Marketing relies strongly on research and knowing your customer well. Conducting your own small scale market research with the help of one or more classes of students and their teacher/s can pave the way for change. Short surveys of students, parents, staff and any other school community members can give you an indication of their needs and wants, what is likely to sell, their interest in certain ideas and their suggestions for improvement. It allows them to play a part in the decision making and gives you the opportunity to get to know your customers better. After all, the canteen is a mini business. Ideas for survey forms are available in a number of canteen resources.

7.1 Daily specials

Having regular 'specials' on different days of the week can help provide variety without having to offer half a dozen main items each day, and it also helps to maintain children's interest. Even children who do not usually use the canteen will start coming around to see what is available. For example, in addition to a limited selection of regular items, the daily specials board might read:

        Daily specials

        Monday: Hot cheese rolls

        Tuesday: Mini pizzas

        Wednesday: Tropical burgers

        Thursday: Hot chicken rolls

        Friday: Hot cheesy potatoes

If your school uses an order system, be sure that the price list sent home is clearly designed so that busy parents who only glance at the menu will not mistake the daily specials for regular items.

7.2 Special days and prices

Special days—whether on a regular or irregular basis—can add variety to the canteen menu, especially for canteens which open on only two or three days a week or which have problems finding volunteer help. Parents who cannot help on a regular basis may be willing to help at a one-off 'hamburger day' or 'taco day'. Several schools have also found these days to be excellent fund raisers (boosting their regular profit).

Special days may be organised monthly, with 'taco day' (for example) being held on the first Wednesday of each month, or featuring a different food item each month. After several months, new specials can be introduced. Foods such as chicken burgers, pizzas, meals in a cup (eg. fried rice, spaghetti bolognaise), fruit salad and popcorn may be suitable for special days.

Fruit days

Special days featuring a particular fruit are an excellent way to promote fruit sales. Try organising them when a fruit is in the peak of its season, as this is when it will be of top quality, in plentiful supply and therefore well priced. Grape, watermelon, pear and peach days have been successful in schools around Australia.

Shrove Tuesday

February/March (date varies from year to year.) Shrove Tuesday is Pancake Day. If well promoted this can not only be a popular day with children but also a profitable one, purely from the number of pancakes sold. Pancakes are easy to sell in schools as they may be made the day before and reheated just before serving. They also freeze well between sheets of freezer or greaseproof paper. To serve, sprinkle with lemon juice and a little sugar; or fill with chicken and cheese or cheese and tomato. Roll up and wrap in greaseproof paper, twisting the ends of the paper like a Christmas cracker.

American Independence Day: 4 July

In both primary and secondary schools, offer hot dogs served the traditional American way with a choice of mustard, 'ketchup' (tomato sauce) or relish.

During art lessons, teachers may like to have children design posters featuring popular American sights (from pictures in books or magazines) or posters of the American flag.

Bastille Day: 14 July

In secondary schools, French students can get involved in promoting a special day featuring home-made French onion soup served with pieces of French stick, topped with grated cheese and warmed through until the cheese melts (in an oven, pie oven or under a griller).

Primary school canteens can promote the day by asking for teachers and students to discuss the importance of Bastille Day several days in advance.

Heart Week, Nutrition Week, Healthy Bones Week and Health Week

These special promotional weeks are organised annually.

In most cases, numerous resources produced for these promotions can be used for special canteen promotions. In the past, posters, stickers, children's activity books and sheets and suggestions for classroom involvement have been available to schools.

Special days or weeks can be the ideal time to judge the popularity of one or more new food items before introducing them to the regular menu.

Suggestions for other special days include:

• Pizza day;
• Corn cob day;
• Muffin mornings (morning tea);
• Jaffle day
• Popcorn day;
• Milk shake or smoothie day;
• Hot chocolate day (bring-a-mug day).

Successful food marketers use 'specials' to attract shoppers. Less profit is made on each individual sale but the increased number of sales easily makes up for this.

The canteen can also have a food 'on special' from time to time to stimulate sales:

• A particular fruit not normally stocked by the canteen but at the peak of its season can be promoted at a special price for one or two days to encourage children to try it.
• A new line may be promoted at a 'special introductory price'.
• A slow-moving line may be sold at a slightly reduced price or included in a special offer (eg. 'buy a ... and get a ... for only an extra 10 cents!').

