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The foods that school canteens are allowed to sell are:

Fruit-Vegetables

  • Fresh fruit-vegetables in season, thoroughly washed and packed in individual servings
  • Dried fruit (i.e., apricots, plums, figs, raisins, bananas etc.) without added sugar, packed in individual servings
  • Natural fruit or vegetable juice, produced within the canteens - cafeterias. The use of added sugar or other sweeteners is not allowed. It is recommended to consume it fresh in single use glasses of recyclable material
  • Fruit salad made within the canteens – cafeterias with fresh, washed, and in-season fruit. No added sugar or other sweeteners allowed
  • Salad made within the canteens – cafeterias with fresh, thoroughly washed vegetables, with no added salt. It is only permitted to add olive oil, vinegar or lemon
  • Packaged natural juices made of fruit or similar products, without preservatives or added sugar, in individual servings up to 330ml
Dairy
  • Standardised, pasteurised milk in single portion size up to 500ml, whole and semi-skimmed (1.5%-1.8% fat)
  • Low fat chocolate milk (max. 1.8%) in servings up to 250ml
  • Standardised yoghurt (up to 5% fat) without added sugar, in single portion size up to 200gr
  • Drinks made of milk and fresh fruit, prepared within the canteen. No added sugar allowed. It is prohibited to dispose of other similar standardised drinks and of ready-to-use powder for their preparation
  • Very hard, hard, semi-hard, and soft cheese. It is recommended to use traditional cheese and Greek PDO cheese (protected designation of origin). Are excluded re-processed cheese or processed cheese and re-processed cheese spreads

Plain baked goods

  • High-fibre whole-wheat sesame bread rings or white-flour one
  • High-fibre whole-wheat bread sticks or white-flour ones, in individual packaging up to 50gr
  • High-fibre whole-wheat rusks or white-flour ones, in individual packaging up to 50gr
  • High-fibre whole-wheat crackers or white-flour ones, in individual packaging up to 50gr

The above baked goods should comply with the following standards:

  • Saturated fat up to 3%
  • Trans fat up to 0.1%
  • Sodium up to 0.5%

Various baked goods

  • Grape must biscuits in individual packaging up to 60gr
  • Raisin bread in individual packaging up to 60gr
  • Plain biscuits, without filling, in individual packaging (up to 60gr) complying with the following standards:

They should not contain more than 2% in trans fat of the total fat.

In 100gr of product:

  1. Sugar should not exceed 10gr
  2. Total fat should not exceed 10gr
  3. Saturated fat should not exceed 5gr, and
  4. Sodium should not exceed 0.5gr
  • Whole-wheat cereal bar in individual portion size up to 40gr, which should comply with the following standards:

  1. Saturated fat up to 3%
  2. Trans fat up to 0.1%
  3. Sodium up to 0.5%

Cheese pie
The distribution of cheese pie-vegetable pie in individual portion sizes of 120gr complying with specific standards:

  • The fat for the making of the dough – crust (fyllo) should derive exclusively from olive oil, soft margarine or vegetable oil, while the final product should not exceed 30% in total fat and 0.1% in trans fat.
  • The cheese used in cheese pies should correspond to at least 40% of the total weigh. It is recommended the use of traditional cheese and Greek PDO cheese. It is prohibited to use processed cheese.

Pizza
According to the following standards:

  • For the dough is allowed the use of flour, yeast, egg, yoghurt, salt, and culinary herbs. It is prohibited to use flavour enhancements such as monosodium glutamate.
  • For the filling the allowed products include: cheese, tomato, peppers, mushrooms, onion, and corn. It is not allowed to use sauce or cured meats.

Sandwich
All sandwiches/toasts can be prepared with a combination of the foods described in the following paragraphs. They can either be packaged or freshly made within the canteen/cafeteria on a daily basis.

It is permitted to use all kinds of bread, high-fibre whole-wheat or white-flour like a single bun, toast slices, baguette, Greek pita, Arabic pita bread, or sesame ring bread. The use of whole-wheat bread is recommended. It is not permitted to use brioche, croissant, or piroski.

It is not allowed to use other cured meats than turkey complying with the following standards:

  • Saturated fat up to 1%
  • Sodium up to 1%

Sandwiches can be made with:

  • All kinds of vegetables
  • Pitted olives and olive paste
  • Cheese (as mentioned in the paragraph “Dairy” above)
  • Hard-boiled egg
  • The only fat allowed is olive oil
  • It is allowed to prepare sweet sandwiches with a combination of the aforementioned breads and 1 spoonful of honey or honey with sesame paste (tahini)

Deserts

  • Cream and rice pudding (rizogalo) in individual portion sizes of 150gr (containing milk fat up to 4%)
  • Halva in individual portion size up to 50gr
  • Sesame brittle (pasteli) in individual portion size up to 50gr
  • Honey in single serve package
  • Dark or milk chocolate in individual portion size up to 30gr
  • It is not allowed to sell chewing gums or boiled sweets

Nuts

  • Secondary education school canteens are allowed to dispose of nuts of all kinds without added salt or sugar in individual portion sizes up to 50gr
  • It is not allowed to sell fried nuts

Liquid foods

  • Bottled water
  • Secondary education school canteens are allowed to dispose of the following herbal teas: chamomile, sage, mountain tea, without added sugar or artificial sweeteners.
  • Coffee is reserved to staff members only
  • It is not allowed to sell soft drinks


The Hellenic Food Authority (EFET, http://www.efet.gr/) is the competent authority for food quality.


Official complaints

HELLENIC FOOD AUTHORITY: 11717
EKPIZO: 0030 210.3304444
General Secretariat for Consumer Protection and Commerce: 1520


 

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