Title: Catering Policy - City of CanterburyFilename: 23-452-1 Last modified: 13-Aug-14 - page 5 - 1....
Transcript of Title: Catering Policy - City of CanterburyFilename: 23-452-1 Last modified: 13-Aug-14 - page 5 - 1....
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Policy
Register
23-452
Title: Catering Policy
Category: Strategic – processes – policy
Key words: Catering, food supply, dietary requirements
File number: H-11-21
Policy owner: Director Corporate Services (Governance)
Authorisation: Approved by Executive 11 August 2014
Review date: June 2017
Modification history: New Policy
Related legislation:
Related policies: Procurement Policy, Function Room Use
Related procedures: Purchasing Guidelines, Council Buyer’s Guide
Related forms: Catering List – Executive Services
Contents: 1.0 Purpose
2.0 Objectives
3.0 Scope
4.0 Definitions
5.0 Principles
6.0 Responsibilities
7.0 Procedures and Guidelines
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1.0 Purpose
The purpose of this policy is to describe the considerations to take into account when
ordering catering for Council run functions and events, both internal and external.
1.1 Background
The City of Canterbury was successful in obtaining funding under the Commonwealth
Department of Health and Ageing’s Healthy Communities Initiative Local Government
Area Grants Program (HCI) from January 2012 – June 2014. This initiative was designed
to help reduce the prevalence of overweight and obesity within target populations by
maximizing the number of at-risk individuals engaged in high quality physical activity and
dietary education programs.
A key output of the HCI was to undertake a review of Council policies and plans and
identify and implement recommendations for enhancing the extent to which the policies
and plans support healthy living in the community.
1.2 Rationale
The development of a Catering Policy for the City of Canterbury is to promote the
importance of healthy food for overall health. The World Health Organization (WHO)
defines the social determinants of health as “the conditions in which people are born,
grow, live, work and age. These circumstances are shaped by the distribution of money,
power and resources at global, national and local levels.” As such, food has been
identified as a fundamental condition for health. Failure to appropriately address food
will continue to contribute to poor health outcomes in at-risk individuals.
2.0 Objectives
The objectives of this policy are to:
Promote the importance of a healthy and balanced diet through ensuring Council
provides appropriate food at Council run venues and events
Support healthy eating for Council staff and the community
Consider foods offered at Council run events and ensure they meet the
nutritional needs of the audience and are culturally and religiously appropriate
3.0 Scope
The policy is applicable to all City of Canterbury employees and approved caterers
to the organisation and aligns with other relevant health and safety and procurement
policies, plans and guidelines.
4.0 Definitions
Balanced Diet – sufficient amounts of fibre and the various nutrients (carbohydrates,
fats, proteins, vitamins, and minerals) to ensure good health. Food should also provide
the appropriate amount of energy and adequate amounts of water.
Catering – The provision of food and/or services to the Councillors and employees of the
City of Canterbury. Caterers may be internal or external to the organisation and must
comply with the National Food Standards Code and NSW Food Act 2003
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Culturally and religiously appropriate food – Foods provided take into consideration the
cultural and religious demographics within the City of Canterbury. Different foods and
food preparation methods are appropriate to different cultural and religious groups
Food Allergies- primarily reactions of the immune system following consumption of
allergen in food
Food intolerances – reactions not primarily involving the immune system; Lactose and
fructose, or milk and fruit sugar, and sorbitol intolerances are most frequent
Food Standards Code – lists requirements for foods such as additives, food safety,
labelling and GM foods
FSANZ – Food Standards Australia New Zealand
5.0 Principles
5.1 Promote the importance of a healthy and balanced diet:
We will ensure appropriate food is provided at Council run venues and events
We will promote healthy eating guidelines within suitable spaces of Council
facilities
5.2 Support healthy eating for Council staff and community
We will ensure food offered to staff is in line with Australian Dietary Guidelines
We will offer a higher proportion of healthy foods to less healthy foods as per the
Traffic Light criterion of food as outlined in the Catering Policy Guidelines both
within Council and at Council run events and meetings
We will utilise the services of caterers who comply with the NSW Food Act and
Food Standards Code as prepared by FSANZ
5.3 Ensure special needs requirements are accommodated in catering
We will ensure special needs requirements are asked about when taking bookings
for events where catering is required, this includes all cultural, religious and food
related special needs such as intolerances and allergies.
For catered events not requiring bookings, a range of healthy and nutritious food
options will be made available
We will ensure appropriate foods are provided where catering is offered including
cultural, religious and health related special needs
6.0 Responsibilities
All employees, management, volunteers and contractors have a shared responsibility to
support the City of Canterbury’s Catering Policy.
