Policy directive: Food reporting checklist

Health services
fridge with clear door containing assorted yoghurts

Food reporting checklist

This checklist provides an overview of the relevant steps for successful Healthy choices policy directive reporting. This checklist can be used in conjunction with the ‘Reporting against the food targets’ resource.

Retail outlets

  • We have identified the number of in-house and commercial cafés/kiosks and fridges across all sites in our organisation
  • We have spoken with relevant food service staff and retailers to advise them of the Policy directive requirements
  • Recipes have been documented for in-house managed cafés/kiosks and for the patient/resident menu
  • The recipes and products available in our in-house managed café/kiosk and/or patient/resident menu have been assessed in FoodChecker.
  • Feedback from FoodChecker has been implemented and our FoodChecker report has been updated to reflect what is in the café/kiosk or patient/resident menu

Our FoodChecker menu assessment report/s are:

We have[i]:

  • At least 50% GREEN foods available
  • No more than 20% RED foods available
  • No RED foods to be promoted/advertised

Vending

  • We have identified and counted the number of vending machines (food and combined) and layouts across all sites of the health service.
  • We have contacted our vending supplier/s (if applicable) and they are aware of the Policy directive food implementation requirements:
  • Food only vending machines: At least 50% GREEN foods and no more than 20% RED foods are available
  • Combination food and drink machines: At least 50% GREEN items (combination of foods and drinks), no more than 20% AMBER artificially sweetened drinks and no more than 20% RED items are available (no RED drinks allowed).
  • No RED foods to be promoted/advertised.
  • We have spoken to our vending supplier to ensure vending machine/s will be fully stocked according to the Policy directive on a specific date, so we can assess them.
  • Relevant feedback from FoodChecker has been implemented and FoodChecker reports updated as required
  • We have a FoodChecker vending report (using the Policy directive FoodChecker assessment flow): from the last six months for each vending machine layout. These report/s have been prepared using the ‘Reporting against the food targets’ resource and meet the targets, and are ready to submit to the Progress Tracker.
  • from the last six months for each vending machine layout,
  • have been prepared using the ‘Reporting against the food targets’ resource,
  • meet the targets1, and
  • are ready to submit to the Progress Tracker.

 

Access FoodChecker to do your assessment.

For further information and food and drinks suggestions go to: Vending planogram resource.

Policy

Our organisation has a healthy eating policy/guidelines/procedure for staff/event catering (that is in line with the Healthy choices: policy directive and Healthy choices: workplace healthy eating policy and catering guide For further information and policy templates click here.

 

Subscribe to receive email updates from the Healthy Eating Advisory Service

 

[1] The Department of Health and Healthy Eating Advisory Service (HEAS) acknowledge the burden and impact of the COVID-19 pandemic on health services’ activities and is committed to taking a supportive and flexible approach with health services in implementing statewide policies.

Even if your health service is not able to meet the Policy directive targets, you must submit a report to the Department of Health via the Progress Tracker.

For more information please phone 1300 22 52 88 or email heas@nutritionaustralia.org.au

Except where otherwise indicated, the images in this document show models and illustrative settings only, and do not necessarily depict actual services, facilities or recipients of services. This document may contain images of deceased Aboriginal and Torres Strait Islander peoples. In this document, ‘Aboriginal’ refers to both Aboriginal and Torres Strait Islander people. ‘Indigenous’ or ‘Koori/Koorie’ is retained when part of the title of a report, program or quotation. Copyright © State of Victoria 2016

Written and reviewed by dietitians and nutritionists at Nutrition Australia, with support from the Victorian Government.

Nutrition Australia and Victoria State Government logos

Featured recipes

Explore all recipes
Early childhood services OSHC Main meal
Chicken, potato and sweet corn soup
DF EF

Want to assess your menu?

FoodChecker - opens in a new tab