If an Ofsted Inspector was looking at all the information that had been provided, how would he/she be able to check that the recipes used in the analysis are actually the ones being used by the cook?
We have been working with Healthy Schools, Trading Standards, Environmental Health and most recently Ofsted, in order to develop a common approach to understanding first of all whether or not the food provision in schools is compliant, and secondly to give schools, caterers, inspectors and auditors a clearer idea of the components of a minimum set of robust, transparent, reproducible and easy to interpret evidence to demonstrate compliance with the school food standards. A recent review and discussion with stakeholders has suggested that that the minimum set of evidence should include a complete menu cycle (1-4 weeks) describing the food provided at lunchtime, the period over which the menu cycle runs (e.g. September to March), menus for all weeks of the menu cycle, itemisation of all food and drink available at lunchtime, information on possible variations of the menu (e.g. vegetarian, halal) and details of the planned provision mix. Evidence that the nutrient-based standards have bee
