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Safe food handling for butchers - Food Standards Agency

SAFE food handling FOR butchers // Foreword // SAFE food handling FOR BUTCHERSFOREWORDIn January 2006, European changes to food hygiene legislation required that all food businesses, including butchers , apply food safety management procedures based on the principles of Hazard Analysis and Critical Control Points [HACCP] to their assist business, Environmental Health Officers and the food Standards Agency along with consultation from the butchers sector, worked together to produce this guide, Safe food handling for butchers .

operation from delivery to cooking and service of food to your customers. • Complete the section on Food Allergies on pages 83-89 and again tick the controls and checks you have introduced. Again these controls apply to all steps in your business. Throughout the plan you will see references to food safety records, further information is given

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