Food companies place great importance on naming their products, as it is an important component of overall marketing strategy. Likewise, giving names to various canteen lines—whether they be new lines or new versions of previously existing lines—can also stimulate sales by:

• giving the product a higher 'profile';
• making the item sound more interesting;
• encouraging children to take a new look at the canteen and what it sells.

The initiatives undertaken by a particular school are worth considering. The school wanted to introduce some new foods, but wanted to involve the children so they would be fully aware of the new items. They held a competition called 'The Game is the Name' to find the best names for the new ideas. Entry forms described each item (including a sketch). Teachers distributed and collected the entries and returned them to the tuckshop. The response was so overwhelming that seven consolation prizes were also awarded.

The winning names were:

Chicken in a Garden: a chicken drumstick with salad (tomato wedge, slice of pineapple, celery stick, carrot stick and lettuce leaf) on a plate with half a breadroll.

Rooster Booster: a flat pitta bread rolled around a filling of chicken, celery, lettuce and mayonnaise and cut in half.

Mouse House: a hot breadroll filled with melted cheese.

The winners received a free lunch from the canteen, stickers and an activity book. Consolation prizes consisted of stickers and an activity book (all donated).

Here are some other popular names:

• Tropical Burgers—burgers with salad and pineapple;
• Fruit Wobbles—fruit salad cups set in jelly;
• Door Jammers—thick-sliced wholemeal bread with meat and salad;
• Fat Cats—tuna, tomato, carrot and cheese rolls;
• Dazzle Dogs—sausage in a slice of bread;
• Monkey Sticks—frozen bananas on a stick and rolled in coconut;
• UFOs—half a hot bread roll with melted cheese;
• Radar Rolls—flat pitta rolled around a filling of cheese and salad;
• Dagwoods—hotdogs;
• Fruitas—fruit salad cup (fresh or frozen);
• Cheesies—Slices of French stick topped with cheese and heated under a griller or in the pie oven;
• Survival Pack—snack pack of cheese cubes, grapes, carrot sticks and dried apricots (nuts for older children);
• Gadget Cones—fruit salad in an ice cream cone;
• Beano—hot-baked bean roll.

Free samples can stimulate sales at the canteen, just as they can in the supermarket. Many children will not part with their money for a food they have never tasted. A small free sample can convince them that the product is worth buying.

Bite-size pieces of frozen fruits can also be used to introduce frozen fruit to the menu.

7.4 Competitions

Competitions for students are an excellent way of raising awareness and promoting positive attitudes to new or revamped food lines. They can be organised at either of two stages in the process of introducing new foods: during the planning stage or following the selection of a new food item.

During the planning stage

Individual or class competitions can be held to identify a nutritious food that students would like to see sold by the canteen. The competitions could include:

• choosing the food item;
• naming the food item;
• designing a poster to appeal to fellow students.

A competition can be held to find the most imaginative 'catchy' name for items already chosen.

Alternatively, a competition could be held to find the best poster for a new food item soon to be introduced. The winning entry could be displayed in the canteen and 'runner-up' entries could be placed on notice-boards around the school. Posters of this type are very useful for items available only on 'special days' (eg. a once-a-month activity). They coded be put up a few days before the 'special day'.

Teachers in primary schools will usually have more opportunities to encourage children to participate in poster competitions. In secondary schools, art teachers may be best placed to incorporate poster design into lessons on marketing and advertising.

Prizes can include: free lunches at the canteen; donated goods from local retailers, food manufacturers or distributors; stickers and activity books (for younger children); and free entry vouchers to local attractions or the movie theatre (older students).

7.5 Displays

The saying 'out of sight out of mind' is particularly relevant to the sale of foods in canteens. If your canteen has a product which does not sell as well as you would like t to ask yourself the following questions:

Is the food product displayed attractively on the front counter or is it in some inconspicuous place at the back of the canteen or obscured behind a more popular item?

Is it packaged so that children can see what is inside (eg. in plastic wrap or see-through containers)? Are bread rolls wrapped so tightly that all the filling is hidden inside the roll?

Show off the colour of sandwich fillings by slicing sandwiches in half or into fingers, placing one on top of the other and wrapping them in plastic wrap. Display them on trays or in cabinets with their cut surfaces showing. Even if your school uses an order system so that displays are not appropriate for main lunch items, children see what their friends unpack and eat, so presentation is still important.

