Part 7 - The Diary Section This is a very important part of the Safer Food Better Business pack. It has all the documents you need to use to record all the really crucial stuff. The information you write down will assist you with “due diligence” helping you prove what you have done to keep your food business compliant and your customers safe. Your Environmental Health Officer (EHO) will need to see this proof so he/she knows what you have been doing. As any busy food busin

"Managing your business effectively is vital for food safety” SFBB The Management section of the Safer Food Better Business pack (SFBB) is all about how Food Business Owner manages food safety. There are 3 criteria that the EHO assess your business on, hygiene, structure and confidence in management. Did you know that around one third of your food hygiene rating marks are for cleanliness and structure of the premises? Here are five key points to achieving your 5* Food Hygie

Part 5 – The High 5 Top Tips for Cooking Safely “It is essential to cook food properly to kill any harmful bacteria…” SFBB How do you know if food is cooked properly and thoroughly? What do you remember of your food safety training? Do you check and record the temperatures of the food you’re cooking? I’m often told “it’s obvious isn’t it” and “how hard can it be?”. But if you used a temperature probe you may be in for a surprise! Especially if you’re barbecuing food. Burnt

Part 4 Chilling – 5 Cool Rules “Chilling food properly helps to stop harmful bacteria from growing” SFBB pack I know every time that I go into a kitchen there will be food left out for some reason. Sandwiches, prepared salads, pots of sauces or even hot food being cooled and left on the side for ‘later’ whenever that maybe. What could possibly be the problem I’m asked? Time and temperature control are key to preventing bacteria from growing. Think about how warm your kitchen