Government guidance on school meals. Nothing about a total ban on salt and sugar and no mention of JO.
Foods high in fat, sugar and salt
Foods from this group are often high in energy (calories) but provide few other nutrients.
Reducing saturated fat intake can help reduce the risk of heart disease. Eating unsaturated fats instead, which are found in foods such as oily fish, nuts and seeds, and sunflower and olive oils, can help lower blood cholesterol.
Too much salt can encourage a taste for salty foods, potentially leading to high blood pressure in later life.
High sugar intake provides unnecessary calories and can lead to weight gain and tooth decay.
You should include:
no more than 2 portions of food that have been deep-fried, batter-coated, or breadcrumb-coated, each week (applies across the whole school day)
no more than 2 portions of food which include pastry each week (applies across the whole school day)
savoury crackers or breadsticks, which can be served at lunch with fruit, vegetables or dairy food
desserts, cakes and biscuits but they must not contain any confectionery
You should avoid:
snacks, except nuts, seeds, vegetables and fruit with no added salt, sugar or fat (applies across the whole school day)
confectionery, chocolate or chocolate-coated products (applies across the whole school day)
You must not provide salt to add to food after it has been cooked (applies across the whole school day).
Any condiments must be limited to sachets or portions of no more than 10 grams or one teaspoonful (applies across the whole school day).
You can:
choose mono- and poly-unsaturated fats, such as rapeseed, soya, sunflower and olive oils, wherever possible for cooking or salad dressings
avoid products that list partially hydrogenated fat or oil on the label
use higher fibre ingredients, such as wholemeal flour, in addition to, or instead of, white flour
reduce the amount of sugar used in dishes