Labelling terms, plainly

Prepacked for direct sale — food packed before the customer selects it, sold by the same business from the same premises or location.

Food put into packaging before sale so the contents cannot be altered without opening or changing the packaging, and not packed on the same premises as the sale in the PPDS sense.

Food that is not sealed in packaging before the customer chooses it — for example food plated to order or taken from an open display.

The common name for the UK PPDS allergen labelling rules that took effect on 1 October 2021.

The 14 substances or products causing allergies or intolerances listed in Annex II of retained Regulation (EU) No 1169/2011.

An ingredient that is itself made of more than one ingredient — chocolate, mayonnaise, pesto, bread.

Quantitative Ingredients Declaration — stating the percentage of a characterising ingredient on some labels.

A precautionary allergen statement about possible unintended presence, not a list of ingredients used.

Voluntary wording such as “may contain” used when a real risk of cross-contact remains after controls.

The mandatory list of ingredients in descending order of weight, headed by the word “Ingredients”.

The person or company responsible for ensuring food law is met in their business.

The council food team that advises and checks food businesses in your area.

An allergenic ingredient made to stand out in the ingredients list by bold, capitals, colour or underlining.

A safety date mark used on highly perishable foods where the date relates to safety.

A quality date mark indicating when food is expected to be at its best.