No salt shall be available to add to food after the cooking process is complete.
What is specified in this standard?
Salt should not be provided at lunch tables or at service counters.
Condiments may only be provided in sachets or in individual portions of no more than 10 grams or one teaspoonful.
Why this standard needs to be in place
- To reduce children’s salt intake. Most condiments are highly salted and children often consume more salt than they need. They are then more likely to eat too much salt as adults.
- High salt intake increases the risk of high blood pressure, which can lead to heart disease.
- Children do not need extra salt in the dining room because the food that is served to them will already contain enough salt.
What do condiments include?
Condiments include: tomato ketchup, brown sauce, salad cream, mayonnaise, French dressing, mustard, pickles and relishes.
Good practice
- Only serve condiments on request.
- Although not condiments, gravy and other sauces also tend to be high in salt. Serve on request in small amounts.
- Reduce the amount of salt used in cooking.
- Add herbs and spices to dishes to cut down on the need for extra salt and condiments.
- Talk to your suppliers to pick out products with a lower or reduced salt content.
- Pumps that dispense 10g portions should be well supervised.
Does this standard apply across the school day?
Yes. From September 2007 this standard will apply across the school day.
