Ministerial Decree No. 15 of 2025 issuing the regulations for school canteens.

This Resolution, comprising 16 articles, establishes that (i) the school canteen must be run by a contractor with at least two years of experience in food-related fields (including production, safety, storage, and distribution); (ii) the contractor must also hold a valid health license and obtain official approval from the the Public Authority for Food and Nutrition by meeting all required health and technical standards. The following requirements must be met in the canteen (i) location; (ii) size suitable for the number of students; (iii) walls, floors, and ceilings; (iv) doors, ventilation, windows, and room temperature; (v) lighting; (vi) water supply; (vii) handwashing facilities; (viii) drainage; (ix) security and safety; (x) sales outlets; (xi) special requirements. Article 4 sets out the requirements for food preparation and serving areas, while Article 5 addresses standards for warehouses and storage facilities. Article 6 outlines the health requirements for workers. Article 8 requires that food be transported in licensed, regulation-compliant vehicles, with drivers and transport staff holding valid health certificates and wearing clean uniforms. Article 9 governs the handling of food and beverages, and in particular (i) fresh dairy products, sandwiches, pastries, vegetables, and fruits must be supplied on the day of production and sold within their shelf life, ensuring safety and compliance with standards; (ii) all food and drinks must meet school nutrition guidelines, display calorie information, and be properly packaged and labeled; (iii) food preparation and cooking must follow strict hygiene practices to prevent contamination and ensure thorough cooking; (iv) healthier practices must be observed, including the use of non-hydrogenated vegetable oils, avoidance of fried foods, reduced use of salt (preferably iodized), and prohibition of partial cooking followed by reheating; (v) specific temperature controls must be maintained (e.g., hot foods at 70°C and salads at 4°C); and (vi) schools must identify common allergens, provide suitable alternatives, and ensure clear labeling with separate display areas. Additional requirements include prohibiting unauthorized repackaging, banning the sale or storage of damaged or mislabeled products, ensuring the daily removal of leftover fresh items, providing nutritionally balanced meals within established calorie limits, and providing specialized foods for nutritionally related medical conditions such as diabetes. A table indicates in detail the Nutritional Balance Requirements for Food and Beverages. Article 10 prohibits the placement of automated food self-service kiosks inside the school. Article 12 prohibits the sale or distribution of certain foods and beverages in school canteens, including (i) soft drinks, energy and sports drinks, caffeinated products, and sweetened or artificially flavored beverages; (ii) candy, gum, jelly sweets, salty snacks (except low-salt baked options), fast food, fried potatoes, instant noodles, and processed or cured meats; (iii) high-calorie condiments (such as mayonnaise and pickles) are restricted, as well as any products containing harmful additives like artificial colors, flavors, sweeteners, hydrogenated fats, nitrates, and other similar substances.
Food waste must not be displayed, sold, or left outside the canteen or authorized sales areas. The school principal is responsible for enforcing this rule and reporting violations to the Ministry of Education for legal action. Article 15 sets out the sanctions applicable in case of non-compliance.