Greek school hygiene and nutritional protocols

The National Public Health Organization (EODY) has implemented a unified prevention guide for nurseries and schools to enforce stricter hygiene and safety standards. These protocols address the management of home-brought lunches, the preparation and storage of school-provided meals, and protection against toxic chemical cleaners. Guidelines recommend that perishable foods be transported in airtight containers and kept below 5°C, noting that if a cold chain cannot be maintained, food must be consumed within four hours or discarded. Additionally, the organization issued a warning regarding the excessive use of chlorine in cleaning processes to mitigate toxic risks to children.

Building on these safety measures, the Ministry of Health and EODY have introduced new nutritional regulations for school canteens, vending machines, and catering services. Starting in the 2026-2027 school year, these measures—developed in collaboration with the National Nutrition Committee—aim to combat childhood obesity by strictly limiting the intake of sugar, salt, and saturated fats.

Prohibited items include soft drinks, energy drinks, chocolates, potato chips, popcorn, ice cream, and processed meats such as ham, bacon, and sausages. Specifically, the new rules ban processed meats in sandwiches and toasts due to scientific links between such products and carcinogenic substances. To encourage healthier habits, schools will provide access to fresh seasonal fruits and vegetables, unsweetened dried fruits, yogurt without added sugar, kefir, plant-based beverages, and whole-grain bakery products. Portion sizes for certain items, such as traditional bread products, will also be reduced. These updates are accompanied by reinforced food safety mandates, requiring hot foods to remain above 60°C and emphasizing strict monitoring of packaging integrity and expiration dates.