SFBB Training Pack Course Daily Diary & Records

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Welcome to the Safer Food, Better Business (SFBB) training on completing the daily routine. In this guide, we’ll walk you through the essential components of the SFBB daily process, including opening and closing checks, staff training forms, temperature control forms, and the daily diary.

Mastering these steps is crucial for maintaining a safe and hygienic environment in your food business.

Completing The SFBB Pack.

To begin, we’ll furnish a link for you to download the SFBB Pack. You have the option to either print it and complete it manually or fill it out online during our training session. If you encounter difficulty with written English, for a fee, I can assist in completing it after the training course concludes.

For non-English speakers, worry not. I’ve assisted over thousands of individuals of all age groups and levels in the decade, ensuring a smooth but fun learning experience for all.

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Tailored to meet your food business’s specific needs, this course guarantees legal compliance. With over 120 pages, the SFBB Pack offers comprehensive guidance for maintaining food safety standards. The training comprises seven modules, each addressing critical aspects of food safety.

Module 6: SFBB Diary

Completing the SFBB Daily:

1. Opening and Closing Checks:

  • Purpose: Ensure that the premises are fit for food preparation and service.
  • Procedure: Regularly inspect key areas, equipment, and storage spaces, recording any irregularities. Examples include checking refrigeration temperatures, verifying cleanliness, and confirming the availability of essential supplies.

2. Staff Training Forms:

  • Purpose: Document the training and awareness levels of your staff.
  • Procedure: Maintain comprehensive records of staff training, covering topics such as hygiene practices, allergen management, and emergency procedures. Regularly update and review these records to ensure ongoing compliance.

3. Temperature Control Forms:

  • Purpose: Monitor and maintain appropriate temperatures for food safety.
  • Procedure: Record temperature checks for all relevant storage units, refrigerators, and cooking equipment. Establish clear protocols for corrective actions in case of temperature deviations, ensuring that food remains within safe temperature ranges.

4. Daily Diary:

  • Purpose: Provide a centralized record of daily activities and any issues encountered.
  • Procedure: Document all relevant information, including staff assignments, stock levels, and notable incidents. Use the diary to communicate between shifts and track the resolution of any identified problems. Regularly review the diary to identify patterns and opportunities for improvement.


In conclusion, diligently completing the SFBB daily routine is paramount for upholding a rigorous standard of food safety and hygiene within your establishment. By meticulously conducting opening and closing checks, maintaining accurate staff training forms, monitoring temperature control, and consistently updating the daily diary, you actively contribute to the overall well-being of your customers and the success of your business.

The importance of these practices goes beyond mere compliance with regulatory requirements; it establishes a culture of continuous improvement and accountability among your team. For newcomers to SFBB Pack training, mastering these daily tasks lays the groundwork for creating a secure and efficient food handling environment.

Compliance Is Law:

It’s essential to recognize that keeping up-to-date records is not just good practice but a legal obligation. Failure to do so can have severe consequences on your food hygiene rating.

Fines – Closure – Imprisonment

In severe circumstances, it can result in unlimited fines, imprisonment for up to two years, and the potential closure of your food business outlet. Therefore, maintaining meticulous record-keeping is not just a responsibility but a critical safeguard for the long-term success and integrity of your food establishment.

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