Special Diet Meal Guide

Transcription

1 Special Diet Meal Guide

2

3 Special Diet Meal Guide Contents Page(s) Introduction 2 Allergen Policy 3 Recipe Compliance 4 Frequently Asked Questions 5 Food Hygiene & Safety 6 Example Special Diet Menu 7 Dairy Free 8-9 Egg Free Wheat Free Gluten Free Soya Free Legume Free Tomato Free Additional Allergens 22 Carbohydrate & Fat Counts 23 Alternative Products & Codes 25 Special Diet Recipe Allergen Matrix 27 Appendix 1: Special Diet Recipes Appendix 2: Special Diet Recipes Allergen Summary Sheets 2 P age V1 Issued: September 2016

4 Introduction ISS Education school menus are designed to cater for the majority of the school population however, some pupils may require a special diet and need to be catered for individually. ISS Education caters for a large number of pupils, of which, approximately 1.6% have medical dietary requirements 1. This can be due to food allergy, food intolerance, other medical conditions, e.g., coeliac disease, or a mixture of the aforementioned. 2 Owing to the complexity of the dietary requirements across the business it is not possible to create individual recipes for all dishes as stated on special diet menus; however, we recognise there is a need for some support for the creation of these meals. This document is therefore designed to address the key special diets we cater for across the business, e.g., dairy free, gluten free etc, to provide cooks with the knowledge and support to create and, or adapt lunch time meals thus meeting pupil s dietary requirements. Frequently asked questions and guidance on food safety have also been included to answer any additional queries and, or concerns you may have around this process. ISS Education has taken every step possible to safeguard each child that uses our service and we encourage pupils with medical dietary requirements to use the meal service that we provide. 3 For more information on ISS Education meal provision and compliance with additional legislation in relation to school meals, please refer to our Healthy Eating Policy Statement. For each key allergen stated in this guide, the following is included: A brief background Key ingredients and, or products which MUST NOT be used and, or served Key ingredients and, or products which may be used as alternatives Some key recipes with recipe codes (however, please ensure you follow the dish as stated on the special diet menu) Key tips for adapting meals A list of additional allergens which are less frequent have also been noted with a brief background and key ingredients and, or products which must not be used and, or served when preparing a meal for a pupil with that particular allergy. All recipes stated in this guide can be found in an allergen matrix chart. This allows you to cross check recipes for additional allergens. A list of product codes has also been included. 1 Approximately 128,251 primary school pupils catered for at the time of writing, April 2016; approximately 2,000 registered special diet pupils catered for at the time of writing, April For further information on food allergy, intolerance and other medical conditions, please refer to the Guide to Special Diets available in the Unit Booklet. 3 Whilst ISS Education operates a robust and rigorous special diet process we are unable to guarantee all risk associated with the compilation and creation of a special diet meal can be eliminated. ISS Education is a school (public) catering business and not a dietetic and, or medical catering business. If the Company Nutritionist feels a child( s) dietary requirements are of high risk, where our catering services may be unsuitable and, or not meet the needs of that child, then we will suggest making alternative catering arrangements. At ISS Education our priority is to safeguard children and the staff serving them. 3 P age V1 Issued: September 2016

5 ISS Education - Allergen Policy Statement Evidence suggests the rates of allergy are increasing. 4,5 The number of foods to which people react is extensive, however, the majority of reactions are associated with a relatively small number of foods. Since 13th December 2014 legislation has been in force; this legislation is called EU Food Information Regulation (FIR). This legislation ensures clear, comprehensive and legible labelling of foods thus enabling consumers to make informed choices when purchasing food. ISS Education is mindful of their clients and in this case, children of primary age, teachers, school staff and visitors. To ensure the safeguarding of all stakeholders, it is company policy that the following processes are adhered to at all times: 1. A customer notice is displayed in a visible and appropriate position at, or as near to, the point of service in every school catering outlet. This notice informs all customers that allergen information (as per the regulations 6 ) is available upon request. 2. ISS Education is compliant with the legislation, holding allergen information for all dishes (recipes) served. Allergens listed in the allergen summary sheets are those key 14 allergens as stated by the legislation. Customers may enquire as to the allergens present in any of dishes served as and when required. 3. All children with allergies and, or intolerances (or other medical conditions deeming a special dietary menu necessary) must go through our special diet procedure to individually safeguard children Processes and procedure are in place to ensure any changes in the allergen profile of a dish, e.g., the delivery of a replacement product to a unit, are clearly highlighted to customers at the point of service. 5. Auditing ensures all policies and procedures are adhered to. ISS Education ensures all staff are kept up to date with any changes in legislation, company policies and procedures on a regular basis. 4 Allergy UK 5 Food Standards Agency (2008) The provision of allergen information for non pre-packed foods. 6 FIR 14 Key Allergens : Cereals containing gluten; crustaceans; eggs; fish; peanuts; soybeans; milk; nuts; celery; mustard; sesame; sulphur dioxide & sulphites; lupin, and; molluscs. 7 For further information please refer to ISS Education Special Diet Protocol 4 P age V1 Issued: September 2016

