SFBB Sections & Safe Methods
Detailed walkthroughs of every SFBB section including the four Cs, safe methods, and management controls
The 4 Cs of Food Safety in SFBB: Cross-Contamination, Cleaning, Chilling, Cooking
Understanding the Four Cs That Form the Core of Your SFBB Pack
SFBB Cross-Contamination Section: Safe Methods & What to Write
How to Complete the SFBB Cross-Contamination Section So It Satisfies Your EHO
SFBB Cleaning Section: Schedules, Methods & Documentation
How to Complete the SFBB Cleaning Section and Build a Schedule That Passes Inspection
SFBB Chilling Section: Temperature Requirements & Storage Controls
How to Complete the SFBB Chilling Section With Correct Temperatures and Procedures
SFBB Cooking Section: Core Temperatures, Probing & Records
How to Complete the SFBB Cooking Section With Correct Temperatures and Probe Procedures
SFBB Management Section: Staff Training, Suppliers & Premises
How to Complete the SFBB Management Section to Score Highly on Confidence in Management
SFBB Opening & Closing Checks: What to Check & How to Record
How to Complete SFBB Opening and Closing Checks That EHOs Actually Want to See
SFBB What to Do If Things Go Wrong: Corrective Action Procedures
How to Document Corrective Actions in SFBB When Food Safety Controls Fail
Safe methods as checks, not pages
Every SFBB safe method becomes a check on the opening, closing or cleaning routine in Paddl, completed on the app and signed, so the pack is something the team does each day rather than something they sign once. Paddl is £69 per location per month with every feature and a 30-day free trial.
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Paddl helps UK hospitality businesses manage sfbb sections & safe methods digitally. Stay compliant, reduce paperwork, and be inspection-ready.