Tell us what you think.

 

We’ve made a few changes to the site and we’re interested to find out what you think about them.

8 comments

  1. says:

    Welcome to 2021!
    If you have had a chance to look through the framework, even just parts of it, let us and your colleagues know what you are thinking and any thoughts you have on how you might begin to engage with it in your setting.

  2. says:

    Having view the information on the site with colleagues our thoughts are:

    It’s easy to navigate, content is very helpful, informative, similar to ‘how good is our school’ but far enough removed to allow catering staff to follow.
    The reflective questions were noted as being very helpful in focusing on any issues.
    We think it will provide a more ‘broad’ approach to the evidence of what is actually being delivered. It will focus the mind on the evidence that matters in providing positive outcomes.
    We have already created a ‘learn online training session for ourselves and our colleagues in Education based on the new regulations which we are happy to share.
    I’m sure catering teams across Scotland will use this as the door opener to discussions with colleagues in Education.

  3. says:

    Thank you Gerry and colleagues in South Lanarkshire. Your feedback is important to us as we continue to develop and use this resource.

  4. says:

    Hello, I think this website is a great idea and very easy to navigate. I think it is particularly good as all tools and resources are in the one place which is very helpful and useful for all who require its use.

  5. says:

    I recently came across an example of a self-evaluation approach to improving food services in a primary school.
    The local authority is moving onto an online portal for school meals and as part of the process became aware of inconsistencies between the intended portion size and actual portion size served in primary schools. To establish the extent of the issue an exercise was undertaken across a number of schools to gather information on the portion sizes served across the full range of food as served. Once the results are in the team plan to analyse the collated information to understand what is working well and what improvements are required. A plan of action will potentially involve training for staff to raise awareness of the intended portion sizes to be served, and show how and when this will be done. Of course the next step will be to review the impact of training to assess how well practice has improved.
    Obviously variations in portion sizes have implications, for example on food costs, medical diets and accuracy of nutritional analysis to name a few. For me however this is about recognising a problem and taking an evidence based approach to resolve it.

  6. says:

    Thanks to all who have managed to join in the Blether sessions we’ve held over the last 2 weeks. More next week. Come and join us if you are interested. Hot topic is the revised Nutritional Analysis Manual….get in touch if you would like to reserve a spot.

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