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Safer Food Better Business. Frequently asked questions

IS THIS A LEGAL REQUIREMENT AND DOES IT AFFECT ME?

It is a legal requirement that all food businesses must have a food safety management system in place. This must be a documented management system however, the extent and detail of documentation will depend upon the size and nature of business.
Safer Food Better Business (SFBB) is a toolkit developed by the Food Standards Agency and the catering industry to help small catering businesses meet this requirement.

DOES THE LEGAL REQUIREMENT ONLY APPLY TO SMALL CATERING BUSINESSES?

The requirement applies to all food businesses but the SFBB initiative has been specifically designed for small caterers because 60% of all food businesses are small caterers.  
Further assistance along the lines of SFBB has been developed for other specific sectors of the food industry e.g. retailers.
Whilst this is principally aimed at small catering businesses, there is nothing to stop large businesses from adopting SFBB to use with their own food safety management system.

WHY HAS SFBB BEEN DEVELOPED?

It has been recognised that small businesses need help and support to comply with new laws. There are some 900,000 cases of food poisoning each year resulting in several hundred deaths. This costs £1.5 billion to the UK economy and reducing the level of food poisoning is a key part of the Food Standard Agency’s strategy.

WHAT IS SAFER FOOD BETTER BUSINESS?

It is a tool kit developed by the Food Standard Agency, the industry and local authorities to help small caterers meet the requirements for a food safety management system to be in place. The toolkit comprises of safe methods fact sheets covering the 4 C’s i.e. cross contamination, cleaning, chilling, cooking and also food management. It also includes a diary section for businesses to make records. The Food Standards Agency have provided information together with fact sheets on their website.

WHAT’S IN IT FOR ME?

If you are a small catering business, the benefits of taking up SFBB include:

    •it helps you comply with the law
    •it reduces the risk of food poisoning and consumer complaints
    •helps protect business reputation
    •helps with staff training
    •helps improve management of food business
    •helps to reduce some business costs (such as waste minimisation)

IS SFBB COMPLICATED?

No, it is a flexible jargon free and practical approach to setting out a food safety management system and relies upon safe method sheets relating to the critical areas of catering i.e. cross contamination, cleaning, chilling, cooking and food management and also provides a diary so that records can be kept.

WHAT DOES SFBB COST?

The tool kit is free. However, some businesses may choose to use a consultant to advise them about a food safety management system and this is likely to be at a cost.

HOW DO I GET HOLD OF A SFBB TOOL KIT?

You can download the information from the Food Standard Agency (FSA) website, or telephone: 020 7276 8000.

IS HELP OR TRAINING AVAILABLE FOR CATERERS ABOUT SFBB?

Yes, the Food Safety Team can give you some individual coaching to help you put the system in place.

IF I GET THIS HELP, DO I HAVE TO DO ANYTHING ELSE?

Yes, you have to implement SFBB in to your business and maintain it to demonstrate during an inspection that you meet the requirements of the law.

WHAT HAPPENS IF I DON’T IMPLEMENT SFBB?

The law requires you to have a food safety management system in place. It doesn’t require SFBB as such, but it does require something. SFBB has been developed for small caterers in mind to help them meet the law.
As with any other law, you will need to comply with it. Failure to do so is an offence and we can take enforcement action if you do not meet the law. These options include the service of legal notices requiring compliance or prosecution.
You may choose to write your own documented food safety management system or engage a consultant to do this for you; however, this is likely to incur a cost.

DO I HAVE TO TRAIN MY STAFF?

All food businesses have to ensure their staff are appropriately trained and trained in using the food safety management. SFBB is no exception. This is why SFBB has been developed in the way that it has, to assist in staff training. SFBB is a very useful in-house training tool for food handlers.

IS THERE AN ALTERNATIVE TO SFBB?

There are other systems available based on the Hazard Analysis Critical Control Point (HACCP) system which will meet the law, but SFBB is free, which makes it the simple preferred operation for small caterers and that is why many councils have embraced this initiative.
Other systems may involve a cost to your business and you will need to ensure that it meets the legal requirements.

IF I SIGN UP TO SFBB, DO I HAVE TO DO ANYTHING ELSE?

Once you have accepted the toolkit and adapted it to your business you will need to maintain and review it.
Also you are legally required to train your staff to use the food safety management system. The other legal requirements regarding cleanliness and the provision of a good structure etc still apply. If you have any particular query, please contact us.

IF I MOVE PREMISES CAN I TAKE SFBB WITH ME?

In general terms, SFBB is adaptable for all small catering businesses and moving premises should not be a problem, provided of course, that it is implemented in the new business.  However, there are likely to be some changes needed which reflect any different or varying activities and also the records of staff training.

DOES SFBB COME IN ANY DIFFERENT LANGUAGES?

Currently, the Food Standard Agency have published SFBB in English and Cantonese, and packs have been adapted to take into account Chinese and Asian cuisine.

WILL SFBB MEAN MORE HARD WORK FOR BUSINESSES?

Other than the initial implementation which should take a few hours, it is estimated that on a daily basis any records will take only about 1 minute to complete.

WILL I STILL HAVE TO KEEP RECORDS ESPECIALLY ‘FRIDGE AND FREEZER TEMPERATURES’?

It is generally accepted to be good practice to keep records, particularly ‘fridge and freezer temperature records to show that you are doing things correctly. This helps with any ‘due diligence’ defence if you are charged with any offence under the law. SFBB does require some record keeping, but mainly only where problems have arisen during the day.
The record keeping requirement reflects the size and nature of the business. This means that larger businesses with a greater risk to food safety will need to keep more records.

Page last updated on 25 May 2012