Food Labels and HACCP - Requirements and Types

The food industry has specific label requirements - they must be safe for health, resistant to moisture and low temperatures, and comply with HACCP standards. In this guide, we explain what labels to choose for food products.

What is HACCP and How Does It Affect Labels?

HACCP (Hazard Analysis and Critical Control Points) is a food safety management system mandatory for all food industry companies in the EU. In the context of labels, HACCP requires:

• Material safety - labels must not contain harmful substances
• Condition resistance - labels must remain legible throughout shelf life
• Traceability - ability to track products (barcodes, batch numbers)
• Proper labeling - expiration date, ingredients, allergens

Types of Food Labels

1. Cold Storage Labels (0°C to +8°C)

For products stored in refrigerators. Requirements:

• Moisture-resistant adhesive
• Paper or PP film resistant to condensation
• ECO or TOP thermal labels

2. Freezer Labels (-40°C to -18°C)

The most challenging conditions for labels. They require:

• Special deep-freeze adhesive - standard adhesive doesn't stick to frozen surfaces
• PP or PE film - paper can delaminate
• Thermal transfer printing with resin ribbon - thermal print can fade in freezers

3. Retail Scale Labels

Used in meat, produce, and bakery departments. Typical sizes: 58x40mm, 58x60mm. They contain:

• Product name
• Price per kg and total price
• Weight
• Packaging date and expiration date
• EAN barcode

4. Food Packaging Labels

Product labels containing full legally required information:

• Product name
• Ingredients and nutritional values
• Allergens (highlighted)
• Expiration date / "best before"
• Storage conditions
• Manufacturer information
• EAN barcode

Food Label Materials

Material	Application	Temperature
ECO Thermal Paper	Scales, registers, short-term	+5°C to +40°C
TOP Thermal Paper	Cold storage, moisture	-20°C to +60°C
PP Film	Frozen foods, wet products	-40°C to +80°C
PE Film	Flexible packaging	-30°C to +60°C

Labels for Gastronomy

Restaurants, catering, and ready-to-eat food stores need labels for:

• Marking semi-finished products - opening date, expiration date, contents
• FIFO rotation - "first in, first out"
• Allergen marking - colored labels for specific allergens
• Temperature control - indicator labels that change color

Certifications and Standards

When choosing food labels, pay attention to:

• Food contact certificate - compliance with EU Regulation 1935/2004
• BRC/IFS - food safety standards
• BPA-free - especially in thermal labels

See Also:

• Thermal Labels - Products
• Thermal Transfer Labels - Products