Fresh Tastes Tool Kit - Public Schools NSW

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NSW HEALTHY SCHOOL CANTEEN STRATEGY 

FRESH TASTES TOOL KIT 

DEVELOPING A HEALTHY SCHOOL CANTEEN

The Fresh Tastes Tool Kit CD-ROM is on the inside back cover. 

The CD contains all information in this booklet plus black and white versions of all 

pages for ease of photocopying.The CD also contains templates for creating editable 

Fresh Tastes material including checklists, action planners and menus. 

This user-friendly resource is for both Windows PC and Apple Macintosh. 

‘Fresh Tastes @ School’ 

NSW Healthy School Canteen Strategy 


This work is copyright. It may be reproduced in whole or in part for study training purposes subject to the inclusion 

of an acknowledgment of the source and no commercial usage or sale. 

© NSW Department of Health & NSW Department of Education and Training 2004 

SHP (NPA) 040194 

ISBN 0 7347 3730 0 

Copies of this document are available from the NSW Department of Health’s website: www.health.nsw.gov.au or the 

NSW Department of Education and Training’s website: www.schools.nsw.edu.au

CONTENTS 

Section 1 – Introduction 1 

What is a Fresh Tastes canteen? 

The Fresh Tastes Tool Kit 

Background to the Strategy 

The Canteen Menu Planning Guide 

The Health Promoting Schools Framework 

A process for planning and managing a Fresh Tastes canteen 

Section 2 – Getting ready 8-15 

Establish or consolidate a canteen committee 

Get informed – access all relevant resources 

Communicate with the whole school community 

The active role of students 

School canteen policy 

Section 3 – Assessing the current situation 16-21 

Assessing the current canteen menu 

Canteen Improvement Checklist 

Section 4 – Developing actions and alternatives 22-29 

Developing an action plan 

The Canteen Action Planner 

Moving to a Fresh Tastes canteen menu 

Designing a Fresh Tastes canteen menu 

Choosing foods for the Fresh Tastes canteen menu 

Sample Fresh Tastes canteen menus 

Section 5 – Getting on with the job 30-47 

Fresh Tastes canteen @ a glance 

Canteen management 

Managing hygiene 

Managing and ordering stock 

Organisation and workflow 

Managing food 

Managing money 

Managing promotion 

Section 6 – Maintaining the momentum 48-53 

Maintaining the momentum 

Celebrating success! 

Moving beyond the canteen to embrace a healthy school nutrition environment 

Healthy fundraising 

Appendix 54-60 

Guidelines for a healthy licensed school food service 

Sandwiches, rolls and wrap making 

Snack ideas 

Successful makeovers – recipe modification 

Resources 

How to use the CD-ROM and a copy of the CD-ROM 61-62

Acknowledgments 

The NSW School Canteen Advisory Committee has overseen the development of 

the NSW Healthy School Canteen Strategy. Membership of this committee is 

comprised of NSW Department of Health, NSW Department of Education and 

Training, Association of Independent Schools, Catholic Education Commission, 

Federation of Parents and Citizens’ Associations of NSW, NSW Primary Principals’ 

Association, NSW Secondary Principals’ Council and a secondary school student, 

canteen manager and independent nutritionist. 

The NSW Department of Health and NSW Department of Education and Training 

wish to acknowledge and thank the following people in the development of the 

Fresh Tastes Tool Kit. 

● Ms Renee Andrews, NSW Healthy School Canteen Strategy Project Coordinator 

● Ms Rhonda Matthews, Public Health Nutrition Coordinator, NSW Health 

The contribution from the canteen managers and committees who participated in 

focus groups, and from Mr David Lefcovitch, photographer NSW Department of 

Education and Training, Mr David Andrews,Visual Arts, Macarthur Girls High 

School, Mr Matt Browne, and the principals and students from the following schools 

in assisting with the photographic images for the materials is also acknowledged. 

● Arncliffe Public School ● Marist Brothers Parramatta 

● Barrenjoey High School ● Meadowbank Public School 

● Blacktown South Public School ● Mudgee Public School 

● Carlingford High School ● Mudgee High School 

● Coolah Central School ● Normanhurst Boys High School 

● Cudgegong Valley Public School ● Normanhurst West Public School 

● Eastwood Public School ● Old Bar Public School 

● Gulgong Public School ● Our Lady Of Sacred Heart, Kensington 

● Helensburg Public School ● Ourimbah Public School 

● Keira Technology High School ● Panania Public School 

● Kogarah Public School ● Parklea Public School 

● Ku-ring-gai Creative Arts High School ● Rockdale Public School 

● Leumeah High School ● St Peter’s Catholic College, 

● Macarthur Girls High School Tuggerah Lakes 

● Manly West Public School ● Tarrawanna Public School 

Sydney Markets Limited, Go Grains and the NSW School Canteen Association are 

also thanked for their provision of visual images. 

The NSW Department of Health and NSW Department of Education and Training 

welcome the endorsement and support of the following organisations for the NSW 

Healthy School Canteen Strategy. 

The Fresh Tastes Tool Kit provides practical suggestions of a general nature for the 

implementation of the NSW Healthy School Canteen Strategy.The School Canteen 

Advisory Committee would like to thank those who have provided these suggestions, 

including recipes, prices, planned implementation strategies and other details included 

in the Tool Kit.These suggestions have been included to assist school canteens in their 

planning processes, but the suggestions may not be suitable in every setting.

SECTION 1 



Background to the Strategy 


The Health Promoting Schools 

Framework 

A process for planning and 

managing a Fresh Tastes canteen 

INTRODUCTION

1 

INTRODUCTION 

Welcome to the Fresh Tastes Tool Kit.This is the second 

resource of a two part support package that aims to 

assist schools to meet the requirements of the Fresh 

Tastes NSW Healthy School Canteen Strategy.The first 

resource was the Canteen Menu Planning Guide, which is 

essential background reading for this Tool Kit. 

The canteen plays a very important role within the 

school. It can be viewed as the central hub or ‘engine 

room’ within the school that keeps students’‘fuel’ 

supplies topped up and, in addition, supports social and 

learning objectives throughout the school. As an integral 

part of the school it has responsibilities beyond those of 

the corner store or take away food outlet. 

A healthy school canteen models the positive nutrition 

messages that are taught in the classroom and may 

introduce students to new foods that they have not 

experienced. School canteens can also provide a substantial 

water 

proportion of a child’s daily nutritional intake if both lunch 

and snacks are regularly purchased from the school canteen. 

The canteen should provide a high standard of food 

service with regard to nutrition, menu planning, 

hygiene and management. 

Healthy eating from the school canteen and at 

home will help to establish good eating habits 

from an early age that can be carried through life. 


A Fresh Tastes canteen complies with the key requirement 

of the NSW Healthy School Canteen Strategy.The 

Strategy requires that school canteens offer a range of 

healthy food and drinks, consistent with the Australian 

Dietary Guidelines for Children and Adolescents. Foods and 

drinks that lack nutritional value or are high in saturated 

fat and/or added sugar and/or salt, may only be sold on 

two designated ‘Occasional’ food days per term. 

A Fresh Tastes canteen also: 

■ involves students and parents in decision-making 

■ communicates well with the whole school community 

■ runs as an efficient and effective small business 

■ complies with food safety and hygiene requirements 

■ promotes healthy foods and seeks customer feedback 

■ documents all key practices in a canteen policy 

■ prepares and displays food in a safe and 

appealing manner 

■ attracts, keeps and rewards volunteer and paid staff.


Why a Tool Kit? 

A Fresh Tastes canteen needs to be planned and 

managed, preferably by a canteen committee that is 

representative of the whole school community. 

This Tool Kit is designed to provide members of the 

committee with user-friendly tools to assist them to 

plan, promote, manage, implement and review a Fresh 

Tastes canteen in their school. 

The Fresh Tastes Tool Kit is set out in six sections. 

Section 1 provides background information. 

Section 2 provides information on ways to get ready 

for the process of moving to a Fresh Tastes canteen. 

Section 3 provides ways of assessing the current 

situation. 

Section 4 is concerned with planning for change. 

Section 5 is about managing the change process 

and getting on with the job.There are tips and hints 

on managing staff, food, money and promotions in 

the canteen. 

Section 6 is about keeping up the momentum 

and reviewing progress. 

Each section begins by outlining the key elements 

for success.This helps users to see what they are 

aiming for as they work through the material. 

BACKGROUND TO THE FRESH TASTES STRATEGY 

In recent years,Australia has seen increasing levels of 

overweight and obesity in children and young people. 

Overweight and obesity are usually a result of eating too 

much food, or the wrong type of food, combined with 

doing too little physical activity. In response to this issue, 

the NSW Government launched the Prevention of Obesity 

in Children and Young People: NSW Government Action 

Plan 2003-2007.A key initiative within this plan is the 

Fresh Tastes NSW Healthy School Canteen Strategy. 

The NSW Government has placed great importance on 

improving the healthiness of foods and drinks available 

in school canteens across NSW. This sends a strong 

message that good nutrition matters for all children and 

young people as it helps them to grow and learn. 

WHAT IS IN THE TOOL KIT ? 

In each section there are case studies, providing tips and 

ideas from schools that are working towards a Fresh 

Tastes canteen.The ‘Check your progress’ component at 

the end of sections helps with reviewing progress. 

Checklists and planning tools are provided as 

templates on the CD-ROM to allow easy recording 

of findings and decisions made by the committee. 

2 

INTRODUCTION

3 

INTRODUCTION cont... 


The companion resource to the Fresh 

Tastes Tool Kit is the Canteen Menu 

Planning Guide.Two copies of this 

booklet were sent to all NSW 

schools in 2004. It is important to 

refer to the Guide while working 

through the process of planning a 

Fresh Tastes canteen. 

The centrepiece of the Canteen Menu 

Planning Guide is the Canteen Menu Planner, a visual 

model that shows where foods and drinks fit along a 

continuum from foods offered ‘occasionally’ to those 

that should ‘fill the menu’ (see model below). It is based 

on the Australian Dietary Guidelines for Children and 

Adolescents and the Australian Guide to Healthy Eating. 

It is designed to assist those planning school canteen 

menus to develop healthy, appealing menus that meet 

the requirements of the Fresh Tastes Strategy. 

These foods: 

• lack adequate nutritional value 

• are high in saturated 

fat and/or added sugar 

and/or salt 

• can contribute excess 

energy(kJ) 

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DEVELOPING A HEALTHY SCHOOL CANTEEN 

These foods: 

• have some nutritional value 

• have moderate levels of saturated 

fat and/or added sugar and/or salt 

• can, in large serve sizes, contribute 

excess energy (kJ) 

There are three categories within the Canteen 

Menu Planner; RED, AMBER and 

GREEN as shown below. 

The definite line between the AMBER 

and RED segments of the Canteen Menu 

Planner emphasises the importance, under 

the Fresh Tastes Strategy, of limiting the 

sale of foods in the RED segment to two 

designated ‘Occasional’ food days per 

term.(Refer to page 5 of the Canteen 

Menu Planning Guide for more information). 

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CANTEEN MENU PLANNING GUIDE 

A set of nutrient criteria has been developed that covers 

the range of food and drink categories that may contain 

products that fit into the RED segment. (Refer to page 

13 of the Canteen Menu Planning Guide for the 

Occasional Food Criteria Table). 

Descriptions of the types of foods that fit into AMBER 

and GREEN are described on pages 7-10 of the 

Canteen Menu Planning Guide. 

These foods: 

• are good sources of nutrients 

• contain less saturated fat and/or 

added sugar and/or salt 

• help to avoid an intake 

of excess energy (kJ)

The Health Promoting Schools 

Framework 

The education sector values the health of students and 

aims to create environments that support healthy 

choices and behaviours.The Health Promoting Schools 

Framework provides a ‘whole of school’ approach to 

developing effective health strategies for children and 

young people at school. 

The Framework has three key areas, illustrated by the 

diagram below: 

CURRICULUM, 

TEACHING AND 

LEARNING 

PARTNERSHIPS 

AND 

SERVICES 

SCHOOL 

ORGANISATION, 

ETHOS AND 

ENVIRONMENT 

The Health Promoting Schools Framework 1 

Each of these key areas has relevance to the school canteen. 

Curriculum, teaching and learning 

The formal curriculum includes what is taught and how 

it is taught. Significance is one dimension of the Quality 

Teaching in NSW model of pedagogy that helps make 

learning meaningful and important to students. Such 

pedagogy enables students to draw clear connections 

with contexts outside the classroom.This includes the 

school canteen. Health and well being is addressed across 

a number of key learning areas. In NSW primary and 

secondary schools, positive nutrition and health related 

issues are primarily taught within the Personal 

Development, Health and Physical Education (PDHPE) 

key learning area.There are also opportunities to engage 

students in health and nutrition outcomes in Design and 

Technology in secondary schools. 

School organisation, ethos and 

environment 

The ‘feel’ of the school includes the physical and social 

environment, which should provide a safe, supportive 

and stimulating place for work and play.The physical 

environment includes the canteen, playground and 

classrooms.The social environment refers to school 

policies and the ethos of the school, such as antibullying 

initiatives and healthy canteen policies. 

Partnerships and services 

This covers mutually supportive links between schools 

and the wider community, including parents, local 

businesses, government and non-government 

organisations. Parents’ involvement in schools’ fundraising 

and healthy school canteens are two examples of 

potential partnerships within the school environment. 

GOOD NUTRITION FOR CHILDREN AND 

YOUNG PEOPLE: 

■ improves learning and attention span 

■ improves physical and psychological well being 

■ promotes growth and development 

■ reduces the risk of diet-related health problems 

such as heart disease, type 2 diabetes, some 

cancers, stroke, high blood pressure, osteoporosis, 

dental caries and obesity. 

1 National Health and Medical Research Council, Health Advancement Standing Committee, Effective School Health Promotion: 

Towards Health Promoting Schools, Commonwealth of Australia 1996,Australian Government Publishing Service. 

4 

INTRODUCTION

5 

INTRODUCTION cont... 

