Carranballac P-9 College in Point Cook, Victoria and Wideview Public School in Berowra Heights, NSW share their secrets on how to cater to students aged four to fifteen with a variety of healthy snack alternatives.

Dr John Harvey, Head of the Burns unit at The Children’s Hospital at Westmead, has some good advice to help minimise the risk of scald burns from food served in the canteen.

Peter Sutherland, Director of of Local Government and Industry Partnerships at the NSW Food Authority, explains the importance of school canteens following food safety principles.

THE ONE is Tip Top Foodservice’s new bread range giving school canteens the first nutritionally complete, soft, white bread.

Regular menu planning is an ongoing duty for most canteen managers – thanks to seasonal changes, specials and menu additions and deletions.

A handy list of dates to remember in 2012, including suggestions for canteen events and theme days.

Like any business which serves food, the school canteen is subject to fluctuations in revenue throughout the year, caused by a variety of factors from staffing issues through to lower demand for food when some students are away on excursion or off at camp.

There’s no disputing the importance of breakfast, which has been widely recognised by dietitians and health professionals for decades as the most important meal of the day.