Simply choose your business type from the drop down menu and click buy now.
SFBBProduced by and available as a download from the Food Standards Agency, we will print and complete the pack for you. Simply answer the questions we email you and we will complete the relevant sections with the best practice procedures for you to follow.
You then check through the completed online version making any necessary adjustment before confirming the document for printing. Once printed a hard copy will be sent by post. For a copy to complete yourself for just £29.99 please click here. |
Food VanWe have written a traditional Food Hazard Analysis for the usual processes carried out in a fast food van. Suitable for burger, kebab or similar fast food mobiles.
Accompanied by a pre-requisite record and monitoring logs. This template will need amending & completing to reflect your specific practices. |
CafeWe have written a traditional Food Hazard Analysis for the usual processes carried out in a cafe or take away unit. Including the cooking, cooling and preparation of meals
Accompanied by a pre-requisite record sheet and monitoring logs. This template will need amending & completing to reflect your specific practices. |
Coffee ShopWe have written a traditional Food Hazard Analysis for the usual processes carried within a coffee shop supplying low risk food items such as pastries, cakes and pasties for sale.
Accompanied by a pre-requisite record sheet and monitoring logs. This template will need amending & completing to reflect your specific practices. |
Cake MakerWe have written a traditional Food Hazard Analysis for the usual processes carried out by an individual running a cake business from home.
Accompanied by a pre-requisite record and monitoring logs. This template will need amending & completing to reflect your specific practices. |
Sandwich ShopWe have written a traditional Food Hazard Analysis for the usual processes carried out within a sandwich shop preparing, but generally not cooking, food for sale.
Accompanied by a pre-requisite record sheet and monitoring logs. This template will need amending & completing to reflect your specific practices. |
HACCP Based Food Safety Management Templates.
The Food Safety Management pack includes documents such as:
Designed as a template document, you simply complete your details, supplier info, and check over the food safety procedures, amending where necessary to reflect the way you work.
They come complete with monitoring logs to record critical controls such as temperature monitoring and cleaning, plus specific logs such as a sales log in the cake makers pack to keep a record of whom your cakes are sold to to demonstrate traceability.
These simple systems will enable you to meet the requirements of article 5 of the food hygiene regulations (2006) to implement a food safety management system based on the principles of HACCP (Hazard Analysis and Critical Control Points).
Having such a system implemented and in use helps achieve a high food hygiene rating.
The system is produced by Thinking Food Safety to reflect the common processes and required controls encountered within the business type. The responsibility rests on the food business operator to ensure the documentation accurately reflects your specific operation.
The Food Safety Management pack includes documents such as:
- Plastic wipe clean front and back cover
- Title page
- Introduction and contents
- Process Flow diagram showing the stages of production
- Supplier page for writing in details of your suppliers
- Training certificate (on completion of our online Food Safety Awareness course)
- Hazard analysis sheets, outlining the procedures to keep the production of the food safe from purchase to delivery
- Monitoring Logs (5 copies)
- Sales Logs (5 copies)
- Pest control checksheet
- All the above are securely clipped together
- Logs can be removed for copying
- Exact contents of each pack type vary
Designed as a template document, you simply complete your details, supplier info, and check over the food safety procedures, amending where necessary to reflect the way you work.
They come complete with monitoring logs to record critical controls such as temperature monitoring and cleaning, plus specific logs such as a sales log in the cake makers pack to keep a record of whom your cakes are sold to to demonstrate traceability.
These simple systems will enable you to meet the requirements of article 5 of the food hygiene regulations (2006) to implement a food safety management system based on the principles of HACCP (Hazard Analysis and Critical Control Points).
Having such a system implemented and in use helps achieve a high food hygiene rating.
The system is produced by Thinking Food Safety to reflect the common processes and required controls encountered within the business type. The responsibility rests on the food business operator to ensure the documentation accurately reflects your specific operation.