Set tray dimensions from the served portion
Measure the food or inner container in the way it will be served, including toppings, sides or a sauce pot if they share the tray. State the portion count and whether the tray is used for display, counter service, takeaway or delivery. Include how the food is placed and removed.
Describe service temperature and contact
These use details matter when reviewing the proposed material. Do not assume a tray is suitable for a particular temperature, food or appliance without written confirmation for that use.
A food-tray brief for a kitchen or counter
- Food, portion dimensions and count per tray
- Serving route and expected handling
- Temperature, moisture, oil or sauce exposure
- Liner or direct-contact arrangement
- Artwork, quantity and delivery postcode
Confirm material use with the food business
Ask your food business to approve the final product information and confirm material suitability for the intended contact conditions. FSA guidance covers food packaging, labelling and food-contact materials. Review a sample or drawing with the portion in place before confirming the format and order terms.