This FAQs page answers a few of the more common Safer Food Better Business questions that our food safety team are asked.
- Is this a legal requirement and does it affect me?
- Does the new legal requirement only apply to small catering businesses?
- Why has Safer Food Better Business (SFBB) been developed?
- What is Safer Food Better Business?
- What's in it for me?
- Is SFBB complicated?
- Will SFBB mean more hard work for businesses?
- What does SFBB cost?
- How can I obtain a copy of the Safer Food Better Business pack?
- Is help or training available for caterers about SFBB?
- Once I have obtained the SFBB pack do I have to do anything else?
- What happens if I don't implement SFBB?
- Do I have to train my staff?
- Is there an alternative to SFBB?
- If I sign up to SFBB, do I have to do anything else to meet the new regulations?
- If I move premises can I take SFBB with me?
- Have the packs been translated into other languages?
- Will I still have to keep records especially 'fridge & freezer temperatures?
- How can I obtain diary refills for the pack?
- How long do I need to keep completed diary pages for?
- Where can I get more advice on food and safety generally?
Is this a legal requirement and does it affect me?
It has been a legal requirement from 1 January 2006 for all food businesses to have what is known as HACCP (Hazard Analysis Critical Control Point) based food safety management system in place. This a documented management system, however, the extent and detail of documentation will depend upon the size and nature of business.
Safer Food Better Business (SFBB) is a toolkit developed by the Food Standards Agency and the catering industry to help small catering businesses meet this legal requirement but you do not have to use the SFBB pack if you have an acceptable alternative documented system.
Does the new legal requirement only apply to small catering businesses?
No. This new legal requirement applies to all food businesses but the SFBB initiative was originally designed specifically for small caterers because 60% of all food businesses are small caterers. Further assistance along the lines of SFBB has now been developed for other specific sectors of the food industry, eg retailers.
Whilst this is principally aimed at small catering businesses, there is nothing to stop large businesses from adopting SFBB to use with their own food safety management system
Why has safer food better business (SFBB) been developed?
It has been recognised that small businesses need help and support to comply with new laws. There are some 900,000 cases of food poisoning each year resulting in several hundred deaths. This costs £1.5 billion to the UK economy and reducing the level of food poisoning is a key part of the Food Standard Agency’s strategy.
What is safer food better business?
It is a tool kit developed by the Food Standard Agency, industry and local authorities to help small businesses meet the new requirements for a food safety management system to be in place.
The toolkit comprises of safe methods fact sheets covering the 4 C’s ie cross contamination, cleaning, chilling, cooking and also food management. It also includes a diary section for businesses to make records.
What’s in it for me?
If you are a small food business, the benefits of taking up SFBB include:
- it helps you comply with the law
- it reduces the risk of food poisoning and consumer complaints
- helps protect business reputation
- helps with staff training
- helps improve management of food business
- helps to reduce some business costs (such as waste minimisation)
Is SFBB complicated?
No, it is a flexible, jargon free and practical approach to setting out a food safety management system and relies upon safe method sheets relating to the critical areas of catering ie cross contamination, cleaning, chilling, cooking and food management and also provides a diary so that records can be kept.
Will SFBB mean more hard work for businesses?
Other than the initial implementation which should take a few hours, it is estimated that on a daily basis any records will take only a few minutes to complete.
What does SFBB cost?
The cost of the tool kit is free. However, some businesses may choose to use a consultant to advise them about a food safety management system and is likely to be at a cost.
How can I obtain a copy of the safer food better business pack?
Details of how you can obtain a copy of the pack can be found on the Food Standards Agency.
Is help or training available for caterers about SFBB?
In 2006 West Wiltshire offered government funded free training for small catering businesses in their areas with individual coaching to businesses to assist implementation following this training. At present we are unable to offer further training but we will advertise courses if they become available in ‘Food Safety Matters’, the Council’s newsletter which is sent out to all registered food businesses across the West Wiltshire area.
Once I have obtained the SFBB pack do I have to do anything else?
