Safer Food Better Business logs: what you must keep vs what’s optional
Safer Food Better Business (SFBB) is flexible by design. Many kitchens over-record because they don’t know what actually matters.
Logs inspectors usually expect
- Daily temperature checks
- Cleaning records
- Allergen controls
- Staff training evidence
What’s often optional
- Duplicate paperwork
- Overly detailed tick sheets
- Manual repetition of digital records
The golden rule
If a record helps you stay in control, keep it. If it exists purely out of fear, inspectors usually see through that.