[{"data":1,"prerenderedAt":27},["ShallowReactive",2],{"blog-is-my-food-ppds-classification-guide-live":3},{"id":4,"title":5,"date":6,"updatedAt":7,"categories":8,"coverImage":10,"content":11,"description":12,"keywords":13,"seoTitle":23,"canonicalUrl":24,"noIndex":25,"imageAlt":26,"faqs":24},"is-my-food-ppds-classification-guide","Is My Food PPDS? The Complete Classification Guide for UK Food Businesses","2026-04-07","2026-03-29",[9],"Blog","is-my-food-ppds-classification-guide.jpg","\u003Cp>Every week, food businesses across the UK ask the same question: \u003Cstrong>is this product PPDS?\u003C/strong>\u003C/p>\n\u003Cp>It sounds simple. The answer determines whether you need a full allergen label or whether verbal communication will do. Get it wrong, and you face unlimited fines, criminal prosecution, and — most importantly — a customer with an allergy eating something they cannot safely eat.\u003C/p>\n\u003Cp>The problem is that the dividing line between PPDS, prepacked, and non-prepacked food is not always obvious. A sandwich in a display fridge is clearly PPDS. A meal cooked to order is clearly not. But what about a paper bag folded over a pastry? A platter covered in clingfilm? A meal boxed in a central kitchen and sold from a food truck? A free sample?\u003C/p>\n\u003Cp>This guide covers every scenario we have seen. More than 55 real-world examples across nine sectors, plus 16 edge cases that trip up even experienced EHOs. If your food scenario is not in here, it probably does not exist.\u003C/p>\n\u003Cp>For the full background on \u003Ca href=\"/blog/natashas-law-ppds-allergen-labelling-guide\">Natasha’s Law\u003C/a> — why it exists, what the labelling requirements are, the 14 allergens, prosecution cases, and what is coming next with Owen’s Law — read our definitive guide. This article focuses purely on classification: \u003Cstrong>is your food PPDS, prepacked, or non-prepacked?\u003C/strong>\u003C/p>\n\u003Ch2>The Three Criteria\u003C/h2>\n\u003Cp>Food is PPDS — Prepacked for Direct Sale — when it meets \u003Cstrong>all three\u003C/strong> of these conditions:\u003C/p>\n\u003Col>\n\u003Cli>\u003Cstrong>It is in packaging.\u003C/strong> The food is fully or partly enclosed in packaging, and the contents cannot be altered without opening or changing the packaging.\u003C/li>\n\u003Cli>\u003Cstrong>It is packaged before the customer selects or orders it.\u003C/strong> The food was put into its packaging before any individual customer chose it.\u003C/li>\n\u003Cli>\u003Cstrong>It is packaged at the same place it is sold, by the same business.\u003C/strong> The food was packaged on the same premises where it is offered or sold to the consumer, and the business that packaged it is the same business that sells it.\u003C/li>\n\u003C/ol>\n\u003Cp>All three must be true. If any one fails, the food is either prepacked (regulated under separate, more extensive labelling rules) or non-prepacked (where allergen communication can be verbal).\u003C/p>\n\u003Ch3>The Quick Test\u003C/h3>\n\u003Cp>Ask yourself three questions in order:\u003C/p>\n\u003Cp>\u003Cstrong>Is it in packaging?\u003C/strong> If no — it is non-prepacked. Stop here.\u003C/p>\n\u003Cp>\u003Cstrong>Was it packaged before the customer chose it?\u003C/strong> If no — it is non-prepacked. Stop here.\u003C/p>\n\u003Cp>\u003Cstrong>Was it packaged at the same place it is being sold, by the same business?\u003C/strong> If yes — it is PPDS. If no — it is prepacked.\u003C/p>\n\u003Cp>That is the entire framework. Everything else is applying it to real situations.\u003C/p>\n\u003Ch2>Three Categories at a Glance\u003C/h2>\n\u003Cp>Before diving into examples, it helps to understand how PPDS fits between the other two categories. Each category carries different labelling obligations.\u003C/p>\n\u003Ctable>\n\u003Cthead>\n\u003Ctr>\n\u003Cth>\u003C/th>\n\u003Cth>\u003Cstrong>Prepacked\u003C/strong>\u003C/th>\n\u003Cth>\u003Cstrong>PPDS\u003C/strong>\u003C/th>\n\u003Cth>\u003Cstrong>Non-Prepacked\u003C/strong>\u003C/th>\n\u003C/tr>\n\u003C/thead>\n\u003Ctbody>\n\u003Ctr>\n\u003Ctd>\u003Cstrong>What it is\u003C/strong>\u003C/td>\n\u003Ctd>Packaged before sale at a different premises, or by a different business\u003C/td>\n\u003Ctd>Packaged before sale at the same premises by the same business\u003C/td>\n\u003Ctd>Sold loose, or packaged after the customer orders\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>\u003Cstrong>Typical examples\u003C/strong>\u003C/td>\n\u003Ctd>Supermarket branded products, factory-sealed crisps, bottled sauces\u003C/td>\n\u003Ctd>Display fridge sandwiches, sealed bakery items, pre-wrapped butcher packs\u003C/td>\n\u003Ctd>Made-to-order sandwiches, loose bread rolls, plated restaurant meals\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>\u003Cstrong>Food name required?\u003C/strong>\u003C/td>\n\u003Ctd>Yes\u003C/td>\n\u003Ctd>Yes\u003C/td>\n\u003Ctd>No (but recommended)\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>\u003Cstrong>Full ingredients list?\u003C/strong>\u003C/td>\n\u003Ctd>Yes\u003C/td>\n\u003Ctd>Yes\u003C/td>\n\u003Ctd>No\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>\u003Cstrong>Allergens emphasised?\u003C/strong>\u003C/td>\n\u003Ctd>Yes, within ingredients list\u003C/td>\n\u003Ctd>Yes, within ingredients list\u003C/td>\n\u003Ctd>Yes, but can be communicated verbally, on a menu, or on a sign\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>\u003Cstrong>Nutrition declaration?\u003C/strong>\u003C/td>\n\u003Ctd>Yes\u003C/td>\n\u003Ctd>No\u003C/td>\n\u003Ctd>No\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>\u003Cstrong>Business name and address?\u003C/strong>\u003C/td>\n\u003Ctd>Yes\u003C/td>\n\u003Ctd>No\u003C/td>\n\u003Ctd>No\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>\u003Cstrong>Best before / use by?\u003C/strong>\u003C/td>\n\u003Ctd>Yes\u003C/td>\n\u003Ctd>No (but food safety law may still require date marking)\u003C/td>\n\u003Ctd>No\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>\u003Cstrong>Quantity (net weight)?