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Food safety glossary
Clear definitions for UK hospitality teams — linked to practical checks and Complytio features. Safe claims only; no EHO-approval theatre.
What is SFBB (Safer Food, Better Business)?
SFBB (Safer Food, Better Business) explained for UK restaurants and takeaways — packs, daily diaries, and how digital checks help.
What is an EHO (Environmental Health Officer)?
What an EHO does in UK food businesses, what they look for, and how inspection-ready digital records support due diligence.
What is HACCP?
HACCP explained for UK hospitality: hazard analysis, critical controls, and how digital checks support monitoring without replacing your plan.
What is the Food Hygiene Rating Scheme?
How the Food Hygiene Rating Scheme works for UK food businesses, what scores mean, and why organised records support due diligence.
What are food safety due diligence records?
What due diligence means for UK food businesses, why records matter, and how digital trails support a reasonable care defence narrative.
What is a corrective action in food safety?
Corrective actions in food safety: when a check fails, how to own the fix, and why closing the loop matters for inspections.
What is an allergen matrix?
Allergen matrices for UK menus: the 14 major allergens, contains/may contain states, and keeping sheets current when menus change.
What is temperature control in food safety?
Why temperature control matters in UK kitchens: fridges, freezers, hot-holding, and how logging supports monitoring and corrective action.
What is FIFO (first in, first out)?
FIFO (first in, first out) explained for UK kitchens: stock rotation, labelling, and why it matters for waste and food safety.
Use-by vs best-before: what is the difference?
Use-by vs best-before for UK hospitality: safety vs quality, and why kitchen labelling still needs clear rules.
Probe thermometers for hospitality kitchens
Why probe thermometers matter in UK kitchens, cleaning between uses, and recording readings that support due diligence.
What is Natasha's Law (PPDS)?
Natasha's Law and PPDS (prepacked for direct sale) labelling in plain English for cafés and takeaways — not legal advice.
What is a critical control point (CCP)?
Critical control points in HACCP-style food safety: where monitoring matters most, and how checks support CCPs in real kitchens.