Canteens need to consider some of the techniques used by supermarkets; such as arranging certain products so that they are easily noticed. While most canteens do not have a lot of room for displays, you can still use some of the following techniques:

• Place items you want to promote near other popular lines.
• Attractively display a sample of your items in plastic trays with clear plastic lids.
• Make maximum use of displays at eye level.
• Keep new lines to the front of warming cabinets or other display areas.
• Make use of attractive baskets or glass 'cookie' jars (eg. for dried fruit balls, individual dried fruits etc.).

Even when an order system is used for most items, it is still a good idea to display any new items. When children are buying their drinks etc., they may be tempted to try the new items next time they have money for canteen, instead of buying the usual choice. A display helps make children aware of new menu items which may otherwise go unnoticed if just added to the price list that is sent home.

7.6 Price

The right product at the right price is an important combination. Few children would, without prompting, consider nutrition to be more important than price— especially if there is a large price difference between nutritious and less nutritious foods.

Children will often look for something to fill them up at the cheapest price. They will also consider how much change they will have for 'extras'. When introducing a new food, base your price decisions not only on what is likely to be appealing but also on what you can realistically charge. If the price appears to be high, consider some variations which may bring the price back to a reasonable level. As mentioned earlier, offering different portion sizes can make a product more appealing and allows for different prices to suit different budgets.

7.7 Promotion

Promoting your products is one of the most important factors in changing to a healthier canteen or increasing sales of existing nutritious lines. Promotion means more work for those people involved, but the reward comes from knowing that the children are being offered healthy and nutritious foods.

Planning promotional activities can be interesting, exciting work. Schools find that volunteers come 'out of the woodwork' once parents realise that their involvement in the canteen can be so rewarding.

A few suggestions for promoting your products are described below. You do not have to try them all at once. By gradually incorporating a range of activities into the canteen operations, they will become second nature to those involved and children's interest in the canteen will be enhanced and maintained.

Advertising

Simply adding an item to the price list which is sent home is no guarantee that parents or children will be aware of its existence. Here are some ideas for 'spreading the word' about new items.

Noticeboards:

A large noticeboard with items and prices clearly shown is an excellent way to ensure that children know what is available.

If you have daily specials, advertise them in a prominent place. Specials may be written up one day to act as a reminder to children intending to buy lunch the following day.

If you have a monthly special or if you introduce new products fairly regularly have a section on a noticeboard marked 'Coming ... ! ' where the specials (price included) can be written up a week or two in advance.

Also use other noticeboards around the school or, when appropriate, in classrooms.

Newsletters:

Make use of existing resources by advertising new items, specials, etc. in your school's regular newsletter. Some schools have a regular 'canteen spot' not only for this purpose, but also to personally thank volunteers for their valuable contributions and to offer handy hints about nutrition.

Notices:

For younger children, a separate notice can be sent home advising parents of menu changes or special promotions. Some schools distribute these notices through lunch-order bags.

Announcements:

Morning announcements to the whole school are an effective way to advertise a new item or to remind students of a special.
 

8. Food hygiene in the canteen

8.1 Maintaining food quality

The school canteen, like any other food service establishment, has the responsibility of maintaining high standards of hygiene. This is essential if your customers are to receive high-quality, unadulterated food and if food poisoning is to be avoided.

Food can become unsuitable to eat through:

• spoilage;
• contamination.

Food spoilage is caused by bacteria either present in food or transferred to food by humans. If the conditions are right, the bacteria will like their new 'home' and multiply. If the food develops sufficient numbers of these bacteria, food poisoning will result. Food poisoning, especially in children, can be severe.

Abdominal pains, diarrhoea and vomiting usually occur within two to 36 hours, but can occur up to 72 hours after eating contaminated food . Sometimes, what we shrug off as an upset tummy is really a mild case of food poisoning.

Even food which looks good, smells good and tastes good can cause food poisoning; so prevention is vital.

Food contamination

Food may be contaminated not only by bacteria but by a variety of things including:

• wire twist-ties;
• flies;
• band-aids;
• broken glass or plastic;
• bits of fingernail;
• hair.

For bacteria to multiply in food, several conditions are necessary:

• The food must be a suitable medium for growth. Like people, bacteria need water (moisture in food), nutrients (eg. a source of energy and nitrogen, vitamins and minerals), and a suitable pH (ie. food which is not too acid or alkaline), etc.
• The temperature of the food must be favourable. The danger zone for the growth of bacteria is between 4° and 60°C. Outside this zone, harmful bacteria will not multiply to sufficient numbers to cause food poisoning.
• Time—when the food, moisture and temperature conditions are right, bacteria need time to multiply; but not much time! Bacteria can divide every 20 minutes. For example, one staphylococcus bacteria can become 1,045,576 staphylococcus in seven hours!