\u003C/strong>\u003C/td>\n\u003Ctd>Yes\u003C/td>\n\u003Ctd>No\u003C/td>\n\u003Ctd>No\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>\u003Cstrong>Country of origin?\u003C/strong>\u003C/td>\n\u003Ctd>Required for certain foods (beef, fish, olive oil, etc.)\u003C/td>\n\u003Ctd>No\u003C/td>\n\u003Ctd>No\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>\u003Cstrong>QUID (% of key ingredient)?\u003C/strong>\u003C/td>\n\u003Ctd>Yes, where the product name implies a key ingredient\u003C/td>\n\u003Ctd>Yes, where the product name implies a key ingredient\u003C/td>\n\u003Ctd>No\u003C/td>\n\u003C/tr>\n\u003C/tbody>\n\u003C/table>\n\u003Cp>The key difference: PPDS labelling is simpler than prepacked — you need the food name, ingredients, and allergens, but not nutrition info, business address, or net weight. But it is far more demanding than non-prepacked, where verbal communication is still acceptable.\u003C/p>\n\u003Ch2>55+ Examples by Sector\u003C/h2>\n\u003Ch3>Bakeries\u003C/h3>\n\u003Ctable>\n\u003Cthead>\n\u003Ctr>\n\u003Cth>Product\u003C/th>\n\u003Cth>Classification\u003C/th>\n\u003Cth>Why\u003C/th>\n\u003C/tr>\n\u003C/thead>\n\u003Ctbody>\n\u003Ctr>\n\u003Ctd>Loaf of bread sealed in a bag on the shelf\u003C/td>\n\u003Ctd>\u003Cstrong>PPDS\u003C/strong>\u003C/td>\n\u003Ctd>In packaging, packaged before customer selects, same premises\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>Loose bread rolls in an open basket\u003C/td>\n\u003Ctd>\u003Cstrong>Non-prepacked\u003C/strong>\u003C/td>\n\u003Ctd>Not in packaging — customer picks from an open display\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>Pastry individually wrapped in cellophane\u003C/td>\n\u003Ctd>\u003Cstrong>PPDS\u003C/strong>\u003C/td>\n\u003Ctd>Sealed before customer chooses it\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>Cake boxed up after customer points to it in the display case\u003C/td>\n\u003Ctd>\u003Cstrong>Non-prepacked\u003C/strong>\u003C/td>\n\u003Ctd>Packaged after the customer selects it\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>Branded bread delivered from an off-site factory\u003C/td>\n\u003Ctd>\u003Cstrong>Prepacked\u003C/strong>\u003C/td>\n\u003Ctd>Packaged at a different premises\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>Mince pies in a sealed multi-pack on the counter\u003C/td>\n\u003Ctd>\u003Cstrong>PPDS\u003C/strong>\u003C/td>\n\u003Ctd>Packaged on premises before selection\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>Sausage rolls under a heat lamp in paper bags, tops folded over\u003C/td>\n\u003Ctd>\u003Cstrong>PPDS\u003C/strong>\u003C/td>\n\u003Ctd>Paper bag is sealed/folded = packaging\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>Cookies placed in a paper bag by staff when a customer asks for three\u003C/td>\n\u003Ctd>\u003Cstrong>Non-prepacked\u003C/strong>\u003C/td>\n\u003Ctd>Packaged after the customer orders\u003C/td>\n\u003C/tr>\n\u003C/tbody>\n\u003C/table>\n\u003Cp>\u003Cstrong>Bakery-specific note:\u003C/strong> Many bakeries operate a hybrid model where some products are pre-wrapped and others are sold loose from the same counter. You must correctly classify each product individually. A loaf sealed in a bag at 6am is PPDS even if the identical loaf sitting uncovered next to it is non-prepacked.\u003C/p>\n\u003Ch3>Cafes and Coffee Shops\u003C/h3>\n\u003Ctable>\n\u003Cthead>\n\u003Ctr>\n\u003Cth>Product\u003C/th>\n\u003Cth>Classification\u003C/th>\n\u003Cth>Why\u003C/th>\n\u003C/tr>\n\u003C/thead>\n\u003Ctbody>\n\u003Ctr>\n\u003Ctd>Sandwiches in a display fridge, sealed in packaging\u003C/td>\n\u003Ctd>\u003Cstrong>PPDS\u003C/strong>\u003C/td>\n\u003Ctd>Made and wrapped on premises before customer selects\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>Sandwich made to order while the customer waits\u003C/td>\n\u003Ctd>\u003Cstrong>Non-prepacked\u003C/strong>\u003C/td>\n\u003Ctd>Packaged after the customer orders\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>Pre-made salad pots with lids in a chiller\u003C/td>\n\u003Ctd>\u003Cstrong>PPDS\u003C/strong>\u003C/td>\n\u003Ctd>Sealed before selection\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>Slice of cake placed in a box after the customer orders it\u003C/td>\n\u003Ctd>\u003Cstrong>Non-prepacked\u003C/strong>\u003C/td>\n\u003Ctd>Packaged after selection\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>Soup pre-portioned into sealed tubs before lunch service\u003C/td>\n\u003Ctd>\u003Cstrong>PPDS\u003C/strong>\u003C/td>\n\u003Ctd>Sealed in packaging before any customer selects\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>Bottled drinks from a third-party supplier\u003C/td>\n\u003Ctd>\u003Cstrong>Prepacked\u003C/strong>\u003C/td>\n\u003Ctd>Packaged by a different business\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>Pre-wrapped biscuit served with coffee (made in-house, wrapped before service)\u003C/td>\n\u003Ctd>\u003Cstrong>PPDS\u003C/strong>\u003C/td>\n\u003Ctd>In packaging, packaged before service, same premises\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>A panini pressed and wrapped after the customer orders it\u003C/td>\n\u003Ctd>\u003Cstrong>Non-prepacked\u003C/strong>\u003C/td>\n\u003Ctd>Made to the customer’s order\u003C/td>\n\u003C/tr>\n\u003C/tbody>\n\u003C/table>\n\u003Cp>\u003Cstrong>Cafe-specific note:\u003C/strong> The most common error in cafes is failing to classify the display fridge correctly. If sandwiches, wraps, or salads are made in the morning, wrapped, and placed in a chiller for customers to pick from — every one of those items is PPDS and needs a full allergen label. It does not matter that the same sandwich would be non-prepacked if you made it fresh at the counter.