SFBB vs HACCP: What Small Food Businesses Actually Need

Every food business needs a food safety system based on HACCP principles. For most small caterers, Safer Food, Better Business is that system. Here is how to tell if it is enough for you.

Many small business owners think they need a thick HACCP manual to stay legal. Most do not. But the SFBB pack is not a box to tick once either. This guide explains what the law asks for and how to tell which route fits your business.

What the law actually requires

Food businesses must put in place, implement and maintain a permanent procedure based on HACCP principles. They must also keep documents and records that suit the nature and size of the business, and show evidence to the authorities when asked.

HACCP stands for Hazard Analysis and Critical Control Points. In plain terms it means: work out what could go wrong with the food you make, decide the points where you can control it, set limits, check them, act when something goes wrong, and keep records that show it is working. The government's HACCP guidance says procedures should fit the size and scale of your business.

What SFBB is

Safer Food, Better Business is the Food Standards Agency's pack for small businesses in England and Wales. The SFBB introduction is direct: it is a food safety management system based on the principles of HACCP, but the jargon has been removed. You will not find the word "hazard" in it.

The pack is made up of "safe methods" you complete for your own kitchen, covering cross-contamination, cleaning, chilling and cooking, plus a management section. Versions exist for caterers, retailers, Indian cuisine, Chinese cuisine and childminders, and there is a supplement for residential care homes.

SFBB vs a full HACCP plan

When SFBB is enough

The government's guidance says SFBB provides a simpler approach if your food production processes are simple. That covers most cafes, restaurants, pubs, takeaways, sandwich shops and small retailers. SFBB is probably right for you if:

• You cook, chill, reheat and serve food in a fairly standard way.
• You do not manufacture food for other businesses to sell.
• You do not use specialist processes such as curing, fermenting, vacuum packing or sous vide.
• Your local council is happy with your pack when they inspect.

If your processes are more complex, the FSA's free MyHACCP tool walks you through building a full HACCP-based system. The SFBB introduction itself says MyHACCP is better suited to more complex food businesses. If you are not sure, ask your council's food safety team.

Scotland and Northern Ireland

In Scotland, Food Standards Scotland publishes CookSafe, which helps catering businesses understand and set up HACCP-based systems. It includes a flow diagram, HACCP charts, house rules and records. In Northern Ireland, small caterers usually use the FSA's Safe Catering guidance.

What records SFBB expects

The SFBB introduction says you do not need to keep lots of daily records, but as a minimum you must fill in the diary every day. Depending on your business, you may need more records to show you make food safely.

The daily diary

The person running the business should fill in the diary every day. Each day you tick to confirm opening and closing checks were done, write down anything that went wrong and what you did, then sign to say the safe methods were followed. There is space each week for extra checks, such as equipment maintenance or deep cleaning.

The 4-weekly review

Every four weeks you walk round the kitchen to see whether safe methods are being followed, and look back over the diary. If there was a serious problem, or the same thing went wrong three times or more, you find out why and record what you did. The review form also asks whether:

• Your safe methods have been reviewed.
• Allergen information has been updated for menu or ingredient changes.
• New suppliers have been recorded.
• The cleaning schedule needs updating.
• New staff have been trained, and whether existing staff need refreshers.
• Probes have been calibrated in the last four weeks.
• Extra checks and "prove it" checks are being completed and recorded.

The form says the review must be completed even if no problems were found. An officer who sees signed reviews every four weeks knows someone is actually managing the system.

Supplier records

The SFBB introduction says it is a legal requirement to record what food you bought, who from, the quantity, the date and allergen information. Keeping invoices and receipts is usually the easiest way. A goods-in delivery check adds temperatures and condition on arrival.

"Prove it" checks

SFBB's management section includes "prove it" checks, using a probe to confirm that cooking, reheating, hot holding and chilling are working. Many businesses keep these as fridge and freezer and cooking and hot holding logs.

SFBB checklist

• All safe methods that apply to you are completed for your actual menu and kitchen.
• The pack is kept on site where staff and officers can find it.
• The diary is filled in and signed every day you trade.
• Problems are written down with what you did about them.
• A 4-weekly review is signed every four weeks, even when nothing went wrong.
• Supplier records and invoices are kept.
• Allergen information matches the current menu – see our allergen matrix.
• Staff training on the safe methods is recorded.
• Completed diary pages are kept until your next inspection.

Paper or digital?

The FSA says completed diary pages should be stored until your next visit from a food safety officer, and this can be done electronically or with printed copies. LogBooks Hub lets you keep daily checks, temperature logs and reviews on the iOS or Android app or in a browser. Each entry is timestamped and named, photo evidence can be attached, and reminders prompt staff when a check is due. You can export an audit pack PDF for the officer. Pricing starts from £30/month.

Whichever you choose, your SFBB pack remains your food safety management system. Digital records are a way of keeping the daily evidence complete. See how this works for restaurants and cafes.