Food Safety Documentation

- Safer Food Better Business (SFBB)

On 1st January 2006 new food hygiene laws came into effect. The regulations require food businesses to implement and maintain Food Safety Management Procedures based on HACCP principles (Hazard Analysis Critical Control Points).

It is a legal requirement for food businesses to document and verify their Food Safety Management System and SFBB is a pack used by many small/medium sized caterers to fulfil their legal requirements.

This course is designed to assist the candidate to understand how to tailor and apply the SFBB pack and is suitable for supervisors, managers, owners, cooks and chefs or anyone responsible for its implementation/maintenance.

The correct use of SFBB provides a firm commitment to producing safe food and is recognised by Environmental Health Officers and Auditors. This contributes to 'increased confidence in management', which is one of the key areas inspected by Environmental Health Officers during their inspections for the Food Hygiene Rating Scheme.

• The principles of HACCP and SFBB
• Safe Methods
• Controlling food hazards
• What to do if things go wrong - the corrective action
• Documentation & records
• How to complete and maintain the SFBB pack

• An understanding of the 4 Cs and management framework of the SFBB pack
• An understanding of the importance of monitoring and recording of information required for due diligence
• To understand and comply with the legal requirements for a documented food safety management procedure

We can review your current system or work with you to implement SFBB (or other Food Safety Procedures) in your setting or help you respond to any EHO requests - please call for details.