6 Recipe Compliance It is imperative the recipes issued to units, relating to the most up to date menu, are being used and followed at all times. Under no circumstances should new ingredients and, or products be added. For example: A pupil with a mustard allergy has a chicken and sweetcorn pizza on their special diet menu. The cook decides a bit of spice would liven up the pizza so decides to add some Cajun spice to the chicken before cooking. The Cajun spice contains mustard flour and the pupil with the mustard allergy still has this pizza on their special diet menu as a safe dish to eat. This could result in an allergic reaction if consumed. With each menu change, new recipes are issued. It is important any old recipes at the catering unit are archived or recycled (please contact your Area Manager for advice) and the new recipes are followed. Special diets issued at a menu change are created based on these new recipes. Product items may have changed and hence allergen information for dishes may have changed. For example: A cottage pie is on the new September menu although the same dish was also on the previous April menu. However, since April, the vegetable stock (containing celery) has been removed from the recipe. A pupil with a celery allergy can now have the cottage pie. However, the cook is still using the old recipe from April which contains the stock and the pupil with the celery allergy has this cottage pie on their special diet menu as a safe dish to eat. This could result in an allergic reaction if consumed. For special diets the current (latest) recipes are often adapted, usually by an ingredient or product being removed or changed. For this reason, it is important the correct recipes are being used. For example: A chicken penne pasta dish is on a new September gluten free menu as Chicken GLUTEN FREE PENNE PASTA. This is based on the new recipe where the breadcrumbs have been removed. The cook has the same recipe from the previous year, follows this and substitutes the penne pasta with the gluten free penne pasta. However, the breadcrumbs are in the old recipe and get added to the dish. The pupil has the chicken gluten free penne pasta dish on their special diet menu as a safe dish to eat. This could result in a reaction if consumed. The FDT in conjunction with your Area Manager and via Cypad, will inform you any product changes that are made mid-term which may impact on special diet menus and, or standard allergens in compliance with the allergen legislation. Please note, these recipes are a guide, meat used e.g., beef or lamb may very between region and, or contact and may also vary depending on which FFL status your contract is on e.g., Farm Assured, Red Tractor, organic all recipes for the purpose of this document are done for bronze, farm assured level. Safety is a priority so if you have any queries, please contact you Area Manager and, or the Food Development Team (FDT) FDT@uk.issworld.com 5 P age V1 Issued: September 2016

7 Frequently Asked Questions (FAQs) 1. Is coconut suitable for consumption by a nut allergy sufferer? People who suffer from a nut allergy are allergic to either tree nuts, e.g., walnuts, cashews, pine nuts etc. or peanuts 8. The term coconut can refer to the entire coconut palm, the seed, or the fruit (not classified as a nut) and therefore it is suitable for nut allergy sufferers (unless they have an additional coconut allergy). As a precaution always check the allergen information on a product label when using coconut containing products in case the label declares it may contain nuts then the product should be avoided by nut allergy sufferers. 2. What is the difference between milk allergy and lactose intolerance? Lactose intolerance is a reaction by the body s digestive system to the sugars (lactose) found in milk and milk products. The reaction occurs due to lack of the enzyme lactase, which is needed to digest lactose. A milk allergy is a reaction by the body s immune system to the proteins (casein and whey) found in milk and milk products. 3. Are vegans allowed to eat honey? No. Honey is considered an animal product and therefore should be avoided in the vegan diet. 4. Can ISS cater for diabetic students? Yes. Menus providing a full carbohydrate count for our recipes can be produced. Diabetic pupils must still go through the special diet referral process before their carbohydrate count menu is issued. 5. How do I cater for other special diets that aren't shown in this recipe book? ISS can cater for a range of special dietary requests, the ones shown in this recipe book are simply the most common requests we come across. The key is to follow the dish stated on the menu and follow the same procedures, regardless of the dietary requirements. For example, the main meal stated on a menu is: Plain roasted chicken breast with a tomato sauce and baked jacket wedges o The chicken must be roasted plain. o The tomato sauce carries no addition instructions i.e., no onion, so the base tomato o sauce recipe can be followed (R03141) The baked jacket wedges are what they state plain potato wedges baked in the oven Do not add other ingredients such as vegetable bouillon to the tomato sauce or Cajun spice or herbs to the jacket wedges. 6. How do I cater for religious diets? As previously stated, at ISS Education our menus are designed to cater for the majority of the school population by offering a variety of foods in a range of dishes (including vegetarian dishes and Halal and Kosher under some contracts) on a daily basis. However, some pupils may not be able to choose meals from the standard menu due to personal choices e.g. vegan or religious reasons. These pupils do not require a special diet menu but may wish to follow our personal choice menu. This menu is only to be used in circumstances where meals from the standard menu are unsuitable. The menu offers vegetarian and vegan alternatives that do not include any of the following ingredients: Honey, onions, garlic, potato, sweet potato, carrots, swede, turnip, mushrooms, beetroot; celeriac, parsnips, radish, ginger, parsley, fennel & horseradish. 8 A peanut is a legume. A legume is a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of such a plant. 6 P age V1 Issued: September 2016

8 Food Hygiene & Safety Food Hygiene...is about all the practices that are involved in making sure food is safe to eat, from when it is delivered, to when it is eaten. Food Safety...is protecting food from anything that could harm consumers health or cause injury. You Must: Ensure separate cooking utensils are used when preparing or serving free from recipes (including cutlery, serving spoons, pots, pans, cutting boards). Use colour coded equipment, i.e. boards and knives Clean and sanitise equipment and work surfaces while you work clean as you go Do not use the same boiling water or oil to cook when cooking for an allergen free diet as you just used for the normal dish, e.g., do not boil gluten free pasta in water that was previously used to boil regular pasta in as cross contamination could occur. Store all ingredients separately in different containers. Ensure they are clearly labelled. Keep food preparation and storage clean i.e., no crumbs! If possible allocate one catering assistant to prepare all special diet meals. Keep yourself clean and wear clean protective clothing Report any skin problems or infected wounds Wash your hands regularly Tell your supervisor if you are feeling ill Keep cuts covered using blue plasters Keep hair securely under your hat Not cough or sneeze over food Not eat, drink or smoke within food rooms Avoid touching your face and hair - if you do then wash your hands afterwards Keep high risk foods hot or refrigerated Separate raw and cooked foods at all times Ensure good hygiene principles are adhered to i.e. hand washing to minimise risk of cross contamination by touch, clean aprons etc. By law, all food handlers must be trained in the essentials of food hygiene before they start work or handle food. Within 3 months of starting work you will undertake further food hygiene training using the ISS food hygiene accredited training pack, and work towards the RIPH Level 2 qualification or you will undertake an in-house test. 7 P age V1 Issued: September 2016

