- 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 SQF Audit Checklist Template
Streamline Safe Quality Food Edition 9 compliance with an interactive audit tool. Free SQF checklist covering Module 2 system elements and Module 11 GMPs.
An SQF audit checklist benchmarks food manufacturing and packaging operations against the Safe Quality Food (SQF) Code Edition 9. It evaluates Module 2 System Elements—including management commitment, HACCP, allergen control, and traceability—alongside Module 11 Good Manufacturing Practices (GMP) for food processing facilities.
SQF Internal Audit Checklist | Download Free Template
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 SQF Internal Audit Checklist | Download Free Template 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 SQF Internal Audit Checklist | Download Free Template 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
Audit Module 2.1 Management Commitment: verify appointment of certified SQF Practitioner, monthly food safety review minutes, and displayed policy statement.
Operational Step 2
Review Module 2.4 Food Safety Plan: inspect validated HACCP flow diagrams, critical limits, hazard analysis records, and mandatory annual reassessments.
Operational Step 3
Verify Module 2.6 Product Traceability: review bi-annual 4-hour mass-balance mock recall records demonstrating 100% reconciliation across raw materials and finished goods.
Operational Step 4
Inspect Module 11 Facility Hygiene: check sanitary drainage, impervious floors and walls, insect screens, and shatterproof lighting diffusers.
Operational Step 5
Audit Module 11.7 Foreign Matter Controls: challenge inline metal detectors hourly with certified ferrous, non-ferrous, and stainless steel test pieces; verify reject arm function.
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.
Natasha's Law PPDS Food Labelling Guide
Read our in-depth guidance on UK Food Standards Agency inspection procedures, staff training, and compliance routines.
