SFBB Pack Training - What Are SFBB Closing Checks in a Food Business.

The **SFBB (Safer Food, Better Business)** pack is a practical food safety management system created by the UK's **Food Standards Agency (FSA)** to help food businesses comply with legal requirements. The **closing checks** in the SFBB pack are part of the **Daily Checks** section, ensuring that food safety measures are followed and potential risks are addressed before the business closes for the day.

### **What Are SFBB Closing Checks?**

Closing checks are a list of tasks performed at the end of the working day to confirm that food is stored safely, equipment is cleaned, and the premises are ready for the next day’s operations without posing food safety risks. These checks help identify and rectify any issues before closing.

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### **Key SFBB Closing Checks**

1. **Food Storage:**
- Confirm that all perishable food is properly stored:
- Refrigerators and freezers are at the correct temperatures (below 5°C for fridges, -18°C or lower for freezers).
- Food is covered, sealed, and correctly labeled with dates.
- Raw food is stored separately from ready-to-eat food to prevent cross-contamination.

2. **Temperature Monitoring:**
- Check and record refrigerator and freezer temperatures.
- Ensure hot food not consumed is cooled safely and stored appropriately.
- Discard any food left in the danger zone (5°C–63°C) for too long.

3. **Cleaning and Sanitizing:**
- Ensure all surfaces, equipment, and utensils are cleaned and sanitized properly.
- Disinfect chopping boards, knives, and other tools, especially those that came into contact with raw meat, fish, or poultry.
- Mop floors and remove food waste to discourage pests.

4. **Waste Disposal:**
- Remove all food waste and dispose of it correctly.
- Empty bins and ensure they are cleaned and covered.

5. **Pest Control:**
- Inspect for any signs of pest activity (e.g., droppings, chewed packaging).
- Ensure pest-proofing measures are intact (e.g., closed windows, no gaps in doors).

6. **Stock Rotation:**
- Apply the FIFO (First In, First Out) system for stock rotation.
- Check and remove expired or spoiled food items.

7. **Equipment Shutdown:**
- Turn off non-essential equipment (e.g., ovens, grills) to prevent fire risks.
- Ensure refrigerators and freezers remain operational and are securely closed.

8. **Security and Premises:**
- Check that windows and doors are secure.
- Ensure fire exits are clear.
- Turn off lights and set any alarms as required.

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### **Recording Closing Checks**
- SFBB encourages businesses to record closing checks in the daily diary section.
- Record any issues identified and the corrective actions taken (e.g., cleaning, discarding food).
- This documentation is critical for audits and inspections by local authorities.

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### **Why Are Closing Checks Important?**
- They ensure food safety compliance and help prevent contamination, pest infestations, and equipment issues.
- Proper closing checks reduce the risk of foodborne illnesses and help businesses avoid penalties or closures due to non-compliance.

Would you like help with creating a checklist, understanding SFBB guidelines further, or implementing these checks in your business?