SFBB is a simple toolkit developed by the Food Standards Agency (FSA) to help small businesses comply with Article 5 of Retained Regulation (EC) No. 852/2004. This legislation requires food businesses to put in place food safety management procedures based on the principles of Hazard Analysis Critical Control Points (HACCP).

Dry goods storage is a critical aspect of food safety for any business dealing with food products. Dry goods are those that don’t require chilled or frozen storage because they’re unlikely to support the growth of bacteria. These are generally referred to as low-risk foods, which have a longer shelf

Hazard Analysis and Critical Control Points, or HACCP, is a food safety management system that is widely used in the food industry. HACCP is a systematic approach to identifying potential hazards in the food production process, and implementing measures to control those hazards. The HACCP system was first developed in

Let’s talk about something that’s incredibly important to the safety and well-being of your customers: the use by dates. You might think that using food past its use by date is no big deal. After all, it’s just a date, right? Wrong. Using food past its use by date can

Whether you’re a café owner, restaurant manager, or food manufacturer you know that eggs are a staple ingredient in many dishes, but how can you make sure you’re using them safely? In this blog, we’ll take a look at: History Since the salmonella scare in 1988 the government’s advice was

Have you ever been in a situation where you’re happily going about your day, and suddenly someone walks in, and everything changes? That’s the feeling of dread that comes over you when you hear the words, “The EHO’s just walked in.” For those who don’t know, EHO stands for Environmental

Do you have a passion for cooking and want to start your own food business from home? Do you want to run a cake business or sell wedding cakes? Many entrepreneurs get their start this way, but there can be a lot of questions about what is allowed and how

Personal hygiene is of utmost importance for food handlers working in the food industry to ensure safe food. It is a fundamental aspect of food safety, and it can prevent cross-contamination of harmful bacteria and viruses. This is because our bodies have trillions of bacteria living on or in us.

For a food business to ensure food safety it is essential to complete opening and closing checks each day. This is definitely something that the EHO or food safety officer will look at during a food hygiene inspection. Without them, a food business could receive a low food hygiene rating