The following will answer some of
the questions you may have about food regulations and Safer
Food Better Business (SFBB), however if you have any other
questions please contact please contact the Food and Safety Team on
01394 444357 or email
foodsafetyteam@suffolkcoastal.gov.uk.
Why did the legislation change in 2006?
More and more food hygiene legislation had been introduced over
the previous ten years to ensure the continued control of the
risks presented by an ever changing food industry. This resulted in
more than fifteen separate pieces of legislation, making it
difficult for businesses to be clear on what they need to do in
order to comply with the law. A number of these pieces of
legislation were also outdated.
I am a caterer - how do I get a SFBB catering pack?
You can either:
I am a retailer - how do I get a SFBB retail pack?
How much do the packs cost?
The packs provided free of charge, although the implementation
will require your time to complete each section.
How long will it take me to implement the system?
It is suggested that each of the five sections should take one
hour to work through and set up, it is suggested that food
businesses complete one section per week.
What happens once I have implemented the system?
Once you have implemented the system, you need to ensure that it
is adhered to by you and your employees. Making a daily record will
normally take around a minute a day. You should then review your
diary every 4 weeks and when operations change, such as style of
cooking or use of new equipment, etc.
Will this take up a lot of time and require me to keep lots of
records?
With SFBB, filling out the diary is the only daily record you
will need to complete. You don’t need to keep lots of
records. Once you have worked through the safe methods, you
will have a record of what your business does to make sure the food
is safe to eat. This will only need to be amended if you change the
way your food business operates. The SFBB records should take no
more than around a minute a day to complete.
Currently I write down the temperatures of fridges every day,
do I need to keep doing this?
Keeping a written record of fridge temperatures is good
practice, and helps to highlight when a problem arises. SFBB still
requires you to monitor fridge temperatures, but you would only
need to record problems that have arisen and what you have done to
correct them. If you want to continue writing down the fridge
temperatures and cooking temperatures daily then you can.
Will SFBB be right for me?
The Food Standards Agency worked with small food businesses,
food safety officers, national trade bodies and experts in food
safety management to develop SFBB into an easy to use pack for
small catering businesses. During this time small caterers
have used SFBB to help provide them with information to allow them
to develop safe working methods, which together with record keeping
in the form of a daily diary, builds into a food safety management
system specific to their business.
Do I have to use SFBB and what about those businesses that
won’t be using it?
SFBB is an easy way for small businesses to have a documented
food safety management system. Businesses that do not use SFBB can
use an alternative food safety management system but they will have
to demonstrate that it complies with the law.
I already have a system in place - do I have to change to
SFBB?
No. Some premises may already have a documented food safety
system in place which has either been provided by their parent
company, or has been developed in-house. If you already have
one of these systems then it may mean that you already comply with
the law. You are however advised to speak to your company or
contact us for further advice.
My premises are approved and I have a documented HACCP in place
- does SFBB replace this?
No. SFBB is not suitable for food manufacturers and you should
continue to follow your existing HACCP food safety management
system as required by your approval.
Is the pack available in other languages?
The Food Standards Agency has adapted the SFBB for caterers
pack for
a range of cuisines (new window), including
Chinese, Indian, Pakistani, Bangladeshi and Sri Lankan, although
these have been produced in English. SFBB for Chinese
cuisine is also available in Cantonese.
A DVD guide has also been produced to help you use your pack and
train your staff on SFBB, which is available in 16 different
languages. If you would like to order a copy of the DVD, call FSA
Publications on 0845 606 0667 or email
foodstandards@ecgroup.co.uk.
I am not a caterer - will there be packs for other small
businesses like me?
The SFBB for retailers pack is
available for small retailers who maintain cold chains and
use 'bake off' systems. It is not designed for specialist
retailers such as butchers, bakers or fishmongers.
What happens if I don’t implement SFBB?
The regulations require you to implement a documented food
safety system. SFBB has been developed to assist food businesses in
complying with this requirement. Ultimately, if you choose not to
use SFBB and do not implement and maintain any other suitable
system, legal action may be taken against you in line with your
Council’s enforcement policy. In view of the information
and help available to businesses we hope that such legal
action will not be necessary.
Where can I get more information about the regulations?
You can
visit the Food Standards Agency website (new
window) or contact the Food and Safety Team on
01394 444357 or email
foodsafetyteam@suffolkcoastal.gov.uk.
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