Law on secondary school feeding, products and services.

The purpose of this Law is to support the mental and physical development of students of general education schools, to develop proper eating habits, nutrition of students, school food production and service system, management, organization, rights, duties, responsibilities and control of participants in the process. “School food production and service” means the activity of providing healthy, nutritious and safe food by the school to children studying in general education schools and living in dormitories. This Law shall apply to relations related to food production and service for children studying in secondary schools and living in dormitories. The following principles shall be followed in the production and service of school meals: (a) equal coverage of students; (b) provide healthy, safe and nutritious food in an accessible manner; (c) to ensure the participation of parents and guardians; (d) to properly organize premises, equipment and human resources in accordance with standards and technical regulations; and (e) to use more local and national raw materials and products. School food production and service shall be carried out with professional human resources using special purpose premises, kitchen and equipment that meet the standard requirements. A school with two or more classrooms and dormitories may have one kitchen. School meals shall be organized in the dining hall and if there is no dining hall, it may be organized in the classroom. Good industrial and hygienic practices shall be introduced in the production and service of school meals. The quality and safety of alimentary raw materials and food products used for school feeding shall meet food quality and safety requirements and shall be tested and certified by and accredited laboratory. Potable water complying with quality and safety standards shall be provided to students free of charge.