9 8 P age V 1 Issued: September 2016

10 DAIRY FREE MEALS Cow s milk is used to make many dairy products such as yoghurt and cheese. The proteins in cow s milk (casein and proteins found in whey) are one of the most common food allergens. Another common digestive problem is lactose intolerance (the body is unable to digest lactose). Lactose is a naturally occurring sugar found in milk and dairy products. DO NOT USE Milk Butter / Spread Cheese Ice Cream Yoghurt Cream Some Baguette Bread Baking Powder Bicarbonate of Soda Quorn Sausage Maggie Crunch Bake Southern Fried McDougall s Wholemeal Bread Mix White Bread & Roll Mix Crackers ALTERNATIVE PRODUCTS Alpro Soya Milk ; Coconut Milk Dairy Free Sorbets Alpro Soya Yoghurt Bread Roll Self-Raising Flour Self-Raising Flour Fry s Sausages; Daloon Sausages Wholemeal Flour; Yeast Plain Flour; Yeast; Bread Roll Bread Roll TIPS for adapting meals to make them DAIRY FREE: Watch out for cheese in recipes; do not add cheese to recipes. Use blended vegetable oils & olive oil for cooking and not spread/butter. Do not add yoghurt to curries. Use soya milk when making mashed potatoes. Do not add béchamel sauce to any recipes. Do not add spread and, or milk to vegetables and, or potatoes after cooking. 9 P age V1 Issued: September 2016

11 DAIRY FREE RECIPES RECIPE NAME MAIN DISHES MEAT / POULTRY SD Beef Spaghetti Bolognese FA (P) SD Lamb Spaghetti Bolognese FA (P) SD Beef GLUTEN FREE PENNE PASTA Bolognese FA (P) SD Lamb GLUTEN FREE PENNE PASTA Bolognese FA (P) SD Beef GLUTEN FREE PASTA SHAPES Bolognese FA (P) SD Lamb GLUTEN FREE PASTA SHAPES Bolognese FA (P) SD Baked Chicken Breast Chunks in Gravy FA (P) SD Baked Chicken Breast Chunks in Tomato Sauce FA (P) SD Chicken Stir Fry (no carbs) FA (P) SD Chicken Stir Fry (no soya sauce, no carbs) FA (P) MAIN DISHES VEGETARIAN SD Quorn Chicken Style Pieces in Gravy (P) SD Quorn Chicken Style Pieces in Tomato Sauce (P) SD Vegetable & Butter Bean Ragu (no carbs) (P) SD Vegetable & Butter Bean GLUTEN FREE PENNE PASTA Ragu (P) SD Vegetable & Butter Bean GLUTEN FREE PASTA SHAPES Ragu (P) SD Mixed Vegetables & Butter Beans in Olive Oil (no carbs) (P) SD Vegetable Ragu (no legumes, no carbs) (P) SD Vegetable & Chickpea Stir Fry (no carbs) (P) SD Vegetable & Chickpea Stir Fry (no soya, no carbs) (P) SD Vegetable Stir Fry (no legumes, no carbs) (P) JACKET POTATOES SD Jacket Potato with Tuna & Sweetcorn NO MAYO (P) SD Jacket Potato with Salmon NO MAYO (P) CARBOHYDRATE SD Mashed Potato (soya milk, no spread) (P) SD Mashed Potato (no milk, no spread) (P) DESSERTS SD Dairy Free Sorbet (P) SD Dairy Free Cup Cake (P) SD Egg Free Cup Cake (P) SD Dairy & Egg Free Cup Cake (P) SD Dairy Free Custard (soya milk) (P) SD Dairy Free Rice Pudding (soya milk) (P) SD Dairy Free Rice Pudding (coconut milk) (P) SD Baked Banana with Cinnamon & Honey (P) SD Roasted Peaches with Cinnamon & Honey (P) RECIPE CODE R07368 R07369 R07370 R07371 R07372 R07373 R07377 R07374 R07378 R07379 R07380 R07381 R01887 R07382 R07384 R07385 R07386 R04013 R07364 R07365 R06606 R07387 R04486 R07388 R04370 R04542 R04541 R07260 R05743 R P age V1 Issued: September 2016

12 EGG FREE MEALS Egg allergy is more common in children than adults and many children will outgrow it. An egg allergy can be to all forms of egg (well-cooked, loosely cooked and raw) or just to, loosely cooked and raw. DO NOT USE Eggs Gluten Free Bread Lasagne sheets Mayonnaise Noodles Quorn Mince Quorn Sausage Quorn Chicken Style Pieces Maggie Crunch Bake Southern Fried Baking Powder McDougall s Wholemeal Bread Mix Crackers ALTERNATIVE PRODUCTS Penne Pasta; Spaghetti Pasta White Rice; Wholegrain Rice Fry s Mince Fry s Sausages; Daloon Sausages Fry s Mince Self-Raising Flour Wholemeal Flour; Yeast Bread Roll TIPS for adapting meals to make them EGG FREE: Do not use egg to glaze pastry. Do not serve quiches and, or omelettes to those on raw and soft cooked egg free diets. Do not add mayonnaise to any jacket toppings, sandwiches, wraps etc. Do not use egg to bind any ingredients. Do not serve boiled eggs, poached eggs, fried eggs etc. 11 P age V1 Issued: September 2016

