Healthy Food and Drink Policy

Rossmoyne Senior High School has a vital role to play in helping to reduce childhood obesity and to reinforce and role model good nutrition and health lifestyle practices.

 

The school community has a responsibility to ensure these messages are delivered by:

• teaching students the importance of positive food and health concepts via the curriculum;
• modelling healthy food and drink choices in the cafeteria menu, in the staff room, for class treats/rewards and at school events such as study classes, camps and excursions;
• implementing the WA Government’s “Traffic Light – Healthy Food and Drink Choices” policy;
• providing opportunities for all students in Years 7-10 to participate in a minimum of two hours physical activity each week;
• developing physical activity opportunities for Years 11 and 12; and
• developing a process for the use of ‘discretionary choices’ where the Curriculum dictates, for example, learning skills in cookery.

 

• A whole school approach to the provision of consistent positive messages through the delivery of curriculum, social and physical environments in teaching and learning.

• Build and maintain positive relationships between the school, home and the wider community in respect to key health messages and initiatives and the support of the canteen/cafeteria promotion of healthy eating.
• Include at least one communication per term in the school newsletter outlining healthy lifestyle and eating guidelines and information.

 

• The menu is reviewed by the Rossmoyne Senior High School Executive with at least one staff member from an applicable Learning Area such as HPE and/ or Technology on a seasonal basis.
• Provide menu variety and change particularly according to summer and winter seasons.
• Have available and on daily basis promote a wide range of foods that should make up the majority of a healthy diet (GREEN).
• Have available only on occasional basis and avoid large serving sizes of foods that should only be eaten in moderation (AMBER).
• Not marketing foods that do not meet specified minimum nutrient criteria (RED).
• A wide range of foods will be offered, taking into consideration Australia’s multicultural society.
• All foods sold have adequate labelling and comply with Food Standards Australia New Zealand Code (FSANZ).

 

Food Safety and Hygiene

• The cafeteria must comply with the Occupational Safety and Health act 1984 and Regulations.
• Staff must be aware, and familiar with, evacuation and other emergency procedures.
• All staff must wear enclosed footwear, hats, hair nets and aprons (provided).
• Only selling foods prepared in registered commercial kitchens.
• Staff and students are not permitted to enter the cafeteria cooking premises during normal trading hours unless part of a supervised educational visit.
• Only cafeteria staff may enter the cafeteria cooking premises during normal trading hours.

 

Cafeteria Management Issues

• The cafeteria is run by an external service provider and all management issues can be raised directly with Rossmoyne Senior High School.

 

Cafeteria Equipment

• The external provider should ensure safety on the utilisation of equipment and according to appliance directions.
• Any cafeteria equipment maintenance, structural defects or faults management should be reported to the Principal’s delegate (Manager Corporate Services).

 

Policy Issues

• The Cafeteria must comply with Department of Education policies and Financial Management in Schools.
• Policy amendments or additions should be endorsed by the School Board.
• The policy shall be reviewed at the start of a new Service Contract.

 

Staff should:

• seek permission from the Principal prior to selling or providing food items to students and staff, (School Fundraising Policy); and
• avoid ‘red’ food and drinks. For more information go to WA School Canteens Checklist.

 

https://www.eatforhealth.gov.au/

https://www.actbelongcommit.org.au/

https://www.education.wa.edu.au/healthy-food-choices

http://www.nutritionaustralia.org/wa

 

 

Last update: 4 February 2019