Learn straightforward UK allergen management under Natasha’s Law, with clear PPDS, distance selling and staff tips to protect customers and simplify compliance.
Table of Contents
- What Natasha’s Law Means for You
- Understanding PPDS and Allergen Labels
- Distance Selling and Allergen Info
- Loose Foods: How to Share Allergen Details
- Why Recipe Changes Can Cause Allergen Risks
- Practical Allergen Management Tips
Running a café, restaurant or takeaway? You’re in the right place. This guide explains UK allergen management under Natasha’s Law in clear, practical terms for busy food business owners, with tips that fit into everyday operations.
What Natasha’s Law Means for You
Many food business owners know there are rules on allergens, but getting them right day-to-day can still feel confusing. Natasha’s Law changed how certain foods must be labelled in the UK to give customers clear allergen information and help prevent serious allergic reactions. (Food Alert)
Under UK food law, there are 14 major allergens you must declare whenever they’re used in a dish or product. These include things like milk, peanuts, gluten, fish and sesame. (Food Standards Agency)
Most of these basics will be familiar from when you put together safe, compliant menus and ensure teams know what’s in every dish.
Understanding PPDS and Allergen Labels
What “Prepacked for Direct Sale” (PPDS) Actually Is
“Prepacked for Direct Sale” means food that’s prepared and put into packaging on your premises before the customer orders it or chooses it — for example, sandwiches wrapped up in display cabinets or salads sealed before purchase. Under Natasha’s Law, these items must carry a full ingredients list with allergens clearly emphasised (like bold text). (Food Alert)
This is different from food you make to order (like a cooked meal served straight from the pass) — that isn’t PPDS, even if it’s wrapped after the customer orders it.
Distance Selling and Allergen Info
Selling food by phone, online or delivery platform? Those orders aren’t normally classed as PPDS. But you’re still legally required to provide clear allergen information before the customer pays and when the food arrives. (Food Alert)
That means:
- Your online menu should list allergen details for each item.
- If customers order by phone, staff should be trained to give accurate allergen info.
- Ideally include written allergen info with deliveries — even if it’s just a printed sheet with every dish and what allergens it contains.
This helps protect customers and means your team won’t be caught out if the allergen content of a supplier’s ingredient changes.
Loose Foods: How to Share Allergen Details
For loose or made-to-order foods — think hot café plates, buffets or sandwiches made fresh — there’s no label on the packaging. But the law still expects customers to be able to access allergen information before they buy. (Food Alert)
In practice, that can mean:
- Clearly marking allergen details on your menu or blackboards.
- Having a printed allergen folder or chart for staff and customers.
- Training staff to confidently answer questions about allergen content.
Customers should never have to guess if a dish contains an allergen — and your team shouldn’t guess either.
Why Recipe Changes Can Cause Allergen Risks
One risk many operators overlook is ingredient changes. Say you switch sauce brands because of cost or availability. If the new sauce contains a different allergen, your allergen info must be updated before it’s used. (Food Alert)
Even subtle differences in supplier specs can change a recipe’s allergen profile — and if you don’t tell customers (and your team), that can quickly lead to a serious incident.
Keeping updated ingredient specifications and checking allergen info from suppliers is essential, especially for businesses handling complex menus.
Practical Allergen Management Tips
Running a busy kitchen or front-of-house team means juggling a lot. Here are practical ways to stay on top of allergens without bogging your team down:
1. Use a Simple Allergen Matrix
Create or print an allergen matrix listing each dish and what allergens it contains. Keep it where staff can easily see and update it.
This complements good kitchen practice like preventing hazards from dirt and bacteria — it’s part of managing food safety made simple. Food safety made simple guide
2. Train Every Team Member
Everyone taking orders or prepping food should know the 14 allergens and where to find that info. Mistakes often happen because someone simply didn’t know where to check.
Training is a key part of avoiding cross-contamination — something we cover in how cross-contamination happens and how to stop it. Cross contamination risks and tips
3. Keep Recipe Records Up to Date
Have up-to-date specs for every ingredient, especially branded products. When a supplier sends a change to their ingredient list, update your records immediately.
Accurate records also help with things like your FHRS food hygiene rating — see FHRS scores broken down: what affects your food hygiene rating. FHRS score factors explained
4. Standardise How You Communicate Info
Whether written on menus, printed on labels, or explained by staff, keep your method consistent. Consistency builds trust with customers and makes checks for audits or inspections much easier.
Conclusion: Make Allergen Safety Easier
Natasha’s Law and UK allergen rules aren’t just red tape — they’re there to protect customers from serious harm. Getting them right also protects your business reputation and gives you confidence when inspectors or EHOs visit.
But busy kitchens and front counters don’t need more paperwork. Using a food safety app that helps manage allergen matrices, supplier records and staff training can make compliance a regular part of your workflow, not a big, stressful job.
Think of the right food safety app as a practical partner that helps you keep allergen information accurate, up to date and easy for your team to use — freeing you up to focus on great food and service.
