Most restaurant owners discover labeling requirements the hard way - after getting their first inspection notice. EU regulations demand the same extensive labeling for your homemade pasta sauce as supermarket products require. Here's exactly what needs to be on every package you sell.
What must be on every label?
Every packaged product leaving your restaurant needs the same detailed labeling as grocery store items. That means seven mandatory elements on each container.
💡 Example:
You sell homemade pasta sauce in jars:
- Product name: "Homemade Bolognese Sauce"
- Ingredient list (in order of weight)
- Allergens: MILK, CELERY (in capitals)
- Net weight: 250g
- Shelf life: "Best before: 15-03-2024"
- Storage instructions: "Keep refrigerated (max 7°C)"
- Business name and address
The 7 mandatory elements
- Product name: Clear description of what it is
- Ingredient list: All ingredients in order of weight (heaviest first)
- Allergens: The 14 EU allergens in CAPITALS or bold
- Net weight/volume: In grams, kilograms, liters or milliliters
- Shelf life: "Best before" or "Use by"
- Storage instructions: Keep refrigerated, dry, dark
- Business information: Name and address of your restaurant
Declaring allergens correctly
This part trips up most operators. Every single one of the 14 EU allergens in your product needs clear identification.
💡 Example ingredient list:
"Tomatoes, beef, onions, carrots, CELERY, garlic, red wine, tomato paste, MILK, olive oil, basil, oregano, salt, pepper"
Allergens are in CAPITALS among the regular ingredients.
⚠️ Note:
Hidden allergens also count. Bouillon cubes often contain celery, pesto contains nuts, and many sauces contain milk or eggs.
Shelf life and food safety
Fresh homemade products typically require "Use by" dates since they spoil within days.
- "Use by": For fresh products (max 5-7 days shelf life)
- "Best before": For shelf-stable products (jams, preserves)
- Temperature: Always state storage temperature ("Keep refrigerated max 7°C")
💡 Example shelf life label:
"Use by: 18-03-2024"
"Keep refrigerated (max 7°C). Consume within 2 days of opening."
Practical organization
Label creation becomes manageable once you establish a system. From tracking this across dozens of restaurants, the operators who succeed create templates early.
- Standard templates: Create a label template for each product
- Batch labels: Print labels for an entire production run at once
- Date system: Use a date stamp or printer for shelf life
- Control routine: Check every batch before products leave
Tools like KitchenNmbrs help track all ingredients and allergens per recipe, making correct label creation much simpler.
How do you make correct product labels? (step by step)
Gather all ingredient information
Make a list of all ingredients in your product, in order of weight (heaviest first). Check the packaging of your supplies for hidden allergens in bouillon cubes, sauces and spices.
Identify all allergens
Go through your ingredient list and mark all 14 EU allergens. Pay extra attention to hidden allergens: celery in bouillon, milk in margarine, gluten in soy sauce. These must be in CAPITALS on the label.
Determine shelf life and storage instructions
Test how long your product stays safe under different conditions. For fresh products you usually use 'Use by' with a short timeframe. Always state the correct storage temperature.
Create label templates and printing system
Design reusable label templates for each product. Set up a system to quickly add date and batch information. Test that all text is readable on your packaging.
✨ Pro tip
Document your ingredient suppliers' allergen information within the first 30 days of any new product launch. This prevents scrambling for details when inspectors arrive or customers have reactions.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
Do I also need to put nutritional values on my labels?
For small quantities (less than 10kg per day or 100kg per year of the same product) nutritional values aren't mandatory. Ingredients, allergens and shelf life are required though.
What happens if I provide incorrect allergen information?
This creates serious liability since it can make people sick. You risk fines from food safety authorities and legal responsibility for allergic reactions.
Can I use 'may contain traces of'?
Only if there's genuine cross-contamination risk in your kitchen. Don't use it as a blanket disclaimer - you must demonstrate why cross-contamination is possible.
How long must I keep my recipes and labels?
Keep recipes and label information for at least 2 years. During complaints or inspections, you must prove which ingredients you used.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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