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School Meals

Healthy Lunchbox

We promote healthy eating in school with our school lunches and therefore encourage children bringing packed lunches to eat healthily too. Here is some guidance on how to create a healthy lunchbox...

Meal Arrangements

There will be a slight increase in the cost of school meals from September 2020, to £2.30 each, £11.50 per week.

Children may stay for a school dinner or bring a packed lunch.  Our school lunches are healthy and good value.  Most dietary requirements can be met if we know about them.

Payments should be made online via the ParentPay website.  

If your child wishes to change from one type of meal to another, we require 2 weeks notice to allow the kitchen staff to order supplies. 

Your child may be entitled to Free School Meals  if you are receiving any of the following:

Income Support

Income Based Job Seekers Allowance 

Child Tax Credit (but you are not entitled to Working Tax Credit and your annual income is less than £16,190)

Support under Part v1 of the Immigation and Asylum Act 1999

Guarantee element of State Pension Credit.

If you require further information or an application form, please contact the Free School Meal Department at Civic Centre 1 North, High Street, Huddersfield, HD1 2NF, telephone 221928, or collect an application form from the school office.

Universal Free School Meals for Children in Key Stage 1 and Reception Classes

All children in reception and years 1 and 2 are entitled to a free meal at school.  This was introduced in September 2014. 

Please note : Universal Free School Meals do not automatically qualify your child for free milk. You may be entitled to this if you are on a low income and in receipt of the benefits listed above. An application should  be made to the Free School Meals Department.

Packed Lunches

If your child brings a packed lunch to school please make sure that all food and drink is in a suitable container, clearly marked with the child's name. 

Drinks can be sent in an unbreakable container; please do not send  glass bottles and cans as these can cause accidents.  We encourage healthy eating; packed lunches should not include sweets and fizzy drinks.


Sweets and chewing gum are not allowed in school.  If you would like your child to have a snack at break time, please send a piece of fruit or they can choose from a range of healthy snacks and fruit juices on sale every morning break time.

As part of a Government initiative every child in out Early Years Unit and Key Stage 1 are given a different piece of fruit or vegetable free of charge at every afternoon break time.


Milk is available throughout the school and can be purchased through ParentPay at the beginning of each term.  Milk is provided free for Reception children until the term in which they are 5.  Your child may be entitled to free milk if you are receiving Pupil Premium funding.

The provision of Universal Free School Meals for Reception and Key Stage 1 children does not automatically qualify a child for free milk.

Pupils who partake of the 'Milk in Schools Scheme' benefit from a subsidy from the Intervention Board.  This represents a significant reduction in the actual cost of milk.

Severe Allergies & Special Diets

Kirklees Catering Procedures for Severe Allergies and Special Diets

N.B. These procedures only apply to schools that Kirklees Catering Service provides its services to. Schools in contract with other catering service providers should liaise with their contractors to obtain relevant policies and procedures; in-line with the Kirklees Medical Needs Policy.

The Department for Education guidance on school food provision states that special diets, food allergies or intolerances must be taken seriously. Schools and caterers should work closely with parents to support children with medically verified special dietary needs, allergies or intolerances.

In all cases it is the schools responsibility to provide an individual healthcare plan (IHCP) for every child with a medical condition. A completed IHCP should be shared with the parent/carer. All relevant dietary information should also be shared with catering service once it has been agreed.

Kirklees catering service understands its responsibility to communicate its policy and procedures to ensure it effectively facilitates the needs of children who may require a special diet or have an associated food allergy.

This procedure includes information for schools and catering staff which outlines:

  • Schools responsibility
  • Catering Management responsibility
  • Catering Supervisory responsibility
  • Head Office responsibility


In theory any food could cause an allergic reaction in someone; however EU FIC (Food Information for Consumer) regulations; introduced in December 2014 list 14 foods which are the most common causes of severe allergic reactions.

  • Eggs
  • Milk
  • Fish
  • Crustaceans (for example crab, lobster, crayfish, shrimp, prawn)
  • Molluscs (for example mussels, oysters, squid)
  • Peanuts
  • Tree nuts (namely almonds, hazelnuts, walnuts, cashews, pecans, brazils, pistachios, macadamia nuts or Queensland nuts)
  • Sesame seeds
  • Cereals containing gluten (namely wheat (such as spelt, Khorasan wheat/Kamut), rye, barley, oats, or their hybridised strains)
  • Soya
  • Celery and celeriac
  • Mustard
  • Lupin
  • Sulphur dioxide and sulphites (at concentration of more than ten parts per million)

Our current statement on Allergens is as follows:

“Kirklees Catering Services recognises its responsibility to produce safe, legal & nutritious food within our schools and catering outlets. We recognise that our customers with food allergies and food intolerances need to be fully informed about the nature and composition of the foods we produce. Information about allergenic ingredients will be provided at each establishment upon request by the Catering Supervisor/Manager.

As part of our commitment to our customers we regularly review the technical information for all products used in our kitchens. Products known to contain nuts or sesame are not authorised by our service. However; there are no legal requirements for the labelling of the possible adventitious presence of allergens, therefore Kirklees Catering Service is unable to guarantee this to our customers. The service like many other caterers and food retailers takes this stance because of the inability of suppliers and manufacturers to guarantee that their products are completely free of any allergen ingredient.”

This procedure must be followed for children who are at risk of a severe allergic reaction to food requiring immediate medical attention. Life threatening symptoms can include swelling of the throat, severe asthma and anaphylaxis (shock) which is the most severe. Treatment is most likely to include a pre-loaded adrenaline injection and/or antihistamines and special dietary requests.

