Acrylamide due diligence

This acrylamide due diligence pack includes basic information regarding acrylamide and documentation to complete to ensure catering businesses comply with legislation.

Return to Work questionnaire

This return to work questionnaire records illness and the action to be taken for food handlers that have been sick.

Sous Vide due diligence pack (Full) with hazard analysis

This pack provides the user with completed prerequisites and CCP tables, a 7 page sous vide food hazards supplement for the current food safety management system and examples of validation, process summary and process monitoring sheets as well as all the documents needed to demonstrate due diligence. It also contains a link to sous vide […]

Legionella checks

This is a checklist and method to help prevent legionella in a business. You will get a PDF (456KB) file

SFBB Staff Training record (prefilled)

The SFBB staff training record has all sections already filled in. It will save time writing the safe methods completed under each heading. You will get a PDF (410KB) file.

IR Device Check and Checklist

Commonly people ‘calibrate’ temperature measuring devices like probes but for an Infra Red (IR) device (or gun some people like to call it) you have to use a different method to check its accuracy. This document tells you how to check the device and has a handy record sheet attached. You will get a PDF […]

Temperature Probe Calibration

Temperature probe calibration is essential.  It’s surprising how many businesses don’t calibrate their temperature probes correctly or understand why they need to i.e. how important it is to be able to prove that food is cooked or cooled to the correct temperatures or that fridges are running correctly to keep food at the right temperature. […]

Food Handlers Fitness to Work Guidance

The food handlers fitness to work guidance is essential for those who work around open food.  The guidence contains procedures to follow when suffering from certain infections (mainly from bacteria and viruses) that can contaminate the food or surfaces the food may come into contact with.  This guidance helps managers and staff to prevent the […]