A process for planning and 

managing a Fresh Tastes canteen 

There is more to becoming a Fresh Tastes canteen than 

changing the type of foods and drinks that are sold. 

Success also depends on good management and 

operational skills in the canteen.The process pictured on 

the opposite page shows the steps that can be taken in 

planning and managing change towards a Fresh Tastes 

school canteen. It is a flexible process that can be 

tailored to meet the needs of each school. If the school 

is currently operating a successful healthy canteen, this 

process can still be used to reflect on current practice 

and identify areas that can further support the 

Fresh Tastes Strategy. 

The steps in the process are described briefly below, and 

make up the sections within the Tool Kit. 

Getting ready 

Before taking action it is 

important to know what 

the Fresh Tastes Strategy is 

about and communicate 

this to the whole school community. It is also 

recommended that each school establishes or 

consolidates a canteen committee to plan and manage 

the change process. At this stage the committee may 

chose to develop or review the school canteen policy. 

Assessing the current situation 

The next step is to form a picture of the 

current canteen situation.This involves 

reviewing the canteen menu as well as 

looking at the management practices 

of the canteen and identifying areas 

that may need improvement.The 

Canteen Improvement Checklist on page 19 

is designed to assist the committee in this process.The 

checklist clearly identifies the key elements for success in 

the operation and management of a Fresh Tastes canteen. 

Developing actions and alternatives 

The committee can now decide on 

a plan of action.The Canteen 

Action Planner tool provided in 

this section will prompt 

discussion and provide a 

template to record decisions 

made by the committee.These will 

relate to the areas for improvement identified in the 

previous step. Important menu planning considerations 

and practical tips around designing a Fresh Tastes menu 

are also covered.The committee needs to identify the 

best way to introduce new foods to meet the needs of 

the school. 

Getting on with the job 

The organisation of staff, money, 

food and promotions all play a 

very important part in a 

successful school canteen.This 

section provides a range of 

ideas to streamline organisation 

and workflow, manage stock, 

improve money management, promote healthier food 

choices and attract and keep paid staff and volunteers. 


It is always important to reflect on progress and to seek 

and incorporate feedback. From here 

further actions and alternatives 

may need to be developed and 

applied in the canteen 

followed by further 

evaluation. A Fresh Tastes 

canteen is not static. It will be 

important to maintain the momentum to continue 

serving healthier choices to students.

On the following pages are the tools 

needed to follow the NSW Healthy 

School Canteen Strategy. 

The accompanying CD-ROM is located 

inside the back cover.

SECTION 2 

Establish or consolidate a 

canteen committee 

Get informed 

Communicate with the whole 

school community 



8 

GETTING READY

9 

GETTING READY 

Before taking action it is important to have a clear 

understanding of what is required and communicate this 

to all key people.There are a number of steps a school can 

take to get ready to implement the Fresh Tastes Strategy. 

They include: 

■ establish or consolidate a canteen committee 

■ get informed 

■ communicate the Fresh Tastes Strategy to the whole 

school community. 

TIP 

KEY ELEMENTS OF SUCCESS 

■ A canteen committee, representative of the 

school community is active and ready to plan 

and manage change in the school canteen. 

■ The canteen committee is well informed about 

the Fresh Tastes Strategy and has accessed all 

relevant resources, including websites and 

support organisations. 

■ The canteen committee regularly communicates 

information about the Fresh Tastes Strategy and the 

school’s plans for change to the school community. 

■ The canteen has a comprehensive policy 

developed in consultation with the school 

community that includes information on foods 

sold, canteen operations and management. 

Some canteen committees will prefer to 

develop the canteen policy early in the 

process. Others will find it better to wait until 

they have worked through the Fresh Tastes 

Tool Kit. For information on developing a 

canteen policy refer to pages 14-15. 

Establish or consolidate 

a canteen committee 

For many schools, moving to a Fresh Tastes canteen will 

mean a number of changes to the menu and to the way 

the canteen operates.This process is best planned and 

managed by a school canteen committee. 

The committee structure should have representation 

from all sections of the school community. This allows 

the views and ideas of different sections of the school 

community to be considered and the responsibility for 

various aspects of canteen management to be shared. 

The canteen committee should consist of: 

■ the principal ■ the canteen manager 

■ parent representatives ■ canteen volunteers 

■ student representatives ■ member of the school staff. 

A canteen committee is responsible for overseeing the 

operation of the canteen and developing and reviewing 

the canteen policy.The committee should ensure that 

the canteen operates in an efficient, businesslike manner 

and that occupational health and safety, and hygiene 

practices are followed. 

Many schools already have a canteen committee that 

can manage the change process.This is often a sub 

committee of the parent body. 

Some canteens are responsible directly to the principal 

and are not run by a committee.These may be school 

run or licensed to a private contractor under the Retail 

Leases Act. More information on licensed canteens is 

available in Appendix 1.

In these situations an advisory committee could be 

established to provide community views to the principal 

for consideration.The advisory committee could also 

provide input into the development of the canteen policy. 

Once a committee has been established, members can 

be elected to fill certain roles.These may vary according 

to the needs in the school. All committees require: 

■ a chairperson – responsible for running committee 

meetings 

■ a secretary – responsible for issuing meeting agendas, 

taking minutes of meetings, publishing the minutes 

according to agreed procedures. 

If the committee is operating the canteen on behalf of 

the parent body, a treasurer will be needed who is 

responsible for signing the canteen cheques and 

preparing and checking canteen financial records. 

There are other roles and responsibilities members of 

the committee may choose to undertake that provide 

support for the canteen manager.These include 

preparing the volunteer rosters, organising theme days 

and creating promotional materials. 

Where to go for help? 

For information and fact sheets on the roles and 

responsibilities of the canteen committee, go to 

www.schoolcanteens.org.au and source information 

from the parent organisation information for your 

school sector. 

CASE STUDY 

School: Meadowbank 

Public School 

In response to the Fresh Tastes 

Strategy, the school community at 

Meadowbank Public School decided to establish 

a canteen committee and develop a canteen policy. 

An invitation to join a canteen committee was 

sent out in the school newsletter. Meeting times 

were established and the committee decided to 

start by developing a canteen policy that would 

form the basis for decision-making related to the 

school canteen. 

Once the policy was developed a draft was 

published in the school newsletter.The committee 

also included a copy of the proposed menu under 

the new policy. Feedback from the school 

community was received.The adoption of the new 

policy with only one small amendment occurred 

at a P&C meeting. 

TIP 

Let the school community know about the 

canteen committee in the school newsletter. 

Call for new members and explain the 

advantages of committee membership. 

Ask people with particular skills to help out. 

10 

GETTING READY

11 

GETTING READY cont... 

Get informed 

The canteen committee needs to develop a good 

understanding of the requirements of the Fresh Tastes 

Strategy.There are several resources, organisations and 

groups that can assist. 

■ The Canteen Menu Planning Guide and 

Communication Kit. 

The Canteen Menu Planning Guide is the companion 

resource to the Fresh Tastes Tool Kit.The Guide was 

briefly described in the introduction on page 3. 

The Communication Kit on CD-ROM is located in 

the back of the Canteen Menu Planning Guide.The 

CD-ROM includes a copy of the Canteen Menu 

Planning Guide, the Occasional Food Criteria and 

Canteen Menu Planner model, allowing additional 

copies to be printed. It also contains a presentation 

and accompanying script on PowerPoint and 

overheads.The presentation outlines why healthy 

canteens are important, the reasons behind the 

Strategy, the requirements in relation to the foods and 

drinks that should be available for sale in the canteen 

TIP 

Consider joining relevant organisations 

and associations that can offer ongoing 

support for the canteen and the committee. 

and some ideas from schools that have started making 

the change towards a Fresh Tastes canteen.The 

presentation should be viewed by the committee as a 

way of enhancing understanding about the Strategy. 

■ Fresh Tastes newsletters 

These newsletters are developed and distributed 

periodically by the Fresh Tastes project team. 

They provide up to date information about the 

Strategy and ideas for implementation. Copies can be 

accessed on health and education websites listed in 

the resource section on page 60. 

■ Parent organisations journals and websites 

Relevant journal articles and manuals are provided by 

parent organisations. See page 60 for web addresses. 

■ NSW School Canteen Association (NSWSCA) 

provides a range of support materials and services.These 

include a website www.schoolcanteens.org.au with a 

Healthy Kids Calculator, fact sheets covering a range of 

canteen issues, the Canteen Buyers Guide and more. 

■ The student body eg the student representative 

council (SRC) in the school. Many students will have 

good ideas to support the Fresh Tastes Strategy. 

■ Canteen network meetings 

These are held in many areas around NSW.They offer 

the opportunity for canteen staff and volunteers to 

share ideas, learn about new foods and discuss issues 

relating to canteen management. 

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CANTEEN MENU PLANNING GUIDE

Communicate with the whole 

school community 

Look for opportunities to communicate with the 

broader school community once the committee is 

familiar with the Strategy.The whole school should be 

kept informed and provided with opportunities to 

contribute and provide feedback along the way. 

There are many opportunities to inform, discuss and 

answer questions about the Strategy. For example: 

■ run an information evening for parents, carers and 

other interested school community members 

■ hold lunchtime, student run information sessions 

about the Strategy 

■ conduct information sessions for canteen volunteers 

■ put snippets about the Strategy and general nutrition 

information in school newsletters 

■ include information about the Strategy and links to 

websites with more information on the school 

internet and intranet site 

■ list canteens as a standing item of business on the 

agenda of parent, staff and school council meetings 

■ talk to the student committee, eg student 

representative council in the school about the changes 

■ keep everyone informed at school assemblies 

■ photocopy and laminate the Occasional Food Criteria 

Table and Canteen Menu Planner and put these up in 

the canteen to remind everyone of the requirements 

of the Strategy 

■ keep local suppliers and distributors informed about 

the Strategy and the changes the school is making to 

the menu. 

TIP 

Check out the Health Promoting Schools 

Framework on page 4. Brainstorm ideas for 

your school. 

CASE STUDY 

School: Old Bar 

Public School 

Old Bar Public School 

used the information in the 

Canteen Menu Planning Guide to put a nutrition 

article in the school newsletter.This included 

information on the appropriate serves of different 

food groups required by children aged 5-12 years. 

They also provided a snapshot of a typical lunch 

box in the 1970’s and one today.This highlighted 

the increase in the energy (kJ) provided in a 

lunchbox today and encouraged parents to 

carefully consider the types of foods and drinks 

that are sent to school as part of their children’s 

recess and lunch. 

12 

GETTING READY

13 



Students want to be involved in a meaningful way 

in school decision-making.They are partners in the 

change process and should be on the canteen 

committee.There are many ways students can actively 

support and promote the Fresh Tastes Strategy. 

Some ideas to involve the student body include the 

following. 

■ Students assess the canteen menu using the Canteen 

Menu Planning Guide and develop ideas for an 

alternate menu or for additions to the existing menu. 

These ideas could be presented and considered at the 

canteen committee meeting. See page 17 Assessing the 

canteen menu. 

■ Run a competition among students to name a new 

food that is going to be introduced into the school 

canteen.The prize on offer for the most creative 

name could be one week’s free lunches. 

■ The student body could decide on four theme days to 

be held throughout the year. Ask the students to name 

the day and select foods and drinks to be sold using 

the Canteen Menu Planning Guide.They could also be 

responsible for advertising the day. 

■ Run a taste test each month or term to trial new 

products before they are introduced. Use a different 

year group each time and ask students for feedback on 

taste, suitability and suggested price. 

■ Promote new food choices or special days at 

school assemblies. 

■ During Design and Technology classes, students could 

develop and market foods that would be suitable for 

sale in the school canteen.These ideas could inform 

the choices the canteen makes. 

■ Design new boards to advertise specials or a colourful 

menu board to promote the new canteen menu. 

■ Develop answers to a set of frequently asked 

questions about the Strategy.These could be 

displayed in the school canteen, added to a school 

intranet page or put into the school newsletter. 

TIP 

Use the PowerPoint presentation on the 

Communication Kit as part of the information 

sessions that are held. The presentation can be 

shown in total or in sections, depending on the 

time available and the audience. These sessions 

will stimulate discussion and provide ideas and 

suggestions that can be considered by the 

committee in the planning phase.


Before developing a canteen policy a sound knowledge 

and understanding of all the practices and processes that 

are involved in operating a canteen is needed.This will 

result in a sound workable policy. At the school level, a 

canteen policy can document the way in which the 

school is going to meet the requirements of the Fresh 

Tastes NSW Healthy School Canteen Strategy and 

outlines the processes for the operation and financial 

management of the school canteen. 

A school canteen policy needs to be easily understood, 

concise and useful for the people working with it. 

A school canteen policy: 

■ defines the role and activities of the canteen 

■ guides the operation and management of the canteen 

■ sets goals for the canteen 

■ clarifies what the school community expects from 

the canteen 

■ reflects the values and practices of the school 

community. 

The school canteen policy is endorsed by the whole 

school community. It should be referred to when 

making decisions about the canteen and reviewed 

regularly to ensure it remains up to date. 

A school canteen policy will reflect the type of canteen 

that exists within the school such as volunteer run, 

school managed with paid staff and volunteers, operated 

by the parent organisation in the school or under 

licence to a contractor. 

Review or development of a canteen 

policy 

Many school canteens already have a policy document 

that may need to be revised to meet the requirements of 

the Fresh Tastes Strategy. 

The following steps could be followed to review or 

develop a canteen policy. 

Key steps 

■ Provide a copy of the current policy or a model 

policy to all committee members. 

■ Discuss the policy documents at a committee meeting. 

■ Identify the areas in the policy that need to be changed 

to meet the requirements of the Fresh Tastes Strategy. 

■ Prepare an interim policy and make it available to the 

school community for comment. 

■ Have the policy approved at a formal meeting, eg the 

meeting of the parent organisation in the school. 

■ Implement the policy and review it at least once a year. 

14 

GETTING READY

15 


Contents of a school canteen policy 

The policy document itself can be quite brief with more 

detailed information contained in a supporting document. 

The following areas should be covered in a 

comprehensive policy. 

