Features
Every diary page the SFBB pack asks for.
Built around the FSA's Safer Food, Better Business pack (the diary, the checks, the review and the records an officer expects to see) and made quick enough that it actually gets done. Kitchens in Scotland get Food Standards Scotland's CookSafe instead: its Weekly Record, six-monthly Review and records.
Daily diary · all plans
Opening checks, closing checks, signed off.
The SFBB opening and closing checks, word for word, with an “All OK” button for good days. If something isn't right, the app asks what went wrong and what you did, and puts it in the day's “problems and changes”.
- Add your own checks - SFBB says you can, and we pre-add sensible ones for care homes, retailers and takeaways.
- In Scotland? CookSafe has no opening and closing checks form, so Scottish kitchens get our daily checks based on CookSafe's House Rules, signed off by the manager each day.
- Childminders - SFBB for childminders asks for no daily written checks, so for childminders they're optional extras.
- Extra checks - deep cleans, maintenance, dishwasher, pest checks and probe calibration, logged against the week.
- Daily sign-off by a supervisor's PIN or the manager in the dashboard: “Our safe methods were followed and effectively supervised today.”
- Closed today? One tap, so a holiday never shows up as a missed day.
- Food covered & labelled All food is covered, labelled and put in the fridge/freezer (where appropriate).
- Use-by food thrown away Food on its Use By date has been thrown away.
- Waste out, new bags Waste has been removed and new bags put into the bins.
- Prep areas clean Food preparation areas are clean and disinfected.
- Floors clean Floors are swept and clean.
- Signed by Sam · 21:58
Contains Crown copyright material from “Safer food, better business”, Food Standards Agency, used under the terms of the Open Government Licence v3.0.
QR temperatures · all plans
A sticker on every fridge.
Each fridge, freezer, chilled display, hot-hold unit and probe gets a QR sticker. Any phone camera opens a page with a big keypad, including the minus key most phone keyboards hide.
- Green, amber or red as you type - fridges aim for 5°C with the 8°C legal limit; freezers −18°C.
- Your own thresholds per fridge if you need them (a wine fridge, a meat fridge).
- Re-check prompts when someone's turned a fridge down or it was mid-defrost.
- Charts per fridge in the dashboard, so slow failures show up before they're failures.
Probe checks · Pro
Cooking, cooling, reheating, hot holding.
Pick the check, type the food (it remembers your usual dishes), probe and save. Below target, it won't let you move on without saying what you did.
- Cooking: 75°C for 30 seconds, or one of the FSA's other safe combinations: 70°C for 2 minutes, 65°C for 10, 60°C for 45, 80°C for 6 seconds.
- Reheating: until steaming hot, once only; we check for at least 75°C in the centre. In Scotland the law asks for 82°C, unless that would spoil the food (CookSafe then allows 70°C for 2 minutes).
- Hot holding: 63°C or above (in Scotland, above 63°C).
- Cooling: the FSA says into the fridge within 1 to 2 hours; our target is 90 minutes, amber up to 2 hours, red beyond.
- Probe accuracy: iced water −1 to 1°C, boiling water 99 to 101°C.
Cooking (core)
75°C
For 30 s, or 70°C for 2 min
Reheating
75°C+
Steaming hot, once only
Hot holding
63°C+
Legal minimum while it waits
Cooling cooked food
90 min
Our target. FSA: within 1 to 2 hours
4-weekly review · all plans
The review that writes its own first draft.
SFBB asks you to look back over four weeks and spot anything that went wrong three times or more. We do the looking back: missed checks, out-of-range readings by fridge, rejected deliveries, repeated problems.
- All 12 SFBB questions, with answers suggested from your records (probe calibrated? new suppliers?).
- Childminders get the 3-monthly review from their own SFBB pack instead.
- Scottish kitchens get CookSafe's Weekly Record (have the House Rules been followed?) and its Review, ideally every six months.
- Reminder email when it's due, and it's in the inspection pack once signed.
4-weekly review Example
Cleaning schedule
Pre-filled for your type of business using the SFBB cleaning method (wash, rinse, disinfect for the label contact time, rinse, dry). Daily, weekly and monthly jobs, ticked off by PIN.
Deliveries Pro
Supplier, what came, chilled and frozen temperatures, packaging and dates. Over 8°C chilled, or frozen goods warmer than −18°C beyond the −15°C transport tolerance? It suggests rejecting and asks what you did.
Training records Pro
The SFBB staff training record: every safe method, plus Level 2 certificates and allergen awareness with expiry dates and reminders.
Missed-check alerts Pro
Set the times. If opening checks aren't done, a fridge hasn't been logged or closing checks are missing, the manager gets an email with a one-tap text to the kitchen phone.
Multi-site Group
See every kitchen's day at a glance, compare missed checks and out-of-range readings, and give each manager a login for their own sites only.
Wall tablet mode
An old tablet by the pass becomes the kitchen's diary: big tiles, today's status, PIN for every entry. Works on any browser.
Inspection pack · Pro
Hand the officer a pack, not a pile.
Choose the dates (three months by default) and print or save as PDF. A4, in SFBB order (Scottish kitchens get it titled and laid out like CookSafe's Records):
- Business details and your own safe methods
- Diary, week by week - checks, problems, sign-offs, extra checks
- Temperature records for every fridge, freezer and hot-hold unit
- Probe checks - cooking, cooling, reheating, hot holding
- 4-weekly reviews · cleaning schedule · deliveries
- Training records · suppliers' list · staff list
See it with your own thumbs.
The demo kitchen is a sandbox: log a fridge, fail a check, sign off the day.