How to Label PPDS Food: A Step-by-Step Guide

Start with the name of the food as a customer would recognise it: "Cheese and tomato sandwich," not an internal code like "SW-12." Then write a complete ingredients list. Every ingredient goes on it, listed in descending order of weight as it went into the recipe. Compound ingredients must be broken down: if you use mayonnaise, list its components (rapeseed oil, egg yolk, mustard, and so on) rather than just "mayonnaise." The same goes for sauces, dressings, marinades, stock, and seasoning blends. Processing aids count too, so the flour you dust a work surface with is an ingredient in the finished bread. Trace every component back to its raw parts. If you cannot get a full breakdown of a bought-in ingredient from your supplier, you cannot write an accurate label, so chase the supplier specification before you go any further. The ingredients list is the foundation; the allergen emphasis in the next step depends on it being complete.

Natasha's Law itself requires the name and the ingredients list, but a usable PPDS label normally carries more. Add a use-by date so the customer and your own team can manage shelf life, and add storage instructions where they matter, such as "keep refrigerated." These come from separate food hygiene duties rather than the allergen rules, but customers expect them and inspectors look for shelf-life management. Then run final checks before printing. Confirm the ingredients list matches the current recipe, not last month's. Confirm every allergen is emphasised and spelled with the regulatory term. Confirm the label is legible: dark text, a plain light background, and a font comfortably above the 1.2mm minimum x-height. Print onto a label stock that survives your storage conditions without smearing or peeling. When a recipe or supplier changes, repeat all three steps and destroy the old label stock so an outdated version cannot reach a customer.