Local authorities exchange best practice on SFBB
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Local authorities exchange best practice on SFBB www.food.gov.uk February 2008 NEWSLETTER The south east of England seminar discussed sustainable implementation of SFBB Local authorities and FSA regional teams are sharing best practice and developing Safer food, better business (SFBB) through regional seminars. SFBB is a key initiative in the FSA regional teams’ work with local authorities (LAs). Over the past year, the teams have supported SFBB, assisting in workshops for enforcement staff around the UK and feeding back suggestions from local food groups to the SFBB team in London. The regional teams also support local authorities in their regulatory work and promote other key Agency priorities. The Agency hosted a regional seminar in the south east of England in November to highlight good Gavin Steadman, Medway Council, coaching work with the Agency. practice and sustainability in on SFBB and cultural diversity ‘We have had 1,580 delegates implementing SFBB. Almost 60 Adam Spencer, Winchester City through the training courses in 26 officers from over 40 LAs attended. Council, and Mark Hewett, chef at months, with some absolutely Topics covered different approaches the cathedral refectory Winchester brilliant feedback,’ she said. to projects, the successes and Cathedral, on ‘A chef’s experience’ Julian Blackburn introduced the problems. Practical tips were given, Alex Lisle, Reigate and Banstead, on multi-language SFBB DVD, such as the value of communicating Delivering SFBB through partnership and adaptations for particular with businesses via newsletters. ‘This event benefited from some sectors, such as care homes and Julian Blackburn, head of the high quality speakers, not only from childminders. Agency’s SFBB Team, provided local authorities but also from a One of the major questions was background and news of its work. thriving food business,’ seminar how SFBB can be sustained after the LA representatives discussed in chair Alan Harvey, FSA South East end of grants. Delegates looked into small groups the future Regional Co-ordinator, said. The ways of ensuring that SFBB work sustainability of SFBB. Ideas from message was that, ‘ensuring food was embedded in LAs’ approaches the session included: adding SFBB safety will always remain a to their enforcement responsibilities. into current food hygiene training paramount concern for the FSA. It There was discussion about programmes of local catering also demonstrated the valuable role alternative resources, such as colleges/schools, incorporating SFBB local authority colleagues have in economic development units and BETTER BUSINESS SAFER FOOD in economic advice through Business relation to SFBB.’ further education colleges. Link, and engaging community The most recent SFBB seminar, for At the end of the day, Sarah East Midlands’ participants discussed how to embed SFBB in enforcement responsibilities groups. The delegates said that it was the East Midlands, was held in Moule from Nottingham City important to keep the SFBB packs Nottingham in December. Forty-five Council commented: ‘I have found a free and suggested a central register LA delegates looked at delivering renewed commitment to SFBB and of coaches with language skills. SFBB in ways that would meet the will investigate pooling resources The seminar featured needs of local enforcement with other LAs in the county to presentations from a variety of communities and food businesses. sustain success.’ projects including: The speakers included Sarah Commenting on the seminars, Cairns, from Mansfield, who shared Sharon Young of the FSA’s regional the experience of targeting ethnic unit said: ‘Inviting to regional events businesses, and Graham Cox and LAs that have not received SFBB Michelle Rudkin from Rushcliffe, grant funding has provided them who discussed their project, which is with an excellent opportunity to find linked to their ‘Scores on the Doors’ out what others have been scheme for food establishments. developing and delivering. Owen Green, owner of The ‘LAs do not always have the London Road Bakery in Bolsover, resources to deliver training in other spoke on SFBB both as a training languages but working at regional tool and to ensure compliance with level can provide the economies of food safety requirements. scale to make it viable. Kirstie Trasler, of Highfield Ltd, ‘Such an approach to SFFB is emphasised the input of participants being currently piloted in the north in a presentation on the company’s west of England.’ Bristol: local coaches crucial for catering Interactive DVD Safer food, better business to complement Safer food, better business 2 Training local business leaders in minority city’s Chinese and Bangladeshi associations. ethnic communities has been crucial in ‘Our plan to train members of the local implementing SFBB in smaller food community as coaches has been the key to establishments across Bristol. our success,’ said Tony Creasy, Senior The city’s Food Safety Team bid for FSA Environmental Health Officer in Bristol, funding, emphasising the recruitment of who co-ordinated the South Asian and C-rated catering businesses and using SFBB Chinese part of the project. ‘Our to engage with minority ethnic food Bangladeshi coach is a restaurant owner, concerns. The team also wanted to develop ex-chair of the local Bangladesh Association, capacity to help the project continue once and a food safety trainer. He can speak current funding had ended. Bengali, Urdu and Punjabi, and his The safer food, better business interactive Bengali, Urdu, Cantonese, Somali, Turkish knowledge of South Asian cuisines and DVD is nearing completion and is due to and Kurdish are the predominant languages practices has proved invaluable in making be launched in February 2008. in over two-thirds of C-rated premises. SFBB relevant.’ It is designed to be played on a An experienced contractor took on most Businesses began completing the safe computer or DVD player and is available of the work with English-speaking method sheets in workshops. Some with voiceovers in 16 languages, common businesses. The food safety team then Bangladeshi businesses needed additional to small catering and retail businesses, focused on minority ethnic businesses and coaching to become familiar with the reflecting the need to train people from supporting community partners. Links with pack, so extra group workshops were diverse communities. community partners were used to tackle arranged between seminars and one-to-one The DVD content will also be available high levels of enforcement in businesses coaching visits. on the web and the videos can be serving Chinese, South Asian and Somali Tony Creasy added: ‘My health promotion watched live online or downloaded for cuisines. One team member co-ordinated experience has made me appreciate the future use when a connection to the these parts of the project. All the team and barriers that some businesses experience Internet is not available. three community participants were trained when dealing with the council. I thought it The SFBB interactive DVD package as SFBB coaches. was important for people to meet me and to consists of an A4 leaflet and a disc with Sustaining the project beyond its funding be honest about their thoughts on SFBB. an insert explaining how to use the DVD; was approached using the Chinese and I’ve been encouraged by the response, and these are contained in a wallet that is South Asian packs, and by developing my initial impression is that our relationship designed to fit in the SFBB pack. capacity within the team and its community with the local Chinese, Bengali, and Somali The A4 leaflet is called ‘Working with partners, especially through links with the business communities has improved.’ Stong visuals stress the main messages food? What you need to know before you start’. It is aimed at staff in catering and retail businesses and is designed to cover personal hygiene basics such as ‘How to wash hands’. The key messages are shown in a strong visual format using minimal text. Safer food, better business coach Saleh Ahmed, standing, with, left, Amit Lakhani, one of the owners of the Myristica restaurant in Bristol, at one of the group coaching sessions Care home diary peeps into future Safer food, better business 3 Bootle school’s shining example Voluntary mentoring works well if the LA has the resources to target particular types of catering businesses When North Kesteven District Council’s environmental health officers wanted to spread the word about SFBB, a small group of local businesses were invited to lead the way. Hazel Carelton, left, and Teresa Cross, saving time, money and paper Among them was Holmleigh Care Home, which provides residential, respite and day care for 35 people. Holmleigh had followed a diary system for several years but it was in need of an update. Training on SFBB was delivered in two sessions held at Holmleigh. Hazel Carelton, the home’s manager, said: ‘Teresa Cross, our chef, and I, were taken through the format, and we were shown the type of things that we should be entering in the diary. By the end of the first session we felt comfortable with the new concept.’ Teresa Cross said: ‘The support that we have had has been very, very good.’ easier and is less costly in the long run’. It well if the local authority has the also saves her and Teresa a lot of surplus resources to target particular types of paperwork as everything is in one place. catering businesses. Outstanding sections and training records Hazel calls the whole system her ‘kitchen The local authority EHO has since shown were completed at the second session. ‘It care plan’ as ‘all the residents require a plan the staff at Holmleigh the draft version of saves time and money and it’s jargon free,’ of care – so does the kitchen.’ the additional pages that have been designed says Hazel, adding: ‘Now there is no excuse North Kesteven District Council has asked specifically for residential care homes and for new members of staff to claim that they Hazel to attend roadshows on SFBB Hazel feels this will ‘give a complete picture do not know what goes on in the kitchen.’ targeted at similar enterprises. This of how they tackle food safety in a high Hazel believes that staff training is ‘made voluntary mentoring approach works very risk environment’. When Bootle High School decided to Karen Beer, Principal Environmental provide its school meals in-house, catering Health Officer at Sefton Council, Norma Owens, above left and in action, has used the SFBB pack to train her kitchen staff manager Norma Owens and her team took commented: ‘Norma and her team have up the challenge using SFBB. been really enthusiastic about SFBB. They Norma completed the advanced food have implemented it really well and hygiene course, demonstrating the completed the pack and use the diary to underpinning knowledge needed to run a manage food safety in their kitchen. I’m school kitchen. really pleased with what they have done SFBB gave a structure for assuring safe and it shows that SFBB really works.’ catering, and Norma found that the toolkit complemented her style of cooking perfectly. Many of the school’s 700 pupils come from socially deprived backgrounds and one in three pupils are on free school meals, so a healthy lunch in the middle of the day is essential. Norma guarantees this by cooking from scratch. She has developed safe methods for each dish and has used the pack to train her kitchen staff. ‘I’m not the brightest bulb in the pack but SFBB is all common sense and so easy to use,’ she said. SFBB training – a real catch for Norfolk fish shop 4 Safer food, better business No present like time for fenland caravan park SFBB pack provides ‘refreshment’ in tea rooms Officially certified as an SFBB Champion Business – one piece of paper that won’t end up as chip wrapping SFBB has led to a major increase in turnover for one Norfolk concern. Landamore’s Fish Shop, in Coltishall, was the first business in Broadland to complete the SFBB evaluation process and to receive a certificate of compliance. Mark Landamore and his sister, Jane Ballard, run the business – a family concern that started 44 years ago – serving traditional fish and chips to regular local customers and passing trade. Their time in charge of the shop has not been without incident: among the early setbacks was a gas explosion that demolished the building next door and severely affected their own business. After attending one of the first seminars on SFBB in 2006, Landamore’s became an SFBB Champion Business for the fish and chip sector. Mark Landamore said: ‘Safer food, He added that they found the subsequent which generated a great deal of interest better business is a simple and highly coaching visit very helpful in implementing from the local population and brought effective way for small businesses to the SFBB pack. new customers to the shop. They estimate implement food hygiene regulations and The Landamores talked about their that turnover has risen by 20% as a result and develop best practices.’ involvement with SFBB in local papers, they have retained their new customers. The SFBB pack has helped one caravan records of her fridge and freezer members of staff understand the control park manager save 30 minutes a day. temperatures but was always aware that measures specifically relevant to the food Diane Griib opened the Virginia Lake this was a time-consuming procedure. operation at the park. She finds the Caravan Park in Norfolk, in 1990. When Since she started using SFBB earlier this language of the pack particularly useful as the site began serving food in the clubhouse year Diane reckons that she has saved 30 it is in such a plain and straightforward in 1996, it was Diane’s first experience of minutes a day on temperature recording style. Asked if she could find any Ashwood Nurseries’ Tea Room: small shoots of running a food business. alone – or at least 15 hours most months. drawbacks with the pack she said: ‘No. I SFBB have blossomed into better teamwork She had always kept meticulous daily Diane uses the pack to ensure that new think it’s brilliant!’ Implementing SFBB can mean increased workshops and individual coaching sessions confidence in the business’s food safety to help businesses to implement SFBB (with approach, better training and more efficient a grant of more than £44,000 from the FSA). use of resources. The daily diary, used for record-keeping, That is the experience of one of the first only takes Ruth a few minutes each day. She businesses successfully to implement SFBB, and her team enjoyed completing the pack Ashwood Nurseries’ Tea Room in and recommend it to other business Ashwood, South Staffordshire. operators. ‘It is nothing to be frightened of, The tea room catering manager, Ruth it has taken a lot of pressure off me and Cartwright, said that she had worried about given me the confidence that our systems are complying with the new EU requirement to working to ensure food safety.’ document food safety management: ‘I was Ruth had read about the SFBB pack in concerned about where to start and how previous editions of the Food Safety long it would take me,’ she said. Newsletter issued by South Staffordshire Her view was changed by support and District Council. She said it took only a few training provided by South Staffordshire hours to complete the pack, it encouraged District Council. The council provided everyone to work as a team and it was very Training sounded too good to be true East Northants: Pizza 2 Go goes ‘all the way’ Safer food, better business 5 Introducing ‘Scores on the Doors’ first The college partner was chosen because it: we went straight to coaching, following would have made it easier to implement specialises in business training solutions agreement with the FSA. Local authorities SFBB, according to a Shropshire food and uses locally based trainers, which enhances also contacted businesses to encourage safety manager. the local skill base bookings – with some success.’ ‘I believe it would have been easier to used coaches with a catering background He outlined some of the other difficulties recruit businesses because Scores on the already provided food safety training, they had encountered: for example, Doors would give caterers the added which could lead on to sustainable inevitably, some caterers did not continue to incentive to improve their performance,’ training opportunities at the end of the maintain the workbook and they were given said Ron Muirhead, food and safety project funding. further guidance; administration of the manager for Shrewsbury and Atcham The local authority partners provided a project was more time-consuming than Borough Council. database of eligible businesses and the college anticipated because of the coordination He was reflecting on the experience of arranged workshops and coaching visits. needed with four partners; many businesses introducing Safer food, better business After a good start, the numbers of postponed coaching visits, causing problems training to caterers in the northern half delegates at workshops fell away. The with milestone completion. of Shropshire. college had difficulties selling free training All of these difficulties were overcome in The initiative is being delivered locally in a because businesses either considered it a the end. joint project between Shrewsbury and marketing ploy or assumed the training it Evaluation of SFBB in coached businesses Atcham, Oswestry, and North Shropshire offered would be of poor quality. has shown that they welcomed especially the councils, all working with Walford and Ron Muirhead said: ‘Attendance improved practical approach from trainers with a North Shropshire College. with a switch to more desirable venues; then catering background. Mr and Mrs Yilmaz, the owners of the Pizza new practices but were not sure how to make really helped us to be more organised. 