SFBB (Safer Food Better Business)
A food safety management system created by the FSA to help small food businesses comply with food hygiene regulations.
SFBB stands for Safer Food Better Business. It is a practical food safety management system developed by the Food Standards Agency (FSA) specifically for small and medium-sized food businesses in England and Wales. SFBB provides a simple, step-by-step approach to food safety that satisfies the legal requirement for a HACCP-based system without the complexity of a full HACCP plan. The system is built around a series of safe methods covering the four Cs of food safety: cross-contamination, cleaning, chilling, and cooking. Each method explains a food safety principle, why it matters, and asks you to document how your business handles it. SFBB also includes diary pages for recording daily checks like fridge temperatures and cleaning schedules.
Key Points
- Created by the FSA as a simplified alternative to full HACCP plans
- Built around the 4 Cs: cross-contamination, cleaning, chilling, cooking
- Available in different versions for caterers, retailers, and specific cuisines
- Must be actively maintained with regular diary entries and updates
- EHO inspectors check that SFBB is being used, not just that it exists
How SFBB Packs Are Structured
An SFBB pack consists of two main parts: the safe methods section and the diary section. The safe methods cover your standard procedures for handling food safely, organised under the four Cs plus a management section. Cross-contamination methods cover topics like separating raw and ready-to-eat foods. Cleaning methods address your cleaning schedule and standards. Chilling covers temperature control for storage and display. Cooking covers safe cooking and reheating temperatures. The management section includes staff training, supplier checks, and what to do if things go wrong. The diary section is for ongoing records: daily opening and closing checks, weekly cleaning tasks, temperature logs, and any problems that arose.
SFBB for Different Business Types
The FSA has created several versions of SFBB tailored to different types of food business. The original Caterers pack is designed for restaurants, cafes, and takeaways. There are also packs for Retailers (shops selling food), and specialist packs for Chinese, Indian, and other cuisine types that address specific food safety considerations. Each pack uses the same underlying structure but includes examples and scenarios relevant to that type of business. Your local authority can advise which pack is most appropriate for your operation.
Keeping Your SFBB Pack Up to Date
Having an SFBB pack is not enough on its own. EHO inspectors want to see that it is actively used and kept current. This means completing diary pages regularly, updating safe methods when your processes change, and reviewing the entire pack periodically. Common reasons businesses lose marks during inspections include having an SFBB pack that has not been completed, having gaps in diary records, or having safe methods that do not reflect what actually happens in the kitchen. Digital SFBB systems like Paddl help by automating reminders, tracking completion, and ensuring nothing gets missed.
Frequently Asked Questions
Is SFBB mandatory in the UK?
SFBB itself is not mandatory, but having a HACCP-based food safety management system is. SFBB is one way to satisfy this requirement and is the approach recommended by the FSA for smaller businesses. You could use a different system as long as it meets the HACCP principles.
Where can I get an SFBB pack?
SFBB packs can be downloaded free from the FSA website or obtained from your local authority Environmental Health team. Digital versions are available through platforms like Paddl, which offer the advantage of automated reminders, digital signatures, and automatic updates when FSA templates change.
How often should SFBB diary pages be completed?
Opening and closing checks should be completed daily. Temperature logs for fridges and freezers should be recorded at least once per day, ideally at the start of each shift. Weekly cleaning schedules should be completed weekly. Any problems or corrective actions should be recorded immediately when they occur.
What is the difference between SFBB and the Scottish equivalent?
Scotland uses a system called CookSafe instead of SFBB. CookSafe follows the same HACCP principles but is structured differently and is maintained by Food Standards Scotland rather than the FSA. Northern Ireland has its own version called Safe Catering. All three systems satisfy the same legal requirement.
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