SFBB Fundamentals

How to Get an SFBB Pack: Caterers, Retailers & Specialist Versions

Where to Get Your SFBB Pack and Which Version You Need

Getting hold of an SFBB pack is straightforward, but choosing the right version matters. The FSA publishes several versions of SFBB, each tailored to a specific type of food business. Using the wrong pack means your safe methods will not match your actual processes, which creates gaps that EHOs will identify during inspections. This guide explains where to get each version, what the differences are, and how to start completing your pack once you have it.

Key takeaways

SFBB packs are available free from the FSA website (food.gov.uk) and from many local authorities.

Choose the correct version for your business type: caterers, retailers, Chinese cuisines, or Indian cuisines.

Complete the safe methods with your specific business practices - generic answers are not acceptable to EHOs.

Set up diary pages and establish daily recording routines from day one.

Review and update your pack at least annually and whenever your business changes.

Where to Download or Order Your SFBB Pack

The primary source for SFBB packs is the Food Standards Agency website (food.gov.uk), where you can download PDF versions of all packs free of charge. Some local authorities also distribute printed copies, particularly to new food businesses during their initial registration. You can request a printed pack from your local council Environmental Health department - some provide them free, others may charge a small fee to cover printing costs. The FSA also provides refill diary pages separately so you can keep recording without reprinting the entire pack. When downloading from the FSA website, make sure you get the latest version. The FSA periodically updates the packs to reflect changes in legislation and best practice. Check the publication date on the front page of the PDF. If your pack is more than a few years old, download the current version and transfer your business-specific information across.

Choosing Between the Pack Versions

The SFBB Caterers pack is the standard version and covers the widest range of food businesses. Use this if you run a restaurant, cafe, takeaway, pub, hotel kitchen, care home, school kitchen, or mobile catering operation. The SFBB Retailers pack is designed for businesses that primarily sell food rather than cook it - convenience stores, delicatessens, bakers (selling pre-baked goods), and greengrocers. The key difference is that the retailers pack focuses more on storage, display, and stock rotation rather than cooking processes. The Chinese Cuisines pack supplements the standard caterers pack with safe methods specific to Chinese cooking - high-temperature wok cooking, rice handling (Bacillus cereus risk), and specific ingredient storage. The Indian Cuisines pack covers the preparation and storage of ground spice mixes, tandoor cooking, and ghee handling. If your business serves Chinese or Indian food, start with the relevant specialist pack rather than the standard caterers version, as it addresses hazards specific to your cuisine.

Getting Started with Your New Pack

Once you have the correct pack, work through it methodically rather than trying to complete it all at once. Start with the safe methods sections. For each safe method, read the Safety Point and Why columns to understand the hazard, then write in the How Do You Do This column exactly what your business does to control that hazard. Be specific - do not write "we clean surfaces regularly" when you could write "food contact surfaces are cleaned and sanitised with [product name] between tasks and at the end of each service." After completing the safe methods, set up your diary section. Print enough diary pages for at least three months and establish a routine for daily completion. The opening checks, closing checks, and any temperature records should be completed at the relevant time each day by a named member of staff. Keep completed diary pages filed in date order. EHOs will typically ask to see the last three months of records during an inspection.

SFBB Fundamentals

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Keeping Your Pack Up to Date

Your SFBB pack is not a one-time exercise. You must review and update the safe methods whenever something changes in your business. This includes new menu items that introduce new allergens or cooking processes, changes to suppliers, new equipment or changes to kitchen layout, changes to staff responsibilities, and any food safety incident or customer complaint. The FSA recommends a formal review at least once every 12 months even if nothing has obviously changed. During your review, check that every safe method still accurately reflects your current practice. Cross-check against any recent feedback from EHO inspections. Update the review date on the front of your pack so the EHO can see when it was last reviewed. If the FSA publishes an updated version of the pack, compare it against your current version and incorporate any new or changed safe methods.

What to do next

Download the correct pack from food.gov.uk today

Go to the FSA website and download the SFBB pack that matches your business type. If you are unsure which version to use, call your local Environmental Health team for advice.

Block out two hours to complete the safe methods section

Set aside dedicated time to work through each safe method carefully. Have your cleaning products, supplier information, and equipment manuals to hand so you can write accurate, specific procedures.

Print diary pages and assign daily recording responsibility

Print at least three months of diary refill pages. Assign a specific person (or rota) for completing the opening checks, closing checks, and temperature records each day.

Common mistakes to avoid

Mistake

Using the caterers pack when you should be using the retailers version

Instead

If your business primarily sells food without significant cooking (convenience stores, delis, greengrocers), the retailers pack addresses your specific hazards more accurately. Using the wrong pack creates gaps in your food safety documentation.

Mistake

Downloading an outdated version of the pack

Instead

Always check the publication date. The FSA updates packs periodically. Using an outdated version means you may be missing safe methods that reflect current legislation or best practice.

Frequently asked questions

Do I have to use the FSA pack or can I create my own SFBB-style system?

You can use any documented food safety management system that is based on HACCP principles. The FSA pack is simply the most widely recognised and accepted format. If you create your own system, it must cover the same scope - the four Cs, management controls, and daily records. An EHO will assess whether your system is adequate regardless of its format.

Can I keep my SFBB pack digitally instead of printing it?

Yes, digital SFBB systems are fully acceptable. The advantage of digital systems is that they make it easier to keep records organised, ensure nothing is missed, and present information to EHOs quickly. The key requirement is that you can show the inspector your safe methods and diary records during a visit.

Is there a charge for SFBB packs?

The PDF downloads from the FSA website are completely free. Some local authorities provide printed packs for free, while others charge a small fee to cover printing and postage. Digital SFBB solutions from software providers typically charge a monthly subscription fee for the platform, but the FSA content itself is free.

How often does the FSA update the SFBB pack?

There is no fixed schedule. The FSA updates the packs when there are significant changes to food safety legislation or when they identify areas that need clearer guidance. Major updates are announced on the FSA website and communicated to local authorities. It is good practice to check for updates at least once a year.

SFBB Fundamentals