Guidance

Annex B core meal technical charter

Updated 15 January 2020

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Breakfast

British farm assured premium breakfast sausage. Butchery specified as per DFQS but with 50% minimum meat content.

Healthy core breakfast as a healthy alternative to the traditional cooked breakfast. Fruit juice; and a choice of yoghurt or porridge and a choice of up to two toppings from granola, seed mix, preserves, honey and dried fruits.

Third meal

More homemade choices by limiting the number of bought-in pastry items to twice per week. A maximum of 2 hot bought-in pastry items per week. This doesn’t prohibit inclusion of quiche with the salad bar.

A wider range of meat cuts by limiting the number of mince dishes to 5 per week. Minimum butchery specification as per DFQS (page 30). A maximum of 5 mince-based (beef, lamb or pork) dishes available at lunch Mince-based dishes include items such as burgers, koftas and meatballs.

Regarding ‘five per week’, in a typical mess serving 3 meal choices per day, 5 out of 21 meals is approx 25%. For smaller messes serving 14 meal options per week, the principle of 25% meaning a max of 3 or 4 times per week should be upheld. For very large units where there are 5 or even 6 core choices, the same 25% principle should be upheld.

Light lunch to include a better range of high quality fillings and both fresh fruit and a yoghurt. Each IP will be delivering this in a slightly different way. Enhancements may include a better quality of ingredient or new healthier fillings. In addition, there should be less reliance on mayonnaise based fillings.

Dinner

More generous single portions of meat, poultry and fish on the hotplate, precooked weight of 140g, rather than 120g. Single portion dishes only for example, chicken portion, fish fillets, pork steak and carved meats, not including wet dishes for example, curries, casseroles (120g). A minimum of one carved roasting joint per week can be served on any day.

Only homemade pastry dishes available. No convenience pastry main meals available. No more than 1 homemade pastry based dish per service. Pasties, sausage rolls, mince meat pies homemade or otherwise not to be offered.

A wider range of meat cuts by limiting the number of mince dishes to 5 per week. Minimum butchery specification as per DFQS (page 30). A maximum of 5 mince-based (beef, lamb or pork) dishes available at lunch. Mince-based dishes include items such as burgers, koftas and meatballs.

Regarding ‘five per week’, in a typical mess serving 3 meal choices per day, 5 out of 21 meals is approx 25%. For smaller messes serving 14 meal options per week, the principle of 25% meaning a max of 3 or 4 times per week should be upheld. For very large units where there are 5 or even 6 core choices, the same 25% principle should be upheld.

Healthier options at lunch and dinner

All vegetarian meals will contain a quality source of protein. Quality source of protein means soya mince, tofu, quorn, beans, chickpeas, lentils, nuts, eggs and dairy. A maximum of 2 cheese based dishes per week.

All soups guaranteed homemade.

An improved salad bar range with a better protein offer.

For units serving 100 or more: 6 simple raw salads, 3 lightly dressed compound salads, 3 compound salads including coleslaw.

For units serving 31 to 99: 4 raw salads, 2 lightly dressed salads and 3 compound salads.

For units serving 1 to 30: plated salad options must be available to order with a minimum choice from 4 raw salads, 2 lightly dressed salads and 3 compound salads.

A range of dressings including a low fat option and a choice of two toppings (for example homemade croutons, pumpkin seeds, crispy onion and bacon bits).

Protein to include a wider range of products including but not limited to:

  • cheeses (various)
  • flaked tinned tuna
  • smoked mackerel
  • quality ham
  • whole chicken breast or other cold roast meat
  • two hard boiled eggs

Fish and meat at 120g and cheeses at 90g.

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