6.1 Employees, volunteers and contractors have a responsibility to:
Read and fully understand Council’s Catering Policy
Read and fully understand Council’s Catering Policy Guidelines
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Comply with this policy at all times while on work-related duties and at any time
when representing the City of Canterbury
Inform their manager If they believe this policy is not being appropriately
implemented
6.2 Managers have a responsibility to:
Ensure that all employees, volunteers and contractors are made aware of this policy
and associated guidelines and comply with the requirements
Create and support a workplace culture that is supportive of healthy eating
Manage the implementation and review of this policy at regular intervals
7.0 Procedures and Guidelines
The relevant procedures for this policy are outlined in the Catering Policy Guidelines.
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Catering Policy Guidelines
Contents
1. Introduction
2. Objectives
3. General Guidelines
4. Ordering Guidelines
5. Catering Guidelines
6. Resources & Tools
a. Australian Guide to Healthy Eating
b. Australian Dietary Guidelines
c. Traffic Light Criteria
d. Portion Sizes
e. Culturally and Religiously Appropriate Foods Guidelines
f. Other Common Dietary Requirements to consider:
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1. Introduction
The development of a Catering Policy for the City of Canterbury is to promote the importance
of healthy food for overall health. The World Health Organization (WHO) defines the social
determinants of health as “the conditions in which people are born, grow, live, work and age.
These circumstances are shaped by the distribution of money, power and resources at
global, national and local levels.” As such, food has been identified as a fundamental
condition for health. Failure to appropriately address food and provide healthy, affordable
and sustainable food options will continue to contribute to poor health outcomes in at-risk
individuals.
The Catering Policy Guidelines have been developed to be used in conjunction with the City
of Canterbury’s Catering Policy. These guidelines provide practical assistance and advice to
staff when ordering catering for Council run events and meetings
2. Objectives
These guidelines will:
Support the implementation of the City of Canterbury’s Catering Policy
Assist the staff of the City of Canterbury to provide food which is healthy and delicious
Guide the provision of healthy and appropriate foods on a day to day basis, at meetings,
functions and events
3. General Guidelines
Food is to be ordered through one of Council’s preferred suppliers as per Council’s
Buyers Guide available on the Intranet
If a new caterer is requested, the new Vendor Request process must be completed
When holding a meeting or event where bookings are required, all RSVPs are to be asked
of any dietary requirements, including cultural and religious considerations with these
noted on RSVP listings
It is not mandatory to cater for all dietary requirements where RSVPs are not taken. In
these circumstances consideration should be given to majority of the population
expected to attend, with appropriate catering supplied.
4. Ordering Guidelines
Food orders must follow Councils purchasing procedures
When placing orders with caterers you must identify the dietary requirements as collected
with RSVPs. In instances where dietary requirements have been indicated, these meals
should be provided separate to other dishes to avoid cross contamination; this is
especially important for food allergies: See 6.e and 6.f below for considerations
Orders shall be placed to meet dietary requirements of the group, thereby reducing waste
of foods. Refer to 6.d
Where available and appropriate, preference should be given to free range food options
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5. Catering Guidelines
Catering at Council run events is to be in line with Australian Dietary Guidelines. Refer to
6.a and 6.b in 6 Resources & Tools below
Preference is to be given to food outlined in Guideline 2 of the Australian Dietary
Guidelines
Where cakes and/or biscuits are supplied, an equal portion of fresh foods is to be
available
Water is to be free and available at all events
The Traffic Light Criterion of food (refer to 6.6.c) is a simplified way of choosing healthy
and nutritious food options for catering. These criteria should be referred to for all
catering orders.
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6. Resources & Tools
6.a Australian Guide to Healthy Eating
The Australian Guide to Healthy Eating is a food selection guide which visually
represents the proportion of the five food groups recommended for consumption each
day.
Source: National Health and Medical Research Council
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6.b Australian Dietary Guidelines
There are five principal recommendations featured in the Australian Dietary Guidelines.
Each Guideline is considered to be equally important in terms of public health
outcomes.
GUIDELINE 1
To achieve and maintain a healthy weight, be physically active and choose amounts of
nutritious food and drinks to meet your energy needs
Children and adolescents should eat sufficient nutritious foods to grow and
develop normally. They should be physically active every day and their growth
should be checked regularly.
Older people should eat nutritious foods and keep physically active to help
maintain muscle strength and a healthy weight.
