Introduction

Every packaged food on a shop shelf carries a promise. The label tells shoppers what the product is, what is in it, how much they are getting, how long it will keep and who made it. When that information is clear and accurate, shoppers can choose safely, especially those with allergies or special diets. When it is missing or misleading, shoppers are put at risk, and so is the shop that sold the product.

Storage is the other half of food safety. Even a well-made, well-labelled product can spoil if it is kept in a damp corner, beside chemicals or in direct sunlight, or if it stays on the shelf past its date.

As a supplier of packaged food brands, including Hakgala tea, Desco coffee premixes and Udari cashews and spices, we take labelling and storage seriously. This guide explains, in plain language, what retailers and restaurants in Sri Lanka should know about food labels, date marks, allergens, repacking, storage and stock rotation. It is general guidance, not legal advice. Regulations change, so always check the current rules with the relevant authorities.

The legal framework in brief

Food sold in Sri Lanka is governed by the Food Act No. 26 of 1980 and the regulations made under it. The Act prohibits selling food that is unfit for human consumption, adulterated or falsely labelled, and it gives food authorities, including Public Health Inspectors, powers to inspect premises and products.

Food labelling is covered by the Food (Labelling and Advertising) Regulations. Sri Lanka introduced regulations in 2005, issued new regulations in 2022 whose implementation was postponed, and in 2026 gazetted a new set of Food (Labelling and Advertising) Regulations, published in Gazette Extraordinary No. 2494/47, replacing the earlier rules. Reports describe the 2026 regulations as requiring core information on packaged foods, including multilingual product names, ingredients, dates and origin information, with provisions for digital QR codes.

Because the detailed requirements are set out in the gazette text and may be updated, manufacturers and retailers should check the current regulations and guidance from the Ministry of Health’s food control authorities.

What a food label should show

While the exact requirements depend on the regulations and the product, a label on pre-packaged food typically includes:

Labels must be clear, legible and not misleading. Product names and certain information are required in more than one of Sri Lanka’s languages, so retailers should check that labels meet the current language rules.

Understanding date marks

Date marks are among the most important pieces of information on a label, and they are often misunderstood.

• Best before shows the date until which a product keeps its best quality when stored correctly. Dry foods such as tea, spices, coffee premixes and nuts usually carry best-before dates.
• Use by or expiry date shows the date after which a product should not be eaten, usually for foods that spoil quickly and could become unsafe.
• Date of manufacture shows when the product was made or packed.

Retailers should never sell food past its expiry date. Selling products close to or past their best-before date also damages trust, even where quality may still be acceptable. The safest practice is to remove products from sale before their dates pass.

Allergens

Some foods can cause serious, even life-threatening, allergic reactions in sensitive people. Common allergens include tree nuts such as cashews, peanuts, milk, eggs, wheat (gluten), soya, fish, shellfish and sesame.

Retailers and restaurants can help protect customers by:

• stocking products whose labels clearly declare allergens, for example Udari Cashew Nuts and Udari Oven Roasted Cashews, which declare cashew nuts;
• never removing or covering allergen information;
• training staff to check labels when customers ask about allergens, and never to guess; and
• in restaurants, noting allergens such as nuts on menus, including hidden uses such as cashew paste in gravies.

Repacking and loose sales

Many small shops buy spices, nuts or tea in bulk and repack them into smaller bags for sale. This can be convenient for customers, but it carries responsibilities:

• the shop becomes the packer of the repacked product, and labelling rules may apply to it;
• unlabelled repacked food gives shoppers no information about ingredients, allergens or dates;
• repacking in poor conditions can contaminate food; and
• mixing old and new stock in the same container can hide expired product.

Where possible, sell products in their original, properly labelled packs. Choosing suppliers who offer a range of pack sizes, including small packs, reduces the need to repack.

Storing dry foods correctly

Tea, coffee premixes, spices and nuts are relatively stable, but poor storage can spoil them.

Product-specific advice

• Tea: store in a cool, dry place, away from spices, soaps and other strong smells, because tea absorbs odours easily.
• Coffee premixes: keep sachets dry and away from kettles, steam and humid areas.
• Spices: keep packs tightly closed, away from steam and sunlight, to keep them fragrant and free-flowing.
• Cashews and other nuts: keep cool, dry and dark; nuts contain natural oils that go rancid with heat and light. Refrigerate opened bulk packs in hot weather.

