SFBB / CookSafe full review and re-sign
A full read-through of your Safer Food Better Business (England) or CookSafe (Scotland) pack, not just the daily diary — checking every section still matches your actual menu, kitchen layout, suppliers and staff, then re-signing to confirm it is current.
A full read-through of your Safer Food Better Business (England) or CookSafe (Scotland) pack, not just the daily diary — checking every section still matches your actual menu, kitchen layout, suppliers and staff, then re-signing to confirm it is current. This is the once-a-year step that stops the pack drifting away from how the kitchen really runs.
Daily diary entries prove the system is being used day to day, but an EHO also wants to see evidence the pack itself has been kept up to date, not just filled in on autopilot around processes that changed months ago. A pack that still describes a menu or a supplier you dropped two years back looks unmanaged, whatever the daily entries say.
England
Once a year, and sooner if you make a major change to the menu, kitchen or suppliers in between.
Free
Work back through every section against your current menu and kitchen, then date and re-sign it.
Scotland
Once a year, and sooner if you make a major change to the menu, kitchen or suppliers in between.
Free
Work back through every section against your current menu and kitchen, then date and re-sign it.
Who this is for
Every venue running an SFBB or CookSafe food safety management system.
What you’ll hold
- Re-signed, dated food safety management system pack (SFBB or CookSafe)
Watch out for
- Only reviewing the daily diary pages and skipping the process/opening sections at the front of the pack, which is exactly where menu and supplier changes need reflecting.
- Re-signing without actually reading it — a signature with no corresponding update is not a review, and an EHO can tell from a five-minute conversation.
- Waiting for the annual date even after a major menu or kitchen change — update the pack when the change happens, then still do the full review on schedule.
Sources
- FSA — Safer Food Better Business for caterers checked 2026-09-02
- Food Standards Scotland — CookSafe guide checked 2026-09-02
See also
- Put your HACCP system in place— this becomes part of getting open →
This is item 23 of 60 in the free UK Compliance Calendar. See the whole list →