-coated), chocolate spreads, cough lollies, 100s and 1000s, juice jellies, icing, liquorice, soft lollies, yoghurt/carob-coated.

Deep-fried food All types.

Fats Cream, coconut cream, coconut milk, butter, copha, ghee, lard.

*Code number and prescribed name for intense (artificial) sweeteners include:950 (acesulphame potassium), 951 (aspartame), 952 (cyclamate), 953 (isomalt), 954 (saccharin), 955 (sucralose), 956 (alitame), 957 (thaumatin), 961 (neotame), 965 (maltitol or hydrogenated glucose syrup), 966 (lactitol), 967 (xylitol), 968 (erythritol)For more detailed information regarding the NHSC criteria, please refer to the Guidelines for healthy foods and drinks supplied in school canteens.

NOT RECOMMENDED ON THE CANTEEN MENU

The following foods and drinks do not need to be assessed. They are categorised as RED and should not be on the school canteen menu.

The RED category

4

For more detailed information regarding the NHSC criteria, please refer to the Guidelines for healthy foods and drinks supplied in school canteens.

‘GREENING’THE MENU

Foods and drinks categorised as GREEN and AMBER may be sold through the school canteen. Think of these foods as sitting on a spectrum.The aim is for all foods and drinks sold in the school canteen to be as close to the ‘GREEN’ end of the spectrum as possible.

Making food in the canteen ‘from scratch’

Make sure most of the ingredients come from the list of foods categorised as GREEN .

Criteria Compare products that meet the criteria. Choose the one with the least amount of saturated fat, sodium and energy, and the greatest amount of fibre.

PromotionFoods categorised as GREEN should be the focus of meal deals. Foods that are promoted and are presented in an attractive way, at the correct temperature, are more likely to be purchased and eaten.

Serve size Keep the serve size small, especially those foods categorised as AMBER .

Sandwiches, rolls, wraps, burgers

Choose wholegrain, wholemeal or multigrain bread. Add salad vegetables to sandwiches (for example: tomato, lettuce, shredded carrot). Each additional vegetable pushes the sandwich closer towards the ‘GREEN’ end of the spectrum. Choose low or reduced-fat cheese.

Cheese Choose low or reduced-fat cheese in the canteen. Low or reduced-fat cheese may still be high in saturated fat and/or salt. Use sparingly.

Pasta Fresh tomato or vegetable-based sauces are the best choice with plenty of added vegetables. Choose low or reduced-fat cheese.

Pizza Use pita bread as a base and top with lean meat and plenty of vegetables. Choose low or reduced-fat cheese.

Muffins Reduce the amount of sugar used. Replace with pureed apple, mashed banana or berries. Replace half the flour with wholemeal flour.

Milk drinks Choose low or reduced-fat milk when making up milkshakes and smoothies. Add low or reduced-fat yoghurt and/or fruit.

SoupsChoose low or reduced-salt stock. Flavour with herbs and spices instead of salt. Add plenty of vegetables and serve with plain wholemeal or wholegrain bread.

Flavour Use herbs and spices instead of salt.

Sauces, mayonnaises

Choose products that are low or reduced-fat, low or reduced-salt or ‘no added salt’, and use sparingly.

Breakfast cereal Serve with low or reduced-fat milk.

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Reduced fat Yoghurt

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Do not let these foods and drinks take over the menu and keep serve sizes small

These foods and drinks:• contain some valuable nutrients• contain moderate amounts of saturated

fat and/or sugar and/or sodium (salt)• if eaten in large amounts, may

increase the amount of energy (kilojoules) being consumed.

Reduced-fat Milk

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Full-fat Yoghurthurt

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Full-fat Cheese

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These foods and drinks should not be sold in a healthy school canteen

These foods and drinks:• may contain excess energy (kilojoules) and/or

saturated fat and/or sodium (salt) and/or sugar• are low in nutritional value.

