(31943) Food Labelling
Understanding food labels is essential for keeping people safe, especially those with food allergies.
Food allergies can be life-threatening, so staff must always check labels carefully and never guess.
Key legal requirement: Natasha’s Law
Since October 2021, all foods that are prepacked for direct sale (PPDS) must:
- Have a full ingredients list
- Clearly highlight the 14 major allergens (e.g. in bold or CAPITALS)
This includes foods prepared and packaged on-site, such as sandwiches, wraps or baked goods made in school kitchens.
Reading food labels safely
When checking a food label:
- Check the full ingredients list - allergens are highlighted within the list. Always read it carefully, not just a quick glance
- Be aware of individual allergies - any food can cause a reaction, not just the 14 major allergens
- Understand “free from” - this only applies to specific allergens (for example gluten-free), not all allergens
- Take “may contain” seriously - this means there is a risk of cross-contamination during production
- Be cautious with vegan products - vegan does not mean allergen-free and products may still contain or be exposed to allergens
- Take care with imported foods - labelling laws vary by country so allergens may be shown differently or less clearly
- Always recheck familiar products - Ingredients and recipes can change at any time so never assume a product is still safe
Key actions:
- Always check labels before serving food
- Ensure everyone understands and follows PPDS labelling requirements
- Do not rely on memory - check every time
- Communicate clearly with kitchen staff and colleagues about allergens
- Support children in learning to check food before eating
- Encourage a safety culture of: “Check before you eat”
