Food deliveries for school meals are checked daily, Education Minister Graham Cregeen has promised.

He was asked in the House of Keys whether the sources for all fresh foods for school meals were checked by the Department of Education, Sport and Culture.

The Minister said that all contracted suppliers were required to meet specific requirements as part of their deal, including a scorecard of quality assurance schemes such as the Lion Mark, Red Tractor and Fair Trade.

With those requirements in place, he said, the department did not need to check all the sources, although it required feedback from recipients if any of the food supplied deviated from the initial agreement.

Mr Cregeen added: ’Deliveries are checked daily. The kitchen staff will check the items received for quality, quantity and that the temperature is correct and recorded.

’If there is anything that is not satisfactory - for example, cracked eggs, damaged yogurt or mouldy grapes - it is reported to the supplier, delivery driver and to the catering manager.

’It is dealt with promptly and returned, replaced or credited.’

Mr Cregeen, who was responding to questions from Julie Edge (Onchan) at last week’s sitting, also confirmed the suppliers of fresh produce.

They are Robinsons for fresh fruit and salad, Ramsey Bakery for bread; A&J Butchers and Harrison and Garrett’s for fresh meat, and Isle of Man Creameries for milk and dairy items.

He added: ’I have been advised that the suppliers go above and beyond the supply of fresh produce for our island schools and DESC is satisfied with the service they provide.’

Ms Edge asked whether the department used Hazard Analysis and Critical Control Points regulations.

Department member Ann Corlett (Douglas Central) said that was contained within food hygiene training but added: ’The only thing that I could think that schools would use HACCP for is their original delivery when they would take the temperature - that would see the critical control point.

’Other than that it would be down to staff who would be trained in food hygiene and have HACCP alongside that.’

In reply to a written question Ms Edge, Mr Cregeen confirmed the primary school catering manger was responsible for advising on regulations and policy on the quality of school meals. The qualification criteria for that position includes a hospitality or catering degree or higher national diploma.

Last month, Mr Cregeen said the menu for primary school meals was under review, but that it already met standards set for UK meals.