2 Go takeaway, found out about Safer food, it work for their business. Previously, it was all in my head, the better business when a pack was delivered to Mr Yilmaz said: ‘The seminar was really suppliers, delivery dates and times etc, but their business by an environmental health good as the businesses learnt a lot from each now it is written down so that everyone officer from East Northamptonshire District other. It put our minds at rest too as most knows what is happening in the business. Council and they had a letter telling them people were experiencing the same problems Mr and Mrs Yilmaz commented that if there was a change in the law and offering so I didn’t feel so alone.’ Safer food, better business was not available, free training. Safer food, better business has been they would have really struggled to organise They said: ‘Small businesses like us can’t extremely helpful to Pizza 2 Go, as without it themselves and it would have taken a long afford to pay for consultants so we were they felt it would have been very difficult to time for them to comply. happy that we could attend a seminar and get comply with the new legislation. Mrs Yilmaz They said they could not have complied coaching at no cost.’ commented: ‘It is good that it is all in one fully with the new legislation without it. The seminar took about half a day and then pack, as it means you don’t have temperature They are happy to recommend the pack to they received one-to-one coaching sessions – records in one place, suppliers’ details in other businesses and to advise others to ask the first one took place about two months another place and other checks on bits of their local environmental health teams to after the seminar and lasted about two hours. paper all over the place, and it can be support them to fill out the pack. The second visit was a month after this and tailored to suit your business.’ ‘Safer food, better business helps you to lasted for about 30 minutes. They consider Mr Yilmaz said that it has helped his make sure that you are making food safely that the coaching visits were very important, business by ‘using the pack as a training tool and it also helps to protect your business because after the seminar they felt that they and knowing that our staff can follow the from allegations that you are not cooking understood why they had to implement the instructions. The layout of the pack has your food properly.’ Catering manager Ruth Cartwright, centre, with pastry chef Steven Walker and head chef Stephen Brinicombe useful for staff training, especially highlighting issues where retraining was necessary. ‘SFBB made us think about what we were doing and what changes we could make to improve food safety. Good food safety is vitally important to me and this business, and the pack provided a useful refresher.’ Throughout the year, operators of small to medium-sized catering businesses are being invited to attend an SFBB workshop in South Staffordshire. At the workshop, participants signed up to the individual follow-up coaching sessions, which take place at each business’ premises. At these sessions, the trainer spends up to three hours helping the business to adapt the SFBB pack to cover the particular hazards associated with food preparation and handling processes in that setting. The professional approach to making SFBB work Safer food, better business Implemention – a trainer’s tale 6 Training consultancy CMi has been involved closely with the company during the have asked CMi to continue supporting their with the national roll-out of SFBB since its business recruitment activities. businesses by providing small, interactive development and has worked with more Attendance rates have also increased workshops with follow-up coaching or direct than 150 local authorities (LAs), supporting wherever authorities have actively promoted coaching visits where required. in excess of 20,000 businesses, writes Julie SFBB through local publicity and during As the FSA’s contracted framework Munn from CMi. routine inspections, have contacted seminar provider, CMi will continue to be involved The CMi team of 140 SFBB coaches delegates two days before the seminar and in the grant-funded roll-out of SFBB provides nationwide cover. The use of have followed up promptly on any ‘no-shows’. nationally. Additionally, we are running coaches who are from a catering background What has been found, however, is that several trials with local authorities whereby and who do not have enforcement once the businesses are at the seminar, 93% businesses can purchase a direct coaching responsibilities provides immense benefits in of them are signing up for a follow-up session at subsidised rates. CMi is also that businesses tend to be far more open when coaching session. embarking on a project with a national pub questioned about their business operations. Another major factor in increasing the company, offering coaching support to One of the biggest challenges faced during the interest in SFBB seminars has been linking tenanted houses not only in SFBB but in operation of the SFBB grant-funded scheme the implementation of a documented food other areas of catering development. has