Safer food, better business
The law requires food businesses to put into place food safety management procedures based on Hazard Analysis Critical Control Point (HACCP) principles. The law that came into force in January 2006 affects all food businesses.
Food business affected include
- primary producers (such as farmers)
How the legislation affects you will depend on the size and type of your business.
Safer Food Better Business advice from the Food Standards Agency
The Food Standards Agency (FSA) has Safer Food, Better Business (SFBB) packs to support food businesses.
Download the SFBB pack for your business from the FSA Safer Food, Better Business webpage.
There are several different packs available for specific settings, plus packs written in other languages. Please ensure you access the pack most relevant to your business. If you are unsure which pack you should access you can contact the Food Safety Team.
The new regulations added documentation and verification to the existing requirements. The law does not require classical HACCP to be applied in food businesses. However businesses need to develop food safety management systems based on HACCP principles with documentation and record keeping being proportionate to the nature and size of the business. The SFBB packs are designed to help businesses understand how to do this.
Buy a Safer Food, Better Business for caterers pack
We've produced our own Safer Food, Better Business (SFBB) pack for caterers. To buy one please call us on 01273 294266. The pack costs £15 plus £5 postage and packaging.
Safer Food, Better Business diary refills
You can download the diary refill pages on the FSA Safer Food Better Business website (PDF 215KB). You may need to print multiple copies to ensure you have several months worth.
Free online Safer Food, Better Business coaching
A series of food safety videos covering a range of topics is available free for businesses on the Food Standards Agency YouTube Channel. Videos focus on key food safety messages including the basic 4C’s; Cross-contamination, Cleaning, Chilling and Cooking.