\u003C/p>\n\u003Ch3>Butchers\u003C/h3>\n\u003Ctable>\n\u003Cthead>\n\u003Ctr>\n\u003Cth>Product\u003C/th>\n\u003Cth>Classification\u003C/th>\n\u003Cth>Why\u003C/th>\n\u003C/tr>\n\u003C/thead>\n\u003Ctbody>\n\u003Ctr>\n\u003Ctd>Sausages in sealed trays on display\u003C/td>\n\u003Ctd>\u003Cstrong>PPDS\u003C/strong>\u003C/td>\n\u003Ctd>Pre-packed on premises before customer selection\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>Loose cuts of meat in the display counter, wrapped when customer asks\u003C/td>\n\u003Ctd>\u003Cstrong>Non-prepacked\u003C/strong>\u003C/td>\n\u003Ctd>Packaged after customer selects\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>Marinated chicken in sealed packs in the chiller\u003C/td>\n\u003Ctd>\u003Cstrong>PPDS\u003C/strong>\u003C/td>\n\u003Ctd>Sealed before selection, same premises\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>Scotch eggs boxed and labelled on the counter\u003C/td>\n\u003Ctd>\u003Cstrong>PPDS\u003C/strong>\u003C/td>\n\u003Ctd>In packaging before customer chooses\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>Pork pies from an outside supplier, in branded packaging\u003C/td>\n\u003Ctd>\u003Cstrong>Prepacked\u003C/strong>\u003C/td>\n\u003Ctd>Packaged by a different business at different premises\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>Burgers on a tray behind glass, picked out by staff when ordered\u003C/td>\n\u003Ctd>\u003Cstrong>Non-prepacked\u003C/strong>\u003C/td>\n\u003Ctd>Not in packaging — the display case is not packaging (see edge cases)\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>Haggis vacuum-sealed on premises for the display fridge\u003C/td>\n\u003Ctd>\u003Cstrong>PPDS\u003C/strong>\u003C/td>\n\u003Ctd>Sealed on premises before customer selects\u003C/td>\n\u003C/tr>\n\u003C/tbody>\n\u003C/table>\n\u003Cp>\u003Cstrong>Butcher-specific note:\u003C/strong> Butchers face a unique additional requirement. Any PPDS meat product where the name includes or implies a type of meat (e.g. “pork sausages,” “beef burgers”) must also show the \u003Cstrong>QUID\u003C/strong> — the Quantitative Ingredient Declaration, meaning the percentage of meat content. This applies to both PPDS and prepacked meat products.\u003C/p>\n\u003Ch3>Restaurants and Takeaways\u003C/h3>\n\u003Ctable>\n\u003Cthead>\n\u003Ctr>\n\u003Cth>Product\u003C/th>\n\u003Cth>Classification\u003C/th>\n\u003Cth>Why\u003C/th>\n\u003C/tr>\n\u003C/thead>\n\u003Ctbody>\n\u003Ctr>\n\u003Ctd>Meal cooked to order and plated\u003C/td>\n\u003Ctd>\u003Cstrong>Non-prepacked\u003C/strong>\u003C/td>\n\u003Ctd>Made to customer’s order\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>Boxed takeaway meals under hot lamps, pre-made\u003C/td>\n\u003Ctd>\u003Cstrong>PPDS\u003C/strong>\u003C/td>\n\u003Ctd>In packaging, pre-made before customer selects\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>Sushi on a conveyor belt, individually wrapped\u003C/td>\n\u003Ctd>\u003Cstrong>PPDS\u003C/strong>\u003C/td>\n\u003Ctd>Packaged before customer picks it\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>Retail items (branded sauces, pickles) sold at the counter\u003C/td>\n\u003Ctd>\u003Cstrong>Prepacked\u003C/strong>\u003C/td>\n\u003Ctd>Packaged by a different business or at a different site\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>Desserts pre-portioned in sealed tubs in a display fridge\u003C/td>\n\u003Ctd>\u003Cstrong>PPDS\u003C/strong>\u003C/td>\n\u003Ctd>Packaged on premises before selection\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>Pizza made fresh after customer orders\u003C/td>\n\u003Ctd>\u003Cstrong>Non-prepacked\u003C/strong>\u003C/td>\n\u003Ctd>Made to order\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>Pre-made burritos wrapped in foil, stacked behind the counter for lunchtime\u003C/td>\n\u003Ctd>\u003Cstrong>PPDS\u003C/strong>\u003C/td>\n\u003Ctd>Wrapped before any customer selects, same premises\u003C/td>\n\u003C/tr>\n\u003C/tbody>\n\u003C/table>\n\u003Cp>\u003Cstrong>Restaurant-specific note:\u003C/strong> Most restaurant food is non-prepacked because it is cooked or assembled to order. The PPDS risk in restaurants comes from the grab-and-go items: pre-wrapped sandwiches at the counter, sealed desserts, boxed meals waiting under hot lamps. If a restaurant also operates a retail section selling jars or bottles, those are prepacked and require full prepacked labelling — which is even more extensive than PPDS.\u003C/p>\n\u003Ch3>Delis and Farm Shops\u003C/h3>\n\u003Ctable>\n\u003Cthead>\n\u003Ctr>\n\u003Cth>Product\u003C/th>\n\u003Cth>Classification\u003C/th>\n\u003Cth>Why\u003C/th>\n\u003C/tr>\n\u003C/thead>\n\u003Ctbody>\n\u003Ctr>\n\u003Ctd>Pre-portioned cheese sealed in clingfilm in the display case\u003C/td>\n\u003Ctd>\u003Cstrong>PPDS\u003C/strong>\u003C/td>\n\u003Ctd>Wrapped on premises before customer selects\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>Cheese cut and wrapped after customer asks for 200g\u003C/td>\n\u003Ctd>\u003Cstrong>Non-prepacked\u003C/strong>\u003C/td>\n\u003Ctd>Packaged after customer’s request\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>Sealed tubs of olives or hummus, made on premises\u003C/td>\n\u003Ctd>\u003Cstrong>PPDS\u003C/strong>\u003C/td>\n\u003Ctd>In sealed packaging before selection\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>Jars of chutney made on premises, sealed and labelled\u003C/td>\n\u003Ctd>\u003Cstrong>PPDS\u003C/strong>\u003C/td>\n\u003Ctd>Packaged before customer selects, same premises\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>Jars of chutney from a third-party supplier\u003C/td>\n\u003Ctd>\u003Cstrong>Prepacked\u003C/strong>\u003C/td>\n\u003Ctd>Packaged by a different business\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>Pork pies from a local producer, in their branded packaging, sold at the deli\u003C/td>\n\u003Ctd>\u003Cstrong>Prepacked\u003C/strong>\u003C/td>\n\u003Ctd>Different business packaged the product\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>Salad box assembled in the morning and placed in the chiller\u003C/td>\n\u003Ctd>\u003Cstrong>PPDS\u003C/strong>\u003C/td>\n\u003Ctd>Sealed before customer selects, same premises\u003C/td>\n\u003C/tr>\n\u003C/tbody>\n\u003C/table>\n\u003Cp>\u003Cstrong>Deli-specific note:\u003C/strong> Delis and farm shops often sell a mixture of products they make themselves and products bought in from other producers. The classification depends entirely on who packaged the product and where. Chutney you made and jarred on your premises is PPDS. The identical chutney bought from a supplier and resold is prepacked. The labelling requirements are different for each.