(i) The DBE reviews and approves the Provincial menus annually in line with a cost effective food basket aligned with the Conditional Grant Framework. Food specifications from the Department of Health are used to guide quality and quantities. NSNP performance on menu compliance at schools is measured using monitoring tools, based on a key performance indicator (KPI) scores, that include time for feeding, balanced meal, quantities in starch, protein, fruit and/or vegetables.
(ii) Fighting between learners and the personnel who distribute food to learners is condemned and unacceptable. However, the School Management Teams and School Governing Bodies are responsible for discipline in schools. The school code of conduct is adhered to to deal with disciplinary matters.
(iii) (a) Warehouses are monitored and inspected by the local authority through Environment Health Inspectors, to ensure compliance to food safety standards. The NSNP has employed monitors in each district to assess compliance on quality, quantity and food safety, when monitoring in schools. (b) District-based Food Safety Teams do spot checks periodically, and educators responsible for NSNP, are trained on food labelling etc., for daily inspections.