Safer Food, Better Business New food legislation
New food laws came into effect in the UK on the January 1 2006, affecting all food businesses, including caterers and retailers.
The regulations require that all food business operators put in place, implement and maintain a permanent procedure or procedures based on the Hazard Analysis and Critical Control Point (HACCP) principles.
The food business operator must also establish and maintain documents and records commensurate with the nature and size of the food business.
Managing food safely, help for small businesses
A food business management pack called safer food, better business (SFBB) has been developed to help businesses to comply with the new food regulations.
There are two different versions of the SFBB pack
- One is for small catering businesses such as restaurants, cafés and takeaways
- The other pack is for small retail businesses such as small convenience stores and newsagents
Packs are being developed that are more specific to other types of premises such as Chinese and Indian restaurants.
The SFBB packs covers the so-called 'four Cs'
- Cross Contamination
- Cleaning
- Chilling
- Cooking
It includes a fifth section that gives information and advice on how to manage the procedures.
There is a also a diary section in the rear of the packs to allow food business operators to record items such as
- Staff training records
- A list of nominated suppliers
- A cleaning schedule
- Opening and closing checks
Further information
Here you can find more information about
Contact us
Food team
Tel: 020 7525 2000
Fax: 020 7525 5735
food@southwark.gov.uk
Chaplin Centre
Thurlow Street
London SE17 2DG
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