How-To Guide

How to Set Up Safer Food Better Business (SFBB) for Your Food Business

Learn how to set up and maintain your Safer Food Better Business pack. Covers choosing the right pack, completing safe methods, setting up diary pages, and training staff.

Estimated time: 3 hours

Safer Food Better Business (SFBB) is the Food Standards Agency's food safety management system designed specifically for small and medium food businesses in England, Wales, and Northern Ireland (Scotland uses CookSafe). It is based on HACCP principles but presented in a practical, jargon-free format that makes it accessible for businesses without formal food safety qualifications.

SFBB is not optional. Every food business must have a documented food safety management system, and SFBB is the most widely accepted way to meet this requirement for smaller operations. Your EHO inspector will expect to see a completed pack with up-to-date diary records as evidence that you are actively managing food safety, not just aware of it.

This guide covers everything from choosing the correct SFBB pack for your business type to maintaining ongoing diary records. Whether you are setting up SFBB for the first time or need to overhaul a neglected pack, follow these steps to get it right.

Step by Step

6 steps to complete

Obtain the correct SFBB pack for your business type

The FSA provides different SFBB packs for different types of food business. The main pack is for caterers (restaurants, cafes, pubs, hotels). There are also specialist packs for retailers, childminders, residential care homes, and cuisine-specific packs for Chinese and Indian restaurants. Download the correct pack from the FSA website or request a printed copy. Using the wrong pack means your food safety system will not cover the specific risks of your operation.

Complete your business details and context

Fill in the business context section with your specific details including your business name, address, type of food you handle, number of staff, and opening hours. This section personalises the generic pack to your operation. Be thorough — an incomplete business context section suggests to inspectors that you have not properly engaged with the system.

Work through each safe method section

The SFBB pack is organised into safe method sections covering cross-contamination, cleaning, chilling, and cooking (the 4 Cs), plus management controls. For each method, read the guidance carefully and then complete the "How do you do this?" sections with details specific to your business. Do not simply copy the example text — describe your actual practices, equipment, and procedures. This is the core of your food safety management system.

Set up your diary pages

The diary section of SFBB is where you record ongoing food safety checks and activities. This includes opening and closing checks, delivery checks, temperature records, cleaning records, and any food safety problems and actions taken. Set up a system for completing diary pages daily — assign responsibility to specific staff members for each shift and establish when records should be completed.

Train all staff on your SFBB procedures

Every member of staff who handles food must understand the safe methods in your SFBB pack and know their responsibilities for daily diary entries. Walk through each section with your team, explain why each method matters, and demonstrate the practical procedures. Keep signed training records showing who was trained, when, and on which sections. New starters should cover SFBB as part of their induction.

Schedule regular reviews and updates

Review your SFBB pack at least every 12 months, or whenever you make changes to your menu, processes, equipment, or premises. Check that the "How do you do this?" sections still accurately reflect your current practices. Ensure diary pages are being completed consistently and review them for any recurring issues. The FSA occasionally updates the SFBB packs, so check for new versions periodically.

Expert Advice

Tips for success

Complete your SFBB diary entries at the time the check is done, not retrospectively at the end of the day. Inspectors can often tell when records have been filled in all at once.

Use a digital SFBB system to eliminate the problem of lost, damaged, or coffee-stained paper records. Digital systems also make it easier to spot gaps and trends.

Photograph your fridge layouts, cleaning product storage, and hand wash station setup. Include these in your SFBB pack as visual evidence of your procedures.

When completing "How do you do this?" sections, be specific. Instead of "we keep the kitchen clean," write "work surfaces are cleaned and sanitised with [product name] at [dilution rate] after each task and at the end of each shift by the closing team."

Keep a spare set of blank diary pages ready. Running out of diary sheets and stopping recording is a common and easily avoidable problem.

Watch Out

Common mistakes to avoid

Using the generic example text in the "How do you do this?" sections

The SFBB pack provides example text to guide you, but your entries must describe your specific practices. An inspector will immediately notice if every section contains the default wording rather than details about your actual kitchen, equipment, and procedures.

Completing the safe methods but neglecting the diary

The safe methods describe your system; the diary proves you follow it. An SFBB pack with completed methods but empty or patchy diary pages tells the inspector you have a food safety system on paper that you do not actually implement. Diary completion is what drives your confidence-in-management score.

Not updating SFBB when the business changes

If you change your menu, introduce new cooking methods (such as sous vide), install new equipment, or alter your kitchen layout, your SFBB pack must be updated to reflect these changes. An outdated pack is as problematic as an incomplete one.

FAQ

Frequently asked questions

Where can I get an SFBB pack?

SFBB packs are available free of charge from the Food Standards Agency website (food.gov.uk). You can download PDFs of the pack and diary pages. Some local authorities also provide printed copies. Digital SFBB systems like Paddl offer an interactive version that is easier to complete and maintain than paper.

Is SFBB a legal requirement?

The law (EC Regulation 852/2004, retained in UK law) requires all food businesses to have a food safety management system based on HACCP principles. SFBB is the FSA's recommended way for small businesses to meet this requirement, but you could technically use any system that is based on HACCP principles. In practice, inspectors are most familiar with SFBB and it is the easiest route to compliance for most small food businesses.

How long should I keep SFBB diary records?

The FSA recommends keeping completed diary records for at least one year. Many food safety consultants recommend keeping them for three years for due diligence purposes. Your inspector will typically want to see at least three months of records, and consistent long-term records demonstrate a strong management track record.

Do I need SFBB if I already have a HACCP plan?

No. SFBB and a HACCP plan are both ways to meet the same legal requirement. If you have a full HACCP plan that is properly implemented, documented, and maintained, you do not also need SFBB. However, if your HACCP plan is incomplete or not actively used, it might be easier to switch to SFBB, which is designed to be more practical for day-to-day food service operations.

What is the difference between SFBB and CookSafe?

SFBB is used in England, Wales, and Northern Ireland. CookSafe is the equivalent system used in Scotland, produced by Food Standards Scotland. Both are based on HACCP principles and serve the same purpose, but the format and content differ slightly. If you operate in Scotland, use CookSafe rather than SFBB.

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