SFBB pack mapping
The Safer Food Better Business pack is the FSA's food safety management system for small caterers. It is the document your local Environmental Health Officer (EHO) was trained on, the document the Food Hygiene Rating inspector expects to find on site, and the document virtually every UK cafe, bakery, and small restaurant has been keeping in some form since 2008.
This page maps every section of the SFBB pack to the equivalent feature in SafetyBrik. If you are transitioning from a paper pack, or you are an EHO trying to find a specific record during a visit, this is the page that tells you where to look.
Why the mapping matters
EHOs are not interested in your software. They are interested in evidence that you are running a food business safely and that you have the records to prove it. Because SafetyBrik is built around the SFBB structure rather than a generic compliance framework, every record an EHO might ask for has a one-to-one home, and you can hand them an exported PDF that lines up with the pack they already know.
It also means you do not have to abandon the SFBB language. "Cross-contamination", "4-weekly review", "Prove It" - the section names from the printed pack are the section names in SafetyBrik.
The mapping
| SFBB section | Where it lives in SafetyBrik | Doc link |
|---|---|---|
| Cross-contamination (separating raw and ready-to-eat, hand washing, allergen separation) | Safe Methods - Cross-contamination set, plus the Allergen Matrix for customer-facing allergen info | Safe Methods, Allergen Matrix |
| Cleaning (cleaning schedules, sanitiser usage, deep cleans, COSHH) | Cleaning Schedule (the Section 10 record), COSHH Register, and the Cleaning safe-method set | Cleaning Schedule, COSHH Register, Safe Methods |
| Chilling (fridge and freezer temperatures, defrosting, cooling cooked food) | Temperature Checks (fridges, freezers, probes) and the Chilling safe-method set | Temperature Checks, Safe Methods |
| Cooking (core temperatures, reheating, hot-holding) | Prove It (cooking and reheat records, probe calibration) and the Cooking safe-method set | Prove It, Safe Methods |
| Management - 4-weekly review | 4-Weekly Review feature, with prompts and a sign-off trail | 4-Weekly Review |
| Management - Daily diary | Daily Diary, signed off by the duty manager each evening | Daily Diary |
| Management - Opening and closing checks | Checklists (opening and closing templates), with completion logs in the Audit Log | Checklists, Audit Log |
| Management - Supplier due diligence | Suppliers feature - approved supplier list, delivery checks, certificates | Suppliers |
| Management - Emergency and routine contacts (diary p.83-84) | Emergency Contacts - EHO, pest control, plumber, electrician, and other key contacts | Emergency contacts |
| Management - Customers (complaint handling, p.66) | Customer Complaints - structured log with category, EHO escalation, photos, and outcome notes | Customer complaints |
| Management - Staff training | Staff Training - cert tracking, renewal reminders, completion records | Staff Training |
| Management - Prove it | Prove It - the temperature, cooking, and calibration evidence that proves your safe methods are actually being followed | Prove It |
| Customer information - Allergens (the 14 declarable allergens) | Allergen Matrix, fed automatically from CostingBrik recipes | Allergen Matrix, CostingBrik allergens, Recipe allergens |
| Customer information - PPDS labels (Natasha's Law, prepacked for direct sale) | Labels - PPDS, with verification gate and per-print audit trail | PPDS labels |
| Stock control - use-by, defrost-by, opened-on date labelling | Labels - Date labels, web and Team App | Date labels |
| Risk assessments (not in the original SFBB pack but commonly bolted on) | Risk Assessments - structured assessments with hazard registers and L x S ratings | Risk Assessments |
Putting the management section together
The Management section is the part of the SFBB pack that makes the rest of it auditable. In SafetyBrik, three features carry that weight together:
- The Daily Diary captures everything that happened today and is signed off at the end of service.
- The 4-Weekly Review captures the periodic step-back where the operator checks that the daily and weekly records are actually being kept, and notes any changes (new menu items, new staff, new equipment, new suppliers).
- Prove It captures the structured evidence (temperatures, cook records, probe calibrations) that proves the safe methods are not just written down but are being followed.
Together, these three features satisfy the SFBB record-keeping obligations on their own. Every other feature - safe methods, checklists, allergen matrix, training, suppliers - feeds records into them, and every record they hold is exportable as part of an EHO report pack.