PPDS labelling: a practical guide for small food businesses

How to work out which of your products need a PPDS label, what must be on it, and the mistakes inspectors see most often.

Step 1: Is it PPDS?

Ask three questions about each product. If the answer to all three is yes, it needs a full PPDS label under Natasha's Law:

  1. Is it packaged when the customer picks it up or orders it?
  2. Was it packaged before they chose it?
  3. Was it packaged on the premises where you're selling it (shop, stall, van or site)?

Made-to-order food isn't PPDS (provide allergen information another way, e.g. an allergen matrix). Food made elsewhere and delivered to you is standard prepacked food with its own, stricter labelling rules. Online/distance sales have separate requirements.

Step 2: What goes on the label

A worked example

Cheese & Spring Onion Sandwich
Ingredients: Wheat flour bread (wheat flour, water, yeast, salt, soya flour), mature cheddar cheese (milk), mayonnaise (rapeseed oil, egg yolk, spirit vinegar, mustard), spring onion, black pepper.

Note the emphasised allergens inside compound ingredients (the bread's soya flour, the mayonnaise's mustard) — missing those is the single most common failure.

The mistakes EHOs see most

Keeping labels accurate without the admin

The hard part of PPDS isn't printing a label once — it's keeping every label correct as recipes and suppliers change. AllergenKit Pro stores your ingredient library, builds ingredient lists with allergens emphasised automatically, and prints onto standard label sheets. Change one ingredient; every affected label updates. See pricing — or start free with the allergen matrix builder.

This guide is general information, not legal advice. Check current Food Standards Agency guidance for your nation, and ask your local Environmental Health team if you're unsure whether a product is PPDS.