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Healthy Meals in Preschools/Schools Programmes (HMPP/HMSP) FAQ
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Why is a there a need to serve reduced-fat items?
Why do we encourage soft margarine since it's a processed food?
How can we ensure we meet the nutrient guidelines when we use the powdered version of milk/calcium-fortified beverages?
Do we apply the sauces guidelines to teachers' meals as well?
What are some examples of artificial sweeteners?
What if children are unable to finish the items? E.g., majority of 3-6yos can only finish ½ or 1 slice of wholegrain bread. Usually, 3-4yos will not be able to finish 100g rice + 45g vegetables + 45g meat +65-70g fruit. We believe in reducing food wastage. How can we work around this?
If the child in our preschool is allergic to our brand of milk powder and brings their own milk, do we get the doctor's memo and exclude him/her from HMPP?
Currently we are manufacturing Ready-to-Heat (RTH) proteins (chicken & fish) for our childcare clients. The variety of selections for PCF RTH proteins may also be affected due to the stringent selection of Healthier Choice Symbol (HCS) ingredients and worry of being unable to meet HCS guidelines (Under Protein category).
Based on the current guidelines, HPB is encouraging the use of ingredients or snacks that have the Healthier Choice Symbol (HCS) or meet HCS guidelines. Kindly note that ingredients are mostly bought in bulk and may not necessarily have the HCS symbol and/or Nutrition Information Panel (NIP) to assess immediately if it meets HCS guidelines e.g., soya sauce, tomato sauce, Demi-Glace Sauce, cereal in bulk etc. In addition, delays due to requesting for NIP from suppliers and vetting of the ingredients can have an impact on menu planning and preparation of meals for childcare. This also runs a risk whereby food varieties for the children may be restricted due to the worry of not being able to meet the HCS guidelines.
If parents self-declare that their child is allergic to milk and request for water to be served instead, is that ok?
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