Safer food better business is a food safety management system developed by the Food Standards for use by small caterers and retailers. The developed Cook Safe Catering for use by small, medium and large caterers. All three systems take advantage of the flexibility. Catering or retail organizations throughout may adapt any of these systems to meet their specific needs and to comply with the law. Alternatively, businesses may wish to develop their own bespoke food safety management system based on Hazard Analysis & Critical Control Points (HACCP) Principles. In any event the system needs to be approved by the local environmental health department.
What is an important food safer to better business. The first part provides safe methods and the second part is concerned with monitoring and verification. The safe methods relate to cross-contamination (including personal hygiene) cleaning (including hand washing), chilling and cooking, There is also a section on management which provides guidance on opening and closing checks, proving methods are safe, a safe method completion record, training and supervision, stock control and selecting suppliers and contractors. The monitoring section includes a cleaning schedule, a suppliers' list, staff training records, a diary to record daily events, and a four-weekly review to support verification.
The safe method sheets are based on good catering practice, They identify generic hazards and critical control points and describe how to prepare safe food. Safe method sheets must be completed by each business to ensure that the pack is customized to reflect the critical control points specific to their operation. The business must complete all safe methods relative to their operation and, if necessary, develop their own safe methods for menu items or practices not included in the pack. The manager must sign the diary every day to confirm that all safety checks were carried out and that the safe methods were followed. If something different happens or something went wrong, this should be recorded in the diary, together with the corrective action that was taken to make the food safe to eat.
Verification that the system remains effective is achieved by the four weekly audits, inspections by environmental health practitioners/officers and the validation (prove-it) part of the management section. Safer food, better business (SFBB) does not require the daily use of a probe thermometer. However, the correct use of a probe thermometer, for example, to check deliveries and storage temperatures, to confirm cooking temperatures and to confirm that food on display is kept below 8°C or above 63°C will enhance the safety of the operation.
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