Rotating stock: first expired, first out

Stock rotation keeps products fresh and reduces waste. The simplest method is “first expired, first out” (FEFO):

1. When a delivery arrives, check the dates.
2. Place new stock behind older stock on the shelf and in the store room.
3. Sell or use the stock with the earliest date first.
4. Check shelves regularly and remove any products approaching their dates.

In a busy shop, a weekly date check of each shelf takes only a few minutes and prevents expired products from being sold.

Receiving deliveries safely

Checking deliveries on arrival protects both food safety and your money:

• count cartons against the delivery note;
• check that cartons are clean, dry and undamaged;
• check product names, pack sizes and dates;
• check that packs are sealed and labels are intact;
• refuse or report damaged, leaking, wet or short-dated products; and
• move goods into proper storage promptly.

Why Sri Lanka’s climate makes storage harder

Sri Lanka’s warm, humid climate is hard on stored food. High humidity, especially during the monsoon seasons, means dry foods can absorb moisture from the air. Spices cake, premixes clump, biscuits soften and nuts lose their crunch. Warm temperatures speed up rancidity in nuts and oils, and encourage insects and mould.

Simple measures make a big difference:

• Ventilate store rooms so air can circulate, but keep rain and direct sun out.
• Avoid hot spots such as shelves near windows, under tin roofs, beside fridges’ warm exhausts or near cookers.
• Keep stock off damp floors and walls, especially during the rainy season.
• Close packs immediately after opening, and move opened bulk products into airtight containers.
• Order little and often for products that are sensitive to humidity, so stock does not sit for long.
• Watch the rainy season. Check stored products more often when humidity is high.

A simple shelf audit checklist

Once a week, or at least once a month, walk through the shop and check each shelf:

• Are all products within their dates, with older stock at the front?
• Are labels intact, readable and not covered by price stickers?
• Are allergen warnings visible?
• Are packs sealed, undamaged and free from leaks, caking or pest damage?
• Are food products kept separate from chemicals and cosmetics?
• Are shelves clean, dry and out of direct sunlight?
• Are any repacked or loose items properly labelled?

Note any problems, fix them straight away and remove any products that are unfit for sale.

Training staff on food safety

Even the best systems fail if staff do not follow them. Short, regular training helps everyone understand:

• how to read labels, date marks and allergen information;
• how to rotate stock using “first expired, first out”;
• where and how different products should be stored;
• how to check deliveries and what to do if something is wrong;
• how to answer customer questions about allergens honestly, and never to guess; and
• basic hygiene, such as clean hands, clean scoops and clean surfaces.

A one-page checklist displayed in the store room is a useful reminder for busy staff.

Keeping simple records

Records help you show that you handle food responsibly, and they make problems easier to solve:

• keep delivery notes and invoices, which show where products came from and when;
• record when shelf audits and date checks are done, and what was removed;
• note any complaints or problems, with dates, product details and actions taken; and
• record pest control visits and cleaning schedules.

For small shops, a notebook is enough. Larger businesses can use spreadsheets or stock systems.

Pest control

Stored dry foods can attract insects, rodents and other pests. Prevent problems by keeping the store clean, sealing gaps and openings, storing food off the floor in closed packs, removing spilled food promptly and inspecting stock regularly. If you see signs of pests, act quickly, and use professional pest control where needed, keeping chemicals well away from food.

Food safety in restaurant and hotel kitchens

Restaurants, hotels and cafés follow the same principles, with a few extra points:

• Label decanted ingredients. When spices, cashews or other ingredients are moved from their original packs into kitchen containers, label each container with the product name and the date it was opened, and keep the original pack details for allergen information.
• Separate raw and ready-to-eat foods, and keep dry stores away from cleaning chemicals.
• Use clean, dry scoops for spices and nuts, and never return unused food to the container.
• Plan menus with allergens in mind, and record which dishes contain nuts and other allergens.
• Check stores daily in busy kitchens, where stock moves quickly.