■ Rationale – reasons for the policy 

■ Aims 

■ Operation of the canteen 

■ Foods sold 

■ Promotion 

■ Procedures – ordering, purchasing equipment, 

stocktaking, banking 

■ Profit 

■ Financial recordkeeping 

■ Hygiene 

■ Staffing 

Use the Canteen Policy template and support document 

on the CD-ROM as a guide when developing the 

school canteen policy. 

Refer to the 

CD-ROM for 

this Template 

CHECK YOUR PROGRESS 

A canteen committee is functioning and 

working towards implementing the 


A canteen policy has been developed 

to incorporate the Fresh Tastes strategy 

changes, or 

An existing canteen policy has been 

reviewed to incorporate the Fresh 

Tastes Strategy changes. 

The committee has collected and 

assessed all relevant resources to 

assist them in the implementation 

process and has connected with 

support organisations. 

The committee is communicating about 

the Fresh Tastes Strategy with the 

school community on a regular basis.

SECTION 3 

Assessing the canteen menu 


16 

ASSESSING THE CURRENT SITUATION

17 

ASSESSING THE CURRENT SITUATION 

Section 2 outlined how the canteen committee can gain 

a clear understanding of what is required of a Fresh 

Tastes school canteen and gather relevant resources for 

use in assessing the current situation. 

This section includes: 

■ a guide to assessing the canteen menu against the 

requirements of the Fresh Tastes Strategy 

■ the Canteen Improvement Checklist that can be used to 

review a range of canteen management practices and 

identify areas for improvement. 

Checklist 


■ The canteen committee has used the Canteen 

Menu Planning Guide to identify the foods and 

drinks on the current canteen menu that fit into 

the RED, AMBER/GREEN segments of the 

Canteen Menu Planner. 

■ The canteen committee has used the Canteen 

Improvement Checklist to stimulate discussion 

and identify practices the canteen does well 

and those that could be improved. 


Before assessing the current canteen menu, review 

section two of the PowerPoint presentation (on the 

CD-ROM located in the back of the Canteen Menu 

Planning Guide).This will help in understanding the 

Canteen Menu Planner 

concept and the 

requirements of the 


Provide a copy of the 

canteen menu to each 

committee member. 

Look at each food or 

drink listed on the 

canteen menu and 

those available in 

vending machines.


STEP 1 

STEP 2 

Identify foods and drinks that fit into AMBER and GREEN 

Once all foods that fit into the RED segment have been identified, see pages 7 and 8 

of the Canteen Menu Planning Guide for details about the types of foods that fit into GREEN and 

highlight these foods.The remaining foods will fit into AMBER. 

Complete the same process for foods and drinks in vending machines. 

STEP 3 

Look at the overall mix 

Now that all foods and drinks on the menu and in vending machines have been 

identified as GREEN, AMBER or RED look at the overall mix of foods available. 

STEP 4 

TIP 

Identify foods and drinks that fit into RED 

To decide whether a food or drink fits into the RED segment of the Canteen Menu 

Planner use the following sections of the Canteen Menu Planning Guide. 

■ Types of foods that fit into RED listed on page 11. 

■ The Ready Reckoner on pages 19-24. Look for those foods that have RED or AMBER symbols in the 

‘Likely part of the Food Spectrum’ column. 

■ If, after looking at the information on these pages in the Canteen Menu Planning Guide, it is still unclear 

as to whether a product fits into the RED segment, look at the Nutrition Information Panel on the label 

of the product and compare this information with the correct food or drink category on the Occasional 

Food Criteria Table (Appendix 1 page 13 of the Canteen Menu Planning Guide).The information on 

reading food labels on pages 14 to 16 of the Guide may be helpful at this point. 

■ When looking at a snack food or drink, use the serve size sold in the canteen as this may differ from the 

size of the serving of food or drink listed on the label. 

■ The NSW School Canteen Association website www.schoolcanteens.org.au contains the Healthy Kids 

Calculator which provides another way to determine where products fit within the Canteen Menu 

Planner. By entering information from the Nutrition Information Panel on the label of a product, the 

calculator can determine if that food is RED.The calculator also provides ideas for alternative foods. 

Discuss your findings 

Discuss the number of RED foods and drinks that need to be repositioned as ‘Occasional’ rather than 

everyday choices. Consider the number and sales volume of GREEN and AMBER foods.The canteen’s mark up 

schedule can be helpful as it shows the sales volume of each item. 

Use RED, ORANGE and GREEN coloured 

pencils or highlighters to shade where 

food and drinks on the menu fit within 

the Canteen Menu Planner. 

TIP 

Identifying the mix of foods and drinks 

on the current canteen menu will form 

the basis for designing a Fresh Tastes 

menu. Further information is provided in 

Section 4 to assist with this process. 

18 

ASSESSING THE CURRENT SITUATION

19 

ASSESSING THE CURRENT SITUATION cont... 


In addition to reviewing the types of foods and drinks 

offered for sale through the canteen, successful 

implementation of the Strategy requires careful 

attention to a number of other matters. 

The following Canteen Improvement Checklist identifies 

the key elements for success to achieve a Fresh Tastes 

canteen. Each one can be explored and discussed by the 

canteen committee and areas for improvement identified 

and documented. 

If the canteen’s practice meets the key element described 

then a tick should be entered in the ‘yes’ column. If it is 

not met or only partially met, comments need to be 

entered into the ‘Areas that need improvement’ column 

following committee discussion.An example of such 

comment is included as the first item. 

CANTEEN IMPROVEMENT CHECKLIST 

Key elements of success Yes Areas that need improvement 

✔ (provide details) 

CANTEEN COMMITTEE 

A functioning canteen committee, eg The committee consists of canteen volunteers. 

with representation from the staff, students Needs broader school community representation. 

and parents is operating in the school. 

The canteen committee is well informed 

about the Fresh Tastes Strategy and has 

accessed all relevant resources. 

The canteen committee regularly communicates 

information to the school community about the 

Fresh Tastes Strategy and the school’s plans for change. 

CANTEEN MENU 

Go to Section 5 for more information on 

designing a Fresh Tastes canteen menu. 

Sales volume figures from the canteen mark up 

schedule show that foods and drinks that fall 

into the GREEN segment of the Canteen Menu 

Planner dominate the menu. 

Canteen staff are well informed about the 

Fresh Tastes Strategy and have access to 

information about healthier food products. 

Healthier food choices are offered at prices 

students can afford. 

The canteen has a policy of pricing healthier 

choices more competitively. 

The canteen has reliable, regular access to 

healthier food products. 

If desired, two ‘Occasional’ food days have been 

identified each term on the school calendar.

Vending machines stock only foods and drinks that 

fall into the GREEN or AMBER segments of the 

Canteen Menu Planner. 

The canteen menu is planned with student 

input and includes food choices acceptable 

to the students. 

The canteen offers foods and drinks at breakfast, 

recess and lunch in response to the needs 

identified in the school. 

POLICY 

The canteen has a comprehensive policy developed 

in consultation with the school community that 

includes information on foods sold, canteen 

operations and management. 

The canteen policy is regularly reviewed and updated. 

CLASSROOM LINKS 

Students receive nutrition messages throughout 

the school that are consistent and reinforce each other 

(eg fundraising, classroom rewards). 

The canteen models the nutrition education messages 

students have been learning in the classroom. 

PROMOTION 

The canteen offers daily/weekly specials that are well 

promoted and feature healthy foods and ‘meal deals’. 

Feedback is sought from members of the school 

community when introducing new foods. 

Healthier food choices are well promoted to students. 

The menu is clearly displayed in the canteen and 

advertised to students, parents and carers. 

FUNDRAISING 

All fundraising activities involving the canteen 

meet the requirements of the Strategy. 

MANAGEMENT ISSUES 

Standard procedures are available in a written 

form for all paid staff and volunteers. 

Canteen tasks are organised in the most efficient way. 

There are enough serving areas to prevent long 

queues at recess and lunchtime. 




ASSESSING THE CURRENT SITUATION 

20

21 

ASSESSING THE CURRENT SITUATION cont... 




FOOD SAFETY AND HYGIENE 

Food safety is a key part of the canteen’s operation. 

The canteen manager/supervisor has obtained 

appropriate training in safe food handling to meet 

legislative requirements. 

Key canteen staff (paid or volunteer) have obtained 

training at the canteen in the national competency 

‘Follow workplace hygiene procedures’. 

Foods are stored and served safely at the 

correct temperature. 

The canteen has a food safety plan 

STAFF 

There are enough staff (paid or volunteer) to run 

the canteen efficiently. 

The staff have a clear understanding about their role 

in the canteen. 

The canteen staff are valued and viewed as part of 

school staff. 

EQUIPMENT 

The canteen has adequate equipment to prepare and 

serve foods and drinks in line with the Strategy. 

Sections 4 and 5 provide tools and hints on ways to prioritise and take action on the areas 

identified for improvement in the Canteen Improvement Checklist. 

The current canteen menu has been 

assessed against the requirements of the 


Foods and drinks that fit into the 

‘Occasional’ food segment have been 

identified on the current menu and in 

vending machines. 


Refer to the 

CD-ROM for 

this Template 

Current canteen practices have 

been evaluated against the key elements 

of success identified in the Canteen 

Improvement Checklist. 

Areas for improvement have been 

discussed and documented on the 

checklist.

SECTION 4 

Developing an action plan 

The Canteen Action Planner 

Moving to a Fresh Tastes 

canteen 

Designing a Fresh Tastes menu 

Choosing foods for the canteen 

menu 

Sample Fresh Tastes canteen 

menus 

DEVELOPING ACTIONS & ALTERNATIVES 

22

23 


In Section 3 the committee assessed the current canteen 

menu, collected information on current practices and 

identified areas for improvement using the Canteen 

Improvement Checklist.This information will be used as 

the committee starts developing actions and alternatives. 

This section contains: 

■ the action planning process (including the Canteen 

Action Planner template) for working through issues/ 

concerns related to the operation of the canteen 

■ important considerations when choosing foods for a 

Fresh Tastes menu 

■ sample Fresh Tastes menus 

■ information on ways of introducing healthier 

food choices. 


■ An action plan that prioritises the areas for 

improvement in the canteen is developed by the 

committee. 

■ An approach to the introduction of healthier 

foods into the canteen is developed that meets 

the needs of the school community. 

■ A Fresh Tastes menu is planned and developed 

that meets the requirements of the Strategy and 

features a variety of healthy food choices that 

are tasty, attractive, good quality and served at 

the correct temperature. 

Developing an Action Plan 

The Canteen Action Planner provided in this section can 

help the canteen committee to prioritise issues of 

concern and record the activities that will move the 

canteen towards providing and promoting healthier 

food choices for students. 

The Canteen Action Planner takes the committee 

through the following steps. 

1. Prioritise issues Look at the areas for improvement 

identified in the Canteen Improvement Checklist. 

Questions the committee may consider include: 

■ what is the committee going to address first and 

what activities can be left until later? 

■ what are the more urgent issues? 

■ what operational issues need to be addressed early on 

to support the phasing in of healthier foods choices?

2. Explore options Discuss the range of possible 

solutions to the issues identified and develop creative 

ways of addressing each issue. Identify resources to 

support the committee in this process. 

3. Select one or more preferred options that best suit 

the canteen situation. 

4. Identify strategies that will be used to implement 

the options selected. 

5. Set timelines or dates for implementation of the 

selected options. 

6. Delegate people to be responsible for implementing 

the options. 

7. Record the outcome after the change has been made. 

The sample on page 25 shows how the Canteen Action 

Planner could be used to explore the issues of not 

enough volunteers in the canteen and time consuming 

preparation of fresh foods. 

Note:To document decisions about changes to the menu 

itself, ie phasing in new foods, see pages 27-28 on 

designing a Fresh Tastes menu and introducing new foods. 

A Phasing in New Foods template is provided to record 

decisions about alternatives to be tried, timing, feedback, 

final selections for the menu and promotional ideas. 

CASE STUDY 

School: Normanhurst 

Boys High School 

A group of the canteen’s regular 

customers conducted a trial of 

reduced fat sausage rolls.The boys taste tested five 

varieties of reduced fat sausage rolls and selected the 

alternative they preferred.These were then 

introduced into the canteen with promotion in the 

school newsletter to let the school community 

know about the decision-making process. 


24

25 

CANTEEN ACTION PLANNER 

Issue Options Preferred option/s Strategies Timeline Who Outcome 

12 new volunteers recruited 

over a period of 6 months 

Canteen committee 

president & the canteen 

Term 4 

■ Speak at the new parents orientation day 

Recruit more volunteers 

1. Employ a paid manager 

Example 

Term 4 

■ Send an invitation to join the canteen 

volunteer staff to all new parents in the 

information kits 

2. Recruit more volunteers 

manager 

Not enough volunteers in the 

canteen 

3. Pay more staff 

Each 

newsletter 

4. Open the canteen fewer days 

■ Regularly publish the roster in the 

newsletter to publicly acknowledge 

those parents who are volunteering 

5. Streamline work processes in 

the canteen 

Each 

newsletter 

■ Snippet in the newsletter 

6. Streamline the menu to reduce 

the workload 

For option 2 see page 34 in Section 5 for 

more “how to” information 

A 30% increase in the 

number of rolls, wraps and 

Canteen manager to 

prepare instruction 

Term 3 

■ Prepare all filling ingredients prior to 

starting production of rolls, sandwiches 

and wraps 

Reorganise workflow 

practices in the canteen 

Buy in 

Example 

■ ready to eat options 

sandwiches produced in a 

shorter time frame 

sheets 

Preparing fresh food is too 

time consuming 

Term 3 

■ salad vegetables that are 

washed and cut up or grated 

Committee member to 

type them up and 

laminate them 

■ Put up instruction sheets for the 

production of sandwich roll and wrap 

fillings 

Reorganise workflow practices 

in the canteen 

Term 3 

Canteen manager to 

source appropriate 

■ Purchase take away style containers for 

storing prepared vegetables 

See Section 5 for more 

information on workflow 

containers from 

packaging supplier 

and organisation 

Refer to the 

CD-ROM for 

this Template

DEVELOPING ACTIONS & ALTERNATIVES cont... 