GUIDELINE 2
Enjoy a wide variety of nutritious foods from these five groups every day:
Plenty of vegetables, including different types and colours, and legumes/beans
Fruit
Grain (cereal) foods, mostly wholegrain and/or high cereal fibre varieties, such
as breads, cereals, rice, pasta, noodles, polenta, couscous, oats, quinoa and
barley
Lean meats and poultry, fish, eggs, tofu, nuts and seeds, and legumes/beans
Milk, yoghurt, cheese and/or their alternatives, mostly reduced fat (reduced fat
milks are not suitable for children under the age of 2 years)
And drink plenty of water.
GUIDELINE 3
Limit intake of foods containing saturated fat, added salt, added sugars and alcohol
a. Limit intake of foods high in saturated fat such as many biscuits, cakes, pastries,
pies, processed meats, commercial burgers, pizza, fried foods, potato chips,
crisps and other savoury snacks.
Replace high fat foods which contain predominantly saturated fats such as
butter, cream, cooking margarine, coconut and palm oil with foods which
contain predominantly polyunsaturated and monounsaturated fats such as oils,
spreads, nut butters/pastes and avocado.
Low fat diets are not suitable for children under the age of 2 years.
b. Limit intake of foods and drinks containing added salt.
Read labels to choose lower sodium options among similar foods.
Do not add salt to foods in cooking or at the table.
c. Limit intake of foods and drinks containing added sugars such as confectionary,
sugar-sweetened soft drinks and cordials, fruit drinks, vitamin waters, energy and
sports drinks.
d. If you choose to drink alcohol, limit intake. For women who are pregnant, planning a
pregnancy or breastfeeding, not drinking alcohol is the safest option.
GUIDELINE 4
Encourage, support and promote breastfeeding
GUIDELINE 5
Care for your food; prepare and store it safely
Source: National Health and Medical Research Council
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6.c Traffic Light Criteria
The traffic light criterion below was developed as a tool to help plan balanced and
nutritious meals in NSW School canteens. This method of identifying healthy foods is a
simple way to ensure appropriate and nutritious foods are being provided at Council run
events.
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Food Type Examples
Cereal foods
Some breakfast cereals (high in fibre, low
in saturated fat and added sugar), pasta,
noodles, polenta and burghul (often used
in tabouleh salad).
Breads
Multigrain, wholemeal, rye, hi-fibre, white
breads or rolls including: burritos, English
muffins, focaccia, lavash, Lebanese, pita,
raisin/fruit, tortillas and Turkish. Some
corn crispbreads and rice cakes also fit
into GREEN.
Fruit
Washed fresh fruits, frozen, canned and
dried fruits.
Vegetables
Fresh and frozen vegetables used in a
variety of different ways.
Legumes
All forms of prepared beans and peas –
red kidney beans, soy beans, mung
beans, lentils, chickpeas, peas, bean
curd, tofu and poppadums (made from
legume flour).
Reduced fat dairy products
Reduced fat milk (plain and flavoured),
yoghurt, cheese and custard. See also
drinks.
Lean meat, fish, poultry and alternatives
Lean chicken, beef, lamb, pork, canned
tuna and salmon, eggs and nuts.
Drinks
Water - this is the best thirst quencher!
Reduced fat milk and reduced fat soy
drinks
(plain and flavoured). Small serves of
99% fruit juice – less than 200ml. High
fibre 99% fruit juice – less than 250ml.
Some 99% fruit juice frozen crushies –
small serves.
Food Type Examples
Full fat dairy foods
Milk (plain and flavoured), yoghurt,
custard and cheese. Full fat dairy foods
are higher in saturated fat and full fat
flavoured milks in large serve sizes can
contribute excess energy (kJ).
Savoury commercial products
There are many savoury commercial food
products in the marketplace.
Examples include savoury pastries, spring
rolls and dim sims, pasta products, pizza,
oven baked potato products, sausages,
frankfurters, meat patties, meat balls,
chicken drumsticks, pork spare ribs, fried
rice and noodles, ready to eat curries,
stroganoff and stew type products.
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Food Type Examples
Processed meats
Use in small amounts only, as larger serve
sizes can provide too much saturated fat
and/or sodium. Examples include devon,
ham, salami, bacon, chicken roll, corned
beef and pastrami.
Margarine, mayonnaise and oil
Choose polyunsaturated or
monounsaturated varieties and use
sparingly. Make sure you can see the
bread through the spread.
Spreads
Use sparingly. Choose reduced salt
varieties where available. Examples
include peanut butter and other nut
spreads, fish, chicken and meat paste,
yeast spreads.
Sauces and gravy
Use sparingly. Choose reduced salt
varieties where available. Examples
include tomato sauce, sweet chilli sauce
and gravy. Some sauces (e.g. satay) also
contain nut products.
