ButcherSafe

If you're a butcher, or you work in a butcher's shop, this ButcherSafe pack will help.

ButcherSafe is for butchers who handle or produce both raw and ready-to-eat food. This manual places strong emphasis on the control and protection of ready-to-eat food.

By reading this manual and following the instructions, you will be able to develop procedures which will fit your needs, keep food safe and comply with the law.

Action plan

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Four sections

ButcherSafe is split into four main colour-coded sections which link together as shown below. There are also Microsoft Word versions of the pages that you need to use to customise ButcherSafe to reflect what you do in your business.

Introduction

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House rules

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This section contains guidance and templates to help you write your own house rules building on your day-to-day safe working practices. ButcherSafe has these six house rules:

Records

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Guidance and templates for you to use to link in with all the other sections.

Copyright and distribution

The Scottish Food Enforcement Liaison Committee (SFELC) Working Group developed this HACCP-based guidance for butchers. The Food Standards Agency in Scotland (FSAS) has been given the copyright and rights to print and distribute this manual to this sector. Please contact your nearest local authority to request a copy.