Moving to a Fresh Tastes canteen 

menu 

Moving to a Fresh Tastes canteen menu can be done in 

different ways. Options are outlined below. 

Close the canteen for a short period of time and 

reopen with a new menu selection for the students 

and staff.The time chosen could be at the end of a 

school term or at the end of the school year.This can 

work well particularly if it is supported with strong 

classroom links, promotion and good communication 

with the whole school community. 

‘RED’ foods are phased out and healthier choices 

brought into the menu to replace them eg soft drinks 

CASE STUDY 

School: 

Keira Technology 

High School 

A great initiative at Keira Technology 

High was the replacement of vending machines 

containing soft drinks and confectionery with 

two different vending machines, one containing 

only water and the other a variety of flavoured 

milks and juices. Soft drinks are no longer sold 

on school premises. 

The canteen manager reports that initially profits 

decreased, however the students have adjusted their 

buying practices and choose water, juice and milk 

instead of soft drinks. During warmer weather 

600 bottles of water were being sold from the 

vending machine each week.This is almost up to 

the level of soft drinks sold in previous years. 

Profits are good on bottled water. 

More healthy food options are offered on the 

menu. Good sellers include: 

■ toasted chicken and sweet chilli sauce wraps 

■ chicken burgers 

■ cheese burgers 

■ salad rolls and wraps 

■ freshly made fruit salad 

■ macaroni cheese. 

are replaced with reduced fat, flavoured milk alternatives 

and bottled water, standard pies are replaced with 

reduced fat alternatives of a reasonable serve size.There is 

no need for a ‘one for one’ replacement for all items that 

are phased out.This may be the opportunity to 

streamline the canteen menu. 

If the committee decides to use the phased approach to 

changing the menu the Phasing in New Foods template on 

page 27 can be used to guide and record decisions. 

See Appendix 3 on page 57 for further information on 

food and drink alternatives. 

Bring new choices into the menu and promote 

these well. Phase out foods once the new products are 

selling well. 

CASE STUDY 

School: Marist Brothers 

Parramatta 

A decision was made to 

introduce only healthier options 

into the school canteen. 

The canteen closed at the end of term 1 and opened 

in term 2 with a new layout and menu.The new 

canteen is self service and the boys have the options 

of sandwiches, focaccias, salads, fruit salads, reduced 

fat hot dogs, burgers, milks, juices, water, popcorn, 

muesli bars, cereals, fruit juice and slushees (served in 

moderate sized cups).These are paid for at cash 

registers once selections have been made. 


26

27 

PHASING IN NEW FOODS TEMPLATE 

Foods/drinks to Alternatives to be trialled Timing Promotional ideas Feedback from customers Final selection for the menu 

be phased out 

Will offer fruit in season 

Liked the new varieties of fruit on 

offer 

Week 5 Term 3 SRC to produce posters on the fruits and muffin 

based pizzas available 

Mini fruit muffins 

Example 

Warm muffins in the winter months 

Cut up fruit 

Apple slice 

Varieties of canned fruits chilled in 

summer 

Enjoyed the fruit muffins warm 

Promote as value for money 

Small canned fruits (pre-portioned 

and easy to store – no wastage) 

Doughnut 

Canned fruits – value for money 

Posters on building healthy bones with calcium 

rich foods 

Large muffins 

Muffin based pizzas will be offered 

– toppings varied to add interest 

Pizzas very popular 

Fruit buns 

Custard tarts 

Yoghurts popular 

Tooth friendly snack choices 

Chunks of fruit bread 

Large cake slices 

Muffin based mini pizzas 

Snack deals – muffins and fruit 

Reduced fat yoghurts 

Cheese sticks 

Stock vending machine currently 

containing soft drink with fruit 

juice, water, sports waters and diet 

soft drinks (that meet the criteria) 

Flavoured milks popular 

Term 4 Gain support from the SRC to promote the new 

contents of the vending machines 

Reduced fat flavoured milks 

Example 

Juices and water more popular in 

summer 

Drinking yoghurts 

Soft drinks from the RED 

segment in vending machines 

Use promotional materials provided by the 

companies in appropriate locations around the 

Water 

Stock new vending machines with 

reduced fat milks, fruit juice, water 

Would like warm drinks to be 

available 

school 

Fruit juices 

Sports waters 

and yoghurts 

Diet soft drinks 

Using the Phasing in New Foods template 

Refer to the 

CD-ROM for 

this Template 

■ select a food or drink or group of foods and drinks to be changed ■ look for alternatives ■ allocate a time to introduce changes ■ consider 

promotional ideas for the new food or drink ■ get feedback from the customers – students and staff ■ make a final selection for the menu


Designing a Fresh Tastes canteen 

menu 

At this point in the process the canteen committee 

may decide to design and develop a Fresh Tastes 

canteen menu.This will depend on the option the 

committee has decided on ie open with a new menu 

at the start of a new term or introduce new foods in a 

phased approach. If taking a phased approach, the 

menu is likely to evolve rather than be designed all at 

once ie a revised menu each term. 

Alternatively, the committee may prefer to work 

through Section 5 ‘Getting on with the Job’, and gain 

further hints and tips on managing a Fresh Tastes 

canteen before re-designing the menu. 

When re-designing the menu consider the aspects 

covered in ‘Choosing foods for the menu’ on page 29. 

The resources listed below will also assist in the process. 

RESOURCES 

From the Fresh Tastes Tool Kit 

- The assessment of the current canteen menu 

pages 17-18 

- Sample canteen menu page 29 

- Fresh Tastes Menu Templates on the CD-ROM 

(There are two templates one suitable for primary 

and the other for secondary school menus) 

- Setting selling prices page 45 

- Snack food ideas page 57 

- Sandwiches, wraps and rolls page 56 

From the Canteen Menu Planning Guide 

- Ready Reckoner pages 19-24 

- Occasional Food Criteria Table page 13 

■ Nutrition Information Panels on product labels 

■ NSW School Canteen Association Canteen 

Buyers Guide 

■ Canteen distributor lists 

■ Recipes currently used in the canteen 

■ New ideas for foods and drinks from students 

and other committee members 

CASE STUDY 

School: Our Lady of the 

Sacred Heart College 

Kensington 

Students can start the day with 

yoghurts, fruit, cheese and tomato or 

cheese and ham rolls, milks and juices for breakfast. 

Sandwiches and salad boxes as well as reduced fat 

meat pies and pasties are some of the menu items 

available at lunchtime. Meal deals such as falafel or 

salad rolls and a reduced fat ice cream are offered 

to introduce new foods, accommodate local needs 

and add interest and variety to the menu.The 

menu in this school is streamlined and well priced. 

This increases both sales volume and profit. 

28 

DEVELOPING ACTIONS & ALTERNATIVES

29 


Choosing foods for the menu 

Growing children and adolescents need nutritious food 

to keep them physically active, healthy and mentally 

alert.A Fresh Tastes menu offers foods and drinks that are 

tasty, appealing to students, good quality and served at 

the correct temperature.The menu should also aim to 

include as many foods as possible from the GREEN 

segment of the Canteen Menu Planner. 

There are many practical considerations when designing 

a Fresh Tastes menu. 

Consider the following points. 

■ Don’t make the menu too extensive. Provide an 

appropriate number of choices to keep the menu 

interesting, manageable and profitable. Offer customers 

a core of food items that seldom change and add 

variety by providing specials at certain times, or days 

of the week, or on the summer or winter menu. 

■ Change the types of foods available at recess and lunch 

to ensure there are healthy, satisfying choices on offer. 

For example the current menu may contain a number 

of lines of confectionery, crisps and cakes available at 

recess.These could be replaced with yoghurts, fresh 

fruits, bread-based mini pizzas and cheese subs/melts. 

■ Avoid large serve sizes of foods that fit into the 

AMBER segment of the Canteen Menu Planner. Order 

in smaller serves of commercial food products where 

available. Prepare smaller serve sizes of foods and drinks 

that are made or packaged on the premises. 

■ Promote healthy ‘meal deals’ on the menu.This 

provides value for money and encourages the concept 

of combining foods to create healthy meals. 

■ Add interesting, enticing descriptions and names for 

menu categories and foods on the menu. 

■ Price foods and drinks appropriately for the student 

market. 

Sample Fresh Tastes menus 

Two styles of sample menus are provided on the 

CD-Rom. One has been designed for a primary 

school and the other for a secondary school. Use 

the templates as a starting point when developing 

the school canteen menu. 


An action plan designed by the 

committee is in place. 

All menu planning issues have been 

taken into consideration in designing a 

Fresh Tastes menu. 

A decision about the introduction of 

foods into the canteen has been made. 

The foods will either be 

– introduced all at once, or 

– phased in over an identified time 

period. 

A Fresh Tastes menu has been planned. 

or 

The phasing in process has 

commenced. 

Some key points to note on the sample menus. 

■ There is a balance between the GREEN and 

AMBER foods on the menu ie AMBER foods don’t 

dominate the menu 

■ There are no RED foods listed on the menu as these 

are only provided on designated ‘Occasional’ food days. 

■ The same ingredients appear on the menu in a 

variety of different ways.This allows the ordering of 

stock and the organisation and workflow in the 

canteen to be streamlined. 

Refer to the 

CD-ROM for 

this Template

SECTION 5 

Fresh Tastes canteen @ a glance 


Managing hygiene 

Managing and ordering stock 

Organisation and workflow 

Managing food 



GETTING ON WITH THE JOB 

30

31 


Managing a Fresh Tastes canteen 

In Section 4 the canteen committee developed an 

action plan for moving towards a Fresh Tastes canteen. 

This section provides information on a range of key 

practice areas within the canteen; namely the 

management of staff, food, stock, organisation and 

workflow, money and promotion. Attention to all these 

areas will support changes made to the menu and 

enhance the success of the canteen. 


■ Healthier food choices are well promoted to 

customers. 

■ Canteen tasks are organised in the most 

efficient way. 

■ Food safety is a key part of the canteen’s operation. 

■ There are enough staff (paid or volunteer) to run 

the canteen efficiently when it is open. 

■ The canteen has adequate equipment to prepare 

and serve foods and drinks in line with the Strategy. 

MEAL DEAL 

A Fresh Tastes canteen is primarily an educational 

resource that offers the school community a consistent, 

quality food service. Making healthy choices easy 

choices in the canteen involves sound management and 

good organisation. 

The diagram on the opposite page provides an overview 

of practices in the school canteen that must be managed 

well in the successful implementation of a Fresh Tastes 

canteen. Each of these practices is explored in more 

detail throughout this section.

FRESH TASTES CANTEEN @ A GLANCE 

CANTEEN MANAGEMENT 

The canteen manager plans, organises, coordinates 

and monitors all the canteen’s activities. 

HYGIENE/FOOD TEMPERATURE 

All foods and drinks are served at the 

appropriate temperature.This involves careful 

timing and appropriate heating and storage of all 

foods and drinks in the canteen. 

MANAGING MONEY 

The canteen is financially viable through 

efficient management of all resources.This 

involves accounting for all the canteen’s money 

and stock. Selling prices are set to cover all costs 

and make a profit. 

PRESENTATION AND POSITIONING 

All customers can clearly see the options when 

standing at the counter. 

MANAGING STOCK 

An ordering and receiving system is in place. 

STUDENT INVOLVEMENT 

Students provide input into and support for 

the canteen. 

MANAGING FOOD 

The menu has healthy nutritious foods on 

offer that meet the requirements of the Fresh 

Tastes Strategy. 

Foods on offer are appealing and flavoursome. 

This is achieved through attention to appearance, 

colour, taste, aroma and texture of foods. 

A Fresh Tastes menu provides a core of food items 

that seldom change to enable the canteen to 

operate in a manageable and profitable manner. 

Recipes are modified to make them more 

nutritious (eg muffins, pikelets, salads). 

MANAGING PROMOTION 

New foods are well promoted.The menu is 

clearly displayed in the canteen. Parents are 

informed about the menu through the school 

newsletter and on the school website. 

WORKFLOW AND ORGANISATION 

Tasks are planned and organised in the most 

efficient way. 

MANAGING EQUIPMENT 

All equipment is well maintained and 

appropriate for the canteen’s needs. 


32

33 

GETTING ON WITH THE JOB cont... 


How the canteen is managed can be as important as the 

foods it buys and sells in the successful implementation 

of a Fresh Tastes canteen. 

The canteen manager, whether paid or voluntary, plays 

an important role in the management of a successful 

canteen. Managers lead by example as they guide and 

influence the work of volunteers or other paid staff. 

They can help establish team spirit in the canteen and 

provide a friendly, welcoming work environment. 

Careful attention to the following can improve the ability 

of a canteen to implement menu changes successfully. 

Planning 

This involves looking ahead, working out what needs to 

be achieved, determining the best sequence for the jobs 

at hand and communicating this to the staff. 

TIP 

Give each volunteer a canteen kit 

containing information on: 

■ canteen policy 

■ the menu 

■ the roster 

■ hygiene information 

■ the provision of food 

for volunteers. 

Organising and coordinating 

This includes organising and coordinating all of the 

following resources within the canteen. 

People – preparing volunteer rosters, breaks for 

morning tea and lunch during the day, attracting, 

thanking and rewarding volunteers and working as an 

effective team member. 

Food – ensuring safe, good quality food is prepared and 

served each day in a consistent manner. 

Equipment – maintaining well functioning equipment 

and submitting requests for additional or replacement 

equipment where required. 

Time – ensuring food is ready for service at particular 

times. If a lunch order system is used, all orders need to 

be ready just before the bell to simplify pick-up. 

Money – keeping track of the money at all times. If the 

canteen uses cash registers ensuring that the totals are 

rung-off at the end of each trading period during the 

day, maintaining a standard float, ensuring that the 

banking is done each day and money is not accumulated 

in the canteen.All stock should be paid for by cheque 

with only a small petty cash account in operation. 

Monitoring 

This requires an awareness of everything that is 

happening in the canteen. Examples include monitoring 

stock, food handling practices, the quality of foods and 

drinks delivered and served in the canteen, volunteer 

rosters (eg are there still enough volunteers halfway 

through the year?), the success of special days, meal deals 

and other promotions run through the canteen. 

