Natasha's Law for Caterers: When PPDS Labels Apply

Does Natasha's Law apply to event caterers?

Sometimes. Since 1 October 2021, food that is prepacked for direct sale (PPDS) must carry a label with the name of the food and a full ingredients list with the 14 allergens emphasised. Food is PPDS when it is packed on the same premises where it is sold, before the customer orders it, and is enclosed so it cannot be altered without opening the packaging. The FSA's guidance for event caterers makes one point that matters a great deal: food ordered in advance by a host, such as a company or a wedding couple, is not PPDS, even if it arrives wrapped, because the host is not the final consumer present when it is packed.

When it does apply

A van or stall at a public event selling sandwiches, salads, cakes or pots of food that were wrapped before the customer asked for them. Individually wrapped items on a counter at a festival, a market or a sports ground. A café-style unit at a venue where you pack food in the morning to sell through the day. In each case the customer is the final consumer, buying food that was packed before they ordered it.

When it does not

Food packed at the customer's request, such as a wrap made to order and wrapped in front of them. Open food, such as a buffet platter, a hot dish served from a pan, or fruit in a bowl. Large sharing platters meant for several people. Food ordered in advance by a host for their guests. None of these needs a PPDS label, but all of them need allergen information available.

What must a PPDS label show?

The name of the food and a full ingredients list, with any of the 14 allergens emphasised in the list, for example in bold, capitals, a contrasting colour or underlining. Allergens in any ingredient or processing aid count. Labels must be legible and on the pack, not on a nearby sign.

What about everything else?

For all non-prepacked food, you must be able to give accurate information on the 14 allergens in each dish, in writing or verbally, with a clear sign telling customers how to get it if it is given verbally. A written allergen matrix for each menu, kept up to date when recipes or suppliers change, is the practical way to do this. Brand swaps by a wholesaler are a common source of error: check the ingredients each time a substitute arrives.

Where to learn more

The FSA publishes guidance specific to event caterers on PPDS, and a free online allergen training course with a certificate of completion. Both are worth working through, and inspectors will ask how you manage allergens when they rate you.