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Safer food, better business for Indian cuisine

Food safety management pack for small catering businesses such as restaurants and takeaways that serve Indian, Pakistani, Bangladeshi and Sri Lankan cuisines.

Last updated: 5 February 2024
See all updates
View as PDF
Last updated: 5 February 2024
See all updates
View as PDF

Full guidance

England, Northern Ireland and Wales

SFBB Safer food, better business, Indian cuisine (6.37 MB)

Cross-contamination

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Personal Hygiene (1.18 MB)

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Cloths (2.02 MB)

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Separating foods (1.67 MB)

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Food allergies (1.52 MB)

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Physical and chemical contamination (1.16 MB)

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Pest control (1.74 MB)

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Maintenance (1.02 MB)

Cleaning

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Handwashing (401.26 KB)

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Cleaning effectively (257.28 KB)

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Clear and clean as you go (211.43 KB)

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Your cleaning schedule (135.73 KB)

Chilling

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Chilled storage and displaying chilled food (216.44 KB)

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Chilling down hot food (1.71 MB)

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Defrosting (329.17 KB)

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Freezing (1.55 MB)

Cooking

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Cooking safely (425.34 KB)

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Foods that need extra care (312.8 KB)

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Ready-to-eat food (222.71 KB)

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Cooking again (reheating) (314.1 KB)

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Rice (171.98 KB)

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Checking food is cooked (571.45 KB)

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Hot holding and delivery (599.83 KB)

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Acrylamide (300.95 KB)

Management

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Opening and closing checks/Extra checks (99.28 KB)

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Prove it (154.22 KB)

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Managing food allergen information (328.86 KB)

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Training and supervision/Customers (97.26 KB)

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Suppliers and contractors (1.57 MB)

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Stock control (89.95 KB)

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Product withdrawal and recall (50.18 KB)

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Safe method completion record (1.6 MB)

Diary

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Front cover (1.53 MB)

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Introduction (97.16 KB)

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Staff training record (1.78 MB)

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Suppliers' list (1.65 MB)

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Contact list (1.58 MB)

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Cleaning schedule (1.03 MB)

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Prove it records (1.4 MB)

England and Wales

Safer food, better business - Diary/4 weekly review (1.01 MB)
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