. / For more information go to Section 3 and page number:
The criteria should reflect every day that the food outlet is open (ie, standard practice) / Yes / N/A / How?
/ Food is grilled or baked, rather than fried, wherever possible. Where frying is unavoidable, please read about “Shake, Tap, Hang” in guidance or ask the Team / ☐ / ☐ / 11
/ A polyunsaturated or monounsaturated fat/oil (liquid)with less than 20g saturated fat/100mls is used in cooking or frying (not saturated or hydrogenated). / ☐ / 11
/ Chips are thick cut. If skinny/French fries are served, portion sizes must be reduced (as a guide a 1/3 less portion than normal or a smaller box should be used) / ☐ / ☐ / 11
/ Healthy eating is actively promoted by staff – ask the Food for Health Award team about this. / ☐ / 12
/ If a breakfast is served, healthier breakfast options are available (eg, porridge, beans, tomatoes, mushrooms, poached/scrambled egg) / ☐ / ☐ / 12
/ If pre-packaged sandwiches are available, there are at least 2 sandwich choices with a calorie content below 300 kcals (1260kJ) / ☐ / ☐ / 12
/ Smaller portions are available for children / ☐ / 12
/ If soft drinks are sold, then water, sugar free drinks or fruit juice should be available, and displayed more prominently than sugary soft drinks if possible. “Energy drinks” should not be prominently displayed or promoted (eg top shelf where children cannot reach them) / ☐ / ☐ / 12
/ Hot drinks are made with semi skimmed or skimmed milk as standard / ☐ / ☐ / 12
/ Water is available (tap water in a jug is available for customers where possible) / ☐ / ☐ / 12
/ There should be no public health nuisance arising from litter, noise, odour or drainage - rated 3 or higher on the food hygiene rating scheme (FSA) / ☐ / 12


/ For more information go to Section 3 and page number:
Yes / N/A / How?
/ Frying oil is set at a correctly high temperature between 177-191 degrees centigrade (350 and 375 fahrenheit) / ☐ / ☐ / 13
/ At least one vegetable (including mixed salad – not just shredded lettuce) and a portion of fruit is available (including tinned, dried, fresh, frozen or fruit smoothies) / ☐ / ☐ / 13
/ The pricing policy encourages customers to choose fruit and vegetables / ☐ / ☐ / 13
/ Fruit and vegetable dishes are described and displayed in a way which is likely to encourage customers to choose them – ie it looks attractive to eat / ☐ / ☐ / 14
/ There is a choice of wholemeal/granary bread products such as bread, chapatti, pita or rolls / ☐ / ☐ / 14
/ Salads and vegetable dishes are served with optional dressings or a low fat variety / ☐ / 14
/ An alternative starchy carbohydrate is available instead of chips / ☐ / ☐ / 14
/ Skin is removed from poultry (or purchased skinless) and visible fat trimmed off wherever reasonable and possible / ☐ / ☐ / 15
/ An oily fish is available at least once a week – ask the Food for Health Award team for a list of oily fish. The team acknowledge this is difficult for some types of cuisine. If so, please discuss with the Team. / ☐ / ☐ / 15
/ The catering manager and staff involved in food preparation have read the healthy eating and healthy catering information and completed the quiz / ☐ / 15

For more information go to Section 3 and page number:
Yes / N/A / How?
/ Catering Manager and/or staff have undertaken training on healthy eating, ie attended the Council’s healthier catering workshop or have gone on an external course / ☐ / 16
/ If food is cooked on the premises, describe to the Food for Health Award team how you have made your dishes healthier, ie with less fat, salt or sugar / ☐ / ☐ / 16 and 17
/ Vending machines and chiller display units provide healthier choices such as salads, fruit salads, baked crisps, dried fruits, nuts and seeds / ☐ / ☐ / 17
/ Food premises are supportive of mums who wish to breastfeed on the premises – please explain to the Food for Health Award Team how you would support them / ☐ / 17
/ If a children’s menu is provided, a wide range of healthier options are available which are lower in fat, salt or sugar eg vegetable crudités, fruit kebabs, jacket potato, grilled chicken / ☐ / 18

Revised November 2014 Section 2: Page 1