Please have the information below available at the inspection. All information provided at your inspection will remain confidential.

Refer to the Food for Life Served Here Handbook for more details:

For any queries, contact us on 0117 914 2411.

BRONZE STANDARDS

☐Invoices/delivery notes (paper or electronic) which detail the products purchased during the period specified in the ‘Inspection confirmation’ email / letter sent to you, by your inspector.

☐ Invoices/delivery notes for the current menu cycle.

☐ List of your suppliers

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Standard 1.0 (Schools, early years, residential care settings & hospitals)

‘Caterers can demonstrate compliance with national standards or guidelines on food and nutrition.

☐ Evidence required:

  • Demonstration of compliance with the specific standards or guidance relevant to your customers
  • Appropriate food and/or nutritional standards available

Standard 1.1 ‘75% of dishes on the menu are freshly prepared’

☐ Evidence required:

  • Copies of your Food for Life menu cycles and associated recipes

Standard 1.2 ‘All meat (& meat products) satisfies UK welfare standards’

☐ Evidence required – at least two of the following:

  • Contracts with suppliers or suppliers’ declarations (to provide meat products assured by one of the welfare schemes recognised by this standard)
  • Meat purchase invoices (showing Assured status either by product description or code)
  • Assurance certificates

Standard 1.3 ‘No fish served from the Marine Conservation Society’s (MCS) ‘Fish to avoid’ list’

☐ Evidence required – at least one of the following:

  • Contracts with suppliers or suppliers’ declarations (that none of the fish supplied are on the MCS ‘Fish to avoid list’)
  • Your purchase policy
  • Fish purchase invoices
  • Details of the species & source of the fish on your menus

Standard 1.4 ‘All eggs (including liquid egg) are Free Range’

☐ Evidence required – at least one of the following:

  • Contracts with suppliers or suppliers’ declarations (to supply Free Range eggs)
  • Egg purchase invoices (showing production status)

Standard 1.5 & Standard 1.6 ‘No products or ingredients used in Catering Mark menus may contain undesired additives, trans fats or GMOs’

☐Evidence required – at least one of the following:

  • Contracts with suppliers (not to provide products containing these ingredients)
  • Suppliers’ declarations (not to provide products containing these ingredients)
  • Your purchase procedure.

Standard 1.7 ‘Free drinking water is prominently available’

☐ Evidence required - at least two of the following:

  • Your policy to provide free drinking water
  • Location of water dispensers/fountains is actively promoted
  • Jugs of tap water available on tables or point of sale

Standard 1.8 ‘Menus are seasonal & in-season produce is highlighted’

☐ Evidence required:

  • Menus from different times of the year (to show use of seasonal produce)
  • Invoices/delivery notes (to show use of seasonal produce)

Standard 1.9 ‘Information on display about food provenance’

☐ Evidence required:

  • Examples of how information on food provenance is displayed (eg menus, display boards, table talkers, posters, point of sale information, newsletters or flyers, website information).

Standard 1.10 ‘Menus provide for all dietary and cultural needs’

☐ Evidence required:

  • Feedback requested on menus from parents/customers/patients
  • Using outcomes of customer surveys to plan your menus
  • Gathering information on the cultural make-up of your customers

Standard 1.11 ‘Suppliers have been verified to ensure they apply appropriate food safety standards’

☐ Evidence required – at least one of the following:

  • Contracts with suppliers or suppliers’ declarations specify compliance with relevant EU/UK legislation
  • Copies of your suppliers’ current certificates demonstrating compliance with relevant EU/UK legislation (eg BRC, Salsa)
  • Copies of your audits of your suppliers, demonstrating compliance with food safety standards

Standard 1.12 ‘Catering staffare supported with skills training in fresh food preparation and the Catering Mark’

☐ Evidence required - at least two of the following

  • Training records (to show training in fresh food preparation, regeneration methods if applicable)
  • Evidence of how staff are briefed on the Catering Mark scheme
  • Information on display for staff on suppliers & ingredients

NB. Food for Life Supplier Declaration templates are available from us on request:

  • Standard 1.2 - Meat
  • Standard 1.3 - Fish
  • Standard 1.4 - Eggs
  • Standard 1.5 - Additives and trans fats
  • Standard 1.6 - GM ingredients

SILVER & GOLD STANDARDS

150 points at silver

300 points at gold

Refer to your Food for Life Served Here Handbook, for the minimum number of points you need to achieve in each of the standards below.

Standard 2.1 - Ethical and environmentally friendly food

NB. SILVER: min 5% of your ingredient spendmust be organic (no requirement for free range poultry or pork products)

GOLD: min 15% of your ingredient spendmust be organic include an organic animal product

+ 5% of your ingredient spendmust beon Free Range poultry meat &/or Free Range pork. (NB an additional 5% spent on organic eggs, organic poultry &/or pig meat covers this Free Range requirement).

Standard 2.2 - Making healthy eating easy

Standard 2.3 - Championing local producers

At the inspection, please have available:

  • A completed ‘Points Calculator’ (or equivalent) to show how you gained points for the above standards, over a representative period of your choice. This period could be a menu cycle (providing that period captures expenditure on all the menu’s ingredients,such as cooking oil) or longer.

You’ll find a ‘Points Calculator’ template specific to your area of work from the link below:

NB. The expenditure is only for food ingredients + organic milk. Teas, coffees, drinks & snacks aren’t included.

  • Also have the evidence on handwhich supports the above expenditure, gaining points over this period e.g. invoices.

In addition, for Standard 2.1:

☐ At least two of the following are required:

  • Contracts with suppliers specify the products
  • Purchase policy in place
  • Suppliers’ invoices/delivery notes can demonstrate the product’s status eg organic

In addition, for Standard 2.2:

  • Evidence showing how you fulfil the Healthy Eating options, that you’ve chosen

In addition, for Standard 2.3:

☐ At least two of the following are required:

  • Contracts with your suppliers specifying regional/UK produce
  • Suppliers’ invoices/delivery notes can demonstrate the origin of the products
  • Procedures in place for purchasing regional/UK produce

Soil Association Certification, South Plaza, Marlborough Street, Bristol BS1 3NX T 0117 914 2412 F 0117 314 5046

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Ref. No: P1432FmVersion No: 03Issue date: November 2016