13 EGG FREE RECIPES RECIPE NAME MAIN DISHES MEAT / POULTRY SD Beef Spaghetti Bolognese FA (P) SD Lamb Spaghetti Bolognese FA (P) SD Beef GLUTEN FREE PENNE PASTA Bolognese FA (P) SD Lamb GLUTEN FREE PENNE PASTA Bolognese FA (P) SD Beef GLUTEN FREE PASTA SHAPES Bolognese FA (P) SD Lamb GLUTEN FREE PASTA SHAPES Bolognese FA (P) SD Baked Chicken Breast Chunks in Gravy FA (P) SD Baked Chicken Breast Chunks in Tomato Sauce FA (P) SD Chicken Stir Fry (no carbs) FA (P) SD Chicken Stir Fry (no soya sauce, no carbs) FA (P) MAIN DISHES VEGETARIAN SD Vegetable & Butter Bean Ragu (no carbs) (P) SD Vegetable & Butter Bean GLUTEN FREE PENNE PASTA Ragu (P) SD Vegetable & Butter Bean GLUTEN FREE PASTA SHAPES Ragu (P) SD Mixed Vegetables & Butter Beans in Olive Oil (no carbs) (P) SD Vegetable Ragu (no legumes, no carbs) (P) SD Vegetable & Chickpea Stir Fry (no carbs) (P) SD Vegetable & Chickpea Stir Fry (no soya, no carbs) (P) SD Vegetable Stir Fry (no legumes, no carbs) (P) PIZZA SD WHEAT / GLUTEN FREE Margherita Pizza RM Base (P) SD WHEAT / GLUTEN FREE Margherita Pizza HM Base (P) JACKET POTATOES SD Jacket Potato with Tuna & Sweetcorn NO MAYO (P) SD Jacket Potato with Salmon NO MAYO (P) CARBOHYDRATE SD Mashed Potato (soya milk, no spread) (P) SD Mashed Potato (no milk, no spread) (P) DESSERTS Frozen Strawberry Yoghurt (P) Frozen Toffee Yoghurt (P) SD Dairy Free Sorbet (P) SD Dairy Free Cup Cake (P) SD Egg Free Cup Cake (P) SD Dairy & Egg Free Cup Cake (P) SD Dairy Free Custard (soya milk) (P) SD Dairy Free Rice Pudding (soya milk) (P) SD Dairy Free Rice Pudding (coconut milk) (P) SD Baked Banana with Cinnamon & Honey (P) SD Roasted Peaches with Cinnamon & Honey (P) RECIPE CODE R07368 R07369 R07370 R07371 R07372 R07373 R07377 R07374 R07378 R07379 R01887 R07382 R07373 R07385 R07386 R04013 R07364 R07365 R05486 R04059 R06606 R07387 R04486 R07388 R07275 R04079 R04370 R04542 R04541 R07260 R05743 R P age V1 Issued: September 2016

14 WHEAT FREE MEALS In people with wheat allergy the body s immune system reacts to one or more of the proteins found in wheat. When wheat is consumed, the immune system produces antibodies (white blood cells) which normally fight bacteria and viruses. This release of antibodies triggers an allergic response. In most cases the symptoms are immediate, beginning within seconds or minutes. DO NOT USE Bread Regular Penne / Spaghetti Pasta Lasagne sheets Noodles Fish Fingers Battered Fish Quorn Mince / Fry s Mince Quorn / Fry s / Daloon Sausage Maggie Crunch Bake Southern Fried Baking Powder Self -Raising / Plain Flour McDougall s Wholemeal Bread Mix White Bread & Roll Mix Crackers Breadcrumbs ALTERNATIVE PRODUCTS Gluten Free Bread Gluten Free Penne Pasta; Gluten Free Pasta Shapes Gluten Free Penne Pasta; Gluten Free Pasta Shapes White Rice; Wholegrain Rice Gluten Free Fish Fingers Gluten Free Fish Fingers Quorn Chicken Style Pieces Quorn Chicken Style Pieces Gluten Free Flour Gluten Free Flour; Yeast; Gluten Free Pizza Base Gluten Free Flour; Yeast; Gluten Free Pizza Base Gluten Free Bread TIPS for adapting meals to make them WHEAT FREE: Do not add soya sauce to any recipes. Do not add béchamel sauce to any recipes. Do not serve wraps, bread & other bakery items.. Do not add breadcrumbs to any dishes. Only use gluten free flour to thicken soups, sauces and, or casseroles. 13 P age V1 Issued: September 2016

15 WHEAT FREE RECIPES RECIPE NAME MAIN DISHES MEAT / POULTRY SD Beef GLUTEN FREE PENNE PASTA Bolognese FA (P) SD Lamb GLUTEN FREE PENNE PASTA Bolognese FA (P) SD Beef GLUTEN FREE PASTA SHAPES Bolognese FA (P) SD Lamb GLUTEN FREE PASTA SHAPES Bolognese FA (P) SD Baked Chicken Breast Chunks in Gravy FA (P) SD Baked Chicken Breast Chunks in Tomato Sauce FA (P) SD Chicken Stir Fry (no soya sauce, no carbs) FA (P) MAIN DISHES VEGETARIAN SD Quorn Chicken Style Pieces in Gravy (P) SD Quorn Chicken Style Pieces in Tomato Sauce (P) SD Vegetable & Butter Bean Ragu (no carbs) (P) SD Vegetable & Butter Bean GLUTEN FREE PENNE PASTA Ragu (P) SD Vegetable & Butter Bean GLUTEN FREE PASTA SHAPES Ragu (P) SD Mixed Vegetables & Butter Beans in Olive Oil (no carbs) (P) SD Vegetable Ragu (no legumes, no carbs) (P) SD Vegetable & Chickpea Stir Fry (no soya, no carbs) (P) SD Vegetable Stir Fry (no legumes, no carbs) (P) PIZZA SD WHEAT / GLUTEN FREE Margherita Pizza RM Base (P) SD WHEAT / GLUTEN FREE Margherita Pizza HM Base (P) JACKET POTATOES SD Jacket Potato with Tuna & Sweetcorn NO MAYO (P) SD Jacket Potato with Salmon NO MAYO (P) CARBOHYDRATE SD Mashed Potato (soya milk, no spread) (P) SD Mashed Potato (no milk, no spread) (P) DESSERTS Frozen Strawberry Yoghurt (P) Frozen Toffee Yoghurt (P) SD Dairy Free Sorbet (P) SD Gluten Free Cup Cake (P) SD Dairy Free Custard (soya milk) (P) SD Dairy Free Rice Pudding (soya milk) (P) SD Dairy Free Rice Pudding (coconut milk) (P) SD Baked Banana with Cinnamon & Honey (P) SD Roasted Peaches with Cinnamon & Honey (P) RECIPE CODE R07370 R07371 R07372 R07373 R07377 R07374 R07379 R07380 R07381 R01887 R07382 R07373 R07385 R07386 R07364 R07365 R05486 R04059 R06606 R07387 R04486 R07388 R07275 R04079 R04370 R07390 R04542 R04541 R07260 R05743 R P age V1 Issued: September 2016

