Healthy Food and Drink Guidance - Schools
Fresh, dried or canned legumes (drained and rinsed) – eg, beans, peas, red kidney beans, lentils, chickpeas, split peas, tofu and baked beans . Amber. Red. Nuts. Exposure to peanuts can have severe consequences for children and young people who are allergic to those products. Your school should consider limiting exposure to these items if you have students with allergies. and seeds. Green ... ................
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