Non-food products in a food shop

Many shops sell food and non-food products side by side. Keep personal care products, such as herbal oils and cosmetics, and household chemicals separate from food, ideally on different shelves or in different sections. Store cleaning chemicals well away from food, in closed containers. For herbal and Ayurvedic products, keep caps closed, store away from heat and sunlight, and follow the directions on the pack.

What to do if there is a problem

If you find a problem with a food product, such as damaged packs, a foreign object, an unusual smell or a labelling error:

1. remove the affected product from sale;
2. keep the product, the pack and the batch details;
3. take photos;
4. contact your supplier immediately; and
5. if a customer has been harmed, seek medical help for them first and follow the advice of the authorities.

Good suppliers will investigate, explain what happened and, if necessary, withdraw affected batches.

Illustrative example

The following example is illustrative and does not describe a real shop.

A grocery owner notices that a few packs of spices on a high shelf near the window have faded and the contents have caked. The owner moves all spices and tea to a shaded shelf away from the window and the kerosene store, sets up a weekly date check every Monday morning and starts placing new deliveries behind older stock.

The shop also stops repacking cashews from bulk sacks into unlabelled bags, and instead orders small labelled packs of Udari Cashew Nuts and Udari Oven Roasted Cashews, which carry ingredients, allergen information and dates. Waste falls, and customers comment that the spices smell fresher.

Frequently asked questions

Which law covers food labelling in Sri Lanka?

Food labelling is covered by regulations made under the Food Act No. 26 of 1980. New Food (Labelling and Advertising) Regulations were gazetted in 2026. Always check the current gazette and official guidance.

Can I sell food after its best-before date?

The safest practice is to remove products from sale before their best-before date. Food past its expiry or use-by date must never be sold.

Do I need to label spices I repack myself?

If you repack food for sale, you take on responsibilities as a packer, and labelling rules may apply. Selling products in their original labelled packs is simpler and safer.

How should I store tea and spices?

In a cool, dry place, away from sunlight, steam, soaps, kerosene and other strong smells, with packs tightly closed.

Why do cashews go stale?

Cashews contain natural oils that react with air, heat and light over time. Keep them cool, dry, dark and sealed.

What is the best way to rotate stock?

Use “first expired, first out”: place new stock behind older stock and sell the earliest dates first.

Can price stickers cover part of the label?

Price stickers should never cover important information such as the product name, ingredients, allergen warnings or dates. Place them on a blank area of the pack or use shelf labels instead.

How often should I check dates on the shelf?

At least once a week for most shops, and more often for fast-moving or short-dated products.

Who inspects food shops in Sri Lanka?

Food authorities, including Public Health Inspectors, have powers under the Food Act to inspect food premises and products.

Conclusion

Clear labels and good storage protect shoppers, protect your shop’s reputation and reduce waste. Stock products with complete, compliant labels; never sell expired food; respect allergen information; avoid unlabelled repacking; store dry foods cool, dry, dark and sealed; rotate stock using “first expired, first out”; and check deliveries on arrival.

With Sri Lanka’s labelling regulations updated in 2026, now is a good time to review the products on your shelves and the way you store them.

Want products with clear labels and practical pack sizes? Talk to us about our food brands.

Explore Our Food Brands

Sources

• USDA Foreign Agricultural Service, Sri Lanka enacts new legislation for food labelling and advertising: https://www.fas.usda.gov/data/sri-lanka-sri-lanka-enacts-new-legislation-food-labeling-and-advertising
• ChemLinked, Sri Lanka consults on draft Food (Labelling and Advertising) Regulations 2026: https://food.chemlinked.com/news/food-news/sri-lanka-consults-on-draft-food-labelling-and-advertising-regulations-2026
• Department of Government Printing, Gazette Extraordinary No. 2494/47 (2026): https://documents.gov.lk/view/egz/2026/6/2494-47_E.pdf
• FAOLEX, Food (Labelling and Advertising) Regulations 2005 (Sri Lanka): https://leap.unep.org/en/countries/lk/national-legislation/food-labelling-and-advertising-regulations-2005
• US International Trade Administration, Sri Lanka labelling and marking requirements: https://trade.gov/country-commercial-guides/sri-lanka-labeling-marking-requirements