Encourage and promotethese foods and drinksThese foods and drinks:• are the best choices for a healthy school canteen• should be available every day and be the main

choices on the canteen menu• contain a wide range of nutrients• are generally low in saturated fat

and/or sugar and/or sodium (salt).

Healthy School Canteens

ALWAYSON THE CANTEEN MENU

SELECTCAREFULLY Full-fat Milk

NOTRECOMMENDEDON THE CANTEEN MENU

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IngredientsServes 10 25 50 Meat filling lean minced beef 600g 1.5kg 3kgfrozen mixed veg (carrot, corn and peas) 300g 750g 1.5kgpasta sauce, reduced-salt (1 bottle) 700mL 1.8L 3.6Ltomato paste, reduced-salt 1 Tbsp 3 Tbsp 6 Tbsp

Mashed potato topping potatoes, peeled and quartered 5 12 24milk, reduced-fat ½ cup 1 cup 2 cupspepper to taste

To finish shredded cheese, reduced-fat 300g 750g 1.5kgsmall square foil containers and lids 10 25 50

MethodMeat Filling

Place meat in a microwave safe casserole dish. Cover and cook in the microwave oven on HIGH for 5 minutes. Remove from oven, take off lid and drain off fat.Using a fork, break up the mince until it resembles breadcrumbs.Stir in frozen mixed vegetables.Cover and continue to cook in the microwave on HIGH for a further 4 – 5 minutes, or until meat and vegetables

are cooked. Drain off any remaining fat.Stir in the sauce and tomato paste and mix well.Cover and set aside.

Mashed Potato Topping

Cook the potatoes in boiling water until tender. Drain well.Add the milk and mash to a smooth consistency, adding more milk if necessary.Season with pepper to taste. To finishSpread the 10 foil containers onto a bench.Place ½ cup of the meat filling into each container.Spread 2 tablespoons of the mashed potato over the top of each.Sprinkle the top of each cottage pie with 1 tablespoon of shredded cheese.To finish, cook in a moderate oven for 10 minutes or until cheese has browned.If wanting to freeze, do not finish off in oven but place a lid on each container. Seal, label and date each container, then place into freezer.

Serves 10

Cottage Pie

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IngredientsServes 10 25 50 Pastry plain flour ¾ cup 2 cups 4 cupsSR flour ¼ cup ¾ cup 1½ cupsmargarine 1½ Tbsp 4 Tbsp 8 Tbspmilk, reduced-fat 1½ Tbsp 80mL 160mLegg, beaten 1 2 4cooking spray

Topping potatoes, scrubbed 4 10 20lean ham, chopped 5 slices 12 slices 24 slicesspring onions, chopped 3 7 14creamed corn 420g can 2 cans 4 cansmargarine, melted 1 Tbsp 2 Tbsp 4 Tbspmilk, reduced-fat ¼ cup ¾ cup 1½ cupsegg, beaten 1 2 4shredded cheese, reduced-fat ¾ cup 2 cups 4 cups

MethodPastry

Preheat oven to moderately hot.Lightly spray lamington tin (30cm x 27cm).Sift flours together into a bowl.Melt margarine and stir in milk and egg.Make a well in the centre of the flours and gradually stir in margarine mixture.Use clean hands to bring pastry together.Turn out onto a floured surface and roll out to fit tin.Prick base and bake in the oven for 8 – 10 minutes. Remove and set aside.

Topping

Cook potatoes in boiling water until tender. Drain well.Cool, then slice carefully.Place half the sliced potato on pastry.Mix together the ham, spring onions and corn. Spread mixture over first layer of potatoes.Top with remaining sliced potato.In a bowl, combine margarine, milk and egg, then gently pour over potato slices.Sprinkle with shredded cheese and bake in the oven for 30 minutes, or until cheese is golden brown.Cut into 6cm x 6cm portions and serve with salad. Serves 10

Potato Slice

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Tips:Fillings can be any combination e.g. mixed vegetables, spinach and onion, tomato and onion, bolognaise sauce (if thick).When making pastry, you may find it easier to make multiple small quantities, rather than a large quantity all at once.

