There are 2 types of commercial margarine: hard margarine and soft margarine. Hard margarine does not melt when left in room temperature; due to its high saturated fat (bad fats). Conversely, the total fat in soft margarine is contributed mainly by unsaturated fats (good fats) present in healthier plant oils (e.g. soyabean oil, canola oil). Soft margarine that is lower in saturated fat, melts easily when left in room temperature, hence requiring refrigeration. Therefore, preschools/schools are recommended to use soft margarine. It must have the Healthier Choice Symbol or meet the following nutrient criteria: ≤27g/100g saturated fat and ≤400mg/100g sodium.