National Healthy School Canteens

Participant’s Workbook

Workplace Implementation Project Template

Page last updated: 23 October 2013

The following table provides a template to assist you in developing and implementing the NHSC guidelines.


Implementation StepActionEvidence
1. Identify the special dietary and cultural needs of the customers of your canteen.Use a survey or other means to identify Special Dietary and Cultural Needs of customers
(students and staff).

Hint:
In developing the method of gathering the information, consider the range of factors that may be relevant to the group that makes up your customers.
Factors to consider:
  • Age requirements
  • Lifestyle
  • Food preferences
  • Food restrictions or allergies
  • Physical condition
  • Nutritional requirements
  • Cultural or religious needs
The results of a survey or other
method used to gain information on
the range and demand for special
dietary or cultural needs.
Needs identified could include:
Special dietary needs:
  • Vegetarian
  • Vegan
  • Modified sodium or potassium
  • Low-fat or low-cholesterol
  • Lacto-ovo
  • High-fibre
  • Gluten-free
  • High or low-energy
  • Diabetic
  • Modified texture
  • High or low-protein
  • Fluids
  • Exclusions for allergies and
  • food intolerance
Cultural/religious needs:
  • Kosher
  • Halal
  • Vegetarian
2. Identify how you took into consideration contemporary dietary trends when assessing dietary requirements of your customers.Check with a dietitian to determine the contemporary dietary trends and their compatibility with the Guidelines for healthy foods and drinks supplied in school canteens.Proof of the process used to identify contemporary dietary trends and the consultation to ensure where the trends are compatible with the Guidelines for healthy foods and drinks supplied in school canteens.
3. Develop menus and recipes for your canteen that meet the requirements of:
  • the Guidelines for healthy foods and drinks supplied in school canteens
  • macro and micro nutrient balance
  • special dietary and cultural needs
  • good menu planning principles
  • texture, composition and portion size
  • sufficient menu choices.
Using the information, tools and skills gained in the NHSC workshop, develop menus that meet the requirements.The resources and tools used to determine whether the menu and recipe ingredients meet
the requirements: for example, evidence of the use of a recipe calculator to determine if a menu
meets the requirements.
4. Develop seasonal and special occasion menus to meet the requirements identified in 3 above.Develop a process and methodology to make sure that any changes in menus or recipe ingredients still meet the requirements identified in 3 above.Provide evidence of seasonal and special occasion menus and the process and methodology used to ensure the requirements identified in 3 above are maintained.
5. Review current food preparation and cooking
methods and identify and implement methods that
maximise the nutritional value of food available in
your canteen.
Review food preparation and cooking methods and implement methods that maximise the
nutritional value of food available in the canteen.
Evidence of changes in food preparation and cooking methods and how the changes have
improved the nutritional value of food available in the canteen.
6. Cost each menu to ensure that it complies with the costing standards for your canteen.Using the costing sheet/ methodology for your canteen, cost the menus developed to meet the
requirements in 3 above.
Evidence of the costing calculations for the menu that meets the requirements identified in 3 above.
7. Develop an evaluation strategy to identify customer satisfaction.Develop a strategy to measure customer satisfaction. This can include a customer satisfaction survey, one-on-one interviews with
customers with special dietary or cultural menu needs and feedback from stakeholders including parents, dietitians and staff. The strategy should identify the frequency of the evaluations and method used to assess and act on the results.
Evidence of the tools used to measure customer satisfaction, the results of the evaluation and action plan to make changes where required.
8. Adjust menus and recipes to address the findings of the customer satisfaction evaluation while still meeting special dietary and cultural
needs and the Guidelines for healthy foods and drinks supplied in school canteens.
Based on the results of the customer satisfaction evaluation, adjust the menus and recipes.
Ensure that any adjustments still maintain the requirements of:
  • the Healthy School Canteens guidelines
  • macro and micro nutrient balance
  • special dietary and cultural needs
  • good menu planning principles
  • texture, composition and portion size
  • sufficient menu choices.
Evidence of changes made to menus and recipes as a result of the evaluation. Methods used to ensure that the menu and recipe
requirements are maintained following the changes.
9. Summarise the communication process used to implement menus and recipes that meet the
requirements identified in 3 above.
As you work through the process of developing new menus and recipes, document who you liaised with to identify the requirements and how confirmation was gained that the menus and recipes meet the requirements.Evidence can include:
• List of people/organisations from whom advice and assistance was received
• Records of meetings
• Emails
• Reports
Please note:
Wherever possible, keep records of both verbal and written communications. These prove
valuable records that can be used by future canteen managers should you resign or be absent.
10. Review all steps to ensure that correct terminology has been used in the development, implementation and continuous improvement
of menus and recipes to meet the requirements.
Check all procedures and documentation to ensure that correct terminology has been used,
particularly in compliance with the terminology used in the Guidelines for healthy foods and drinks supplied in school canteens.
The terminology used in actual menu and recipe descriptions and in evidence provided for the
consultation/ communications process used. Evidence of confirmation by a qualified person
(for example, dietitian) that the correct terminology has been used in all documentation and communication.
Please note:
The correct terminology should be adopted at the commencement of the implementation process rather than at the end. The final review should require few or no changes in terminology.