16 GLUTEN FREE MEALS Coeliac disease is not a food allergy or intolerance, it is an autoimmune disease. Coeliac disease is a permanent inflammatory disorder of the small intestine (small bowel) and is associated with the permanent intolerance of gluten (a protein) found in wheat, barley and rye in genetically susceptible people. DO NOT USE Bread Regular Penne / Spaghetti Pasta Lasagne sheets Noodles Fish Fingers Battered Fish Quorn / Fry s Mince Quorn / Fry s / Daloon Sausage Maggie Crunch Bake Southern Fried Baking Powder Self Raising / Plain Flour McDougall s Wholemeal Bread Mix White Bread & Roll Mix Crackers Breadcrumbs Tinned Lentils Cajun Spice Madras Curry Powder Mixed Spice Dried Coriander / Dried Cumin ALTERNATIVE PRODUCTS Gluten Free Bread Gluten Free Penne Pasta; Gluten Free Pasta Shapes Gluten Free Penne Pasta; Gluten Free Pasta Shapes White Rice; Wholegrain Rice Gluten Free Fish Fingers Gluten Free Fish Fingers Quorn Chicken Style Pieces Quorn Chicken Style Pieces Gluten Free Flour Gluten Free Flour; Yeast; Gluten Free Pizza Base Gluten Free Flour; Yeast; Gluten Free Pizza Base Gluten Free Bread Butter Beans ; Chickpeas Chilli Powder; Chinese 5 Spice Cinnamon Fresh Coriander TIPS for adapting meals to make them GLUTEN FREE: Do not add soya sauce to any recipes. Do not add lentils to any recipes. Do not add béchamel sauce to any recipes. Do not serve wraps, bread & other bakery items. Do not add breadcrumbs to any dishes. Only use gluten free flour to thicken soups, sauces and, or casseroles. Do not add dried coriander, dried cumin, cajun spice, madras powder or mixed spice to any dishes. 15 P age V1 Issued: September 2016

17 GLUTEN FREE RECIPES RECIPE NAME MAIN DISHES MEAT / POULTRY SD Beef GLUTEN FREE PENNE PASTA Bolognese FA (P) SD Lamb GLUTEN FREE PENNE PASTA Bolognese FA (P) SD Beef GLUTEN FREE PASTA SHAPES Bolognese FA (P) SD Lamb GLUTEN FREE PASTA SHAPES Bolognese FA (P) SD Baked Chicken Breast Chunks in Gravy FA (P) SD Baked Chicken Breast Chunks in Tomato Sauce FA (P) SD Chicken Stir Fry (no soya sauce, no carbs) FA (P) MAIN DISHES VEGETARIAN SD Quorn Chicken Style Pieces in Gravy (P) SD Quorn Chicken Style Pieces in Tomato Sauce (P) SD Vegetable & Butter Bean Ragu (no carbs) (P) SD Vegetable & Butter Bean GLUTEN FREE PENNE PASTA Ragu (P) SD Vegetable & Butter Bean GLUTEN FREE PASTA SHAPES Ragu (P) SD Mixed Vegetables & Butter Beans in Olive Oil (no carbs) (P) SD Vegetable Ragu (no legumes, no carbs) (P) SD Vegetable & Chickpea Stir Fry (no soya, no carbs) (P) SD Vegetable Stir Fry (no legumes, no carbs) (P) PIZZA SD WHEAT / GLUTEN FREE Margherita Pizza RM Base (P) SD WHEAT / GLUTEN FREE Margherita Pizza HM Base (P) JACKET POTATOES SD Jacket Potato with Tuna & Sweetcorn NO MAYO (P) SD Jacket Potato with Salmon NO MAYO (P) CARBOHYDRATE SD Mashed Potato (soya milk, no spread) (P) SD Mashed Potato (no milk, no spread) (P) DESSERTS Frozen Strawberry Yoghurt (P) Frozen Toffee Yoghurt (P) SD Dairy Free Sorbet (P) SD Gluten Free Cup Cake (P) SD Dairy Free Custard (soya milk) (P) SD Dairy Free Rice Pudding (soya milk) (P) SD Dairy Free Rice Pudding (coconut milk) (P) SD Baked Banana with Cinnamon & Honey (P) SD Roasted Peaches with Cinnamon & Honey (P) RECIPE CODE R07370 R07371 R07372 R07373 R07377 R07374 R07379 R07380 R07381 R01887 R07382 R07373 R07385 R07386 R07364 R07365 R05486 R04059 R06606 R07387 R04486 R07388 R07275 R04079 R04370 R07390 R04542 R04541 R07260 R05743 R P age V1 Issued: September 2016

18 SOYA FREE MEALS* Soya (also known as soy) is a food protein derived from the soya bean, which is a legume. Soya beans may be eaten fresh but are more usually dried and is a common ingredient in many foods, e.g., soya flour (often found in bread and baked goods). Soya may be and it can be processed further to make Textured Vegetable Protein (TVP) vegetarian alternatives, or fermented to create products like soya sauce. DO NOT USE Bread if contains / may contain soya Gluten Free Penne Pasta Fry s Mince Fry s Sausages Maggie Crunch Bake Southern Fried White Bread & Roll Mix McDougall s Wholemeal Bread Mix Soya Sauce Tinned Lentils Soya Yoghurt Soya Milk ALTERNATIVE PRODUCTS Gluten Free Pasta Shapes Quorn Mince Quorn Sausages; Daloon Sausages Plain Flour; Yeast; Readymade Wholemeal Pizza Base Plain Flour; Yeast; Readymade Wholemeal Pizza Base Butter Beans ; Chickpeas Coconut Milk TIPS for adapting meals to make them SOYA FREE * (also see legume free): Do not add soya sauce to any recipes. Do not add lentils to any recipes. Do not serve bread & other bakery items if may contain soya. Do not use soya yoghurt and, or soya milk. Do not use gluten free penne pasta. Do not serve soya alternatives to meat products. 17 P age V1 Issued: September 2016

