Safer Food Better Business

Food Safety Management Systems

Legislation

From 1 January 2006 the new European Community Food Hygiene Regulations replaced the previous Food Safety (General Food Hygiene) Regulations 1995, regarding the hazard analysis requirement.

Business operators are required under Regulation (EC) 852/2004, Schedule II, Article 5 to put in place ‘procedures’ based on the principle of hazard analysis and critical control points (HACCP), in order to manage food safety and to provide some documented evidence that your procedures, to ensure food safety have been applied effectively.

What is the Safer Food Better Business Pack or SFBB

This pack has been developed by the Food Standards Agency, working with businesses, and local authorities to be practical and easy to use to help small catering and retailers businesses comply with new regulations introduced in January 2006.

When correctly implemented, SFBB enables small catering and retail businesses to comply with the new legislation.

Please note that SFBB is one approach that has been developed to help businesses and there is no suggestion or requirement that businesses that have successfully implemented another food safety system (for example the safer food pack) need to change from them and adopt SFBB instead. However sections of SFBB could be used to support and enhance other systems or used for staff training.

How the pack works

The person who is responsible for the day-to-day running of the business is the best person to work through the pack. It is a good idea to involve other staff to help the pack work in your business. The pack contains sheets for you to work through and complete. These are called ‘safe methods’. It also contains a diary for you to fill in every day and write down anything different that happens, including anything that goes wrong.

There are Officers at the Isle of Wight Council who have been trained in providing effective coaching on the SFBB pack, this is provided free of charge on a one to one basis either at your business or at the offices of the Environmental Health Department. It is advisable that you contact the department and take opportunity of this coaching, as the pack will only assist you in complying with the legislation if it is adopted to your business and implemented correctly.

Additional Record Sheets

These record sheet formats and example pages are provided and their aim is to assist with record keeping. Records, if used properly can form part of a ‘Due Diligence’ defence should you need it. These records alone do not form adequate procedure and the remainder of the food safety management system (for example SFBB or the safer food pack needs to be considered as well).

The obligation is on you to prove that you are doing everything in a safe manner and all hazards have been identified and controls are in place and are being monitored.

Records will act in your defence to help prove you are controlling the hazards. Records will also notify you sooner rather than later if something is going wrong, for example a fridge which needs attention.

Notes which confirm how and in what way any faults with equipment, or undercooking/reheating of food, (both of which could lead to food poisoning bacteria surviving) were dealt with will indicate that you are in control.

Staff must be made aware of the importance of controls and why records are needed. Any member of staff can be held responsible if they fail to follow your instructions to carry out controls. 

Businesses are under increasing pressure to have a documented food hygiene policy and adequate records to confirm the controls identified in that policy are in place and working properly. 

You can download and print your own copy of the following forms and information by clicking on any of the links shown below:-

Training

Food Deliveries

Storage

Cooking/Reheating

Cleaning Schedule

Pest Control

Complaints

Monitoring

These downloads are all in Adobe PDF format and require the Adobe Reader which can be downloaded here