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Safer food, better business SFBB. Presented by:. The aim. The aim of this session is to introduce you to SFBB (Safer food, better business) and how you must comply with safe methods to ensure we produce safe food every time. Learning outcomes.

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safer food better business sfbb
Safer food, better businessSFBB

Presented by:

SFBB resources - Presentation Level 1

the aim
The aim
  • The aim of this session is to introduce you to SFBB (Safer food, better business) and how you must comply with safe methods to ensure we produce safe food every time.

SFBB resources - Presentation Level 1

learning outcomes
Learning outcomes
  • By the end of this session, you should be able to:
    • Name the four SFBB safe method sections.
    • Give three examples of checks you would make on an opening checklist and three on a closing checklist.

SFBB resources - Presentation Level 1

learning outcomes continued
Learning outcomes continued
  • Describe two ways in which high levels of bacteria can end up on a plate of food.
  • Name five personal hygiene rules you must follow when working with food.
  • Name the illnesses that employees legally need to report to their manager when working with food.

SFBB resources - Presentation Level 1

slide5
SFBB
  • Helps you comply with the law.
  • Is easy to understand.
  • Does not take long to complete.
  • Improves reputation of the business.
  • Saves money.

SFBB resources - Presentation Level 1

slide6
4 Cs

Cross-contamination

Cleaning

Chilling

Cooking

SFBB resources - Presentation Level 1

who is responsible
Who is responsible?
  • The person who has overall responsibility for the day-to-day running of the kitchen/business, for example your catering lecturer
  • BUT you as a food handler have an important role in complying with the safe methods carried out in your catering workplace

SFBB resources - Presentation Level 1