What do home bakers need to fill in for SFBB?
If you sell cakes from home, people will ask about Safer Food Better Business. Here is what that usually means in plain English, where the pack comes from, and what bakers tend to write down day to day. This is not legal advice.
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What is SFBB?
SFBB means Safer Food Better Business. It is the Food Standards Agency approach many small food businesses use for day to day food safety records. Home bakers and cake sheds often keep a simpler version of the same habit: checks, temperatures, and notes when something changes or goes wrong.
Where can you get the Safer Food Better Business pack?
The official packs come from the Food Standards Agency (food.gov.uk). You can download or order the pack that matches your type of business.
Some local councils also give home bakers a smaller pack that is more focused on bakery style work. If your council gave you one of those, use that as your starting point. If you are not sure which pack applies to you, ask your local authority environmental health team.
What do bakers usually need to fill in?
Exact pages depend on which pack you were given. Most home bakers end up covering some or all of the following.
On bake days
- Opening checks
- Closing checks
- Fridge temperature logs (and freezer logs if you use a freezer for bakery food)
- Daily diary notes if something goes wrong, you change how you work, or you use an extra method
Fridge temperature logs also matter on non bake days if you still have baking ingredients in the fridge. Opening checks, closing checks and the rest of the bake day list are for days you bake.
The daily diary is not only for bake days either. If something happens that affects your baking setup on another day, you can write it there. For example a deep clean on a non bake day.
Setup and periodic records
- Suppliers list (where your ingredients come from)
- Four weekly review
- How you deal with pests
- Cleaning and your food safety methods for how you bake, cool, store and handle food
Your pack may use slightly different headings. Follow the pages your council or the FSA pack actually asks for.
Fridge temperatures in a home kitchen
Use a digital fridge thermometer so you are reading the air in the fridge, not guessing from the dial on the door.
If you share a fridge with family, keep bakery ingredients on your own designated shelf. Ideally use the top shelf so your baking food stays separate from raw meat and messy family food lower down. Ask your local authority if you are unsure what they expect in a shared kitchen.
Log temperatures when you have baking ingredients in the fridge, even on days you are not baking. If the stock is in there, the record still matters.
More detail: fridge temperature log for home bakers.
Does BakeSafe replace the official SFBB pack?
No. BakeSafe is not the official SFBB pack or book. It helps you keep SFBB style daily checks, diary notes, fridge temperatures, a four weekly review and suppliers on your phone. You still follow your council and current FSA guidance, and you stay responsible for your own records.
Related guides and tools
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