What is an Sfbb?
Food safety management procedures and food hygiene regulations for small businesses.
What are the three key areas a local council officer will assess during a food hygiene inspection?
Your inspection At an inspection, the food safety officer will check how well you are meeting the law on food hygiene. Three areas will be assessed. These are: how hygienically the food is handled – how it is prepared, cooked, cooled, stored, and what measures are taken to prevent food being contaminated with bacteria.
How long should you keep a kitchen diary?
The diary should take about one minute a day to complete, unless you have something special to write down. If anything different happens, or if something goes wrong, you should make a note in the diary of what happened and what you did.
How should you remove bacteria from ready to eat salad vegetables?
If you have prepared vegetables that have dirt or soil on the outside, clean and then disinfect chopping boards and work surfaces before preparing other food. The dirt on vegetables and salad ingredients can contain harmful bacteria. Peeling and washing helps to remove the dirt and bacteria.
What is in Sfbb book?
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. The ‘Safety point’ column highlights things that are important to make food safely.
What are the methods of monitoring food safety?
Methods of monitoring include, for example, auditing, investigating, verification, oversight and surveillance of an accreditation holder’s business, to ensure the holder is complying with relevant food safety requirements.
What are prerequisites in food safety?
“Prerequisites” are basic hygiene measures that should be in place in your food business prior to you undertaking a HACCP study. They include matters such as supplier approval, incoming material specifications, finished product specifications and staff training.
What is the best way to cool hot food down quickly?
Smaller pieces of meat will cool more quickly. Cover pans of hot food and move them to a colder area e.g. a storage room, or stand them in cold water. You can also use ice to speed up chilling. This will make the contents of the pans chill more quickly.
How do you disinfect salad?
Use food-grade hydrogen peroxide for 10 min To use hydrogen peroxide as a cleaning agent, mix 1 tablespoon of hydrogen peroxide to 3 liters of water. Soak the lettuce completely in the hydrogen peroxide solution and let it sit for 10 minutes. After 10 minutes, rinse everything off with cold water.
How do you disinfect fruits and vegetables?
Wash or scrub fruits and vegetables under running water—even if you do not plan to eat the peel. Germs on the peel or skin can get inside fruits and vegetables when you cut them. Washing fruits and vegetables with soap, detergent, or commercial produce wash is not recommended .
What are the safe methods in the SFBB pack?
The SFBB pack contains sections called Safe Methods which cover areas including cross-contamination, cleaning, chilling, cooking and management. Within each Safe Method section, information is provided to highlight important food safety issues and space is given for you to write down what you do.
What is safer food, better business ( SFBB )?
The Safer food, better business (SFBB) pack has been developed to help catering and retail business (such as restaurants, cafes, takeaways and convenience stores) comply with the requirement to have a documented food safety management system. Sign up for the SFBB training workshop
How can I get more pages in my SFBB pack?
They may want to look at your diary pages as well as your SFBB pack. keep an electronic diary – download the diary pages onto your device, fill them in and store them electronically There is also a diary refill that you can use when you need more pages. You can print out the diary refill separately if you only need that part of the pack.