\u003C/p>\n\u003Ch3>Schools, Hospitals, and Care Homes\u003C/h3>\n\u003Ctable>\n\u003Cthead>\n\u003Ctr>\n\u003Cth>Product\u003C/th>\n\u003Cth>Classification\u003C/th>\n\u003Cth>Why\u003C/th>\n\u003C/tr>\n\u003C/thead>\n\u003Ctbody>\n\u003Ctr>\n\u003Ctd>Grab-and-go sandwiches in sealed bags in the canteen\u003C/td>\n\u003Ctd>\u003Cstrong>PPDS\u003C/strong>\u003C/td>\n\u003Ctd>Packaged on premises before selection\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>Meals plated at the servery as students/patients pass through\u003C/td>\n\u003Ctd>\u003Cstrong>Non-prepacked\u003C/strong>\u003C/td>\n\u003Ctd>Portioned at point of service\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>Pre-boxed lunch packs for school trips\u003C/td>\n\u003Ctd>\u003Cstrong>PPDS\u003C/strong>\u003C/td>\n\u003Ctd>Boxed before selection\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>Sealed yoghurt pots from a supplier\u003C/td>\n\u003Ctd>\u003Cstrong>Prepacked\u003C/strong>\u003C/td>\n\u003Ctd>Packaged by a different business\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>Soup pre-portioned into sealed cups before lunch\u003C/td>\n\u003Ctd>\u003Cstrong>PPDS\u003C/strong>\u003C/td>\n\u003Ctd>Sealed on premises before selection\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>Jacket potato filled while patient waits\u003C/td>\n\u003Ctd>\u003Cstrong>Non-prepacked\u003C/strong>\u003C/td>\n\u003Ctd>Assembled at point of service\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>Pre-wrapped biscuits or cakes placed on trays in the dining hall\u003C/td>\n\u003Ctd>\u003Cstrong>PPDS\u003C/strong>\u003C/td>\n\u003Ctd>In packaging before selection\u003C/td>\n\u003C/tr>\n\u003C/tbody>\n\u003C/table>\n\u003Cp>\u003Cstrong>Schools/hospitals note:\u003C/strong> These settings carry particular risk because of vulnerable populations. Children and patients may not be able to ask about allergens or recognise an allergic reaction in time. The FSA has specifically highlighted institutional catering as a priority enforcement area. If your canteen offers a mix of grab-and-go items and served meals, you need to correctly classify each one and ensure labelling and verbal systems are both working.\u003C/p>\n\u003Ch3>Market Stalls and Food Fairs\u003C/h3>\n\u003Ctable>\n\u003Cthead>\n\u003Ctr>\n\u003Cth>Product\u003C/th>\n\u003Cth>Classification\u003C/th>\n\u003Cth>Why\u003C/th>\n\u003C/tr>\n\u003C/thead>\n\u003Ctbody>\n\u003Ctr>\n\u003Ctd>Cakes baked at home, sealed in packaging, sold at a weekly market\u003C/td>\n\u003Ctd>\u003Cstrong>PPDS\u003C/strong>\u003C/td>\n\u003Ctd>Packaged before customer selects, sold by same business\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>Jams jarred at home and sold at a farmers’ market\u003C/td>\n\u003Ctd>\u003Cstrong>PPDS\u003C/strong>\u003C/td>\n\u003Ctd>Same business packages and sells, packaged before selection\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>Loose flapjacks on an open tray, picked by customer\u003C/td>\n\u003Ctd>\u003Cstrong>Non-prepacked\u003C/strong>\u003C/td>\n\u003Ctd>Not in packaging\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>Hot dogs assembled to order at a food stall\u003C/td>\n\u003Ctd>\u003Cstrong>Non-prepacked\u003C/strong>\u003C/td>\n\u003Ctd>Made to customer’s order\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>Brownies wrapped in clingfilm, placed on the stall before opening\u003C/td>\n\u003Ctd>\u003Cstrong>PPDS\u003C/strong>\u003C/td>\n\u003Ctd>Wrapped before customer selects, same business\u003C/td>\n\u003C/tr>\n\u003C/tbody>\n\u003C/table>\n\u003Cp>\u003Cstrong>Market stall note:\u003C/strong> It does not matter that you baked the product at home and drove it to the market. The “same premises” criterion under PPDS is interpreted broadly — the FSA’s guidance treats market stalls, food fairs, and mobile units as the point of sale. If the same business that packaged the food is the same business selling it to consumers, it is PPDS. The only exception is genuinely one-off charitable events by unregistered individuals (see edge cases below).\u003C/p>\n\u003Ch3>Caterers and Event Catering\u003C/h3>\n\u003Ctable>\n\u003Cthead>\n\u003Ctr>\n\u003Cth>Product\u003C/th>\n\u003Cth>Classification\u003C/th>\n\u003Cth>Why\u003C/th>\n\u003C/tr>\n\u003C/thead>\n\u003Ctbody>\n\u003Ctr>\n\u003Ctd>Boxed lunches prepared at a central kitchen, delivered to a corporate event, served by the same catering company\u003C/td>\n\u003Ctd>\u003Cstrong>PPDS\u003C/strong>\u003C/td>\n\u003Ctd>Same business packages and sells, packaged before selection\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>Canapes assembled to order at the event\u003C/td>\n\u003Ctd>\u003Cstrong>Non-prepacked\u003C/strong>\u003C/td>\n\u003Ctd>Made at point of service\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>Individually wrapped desserts placed on a buffet table\u003C/td>\n\u003Ctd>\u003Cstrong>PPDS\u003C/strong>\u003C/td>\n\u003Ctd>In packaging before selection\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>Platters of sandwiches covered in clingfilm as a whole\u003C/td>\n\u003Ctd>\u003Cstrong>Not PPDS as a whole\u003C/strong>\u003C/td>\n\u003Ctd>See edge cases — the platter covering is for transport/hygiene, not individual packaging\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>Pre-packed meal trays delivered by the same catering business to a school or office\u003C/td>\n\u003Ctd>\u003Cstrong>PPDS\u003C/strong>\u003C/td>\n\u003Ctd>Packaged by the same business before the customer selects\u003C/td>\n\u003C/tr>\n\u003C/tbody>\n\u003C/table>\n\u003Cp>\u003Cstrong>Caterer note:\u003C/strong> The distinction for caterers usually comes down to timing. Food prepared and packaged before any individual customer selects it is PPDS, even if it is transported to a different location — as long as the same business is doing the packaging and the selling. Food assembled live at the event is non-prepacked.