Basically, effective food hygiene involves:

• developing practices which act as a barrier to the contamination of food;
• ensuring perishable foods are kept at temperatures outside the danger zone (4° to 60°C);
• not giving bacteria time to multiply to harmful numbers;
• keeping an eye open for any signs of spoilage when purchasing food or before using stored food.

• Be aware of frozen foods which have been stored above the 'food line' in a frozen food display cabinet (usually about 5 cm below the rim of the cabinet). This line indicates the level below which food must be kept to remain frozen.
• Be aware of torn packages and imperfect seals.

• Touch food as little as possible: use tongs, forks or pieces of paper to minimise hand contact with unwrapped foods.
• Reheat cooked food only once and thoroughly (eg. meat pastry lines).
• Avoid handling both money and unwrapped food. Try to organise work routines so that people handling money only handle wrapped foods; or ensure tongs are used.
• Open bags with tongs rather than hands. Never open bags by blowing into them.
• Use disposable paper towels to dry hands or to wipe hands clean after handling food. Avoid using cloth towels.
• Never handle uncooked and cooked meats together. If raw meat, chicken or fish comes into contact with cooked or ready-to-serve foods, there is a real risk of bacteria being transferred across and food poisoning resulting.
• After preparing raw foods, wash thoroughly all work surfaces, knives and other equipment in hot water and detergent before using them to prepare any other food.
• Ensure foods are thoroughly cooked to destroy any potentially harmful bacteria.
• Where possible, cook in small units rather than in one large amount. Likewise, break up a large quantity into smaller units for rapid cooling under refrigeration.
• To stop bacteria multiplying, keep perishable foods below 4° or above 60°C: small numbers of bacteria will not be able to multiply to sufficient numbers to cause food poisoning.
• Chilled foods should remain in the refrigerator until needed, especially sand-wich fillings and pre-made mixtures containing meat, chicken, fish, eggs or dairy products.
• Keep sandwich fillings, etc. covered when not in use, to protect them from flies and airborne dust.

• Wash hands thoroughly in the hand basin (not the sink) before starting work and after visiting the toilet, handling raw foods, garbage or household chemicals and sneezing, coughing or blowing your nose.
• Wear clean clothing and a clean apron daily.
• Avoid sneezing or coughing over food.
• Do not work in the canteen if you are ill, especially if you have a stomach upset or have infected wounds or sores.
• Ensure any cuts or sores are thoroughly bandaged with clean, waterproof material.

Food may sometimes contain harmful bacteria before you buy it. Check all packages carefully before purchasing.
Do not buy or use any potentially unsafe foods such as the following:

• Avoid products which have exceeded the 'use by' date.
• Avoid swollen, chilled food packages—swelling results from action by bacteria which produces gas. Foods which can be affected include fruit juices, cheeses and yoghurt.
• Avoid swollen cans—this swelling also indicates bacterial action. Swollen cans are rare, and you should notify the store manager.
• Avoid dented cans—knocks hard enough to cause dents can lead to faulty seams and break a can's seal, allowing bacteria to enter. Faulty seams may also cause contamination of the foods by the solder used in the seams.
• Keep all foods on display covered to protect them from flies and dust.
• Allow sufficient time for thawing frozen foods. Whenever possible, thaw by transferring them from the freezer to the refrigerator. A microwave oven is also very effective for thawing food.

Keep time short between:

• cooking and eating;
• cooking and refrigeration;
• refrigeration and eating;
• thawing and eating.

Refrigerated food

• Ensure the free circulation of cold air in refrigerators by not overstocking them with food.
• Store milk, yoghurt, butter and margarine in their original containers, ensuring lids are properly closed.
• Store cheese in its original wrap. Once open, rewrap in plastic film (this inhibits mould growth).
• Once the package has been opened treat vacuum-packed food as you would fresh food of the same type .
• Cover all prepared food as you would cover fresh food of the same type once the package has been opened.
• Avoid cross-contamination of raw and cooked foods. Store cooked food above raw food to avoid run-off juices etc. If run-off is likely, stand food in an appropriately deep dish or bowl.

• Avoid overcrowding freezers: this prevents free circulation of air.
• Pack items in freezer bags, extracting as much air as possible. A freezer pump is useful for this. Do not use your mouth.
• Freeze food in small units rather than in one large amount.
• Do not refreeze thawed food.