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Chicken Salad

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MethodIn a large bowl, combine grapes, watermelon, chicken, celery and yoghurt. Season to taste.In the base of each container, place approximately ⅓ cup of lettuce then top with ¾ cup of salad mixture.Serve with bread roll.

Serves 10

IngredientsServes 10 25 50 seedless grapes, washed and drained 300g 750g 1.5kgwatermelon, cubed 300g 750g 1.5kgchicken, cooked and cubed 1½ cups 4 cups 8 cupscelery, chopped 3 stalks 7 stalks 14 stalksnatural yoghurt, low-fat 1 cups 2½ cups 5 cupspepper to tastelettuce, shredded 4 cups 6 cups 12 cupssmall wholegrain bread roll 10 25 50containers for serving

9

MethodIn a large stockpot, heat oil and sauté onion, leek, celery, zucchini and capsicum. Stir well, then cover and cook for 2 – 3 minutes.Add sweet potato, cover and continue to cook for a further 2 – 3 minutes.Stir in pasta sauce and water.Cover and simmer for 20 – 30 minutes, or until vegetables are tender.Remove from heat and allow to cool slightly.Using a hand blender, blend until smooth. Add cooked pasta to the sauce and stir gently.Serve in containers and top with a little grated cheese if desired.

Serves 10

Very Vegie Pasta Sauce

Tips:This pasta sauce freezes well.Cooked chicken or drained tuna can be added to the pasta sauce for variety.

IngredientsServes 10 25 50 canola oil 1 Tbsp 2 Tbsp 3 Tbsponion, chopped 2 4 8leek, sliced 1 2 4celery, chopped 1 stalk 2 stalks 4 stalkszucchini, chopped 2 4 8red capsicum, chopped 2 4 8sweet potato, peeled and chopped 1 2 4pasta sauce 700mL 1.8L 3.6Lwater 1½ cups 3 cups 6 cupscooked pasta to servegrated reduced-fat cheese, optional

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MethodIn a large stockpot, heat the oil and brown the lamb. Drain on greaseproof paper.Add onion to the stockpot and sauté for 2 minutes.Stir in carrots, celery and tomatoes.Return lamb to the pot and add stock. Season to taste.Cover, bring to the boil, then reduce heat and simmer for 15 minutes.Add macaroni to the pot, stir and simmer uncovered for a further 15 minutes, or until pasta is cooked.Serve in heatproof cups, sprinkle with parsley if desired. Remember to include a spoon.Serve with a small wholemeal bread roll.

Serves 10

Lamb and Pasta Soup

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IngredientsServes 10 25 50 canola oil 1 Tbsp 2 Tbsp 3 Tbsplean lamb, cubed 300g 750g 1.5kgonion, finely chopped 2 4 8carrots, chopped 2 4 8celery, chopped 3 stalks 6 stalks 12 stalkscrushed tomatoes, reduced-salt 425g can 3 cans 6 cansbeef stock, reduced-salt 1.5L 4L 8Lpepper to tastesmall macaroni 1 cup 3 cups 6 cupschopped parsley for serving

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MethodBases

Sift the flour into a bowl.Rub in the ricotta cheese until the mixture resembles breadcrumbs.Slowly stir in the milk until a soft dough is formed.Turn out dough onto a floured board and knead for 5 minutes until it is smooth and elastic.Wrap in greaseproof paper and allow to stand for 1 hour.

Using a lightly floured rolling pin, roll out to fit a 45cm x 33cm oven tray.Place dough onto a lightly greased tray.

With a sharp knife, cut dough into 10 rectangle mini pizza bases.If wanting to freeze at this point, cover pizza bases well with cling wrap, and place into the freezer for at least 1 hour, or preferably overnight.Remove each pizza base and wrap in greaseproof paper.Store frozen bases in a container in the freezer until ready to use.

