The article presents materials reflecting the developed exemplary 10-day menu of school breakfasts, lunches and afternoon snacks for the age groups of 7-11 years and 12 years and older for the organization and implementation of school meals in accordance with the requirements of SanPiN 2.3/2.4.3590-20. The scope of the developed materials includes schools and public catering enterprises that organize meals for schoolchildren based on the principles of healthy eating in accordance with the requirements of the Sanitary and Epidemiological Rules and Norms SanPiN 2.3/2.4.3590-20 «Sanitary and Epidemiological Requirements for the Organization of Public Catering of the Population « (approved by the Resolution of the Chief State Sanitary Doctor of the Russian Federation dated October 27, 2020 No. 32). When calculating the school menu, the requirements for the cost of a grocery set have been taken into account (no more than 58.39 rubles per day per student for the age category of 7–11 years and 12 years and older for school breakfast; no more than 58.39 rubles per day for one student of the age category of 7–11 years old and 65 rubles per day for one student of the age category of 12 years and older for a school lunch; no more than 18.75 rubles per day for one student of the age category of 7–11 years old and 22.75 rubles per day for one student of the age category of 12 years and older for a school afternoon snack). The developed exemplary 10-day menu of school breakfasts, lunches and afternoon snacks for the age categories of 7–11 years and 12 years and older have passed an examination in the Office of the Federal Service for Supervision of Consumer Rights Protection and Human Welfare in the Republic of Adygea and received a positive conclusion (01-00-03/58-4986-2021 dated August 27, 2021) and can be recommended for the use in educational institutions. The optimal period for the development (at least three months) and approbation (at least six months) of an exemplary school menu should be considered from six months to a year. In addition, the menu for school meals should be multivariate, including options for people with disabilities and other individualization. The new menu should be tested first in some educational institutions, and after adjustment by the developers, it is recommended for implementation. For the effective organization and implementation of school meals, a systematic approach to the issue of the formation of high-quality raw materials and a flexible pricing policy is required.