• Most unopened canned food can be stored at room temperature for at least 12 months. Many canned foodstuffs will keep longer, but it is a good idea to set a 12 month maximum.
• Once opened, treat the contents of a can as you would fresh food of the same type.
• Some foods may be stored for a short time in the can once opened, but should be covered with plastic. However, highly acidic or salted foods such as tinned fruit, fruit juices and tomato products do corrode tin plate (the lining of the can) when exposed to air. Once opened, these products should be transferred to a glass or plastic container before refrigerating.

• Store all foods in closed containers, cabinets etc. to ensure they are not contaminated by flies, cockroaches, mice and rats.
• Only store food in containers especially designed for holding food.
• Avoid storing household cleaners etc. in food storage areas.
• Ensure stock rotation: use up or discard older stock before using new stock. Before use, check the 'use by' or 'date packed' labels which appear on most food packages.

8.2 Cleaning and maintenance

• Clean as you go—do not use cutting boards, utensils, etc. for raw food and then cooked food without first washing them.
• Rinse all dishes and utensils, preferably in hot water, after washing and allow to air dry where possible. If tea towels must be used, ensure they are washed daily and not used to wipe hands after preparing food. Have separate paper hand towels.
• Wash utensils which have been dropped on the floor before re-using them.
• Scrub benches and chopping boards daily in hot, soapy water.
• Dismantle and thoroughly clean food processors, mixers, slicers, etc. after use.
• Clean up spills as they happen, whether on the floor or benches.
• Never use chipped or cracked crockery.
• Discard cracked, wooden chopping boards: they can harbour bacteria.
• Check cupboards and refrigerators daily to remove stale or suspect food.
• Thoroughly sweep and wash floors daily.
• Check refrigerator temperatures - you should purchase a cheap thermometer to do this on a regular basis - adjust/repair as required.

Plan an efficient, time-saving cleaning program and make it part of the daily routine. Write down the cleaning program and put it on display. General cleaning is necessary to:

• prevent contamination of foods;
• remove conditions which may encourage bacterial growth;
• remove any traces of food which could attract vermin.

• the walls, floors and shelves of refrigerators and freezers;
• around and under appliances, fixtures and fittings;
• exhaust canopies and filters;
• around hot water units.

Waste disposal

• Ensure that you have adequate rubbish bins both inside and outside the canteen and that they are regularly emptied and maintained.
• Wash daily those rubbish bins used inside the canteen.
• Use bins with tight-fitting lids, and do not allow them to overflow.

• Deny pests any possible access points by ensuring that doors and windows are tight closing, and that any cracks in walls or cupboards are repaired.
• Store all foods in pest-proof containers or cabinets and close cupboard doors when you do not require access.
• Be alert to signs of vermin activity (eg. droppings, holes in packages, etc.) Frequent stock rotation will help detect any infestation at an early stage and will minimise stock damage.
• Clean equipment thoroughly to remove all traces of food.
• Leave pest control to qualified personnel. (Do not spray any type of insecticide on or near food, crockery or utensils.)

New National food safety laws will soon require all food premises to develop and put into practice a food safety plan, and to ensure that at least one person, such as the canteen manager, has adequate knowledge about food safety.

What is a food safety plan? A food safety plan is simply a statement of procedures which should be carried out each time foods are prepared for sale. A simple food safety plan may involve the following routine tasks:

• check the condition and temperature of food on arrival (Is it warm? Is the van clean? Is the deliverer doing the right thing? Etc)
• ensure the food is placed in cold/dry storage as quickly as possible (do not leave out at room temperature, or in a place where it may be contaminated);
• check/record/adjust the temperature of cold storage facilities at least daily (eg, 22/8/98:Fridge Temp 6 Degrees C);
• check/record/adjust hot food storage/display units at least daily (eg, 22/8/98: Bain Marie Temp: 65 degrees C);
• undertake cleaning in accordance with the cleaning schedule; and so on.

What about food handler training? Food handler training is a very important part of ensuring that all food sold food is safe. This in turn reduces the potential for public harm and also minimises the risk of potentially crippling legal action.

Training does not need to be complex or expensive. For example,, video-based food handler training packages are available for $50.00 and this information can be used over and over again. Some Councils are also happy to provide basic in-house, or external food safety training for canteen managers and staff.

Food handler training should be undertaken at least by the canteen manager. The manager in turn, should ensure this information is passed on to other staff members, as required. This ‘trickle down’ approach ensures that all staff, including short term or casual staff, can receive a basic level of information about safe food practices.

