PPDS in Poland 2026: Does Natasha's Law Apply to Your Kitchen

In the United Kingdom, since October 2021, the so-called Natasha's Law applies: every product packed on-site for direct sale (PPDS, Pre-Packed for Direct Sale) must carry on its packaging the name of the food and a full ingredient list with allergens emphasised. The EU has no such obligation for food packed on the premises, and no legislative work on one is currently under way. If you run sandwiches to go, salads in a jar, desserts in a takeaway box - this post applies to your operation.

Here we show what PPDS means in practice for small Polish foodservice in 2026, what the current required minimum is, and why a good label pays off regardless of whether the law requires it.

What PPDS is in one paragraph

PPDS (Pre-Packed for Direct Sale) is food that you:

1. Pack on your premises (not bought pre-packaged from a supplier)
2. Sell on the same premises (the customer buys to go or for immediate consumption on-site)
3. The customer takes themselves, without staff contact before ordering (e.g. a fridge with sandwiches at the checkout, a shelf with salads)

Typical examples: a sandwich in plastic wrap in a fridge, a salad in a plastic box, a cake in branded packaging, a meal in a catering box, sushi packed on a shelf. All of this is PPDS, and all of it falls under regulation.

What a good label looks like: 4 elements (per Natasha's Law and 1169/2011 rules)

A model label for food packed on the premises contains:

1. Food name. Specific, descriptive name ("Greek salad with feta" instead of "Salad").
2. Full ingredient list. In descending order (most first).
3. Allergens emphasised WITHIN the ingredient list. In bold, CAPITAL letters or a different typeface - this is how Article 21 of Regulation 1169/2011 works. Note: a separate "Contains: gluten, milk, eggs" statement is allowed ONLY when the label has no ingredient list. If there is an ingredient list, you emphasise the allergens within it - you do not duplicate them in a separate "Contains:" line.
4. Use-by / best-before date. Typically "Best before: [date]" or "Use by: [date]". Format aligned with regulation 1169/2011.

Optional but recommended: caloric value, cross-contamination allergens, storage information.

Status in Poland in 2026

The Polish legislator has not yet introduced a full equivalent of the British Natasha's Law. Current requirements in PL:

• Packing + selling on the same premises = allergen information is enough (e.g. on a menu on the counter next to the shelf).
• Packing + selling through a website / delivery: a full label with ingredient list is practically required, although legally a grey area.
• At EU level, no work on a Natasha's Law equivalent is under way. The revision of Regulation 1169/2011 (announced in the Farm to Fork strategy) has been on hold since 2022 and concerns mainly front-of-pack (FOP) nutrition labelling and origin labelling - not food packed on the premises.

Even though PL does not require a full label, it is worth preparing now because:

• The customer asks. More and more people with allergies pay attention to what they buy. No label = no purchase.
• A good label puts the kitchen in order: it forces up-to-date recipes, an allergen register and date control - exactly what the sanitary inspection checks anyway.
• Online sales already today fall under stricter requirements than physical sales. If you list products on Glovo or Bolt Food, a label is practically unavoidable.

How to make a PPDS label in a small kitchen

A practical path, 3 tools:

Tool 1: Thermal label printer. Typical cost 200 to 500 PLN. You print a label from a ready template, stick it on the container. Best for daily operations (sandwiches, salads, meals in boxes).

Tool 2: Word template + office printer. Cheaper (you already have the printer), but slower and less flexible. A decent option for a small number of products (5 to 10 menu positions).

Tool 3: Mobile app (e.g. Foodsy, NutritionixGo, BlueCart). Enter products once, the app generates labels aligned with regulation 1169/2011. Cost 30 to 100 PLN monthly. Best for operations with frequent menu changes.

Most common PPDS labelling mistakes

1. Missing an allergen that was in a sauce. Typically: soy sauce in a salad, mustard in a dressing, sesame in cooking oil. The inspector checks recipe vs. label.
2. Ingredients in wrong order. Most first. Many venues start with the main ingredient "by feel", and end with salt and pepper - but if salt is 8 percent and chicken is 35 percent, the order should be different.
3. Use-by date without basis. The label says "up to 3 days", but the kitchen has no documentation explaining how this was set. The inspector asks "why 3 days, why not 5". Without a shelf-life testing document - no answer.
4. Cross-contamination ignored. Venue bakes bread and makes a "gluten-free" salad in the same kitchen, without separation - the "gluten-free" label is potential consumer fraud.

Frequently asked questions

Do I have to label sandwiches I make daily and sell the same day?

In Poland in 2026 this is not absolutely required, but recommended. A customer with an allergy has the right to know what they are eating. If you sell through Glovo / Bolt Food / Pyszne, most platforms already require allergen declaration - a label is the practical way.

Is a handwritten label acceptable?

Yes, as long as it is legible and complete. But handwriting 50 labels daily is a waste of time. A thermal printer pays back in 2 to 3 weeks.

What about products sold loose (e.g. cake on the counter)?

Loose products (no packaging) do not require a label, but require allergen information on a board / menu / card next to the display. This is part of the food information system (FIC).

Does the supplier of packaged products have to provide a label?

Yes, if you buy a product already packaged (e.g. a juice bottle, a chip bag), the supplier is responsible for the label. If you repack the product (e.g. take a sauce from a canister into a bottle with your logo), the label responsibility shifts to you.

What if a customer buys a sandwich and asks to add a sauce from the fridge?

That is a composition at the point of sale, not PPDS. The sauce in the fridge (if packed by you) must have a label. The sandwich too. The customer composes themselves. Your duty is to provide each component with a full label.