Snack food bars
Examples include breakfast bars, cereal
bars, and fruit bars.
Savoury snack foods and biscuits
Examples most likely to fit here include
oven baked snack biscuits, some
popcorn, and some dry biscuits.
Cakes, muffins and sweet biscuits
Some un-iced cakes, muffins and sweet
biscuits that are a small to medium serve
size or have been modified (e.g. reduced
levels of fat and/or sugar and include
fibre) may fit into the AMBER category.
Ice creams, milk based ice confections &
dairy desserts
Ice creams, milk based ice confections &
dairy desserts that are not coated in
chocolate, premium or in a large serve
size are likely to fall into the AMBER
category.
Ice blocks, water, fruit based ice
confections, slushees
Watch the serve size and choose
carefully. Preference should be given to
low sugar options
Drinks
Fruit juice – choose those with greater
than 99% juice and keep serving size
below 300ml.
Diet soft drinks. Sports waters and
sweetened waters, Frozen juice and
Slushies and Fruit drinks
Breakfast cereals
Some breakfast cereals with added
sugars and/or saturated fat fit into
AMBER Avoid those with high levels of
added sugar.
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Food Type Examples
Sugar sweetened drinks Soft drinks, energy drinks, sports drinks,
flavoured mineral waters, some sports
waters and fruit drinks.
Confectionery all types
Deep fried foods all types
Savoury snack foods Most crisps, chips and other similar
products.
Ice creams chocolate coated and premium ice
creams
Cakes, muffins, sweet pastries & slices Croissants, doughnuts, cream-filled
buns/cakes, sweet pastries, slices. Large
serves of many cakes and muffins.
Source: Fresh Tastes @ School NSW Healthy School Canteen Strategy
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6.d Portion Sizes
Recommended serves
Recommended daily serves from the various food groups to meet your energy and nutrient needs
The Dietary
Guidelines for
Australian Adults
recommends:
Cereals
(incl
breads,
rice, pasta)
Vegetables
and
legumes
Fruit Dairy
Products
Lean meat,
fish, poultry,
nuts and
legumes
Extra
foods
Men
19-60 years 6-12
serves
5 serves 2 serves 2 serves 1 serve 0-3
serves
60+ years 4-9 serves 5 serves 2 serves 2 serves 1 serve 0-2.5
serves
Women
19-60 years 4-9 serves 5 serves 2 serves 2 serves 1 serve 0-2.5
serves
60+ years 4-7 serves 5 serves 2 serves 2 serves 1 serve 0-2
serves Kellet E, Smith A and Schmerlaib Y. The Australian Guide to Healthy Eating – background information for
consumers. Canberra: Australian Government Department of Health and Ageing, 1998.
What is a serve?
Here are some examples of one serve for various food groups:
Cereals, breads, rice, pasta, noodles
2 slices of bread; 1 medium bread roll; 1 cup cooked rice, pasta, or noodles
1 cup porridge, 1 cup breakfast cereal flakes, or ½ cup muesli
Vegetables and legumes (choose a variety)
Starchy vegetables: 1 medium potato/yam, ½ medium sweet potato, 1 medium
parsnip
Dark green leafy vegetables: ½ cup cabbage, spinach, silverbeet, broccoli,
cauliflower or brussel sprouts
Legumes and other vegetables: 1 cup lettuce or salad vegetables; ½ cup broad
beans, lentils, peas, green beans, zucchini, mushrooms, tomatoes, capsicum,
cucumber, sweetcorn, turnips, sprouts, celery, eggplant etc.
Fruit
1 piece medium sized fruit (e.g. apple, orange, mango, banana, pear, etc.)
2 pieces of smaller fruit e.g. apricots, kiwi, plum, figs, etc., about 8 strawberries,
about 20 grapes or cherries, ½ cup (125ml) fruit juice (sugar free), ¼ medium
melon (e.g. rockmelon)
Dried fruit e.g. 4 dried apricots or 1½ tablespoon sultanas
1 cup diced pieces/canned fruit
Milk, yoghurt, cheese & alternatives
250 ml glass or one cup of milk (can be fresh, long life or reconstituted milk)
½ cup evaporated milk, 40g (2 slices) cheese or 250ml (1 cup) of custard
200g (1 small carton) of plain or fruit yoghurt
1 cup of calcium-fortified soy milk, 1 cup almonds, ½ cup pink salmon with bones
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Meat, fish, poultry & alternatives
65-100gm cooked meat/chicken (eg ½ cup mince, 2 small chops, or 2 slices roast
meat)
80-120g cooked fish fillet,
2 small eggs, ⅓ cup cooked dried beans, lentils, chickpeas, split peas or canned
beans, or 1/3 cup peanuts/almonds
Extras
Extras are foods which we can occasionally include for variety. They are generally higher
in fat and/or sugar, kilojoules, salt etc.
