- 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 Restaurant Fire Inspection Checklist
Ensure commercial kitchen fire safety compliance under the 2005 Order. Free inspection checklist covering hood suppression, extinguishers, and exits.
A restaurant fire inspection checklist audits commercial kitchens and dining premises for compliance with the Regulatory Reform (Fire Safety) Order 2005 and local fire authority standards. It covers commercial kitchen hood automatic suppression systems (Ansul), BESA TR19 extraction duct degreasing, Class F fire extinguishers, emergency exit lighting, fire blankets, and gas interlock fail-safe systems.
Restaurant Fire Inspection Checklist
Real-time digital inspection log. Sign off checks and export directly for local authority inspections.
Based on the 3 official EHO scoring pillars: Food Hygiene (Cross-contamination & Temps), Structural Condition (Cleanliness & Pest proofing), and Confidence in Management (SFBB Diary).
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 Restaurant Fire Inspection Checklist 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 Restaurant Fire Inspection Checklist 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
Inspect automatic hood suppression: confirm the Ansul / R-102 wet chemical fire suppression system has been serviced and tagged by a qualified engineer within the last 6 months.
Operational Step 2
Verify extraction duct degreasing: audit TR19 certification records confirming hoods, grease baffle filters, and ducts have been professionally cleaned.
Operational Step 3
Check fire extinguisher positioning: verify a Class F wet chemical extinguisher is located within 5 metres of deep fat fryers and a CO2 extinguisher is mounted near electrical panels.
Operational Step 4
Inspect fire blankets and emergency exits: confirm BS EN 1869 compliant fire blankets are mounted away from cooklines and all fire exit doors are unlocked and unobstructed.
Operational Step 5
Test emergency systems: verify gas interlock system cuts fuel supply when extraction fans stop, and conduct weekly fire alarm and emergency lighting battery tests.
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.
SFBB Daily Kitchen Opening and Closing Checklist Guide
Read our in-depth guidance on UK Food Standards Agency inspection procedures, staff training, and compliance routines.
