Safer food, better business for retailers

You can download the full pack in pdf format (2.71MB), as well as an introduction explaining how to use it. We've also laid it out in a user friendly section-by-section format below.

A DVD guide has also been produced to help you use your pack and train your staff on SFBB, which is available in 16 different languages. The guide is divided into separate sections for staff or managers, which each take about 15 minutes to watch. You can view it online at food.gov.uk/sfbbtraining or you can download a copy to your computer.

Refills for the diary can be printed from the link below. You should store all your completed diary pages safely until your next visit from a local authority enforcement officer. He or she may want to look at your diary pages. During the visit, check with the enforcement officer how long he or she wants you to keep your diary pages.

This pack is for small retail businesses that sell food, including any food that needs to be kept cold to keep it safe, such as milk. These include small convenience stores, 'corner shops' and confectioners, tobacconists and newsagents.

• Good housekeeping
• Pest control

• Hand washing
• Personal hygiene
• Cleaning effectively
• Your cleaning schedule

• Chilled storage and display
• Frozen storage and display

• Opening and closing checks/Extra checks
• Prove it - chilled and frozen storage
• Suppliers and contractors/Product withdrawal and Recall
• Stock control
• Training and supervision/Customers
• Customers - food allergies
• Safe method completion record

• Preparation – ready-to-eat foods
• 'Bake-off' products, reheating and hot holding
• Raw meat, poultry and eggs
• Rotisserie chicken and ham
• Bacon, sausages and eggs
• Prove it – cooking

• Name and address sheet
• Introduction
• Staff training record
• Suppliers' list
• Contacts list
• Cleaning schedule
• Diary/4-weekly review and notes page