1 medium slice of plain cake or 1 bun, 3-4 plain sweet biscuits, half a small
chocolate bar, 60g jam, honey (1 tablespoon), 30g (1/2 a small packet) potato
crisps, 1 slice pizza = 2 extras
1 can soft drink or 2 glasses cordial, 2 scoops ice-cream, 1 meat pie or pasty = 3
extras
2 standard glasses of alcohol (for adults only)
1 tablespoon (20g) butter, margarine, oil
Source: Commonwealth of Australia 2007, Measure Up Campaign
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6.e Culturally and Religiously Appropriate Foods Guidelines
Religion Considerations
Buddhist
If the guest of honour or significant proportions of guests are monks or
nuns of the Buddhist religion, provide vegetarian food. Do not serve
alcohol unless those guests advise that they have no objection to alcohol
being available for other guests.
Lay-people of the Buddhist faith also prefer vegetarian food, and do not
drink alcohol. It is acceptable, however, to serve alcohol to other guests
at the function.
Hindu
It is wise to provide some vegetarian dishes at all functions to cater to the
preferences of a significant part of the population. Do not serve meat and
alcohol to guests of the Hindu faith, although alcohol on the premises for
other guests is allowed.
Islam
If Islam is the religion of the guest of honour or of a significant number of
guests, the services of a halal caterer should be engaged. Islamic dietary
law prohibits the consumption of pork, products containing pork
derivatives such as gelatine, lard and animal shortenings, as well as
shellfish.
The guest of honour should be asked if it would be preferred that alcohol
was not served. If a small number of guests are observant Muslims, a
small selection of halal products, on separate trays from other dishes, is
appropriate. Alcohol on the premises for other guests is allowed.
Judaism
If the guest of honour is an observant member of the Jewish faith, or if
this applies to a number of the guests, the services of a kosher caterer
should be engaged. Jewish dietary law prohibits the consumption of pork
products containing pork derivatives such as gelatine, lard and animal
shortenings, as well as shellfish. There are also prohibitions against
mixing meat with dairy products, including food preparation utensils.
Procedures are also prescribed for the slaughter and preparation of meat
which means that observant Jews will avoid meat that has not been
prepared in this way.
The presence of alcohol on the premises is acceptable.
Sikhs
Observant Sikhs do not drink alcohol or consume meat. Also, observant
Sikhs do not smoke.
Source: Premier's Department and Community Relations Commission “Guidelines for addressing cultural
issues for State Events”
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6.f Other Common Dietary Requirements to consider:
Dietary Requirement Consideration
Diabetic Separate meals for people living with diabetes are not
necessary.
Try to choose meals that:
Are lower in fat and particularly low in saturated fat.
Contain breads, cereals (preferably wholegrain),
vegetables (including legumes) and/or fruits.
Have only a moderate amount of added sugar.
Gluten-free (Coeliac) Coeliac disease is an immune disease caused by gluten, a
protein in wheat, rye, barley and oats. It is important that
these ingredients are not used in food given to people with
Coeliac disease or prepared with gluten free foods.
Be mindful of unexpected sources of gluten including stocks
and sauces, soy milk, icing sugar/ dusting chocolate, salad
dressings, chicken salt, dusting/coating flour, oil that is used
for other purposes.
It is important to check with caterers that they can provide a
gluten free meal and that this meal is provided separate to
other food items. If you are unsure, don’t just assume it is
gluten free, question it.
Lactose-free Lactose is the main carbohydrate or sugar found in milk, and
in varying quantities in dairy products made from milk
including yoghurt, ice cream, soft cheeses and butter.
Lactose (milk sugar) intolerance results from an inability to
digest lactose in the small intestine.
A wide range of UHT and fresh soy milks, yoghurts and ice
creams are lactose free. When catering for someone with
lactose intolerance ensure lactose free options are provided;
most caterers will be able to accommodate this request.
Nut and Peanut Allergy When ordering catering for someone with a nut or peanut
allergy, request a separate meal from the caterer and advise
specifically what the allergy is to ensure the caterer avoids
cross contamination during food preparation.
Vegetarian Non-meat options should be made available. If one guest is
vegetarian you should request a separate meal for this guest.
If a number of guests have indicated vegetarian meal
requirements vegetarian dishes can be ordered for guests to
share.