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Welcome to
Safer food, better business
(SFBB) for caterers
Presented by
---------------------------
Version 2 October 2006

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 Why did we organise this workshop?

To provide advice and guidance about:

What does the law require?

Safer food, better business
How it can help you

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 What does the Law require?

Since January 2006 all food businesses must

implement food safety management
procedures based on the principles of HACCP.

Food businesses:
must be able to show what you do to make food
that is safe to eat and
have this written down.

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 What is Safer food better business for caterers?

Safer food, better business (SFBB) is a simple

food safety management system to help you
comply with the law.

SFBB was developed by the Food Standards

Agency working with caterers and retailers to
help small food businesses.

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 What are the benefits of using SFBB?

Using the pack will help you to:

comply with the law

train your staff
protect your businesss reputation
improve your business, e.g. By wasting less food

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 Hazards

Microbiological

Physical

Chemical

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 Determining hazards and controls involve:

1 Identifying hazards

2 Developing control measures

3 Checking control measures are effective

4 Taking action when things go wrong.

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 Who is responsible for food safety within a food business?

The owner/manager

All food handlers working within the business

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 What does the law require with regard to food safety & training?

The owner/manager must make sure that any

staff who handle food are supervised and
instructed and/or trained in food hygiene in a
way that is appropriate for the work they do.

Those responsible for the development and

maintenance of the food safety management
system must have received adequate training
to do this.

For SFBB, this workshop forms part of this

training process.
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 What can happen if you do not comply with the food law?

Huge fine
A pub with mis
sing tiles and
fined 30,000 infested with
for the appall cockroaches
maintenance in g lack of cleanin and mice was
. g and property

n t o w n e r b a nne d a fte r in s p e c tions

Restaura fi n ed n e a r ly 25,000 in c orrect
an a g e r w a s s to r e d a t
A restaurant m s e s o n th e fl oor, food b le s in the
osti n g c a r c a s ve v e g e ta
revealed defr a w m e a t s to red abo m anager
im y w a lls , r u ra n t. T h e
, gr the resta
temperatures r o p p in g s th ro u g h o u t
s in e s s a g ain.
en t d g a food b u
fridge and rod ned from e v e r r u n n in
o b e e n b a n
has als

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What can happen if you do not comply with the food law?

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 SFBB packs
SFBB Catering
SFBB Retail
SFBB Chinese - in
English and Cantonese
SFBB Indian, Pakistani,
Bangladeshi & Sri Lankan
cuisines
Care homes supplement

DVD
Diary refills
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 Safer food, better business for caterers

The pack consists of:

Safe methods

A diary to record
problems and action taken
when things go wrong.

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 What are safe methods?

Fact sheets
which highlight
key safety points

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 Safe methods may include some or all of the following points:

SAFETY WHY?
POINT Tells you
The control why the
measures to safety point
make food is important.
safely

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 Safe methods may include some or all of the following points:

HOW DO YOU DO THIS? -

A blank section is provided for you to complete to
show how you make food safely.

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 Safe methods may include:

CHECK IT:

Tells you what to look Photographs are used

for to make sure your to illustrate satisfactory
control measures have and unsatisfactory
worked control measures.

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 Safe methods may include:

WHAT TO DO IF THINGS HOW TO STOP THIS

GO WRONG HAPPENING AGAIN
Gives practical advice on Provides advice on
what to do if the control changing the process
measures have not worked to prevent the problem
arising again
Triggers appropriate
record keeping.

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 Safe methods 4 Cs and management

Safe methods are provided for:

Cross-contamination

Cleaning

Chilling

Cooking

Management
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Cross-contamination

Safe methods are provided for:

Personal hygiene
Cloths
Separating foods
Pest control
Maintenance
Food allergies
Physical and
chemical
contamination

Good hygiene practices prevent cross-contamination

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Cleaning

Safe methods are provided for:

Cleaning effectively
Clear and clean as you go
Your cleaning schedule

Effective cleaning removes harmful bacteria and stops them spreading

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Chilling

Safe methods are

provided for:

Chilled storage and

displaying chilled food
Chilling down hot food
Defrosting
Freezing

Effective chilling prevents harmful bacteria multiplying

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Cooking

Safe methods are provided for:

Cooking safely
Foods that need extra
care
Reheating
Checking your menu
Hot holding
Ready-to-eat foods
(eg. salads and
desserts)
Thorough cooking kills harmful bacteria
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Management

Safe methods are provided for:

Opening and closing checks
Extra checks
Prove it
Training and supervision
Customers
Suppliers and contractors
Stock control
Safe method completion record
Managing your business effectively is vital for food safety
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 What happens if I have processes of my own?

