Built for how your business actually runs
Every UK hospitality business has the same SFBB requirements to meet and a different day-to-day reality for meeting them. Pick your business type below for what an inspector looks for, the checks that matter most, and how Rated5 fits.
Food safety, built around how a takeaway actually runs
Hot holding, delivery collections, and a late-night close-down that doesn't feel like extra paperwork on top of a busy service.
CafésFood safety that fits a small team wearing every hat
Chilled display cabinets, dairy and cakes, and checks quick enough to fit between serving customers, not something that needs a dedicated person.
PubsFood safety built for a kitchen that isn't always open
Carvery and hot holding, a rotating or part-time kitchen team, and a kitchen checklist you can switch off and back on when trading hours change.
Food trucksFood safety that works even where your food truck doesn't have signal
Built for events with patchy or no connectivity, limited fridge space, and records that don't depend on a generator staying on.
RestaurantsOne diary for every section of your kitchen
Every fridge, hot-hold unit and prep section tracked on its own schedule, with every entry attributed to whoever recorded it, so a shift handover is never a guessing game.