- What is SFBB (Safer Food, Better Business)?
- Safer Food, Better Business (SFBB) is a practical food safety management pack developed by the UK Food Standards Agency (FSA). It helps small catering and retail businesses comply with food hygiene regulations through documented procedures across cooking, cleaning, chilling, cross-contamination, and daily opening/closing checks.
CHECKLISTFree ISO 22000 Certification Checklist
Follow a step-by-step 10-stage roadmap to achieve ISO 22000 certification. Free implementation checklist covering PRPs, CCP validation, and Stage 2 audits.
Getting ISO 22000 certified involves implementing a globally recognized Food Safety Management System (FSMS) based on ISO 22000:2018. The certification roadmap encompasses 10 systematic phases: context definition, leadership commitment, hazard analysis, prerequisite programmes (PRPs), CCP and OPRP validation, internal audits, management reviews, Stage 1 documentation assessment, and Stage 2 on-site certification.
How To Get ISO 22000 Certified?
Real-time digital inspection log. Sign off checks and export directly for local authority inspections.
UK Food Standards Agency (FSA) regulations require kitchen surface sanitisers to remain visibly wet on food-contact counters for the certified dwell time (typically 30 to 60 seconds) to destroy 99.999% of bacteria.
1. Calibrated Probe Temperature Record
| Equipment / Product | Target Limit | Log Time | Probe Reading | Status | Initial |
|---|---|---|---|---|---|
| <= 4°C | |||||
| <= 5°C | |||||
| <= -18°C | |||||
| >= 63°C | |||||
| >= 75°C |
2. Mandatory HACCP & Food Hygiene Checks
How to Implement the How To Get ISO 22000 Certified? in Your Commercial Kitchen
Practical due diligence procedures, regulatory compliance steps, and EHO audit verification guidelines for UK hospitality businesses.
UK Statutory Due Diligence Framework
Under Section 21 of the Food Safety Act 1990, a food business operator has a defense of due diligence if they prove that all reasonable precautions were taken and all due diligence was exercised to prevent food safety offenses.
Documented logs like the How To Get ISO 22000 Certified? provide contemporaneous proof of monitoring required by Regulation (EC) No 852/2004 (retained UK law). Local council Environmental Health Officers (EHO) evaluate these records when scoring the "Confidence in Management" category of the Food Hygiene Rating Scheme (FHRS).
Official FSA Record-Keeping Guidance & Due Diligence
Under UK Food Standards Agency (FSA) Safer Food, Better Business (SFBB) standards and Article 5 of Regulation (EC) No 852/2004, food business operators are required to maintain contemporaneous, accurate operational records.
- Contemporaneous logging: Kitchen logs must reflect actual checks performed during opening, active service, and closing rather than retrospective estimates.
- Corrective action logs: Whenever a critical limit is breached, document the specific corrective measure taken (e.g. food discarded, chilled, or reheated) with staff initials.
- Statutory due diligence defense: Retaining completed daily sheets for a minimum of 6 to 12 months supports the statutory defense under Section 21 of the Food Safety Act 1990. Official guidance is available at food.gov.uk.
Step-by-Step Operational Routine
Operational Step 1
Phase 1 & 2: Define FSMS scope, identify internal/external food safety issues, secure leadership commitment, and appoint the Food Safety Team Leader.
Operational Step 2
Phase 3 & 4: Implement sector-specific Prerequisite Programmes (ISO/TS 22002-1) and execute hazard analysis to categorise control measures into CCPs and OPRPs.
Operational Step 3
Phase 5 & 6: Scientifically validate critical limits, deploy continuous digital monitoring equipment, and document corrective action protocols.
Operational Step 4
Phase 7 & 8: Conduct full internal audit cycle across Clauses 4 to 10 and convene executive management review meeting to evaluate system performance.
Operational Step 5
Phase 9 & 10: Undergo independent Stage 1 readiness audit, resolve any non-conformances, and complete Stage 2 on-site certification audit to achieve accredited certification.
Procedures align with UK Food Standards Agency (FSA) Safer Food, Better Business (SFBB) catering guidance and the Food Information Regulations 2014. Review official advice at food.gov.uk.
Frequently Asked Questions
Common questions about UK kitchen compliance, record keeping, and EHO audits.
All temperatures, microbial lethality pairs, and critical limits on this page have been verified against primary statutory documents issued by the UK Food Standards Agency (FSA), Food Standards Scotland (FSS), Regulation (EC) No 852/2004, and US FDA/USDA guidelines.
These templates, checklists, and calculators are food-safety management tools designed to assist UK food business operators (FBOs) in maintaining organised kitchen records and internal procedures. They do not constitute legal advice and using them does not guarantee compliance with UK food law or a five-star food hygiene rating.
How to Write a HACCP Plan for UK Food Businesses: Step-by-Step
Read our in-depth guidance on UK Food Standards Agency inspection procedures, staff training, and compliance routines.