Monitoring also means being well informed about what 

is happening in the school eg camps, excursions, sports 

days, designated ‘Occasional’ food days, and the parent 

organisation’s activities within the school. All of these 

have an impact on the amount of food prepared by the 

canteen on a particular day or the quantity of stock 

ordered by the school.

Attracting volunteers 

Volunteers are a valuable resource in the school canteen 

and should be appreciated and made to feel welcome. 

There are many benefits volunteers gain from working 

in the canteen.These include: 

■ contributing to the school community and the health 

of the students in the school 

■ making new friends 

■ learning new skills 

■ gaining the opportunity to 

strengthen their knowledge 

of English if it is currently 

their second language 

■ gaining skills that may be 

used in other 

employment. 

TIP 

Have a lucky draw for canteen volunteers 

each term where they receive a ticket in the 

draw for each day worked. 

These benefits can be promoted to parents in a variety 

of ways to encourage them to become canteen 

volunteers.These include: 

■ presentations at orientation days 

■ holding a canteen open day 

■ sending out personalised letters requesting help. 

It is important that volunteers know what is expected of 

them and have been shown the requirements of each task 

they carry out in the canteen.The canteen manager or a 

committee member should take the time to orientate new 

volunteers.Written instructions and information posted 

on the wall can be helpful reminders for volunteers. 

Keeping volunteers 

Volunteers are more likely to continue to work in the 

canteen when they enjoy themselves and feel valued. 

This can be achieved by: 

■ regularly listing the canteen roster in school 

newsletters 

■ holding end of year parties 

■ developing a buddy system 

■ a visit from the principal to the canteen from time 

to time 

■ thank you afternoon teas provided by the students 

■ providing incentives/rewards for volunteers. 

34 

GETTING ON WITH THE JOB

35 


Managing hygiene & food safety 

Whatever changes are implemented, attention must 

always be paid to hygiene and food safety.The national 

Food Safety Standards provide the minimum 

requirements to handle food safely.The Standards 

identify the responsibilities of both the proprietor of a 

food business and the food handlers. Depending on the 

organisation of the school canteen this responsibility 

may rest with the school principal, the parent body or 

the canteen manager.The Standards apply to both 

volunteers and paid canteen workers. All school canteens 

need to notify the NSW Food Authority of their 

contact details. See the Resource section page 60 for 

further information. 

Everyone working in the canteen must have the skills 

and knowledge to handle food safely and prevent 

contamination that can lead to food poisoning. 

The following are 

examples of potentially 

hazardous foods if 

incorrectly prepared & 

stored 

■ Raw meats, cooked meats and foods 

containing them such as meat pies, lasagne, 

spaghetti bolognaise. 

■ Dairy products and foods containing them such 

as milk, custard, dairy based desserts. 

■ Processed fruits and vegetables such as prepared 

salads, ready to eat vegetable packs. 

■ Cooked rice and pasta. 

■ Processed foods containing eggs, beans, nuts and 

soya bean products. 

■ Seafood eg cooked prawns and crab meat. 

In 

the temperature 

danger zone ie 

between 5ºC and 60ºC 

some bacteria can 

double on these foods 

every twenty 

minutes 

■ Other foods containing foods listed above eg 

sandwiches. 

There are three main types of food contamination. 

■ Physical – includes hair, dirt, insects, and pieces of 

plastic or glass in food. 

■ Chemical – includes insect sprays, detergents or 

sanitisers getting into food. 

■ Microbiological – bacteria and viruses found on 

hands, on vegetables, in raw meat and on our clothes 

that get into food. 

Bacteria need time, temperature, moisture and 

food to multiply.The types of bacteria that 

can cause food poisoning multiply 

quickly on potentially 

hazardous food. 

Safe food handling 

This applies to receiving, cooking, 

serving and holding food. It also applies to 

packaging and cleaning procedures. 

Receiving food 

Always check the date marked on goods that are 

delivered (where applicable). 

Food prepared at home by canteen staff 

and provided for sale in the canteen 

The canteen is responsible for the sale of safe food. Any 

food sold through the canteen must fully comply with 

the Food Safety Standards legislation.This means that 

the person preparing the food at home for the canteen 

must be a registered food business. 

TIP 

Date Marking 

Use by date – Food should not be sold beyond the 

use by date as it may not be safe to eat. 

Best before date – the date recommended by the 

manufacturer so the food can be eaten in the best 

quality condition. 

Use a probe thermometer to check the 

temperature of foods or the storage 

space you are keeping them in. 

To 

stop bacteria 

multiplying on food 

Keep it COLD 

– below 5ºC 

Keep it HOT 

– above 60ºC

TIP 

Storing food 

Keep food covered to protect it 

from contamination. Label and 

date all foods in the refrigerator 

and freezer. 

Raw foods should be stored at 

the bottom of fridges and ready 

to eat foods at the top. 

Frozen foods should be hard 

when tapped.There should be 

no condensation on the outside 

of packages as this indicates they 

are starting to melt. 

Preparing food 

Hands should be washed thoroughly.Try not to touch 

foods with bare hands – use tongs, utensils or gloves. 

Long hair should be tied back. 

Thaw foods in the refrigerator or microwave on defrost. 

Once thawed, use foods as soon as possible. Do not 

refreeze thawed foods. 

Wash fruit and vegetables thoroughly before use. 

Prepare food fresh each day. Apply the FIFO (First In 

First Out) principle if food has been prepared in 

advance. Never mix old and new food.Take food 

ingredients out as required and use the principles of 

good workflow to complete jobs quickly and put 

ingredients and finished food items in the refrigerator. 

For more information and fact sheets go to 

www.foodstandards.gov.au 

Go to Food Safety: 

Wash hands or change gloves between 

handling money and unwrapped foods. 

3.2.1 – Food Safety Programs 

3.2.2 – Practices & General Requirements 

3.2.3 – Food Premises & Equipment 

Hands should be washed and chopping boards and 

knives changed or cleaned thoroughly when the type of 

food being chopped changes eg cooked meats to 

washed vegetables. Some canteens have different 

coloured boards for different purposes eg red for raw 

meat, green for vegetables. 

Cooking 

Raw meats naturally contain bacteria. Meat needs to be 

cooked thoroughly to kill bacteria. An internal 

temperature of 75ºC is needed in foods such as chicken 

nuggets to kill bacteria. 

Heating 

Many canteen foods arrive in the canteen precooked and 

require heating.The most common piece of equipment 

is a food warmer. Foods placed in food warmers need to 

rapidly heat to a temperature of 60ºC or above within 

two hours.The food can then be held in the food 

warmer for a further two hours at a lower temperature. 

After a total of 4 hours it should be thrown away. 

Food Display 

There are many different ways foods are displayed and 

served in school canteens. Cover or wrap all food on 

display in clear plastic wrap or paper. Display any 

potentially hazardous foods under temperature control 

eg hot foods such as pastas, pies, pizzas above 60ºC and 

sandwiches, salads and milk drinks below 5ºC. 

Serving food 

Use tongs to serve bulk items directly to students. 

This can also help eliminate packaging. 

Cleaning 

Frequent regular cleaning of the canteen will minimise 

the risk of contamination and food poisoning. Some 

points to consider include: 

■ clean and sanitise benches before starting food 

preparation 

■ clean work benches, sinks and floors daily 

■ replace dishcloths and tea towels daily 

■ clean refrigerators and stoves weekly and storage 

cupboards regularly. 


36

37 


Managing stock in the canteen 

The main aim when managing stock is to maintain the 

lowest level of stock whilst having sufficient stock to 

use or sell. 

Effective purchasing to meet the requirements of the 

Fresh Tastes Strategy means buying products: 

■ of the right quality 

■ in the right quantity 

■ for the right price 

■ at the right time. 

There should be one person in the canteen responsible 

for ordering stock including foods, drinks, packaging 

and cleaning materials.This helps to prevent overordering 

or double ordering and maintains consistency. 

To work out when to order stock, look at the food and 

drink requirements and how long it takes for the 

supplier to deliver the order. If possible try to order 

frequently so more perishable stock does not have to be 

stored for long periods of time. If the school is in an 

area where it is difficult to access stock frequently it is 

better to access products with a longer shelf life. 

Suppliers 

When selecting a supplier, look for suppliers who: 

■ are local, if possible 

■ keep the canteen manager informed of product 

availability and price increases 

■ provide competitively priced products 

■ allow reasonable payment terms 

■ are able to deliver to the school canteen 

at appropriate times 

■ handle food safely (use refrigerated vehicles for chilled 

and frozen products and deliver fresh products in a 

covered vehicle) 

■ offer specials or deals that meet the requirements of 

the Fresh Tastes Strategy including free promotional 

material, discounts and equipment. 

Ordering 

When ordering stock: 

■ check the stock currently in the canteen – a supplier 

product list can be used.This is a list developed by the 

canteen manager containing information on each 

supplier and the products that the canteen orders from 

them. A manager can take a quick look at the stock 

on hand and decide how much of each item is 

needed in the next order 

■ assess how well foods and drinks are selling. Ordering 

will depend on the canteen menu and sales 

■ consider seasonal changes 

■ keep a record of exactly what was ordered.

Hints and Tips 

■ Storage space in canteens is often limited. Aim to have 

only the stock that is needed on hand. Order 

frequently as this reduces the risk of stock spoiling. 

■ Regular stocktakes should be done as the canteen 

needs to account for all stock. Aim to have as little 

stock as possible left over at the end of a term to 

avoid losing stock due to refrigeration breakdown, 

power failure or other unforeseen circumstances over 

the holidays. 

■ Apply the FIFO (First In First Out) principle. Always 

use the oldest stock in storage before the newer stock. 

Do this by moving old stock to the front of shelves in 

the refrigeration unit and on storage shelves and place 

the new stock behind it. 

■ Reduce the price of slow moving stock.As long as it 

is within the use by date stated on the package, it is 

better to sell the stock at cost and recoup some money 

than throw it away. 

Receiving 

When the stock arrives in the canteen check the 

delivery docket and supplier’s invoice against the order. 

Check the date marked on goods where appropriate. 

Check for price increases and adjust the canteen selling 

price on items if required. 

Once the canteen committee has designed a Fresh Tastes 

menu use the school calendar to: 

■ plan ahead for any holidays, sporting or cultural 

events, open days or excursions that may affect 

canteen sales or change the types of foods being sold 

■ identify special days or theme days that promote 

healthy food choices 

■ identify the two ‘Occasional’ food days that the school 

is going to have each term and the types of foods that 

will be sold on these occasions.Try to link the 

‘Occasional’ food day to an event in the school 

calendar.When ordering for ‘Occasional’ food days, 

don’t over order, as the stock purchased may not keep 

until the next time it is going to be used. 

If the canteen orders stock for an event organised by the 

school or parent body, keep the orders separate from 

stock ordered for canteen sales. If not, the mark up 

schedule for the canteen will be incorrect as products 

ordered have not actually been sold through the canteen. 

38 


39 


Workflow in the canteen 

Good workflow in the canteen is crucial. It ensures food 

is fresh and attractive, reduces wastage and maximises 

the amount of food that can be prepared in the time 

available.Workflow planning means organising tasks in a 

logical order to make the work easier.To do this, 

simplify the tasks that need to be done. 

Consider: 

■ timing –when do different foods need to be ready? 

■ equipment availability – what equipment is needed to 

prepare, cook, or heat and serve foods? 

■ task allocation – who is doing each job? 

■ preparation and cooking times to ensure all foods will 

be ready to serve at the same time. 

Good workflow involves: 

■ minimum movement and back tracking 

■ efficient use of space 

■ appropriate use of equipment 

■ the application of safe food handling techniques 

■ minimum expenditure of time and effort by all 

canteen staff, for maximum output. 

The principles of good workflow should be applied to 

the following tasks in the canteen: 

■ receiving products 

■ storing foods and drinks 

■ preparing foods 

■ packaging 

■ holding – both hot and cold foods 

■ serving foods and drinks 

■ cleaning. 

TIP 

Standard instructions for the cut and 

quantity of each salad vegetable to be 

prepared for the sandwiches, rolls and 

wraps to be made each day should be 

pinned on the wall near the bench where 

these items are made. This means all staff 

know what needs to be prepared and how 

it should be stored ready for use. 

Suggested workflow for sandwiches, rolls, 

focaccias, wraps and burgers 

Making sandwiches, rolls, wraps, toasted sandwiches, 

focaccias and burgers can be a quick, simple operation 

when efficient methods are used, as outlined below. 

Prepare all the filling ingredients for the sandwiches, 

rolls, wraps and salads first: 

■ wash all vegetables well 

■ shred lettuce, peel carrots, slice tomatoes, grate carrot 

and cheese, drain beetroot etc. 

■ put all ingredients in re-sealable, stackable containers. 

(Rectangular take away food containers seal and stack 

well and are easy to label.)

■ For sandwich preparation, arrange the containers of 

filling ingredients behind the bread board within 

easy reach. 

■ Make up one type of sandwich or roll at a time. Only 

lay out enough bread for 10 sandwiches at a time 

(approx. 1 loaf of bread). Crusts can be used for bread 

cases or breadcrumbs. 

■ Pair the bread slices – top slice above the bottom slice. 

■ Use a spreader or spatula rather than a knife to 

spread margarine thinly – it provides a barrier on the 

For wraps (made from Lebanese bread) 

■ Roll these carefully and firmly. 

■ Cut the wrap diagonally to show the contents 

and wrap in plastic wrap – not too tightly as 

the contents will be affected. 

TIP 

When making large numbers of 

sandwiches keep bread from drying out 

by covering it with plastic or a clean 

damp tea towel. 

bread and prevents the sandwich from becoming 

soggy. For toasted jaffles, only spread margarine on 

the outside of the bread to reduce the total fat 

content of the sandwich.There is adequate oil in 

focaccias to prevent sticking in the sandwich maker. 

■ Place the filling on the bottom layer of bread. 

■ Cut using a sandwich guide and serrated bread knife. 

