Safer Food Better Business (SFBB): The Complete Guide

Safer Food Better Business (SFBB) is a food safety management system developed by the Food Standards Agency (FSA) specifically for small catering and retail businesses. It provides a practical, straightforward way to comply with food hygiene regulations without the complexity of developing a full HACCP plan from scratch.

What is SFBB?

SFBB is based on the principles of HACCP but presented in a user-friendly format that's accessible to small business owners and their staff. The system consists of two main components: the main pack containing safe methods and guidance, and the diary for recording daily checks and any problems that occur.

The FSA provides different versions of SFBB tailored to various business types, including caterers, retailers, childminders, and care homes. There are also supplements for specific cuisines such as Chinese, Indian, and Bangladeshi cooking.

The SFBB Pack Structure

A typical SFBB pack is organised into several sections covering different aspects of food safety:

Safe Methods

This section contains the core food safety procedures your business must follow. Topics include cross-contamination prevention, personal hygiene, cleaning, chilling, cooking, and management. Each safe method explains what you need to do and why it matters for food safety.

Opening and Closing Checks

Daily checks to perform when you open and close your business. These include checking fridge and freezer temperatures, ensuring cleaning has been completed, and verifying that food deliveries have been properly received and stored.

The 4-Weekly Review

A monthly review process to ensure your food safety system remains effective. This includes checking that all staff understand the safe methods, reviewing any problems recorded in the diary, and updating procedures if your menu or processes have changed.

Using the SFBB Diary

The diary is a crucial part of SFBB and demonstrates to Environmental Health Officers that you are actively managing food safety. You should record:

• Daily opening and closing checks

• Any food safety problems and the actions taken to resolve them

• Temperature checks for fridges, freezers, and hot holding

• Deliveries received and any issues with suppliers

• Staff training completed

• 4-weekly review outcomes

Implementing SFBB in Your Business

Successfully implementing SFBB requires commitment from everyone in your business. Start by downloading or ordering the appropriate pack from the FSA website. Then work through each safe method, customising it to reflect your specific operations.

Train all staff on the safe methods relevant to their roles. Make the pack easily accessible so staff can refer to it when needed. Establish routines for completing daily checks and recording in the diary. Finally, schedule regular reviews to keep the system up to date.

Common SFBB Mistakes to Avoid

• Not customising the pack to reflect your actual business operations

• Failing to keep the diary up to date

• Not training new staff on SFBB procedures

• Ignoring the 4-weekly review process

• Not updating the pack when menu or processes change

• Completing records retrospectively rather than at the time

SFBB and EHO Inspections

During an inspection, Environmental Health Officers will want to see your SFBB pack and diary. They'll check that the pack has been customised for your business, that the diary is being completed regularly, and that staff understand the safe methods. A well-maintained SFBB system demonstrates good food safety management and contributes positively to your food hygiene rating.

Key Takeaways

• SFBB is the FSA's recommended food safety management system for small businesses

• The system includes a main pack and a diary for ongoing records

• Different packs are available for different business types

• Regular completion of the diary is essential for demonstrating compliance

• Staff training on safe methods is crucial for success

• The 4-weekly review keeps your system current and effective