“It’s imperative that schools are a safe environment for pupils and that extends to the kitchen. With growing numbers of children with dietary requirements and allergies, it’s vital that schools safely cater for those with special dietary needs.
“In our guide, not only do in-house dietitians give some valuable advice but we’re sharing our knowledge and expertise to help make it easy for catering staff to ensure mealtimes are safe and enjoyable for every single pupil.”
Called ‘Managing Food Risks To Protect Pupils and Reputation’ the guide provides information for schools on how to deliver tasty, nutritious, and most importantly safe meals.
It examines how schools can manage allergens, explains the difference between ‘made without’ and ‘free from, and looks at the importance of training.
It also explores the impact of Natasha’s Law, how schools can cater for growing trends and what changes can be made to make catering for allergens stress-free.
View the Guide to Managing Food Risks To Protect Pupils and Reputation