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5-01 - Clean, safe, enjoyable meal environment

Provide clean, well-lit, and safe food service facilities with adequate space, pleasant surroundings, and supervision that enable students to enjoy the social aspects of eating.

5-02 - Standards for food service equipment, practices

Provide food service equipment that meets the safety and sanitary standards of Underwriter's Laboratories (UL) and NSF International, and use National Food Service Management Institute's guidelines to determine size requirements, specifications and hygienic precautions.

5-03 - Food services and health education

Coordinate food services with classroom health education lessons to reinforce messages on healthy eating.

5-04 - Accessible school-provided meal program

Offer a range of meals and snacks at school that meet the nutritional needs of the student population. Examples include school breakfast, lunch, after-school snacks and summer food service programs. Make families aware of food programs offered at school and keep meal programs financially accessible to families.

5-05 - Meals: nutrition standards, special needs, appeal

Plan school meal and snack programs so they are appealing and meet the US Department of Agriculture's nutritional standards.

5-06 - Drinking water

Provide safe drinking water for students and encourage them to drink adequate amounts of water throughout the day. Fluoridated water is preferable.

5-07 - School meal scheduling

Allow adequate time for students to eat meals consumed at school and schedule lunch periods as near the middle of the day as possible.

5-08 - Access to foods outside of meal programs

Restrict or limit the sale of foods and beverages outside of the school meal program in order to promote good dietary practices. Decisions about the sale of competitive foods on campus should be based upon nutritional considerations, not solely on potential for profit.

5-09 - Food choices outside of meal programs

Provide and promote nutritious foods and appealing food choices whenever and wherever food is offered at school, outside of school meal programs. Venues include cafeterias, on-campus stores, vending machines, sport events, and food offerings at fundraising projects.

5-10 - Foods as marketed items, rewards, punishments

Prohibit school practices that encourage students to make unhealthy dietary choices. Such practices include campus advertising; marketing of foods and beverages that are high in fat, sodium, or have added sugars; using low nutritive foods to reward students; or withholding food as punishment.

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