19 SOYA FREE RECIPES RECIPE NAME MAIN DISHES MEAT / POULTRY SD Beef Spaghetti Bolognese FA (P) SD Lamb Spaghetti Bolognese FA (P) SD Beef GLUTEN FREE PASTA SHAPES Bolognese FA (P) SD Lamb GLUTEN FREE PASTA SHAPES Bolognese FA (P) SD Baked Chicken Breast Chunks in Gravy FA (P) SD Baked Chicken Breast Chunks in Tomato Sauce FA (P) SD Chicken Stir Fry (no soya sauce, no carbs) FA (P) MAIN DISHES VEGETARIAN SD Quorn Chicken Style Pieces in Gravy (P) SD Quorn Chicken Style Pieces in Tomato Sauce (P) SD Vegetable & Butter Bean Ragu (no carbs) (P) SD Vegetable & Butter Bean GLUTEN FREE PASTA SHAPES Ragu (P) SD Mixed Vegetables & Butter Beans in Olive Oil (no carbs) (P) SD Vegetable Ragu (no legumes, no carbs) (P) SD Vegetable & Chickpea Stir Fry (no soya, no carbs) (P) SD Vegetable Stir Fry (no legumes, no carbs) (P) PIZZA SD WHEAT / GLUTEN FREE Margherita Pizza RM Base (P) SD WHEAT / GLUTEN FREE Margherita Pizza HM Base (P) JACKET POTATOES SD Jacket Potato with Tuna & Sweetcorn NO MAYO (P) SD Jacket Potato with Salmon NO MAYO (P) CARBOHYDRATE SD Mashed Potato (no milk, no spread) (P) DESSERTS Frozen Strawberry Yoghurt (P) Frozen Toffee Yoghurt (P) SD Dairy Free Sorbet (P) SD Dairy Free Cup Cake (P) SD Egg Free Cup Cake (P) SD Dairy & Egg Free Cup Cake (P) SD Gluten Free Cup Cake (P) SD Dairy Free Rice Pudding (coconut milk) (P) SD Baked Banana with Cinnamon & Honey (P) SD Roasted Peaches with Cinnamon & Honey (P) RECIPE CODE R07368 R07369 R07372 R07373 R07377 R07374 R07379 R07380 R07381 R01887 R07373 R07385 R07386 R07364 R07365 R05486 R04059 R06606 R07387 R07388 R07275 R04079 R04370 R07390 R07260 R05743 R P age V1 Issued: September 2016

20 LEGUME FREE MEALS Legumes are a family of foods including peas, beans (including soya) and lentils. Some individuals with legume allergy are sensitive to all of these foods whilst others will be able to eat many of them and may only have symptoms from one or two types of legumes, e.g., garden peas. DO NOT USE Garden Peas Green Beans Baked Beans Butter, Kidney, Broad, Soya Beans Chickpeas Tinned Lentils Bread if contains / may contain soya Gluten Free Penne Pasta Fry s Mince Fry s Sausages / Quorn Sausages Maggie Crunch Bake Southern Fried White Bread & Roll Mix McDougall s Wholemeal Bread Mix Soya Sauce Soya Yoghurt Soya Milk ALTERNATIVE PRODUCTS (AND PRODUCT CODES) E.g., Carrots, Broccoli, Cauliflower, Courgettes, Sweetcorn E.g., Carrots, Broccoli, Cauliflower, Courgettes, Sweetcorn E.g., Carrots, Broccoli, Cauliflower, Courgettes, Sweetcorn Gluten Free Pasta Shapes Quorn Mince Daloon Sausages Plain Flour; Yeast; Readymade Wholemeal Pizza Base Plain Flour; Yeast; Readymade Wholemeal Pizza Base TIPS for adapting meals to make them LEGUME FREE: Do not add soya sauce to any recipes. Do not add lentils, peas, beans and, or chickpeas to any recipes. Do not serve bread & other bakery items if may contain soya. Do not use soya yoghurt and, or soya milk. Do not use gluten free penne pasta. Do not serve soya alternatives to meat products. 19 P age V1 Issued: September 2016

21 LEGUME FREE RECIPES RECIPE NAME MAIN DISHES MEAT / POULTRY SD Beef Spaghetti Bolognese FA (P) SD Lamb Spaghetti Bolognese FA (P) SD Beef GLUTEN FREE PASTA SHAPES Bolognese FA (P) SD Lamb GLUTEN FREE PASTA SHAPES Bolognese FA (P) SD Baked Chicken Breast Chunks in Gravy FA (P) SD Baked Chicken Breast Chunks in Tomato Sauce FA (P) SD Chicken Stir Fry (no soya sauce, no carbs) FA (P) MAIN DISHES VEGETARIAN SD Quorn Chicken Style Pieces in Gravy (P) SD Quorn Chicken Style Pieces in Tomato Sauce (P) SD Vegetable Ragu (no legumes, no carbs) (P) SD Vegetable Stir Fry (no legumes, no carbs) (P) PIZZA SD WHEAT / GLUTEN FREE Margherita Pizza RM Base (P) SD WHEAT / GLUTEN FREE Margherita Pizza HM Base (P) JACKET POTATOES SD Jacket Potato with Tuna & Sweetcorn NO MAYO (P) SD Jacket Potato with Salmon NO MAYO (P) CARBOHYDRATE SD Mashed Potato (no milk, no spread) (P) DESSERTS Frozen Strawberry Yoghurt (P) Frozen Toffee Yoghurt (P) SD Dairy Free Sorbet (P) SD Dairy Free Cup Cake (P) SD Egg Free Cup Cake (P) SD Dairy & Egg Free Cup Cake (P) SD Gluten Free Cup Cake (P) SD Dairy Free Rice Pudding (coconut milk) (P) SD Baked Banana with Cinnamon & Honey (P) SD Roasted Peaches with Cinnamon & Honey (P) RECIPE CODE R07368 R07369 R07372 R07373 R07377 R07374 R07379 R07380 R07381 R07386 R07365 R05486 R04059 R06606 R07387 R07388 R07275 R04079 R04370 R07390 R07260 R05743 R P age V1 Issued: September 2016

