Student & End-user
Impact on People Resources
We have attempted to identify a range of people resource factors that may be affected and should be considered when implementing a Healthy Tuckshop, and these are detailed below:
Staff working in the Tuckshop will role framework desired behaviours, have excellent work ethics and meet all relevant employment requirements.
Review current Job Descriptions (where appropriate) to ensure that the key performance indicators match the school?s Food Policy.
Involve:
l Management
l Tuckshop Operator
Staff have adequate training to carry out their jobs safely and effectively and ensuring promotion of appropriate messages.
Basic training to include:
l Food Safety Certificate
l on site basic nutrition
l diabetes / obesity prevention
Involve:
l Management
l Tuck Shop Operator
l Food Technology teacher
l NZ Registered Dietitian (NZRD) or qualified Nutritionist
