This critical update is designed to minimise the risks of bacterial growth, specifically Listeria monocytogenes, and comes into effect on 6 October 2025. This provides caterers and suppliers a window to align their practices and, most importantly, their labelling.

Read on to find out more about the new guidance and how to get your labelling right. 

Why has this new guidance been introduced?

The primary driver for this updated guidance is the threat of Listeria monocytogenes (LM). While often harmless to the general public, listeriosis, the illness caused by this bacterium, can be severe and even life-threatening for individuals with compromised immune systems, the elderly, pregnant women, and newborns. Hospitals, with their often warmer ambient temperatures, can unfortunately create an environment where bacteria can multiply more rapidly on chilled foods.

Key changes for healthcare caterers

The BSA's advice impacts several areas of food preparation and service for ready-to-eat chilled products, including sandwiches:

• A maximum of two days’ shelf life for all ready-to-eat chilled foods
• Certain ingredients, which carry a higher risk of harbouring Listeria are to be restricted, including: 
• Raw onions, spring onions, and chives
• Fermented meats such as chorizo and salami
• Pâté
• Cold-smoked salmon
• Cooked shellfish
• Soft, mould-ripened, and veined cheeses

The BSA rightly points out that despite NHS rules often discouraging visitors from bringing food to patients, items purchased from hospital retail outlets and canteens may still be consumed by vulnerable individuals. Therefore, this guidance applies to all food sold within the hospital or healthcare environment.

What are the changes to labelling? 

The new guidance places a strong emphasis on clear and accurate labelling to discourage the consumption of food that may have been stored improperly.

• Temperature labelling will need to be bold on the packs. Product temperatures need to be maintained at or below 5ºC and no more than 8ºC during delivery and sale. 
• With the new two-day shelf life, accurate shelf-life labelling will also need to be clearly visible.

Our food label software can help

Navigating new legislation and guidance can be challenging. Our labelling solution, Label Logic Live, is designed to help you manage these changes seamlessly. As a user-friendly, subscription-based software, it allows you to:

• Create clear and compliant labels: easily generate labels with bold temperature warnings and accurate, easy-to-read date information.
• Minimise human error: Reduce the risk of incorrect labelling with a centralised system where you can manage user access and permissions.
• Implement changes quickly: Update your food labels across all products in response to new guidance without the need for expensive hardware.

Is your labelling ready for the 6 October deadline?

Ensuring your food labelling is compliant is not just about following the guidance, but also about upholding the highest standards of patient care. 

Contact us today to discuss how our labelling solutions can help you meet the latest healthcare catering guidance and safeguard your patients.