To finish

Top each pizza base with plenty of vegetables and lean meat. Use cheese sparingly.Bake in moderately hot oven for 20 – 30 minutes or until bases are cooked and cheese has melted.

Serves 10

Pizza DoughSu

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IngredientsServes 10 25 50 Bases SR flour 500g 1.25kg 2.5kgricotta cheese, reduced-fat 250g 625g 1.25kgmilk, reduced-fat 250mL 625mL 1.25Lgreaseproof papercooking spray

Toppings Ham & Pineappleshredded ham, reduced-fat 200g 500g 1kgtomato paste, reduced-salt 3 Tbsp 7 Tbsp 14 Tbspfresh tomatoes, diced 2 5 10crushed pineapple in natural syrup, well drained 220g can 2 cans 4 cansshredded cheese, reduced-fat 2 cups 5 cups 10 cups

Chicken & Mushroom cooked chicken, diced 200g 500g 1kgBBQ sauce 3 Tbsp 7 Tbsp 14 Tbspbutton mushrooms, sliced 2 cups 5 cups 10 cupsgreen capsicum, chopped 1 3 6

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MethodPreheat oven to moderately hot.Place a paper patty pan in each muffin case and lightly spray.Sift flours and baking power together into a bowl. Mix through cinnamon and sugar.In a jug, whisk together egg, milk, vanilla essence and oil.Make a well in the centre of the flour mixture and pour in egg mixture. Stir gently, then fold in apples.Place mixture into patty pans.Bake in oven for 20 – 25 minutes.

Makes 12 muffins

Apple Cinnamon Muffin

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IngredientsServes 12 24 wholemeal plain flour ¾ cup 1¼ cupsSR flour ¾ cup 1¼ cupsbaking powder ¼ tsp ½ tspground cinnamon 1 tsp 2 tspbrown sugar ¼ cup ⅓ cupegg 1 1milk, reduced-fat ¾ cup 1⅓ cupsvanilla essence ½ tsp 1 tspcanola oil ⅓ cup ⅔ cuppie apples, tinned (roughly chopped) 220g can 2 canscooking spraypaper patty pans

13

MethodIn a large saucepan, heat oil and sauté garlic, onion, carrots, celery and capsicum for 4 – 5 minutes.Add water, then stir in coriander, tumeric, cumin and stock powder.Bring to the boil, then reduce heat and stir in beans and corn.Simmer for 10 – 12 minutes, or until vegetables are tender.

Serves 10

Vegetable Hot Pot

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IngredientsServes 10 25 50 canola oil 1 Tbsp 2 Tbsp 3 Tbspgarlic cloves, crushed 2 4 6onions, chopped 3 7 14carrots, sliced 3 7 14celery stalks, sliced 4 10 20large red capsicum, sliced 1 3 6water 500mL 1L 2Lground coriander 1 tsp 2 tsp 3 tspground tumeric 1 tsp 2 tsp 3 tspground cumin 1 tsp 2 tsp 3 tspvegetable stock power, reduced-salt 2 tsp 4 tsp 6 tsp4 bean mix, drained and rinsed 420g can 2 cans 4 canscorn kernels, drained 270g can 2 cans 4 cans

14

IngredientsServes 10 25 50 milk, reduced-fat 1.5L 4L 8Lchocolate powder ¾ cup 4 cups 8 cups

MethodPreheat an air pot by filling it with hot water and leave to stand.Place milk and powder in a large saucepan.Warm the mixture on a slow heat, stirring until the powder has dissolved and the milk has heated sufficiently. Use a thermometer to check the temperature is between 45oC – 50oC degrees.Tip the water out of the air pot.Using a jug, transfer the mixture into the air pot.Use foam cups and fill them to ¾ full as students order them.

Serves 10

Hot Chocolate

Tips:For student’s safety, do not boil the milk or make it too hot.

