This FAQs page answers a few of the more common Safer food better business (SFBB) questions that our food safety team are asked.
Safer food, better business is a pack developed by the Food Standards Agency, industry and local authorities to help small businesses comply with food hygiene regulations.
The pack comprises of two halves. The first half contains four key sections titled Cross-contamination, Cleaning, Chilling, Cooking. These sections will help you identify what how to produce safe food.
The second half of the pack contains a diary section in which you can maintain monitoring records about your business.
Visit the Food Standards Agency website for further information.Close
All food businesses are required by law to have a documented system based on HACCP (Hazard Analysis Critical Control Point) principles. This system must set out how your business will produce food safely.
Your system must identify any hazards which may affect the safety of the food. It must identify how those hazards will be controlled, how those hazards will be monitored and what action will be taken if something goes wrong compromising food safety. Each of these steps must be written down.
To this end the Food Standards Agency has produced a pack called Safer Food Better Business. This pack is designed to help small food businesses comply with this legal requirement.Close
Your staff must be suitably trained in the tasks you expect them to carry out; the training must include those parts of the Safer Food Better Business (SFBB) pack relevant to their roles.
The pack has been designed so you can use it to provide in house training on your chosen methods. You must record any training you give your staff, you can use the training section of the pack to do this.
You must remember that that this is not a substitute for certificated basic food hygiene training. You will still need to identify which members of staff will need additional training for example supervisors and managers.
Visit the Food Standards Agency website for additional training material.Close
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.
Other systems may involve a cost to your business and you will need to ensure that it meets the legal requirements.Close
You can take your Safer food, better business pack with you but, you must make sure that the pack is still applicable to your new premises. You must review your pack at the premise and make sure it is up-to-date and reflects the way your business will operate, you must then record the review in the pack.
You must also make sure your staff are trained in any of the changes you make to your pack.Close
It is a good idea to keep records, particularly fridge and freezer temperature records and cooked food temperatures to help you prove you are doing things correctly. These can be recorded in the pack’s diary section.
Maintaining monitoring records will assist in any ‘due diligence’ defence if you are charged with any offence under the law.
Your record keeping must reflect the size and nature of your business. This means that you need to think about how many staff you have, they type of food you produce and the scale and methods of production. It important that your records help you manage your business and ensure that safe food is being produced.Close
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.