SFBB vs HACCP

How SFBB Is Based on HACCP Principles

Quick answer

SFBB is often described as "HACCP made simple", but few resources explain exactly how the two connect. Understanding the relationship matters because UK food law requires a system based on HACCP principles, and inspectors assess SFBB against that standard. The seven HACCP principles are: conduct a hazard analysis, identify critical control points, establish critical limits, set up monitoring procedures, define corrective actions, verify the system works, and keep records. Every one of these principles is embedded in the SFBB pack, though in a simplified and pre-packaged form. This article maps each HACCP principle to the corresponding part of SFBB, showing where the FSA has done the work for you and where your business still needs to take active steps.

Every one of the seven HACCP principles is embedded in SFBB, though in a simplified form
The FSA has conducted the hazard analysis and identified critical control points on behalf of SFBB users
SFBB monitoring happens through the daily diary, and corrective actions are recorded when things go wrong

Key takeaways

Every one of the seven HACCP principles is embedded in SFBB, though in a simplified form

The FSA has conducted the hazard analysis and identified critical control points on behalf of SFBB users

SFBB monitoring happens through the daily diary, and corrective actions are recorded when things go wrong

Verification is the weakest HACCP principle in SFBB, but businesses can strengthen it with periodic self-audits

The SFBB diary satisfies the HACCP record-keeping principle for standard catering operations

Hazard Analysis: Pre-Done by the FSA

The first HACCP principle requires identifying all potential biological, chemical, and physical hazards in your food operation. In a full HACCP plan, you would conduct this analysis yourself, listing every hazard at every stage from receipt of ingredients to service. The FSA has done this work for SFBB by analysing the common hazards in catering and retail food businesses and translating them into four categories: cross-contamination, cleaning, chilling, and cooking (the "four Cs"). Each safe method in the SFBB pack addresses specific hazards. For example, the "chilling" safe methods address the hazard of bacterial growth in the temperature danger zone. The "cross-contamination" methods address the transfer of pathogens between raw and ready-to-eat food. This pre-packaged hazard analysis is the main simplification that makes SFBB accessible to businesses without food safety expertise. The limitation is that it only covers standard catering hazards. If your business has unusual processes, the generic analysis may not capture all your risks.

SFBB vs HACCP

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Critical Control Points and Critical Limits in SFBB

HACCP principles two and three require identifying the points in your process where control is critical and setting measurable limits. In SFBB, the CCPs are embedded in the safe methods rather than identified through a formal decision tree. Cooking temperature (75C core) is a critical limit built into the cooking safe methods. Fridge temperature (0C to 5C) is a critical limit in the chilling methods. The two-hour rule for food left at ambient temperature is another embedded critical limit. SFBB does not use CCP terminology explicitly because the FSA designed the pack for business owners who may not be familiar with HACCP language. But the critical controls are there. When the SFBB diary asks you to record fridge temperatures and cooking temperatures, it is implementing CCP monitoring. When it asks what you did when a temperature was wrong, it is capturing corrective actions. The key difference from formal HACCP is that SFBB does not require you to identify these points yourself or justify why they are critical. The FSA has made those decisions on your behalf.

Monitoring, Corrective Actions, and Verification

HACCP principles four, five, and six cover monitoring CCPs, taking corrective action when limits are breached, and verifying that the system works. In SFBB, monitoring happens through the daily diary. Temperature checks, opening and closing checks, and delivery checks are all monitoring activities. Corrective actions are captured in the diary section where you record what happened when something went wrong. The SFBB pack also includes guidance on what to do in common scenarios: food found above 8C, a fridge breakdown, or a member of staff reporting illness. Verification is the area where SFBB is lightest compared to full HACCP. A formal HACCP plan includes scheduled verification activities such as microbiological testing, internal audits, and review of monitoring records. SFBB relies on the business reviewing its safe methods when things change and the EHO inspection as an external verification. Businesses using SFBB can strengthen this principle by conducting periodic self-audits, even informally, to check that the system is still being followed correctly.

Record-Keeping: The Seventh Principle

The seventh HACCP principle requires maintaining records that demonstrate the system is working. This is where SFBB is most explicit. The diary section of the SFBB pack is a structured record-keeping system. Daily entries for temperatures, checks, and problems create a continuous audit trail. The safe methods section itself serves as the documented food safety policy. Together, the safe methods and the diary satisfy the record-keeping principle for a small business. The standard of record-keeping expected depends on the complexity of the business. For a small cafe using SFBB, a completed diary and the safe methods section is sufficient. For a larger operation using HACCP, records would include hazard analysis documents, CCP monitoring forms, calibration records, supplier approval records, and internal audit reports. The principle is the same in both cases: if you did not write it down, you cannot prove it happened.

What to do next

Map your SFBB pack to the seven principles

Go through your SFBB safe methods and identify which HACCP principle each one addresses. This deepens your understanding of why each method matters and helps you explain your system to inspectors.

Add a quarterly self-audit to strengthen verification

Review your diary entries, check that safe methods still match your operation, and verify that staff are following procedures. This addresses the verification gap that SFBB does not explicitly cover.

Document your own hazard analysis for any non-standard processes

If your business does anything not covered by the SFBB safe methods, write a brief hazard analysis for that process. This supplements the FSA generic analysis with site-specific information.

Common mistakes to avoid

Mistake

Thinking SFBB is not based on HACCP and therefore not legally compliant

Instead

SFBB was specifically designed by the FSA to satisfy the HACCP-based requirements of Regulation (EC) 852/2004. It is a legally valid food safety management system for businesses within its scope.

Mistake

Assuming the FSA hazard analysis covers every possible risk in your business

Instead

The SFBB hazard analysis covers common catering risks. If your business has processes outside the standard (e.g. smoking, fermenting, vacuum packing), you need to supplement SFBB with your own hazard analysis for those processes.

Frequently asked questions

Does SFBB count as HACCP?

SFBB is based on HACCP principles and satisfies the legal requirement for a food safety management system under Regulation (EC) 852/2004. It is not a full HACCP plan in the traditional sense, but for businesses within its scope (small to medium caterers and retailers), it meets the same legal standard.

Do EHO inspectors know that SFBB is based on HACCP?

Yes. EHO inspectors are trained to assess food safety management systems against HACCP principles. They understand that SFBB is the FSA recommended way of implementing HACCP principles for small businesses and assess it accordingly.

Can I tell an inspector my SFBB pack is my HACCP plan?

Yes, for a small business with standard processes. SFBB is your food safety management system based on HACCP principles. You do not need to call it a "HACCP plan" - the inspector will assess whether it adequately covers your risks regardless of what you call it.

SFBB vs HACCP