The UK's Food Hygiene Rating Scheme score (0–5) awarded by local authorities following an EHO inspection, reflecting a business's food safety standards.

Labl.it's cloud-based management platform where kitchens set up products, expiry rules, allergens, and user permissions, and view reporting across one or multiple sites.

A national allergy safety framework for schools in England, introduced following the death of five-year-old Benedict Blythe. Statutory guidance is due by July 2026, with protections in force from September 2026. Requires whole-school allergy policies, staff anaphylaxis training, access to emergency adrenaline auto-injectors, individual allergy action plans, and stronger allergen record-keeping.

Food held at 8°C or below to meet UK food safety requirements for refrigerated storage.

Food cooked to a minimum internal temperature of 75°C to ensure harmful bacteria are destroyed.

UK regulations requiring businesses to control exposure to hazardous substances (e.g. cleaning chemicals) in the workplace.

The transfer of harmful bacteria or allergens from one food, surface, or piece of equipment to another, commonly prevented by storing raw items below ready-to-eat items and keeping allergenic ingredients clearly separated and labelled.

A local authority official responsible for inspecting food businesses to assess food hygiene, safety practices, and regulatory compliance. EHOs assess what a kitchen actually does in practice, not just what's documented on paper, including staff behaviour, systems, and records.

Labl.it for businesses operating 50+ venues, offering centralised multi-brand management, hierarchy-based permissions, and onsite onboarding.

A term used to describe customers with food allergies, intolerances, or hypersensitivities, who require accurate allergen information to eat safely.

A stock rotation method where the oldest prepped or stored items are used before newer ones, reducing the risk of spoilage and waste.

Food held at -18°C or colder to meet UK food safety requirements for frozen storage.

A systematic, preventive approach to food safety that identifies and controls hazards throughout food preparation and storage.

Cooked food held at 63°C or above to prevent bacterial growth before service.

An in-development Labl.it feature that automates delivery workflows.

An AI-driven Labl.it tool that processes an uploaded menu or allergen matrix to identify prep items, suggest likely allergens, recommended shelf lives, and storage categories for each dish, ready for approval and import into the back office.

Labl.it for businesses operating 2–50 venues, enabling centralised label templates, expiry rules, and permissions managed from one place.

UK legislation, in force since October 2021, requiring all pre-packed for direct sale (PPDS) food to carry a full ingredients list with allergens clearly emphasised.

The practice of logging incidents where an allergen or food safety error almost occurred but was caught before reaching a customer, used to identify and close gaps in allergen management processes before a real incident happens.

Food that is packaged on the same premises from which it is sold, such as sandwiches, wraps, or salads made in-house, and which falls under Natasha's Law labelling requirements. Every PPDS item must show the name of the food, a full ingredients list, and allergens emphasised (e.g. in bold).

An EHO-compliant kitchen label showing a product's name, prep date, use-by date, and storage instructions, used to track food safety and stock rotation in commercial kitchens.

A Labl.it reporting tool that turns labelling activity into insight, tracking label production and wastage across a business, broken down by venue, device, user, and product.

A food safety certification scheme (Safe and Local Supplier Approval) that food businesses can achieve to demonstrate compliance with food safety and quality standards, particularly relevant for smaller and local suppliers.

The practice of generating custom labels for prepped or decanted items (e.g. moving an ingredient from its original packaging into a kitchen container), ensuring allergen and product information travels with the food rather than staying only on the original packaging.

Labl.it for independent restaurants, pubs, cafes, and other single-location food businesses (1 venue).

Labl.it's digital food probe solution for recording core cooking and storage temperatures, replacing paper-based temperature logs. In development, expected release late 2026 (UK patent pending: 2519018.2).

Labl.it's cold storage monitoring solution, continuously tracking fridge and freezer temperatures to replace manual checks with automated, connected monitoring. In development, expected release late 2026 (UK patent pending: 2602976.9).

The monitoring of food discarded due to spoilage or expiry, used by kitchens to identify patterns and reduce unnecessary waste, a core reporting feature within the Labl.it platform.