\u003C/p>\n\u003Ch3>Online, Delivery, and Click-and-Collect\u003C/h3>\n\u003Ctable>\n\u003Cthead>\n\u003Ctr>\n\u003Cth>Product\u003C/th>\n\u003Cth>Classification\u003C/th>\n\u003Cth>Why\u003C/th>\n\u003C/tr>\n\u003C/thead>\n\u003Ctbody>\n\u003Ctr>\n\u003Ctd>Meal kits packaged on premises, sold via a website for collection\u003C/td>\n\u003Ctd>\u003Cstrong>PPDS\u003C/strong>\u003C/td>\n\u003Ctd>Same premises, packaged before the customer selects (online ordering = selecting)\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>Takeaway meal ordered via Just Eat/Deliveroo, cooked to order\u003C/td>\n\u003Ctd>\u003Cstrong>Non-prepacked\u003C/strong>\u003C/td>\n\u003Ctd>Made to order — but distance selling rules apply separately\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>Frozen meals made on premises, sold online and posted to customers\u003C/td>\n\u003Ctd>\u003Cstrong>PPDS\u003C/strong>\u003C/td>\n\u003Ctd>Same business packages and sells, packaged before selection\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>Subscription boxes packed on premises and posted weekly\u003C/td>\n\u003Ctd>\u003Cstrong>PPDS\u003C/strong>\u003C/td>\n\u003Ctd>Same business, packaged before selection\u003C/td>\n\u003C/tr>\n\u003Ctr>\n\u003Ctd>Products made by one business, sold through another business’s website\u003C/td>\n\u003Ctd>\u003Cstrong>Prepacked\u003C/strong>\u003C/td>\n\u003Ctd>Different business sells the product\u003C/td>\n\u003C/tr>\n\u003C/tbody>\n\u003C/table>\n\u003Cp>\u003Cstrong>Online/delivery note:\u003C/strong> Distance selling adds a separate layer of obligation on top of PPDS classification. Under the Food Information Regulations 2014, if you sell food at a distance (online, by phone, by catalogue), you must provide allergen information \u003Cstrong>before the purchase is completed\u003C/strong> — on your website, app listing, or over the phone — \u003Cstrong>and again at the point of delivery\u003C/strong>, on the packaging or an accompanying document. This applies whether the food is PPDS, prepacked, or non-prepacked. A made-to-order takeaway is non-prepacked and does not need a PPDS label, but you still must provide allergen information before the customer completes the order and again when it arrives.\u003C/p>\n\u003Ch2>The 16 Edge Cases\u003C/h2>\n\u003Cp>These are the scenarios that generate the most confusion. Each one has tripped up real businesses.\u003C/p>\n\u003Ch3>1. Paper Bags\u003C/h3>\n\u003Cp>\u003Cstrong>Rule:\u003C/strong> A paper bag is packaging if it is \u003Cstrong>folded, twisted, sealed, or closed\u003C/strong> so that the contents cannot be accessed without opening it. A paper bag that is \u003Cstrong>open at the top\u003C/strong> — like an open sleeve around a baguette — is not packaging.\u003C/p>\n\u003Cp>A sausage roll in a paper bag with the top folded over: \u003Cstrong>PPDS\u003C/strong>. The same sausage roll handed to the customer in an open paper sleeve: \u003Cstrong>non-prepacked\u003C/strong>.\u003C/p>\n\u003Cp>The test is whether the customer would need to open or unfold the bag to access the food. If yes, it is packaging.\u003C/p>\n\u003Ch3>2. Clingfilm\u003C/h3>\n\u003Cp>\u003Cstrong>Rule:\u003C/strong> Food individually wrapped in clingfilm is \u003Cstrong>in packaging\u003C/strong>. If the clingfilm is applied before the customer selects the item, and it is on the same premises, it is \u003Cstrong>PPDS\u003C/strong>.\u003C/p>\n\u003Cp>However, if clingfilm is used to cover food during preparation or storage and is \u003Cstrong>removed before serving\u003C/strong> — for example, a tray of sandwiches covered in the kitchen and then uncovered when placed on the counter — the clingfilm was never part of the presentation to the customer. The food is non-prepacked.\u003C/p>\n\u003Cp>The distinction: was the clingfilm on the product when the customer encountered it? If yes, and the food was inside it, it is packaging.\u003C/p>\n\u003Ch3>3. Platters Covered in Clingfilm\u003C/h3>\n\u003Cp>\u003Cstrong>Rule:\u003C/strong> A platter of sandwiches covered in clingfilm as a whole is \u003Cstrong>not PPDS as a unit\u003C/strong>. The clingfilm over the platter is a covering for the group of items, not individual packaging around each one.\u003C/p>\n\u003Cp>However, if individual sandwiches on the platter are separately wrapped — each one in its own clingfilm — then each of those individual items is PPDS and needs its own label.\u003C/p>\n\u003Cp>A party platter ordered by a customer (“make me a platter of 20 sandwiches”) is also typically made to order, which further removes it from PPDS classification.\u003C/p>\n\u003Ch3>4. Display Cases Behind the Counter\u003C/h3>\n\u003Cp>\u003Cstrong>Rule:\u003C/strong> A glass display case is a \u003Cstrong>fixture\u003C/strong>, not packaging. Food sitting behind glass in a display cabinet is not “in packaging” just because there is glass between the customer and the food.\u003C/p>\n\u003Cp>Burgers sitting on a tray behind a glass counter, selected by the customer and then wrapped by staff: \u003Cstrong>non-prepacked\u003C/strong>. The glass case is part of the shop fitting, not part of the food’s packaging.\u003C/p>\n\u003Cp>This is different from food that is individually wrapped and then placed in a display case. A wrapped sandwich in a display fridge is PPDS — the sandwich’s packaging is the wrapper, not the fridge.