Remember, putting in a little effort and developing and adopting a ‘systems’ approach to managing food safety in your school canteen can protect you against problems in the future!

Appendices
    Ingredients in Disguise
    Definitions of Product Names
    Definitions of Class Names
    Australian Guide to Healthy Eating including:

• What is a sample serve?
• What is a sample serve of extra food?

Appendix A: Ingredients in disguise

The Australian Dietary Guidelines recommend that we eat less fat and sugar and that we eat more dietary fibre. All these substances can appear on food labels 'in disguise' .

Fat Sugar

• vegetable oil/fat sucros
• animal fat/oil maltose
• shortening lactose
• copha dextrose
• lard fructose
• tallow mannitol
• coconut oil sobitol
• palm oil glucose syrup
• butter fat disaccharides
• milk solids monosaccharides
• monoglycerides polysaccharides
• diglycerides modified carbohydrate
• food such as malt
• chocolate honey
• chocolate chips
• ‘creamed’, toasted’ may indicate fat

• sodium wholewheat
• Na bran
• monosodium glutamate wheatbran
• MSG rolled oats
• sodium bicarbonate wholegrain
• sodium lactate wheatgerm
• sodium ascorbate wheatmeal
• sodium also in many: dried fruits
• sodium nitrate nuts, seeds
• sodium citrate dried peas
• sodium phosphate beans, lentils
• metabisulphite fresh fruit
• meat/yeast extracts vegetables
• hydrolysed vegetable/meat protein
• stock cubes

Juice products

Fruit juice

All juice with no added water. May contain up to 4cic added sugar (ie. 4g of sugar per 100g of juice) depending on the seasonal sweetness of the fruit.

Exception: Orange juice contains not more than 2.5%added white sugar.

Sweetened fruit juice

Juice which has more than 4% added sugar.

Exception: Sweetened orange juice contains more than 2.5%but not more than 4% added white sugar.

Fruit juice drink

Prepared from fruit juice and water. Contains not less than 35% juice (except for lemon, blackcurrant or guava—not less than 25% juice: and pineapple, pear, apple or mixtures of these—not less than 50% juice).

Because the fruit juice is diluted. sugar (sucrose ) or glucose is added to achieve the desired sweetness. May contain colourings, flavourings and other specified additives.

Fruit drink

Prepared from fruit juice and water. Contains not less than 5% juice (except passionfruit—not less than 3.5% juice) and added sucrose or glucose. May contain colourings, flavourings and other specified additives.

Fruit-flavoured drink

Prepared from flavouring substance, essences or flavour emulsions derived from fruit, water and sucrose or glucose. May contain colourings and other specified additives.

Bread products

Wholemeal bread

Made with 100% wholemeal flour or a mixture of 90% wholemeal and 10% white flour. Also called wheatmeal and wholewheat bread.

Brown bread

Made from 50% wholemeal flour and 50% white flour. About half as much fibre as wholemeal.

Multigrain or mixed-grain bread

Usually made from white flour (unless labelled ‘wholemeal’) with added cracked or whole grains of wheat and other grains. Nutritional value similar to brown bread (unless labelled ‘wholemeal'). No specific standard for this type of bread.

Milk Products

Milk (whole)

Contains not less than 3.2% milk fat.

Reduced-fat milk

Contains not more than 2% and not less than1% milk fat.

Low-fat milk

Contains not more than l% milk fat.

Skim milk

Contains not more than 0.15% milk fat.

Plain yoghurt

Contains not less than 3% milk fat.

Fruit yoghurt

Contains not less than 2% milk fat and not less than 5% fruit.

Plain, reduced-fat yoghurt

Contains not more than 2% milk fat and not less than 1% milk fat.

Ice confection

A frozen preparation of water and/or wholesome foods, with or without flavouring and/or permitted colouring.

Icecream

Contains not less than 10% milk fat, and not less than 168g food solids per litre.

Milk Ice

Contains not less than 8% whole-milk solids.

Appendix C: Definitions of class names

Anti-caking agents

Used to maintain the free-flowing nature of foods when poured (eg. salt. icing mixture, milk powder).

Antioxidants

Prevent the fats and oils in foods from becoming rancid.

Artificial sweeteners

Substitutes for sugars for use in low-kilojoule foods.

Colours

Restore losses during processing and ensure a uniform colour standard in the finished product.

Emulsifiers

Produce or maintain a particular consistency in food or drinks (eg.. ensure that water and oil mixtures do not separate into layers).

