PSO 5000 - Inside Time

Procurement17. When buying foods the following table** can be used to help caterers establish whether a food has high, mediumor low amounts of fat, saturated fat, sugars and salt in 100g of the food. These figures correspond to the Agency’ssignpost traffic light labelling system.**Taken from joint Which? and Food Standards Agency’s shoppers card18. Caterers are advised to ask suppliers about the levels of salt, fat, saturated fat and sugars in their products andchoose lower salt, fat, saturated fat and sugars options where appropriate – and where possible check theinformation provided on the packaging label.19. Try to choose products that meet the Food Standards Agency’s salt targets. These are targets to limit the amountof salt in a wide range of foods, which retailers, manufacturers and some caterers (and catering suppliers) areworking voluntarily to achieve by 2010. It might be difficult initially to find products that meet the targets, butover time this should become easier as work progresses.Table 2: Food-based guidelines for provision to adults in institutions/public funded premises.GuidanceBread, rice, potatoes pasta and other starchy foodsStarchy foods should make up about a third of the daily diet.Offer a variety of breakfast cereals (preferably fortified), porridge and/orbread at breakfast.Offer a variety of starchy foods with main meals including potatoes, rice,pasta, noodles and other grains.- 45 -