Pork & leek sausages
Ingredients: Pork, Water, Rusk (WHEAT flour, salt), Leek, Salt, Spices, Preservative: sodium metabisulphite (SULPHITES).
Use by: 04 Aug 2026 · Batch PL-20260731-0001 · Made by Ash & Son, 11 Market Place, Malton
Home / Who it's for / Butcher
The compound-ingredient problem, solved properly
A sausage mix or marinade brings in seasonings that are themselves products: rusk, spice blends, cures, each with its own declaration. The FSA publishes PPDS guidance specifically for butchers because the compound-ingredient burden is real: the mustard in the seasoning has to reach your label. Marinated packs are PPDS; loose sausages are not, but the allergen information still has to be at the counter.
Invite-only beta · Planned pricing after the beta · From £9 a month
What the law asks of a butcher
And how ProvenBatch helps you meet each one.
Marinated packs and ready-to-cook mixes are PPDS; the mustard in the seasoning reaches the label.
On every plan
A bought seasoning is declared with its sub-ingredients in brackets, and its allergens are carried through automatically.
Loose sausages still need allergen information at the counter.
On every plan
Print allergen cards for what you sell loose, and keep the matrix on the wall for the team.
An approved premises number sits on the label when you have one.
On every plan
Store the approval number on the business and it prints on the labels that need it.
A shop with staff needs shared temperature and cleaning records.
Pro
The food safety diary, the training register and the Inspection pack are on Pro, written as you work.
The regulator's own guidance: FSA: PPDS allergen labelling changes for butchers.
Set up for a butcher from day one
Every business gets labels from the batch, the allergen matrix and cards, food safety records, and lot codes that trace.
For Butcher, these tools start on: Orders and customers, Hot food, Opened packs, Meat and approved premises.
Held until you switch them on: Trade and wholesale, Markets and events, Process readings and weights, Selling other makers' food, Selling online, Gift and selection boxes.
Which plan
Planned pricing after the beta. Starter (£9) has the full label engine. A butcher with staff and a shop is best on Pro (£39): the food safety diary, temperature records and the Inspection pack an inspector reads are Pro.
Running a shop with staff? Shared temperature and cleaning records, the training register and the Inspection pack sit on Pro.
£9a month · planned
Starter
- Complete PPDS labels, allergens emphasised
- Allergen matrix with print & CSV export
- Recipe & batch costing
- 25 products · 1 user
£19a month · planned
Standard
- Everything in Starter
- Unlimited products · 3 users
- Receipt scanning: photo, PDF & email-in
- Orders with prices, customers, and monthly accounts
Best for a shop with staff
£39a month · planned
Pro
- Everything in Standard
- 10 users · Priority support
- Food safety diary and a printable EHO pack
- Stock control and Insights
- A live link to hand an inspector
Questions
Are loose sausages PPDS?
No. The GOV.UK butchers guidance treats loose sausages as food sold loose: no pack label, but the allergen information still has to be there when a customer asks. A marinated pack made up in advance is PPDS and needs the full label.
Can I change my business type later?
Yes. Settings holds the type, and you can change it. The tools you already use stay visible; anything newly relevant is offered, and you choose what to switch on.
Does ProvenBatch make my labels legally compliant?
No software can promise that, and you should be wary of any that does. Legal responsibility for a food label always rests with the food business operator: you. What ProvenBatch does is make it much harder to get wrong: labels are derived from your real data, uncertain batches are blocked rather than guessed, and everything is recorded so you can prove what you did.
Print a label you can stand behind
Invite-only beta · Planned pricing after the beta · From £9 a month