Wrap straight away to prevent drying out. Some 

canteens use sandwich packaging for better display. 

For burgers 

■ Prepare all the buns with salad in advance and add the meat, 

fish, chicken or vegetable patty last (to maintain the correct 

temperature). The burgers can then be wrapped in paper or 

put into plastic clams for easy stacking and distribution. 

Develop a system for labelling the burgers to prevent 

confusion, for example ‘CH’ for a burger with cheese. 


40

41 


Managing food 

How foods are presented can be as important as what 

foods are presented. Canteens can support the 

development of positive attitudes and behaviour 

towards food among students. 

The foods and drinks offered in the canteen need to be 

nutritious, varied, quick and easy to prepare, appetising 

and well presented to appeal to students.The following 

information provides practical ways to work with food 

to achieve these aims. 

Ideas for new food and drink items can be found in the 

Ready Reckoner pages 19-24 in the Canteen Menu 

Planning Guide, through food distributors, the NSW 

School Canteen Association – Canteen Buyers Guide or 

at Canteen Food Expos. See promotion pages 46-47 for 

ideas on ways to add variety to the canteen menu. 

Variety 

A Fresh Tastes menu provides a core of items that seldom 

change to enable the canteen to operate in a 

manageable and profitable way.‘Old favourites’ will 

always have a place, however add variety and interest to 

the menu through daily or weekly specials suited to the 

season. Some canteens offer certain items for sale on a 

particular day of the week eg burgers on a Friday – this 

means all the preparation for that item is done on one 

day. Offer different serve sizes of foods where possible to 

meet the varied needs of the students. 

TIP 

Before removing slow moving stock, 

check that it is not there to cater for 

students with a specific medical 

condition or cultural need. 

As a guide, a balance between offering sufficient 

choice and variety for customers and minimising 

preparation, storage and heating requirements, may 

be to limit the menu to: 

■ no more than 10 sandwich fillings (see suggestions 

in the Appendix 2 on page 56) 

■ no more than 12 snacks available at recess and 

lunch 

■ no more than 8 hot food varieties, including snacks 

■ no more than 6 frozen items 

■ water and no more than 3 types of milk and 

3 flavours of juice. 

Too many choices on the menu may mean sales for 

individual items are reduced to a point where it is 

not profitable to continue selling them. 

Food appeal 

Interesting contrasts in 

colour, flavour 

and texture can be 

achieved with the 

addition of fresh, crunchy 

vegetables in salads, 

burgers, rolls and wraps. 

Serve a variety of quality 

fruits in season. Fruit that 

is cut up and served in 

chunks or as a fruit salad is 

popular with students and gives them the opportunity 

to try new fruits and vegetables. 

Presentation and positioning 

How are foods presented? Look at the canteen from 

the customers’ perspective – what can students see 

when they are at the counter? Attractively displayed 

foods and drinks, with choices positioned at the front 

of the counter and in prominent positions in the 

fridges, sell well.Take care with presentation of 

individual foods eg wrap sandwiches and rolls in clear 

plastic so the contents can be easily seen. Foods should 

look like, and be, good value for money.

TIP 

Sandwiches, rolls and wraps 

Well priced sandwiches, rolls and wraps are filling and 

nutritious and have proved to be very popular in many 

schools.When presented well they have great visual 

appeal. Students like anything rolled or in rolls. Add 

variety by using a range of breads on the menu. Fresh 

salad vegetables add flavour, colour and texture. 

See organisation and workflow pages 39-40, for more 

information on sandwich making. 

Go to Appendix 2 on page 56 for ideas for sandwich 

fillings and a quantity guide for fillings. 

Salads 

Salads can be made more nutritious and filling by 

combining salad vegetables and fruits eg add sultanas and 

pineapple.Add to the salad with canned salads eg mixed 

beans. Cheese, cold lean meats, canned tuna or salmon, 

egg or legumes can be added as a protein source. 

A slice or two of bread is also a good accompaniment. 

Be careful not to price salads too high. 

TIP 

Use point of sale materials 

containing the name of the food 

and price to help promote the food. 

Small acrylic picture frames make 

ideal pricing holders. 

Noodles 

to go 

$3 

If volunteer numbers are limited consider 

buying prepared salad ingredients in bulk. 

Meal & snack deals 

These are standardised lunches and snacks that are 

bought as a package. Meal and snack deals support 

the implementation of the Fresh Tastes Strategy 

because they can: 

■ encourage students to eat a nutritional balance of foods 

■ streamline lunch and snack production 

■ make ordering easy 

■ promote healthier choices and new foods on the 

canteen menu 

■ offer students value for money 

■ provide an opportunity to team up choices from 

AMBER and GREEN and in some instances 

improve the nutritional balance when a GREEN 

choice is added. 

Meal deal ideas 

■ Soup with a bread roll and a piece of fruit. 

■ Cheese and salad sandwich and a fruit juice. 

■ Salad roll, small milk drink and a piece of fruit. 

■ Burger (lean meat patty and salad), small carton of 

flavoured reduced fat milk and a piece of fruit. 

Snack meal deals 

■ Fruit bun, cheese stick and a small mandarin. 

■ Popcorn and a small bag of unsalted nuts. 

■ Hot cheese melt and a small fruit juice. 

■ Cheese and crackers and a pear. 

■ Ham, cheese and pineapple muffin melt and 

a small apple. 

■ Muesli bars and yoghurt. 

■ Cereal and fruit. 

42 


43 


Hot food choices 

The type and number of hot food choices available will 

depend on the season and the equipment available to 

cook the food, to heat it and keep it hot. Many 

commercial hot foods fit into the AMBER segment of 

the Canteen Menu Planner. Some schools do not offer 

these choices every day.They are offered on different 

days of the week so the heating and service is more 

manageable and so they don’t dominate the menu. 

There are many hot food choices that may be included 

on the canteen menu.These include: 

■ baked stuffed potatoes 

■ flat bread pizzas 

■ burgers served with 

salad 

■ reduced fat hot dogs 

■ reduced fat meat pies and sausage rolls 

■ burritos 

■ noodles 

■ pastas eg spaghetti bolognaise, lasagne 

■ chicken drumsticks served with salad 

■ jaffles 

■ hot cheese rolls 

■ soups. 

Refer to the Canteen 

Menu Planning Guide 

pages 9 and 10 and 

the Ready Reckoner pages 19-24. 

Snack deal ideas 

Snacks can provide as much a part of children’s and 

adolescent’s daily intake as meals, and so should be 

nutritious. 

There is a variety of snack foods that can be provided as 

part of a healthy canteen menu See Appendix 3 page 57. 

Breakfasts 

Many canteens serve breakfast before school. Nutritious 

choices should be on offer in the morning. 

These include: 

■ breakfast cereals served with milk 

■ fruit juice 

■ fruit toast 

■ toasted sandwiches 

■ yoghurts 

■ fresh fruit 

■ fruit salad 

■ milk drinks (warm & cold) 

■ toast 

■ muffins. 

Drinks 

There are many choices of nutritious drinks available for 

the canteen. Milks are a rich source of calcium and 

many other nutrients important for children and 

adolescents. Choices include: milks, full fat and reduced 

fat (plain and flavoured), milkshakes, soy milks, 

soyshakes. In the winter months offer warm milk drinks 

as an option.Water is a good thirst quencher and should 

be encouraged. Juices in small serve sizes chilled or 

frozen provide variety. Plain water and milk are the best 

drinks for teeth between meals.


Operating a financially successful canteen 

It is not just the food that is sold that determines profit. 

There are many canteen management issues that also 

play a part. Operating a financially successful canteen 

involves managing the canteen’s resources efficiently to 

meet both the goals of the Fresh Tastes Strategy and the 

school’s canteen policy.This includes: 

■ knowing what the canteen spends and earns 

■ accounting for all the canteen’s money and stock. 

Some canteens now use cash registers to help with 

this process. 

■ working out the cost price of all items (ie how much 

does it cost the canteen to make or buy the product) 

■ setting selling prices to cover all costs and make a profit. 

For a canteen to operate as a profitable business, income 

must be greater than the costs involved in running the 

canteen. Costing foods accurately is an important part of 

making sure all costs in the canteen can be met. 

The cost of a food or drink can be calculated by: 

■ using the wholesale price of the food or drink 

■ adding up the cost of all the ingredients that make up 

a food or drink 

■ including the cost of packaging of the food or drink 

where appropriate. 

Many canteens also have the following costs. 

■ The cost of employees including wages, workers 

compensation insurance, superannuation and long 

service leave. 

■ Electricity, gas and water. 

■ Equipment, including ongoing maintenance. 

Costing 

In the next column are three examples of costing 

products. A sandwich and wrap made in the canteen and 

a commercially made lasagne. 

A SALAD SANDWICH 

Ingredients Cost 

Tomato 0.16 

Grated carrot 0.07 

Shredded lettuce 0.03 

Sliced cucumber 0.16 

Beetroot 0.05 

2 slices bread 0.31 

Packaging – plastic wrap 0.02 

Total cost 0.80 

A CHICKEN WRAP 

Ingredients Cost 

Tomato 0.16 

Grated carrot 0.07 

Shredded lettuce 0.03 

Sliced cucumber 0.18 

Grated cheese 0.20 

Chicken (50g) 0.65 

Lebanese bread 0.32 

Packaging – plastic wrap 0.02 

Total cost 1.63 

A FROZEN SERVE OF LASAGNE 

Cost 

1 x 220g serve frozen lasagne 1.54 


44

45 


Setting selling prices 

The canteen sets selling prices to cover costs.The mark 

up is the difference between the wholesale price of the 

food (cost) and the selling price. 

When setting the selling prices for foods and drinks the 

canteen committee should consider the following. 

■ What is the cost of the food to the canteen? 

■ What are the other costs involved in running the 

canteen? 

■ What would be a reasonable price to pay in order to 

gain sales? 

■ Is there competition from other shops nearby? 

■ Does the canteen have a policy of lower prices on 

foods and drinks in the GREEN segment and higher 

prices on foods less healthy foods? 

The canteen mark up schedule shows the % mark up 

on each item and the sales volume of each food and 

drink item.The mark up schedule can help the canteen 

determine the average mark up to use. Some school 

canteens use a standard gross profit for all items ie they 

apply a standard mark up of approximately 33% to all 

items. Others choose to mark up the less healthy choices 

and mark down those items that are more healthy. 

The selling price can also be set using the 

supplier’s recommended 

retail price. If the canteen 

does not choose to sell at 

this price, it is important to 

regularly check for price 

increases using supplier 

invoices. 

For further information on 

mark up schedules and other 

areas of canteen financial 

management see publications 

from your school sector and parent organisation. 

How to minimise canteen costs 

There are several ways to minimise costs in the canteen. 

■ Provide clear instructions for all canteen staff to 

ensure that all foods and drinks are prepared and sold 

in standard serve sizes eg the same quantity of filling 

each time for sandwiches and rolls. 

■ Use portion control equipment so serves of foods and 

drinks are the same each time the product is made. 

■ Avoid unnecessary packaging and wrapping. 

■ Put procedures in place to provide accountability for 

all products and money in the canteen. 

■ Sell foods and drinks nearing their use by date at a 

reduced price to avoid a total loss. 

TIP 

Review the costs on all items regularly. 

Use the school newsletter to let 

customers know about price changes. 

Don’t wait until the menu is updated.


Once a healthy Fresh Tastes canteen menu has been 

planned, it is important to make sure students, 

teachers and parents know what is available for sale 

and are encouraged to buy it. Marketing and 

promotion of the new menu will assist in this process. 

Both are very important aspects of running a 

successful Fresh Tastes canteen. 

Marketing has been defined as a planned process that 

brings together buyers and sellers at a profit. 

Marketing is getting the right product in the right 

place at the right time at the right price using the 

right promotion to attract customers who will buy. 

Student surveys 

To market the canteen and the foods for sale, an 

understanding of the lifestyles, ideas, interests and the fads 

of students is important.The student body eg the SRC is 

well placed to carry out surveys of students to find out 

this kind of information for the canteen committee. 

They could find out about some or all of the following. 

■ How well certain products are being received by the 

canteen’s customers. 

■ Do students consider the price of the products mean 

good value for money? 

■ Do the students know about the product? 

■ Are the students satisfied with the canteen service? 

This information can be used to select products and put 

pricing and promotional strategies in place. 

Product 

Products for sale in school canteens should meet the 

Fresh Tastes Strategy requirements.There are many 

examples of the types of foods and drinks that can be 

made available for sale in the school canteen in Managing 

food page 41 and in the Canteen Menu Planning Guide. 

Place 

Place can mean many things. A helpful way of thinking 

about it is to consider the canteen’s image. Image is a 

combination of factors: what the canteen looks like, the 

food it serves, how food is promoted and how well 

connected the canteen is to the school and its 

community. Involve the students in creating a positive 

image for the canteen. Some ideas for creating an image 

include naming the canteen.This could be done by 

holding a competition for the students. Examples of 

names include the Fuel Tank,the Food Factory and Tuck In. 

Improving the canteen environment. 

■ Artistic students could 

design eye catching 

murals and easy to read 

menu boards to let 

students know what is 

available while they queue. 

■ Repaint and refurbish the canteen environment 

– give it a new look. Use some of the canteen profits 

to improve canteen equipment and the work 

environment for the canteen staff. 

■ Create a space outside that is pleasant for eating. Some 

schools have space to put tables with umbrellas. 

■ Aprons for canteen workers give a professional 

look to the canteen area and are an important 

hygiene measure. 

TIP 

A well-positioned menu board speeds up 

the serving process. Being easy to update 

with removable plastic lettering and numbering, 

it is a worthy long term investment. 

46 


47 


Place cont… 

■ Promote the canteen as a positive part of the school 

community in the school newsletter. 

■ Put the canteen menu and other relevant information 

on the school intranet and/or internet sites. 

■ Provide a canteen service to support school activities 

eg staff lunches and sports days. 

■ Be supportive of classroom activities. 