22 TOMATO FREE MEALS Although tomatoes are a commonly eaten food, severe allergic reactions are unusual or rarely reported in the UK. Most people with tomato allergy suffer only mild symptoms in the mouth. This is a likely consequence of cross reactivity where the person with the allergy also reacts to pollen and suffers from hay fever. Most cases, but not all, are mild. DO NOT USE Tomatoes (fresh, tinned) Tomato Puree Tomato Sauce Vegetable Bouillon Gravy Baked Beans ALTERNATIVE PRODUCTS Olive Oil TIPS for adapting meals to make them TOMATO FREE: Do not add tomato to salads, sandwiches, wraps etc. Do not add vegetable bouillon to any recipes. Do not add gravy to any recipes. Do not add tinned tomatoes and, or tomato puree to any recipes. Do not use baked beans as a jacket potato topping. Do not serve baked beans. 21 P age V1 Issued: September 2016

23 TOMATO FREE RECIPES RECIPE NAME MAIN DISHES MEAT / POULTRY SD Chicken Stir Fry (no carbs) FA (P) SD Chicken Stir Fry (no soya sauce, no carbs) FA (P) MAIN DISHES VEGETARIAN SD Mixed Vegetables & Butter Beans in Olive Oil (no carbs) (P) SD Vegetable & Chickpea Stir Fry (no carbs) (P) SD Vegetable & Chickpea Stir Fry (no soya, no carbs) (P) SD Vegetable Stir Fry (no legumes, no carbs) (P) JACKET POTATOES SD Jacket Potato with Tuna & Sweetcorn NO MAYO (P) SD Jacket Potato with Salmon NO MAYO (P) CARBOHYDRATE SD Mashed Potato (soya milk, no spread) (P) SD Mashed Potato (no milk, no spread) (P) DESSERTS Frozen Strawberry Yoghurt (P) Frozen Toffee Yoghurt (P) SD Dairy Free Sorbet (P) SD Dairy Free Cup Cake (P) SD Egg Free Cup Cake (P) SD Dairy & Egg Free Cup Cake (P) SD Gluten Free Cup Cake (P) SD Dairy Free Custard (soya milk) (P) SD Dairy Free Rice Pudding (soya milk) (P) SD Dairy Free Rice Pudding (coconut milk) (P) SD Baked Banana with Cinnamon & Honey (P) SD Roasted Peaches with Cinnamon & Honey (P) RECIPE CODE R07378 R07379 R07385 R04013 R07364 R07365 R06606 R07387 R04486 R07388 R07275 R04079 R04370 R07390 R04542 R04541 R07260 R05743 R P age V1 Issued: September 2016

24 Additional Common Allergens Sesame Sesame seeds (and their oil) are extremely potent allergens capable of causing severe allergic reactions (anaphylaxis) in susceptible individuals. Sesame is becoming more common in the diet today and is used extensively in everyday foods, especially on bread and other bakery products. Products that are not intended to contain sesame may have traces of the allergen due to manufacturing. Please be aware of all bread products and crackers and do not serve to pupils if they contain or may contain sesame. Pupils with a sesame allergy often also have a nut allergy so an additional warning box is noted on their special diet menus. SESAME & NUT ALLERGY PUPIL: Please check nut & sesame claims on packaging before serving food items to this pupil. DO NOT serve any food items to this pupil which claim they 'MAY CONTAIN SESAME' and, or 'MAY CONTAIN NUTS' Please pay particular attention to savoury crackers, yoghurts, readymade sandwich fillings and bread & bread products. Coconut The coconut is a member of the palm family. The botanical distance between coconuts and tree nuts would suggest that most people with tree nut allergy can tolerate coconut. Coconut can be bought fresh or bought as coconut milk, creamed coconut or desiccated coconut. It is used in baking, ice cream and breakfast cereals; coconut oil can also be used for cooking purposes. Do not add any coconut to dishes such as curries or crumbles. Do not serve ice cream to a pupil with a coconut allergy as ice cream often contains coconut oil. Celery People with celery allergy also need to be aware of the issue of allergy to celeriac. Celery and celeriac are varieties of the same species. Celery is used in food in various forms including: Celery sticks; celery leaves; celery spice, and; celery seeds, which can be used to make celery salt. Celery can also trigger a condition known as oral allergy syndrome. The people affected become allergic to pollen first of all, experiencing the symptoms of hay fever, and later become sensitised to celery or celeriac. Do not add celery or celeriac to dishes. Be aware of mixed spices which may contain celery or celery salt. Do not use vegetable bouillon in any meals being prepared for a pupil with a celery allergy. Mustard Apart from jars of mustard, there are other foods derived from the mustard plant including mustard leaves, seeds and flowers, sprouted mustard seeds, mustard oil, and foods that contain these. All are likely to cause reactions in people with mustard allergy. Do not use mayonnaise, Fry s mince or Cajun spice is any meals being prepared for a pupil with a mustard allergy. Sulphur Dioxide Sulphites consist of a group of sulphur-based chemicals, including sulphur dioxide (SO2). They are essentially food preservatives (E ) that are used to prevent the browning or discoloration of foods. Do not use vegetable bouillon, Fry s mince or long life lemon juice in any meals being prepared for a pupil with a sulphur dioxide allergy. Check manufactured items such as meat products and jams. 23 P age V1 Issued: September 2016

