Guide

Food Information Regulations 2014 compliance

Comply with mandatory food labelling and information requirements under UK and assimilated EU law.

Retail & Consumer GoodsFood, Drink & Hospitality UK-wide

Overview of Food Information Regulations

The Food Information Regulations 2014 (FIR) establish the enforcement measures for assimilated Regulation (EU) No. 1169/2011, referred to as Food Information to Consumers (FIC). These regulations govern all mandatory food information that must be provided to consumers.

Since 1 January 2024, directly applicable EU legislation became assimilated law, published on legislation.gov.uk. The FIR applies to all food supplied by food businesses in England, Wales, and Northern Ireland. Scotland has equivalent Food Information (Scotland) Regulations 2014 enforced by Food Standards Scotland.

Three types of food under FIR

The regulations categorise food into three types with different information requirements:

1. Prepacked food: Food put into packaging before being offered for sale, where contents cannot be altered without opening/changing packaging. Must have full ingredients list on packaging with allergens emphasised.

2. Prepacked for Direct Sale (PPDS): Food packed on the same premises from which it is sold (e.g., sandwiches made and sold in the same shop). Since October 2021 (Natasha's Law), must have name, full ingredients list with allergens emphasised, and date marking on label.

3. Non-prepacked (loose) foods: Food sold without packaging. Allergen information must be available but can be provided orally, on menus, chalkboards, or tickets. If provided orally, must display notice saying "ask staff for allergen information".

The 14 major allergens requiring emphasis

All food businesses must be able to identify and declare the 14 major allergens in their products:

  1. Classify your food products

    Determine whether each product is prepacked, PPDS, or non-prepacked to apply correct labelling requirements.

  2. Create compliant labels for prepacked food

    Include all mandatory information: name, ingredients with allergens emphasized, quantity, dates, business details, nutrition declaration.

  3. Implement PPDS labelling (Natasha's Law)

    For food packed on-site, create labels with name, full ingredients list (allergens emphasized), and date marking.

  4. Provide allergen information for loose foods

    Make written allergen information available (menus, signs) or ensure staff can provide accurate oral information.

  5. Display oral allergen signage

    If relying on oral allergen information, display clear signage stating 'Ask staff for allergen information'.

  6. Train all staff on allergen information

    Ensure every team member can accurately identify and communicate allergen presence in all menu items.

  7. Review and update regularly

    Check labels and allergen information when recipes, suppliers, or ingredients change.