Price 

Students want variety at a price they can afford.They 

want value for money. Price products to sell. Keep 

pricing simple, as this is easier for staff and customers 

(eg $1.50 is preferable to $1.49). Always check the 

selling price with the students.They will compare the 

cost with what they pay outside school. 

Refer to setting selling prices on page 45 for 

more information. 

TIP 

Some Primary schools have a “What can 

I buy for this?” poster that shows 10c, 

20c, 50c coins and a list of foods that 

can be bought with each one. 

Promotion 

Active product promotion is essential when changing 

the canteen menu to healthier products as it generates 

sales. Products sell best when they sound interesting to 

the customer and the customer feels they are going to 

get an immediate benefit by choosing that food. Keep 

this in mind when creating an image for foods and 

drinks. Apply the ideas in the promotion checklist as 

these ideas can often increase the popularity of the food 

or drink. Put this into practice on the printed canteen 

menu or menu board, as well as for individual foods. See 

the Resources on page 60 for websites with more ideas 

for successful promotions. 

PROMOTION CHECKLIST 

Know the audience. 

Use their language/terms/symbols/icons. 

Sell a benefit/lifestyle/image. 

Use motivating/descriptive/sensory 

words eg ‘delicious’, ‘mouthwatering’, 

‘scrumptious’. 

Use branding for the foods and drinks, 

not generic terms eg name a burger 

after your school, or give a meal deal 

a special name. 

Use theme foods/days, specials, sampling, 

meal and snack deals, giveaways. Rotate 

foods through the menu. 


Promotions for healthier food and drink 

options in the canteen are being done. 

Organisation of canteen tasks has 

been streamlined. 

Food safety and hygiene practices are 

being implemented. 

Enough staff members (paid or 

volunteer) are available for efficient 

operation of the canteen. 

Adequate equipment to prepare and 

serve foods and drinks in line with the 

NSW Healthy School Canteen Strategy 

is available in the canteen.

SECTION 6 



Moving beyond the canteen to 

embrace a healthy school 

nutrition environment 


MAINTAINING THE MOMENTUM 

48

49 



Once a Fresh Tastes canteen has been achieved, it needs 

to be maintained.There is a need for continuous 

improvement and an awareness that this needs to be 

built into the management process.There are a number 

of ways that this can be done as shown below. 

■ Re-visit the Canteen Improvement Checklist and 

identify any areas for improvement. These may be 

areas that were not a priority earlier on and can now 

be focused on, or areas that have slipped and need 

some attention. 

■ Review the School Canteen Policy.This document 

needs to be reviewed annually to ensure that it reflects 

current thinking and practices related to the canteen. 

An up-to-date canteen policy provides clear direction 

to the canteen committee and canteen staff about the 

philosophy and operation of the canteen. 

■ Re-visit the preferred options and strategies that were 

selected and documented on the Canteen Action Planner. 

Check that these were successful and if not, reconsider 

alternatives that were suggested during the planning 

phase as some of these may be more effective. 

■ Seek feedback from the broader school community 

on a range of issues related to satisfaction with the 

canteen. Also invite new ideas and suggestions for 

change.These may include: 

- creative ideas for promotions 

- new food ideas, including commercial and canteenprepared 

foods 

- ways of involving students in the operation of the 

canteen and promotion of healthy foods 

- ways to reduce packaging and wastage, making the 

canteen more ‘environmentally-friendly’ 

- ways to attract and keep volunteers. 

■ Encourage the active participation of students.This is 

very important to the ongoing success of the school 

canteen. Students can be involved in many ways and 

the student body within the school can help to 

identify these. Some examples include surveying 

fellow students, developing promotional materials, 

drafting letters to parents, membership of the canteen 

committee and working in the canteen. 

■ Invite new people onto the canteen committee. New 

members often bring creative ideas and enthusiasm and 

may identify issues that have not previously been noted. 

■ The canteen can be a useful resource to support 

classroom teaching. Classroom links can be made in a 

range of subjects such as Creative Arts, HSIE, PD/H/PE, 

Mathematics, Science, Design and Food Technology.

CASE STUDY 

School: Leumeah 

High School 

Students in Years 8–11 

gain valuable insight into the 

operation of a food outlet during the 8 week 

school canteen work experience program.This is 

an opportunity to make learning practical and 

significant for students. It draws clear connections 

with real world contexts outside the classroom. 

The program has been operating for over 20 years. 

Students are fully involved in the day-to-day 

operation of the school canteen. 

Delicious, healthy food that is good value for 

money is offered every day. The students develop 

their communication skills and expand their 

nutrition knowledge. Evelyn O’ Donnell, the 

canteen manager, helps students contextualise their 

work-based learning within the broader school and 

community environment. For example, they 

recycle jars to the art department and send food 

scraps over to the agriculture department, raising 

awareness of waste management.When students 

successfully complete the program they earn a 

Work Experience Certificate and an efficiency rating. 

The benefits to both the students and the school 

are enormous. 


Achieving a Fresh Tastes canteen is cause for 

celebration. It will often have been achieved through 

the hard work and dedication of canteen committee 

members and the canteen staff. Making a public 

announcement about this success acknowledges the 

hard work of these people. It also makes it clear to the 

school and the broader community that the school 

values and supports the nutritional health and wellbeing 

of students and that this is demonstrated by 

providing a Fresh Tastes canteen. 

Some ideas for celebrating success include: 

■ reporting on the success of the Strategy in the 

school newsletter 

■ inviting the local media to run a ‘good news’ story 

on the canteen 

■ organising a ‘Celebrate success in the canteen’ 

morning tea for all those involved and the broader 

school community. 


50

51 

MAINTAINING THE MOMENTUM cont... 

Moving beyond the canteen to 

embrace a healthy school nutrition 

environment 

The Fresh Tastes Strategy focuses on achieving a healthy 

school canteen.There are a number of other ways that 

healthy eating can be actively supported within the 

school thereby providing consistency across all areas. 

The Health Promoting Schools Framework shown below 

provides some ideas under the three key action areas. 

CURRICULUM, TEACHING 

& LEARNING 

■ Students use the Dietary Guidelines for 

Children & Adolescents and the Australian 

Guide to Healthy Eating to evaluate their 

own eating patterns. 

■ Students develop nutrition posters and 

promotional materials for the canteen. 

■ Healthy rewards are provided for good work 

in the classroom. 

■ Students gain work experience in the canteen. 

PARTNERSHIPS AND SERVICES 

■ Healthy eating is promoted in the school newsletter. 

■ Parents are encouraged to provide healthy lunches 

and snacks in lunch boxes. 

■ The canteen accesses the support services of the 

NSW School Canteen Association. 

■ Canteen staff attend canteen network meetings. 

■ Healthy fundraising initiatives are used. 

Some of these initiatives fit within the role of the 

canteen committee while others may be initiated by the 

parent body or other groups within the school. 

By choosing initiatives under each of the three key areas, 

schools can foster greater links across different parts of the 

school. It also means the whole school community is 

involved in the changes and ensures greater sustainability 

for a healthier school nutrition environment. 

The planning process outlined in this tool kit could be 

used to implement other healthy nutrition strategies. 

SCHOOL ORGANISATION, 

ETHOS & ENVIRONMENT 

■ Drinking water is readily available. 

■ Healthy food posters are displayed around the school. 

■ The canteen offers breakfast. 

■ All organic waste is composted. 

■ A healthy school canteen policy is displayed and 

reviewed regularly. 

■ Comfortable shady spaces are available to eat lunch. 

■ Canteen sells water bottles and toothbrushes with the 

school logo. 

■ A classroom ‘fruit break’ occurs mid-morning. 

■ A vegetable garden is set up in the school grounds. 

■ The canteen manager is paid to attend relevant 

training programs. 

■ Students and teachers are surveyed to find out what 

they would like from the school canteen.


Fundraising activities are an important part of most 

school communities.They can be an excellent way of 

involving everyone in the school in health promoting 

activities and they can often be ‘friend raisers’ as well. 

There are many fundraising ideas that can raise revenue 

for the school and complement the nutrition and health 

messages taught in the classroom. Healthy fundraising 

can also reinforce the work of the canteen in promoting 

healthy food choices. 

Some examples of broad areas of healthy fundraising 

that support the Fresh Tastes Strategy include: 

■ healthy barbeques 

■ physical activity – eg walk-a-thons, fun runs, bike-athons, 

round robin sporting competitions at lunchtime 

organised by students eg soccer, basketball, netball 

■ leisure, culture and the arts – eg local cinemas run 

preview screenings of new movies and a percentage of 

the profit comes back to the school, production of a 

school recipe book, student talent quests, art shows 

■ supporting other health issue fundraisers eg Red Nose 

Day, Jeans For Genes Day, Daffodil Day, Jump Rope 

For Heart 

■ other – mufti days, selling sun screen, car boot sales 

and renting the school grounds for markets. 

These ideas and more will be included in a Healthy 

Fundraising Guide. 

52 

MAINTAINING THE MOMENTUM

53 

MAINTAINING THE MOMENTUM cont... 

School: Rockdale Primary School 

– School Kids Café 

The school was concerned about the eating habits of 

the children and wanted to develop a whole school 

approach to food and nutrition two years ago (for 

which they received a seeding grant from the Area 

Health Service).The change process included 

forming a canteen committee consisting of parents, 

students and teachers and developing and 

implementing a canteen policy which gave positive 

support to where the school wanted to go with the 

canteen. Students participated in nutrition units of 

work in the classroom and nutrition workshops for 

parents were held.The school joined the NSW 

School Canteen Association, receiving bronze 

accreditation for the first time in 2002. Reports that 

children’s behaviour and concentration have 

improved with healthier choices in the canteen have 

helped maintain the changes. 

A new licensee took on a 3 year licence in October 

2003. Further improvements to the canteen was a 

core criterion of the tender, as decided by staff and 

parents.The new manager has changed the canteen’s 

name to School Kids Café, developed a new menu 

and developed a new logo that accompanies all 

written material. Products are promoted through the 

price list, signs and posters around the canteen, 

announcements in assembly, letters to parents, taste 

CASE STUDY 

testing for students and 

parents and a letter in the 

school enrolment pack. 

Special days have been held eg 

Halloween, and a special menu was 

available for SRC fundraising ‘Whacky hair day’. 

Birthday cards are given to students entitling them to 

a healthy canteen treat. A Halal menu and food 

handling system is now in place. Children have been 

involved in making signs and decorations for the new 

canteen. Stage appropriate units on nutrition and 

healthy eating are studied in all classes at the 

beginning of Term 1. At the completion of this unit 

parents are invited to attend a healthy breakfast at the 

school and many contribute food to the event. 

The canteen plays a very important role in the school 

as it supports classroom learning and is benefiting the 

children’s health.The canteen is always looking at 

ways to maintain the momentum including more 

student involvement, investigating reversing the recess 

and lunch break; continuing to research and improve 

the menu; linking more with classroom activities and 

designing a dining area outside the canteen. A new 

mural around the canteen has been designed and 

painted by the students. Enthusiasm for healthy 

eating, promoted by the canteen and the strong 

support of the school community have been key 

factors in the success of the School Kids Café.

APPENDICES 

Guidelines for a healthy licensed 

school food service 


Snack ideas 

Successful makeovers – 

recipe modification 

Resources 

APPENDIX 

54

55 

APPENDIX 1 

Guidelines for a healthy licensed 

school canteen service in 

Department of Education and 

Training schools 

The Canteen Lease Information package was replaced 

with the Canteen Licence Information for Schools package 

(August 2004).This package has been redesigned to 

meet the requirements of the Retail Leases Act and 

incorporates the Fresh Tastes Strategy requirements. 

Applicants now put in tenders for a licensed school 

canteen food service. 

Before licensing a school canteen or extending an 

existing lease agreement, Government school principals 

must contact the Department of Education and 

Training – School & Regional Financial Operations to 

obtain approval to proceed with a tender and obtain a 

Canteen Licence Information package. 

The Canteen Licence Information package contains the 

following information: 

■ a planning guide 

■ the methods of canteen operation for your school 

■ departmental requirements and approval processes 

■ sample advertisements 

■ canteen licence agreement 

■ tender document. 

This package is available from: 

School & Regional Financial Operations 

telephone 13 10 72 

fax 1300 300 165 

email sfs.unit@det.nsw.edu.au 

website at: 

http://detwww.det.nsw.edu.au/finance/schools/ 

Here are some of the Frequently Asked Questions 

that arise in relation to the Fresh Tastes Strategy and 

licensed canteens. 

FAQ’s 

Do we need to meet the Strategy requirements 

if we have a licensed canteen? 

Licensed canteens are required to meet the Strategy 

requirements. 

To what extent does the principal have control 

over the menu? 

The extent of control a principal has over the canteen’s 

menu will depend on the current licence agreement. 

If the sample licence agreement provided by School, 

Regional and Financial Operations was used, the menu 

can be reviewed annually under the provisions of the 

contract. For any new licence agreements there is clear 

stipulation in the documentation that they comply with 

the NSW Healthy School Canteen Strategy. Menus 

must be attached to each tender document. 

What do I need to specify in the School 

Canteen Service tender? 

This detail is found in the Canteen Licence Information for 

Schools package (August 2004). Principals must contact 

School and Regional Financial Operations to seek 

advice before licensing a canteen or amending the 

licence agreement. 

Is the school community consulted through 

a committee or an interview panel to cull 

the tenders? 

A tender evaluation committee must be established. 

More information on establishing a tender evaluation 

committee can be found in the Canteen Licence 

Information for Schools package. 

What is the role of school community 

members in the review process? 

They can continue to act as a canteen advisory 

committee for menu review purposes. 

Can volunteers help in a licensed canteen? 

There is no specification in the agreement that 

volunteers can or cannot work in the canteen. 

However it is necessary for the contractor to check 

insurance arrangements under the Workcover Act.

APPENDIX 2 


Bread ideas: Wholemeal, wholegrain, rolls of different 

shapes, pita breads, lavash bread, focaccia, Lebanese, rye. 

Spreads: Use polyunsaturated or monounsaturated 

margarines or polyunsaturated mayonnaise. Spread thinly. 