25 Carbohydrate Count There are two types of diabetes mellitus; Type I and Type II. Type I is the most common form of diabetes mellitus among children but it can be diagnosed at any age. It is an autoimmune disease where cells in the pancreas which produce insulin (a hormone required to regulate carbohydrate and fat metabolism) are permanently destroyed. Therefore the body can no longer produce insulin so regular insulin delivery is required to manage their diabetes. Type II occurs when insulin is not effectively used by the body and does not always require treatment with insulin. Diabetes is a condition that needs to be managed each day. Diabetes management can refer to dealing with short term events such as high and low blood sugar to controlling it over the long term. Following Recipes & Portion Sizes The carbohydrate values are displayed as total grams (g) on menus next to the dish name in a red font e.g., 32g Please note that these values are approximates and are calculated per portion size served according to the recipe, therefore it is important that all recipes are followed. The values may vary during preparation and service. Fat Count Cystic Fibrosis is an inherited disease which is caused by a faulty gene. The gene controls the movement of salt and water in cells which can cause the digestive system to become clogged with mucus, therefore making it more difficult to digest food. Most people with cystic fibrosis will take an enzyme capsule with meals and snacks to help digest food. Following Recipes & Portion Sizes The fat values are displayed as total grams (g) on menus next to the dish name in a red font e.g., 15g Please note that these values are approximates and are calculated per portion size served according to the recipe, therefore it is important that all recipes are followed. The values may vary during preparation and service 24 P age V1 Issued: September 2016

26 Alternative Products & Codes PRODUCT PRODUCT CODES ALLERGENS* Alpro Soya Milk S Alpro Soya Yoghurt S Bread Roll G; Se Butter Beans Chilli Powder Chinese 5 Spice Coconut Milk Cinnamon Dairy Free Sorbets 84084; 81779; Daloon Sausages G; C Fry s Mince G; S; M; Su Fry s Sausages G; S Fresh Coriander P9012 Gluten Free Bread E Gluten Free Penne S Gluten Free Pasta Shapes Gluten Free Fish Fingers F Gluten Free Flour Gluten Free Pizza Base Plain Flour G Penne Pasta G Quorn Chicken Style Pieces E Quorn Mince G; E Quorn Sausages G; E; D Readymade Wholemeal Pizza Base G Self-Raising Flour G Spaghetti Pasta G White Rice Wholegrain Rice Wholemeal Flour G Yeast * Allergens as covered by the EU Legislation 9. Allergens contained in the ingredient / product: G=Cereals Containing Gluten; E=Egg; F=Fish; S=Soya; D=Dairy; C=Celery; M=Mustard; Se=Sesame; Su=Sulphur Dioxide; L=Lupin 9 FIR 14 Key Allergens : Cereals containing gluten; eggs; fish; soybeans; milk; celery; mustard; sesame; sulphur dioxide & sulphites, and; lupin. ISS Education do not use crustaceans; peanuts; tree nuts, and; molluscs so these have been excluded from this table 25 P age V1 Issued: September 2016

27 Special Diet Lunch Allergen Matrix September P age V 1 Issued: September 2016 Dairy Egg Gluten Wheat Meat Mains R07368 SD Beef Spaghetti Bolognese FA (P) R07369 SD Lamb Spaghetti Bolognese FA (P) R07370 SD Beef GLUTEN FREE PENNE PASTA Bolognese FA (P) R07371 SD Lamb GLUTEN FREE PENNE PASTA Bolognese FA (P) R07372 SD Beef GLUTEN FREE PASTA SHAPES Bolognese FA (P) R07373 SD Lamb GLUTEN FREE PASTA SHAPES Bolognese R07377 SD Baked Chicken Breast Chunks in Gravy FA (P) R07374 SD Baked Chicken Breast Chunks in Tomato Sauce FA (P) R07378 SD Chicken Stir Fry (No Carbs) FA (P) R07379 SD Chicken Stir Fry (No Soya Sauce, No Carbs) FA (P) Vegetarian Mains R07380 SD Quorn Chicken Style Pieces in Gravy R07381 SD Quorn Chicken Style Pieces in Tomato Sauce R01887 SD Vegetable & Butterbean Ragu (No Carbs) R07382 SD Vegetable & Butter Bean Ragu GLUTEN FREE PENNE PASTA Ragu (P) R07384 SD Vegetable & Butter Bean GLUTEN FREE PASTA SHAPES Ragu (P) R07385 SD Mixed Vegetables & Butter Bean in Olive Oil (No Carbs) (P) R07386 SD Vegetable Ragu (No Legumes, No Carbs) (P) R04013 SD Vegetable & Chickpea Stir Fry (No Carbs) (P) R07364 SD Vegetable & Chickpea Stir Fry (No Soya Sauce, No Carbs) (P) R07365 SD Vegetable Stir Fry (No Legumes, No Carbs) (P) Pizzas R05486 SD WHEAT/GLUTEN FREE Margherita Pizza (Ready Made Base) R04059 SD WHEAT/GLUTEN FREE Margherita Pizza (Made from Scratch) Jacket Potatoes R06606 SD Jacket Potato with Tuna & Sweetcorn NO MAYO (P) R07387 SD Jacket Potato with Salmon NO MAYO (P) Carbohydrate R04486 SD Mashed Potato (Soya Milk, No Spread) (P) R07388 SD Mashed Potato (No Milk, No Spread) (P) Desserts R07275 Frozen Strawberry Yoghurt R04079 Frozen Toffee Yoghurt R04370 Orange Dairy Free Sorbet R04370 Lemon Dairy Free Sorbet R04370 Mango Dairy Free Sorbet SD Dairy Free Cupcake (P) SD Egg Free Cupcake (P) R07390 SD Gluten Free Cupcake (P) SD Dairy & Egg Free Cupcake (P) R04542 SD Dairy Free Custard (Soya Milk) R04541 SD Dairy Free Rice Pudding (Soya Milk) R07260 SD Dairy Free Rice Pudding (Coconut Milk) R05743 SD Baked Banana with Cinnamon & Honey R05699 SD Roasted Peaches with Cinnamon & Honey Fish Soya Sesame Tomato Legumes Garden Peas Nuts Coconut Celery Mustard Lupin Citrus Fruit Strawberry Sulphites Carbohydrate Count (g) Fat Count (g)

28