Enzymes

Break down a food like milk into curds and whey: they tenderise meat. etc.

Flavours

Make up for processing losses, maintain uniformity and make food more appealing,

Flour treatment agents perform a number of functions (eg. stimulate the growth of yeast; help mature flour before use in baking; delay the onset of staling).

Food acids

Maintain a constant acid level in food despite variations in the acid level of ingredients; provide the required tartness or 'tang' in a food or drink; help preserve food.

Humectants

Control the moisture level in certain foods and prevent drying out.

Minerals

Make up for losses during processing and storage.

Mineral salts

Perform a variety of functions (eg. help retain water and juices in processed meats; produce carbon dioxide in self-raising flour).

Preservatives

Prevent deterioration due to moulds, yeasts and bacteria.

Propellants

Used in aerosol food containers to provide sufficient force to expel the food (eg. whipped toppings).

Thickeners and vegetable gums

Thicken foods and ensure a uniform consistency.

Vitamins

Make up for losses in processing and storage or provide a source of the vitamin when there is concern over the amounts that can be obtained from the overall diet.

Appendix D: Australian Guide to Healthy Eating

What is a Sample Serve?

A sample serve of bread, cereal, rice, pasta, noodles is:

2 slices of bread

1 medium bread roll

1 cup cooked rice, pasta, noodles

1 cup porridge, 1¹/₃ cup breakfast cereal flakes or ½ cup muesli.

A sample serve of vegetables, legumes is:

75 g or ½ cup cooked vegetables

75 g or ½ cup cooked dried beans, peas or lentils

1 cup salad vegetables

1 potato.

A sample serve of fruit is:

1 medium piece, eg apple, banana, orange, pear

2 small pieces, eg apricots, kiwi fruit, plums

1 cup diced pieces or canned fruit

½ cup juice

dried fruit, eg 4 dried apricot halves

1½ tablespoons sultanas.

A sample serve of milk, yogurt, cheese is:

250 ml (one cup) fresh, long-life or reconstituted dried milk

½ cup evaporated milk

40 g (2 slices) cheese

200 g (1 small carton) yogurt

250 ml (one cup) custard.

A sample serve of meat, fish, poultry, eggs, nuts legumes is:

65-100 g cooked meat, chicken, eg ½ cup lean mince, 2 small chops or 2 slices roast meat

½ cup cooked (dried) beans, lentils, chick peas, split peas, or canned beans

80-120 g cooked fish fillet

2 small eggs ¹/₃ cup peanuts or almonds

¼ cup sunflower seeds or sesame seeds.

What is a sample serve of extra foods?

A sample serve of extra foods is the amount of food that provides 600 kj.

Some examples are:

1 (40 g) doughnut

4 (35 g) plain sweet biscuits

1 slice (40 g) plain cake

½ small bar (25 g) chocolate

2 tablespoons (40 g) cream, mayonnaise

1 tablespoon (20 g) butter, margarine, oil

200 ml wine (2 standard drinks)

60 ml spirits (2 standard drinks)

600 ml light beer (1½ standard drinks)

400 ml regular beer (1½ standard drinks)

1 can (375 ml) soft drink

¹/₃ (60 g) meat pie or pastie

12 (60 g) hot chips

1 ½ scoops (50g scoop) ice cream.
 

Children and Adolescents	Bread, Cereals, Rice, Pasta, Noodles	Vegetables, Legumes	Fruit	Milk, Yogurt, Cheese	Meat, Fish, Poultry, Eggs, Nuts, Legumes	Extra Foods
Children	5-7	2	1	2	½	1-2
4-7 years	3-4	4	2	3	½-1	1-2
Children	6-9	3	1	2	1	1-2
8-11 years	4-6	4-5	1-2	3	1-1½	1-2
Adolescents	5-11	4	3	3	1	1-3
12-18 years	4-7	5-9	3-4	3-5	1-2	1-3

 

Appendix E: The Healthy Eating Pyramid
 
 

Appendix F: Canteen Efficiency Checklist

How efficient is your canteen?

The following checklist will help pinpoint which canteen operations are well managed and which may be improved.