\u003C/p>\n\u003Ch3>5. Deliveroo, Just Eat, and Uber Eats\u003C/h3>\n\u003Cp>\u003Cstrong>Rule:\u003C/strong> Food ordered through a delivery platform and \u003Cstrong>made to order\u003C/strong> is \u003Cstrong>non-prepacked\u003C/strong>. It does not become PPDS just because it is placed in a box or bag for delivery — the packaging happens after the customer has ordered.\u003C/p>\n\u003Cp>However, \u003Cstrong>distance selling rules\u003C/strong> apply separately. Under the Food Information Regulations, you must provide allergen information:\u003C/p>\n\u003Cul>\n\u003Cli>\u003Cstrong>Before the purchase is completed\u003C/strong> (on the app listing, menu page, or via a link)\u003C/li>\n\u003Cli>\u003Cstrong>At the point of delivery\u003C/strong> (on the packaging, on a sticker, or on an enclosed document)\u003C/li>\n\u003C/ul>\n\u003Cp>A PPDS label is not legally required for made-to-order delivery food, but allergen information must still reach the customer twice: before ordering and at delivery. Many businesses find that producing a label achieves both requirements efficiently.\u003C/p>\n\u003Ch3>6. Central Kitchens Supplying the Same Business’s Outlets\u003C/h3>\n\u003Cp>\u003Cstrong>Rule:\u003C/strong> If a central kitchen prepares and packages food that is then transported to outlets operated by \u003Cstrong>the same business\u003C/strong> (same legal entity), the food is \u003Cstrong>PPDS\u003C/strong> at the outlet where it is sold. The FSA treats the entire operation as “the same business” even though the food physically moves between sites.\u003C/p>\n\u003Cp>This is common with food trucks, pop-up stalls, and temporary premises supplied by a central kitchen. The food truck sells to the public, the central kitchen prepared it, but both are the same operator — PPDS.\u003C/p>\n\u003Cp>If the central kitchen and the outlet are \u003Cstrong>different legal entities\u003C/strong> (e.g. a franchise model where each outlet is a separate company, or a wholesale supplier selling to independent shops), the food is \u003Cstrong>prepacked\u003C/strong>, which requires even more extensive labelling.\u003C/p>\n\u003Ch3>7. Food Packaged by One Business, Sold by Another\u003C/h3>\n\u003Cp>\u003Cstrong>Rule:\u003C/strong> This is \u003Cstrong>prepacked\u003C/strong>, not PPDS. The “same business” criterion fails.\u003C/p>\n\u003Cp>If a local bakery supplies wrapped cakes to a neighbouring cafe, those cakes are prepacked when sold at the cafe. Full prepacked labelling is required: food name, ingredients with allergens, nutrition declaration, business name and address, best before or use by date, net quantity, storage conditions, and country of origin where applicable.\u003C/p>\n\u003Cp>This catches many small businesses by surprise. A common arrangement — one business makes the food, a different business sells it — triggers the most demanding labelling category.\u003C/p>\n\u003Ch3>8. Free Samples\u003C/h3>\n\u003Cp>\u003Cstrong>Rule:\u003C/strong> PPDS applies \u003Cstrong>regardless of whether money changes hands\u003C/strong>. If you pre-wrap samples of your product and hand them to customers or leave them on the counter, those samples are PPDS and need full allergen labelling.\u003C/p>\n\u003Cp>The law applies to food that is “offered or sold” — free distribution counts as offering. A wrapped biscuit sample, a sealed tub of dip with crackers, a small jar of sauce given away at a food fair: all PPDS if they were packaged before the customer encountered them, at the same premises, by the same business.\u003C/p>\n\u003Ch3>9. Doggy Bags\u003C/h3>\n\u003Cp>\u003Cstrong>Rule:\u003C/strong> Food that was served to a customer as a plated meal and then packaged into a container to take home is \u003Cstrong>not PPDS\u003C/strong>. The food was already selected and served. The packaging happens after service, at the customer’s request.\u003C/p>\n\u003Cp>The customer chose the meal, it was served loose, and the container is simply a way of taking the leftovers home. No PPDS label is needed.\u003C/p>\n\u003Ch3>10. Self-Service Buffets\u003C/h3>\n\u003Cp>\u003Cstrong>Rule:\u003C/strong> Food in \u003Cstrong>open containers\u003C/strong> on a self-service buffet is \u003Cstrong>non-prepacked\u003C/strong>. The customer serves themselves from an open dish — there is no packaging.\u003C/p>\n\u003Cp>Allergen information for non-prepacked food must still be available — via a sign, a menu card, an information sheet, or verbally from trained staff — but a PPDS label is not required.\u003C/p>\n\u003Cp>If individual items on the buffet are \u003Cstrong>separately wrapped\u003C/strong> (e.g. individually wrapped muffins, sealed sandwich packs), each of those wrapped items is PPDS.\u003C/p>\n\u003Ch3>11. Vending Machines\u003C/h3>\n\u003Cp>\u003Cstrong>Rule:\u003C/strong> It depends on \u003Cstrong>who packaged the food and who owns the machine\u003C/strong>.\u003C/p>\n\u003Cp>If the business that owns the vending machine also made and packaged the food in it (e.g. a cafe that fills its own vending machine with sandwiches it made on premises): \u003Cstrong>PPDS\u003C/strong>.\u003C/p>\n\u003Cp>If the food is supplied by a \u003Cstrong>third-party manufacturer\u003C/strong> and loaded into the machine (e.g. a vending company supplies pre-wrapped sandwiches from an off-site factory): \u003Cstrong>prepacked\u003C/strong>.\u003C/p>\n\u003Cp>The distinction is the same as everywhere else — same business, same premises = PPDS; different business or different premises = prepacked.\u003C/p>\n\u003Ch3>12. Dark Kitchens / Ghost Kitchens\u003C/h3>\n\u003Cp>\u003Cstrong>Rule:\u003C/strong> A dark kitchen that only takes orders via apps and delivers — with \u003Cstrong>no walk-in customers\u003C/strong> — typically produces food \u003Cstrong>made to order\u003C/strong>. That food is \u003Cstrong>non-prepacked\u003C/strong>.\u003C/p>\n\u003Cp>However, distance selling rules still apply. Allergen information must be provided before the order is completed (on the app or website) and again at delivery.