National School Nutrition Programme Food Specifications - Document overview

Oct 19, 2026

Uploaded by Melati

National School Nutrition Programme Food Specifications provides standardized food requirements for stakeholders involved in supplying school nutrition. It outlines legal framework expectations and approval requirements for food items, then details specification sections across food categories including starches, proteins, fresh fruits, fresh vegetables, and other items. It also covers spreads and related ingredients such as margarine, peanut butter, and key additives, aligning with relevant regulations and DoH food guidelines.

LanguageEnglish

CategoryResearch & Report

FormatPDF

Pages62

Reading Time2 h 36 min

AccessFree to download

Introduction

Legal Framework

General Requirements for Approval of Food Items

Starches (Grains and grain products)

Grains and grain products

Super Maize Meal

Rice (Parboiled)

Bread Wheat Flour

Samp

Instant Breakfast Cereal

Instant Oats

Bread

Potatoes

Sweet potatoes

Protein

Beans-Dehydrated Legumes

Lentils (brown/red/green)

Fish (Canned Pilchards in Tomato)

Processed Livers (Canned/HPP)

Ultra High Temperature (UHT) treated milk

Amasi/Maas

Soya mince (Uncooked)

Ready to Eat Soya Bolognaise (Cooked)

Eggs

Fresh fruit

Fresh Vegetables

Other food items

Rooibos

Sugar

Pure sunflower or canola oil

Iodinated Salt

Spices

Spreads

Soft Margarine

Peanut butter

Abbreviations

National School Nutrition Programme Food Specifications Acknowledgements The Department of Basic Education would like to acknowledge the support of the following Departments: Agriculture Land Reform and Rural Development, Health and the Trade, Industry and Competitions’(National Regulator for Compulsory Specifications) for their input in reviewing the National School National Programme’s Food Specification. The NSNP Food Specifications is intended for all the stakeholders such as manufacturers, service providers, Provincial Education Departments, Districts, Circuits, schools and the public. The Food Guide has been adapted from the Department of Health‘s guidelines “Specifications for Perishable and Non-Perishable Foods”(Volume 4, 2011) to ensure alignment with all relevant Regulations which are highlighted hereunder. Therefore, these guidelines are subject to change in line with any DoH’s amended regulations moving onwards. Contents Introduction .................................................................................................................... 5 1. Legal Framework........................................................................................................ 6 2. General Requirements for Approval of Food Items ..................................................... 7 3. Starches (Grains and grain products) ....................................................................... 11 3.1 Grains and grain products ....................................................................................... 11 3.2 Super Maize Meal ................................................................................................... 12 3.3 Rice (Parboiled) ....................................................................................................... 14 3.4 Bread Wheat Flour .................................................................................................. 16 3.5 Samp....................................................................................................................... 18 3.6 Instant Breakfast Cereal .......................................................................................... 19 3.8 Instant Oats ............................................................................................................. 22 3.9 Bread ...................................................................................................................... 23 3.10 Potatoes ................................................................................................................ 25 3.11 Sweet potatoes...................................................................................................... 25 4. Protein ....................................................................................................................... 27 4.1 Beans-Dehydrated Legumes ................................................................................... 27 4.2 Lentils (brown/red/green) ......................................................................................... 28 4.3 Fish (Canned Pilchards in Tomato) ......................................................................... 30 4.4 Processed Livers (Canned/HPP) ............................................................................. 32 4.5 Ultra High Temperature (UHT) treated milk ............................................................. 34 4.6 Amasi/Maas ............................................................................................................ 36 4.7 Soya mince (Uncooked) .......................................................................................... 37 4.8 Ready to Eat Soya Bolognaise (Cooked) ................................................................ 39 4.9 Eggs ........................................................................................................................ 41 5. Fresh fruit ..........................

FAQs

Who is the NSNP Food Specifications intended for?

It is intended for stakeholders such as manufacturers, service providers, Provincial Education Departments, districts, circuits, schools, and the public.

How does the document relate to Department of Health food guidelines?

The Food Guide is adapted from the Department of Health guidelines on specifications for perishable and non-perishable foods to ensure alignment with relevant regulations.

What food categories are covered in the specifications?

The document organizes specifications by major categories including starches, proteins, fresh fruit, fresh vegetables, other food items, and spreads.

Oct 19, 2026

Uploaded by Melati