SFBB can be built on existing good hygiene practices

such as:

High standards of staff personal hygiene

Effective management, supervision and training
Effective pest management
Effective cleaning routine

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 Diary

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The diary consists of:

Opening and closing checks

Staff training record
Suppliers list
Cleaning schedule
Prove it: records
Contacts list
Diary pages
4 - weekly review

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The diary consists of:

Daily checks.

OPENING

and

CLOSING
CHECKS

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The diary consists of:
Week to view pages

12 07 06

After cooking chicken as usual, the cooking juices were still bloody.
Chicken put back in oven for another 30 minutes. Juices were OK after re-checking
Using pasteurised egg to make mousse

Problem traced back to thawing chicken in the refrigerator which was running at 1C
instead of 4C. It had not had enough time to defrost properly. Stopped purchasing
frozen chicken, now purchasing fresh.

K Campbell K
Campbe
ll

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The diary consists of:
Richard Green
0632729846
1 The Green,
Thistle Street, York

01/07/06

01/07/06

Cloths 01/07/06

Staff training record Separating foods

Pest control
02/07/06
04/07/06
Food allergies 04/07/06
Maintenance 06/07/06
Physical & chemical contamination 06/07/06

Clear & clean as you go 02/07/06

Cleaning effectively 08/07/06
09/07/06
Your cleaning schedule

Chilled storage and display 10/07/06

Chilling down hot food 15/07/06
Defrosting 15/07/06

Freezing 17/07/06

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The diary consists of:

Suppliers list.

Foods 4 you
Friday for Tuesday

I.B Manager

0800 265569
Fresh poultry
Pork Sausages
43 Evergreen Terrace
Rump Steaks
Summerfield, Bolton

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The diary consists of:

Cleaning schedule.

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The diary consists of:

Contacts list Pest Contractor

Anthony Harris Pest control
0800 745830
54 Brighton Lane
Sans Business Park, Kew

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The diary consists of:

Customers complained of undercooked

4 weekly review chicken

Stopped using whole

frozen chickens used fresh chicken
breasts
1

Decided to purchase
fresh chicken instead of frozen.

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Using the diary

Manager must sign the diary every day to

confirm:
Opening and closing checks completed
Safe methods have been followed

Must note:
Any important changes
Anything going wrong and action taken

By signing you are accepting responsibility.

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 DVD training tool

Managers advice
on how to work
through the packs

Staff highlights
key food safety
messages

In 16 languages

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 SFBB - summary

4 weekly review

Determine safe
Diary (record)
methods

Implement safe
Tailor safe methods.
methods

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 Does it work? Case Studies
Shellys, 8 Bold Street, Warrington

The owner attended a

The
workshop and received
one-to-one coaching on
site.

At first I felt I had enough to do in the kitchen and wasnt

keen on the idea of having more paperwork. Now it takes
less than one minute each day to complete the diary.

The chef Benjamin was so impressed that hes

recommended it to the business next door and helped
them to complete their pack.
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 Does it work? Case Studies
Bistro One
Bistro One, Plymouth

The
Theowner
owner attended
attended aa
seminar
seminarand
andthen
thenreceived
three separate
received three coaching
separate
sessions
coachingon site. on
sessions
site.

The more you put in the diary, the more you will get out of
The more you put in the diary, the more you will get out
it. We record any problems but also extra cleaning or
of it. We record any problems but also extra cleaning or
training sessions with staff.
training sessions with staff.
I like the design of the diary as instead of having lots of
bits of paper, everything is in one place and you focus on
the main issues.
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 What should I do next?

Complete the pack

Insert LA Contact details

Name:
Title / Location:
Tel:
Email:

For diary refills call 0845 606 0667

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 What happens next?

Enforcement officers will check:

That all businesses have a satisfactory food

safety management system in place

Who has trained the staff and if the staff were

appropriately trained.

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Safer food, better business

Thanks for listening any questions?

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