Transcription of Safe food handling for butchers - Food Standards Agency
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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 .
maintain a permanent procedure or procedures based on HACCP [Hazard Analysis Critical Control Point] principles. During routine visits to your business your local Environmental Health Officer [EHO] will be assessing how you comply with this requirement. The document is based on the principles of HACCP. This is a process that helps you look at ...
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