SFBB – Requirements & Documentation

This course aims to teach the principles and practices of SFBB requirements in the food service industry.

Course Learning Outcomes

Upon successful completion of the course, the participant will demonstrate the ability to:

Impalement SFBB requirements in the food service industries and related documentation in the restaurants, café shops and other food handlers effectively,


The SFBB food hygiene system, which is science-based and systematic, identifies specific hazards and measures for their control to ensure the safety of food. The main focus of SFBB training course is on cross-contamination, cleaning and disinfection, chilling, cooking, management, and using the diary. Hygienic handling of food such as preparation, cooking, re-heating, cooling and storage, cleanliness and condition of facilities, building appropriate layout, proper ventilation, fully equipped handwashing facilities, and pest control are the main topics of SFBB. Hygienic management of food safety means SFBB is always well managed and checks in place to ensure food sold or served is safe to eat.