SFBB Software For UK Kitchens
🍴 Your SFBB Pack, Without The FolderEvery UK food business needs a documented food safety management system. For most kitchens that means the FSA's paper pack — filled in retrospectively, with no way to prove when anything was actually recorded. Chef-Ops-Pro puts all five SFBB sections on screen, with a live cleaning schedule and pest control log, and produces the PDF whenever an inspector asks.
The Problem
Safer Food Better Business is the Food Standards Agency’s own food safety management system, and for most UK independent kitchens it is the whole of their documented compliance. It works — on paper. The problem is that it is paper. The folder lives in an office drawer, the diary pages get completed in a rush at the end of the week, and the sections that matter most to an inspector are the ones most likely to be blank.
An SFBB pack cannot show when an entry was made, who made it, or whether the cleaning schedule reflects what actually happens in the kitchen. UK food law requires a permanent procedure based on HACCP principles and records that demonstrate it; a folder of boxes filled in on a Friday afternoon demonstrates very little. Chef-Ops-Pro’s Food Safety Management module holds the same five FSA sections digitally — with timestamps, named responsibility, a structured cleaning schedule and a pest control log — so the pack you hand over is current, complete and verifiable.
Who This is For
Module compliance & Record Keeping
A documented food safety management system that satisfies UK law
UK food law requires every food business to put in place, implement and maintain a permanent procedure based on HACCP principles, and to keep records demonstrating it. For most small operators the FSA's Safer Food Better Business pack is how that requirement is met, and it remains perfectly valid. What the paper version cannot do is evidence when a record was created or by whom — which is why so many businesses lose points under confidence in management, the Food Hygiene Rating component that carries the most weight and is hardest to win back. Chef-Ops-Pro holds the same five SFBB sections with timestamped responses, a named supervisor, a scheduled review date, a structured cleaning schedule including chemical concentrations and contact times, and a complete pest control history. The exported PDF puts the entire system in front of an inspector as one document.
What you can do with this module
Complete all five FSA SFBB sections on screen
cross-contamination, cleaning, chilling, cooking and management, held as structured responses rather than handwriting
Name a supervisor and set a review frequency
so the document has an owner and a scheduled review date, not an open-ended folder nobody has opened since setup
Build a structured cleaning schedule
by area and task, with frequency, method, product, concentration, contact time and the role responsible
Keep a complete pest control log
sightings, treatments, contractor inspections and contract reviews, each with location, action taken and next visit due
Track a live SFBB compliance score
calculated from your actual records, so you can see where the pack is thin before an inspector does
Export the whole pack as a PDF
one click, formatted for handing to an EHO or filing as evidence
Scope records per outlet
cleaning schedules and pest records split by outlet on multi-unit sites where the Outlets module is enabled
Not specifically. UK law requires a documented food safety management system based on HACCP principles. SFBB is the FSA’s own free method of meeting that requirement, and it is what most small food businesses use. This module holds the same five sections digitally.
Yes. Nothing here stops you keeping paper, and paper remains legally acceptable. The module exists because paper cannot show when an entry was made or who made it, which is the part inspectors increasingly ask about.
Yes, as a structured record rather than free text — area, task, frequency, method, product, concentration, contact time and responsible role. Concentration and contact time are the two details most cleaning schedules leave out and inspectors regularly ask for.
Every sighting, treatment, contractor inspection and contract review is logged with the location, what was done, the contractor’s name and the next visit due date, building a full history rather than a folder of visit slips.
It is calculated from your live records across the modules you have enabled, giving a single figure for how complete your food safety management system currently is. It is an internal guide to where your gaps are — it is not an FHRS rating and has no official standing.
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