\u003C/p>\n\u003Cp>If a dark kitchen pre-makes batches of meals, packages them, and then assigns them to incoming orders — so the food was packaged before any specific customer ordered — the classification becomes more complex. In that scenario, the food may be PPDS if it is sold by the same business, or prepacked if sold through a different entity.\u003C/p>\n\u003Ch3>13. Charity Bake Sales\u003C/h3>\n\u003Cp>\u003Cstrong>Rule:\u003C/strong> Genuinely occasional, one-off charity events run by \u003Cstrong>private individuals who are not registered food businesses\u003C/strong> may be exempt from PPDS labelling requirements. A village fete where parents bring in homemade cakes and sell them for the PTA would typically fall outside the regulations.\u003C/p>\n\u003Cp>However, if the event is \u003Cstrong>run by a registered food business\u003C/strong>, or if the same individuals sell food \u003Cstrong>regularly\u003C/strong> (even for charity), food law applies in full. The exemption is narrow and based on the individual not being a food business operator, not on the charitable purpose.\u003C/p>\n\u003Cp>When in doubt, label it. An allergen reaction does not care whether the food was sold for profit or for a school fundraiser.\u003C/p>\n\u003Ch3>14. Food Trucks and Mobile Premises\u003C/h3>\n\u003Cp>\u003Cstrong>Rule:\u003C/strong> Food prepared at a \u003Cstrong>commissary kitchen\u003C/strong> (or home kitchen) by the same business that operates the food truck, sealed before service, and sold from the truck = \u003Cstrong>PPDS\u003C/strong>.\u003C/p>\n\u003Cp>The food truck is the point of sale. The commissary is where the food was made. But the same business did both. The FSA’s guidance is clear: mobile and temporary premises are treated as the seller’s premises, and if the same operator packaged the food, it is PPDS.\u003C/p>\n\u003Cp>Food cooked fresh on the truck (e.g. a burger assembled to order from a grill on the vehicle) is non-prepacked.\u003C/p>\n\u003Ch3>15. Hotel Breakfast Buffets\u003C/h3>\n\u003Cp>\u003Cstrong>Rule:\u003C/strong> Hotel breakfast buffets typically have \u003Cstrong>mixed classification\u003C/strong>.\u003C/p>\n\u003Cul>\n\u003Cli>Cereal dispensers, bread baskets, fruit bowls, hot food in open chafing dishes: \u003Cstrong>non-prepacked\u003C/strong> (open containers, no individual packaging)\u003C/li>\n\u003Cli>Individually wrapped butter portions, jam packets, UHT milk pods from a supplier: \u003Cstrong>prepacked\u003C/strong> (packaged by a third party)\u003C/li>\n\u003Cli>Individually wrapped pastries, sealed yoghurt pots, or boxed juice made by the hotel’s own kitchen: \u003Cstrong>PPDS\u003C/strong> (packaged on premises before selection)\u003C/li>\n\u003C/ul>\n\u003Cp>Each item must be classified individually. A single buffet table can have all three categories on it.\u003C/p>\n\u003Ch3>16. Supermarket In-Store Bakery and Deli\u003C/h3>\n\u003Cp>\u003Cstrong>Rule:\u003C/strong> Bread baked in the supermarket’s in-store bakery and placed in a bag on the shelf = \u003Cstrong>PPDS\u003C/strong>. It was packaged at the same premises before the customer selected it.\u003C/p>\n\u003Cp>Deli items — pre-sliced meats, cheeses, prepared salads — sealed in containers by the in-store deli counter before customers browse = \u003Cstrong>PPDS\u003C/strong>.\u003C/p>\n\u003Cp>Items from the same supermarket’s central distribution warehouse, arriving pre-packaged = \u003Cstrong>prepacked\u003C/strong>.\u003C/p>\n\u003Cp>This is one of the areas most frequently audited by EHOs. Large retailers generally have robust systems, but the volume of products transitioning between categories (the same chicken can be sold loose from the hot counter, pre-wrapped as PPDS, or as a prepacked product from the chilled aisle) creates classification challenges.\u003C/p>\n\u003Ch2>The Numbers That Should Concern You\u003C/h2>\n\u003Cp>The FSA’s post-implementation evaluation of Natasha’s Law, published in 2024, revealed how widespread classification and labelling errors remain:\u003C/p>\n\u003Cul>\n\u003Cli>\u003Cstrong>36%\u003C/strong> of PPDS foods tested by the FSA had incorrect allergen labelling — more than one in three products sampled failed\u003C/li>\n\u003Cli>\u003Cstrong>17%\u003C/strong> of businesses reclassified food from PPDS to non-prepacked specifically to avoid the labelling requirements\u003C/li>\n\u003Cli>\u003Cstrong>52%\u003C/strong> of consumers surveyed could not correctly identify whether food they had purchased was PPDS, prepacked, or non-prepacked\u003C/li>\n\u003Cli>\u003Cstrong>24%\u003C/strong> of businesses selling PPDS food admitted they were not fully compliant with the labelling requirements\u003C/li>\n\u003C/ul>\n\u003Cp>These are not trivial numbers. If a third of PPDS products have incorrect labels, the system is still failing the people it was designed to protect.\u003C/p>\n\u003Cp>The reclassification figure is particularly telling. One in six businesses deliberately changed how they present food — removing packaging, switching to loose service — to sidestep labelling. That is technically legal if the food is genuinely sold loose, but it trades one set of obligations for another. Non-prepacked food still requires allergen information to be available to the customer, and EHOs know to look for businesses that have suspiciously shifted away from packaging.\u003C/p>\n\u003Ch2>Common Classification Mistakes\u003C/h2>\n\u003Ch3>Assuming “Made Here” Means It Is Always PPDS\u003C/h3>\n\u003Cp>Food made on your premises is only PPDS if it is also \u003Cstrong>packaged before the customer selects it\u003C/strong>. A cake baked in your kitchen and placed in a display case without packaging is non-prepacked — even though you made it on site. It becomes PPDS only when you put it in a box, bag, or wrapper before the customer chooses it.