Ideas of fillings for sandwiches, rolls and wraps include: 

■ salad (shredded lettuce, grated carrot, 

tomato, beetroot, cucumber, sprouts) 

■ grated carrots and sultana 

Lean chicken with: 

■ salad 

■ coleslaw 

■ combine chicken in diced celery and natural yoghurt 

■ low fat mayonnaise served with lettuce 

■ tandoori flavour, cucumber and yoghurt 

■ sweet chilli and salad 

■ satay and salad 

Lean red meats: 

■ roast beef 

■ minced meat 

■ lamb kebabs 

Egg with: 

■ low fat mayonnaise and lettuce 

■ salad 

Lean ham with: 

■ salad 

■ seeded mustard, tomato, lettuce 

■ chutney and lettuce 

Tuna (in spring water or vegetable oil) with: 

■ pineapple and lettuce 

■ tomato and cucumber 

■ low fat mayonnaise and shallots 

Cheese (reduced fat) with: 

■ salad 

■ tomato 

■ ricotta cheese with carrot and sultanas 

Other fillings: 

■ baked beans 

■ peanut butter, grated carrot and sultanas 

(check school policy) 

■ hummus, tomato, cucumber 

■ falafel (sliced), tomato and lettuce 

Sandwich and roll fillings – Quantity Guide (to assist with ordering and standardised serves) 

Ingredients per sandwich/roll 10 Sandwiches/rolls 50 Sandwiches/rolls 

SALAD VEGETABLES 

Carrot grated, 1 tablespoon 2 medium 8 medium 

Lettuce, finely shredded, 2-3 tablespoons 1/4 medium 1 medium 

Tomato, thinly sliced, 2-3 slices 3 medium 15 medium 

Cucumber, 2 slices 1 small 3 large 

Pineapple, thinly sliced, 1 slice 10 slices (1 x 440g) 50 slices (5 x 440g) 

MEAT, FISH, EGGS AND ALTERNATIVES 

Baked beans, 2 tablespoons 1 x 440g can 2 x 900g cans 

Cheese, sliced, 1 slice 10 slices (250g) 50 slices (1.25kg) 

Cheese, grated, 2 tablespoons 200g 1kg 

Eggs, hard boiled, half an egg mashed 

with milk/low fat mayonnaise 5 x 60g eggs 25 x 60g eggs 

Ham, sliced, 1 slice 10 slices (250g) 50 slices (1.25kg) 

Meats, cold, sliced, 1 slice 10 slices (250g) 50 slices (1.25kg) 

Chicken meat, free flow, 2 tablespoons 500g 2.5kg 

Tuna, salmon, 1 1 /2 -2 tablespoons 1 x 440g 5 x 440g 

SPREADS 

Margarine 100g 500g 

APPENDIX 

56

57 

APPENDIX 3 

Snack ideas 

The following table provides some nutritious snack ideas that can be provided in school canteens. 

Breakfast cereals 

Breakfast Bars* 

Bread sticks 

Bread cases filled with creamed 

corn, ham and cheese 

Bread rolls (hot) filled with reduced 

fat cheese, chicken and mushroom 

Bread roll and margarine 

Cereal based bars* 

Cheese (sticks, cubes, slices, 

cut into shapes) 

Corn cobs 

Crispbread* 

Custard (reduced fat) 

Dried fruit packs 

Fruit bars* 

Finger buns (lightly spread) 

Fruit (fresh, frozen or canned) 

Fruit salad. Try serving with 

custard or yoghurt. 

Fruit juice based ice blocks 

(50% juice or more) 

Fruit in a tub 

Fromage-frais type products 

Frozen fruit pieces (eg pineapple, 

oranges, grapes, kiwi fruit, 

watermelon) 

Garlic or herb bread (lightly spread) 

Ice cream cups* 

Jaffles 

* Check against the Occasional Food Criteria. 

Milkshakes 

Muesli Bars* 

Muffins* 

Muffin Bars* 

Nut & seed combos 

Nut bars* 

Pikelets (plain, fruit & savoury) 

Pita breads – filled with baked 

beans and warmed 

Pizza (muffin or flatbread based) 

Popcorn (unbuttered, without 

sugar coating)* 

Raisin or fruit bread (plain or 

toasted) 

Rice cakes 

Rice crackers* 

Salad bags (carrot, celery, egg, 

cucumber, lettuce and cherry 

tomatoes) 

Scones (plain, fruit, cheese, 

pumpkin) 

Soft pretzels* 

Sorbet* 

Sushi 

Toasted English style muffins 

Wheat biscuits or water crackers 

served with reduced fat cheese 

Vegetables (sticks, pieces or 

wedges) 

Yoghurt (fresh, frozen, plain or fruit)

APPENDIX 4 

Successful makeovers – 

recipe modification 

Many recipes call for more fat, sugar and salt than is 

needed for good flavour and quality. Depending on the 

recipe, substitute or reduce ingredients to decrease fat, 

sugar and salt and add ingredients to increase the fibre 

content and nutritional quality of the food. 

Always test the recipe when making a modification. 

Adjust the ingredients and method until you have a 

consistent result.Trial samples with students. 

Write up the recipe on the Recipe template, which 

includes the ingredients list and instructions as well as 

the cost of packaging the food.The template is found 

on the CD-ROM. 

RECIPE TEMPLATE 

RECIPE/MENU ITEM 

RECIPE 

Ingredients Qty Cost Method 

$ ¢ 

NOTES 

Total cost of ingredients $ 

Number of serves 

Cost per serve $ 

Selling price per serve $ 

Profit per serve $ 

% markup $ 

Date last reviewed 

EASY CHEESE MUFFINS 

1 cup wholemeal self raising flour 

1 cup reduced fat, grated cheese 

Refer to the 

CD-ROM for 

this Template 

1 cup reduced fat milk 

Mix the ingredients together (do not over mix). Spoon 

into lightly greased patty tins. Sprinkle with a small 

amount of paprika. Bake in 200°C oven for 10 minutes. 

VARIATIONS 

Add chopped parsley or shallots, and chopped semi 

dried tomatoes for colour and flavour. 

(Energy 469kJ, Sat. fat 1.6g Fibre 2.3g) 

When modifying recipes, ask three questions: 

1. Can the ingredient be left out? 

Are high fat, salt and sugar ingredients there for 

appearance, or for flavour or texture? 

2. Can the ingredient be decreased? 

Identify the high fat ingredients, such as oil, margarine, 

butter and cream, ingredients such as syrups, honey and 

sugars and ingredients that are salty. 

3. Can a substitute be used? 

Is there a substitute for any ingredients that can 

improve the nutritional quality of the food? 

PIKELET MIX 

This is a bulk pikelet mixture. It will keep well stored 

in a cool place in an airtight container. 

DRY MIX 

2kg wholemeal flour 

1 kg self raising flour 

4 level tablespoons bicarbonate of soda 

1 cup brown sugar, firmly packed 

500g skim milk powder 

Mix the dry ingredients together and store in an air 

tight container. 

MAKING PIKELETS 

For each cup of this mixture add 1 egg and 1/2 cup 

water. This quantity will make 10-12 pikelets. Add 

more water if the mixture is too thick. Cook on a non 

stick or lightly oiled griddle or electric frypan. Serve 

on the same day or freeze. 

VARIATIONS 

- top with ricotta cheese and fresh strawberries 

- add mashed banana 

- add tinned unsweetened apple pieces 

- add dried fruit such as sultanas or chopped dates 

(Energy 358kJ; Sat. fat 0.6g; Fibre 1.7g) 

58 

APPENDIX

59 

APPENDIX 4 cont... 

Ideas to reduce total fat and kilojoules 

■ In many baked goods such as muffins and cakes, try 

replacing half to all of the fat with unsweetened apple 

puree or low-fat yoghurt. 

■ Use baking and grilling as preferred methods of 

cooking rather than frying. 

■ Replace whole milk with 

reduced fat milk. 

■ Use naturally lower-fat 

cheeses, such as feta or mozzarella, or use 

reduced fat varieties. 25% fat reduced cheese has 

good taste and texture and melts well. 

■ Use reduced fat evaporated milk instead of cream. 

■ Use natural low fat yoghurt as a substitute for 

sour cream. 

Ideas to reduce sugar 

■ In baked goods such as breads and biscuits reduce 

sugar by one quarter to one third. Extra spices 

eg cinnamon or nutmeg or 

flavouring eg vanilla essence 

can be added to compensate 

for reduced sweetness. 

■ Buy unsweetened frozen fruit or fruit 

canned in water or its own juice. 

Reduced 

fat milk 

Fruit 

canned in its 

own juice 

■ Replace one quarter of the sugar in biscuits, bars and 

cakes with an equal amount of skim powdered milk. 

This reduces kilojoules and increases the calcium, 

protein and some vitamins in the food. 

Ideas to reduce sodium 

■ Do not add salt to fillings in sandwiches rolls and wraps. 

■ Gradually reduce the amount of salt in a recipe each 

time it is made. Customers will adjust to a less salty 

flavour over time. 

■ Choose herbs eg coriander or parsley and 

spices such as paprika and cumin, that 

complement the food, and add 

flavour instead of salt. 

■ Choose garlic and onion powder 

rather than garlic and onion salt. 

■ Do not add salt to the water when cooking pasta, 

noodles or rice. 

Do not 

add salt 

Ideas to increase fibre 

■ Keep peels on fruits and vegetables whenever possible. 

■ Add extra vegetables to sandwiches, burgers, wraps, 

soups, salads, bread cases and in pizza toppings. 

■ Add fruits – dried and fresh to 

muffins, pikelets/pancakes. 

■ Substitute wholemeal flour for 

half of the flour when making 

breads, muffins, pancakes/pikelets or 

other grain products. 

■ Use wholemeal bread for jaffles. 

■ Use wholemeal/wholegrain English muffins for 

pizza bases. 

■ Wholemeal pita breads, filled with salad, can be used 

as a variation to sandwiches. 

■ Brown rice makes a tasty ‘microwaved fried rice’. 

Use 

wholemeal 

flour

RESOURCES 

Websites 

NSW Department of Health 

www.health.nsw.gov.au/obesity 

Information available about obesity and 

healthy canteens. 

www.health.nsw.gov.au/pubs/a/pdf/anaphylaxis.pdf 

Anaphylaxis Guidelines for Schools 

NSW Department of Education and Training 

www.schools.nsw.edu.au 

Catholic Education Commission 

www.cecnsw.catholic.edu.au 

Association of Independent Schools 

www.studentnet.edu.au/aispd 

Federation of P&C Associations of NSW 

www.pandc.org.au 

Food safety and hygiene: 

NSW Food Authority 

www.foodauthority.nsw.gov.au 

Information about food safety legislation, good food 

handling practices and correct labelling of foods. 

Food Standards Australia New Zealand 

www.foodstandards.gov.au 

Go to Food Safety: 

3.2.1 – Food Safety Programs 

3.2.2 – Practices & General Requirements 

3.2.3 – Food Premises & Equipment 

National School Canteen Food Safety Project – 

Looking after our Kids – Commonwealth Department of 

Health and Ageing 2002. A video and handbook 

resource on food handling and hygiene in school 

canteens was distributed to all schools in 2002. 

For healthy lifestyle nutrition information, 

food and promotional ideas: 

Building a Healthy, Active Australia 

www.healthyactive.gov.au 

NSW School Canteen Association 

www.schoolcanteens.org.au 

Go Grains 

www.gograins.grdc.com.au 

Sydney Markets 

www.freshforkids.com.au 

Meat and Livestock Australia 

www.redmeat-feelgood.com.au/ 

Dairy Australia 

www.dairyaustralia.com.au 

Publications 

Fresh Tastes @ School NSW Healthy School Canteen 

Strategy – Canteen Menu Planning Guide. It is the 

companion to the Fresh Tastes Tool Kit. Copies of this 

document are available on the websites of the NSW 

Department of Health and all education sectors. 

APPENDIX 

60

61 

HOW TO USE THE CD-ROM 

On the attached CD-ROM you will find all the materials in this guide plus additional templates.The 

materials are in Adobe Acrobat PDF format (suitable for use on both Windows PC and Apple Macintosh). 

These materials can be placed on the school server for access by staff and students. 

Materials on the CD-ROM 

■ A process for planning and managing a Fresh Tastes 

Canteen 

■ Fresh Tastes canteen at a glance 

■ Canteen Improvement Checklist template 

■ Canteen Action Planner template 

■ Phasing in New Foods template 

■ Fresh Tastes menu templates for primary and 

secondary schools 

■ Recipe template 

■ Canteen Policy template 

■ All material in this booklet in both colour and 

mono format 

Viewing materials on the CD-ROM 

All the material included on the CD-ROM is in Adobe 

Acrobat PDF format (suitable for use on both Windows 

PC and Apple Macintosh). 

To view the Tool Kit material on the CD open the 

PDF titled Start_Here. Click on the component of the 

model or coloured tab to select the section resource you 

wish to view (see example at right).When you are 

finished viewing the material, simply close the window 

(or select Close from the File menu on your computer). 

To print the material to your laser or inkjet printer, 

please refer to the following instructions. 

Printing additional copies 

All the material included on the CD-ROM is in Adobe 

Acrobat PDF format (suitable for use on both Windows 

PC and Apple Macintosh). 

To print additional copies of any of the Tool Kit 

material, open the PDF titled Start_Here. Click enter 

and click the icons to print the entire book in colour or 

black and white, or click only on the section you wish 

to print.Then select Print from the File menu on your 

computer. Click on OK to begin printing the material 

from your laser or inkjet printer. 

Using templates 

The templates are in MS Word format, suitable for use 

on both Windows PC and Apple Macintosh.Type over 

existing text to change.The templates have been 

designed to be printed on A4 size paper, and are suitable 

for printing in colour or black and white. 

About Adobe Acrobat Reader 

The material included on the CD-ROM is in 

Adobe Acrobat PDF format.To view the files you 

will need to have Adobe Acrobat Reader installed 

on your computer. If you do not have Adobe 

Acrobat Reader installed, there is a copy provided 

on the CD-ROM. You will find an installer for PC 

or Macintosh in the folder labelled “Acrobat”.

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