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 have a full ingredient list and clearly labelled 14 allergens. Poland has not yet implemented this fully, but in 2026 the EU is working on extending a similar regulation across the bloc. 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 what to do to stay ahead when the EU enforces a full obligation.

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 PPDS requires: 4 mandatory label elements

Every PPDS product must carry:

1. Food name. Specific, descriptive name ("Greek salad with feta" instead of "Salad").
2. Full ingredient list. In descending order (most first). Allergens highlighted (typically: bold or CAPITAL letters).
3. 14-allergen list. Clearly marked, preferably in a separate line after the ingredient list. Format like "Contains: gluten, milk, eggs".
4. Use-by / best-before date. For PPDS products 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.
• The EU is working on extending PPDS obligations across the bloc - public consultations were held in 2025, decision expected in 2027.

Even though PL does not yet 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.
• EU regulation is expected within 2 to 3 years. Better to start building the system now than under deadline pressure.
• 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.