To ask the Minister of Education to detail (i) when the last review of school meals was completed, to test whether meals provided by a central kitchen are arriving at an appropriate temperature, as per The Food Hygiene Regulations (Northern Ireland) 2006; (ii) where the records confirming delivery temperature are kept; and (iii) whether these records are available for public scrutiny.

The Education Authority’s (EA) Catering Service carry out temperature checks every day as per the HACCP (Hazard Analysis and Critical Control Point) guidelines, in line with Food Standards Agency requirements and the requirements of the Food Hygiene Regulations (Northern Ireland) 2006. Temperature checks are carried out on the delivery, storage, preparation, holding and service of all food products. In addition, transported food items are temperature checked on arrival at the dining centres and before they are served.

In accordance with environmental health requirements, temperature records are kept in the relevant production kitchen and the receiving dining centre for a 12-month period.

Temperature records form part of internal audits carried out the by EA Catering’s Quality Assurance Team. Councils’ Environmental Health Officers will also check on temperature records during inspection visits. Anyone wishing to view temperature records should engage in the first instance with EA Catering.