Guide

Allergen control systems and Natasha's Law

Implement comprehensive allergen management systems and comply with Natasha's Law PPDS labelling requirements.

UK-wide

Natasha's Law: PPDS allergen labelling

Since 1 October 2021, all food businesses selling Prepacked for Direct Sale (PPDS) food must provide full ingredients labelling with allergens emphasised. This law, known as Natasha's Law, was introduced following the death of Natasha Ednan-Laperouse in 2016, who died after eating a sandwich containing sesame (an undeclared allergen).

Natasha's Law requires any business producing PPDS food to label it with the name of the food and a full ingredients list, with the 14 major allergenic ingredients emphasised within the list.

What is Prepacked for Direct Sale (PPDS)?

PPDS is food that is packaged at the same place it is sold, and is in packaging before it is ordered or selected. Common examples include:

  • Sandwiches and wraps made and packaged on-site
  • Pre-packed salads, pasta pots, or meal deals prepared in-store
  • Bakery products (cakes, pastries, pies) packaged in the shop
  • Pizzas made to order but packaged before sale
  • Products packaged at a market stall before customer selection

Not PPDS: Food packed after the customer orders (e.g., deli counter items sliced to order), food not in packaging, fully prepacked food made elsewhere.

Comprehensive allergen management system

Effective allergen control goes beyond labelling. A robust allergen management system should include:

1. Recipe and ingredient documentation

  • Maintain up-to-date written recipes for all products
  • List every ingredient including compound ingredients (sauces, stocks, marinades)
  • Identify all 14 major allergens in each recipe
  • Keep supplier specifications and allergen declarations
  • Review and update when ingredients or suppliers change

2. Supplier management

  • Request allergen declarations from all suppliers
  • Verify allergen information on delivery
  • Establish procedures for notifying you of recipe changes
  • Maintain supplier contact details for urgent queries

3. Cross-contamination prevention

  • Separate storage for allergenic ingredients (clearly labelled)
  • Dedicated equipment for allergen-free products where possible
  • Colour-coded utensils, boards, and containers
  • Thorough cleaning between preparing different products
  • Staff training on cross-contact risks
  • Clear procedures for managing allergen-free requests

4. Staff training and communication

  • Allergen awareness training for all staff (kitchen and front-of-house)
  • Knowledge of all 14 major allergens
  • Understanding of cross-contamination risks
  • Ability to check ingredients and provide accurate information
  • Procedures for handling allergen-related queries
  • Regular refresher training (at least annually)
FOOD, DRINK & HOSPITALITY Requirement

Food, Drink & Hospitality businesses only

Restaurants, cafes, and caterers providing non-prepacked food must still provide allergen information, but this can be oral (with signage) or written (menus, chalkboards). However, if you package food on-site before customer selection (e.g., grab-and-go sandwiches), this is PPDS and requires full ingredients labelling under Natasha's Law.
Allergen guidance for food businesses
RETAIL & CONSUMER GOODS Requirement

Retail & Consumer Goods businesses only

Retail businesses must distinguish between fully prepacked food (made off-site, full labelling already required), PPDS food (packed on-site, now requires full ingredients list under Natasha's Law), and loose food (allergen info can be provided at point of sale). Most retail-packed bakery, deli, and food-to-go items are PPDS.
Natasha's Law guidance