Yes, you need to do more than just obtain a copy. You need to implement SFBB into your business and maintain it so as to demonstrate during an inspection by the Council’s officers that you meet the requirements of the law.
Ths involves working through and completing each of the sections, training your staff on the use of the system and regularly using the diary system to keep records of anything that goes wrong, monitoring records, etc.
What happens if I don’t implement SFBB?
Firstly, the law requires you to have a food safety management system in place. It doesn’t require SFBB as such, but it does require something. SFBB has been developed for small businesses in mind to help them meet the law.
Secondly, as with any other law, you will need to comply with it. Failure to do so is an offence and there are enforcement options for the Council to take if you do not meet the law. These options include the service of legal notices requiring compliance or prosecution.
You may choose to write your own documented food safety management system or engage a consultant to do this for you, but this is likely to incur a cost.
Do I have to train my staff?
All food businesses require their staff to be appropriately trained and the training in the food safety management ie SFBB is no exception. This is why SFBB has been developed in the way that it has so as to assist in staff training. SFBB is a very useful in-house training tool for food handlers.
A training DVD is available from the Food Standards Agency.
Is there an alternative to SFBB?
The law doesn’t stipulate SFBB as the standard but this tool kit has been developed with small businesses in mind. There are other systems available based on the Hazard Analysis Critical Control Point (HACCP) system which will meet the law eg Cooksafe – a Scottish version which can also be downloaded.
West Wiltshire have produced a simple HACCP system which you can download as a Word document.
Other systems may involve a cost to your business and you will need to ensure that it meets the legal requirements.
If I sign up to SFBB, do I have to do anything else to meet the new regulations?
SFBB is a toolkit for small catering businesses which assists them in meeting the new legal requirement to have a food safety management in place. Once you have embraced the toolkit and adapted it to your business you will need to maintain and review it.
In the regulations there is also a further requirement for the training of staff in the food safety management system.
Have the packs been translated into other languages?
Currently the packs are only available in English and Cantonese. However the English version uses very simple language and the pack illustrates the guidance with photographs.
There are now Safe Method sheets for Chinese, Indian, Pakistani, Bangladeshi and Sri Lankan cuisines available from the Food Standards Agency website.
If I move premises can I take SFBB with me?
In general terms, SFBB is adaptable for all small catering businesses and moving premises should not be a problem, provided of course, that it is implemented in that business. If you have had the training, you should be able to implement it in your new premises. However, there are likely to be some changes needed which reflect any different or varying activities and also the records of staff training.
Will I still have to keep records especially fridge and freezer temperatures?
It is generally accepted to be good practice to keep records, particularly fridge and freezer temperature records and cooked food temperatures so as to show that you are doing things correctly. This will assist in any ‘due diligence’ defence if you are charged with any offence under the law. SFBB does require some record keeping, but mainly only of those activities where problems have arisen during the day.
The record keeping requirement reflects the size and nature of the business. This means that larger businesses with a greater risk to food safety will need to keep more records.
How can I obtain diary refills for the pack?
Refills for the diary are now available.
If you would like to order diary refills, contact FSA publications at
FSA Publications on 0845 606 0667 or email foodstandards@ecgroup.uk.com
We keep some stocks of diary refills at the Wiltshire Council, Bradley Road, Trowbridge.
Contact the Food Safety Team:
Telephone: 01225 776655 Ext 594
Email: environmentalhealth@westwiltshire.gov.uk
How long do I need to keep completed diary pages for?
You should store all your completed diary pages safely until your next visit from a local authority enforcement officer. He or she may want to look at your diary pages. During the visit, check with the enforcement officer how long he or she wants you to keep your diary pages.
Where can I get more advice on food safety generally?
West Wiltshire Food Safety Team
Telephone: 01225 776655 Ext 594
Email: environmentalhealth@westwiltshire.gov.uk
Alternatively you can contact the Food Standards Agency by phoning 020 7276 8000 or visit the Food Standards Agency.
Last updated: 11 June 2009
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