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Tuckshop Subcommittees

Setting up a Tuckshop Subcommittee is a great way to share the workload, build skills and strengthen support for your school tuckshop. Here’s a clear, practical step-by-step approach to use as a starting point for your tuckshop. 1. Clarify the purpose Start by defining why the subcommittee exists. This helps attract the right people and keeps everyone focused. Common purposes include: Supporting the tuckshop convenor or manager Improving menu, food safety and operations Supporting volunteers and rostering Fundraising and financial

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Order Cut-Off Time Policy

An Order Cut-Off Times Policy is essential to the efficient and sustainable operation of a school tuckshop. By establishing clear deadlines for placing orders, the tuckshop can plan food preparation accurately, maintain compliance with food safety requirements, and ensure meals are prepared and served in a timely manner. Adhering to defined cut-off times supports effective volunteer and staff management, reduces the risk of errors and cross-contamination, and helps minimise food waste. This policy also promotes fairness and consistency by ensuring

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Cairns Tuckshops Visit – 2 – 5 March 2026

Run a school tuckshop and keen to squeeze some professional development in next year? Want to meet other convenors from around the Cairns region to see how they do things in their tuckshop or canteen? We’re excited to announce that we’re coming to Cairns in Week 6, Term 1, 2026. While in town, we’ll be running a face-to-face Tuckshop Management Course, a Food Safety for School Tuckshops Course, as well as a Healthier Tuckshops Network Meeting. We also have some availability

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Food Safety for School Tuckshops Course

Our Food Safety for School Tuckshops course teaches staff how to handle, prepare, and store food safely, prevent cross-contamination, and maintain a clean, compliant tuckshop, protecting students and keeping operations running smoothly.

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Colour-Coded Chopping Boards

Protecting students through safe food handling Colour-coded chopping boards help reduce the risk of cross-contamination by keeping raw and ready-to-eat foods separate. Using the correct board for each task is a simple but critical step in maintaining food safety in the tuckshop. This handy Right Board. Right Food. Safe Tuckshop. poster can be displayed in your tuckshop as a quick reference point. Always use the right board for the right job: Red – Raw meat Blue – Raw fish and

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Double Strawberry Muffins

Using both strawberries AND strawberry yoghurt gives these muffins such a great flavour.

A new summer favourite, I’d say!

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Cleaning and Sanitising Poster

Effective cleaning and sanitising are essential for maintaining food safety and protecting students, staff and volunteers from foodborne illness. This practical poster clearly outlines the six key steps for effective cleaning and sanitising in the tuckshop. We recommend displaying it in the dishwashing area to ensure all staff and volunteers are familiar with and consistently follow the process.

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Chicken Supreme Pizza

A tasty veggie and chicken loaded pizza that can be made in advance and frozen.

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Green and Gold Day: Healthy Tuckshop Ideas

Turn your tuckshop green and gold to support our Australian sporting teams! Green & Gold Day is for everyone. The athletes, the fans, the businesses, the schools, the young, the old and everything in between. It doesn’t matter who you are, your sporting ability or your background; sport has the power to unite us all. Hosting a green and gold event at your school, dressing up in green and gold, and decorating your tuckshop in green and gold are great

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Modern, efficient, welcoming: Inside Yugumbir’s tuckshop refurbishment

Originally constructed in 1986 to support just 300 students, the old tuckshop had been stretched well beyond its intended purpose. Over time, the space had become restrictive, worn and inefficient. Tuckshop Convenor, Kim Wood persevered, cooking large portions from scratch and working tirelessly with the limited environment. Kim’s dedication was instrumental not only in maintaining operations but in helping advocate for an upgrade. Kim’s ability to balance efficiency with high quality meal preparation provided compelling evidence for the need to

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