4 Guidelines

1. Nutritional needs

2. Occasion

3. Value for money

4. Variety of foods and the presentation of the meal

1. Select food which is convenient to pack

2. Pack food carefully so that it does not spoil

3. Pack food in suitable containers/materials

For e.g a food flask for hot food for e.g porridge

Airtight containers for crisp and crushable food such as salads and biscuits

A flask , a covered tumbler and a huge container for large amounts of beverage

Aluminium foil and polythene film containers for food without sauce and gravy.