For independent restaurants
The FSA wrote the SFBB pack for businesses such as restaurants, cafés and takeaways, and Pomfy is built for them too. Kebab shop, grill house, pizzeria, fish and chips or a classic restaurant: whatever your kitchen, the inspector looks at the same basic records and the same habits.
What do inspectors look at?
- Keeping raw meat apart from ready-to-eat food (cooked dishes, salad, sauces): separate equipment, separate areas and two-stage cleaning. The FSA's E. coli O157 guidance covers this in detail.
- Checking cooked food with a probe thermometer and recording it.
- Fridge temperatures and how chilled storage is organised: raw meat at the bottom, ready-to-eat food above.
- Allergen information for every dish on the menu, including sauces, bread and sesame.
- Opening and closing checks signed off every day.
How Pomfy helps
- The cross-contamination, cooking and chilling sections of the SFBB pack, in the same order, on screen; your team ticks checks in Turkish, Kurdish or English.
- Prove It (probe temperature) records are kept in Daily Checks.
- Fridges are watched by sensors day and night; when the temperature climbs, you get a phone notification.
- When the inspector arrives, records are shown in English on one screen.
Worth knowing
Businesses that vacuum-pack, store their own products for long periods, or supply other sites may need a full HACCP plan as well as SFBB. Check with your council food team.
Let us come and show you.
A free, no-commitment demo visit. We show you Pomfy on your own fridges and menu.