Food, Drink & Hospitality UK-wide

Food Information Regulations 2014 compliance

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

Guide summary

You must label all pre-packed food with ingredients, allergens, net quantity, date marking, and business details. Register with your local authority 28 days before opening. Check your labels meet the Food Information Regulations 2014, including font size and allergen emphasis rules.

  • Register your food business with your local council for free, 28 days before opening
  • List all ingredients in descending order by weight
  • Emphasise all 14 major allergens in the ingredients list
  • Show net quantity in metric units
  • Use 'Use by' for safety and 'Best before' for quality
  • Meeting font size of at least 1.2mm x-height
  • Provide a UK address for the importer on imported products
  • Keep records of label checks and ingredient specs
  • Follow Natasha's Law for PPDS food – full ingredients with allergens
  • Display a notice saying 'ask staff for allergen info' if you sell loose food
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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 Food Information Regulations 2014 (SI 2014/1855) apply in England only. Wales and Northern Ireland have their own equivalent instruments (the Food Information (Wales) Regulations 2014 and the Food Information Regulations (Northern Ireland) 2014), and Scotland has the Food Information (Scotland) Regulations 2014 enforced by Food Standards Scotland. The underlying requirements derive from assimilated Regulation (EU) 1169/2011 and are aligned across all four nations.

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. 1

    Classify your food products

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

  2. 2

    Create compliant labels for prepacked food

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

  3. 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. 4

    Provide allergen information for loose foods

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

  5. 5

    Display oral allergen signage

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

  6. 6

    Train all staff on allergen information

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

  7. 7

    Review and update regularly

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