been ensuring the required number of safety management system with Scores on In January, CMi started a series of businesses attend the SFBB seminars. the Doors schemes. Those authorities that seminars and coaching on behalf of Welsh We have experienced a large variation in have launched, or are in the process of local authorities, funded by FSA Wales. seminar attendance across areas of the launching, their schemes are seeing that an country and while business distribution and increased star-rating is a powerful driver for Further information demographics certainly play a part in this, seminar attendance. For more details contact Julie Munn, the better seminar attendance rates have Some of the local authorities that received tel: 07801 039024; been where local authorities have worked funding from the first tranche of grant money email: firstname.lastname@example.org In June 2005, Highfield.co.uk Ltd was many questions raised as to the enforcement awarded a contract by the FSA to provide of non-compliance in relation to food courses to train environmental health premises. Many saw the system as a practitioners (EHPs), technicians, trainers retrograde step to hazard analysis (and its and others who might be involved in the associated paperwork). Did SFBB actually coaching of businesses to implement Safer comply with the regulations? food, better business (SFBB). The trainers often felt like target practice! Initially, the main content of the course However, using coaching skills, we turned Above: a trainer working on behalf of training was to give attendees the full picture of around the concerns with a positive company Hygiene and Safety Management Ltd, why SFBB was needed, the background to approach. After a few months, as experiences takes Bengali speakers through the benefits of SFBB. The company also offers sessions in Urdu, this, familiarisation with the content of the were passed on, and with solid support from Punjabi, Hindi, Tamil, Cantonese, Mandarin, Polish packs and, very importantly, how to take a the FSA team, the trainers were able to – and English. For more details go to: www.hsmanagement.co.uk coaching approach to its implementation, answer questions with positive experiences. writes Kirstie Trasler, lead SFBB trainer The course has changed over the past two from Highfield. and a half years, primarily in response to When putting the course materials together feedback from delegates, but also to keep up it struck me that no matter who you were and to date with what EHPs required, as the what your role was with regards to SFBB, implementation projects moved on. For you really could help a business to make a example, we were able to provide an difference in their approach to food safety. evaluation exercise after six months, as this Environmental health staff who are regularly was being carried out by some authorities. inspecting food premises are already using There has also been a huge change of their communication skills to get messages opinion with regards to SFBB and its across to food business operators. The course implementation. This is now very positive; needed to facilitate the attendees to recognise the examples of successful businesses helps this fact, but also how to channel the skills everyone to understand why SFBB works. It in a slightly different way in order to was written to help food business owners to ‘coach’ SFBB. understand food safety and how they could There was a fair bit of negativity towards help themselves to comply in easy steps – the SFBB pack in the beginning from EHPs. with a little help from their environmental The pack was new; it was not known health practitioner or coach. whether it would be successful. Local authorities had to bid for project resources; Further information many did not feel they had the staffing For more details, go to: resources to give to the project. There were www.highfield.co.uk SFBB to benefit vulnerable groups Safer food, better business 7 A booklet has also been developed for registered childminders who provide meals and/or snacks for young children and babies in a home environment The FSA website – working for you Older people in residential care should benefit from the hygiene methods outlined in SFBB for Care Homes The Food Standards Agency is in the process of developing two new Safer food, better business (SFBB) products based on SFBB for caterers – a supplement for care homes and a booklet for childminders. The ‘Safer food, better business for care homes’ supplement has been developed with involvement from a working group that included representatives from Local Authorities Co-ordinators of Regulatory Services (LACORS), the Commission for Social Care Inspectorate (CSCI), the Department of Health (DH) and local authorities. The supplement includes a revised introduction ‘How to use this supplement’ and three new safe methods that have been developed specifically for small residential care homes, for older and younger people and those with learning difficulties. they should be used with SFBB for caterers changing facilities and pets in the kitchen and not on their own. while food is being prepared The ‘Safer food, better business for Foods that need extra care – making sure childminders’ booklet has been developed certain foods receive special attention, for Safer food, better business for with a working group that includes example, infant formula and honey. different cuisines Smiles all round: looking out for children in care representatives from the National The anticipated launch date for the care Childminders’ Association (NCMA), homes material is spring 2008, with the Safer food, better business for retailers National Association of Childminders childminders’ booklet following after that. Information Services (NACIS), the Pre- school