Requirements for menus

Menu – a list of the foods and dishes served daily.

Children must be able to have a hot meal every day in educational institutions.
“Warm food” means food served as a hot dish and kept at a temperature of at least +68° C until it is ready for consumption.

Menus are designed for two age groups:

6-10 years,
Ages 11 and over.

If it is not possible to establish menus for both age groups, a single menu shall be established according to the physiological nutrient requirements of pupils aged 11 years and older.

Menus shall be drawn up for a minimum period of 15 days.

Requirements for the preparation and serving of dishes

The food served must be of good quality, varied and meet safety requirements;
The food served must be prepared and served on the same calendar day. In kitchens where only warming facilities are available, frozen half-finished or chilled food shall be allowed to be served within 24 hours as warm food;
Vegetables and fruit should be served daily, preferably seasonal.

Educational establishments must provide hygienic conditions for free drinking water, even when children are not fed, and must use personal or disposable cups, glasses or bottles for drinking water.

It is recommended that children also have access to boiled hot drinking water.

Worn, cracked, chipped and chipped-edged utensils and aluminium tools and utensils must not be used.

A notice must be prominently displayed in the canteen or other area where children eat:

- menus for the current week (with dishes only)
- Food Choice Pyramid poster
- the toll-free number of the State Food and Veterinary Service (for catering issues).
The regulations and menus must be published on the school’s website, if it has one.
The manager or his/her delegate is responsible for publishing this information and organising the meals.

Back to