In the fast-paced world of catering, where speed and efficiency are key, one crucial area that must never be overlooked is food labelling. While often viewed as a compliance checkbox, food labelling is, in fact, a vital part of customer communication, food safety, and overall brand trust.
Why Food Labelling Matters
Food labelling provides essential information to customers about what they’re eating—especially for those with food allergies, intolerances, or dietary restrictions. Inaccurate or missing labels can lead to serious health risks, regulatory penalties, and long-term reputational damage.
Labelling also builds transparency. In today’s health-conscious and ethically-aware society, customers want to know where their food comes from, what it contains, and how it fits into their lifestyle.
Key Information to Include on Labels
Catering establishments that sell food—whether packaged for takeaway or served on-site—need to ensure accurate labelling. Depending on the type of food and how it’s served, the following information may be required:
- Product name
- Ingredients list(in descending order by weight)
- Allergens(highlighted within the ingredients, e.g., bold or capital letters)
- Use-by or best-before date
- Storage instructions
- Name and address of the food business
- Weight or volume
- Preparation or cooking instructions(if applicable)
For pre-packed for direct sale (PPDS) foods, which are packaged and offered for sale on the same premises, the rules are especially strict following the introduction of Natasha’s Law in the UK. These items must have a full ingredient list with allergens clearly indicated.
Labelling for Non-Packaged Food
Even if you’re not packaging food, you’re still required to provide allergen information upon request—either verbally or in writing. Many businesses opt to provide printed allergen charts or digital displays to ensure customers can access the information easily and reliably.
Common Labelling Mistakes to Avoid
- Not updating labels when ingredients change
Always review recipes and supplier information regularly to ensure labelling remains accurate. - Missing or unclear allergen information
Allergens should be easy to identify and not buried in fine print. - Illegible fonts or smudged print
Labels should be easy to read. Use waterproof labels for refrigerated or frozen items. - Incorrect storage or use-by dates
These can pose serious food safety risks if not managed properly.
Tools and Tips for Effective Labelling
- Use reliable label printing systemsthat integrate with ingredient databases.
- Maintain centralised allergen and ingredient recordsthat are accessible to all staff.
- Perform regular auditsof your labelling process to catch errors early.
- Involve your whole teamin understanding the importance of accurate labelling.
Building Trust Through Transparency
Accurate food labelling is not just a regulatory requirement—it’s a powerful tool for building customer trust. When customers see that your establishment is open, honest, and attentive to detail, it strengthens your brand’s reputation for quality and safety.
Final Thoughts
In catering, food labelling is about more than compliance. It’s a commitment to safety, honesty, and respect for your customers. By taking the time to get it right, you show that your establishment values not just great food—but the wellbeing of every individual who walks through your door.
Clear labels. Confident staff. Safer kitchens—with NFT Consultancy