Learning Alliance, Ofsted, LACORS and local authorities. The guidance was originally developed for childminders and nurseries, but feedback Bacteria Bite Business Safer food, better business in from the working group strongly indicated other languages The new safe methods cover specific the childminders’ and nurseries’ booklet Safer food, better business for caterers activities that occur in the care home should be split into two as it was felt environment. They include: the booklet could possibly be overwhelming Extra care – protecting food from other for childminders and insufficient for activities in the care home, for example, nurseries. cleaning up accidents and laundry The booklet has now been developed Gift Food – food from family and friends specifically for registered childminders who and donations from supermarkets provide meals and/or snacks for young or charities children and babies in a home environment. Mini-kitchens – food preparation areas It is adapted from SFBB for caterers and and storage away from the main kitchen. includes new guidance on: To ensure these safe methods provide a Extra care – protecting food from certain complete food safety management system, child care activities, for example, nappy The Food Standards Agency is continually takeaways, comply with regulations developing its websites to ensure that they introduced in January 2006. meet the needs of all stakeholders. This section describes Safer food, better A Safer food, better business page for business packs adapted for small catering retailers and caterers can be found on the This section has details on the safety businesses, such as restaurants and Agency’s food.gov.uk website at: management pack developed to help retail takeaways, that serve either Chinese www.food.gov.uk/sfbb businesses across the UK comply with new cuisine or Indian, Pakistani, Bangladeshi The page, see below for more details, regulations introduced in January 2006. and Sri Lankan cuisines. provides information of interest to a range of businesses. The FSA’s Bacteria Bite Business video demonstrates the importance of good food Safer food, better business for Chinese This section includes information about hygiene, focusing on the 4 Cs (Cleaning, cuisine is available in traditional Chinese the food safety management pack Cooking, Chilling and Cross- and both Safer food, better business for developed to help small catering contamination). This is also available to caterers and Safer food, better business for businesses, such as restaurants, cafés and view online. retailers have been translated into Welsh. Food safety is good business 8 Safer food, better business Local authority feedback shows that progress is particularly effective where links are made with local stakeholders such as trade bodies and local community Businesses say that they are safer, more that implementing SFBB had led to 75 per cent industry compliance in food profitable and more effective following the improved food safety practices, 70 per cent safety management procedures by the end introduction of improved food safety said that their businesses were more of 2010. procedures. effective commercially as a result, and 45 Particularly hard to reach sectors, such as That is the conclusion of research into the per cent reported increased profits, largely takeaways, small hotels and bed and impact of Safer food, better business (SFBB). because of improved consistency, better breakfast accommodation, will need The results provide strong evidence that stock control, less wastage and better staff attention. LAs say that the approach must having effective food safety management training. ‘It has given me peace of mind also address ways of reaching communities improves performance, demonstrating the knowing everything is running well and where there are language and other ‘better business’ angle of SFBB. staff are well trained,’ one respondent communication issues, and there must be a The vast majority of businesses reported commented. shared understanding of different cuisines. The evaluation, which was reported to the FSA board in December 2007, looked at the programme from three perspectives. In the first, the Central Office of Information investigated the effect of implementing a food safety management system from the perspective of 1,143 small catering and retail businesses in the UK. The evaluations will help prioritise future work This found that nine out of ten businesses felt that the time spent on implementing a food safety management system was ‘about right’. Next, an independent academic review of final reports from local authority (LA) projects, using the first tranche of grants, LAs and businesses themselves are clear showed that where support is provided to that, together with the guidance packs, one- businesses through the SFBB grant to-one coaching in the business premises is programme, 66 per cent of businesses were the most effective support. broadly compliant and the remainder were LA feedback shows that progress is generally making progress towards particularly effective where links are made compliance. with local stakeholders such as trade bodies Finally, LAs completed a questionnaire and local community groups. exploring compliance among food Many projects established and developed businesses in implementing food safety effective local partnership working, which management. It found that this had has helped to build capacity for future improved from 30 per cent in 2002 to 48 collaborative work. per cent in 2007. The findings from the three evaluation The evaluations also highlighted those exercises will help the Agency analyse sectors of the industry that require more progress so far and decide on priorities for effort if the Agency is to reach its target of the future programme.