\u003C/p>\n\u003Ch3>Assuming “Made to Order” Means It Is Never PPDS\u003C/h3>\n\u003Cp>If you make a batch of burritos at 11am, wrap them in foil, and stack them behind the counter for the lunch rush — those burritos are PPDS even though someone will eventually “order” one. The packaging happened before any individual customer selected the product. “Made to order” means the food is prepared or assembled in response to a specific customer’s request, not that a customer eventually picks one from a pre-made batch.\u003C/p>\n\u003Ch3>Confusing “Premises” With “Building”\u003C/h3>\n\u003Cp>The FSA interprets “premises” broadly. A market stall counts as your premises. A food truck counts as your premises. A pop-up stand at a festival counts as your premises. The relevant question is whether the same business packaged and sold the food, not whether both activities happened inside the same four walls.\u003C/p>\n\u003Ch3>Forgetting That QUID Applies to PPDS\u003C/h3>\n\u003Cp>If your PPDS product’s name emphasises or implies a key ingredient — “chicken sandwich,” “beef pie,” “strawberry tart” — you must declare the percentage of that ingredient. This catches many smaller businesses who know about the allergen labelling requirement but are unaware that QUID also applies to PPDS products where the name highlights a characterising ingredient.\u003C/p>\n\u003Ch3>Treating All Products the Same\u003C/h3>\n\u003Cp>A single business can sell prepacked, PPDS, and non-prepacked food simultaneously. A deli might sell loose cheese from the counter (non-prepacked), pre-wrapped cheese portions it prepared that morning (PPDS), and branded cheese from a supplier (prepacked). Each product needs to be classified individually, and the labelling obligations are different for each category.\u003C/p>\n\u003Ch2>How to Audit Your Own Products\u003C/h2>\n\u003Cp>Work through every product you sell. For each one, answer the three questions:\u003C/p>\n\u003Col>\n\u003Cli>Is it in packaging when the customer encounters it?\u003C/li>\n\u003Cli>Was it packaged before the customer selected or ordered it?\u003C/li>\n\u003Cli>Was it packaged at this premises by this business?\u003C/li>\n\u003C/ol>\n\u003Cp>Record the classification for each product. You will likely find that most of your products fall clearly into one category, with a handful of borderline cases that need closer examination.\u003C/p>\n\u003Cp>For the borderline cases, apply the edge case guidance above. If you are still unsure, the safest approach is to treat the product as PPDS and label it accordingly. Over-labelling is not an offence. Under-labelling can be.\u003C/p>\n\u003Cp>Keep your classification list as a living document. Every time you add a new product, change how you present an existing one, or alter your packaging, reassess the classification.\u003C/p>\n\u003Ch2>What Needs to Be on a PPDS Label\u003C/h2>\n\u003Cp>Once you have identified your PPDS products, each one needs a label showing:\u003C/p>\n\u003Col>\n\u003Cli>\u003Cstrong>The name of the food\u003C/strong> — a clear, accurate description\u003C/li>\n\u003Cli>\u003Cstrong>A full ingredients list\u003C/strong> — in descending order by weight, with compound ingredients broken down\u003C/li>\n\u003Cli>\u003Cstrong>All 14 allergens emphasised\u003C/strong> — bolded, capitalised, or otherwise distinguished within the ingredients list\u003C/li>\n\u003C/ol>\n\u003Cp>That is the minimum. Allergens must appear \u003Cstrong>within\u003C/strong> the ingredients list, not as a separate “contains” statement. The recommended best practice is to include a note: \u003Cem>“For allergens, see ingredients in bold.”\u003C/em>\u003C/p>\n\u003Cp>For full detail on labelling requirements, allergen emphasis rules, the 14 allergens, and what happens when you get it wrong, see our complete guide to \u003Ca href=\"/blog/natashas-law-ppds-allergen-labelling-guide\">Natasha’s Law\u003C/a>.\u003C/p>\n\u003Ch2>Getting Classification Right, Consistently\u003C/h2>\n\u003Cp>Classification errors happen most often when businesses change how they present food — switching from loose to wrapped, adding a grab-and-go section, starting to supply another outlet, or launching delivery. Each change can shift a product between categories, and each shift changes what labelling is required.\u003C/p>\n\u003Cp>The businesses that get this right are the ones that build classification into their product development process. When a new item goes on the menu or the packaging changes, someone asks: is this PPDS, prepacked, or non-prepacked? And the answer determines the label before the product reaches the customer.\u003C/p>\n\u003Cp>Forkto helps food businesses manage allergen records, ingredient tracking, and labelling workflows digitally — so when a product’s classification or recipe changes, the information updates in one place and the trail is documented. If you want to see how it works, \u003Ca href=\"/get-started\">start your free trial\u003C/a>.\u003C/p>\n\u003Ch2>Summary\u003C/h2>\n\u003Cp>PPDS classification comes down to three questions: is it in packaging, was it packaged before the customer selected it, and was it packaged and sold by the same business at the same place? If all three are yes, it is PPDS and needs a label with the food name, full ingredients, and allergens emphasised.\u003C/p>\n\u003Cp>The difficulty is not the rule — it is applying it consistently across every product, every day, as menus change and new items are added. That is why this guide exists. Bookmark it. Share it with your team. Use it every time someone asks: \u003Cstrong>is this food PPDS?\u003C/strong>\u003C/p>\n","Not sure if your food is PPDS? This guide covers 55+ real-world examples across bakeries, cafes, butchers, schools, market stalls, and more — plus every edge case from paper bags to dark kitchens.",[14,15,16,17,18,19,20,21,22],"PPDS food","is my food PPDS","PPDS examples","prepacked for direct sale","PPDS classification","PPDS vs prepacked","what is PPDS food","PPDS labelling requirements","Natasha's Law PPDS","Is My Food PPDS? 55+ Examples to Classify Your Products (UK Guide)",null,false,"Various food items showing PPDS and non-PPDS classification examples",1776551509048]