Free guides
Plain-English guides to the rules your kitchen actually runs on — temperatures, allergens, inspections and the records behind them — written for your area and checked against the primary sources. Free to read, no sign-up.
The FSA's pack explained: safe methods, the diary, the 4-weekly review — and going digital.
Read the guide →The seven principles as working steps, what the finished document contains — and when SFBB does the job.
Read the guide →The features that matter, honest cost expectations, and the questions to ask on any trial.
Read the guide →Training is the legal duty, certificates are the evidence — Levels 1–3, expiry, and free options.
Read the guide →The full UK list with the group members and thresholds that trip people up — plus the free matrix tool.
Read the guide →8 °C law, 5 °C practice, 63 °C hot holding, −18 °C frozen — and the records to keep.
Read the guide →The 14 allergens, Natasha's Law (PPDS), may-contain honesty and the matrix.
Read the guide →The three things EHOs score, how ratings work across the UK, and the records that matter.
Read the guide →Two-stage cleaning, contact time, and the daily/weekly/monthly grid for a cafe.
Read the guide →The 0–5 scale, Scotland's FHIS, the three assessed elements — and honest preparation.
Read the guide →The common UK colour convention, the printable poster — and the separation rules that are the law.
Read the guide →Prep labels done properly — the day colours, what to write, and where PPDS begins.
Read the guide →ProCafe runs the checks these guides describe on your team's phones — time-stamped temperatures, allergen answers, corrective actions — and keeps every record ready for an inspection.
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