Special Diets

Please note: although it is service policy to provide a child with a ‘special diet’ (gluten free, diabetic) such diets must not be implemented unless requested formally by the school and supported (IHCP)


1.1 The Head Teacher or nominated lead should familiarise themselves with the Kirklees Medical Needs Policy
1.2 The Head Teacher or nominated lead must identify children that take school meals who:

  • Have a reported severe life threatening food allergy, who are at risk of a severe allergic reaction requiring immediate medical attention.
  • Have medically verified special dietary needs, allergies or intolerances

1.3 The Head Teacher or nominated lead must meet with the parents/carer of the child along with a representative from the catering service.
1.4 Ensure parents are provided with a copy of the catering service Severe Allergies and Special Diets procedures, and that the parents/carer are fully aware of its content.
1.5 Complete a care plan (IHCP) for the child.
1.6 Ensure verified medically supported documentation is in place to support the (IHCP) request.
1.7 Ensure that all menu choices have been pre-agreed and signed by the school, parents and the catering service.
1.8 Make the appropriate arrangements for the support and supervision, for ANY food related activity by an appropriate member of school staff. E.g. Breakfast club, lunchtime, after-school clubs and during school excursions.
1.8.1 Children who are at risk of a severe allergic reaction to food requiring immediate medical attention. Life threatening symptoms can include swelling of the throat, severe asthma and anaphylaxis (shock) which is the most severe. Treatment is most likely to include a pre-loaded adrenaline injection and/or antihistamines MUST be accompanied at the point of service at all times.
1.9 Provide the kitchen with the relevant section of the child’s care plan, accompanied with a photo of the child and ensure
parents/carer are aware the photo will be displayed discreetly within the school kitchen. Consent form must be completed. (As a service we recommend multiple methods for identifying children with special dietary requirements)
1.10 Ensure where applicable that allergen information is preloaded on to the schools “Pupil Management System” to enable the dietary information to be available on the caterers Nationwide Biometric till system.
1.11 At the start of each term, or if any changes occur; liaise with the catering supervisor/manager to check and ensure records are up to date and accurate.
1.12 Provide IHCP supporting information for children switching from packed lunches on to schools meals or for children taking theme day meals
1.13 Ad-hoc dietary provision will NOT be provided under any circumstances

Catering Supervisors/Managers/Covering Supervisor/Managers
2.1 When a school formally requests the catering service to support a child’s specific allergy or special diet you should liaise with the Head Teacher or nominated lead in school and the child’s parent/carer to discuss the diet in detail.
2.2 Ensure that the menu has been pre agreed and signed by the Head Teacher or nominated lead and the parent/carer.
2.3 Ensure copies of IHCP, photos and agreed menu are in the green Allergies & Special Diets File. It is acceptable to have copies of this information on display in the kitchen, however this must be displayed discreetly.
2.4 Keep the green severe allergy/special diet folder up to date, accurate and in a prominent position. Do not store this information in any other folder/location.
2.4.1 High Schools must update their Nationwide Biometrics system every term to display the child’s allergy information.
2.5 Check with school at the start of each term for details of any child’s with allergens/dietary requirements and record this check on the allergen and special diets termly check form.
2.6 Ensure that the responsibility for child/children with special dietary/severe allergies remains with the school.
2.7 Ensure that allergy signs are displayed by the service counter.
2.8 Use only authorised recipes and follow them precisely.

  • Use only authorised suppliers and agreed products/ingredients. Prescription products or gluten free products; provided by parents are permissible; however these must be in unopened packaging, clearly labelled and identifiable and stored separate to other ingredients.

2.9 Do not store/have any ingredients in your kitchen other than authorised products/ingredients.
2.10 Where possible separate storage should be used for products containing any of the 14 named allergens. Un-opened packages may be stored in the same container but once opened must be stored in separate, sealed containers.
2.11 Check the ingredient labels of any items delivered in error or substituted. If found to CONTAIN nuts or sesame (listed in the ingredients) ensure they are returned to the supplier and inform your Catering Officer.
2.12 If a product is described as ‘May Contain’ any of the listed allergens this may be used but MUST NOT be served to Children suffering from a known allergy.
2.13 Regularly check ingredient labelling, especially on unfamiliar products as they may contain ingredients not necessarily associated with that product.
2.14 Ensure all existing, new and flexi/mobile staff working in your kitchen have received the “Severe Allergies and Special Diets Training” and have been trained in this procedure. This must be recorded on the ‘New Starter Checklist’.
2.15 Ensure that all staff are aware of all children with dietary requirements.
2.16 Ensure that all tasks related to a dietary requests are only undertaken/carried out by the supervisor/manager or cook.
2.17 Report any food related incidents; including near misses; that relate to children with a special diet or food allergy to your Catering Officer immediately.
2.18 Ad-hoc dietary provision must NOT be provided under any circumstances

Catering Officer
3.1 Attend any meetings as requested by the head teacher and ensure your catering supervisor/manager is also in-attendance and that they are fully aware of agreed outcomes.
3.2 Ensure that the catering manager/supervisor has received the appropriate training and is confident and competent with providing the dietary request.
3.3 Monitor this procedure during site visits.
3.4 Log any food related incidents on the Food Incident Reporting Log and follow-up actions

Catering Head Office
4.1 Ensure that allergen information and procedures are available via SLA online.
4.2 Screen new products and recipes, ensuring that allergen advice is kept up to date on recipe cards.
4.3 Ensure information about allergies/special diets form part of induction training for new catering supervisors/managers and cooks
4.4 Review, amend and communicate this policy annually and as legislation changes.
4.5 Review the Food Incident Reporting Log and actions as an agenda item at catering team meetings.

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