The training record is not a qualification. It is a note of which safe methods each person has been shown, and when. Showing someone how you separate raw and ready-to-eat food, and writing down that you did, is the whole exercise.
It matters more than it looks. Almost every serious food safety failure traces back to a person doing something nobody had told them not to do, and this form is the evidence that telling them happened.
Seven sections
The FSA record groups the safe methods the way the pack does:
- On first day, the two things nobody starts work without.
- Cross-contamination, which is the largest group.
- Cleaning.
- Chilling.
- Cooking, the other large group.
- Management, the methods an owner or supervisor needs rather than everyone.
- Other training or retraining, for refreshers and anything outside the pack.
Thirty methods, matching the pack
Each row is one of the safe method sheets, so the training record and the pack line up exactly. Cross-contamination covers personal hygiene and fitness to work, cloths, separating foods, food allergies, physical and chemical contamination, pest control and maintenance. Cleaning covers handwashing, cleaning effectively, clear and clean as you go, and your cleaning schedule.
Chilling covers chilled storage and display, chilling down hot food, defrosting and freezing. Cooking covers cooking safely, foods that need extra care, reheating, checking your menu, hot holding, ready to eat food and acrylamide. Management covers extra checks, prove it, managing food allergen information, and suppliers and contractors.
In the app tapping a row asks for a date and initials rather than opening the sheet, because you are recording that a conversation happened, not reading the guidance again. The printed record fills the FSA template row for row.
The first day, before anything else
Two rows sit in their own section because they come before a new starter touches food: the "Working with food?" factsheet, and the opening and closing checks.
This is the section an inspector looks at when someone has been on the payroll for three weeks. A four-weekly review that asks whether new staff have been trained is aimed squarely at it.
Retraining is its own section
Training is not a one-off. People pick up habits, methods change, and something that went wrong is usually the moment to go back over the method with everyone rather than with the person who was there.
The last section exists for that: refreshers, retraining after an incident, and training on anything the pack does not cover. Dating a refresher is what turns "we told them at some point" into a record.
Common questions
What is the SFBB staff training record?
A form listing the pack’s safe methods with a space to record the date each member of staff was trained on each one, and their initials.
How many safe methods are on it?
Thirty, across seven sections, matching the safe method sheets in the pack.
Does it replace a food hygiene certificate?
No. A certificate shows general food hygiene knowledge. This record shows someone was trained on how your kitchen does things, which is a different claim and the one the pack asks for.
What has to be trained on the first day?
The "Working with food?" factsheet and the opening and closing checks, before the person starts handling food.
How often do staff need retraining?
There is no fixed interval. The four-weekly review asks whether a refresher is due, and an incident or a changed method is usually the prompt.
Keep reading
One tap per person, per method, with the date attached
Free on iOS and Android, exports included.