Tick yes or no to each question
 

CANTEEN CHECKLIST
	YES	NO
Objectives
Have you set clear objectives in the form of a canteen policy?
Have you clearly defined profit objectives?
Do your objectives support home and classroom education?
Staffing
Do you have written duty statements for paid and voluntary staff?
Are all staff fully briefed on daily tasks?
Are volunteers given meaningful work with Consideration of personal preferences and varied time commitment)?
Menu
Are menu items in line with current objectives?
Does your menu emphasise more nutritious foods and de-emphasise less nutritious foods?
Do you offer or manageable range of products?
Do you have the equipment necessary to produce menu item efficiently?
Do you involve the school community when making change to the menu?
Pricing
Do you have a pricing policy? (ie., Are prices based on cost price plus a percentage mark-up?)
Are prices reviewed regularly?
Do you have a price list which is clear and easy to read?
Forecasting
Do you allow for seasonal preferences?
Do you have a current 'school events' calendar?
Do you encourage staff to advise you of trips away from school?

 
 
 
 

	YES	NO
Purchasing
Do you keep to a minimum number of suppliers?
Do you actively seek discounts?
Do you insist on delivery times which suit you?
Do you regularly review suppliers?
Are you always on the lookout for new products?
Do you refuse new products which are inconsistent wit your nutritional objectives?
Receiving
Do you check deliveries before signing dockets9
Are you assertive in refusing goods you have not ordered or which are of inferior
quality?
Storing
Are goods stored under appropriate conditions as soon as they are received?
Is stock rotated on a first in, first out basis?
Preparing
Is there an efficient work flow in the canteen?
Do you use standard portion sizes that all staff adhere to?
Do you have appropriately placed instruction cards where necessary
Are steps taken to avoid wastage?
Are hygiene standards strictly maintained?
Is the amount of food prepared consistent with demand?
Promotion
Are nutritious foods displayed well?
Are nutritious foods actively promoted?
Do you make use of well-displayed noticeboards?
Do you promote special days?
Do you involve the school community in promotional activities?
Selling
Are all prices clearly marked?
Do people handling money handle wrapped foods only?
Is the system by which children queue efficient?

 
 
 
 

	YES	NO
Recording
Do you start each day with set change floats?
Do two people check and record daily takings?
Are takings banked promptly?
Do you stock-take regularly?
Do you prepare a profit and loss statement each term?
Can you tell how the canteen is going financially each month?
Security
Do you have a cash register or lockable cash drawer?
Do you have a policy that children are not allowed in the canteen (for security as well as safety reasons)?
Is your canteen/school a member of the Tasmanian School Canteen Association?

How did you score?

If you responded no to any of the questions in the checklist, improvements in that area could enhance the efficiency of the canteen.
 
 

Appendix G:
 
 

Breads

Any types including:
 

White	Pita	Foccacia
Wholemeat	Bagels	Raisin Bread
Multigrain	English Muffins	Rolls
High Fibre	Lavash	Crumpets
Wholegrain	Lebanese

 

Sandwich Fillers

Drinks
 

Water (tap, spring, mineral or sparkling – all unflavoured)

Milk or soy drink (plain, flavoured or fresh fruit milk shakes)

Fruit Juice (100% juice, chilled, frozen or sparkling)

 

Salads (may also include lean meat, lean chicken and cheese)
 

Tabouli	Potato	Egg
Rice	Coleslaw	Garden/Mixed

 
 
 

Hot Foods
 

Jaffles/hot rolls (fillings as for sandwich fillings above)  Burgers (sandwich fillings as above or canteen-made using low fat approved meat, chicken or fish burgers)  Pasta  Corn cobs Noodles (low fat, salt reduced)

Baked potatoes (cooked in skins, slit and filled with one or more of the sandwich fillings or creamed corn, diced tomato, mushrooms, tabouli, yoghurt, mince, coleslaw or corn)  Tacos (using lean minced meat)  Pizza

Rice (savoury or regular boiled rice, stir fried and served with vegetables  Soups (canteen-made or commercial salt reduced)  Toasts (muffins, crumpets or raisin bread, thinly spread)

 

Snacks
 

Crispbread  Raisin or fruit bread/buns  Garlic or herb bread  Rice cakes  Icecream (not chocolate coated)  Cheese (sticks, cubes, slices or triangles)  Wheat biscuits or water crackers

Vegetable pieces  Fruit, nut or seed packets (nuts and seeds: not for under 5’s)  Milk icy poles  Breakfast cereals  Fruche  Popcorn (not sugared or buttered)  Finger buns or muffins spread thinly

Plain or fruit scones  Low fat fruit muffins  Custard  Fruit juice ice blocks (min 50% juice)  Pikelets (plain or with fruche or fruit)  Yoghurt (fresh, frozen, plain or fruit)  Bread sticks (thinly spread with margarine and toppings)