37/2014. (IV. 30.) Decree on nutritional and health regulations for public catering.

This Decree sets out the rules for ensuring nutrition and health standards in organised public catering within Hungary. It applies to institutions such as schools, vocational training centers, hospitals, and social care facilities, where meals are provided as part of structured catering programs. It establishes age specific and meal specific nutritional requirements, including recommended ranges for energy intake, macronutrient balance, and the inclusion of essential food groups such as proteins, whole grains, fruits, and vegetables. These requirements are designed to ensure that meals contribute meaningfully to the daily nutritional needs of the populations served, supporting both growth and general health.
To implement these standards, the Decree mandates careful menu planning and documentation. Caterers must maintain records of ingredients, portion sizes, and meal composition to demonstrate compliance with the prescribed nutritional requirements. Menus are expected to provide variety and balance, avoiding excessive repetition of the same dishes and ensuring the inclusion of nutritionally valuable foods across all meals served.
The Decree also addresses special dietary needs, allowing modifications to accommodate medical requirements, food allergies, religious practices, or cultural considerations. Such deviations must be appropriately documented and justified to maintain the overall nutritional quality and safety of meals. In addition, the Decree emphasizes the quality of ingredients and preparation practices, promoting the use of fresh, minimally processed foods and discouraging excessive use of salt, sugar, and unhealthy fats.