Title: Catering Policy - City of CanterburyFilename: 23-452-1 Last modified: 13-Aug-14 - page 5 - 1. Introduction The development of a Catering Policy for the City of Canterbury is

- cover page -

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

Canterbury City Council Catering 23-452 Policy Register

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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.

Documents

Title: Catering Policy - City of CanterburyFilename: 23-452-1 Last modified: 13-Aug-14 - page 5 - 1. Introduction The development of a Catering Policy for the City of Canterbury is