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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. 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Therefore, these guidelines are subject to change in line with any DoH’s amended regulations moving onwards.  \nContents  \n Introduction .................................................................................................................... 5  \n1. Legal Framework........................................................................................................ 6  \n2. General Requirements for Approval of Food Items ..................................................... 7  \n3. Starches (Grains and grain products) ....................................................................... 11  \n3.1 Grains and grain products ....................................................................................... 11  \n3.2 Super Maize Meal ................................................................................................... 12  \n3.3 Rice (Parboiled) ....................................................................................................... 14  \n3.4 Bread Wheat Flour .................................................................................................. 16  \n3.5 Samp....................................................................................................................... 18  \n3.6 Instant Breakfast Cereal .......................................................................................... 19  \n3.8 Instant Oats ............................................................................................................. 22  \n3.9 Bread ...................................................................................................................... 23  \n3.10 Potatoes ................................................................................................................ 25  \n3.11 Sweet potatoes...................................................................................................... 25  \n4. Protein ....................................................................................................................... 27  \n4.1 Beans-Dehydrated Legumes ................................................................................... 27  \n4.2 Lentils (brown/red/green) ......................................................................................... 28  \n4.3 Fish (Canned Pilchards in Tomato) ......................................................................... 30  \n4.4 Processed Livers (Canned/HPP) ............................................................................. 32  \n4.5 Ultra High Temperature (UHT) treated milk ............................................................. 34  \n4.6 Amasi/Maas ............................................................................................................ 36  \n4.7 Soya mince (Uncooked) .......................................................................................... 37  \n4.8 Ready to Eat Soya Bolognaise (Cooked) ................................................................ 39  \n4.9 Eggs ........................................................................................................................ 41  \n5. Fresh fruit ..........................","cbCaifES1t7tt7cU","https://ap.wps.com/l/cbCaifES1t7tt7cU","pdf",2038016,62,"English","# Introduction\n# Legal Framework\n# General Requirements for Approval of Food Items\n# Starches (Grains and grain products)\n## Grains and grain products\n## Super Maize Meal\n## Rice (Parboiled)\n## Bread Wheat Flour\n## Samp\n## Instant Breakfast Cereal\n## Instant Oats\n## Bread\n## Potatoes\n## Sweet potatoes\n# Protein\n## Beans-Dehydrated Legumes\n## Lentils (brown/red/green)\n## Fish (Canned Pilchards in Tomato)\n## Processed Livers (Canned/HPP)\n## Ultra High Temperature (UHT) treated milk\n## Amasi/Maas\n## Soya mince (Uncooked)\n## Ready to Eat Soya Bolognaise (Cooked)\n## Eggs\n# Fresh fruit\n# Fresh Vegetables\n# Other food items\n## Rooibos\n## Sugar\n## Pure sunflower or canola oil\n## Iodinated Salt\n## Spices\n# Spreads\n## Soft Margarine\n## Peanut butter\n# Abbreviations","[{\"question\":\"Who is the NSNP Food Specifications intended for?\",\"answer\":\"It is intended for stakeholders such as manufacturers, service providers, Provincial Education Departments, districts, circuits, schools, and the public.\"},{\"question\":\"How does the document relate to Department of Health food guidelines?\",\"answer\":\"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.\"},{\"question\":\"What food categories are covered in the specifications?\",\"answer\":\"The document organizes specifications by major categories including starches, proteins, fresh fruit, fresh vegetables, other food items, and spreads.\"}]","National School Nutrition Programme Food Specifications - Document overview | PDF",1792379087,156]