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MethodSift flour into a bowl and stir in sugar.Combine eggs, milk and margarine.Add to flour and mix to a smooth batter.In a frypan, heat the oil and drop dessertspoons of the mixture into the pan.Cook until bubbles rise on the surface, then turn over and cook for 2 minutes on the other side.Serve with fruit spread, or a thin scrape of margarine.

Makes 10

Pikelets

Tips:You can substitute half the SR flour with wholemeal SR flour, but you may need to add a little more milk.

Sultanas can be added for variety.

IngredientsServes 10 25 50 SR flour ¾ cup 2 cups 4 cupscastor sugar 1 Tbsp 2 Tbsp 4 Tbspegg, beaten 1 2 4milk, reduced-fat 125mL 310mL 620mLmargarine, melted 1 Tbsp 3 Tbsp 6 Tbspcanola oil 1 Tbsp 2 Tbsp 4 Tbsp100% fruit spread 3 Tbsp 7 Tbsp 14 Tbsp

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MethodPreheat oven to hot.Lightly spray oven tray with cooking spray.Sift flour into a bowl and rub in margarine until mixture resembles breadcrumbs.Add milk and mix to a soft dough.Turn out onto a lightly floured board and roll out to 2cm thickness.Cut into rounds using a floured scone cutter or small glass.Place nearly touching on oven tray.Mix together the extra milk and beaten egg, and brush over tops of scones.Bake for 10 – 12 minutes or until golden on top.Serve with 100% fruit spread, reduced-fat cream cheese, or thin scrape of margarine.

Makes 10

Scones

Tips:You can substitute half the SR flour with wholemeal SR flour, but you may need to add a little more milk.

Sultanas can be added for variety.

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IngredientsServes 10 25 50 cooking spraySR flour 2 cups 5 cups 10 cupsmargarine 1½ Tbsp 3 Tbsp 6 Tbspmilk, reduced-fat ¾ cup 1¾ cups 3¾ cups

for brushing extra milkegg, beaten

17

Table 2: Snack food items assessed per serveCategory Nutrient Criteria

Energy (kJ) per serve

Saturated fat (g) per serve

Sodium (mg) per serve

Fibre (g) per serve

Sweet snack food, bars and biscuits

600kJ or less

3g or less – 1g

or moreSavoury snack food, biscuits, crispbreads and crisps

600kJ or less

2g or less

200mg or less

–

Ice creams, milk-based ices and dairy desserts

600kJ or less

3g or less

–

–

Un-iced cakes, muffins and sweet pastries 900kJ

or less3g

or less – 1.5g or more

Table 1: Hot food items and processed meats assessed per 100gCategory Nutrient Criteria

Energy (kJ)per 100g

Saturated fat (g)per 100g

Sodium (mg)per 100g

Savoury pastries, filled breads, pasta dishes, pizzas, oven-baked potato products, dim sims, spring rolls, rice and noodle dishes

1000kJ or less

5g or less

400mg or less

Meat products and alternatives crumbed and not-crumbed (burgers, patties, strips, balls or nuggets), sausages, frankfurts and saveloys, stews, casseroles and curries

1000kJ or less

5g or less

450mg or less

Processed luncheon meats (fritz, devon, chicken loaf, free flow chicken products) and cured meats (for example: ham, bacon)

1000kJ or less

3g or less

750mg or less

All types of confectionery are categorised as RED .For more detailed information regarding the NHSC criteria, please refer to the Guidelines for healthy foods and drinks supplied in school canteens.

All types of confectionery are categorised as RED .

NUTRIENT CRITERIA TABLES

If the item being assessed has less than orequal to the numbers specified for energy, saturated fat or sodium, and more than or equal to the number specified for fibre, it is able to be on the school canteen menu. If one of the criterion is not met the item is categorised as RED and should not be on the school canteen menu.

------- (Energy must be 1800kJ or less per 100g) -------

------- (Milk must be listed as first ingredient) -------