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HACCP in retail butchers

HACCP in retail butchers.

HACCP (Hazard Analysis and Critical Control Point) is a system that helps food business operators look at how they handle food and introduces procedures to make sure the food produced is safe to eat.

Food safety management procedures:

  • all food businesses must develop documented food safety management procedures based on HACCP, this means that businesses must identify where risks to food safety could occur and how they will control those risks
  • in premises that have higher risks, such as butchers handling raw and cooked food, more rigorous procedures will be required with more in depth monitoring and recording requirements. The HACCP Review and Guidance Manual for Retail Butchers, provided by the Meat Training Council, will provide a good starting point to developing your own tailor-made procedures. Details of how to order the pack are available at the bottom of the page
  • it should be noted that packs such as the Agencys Safer food, better business (SFBB) are not appropriate to manage food safety in butchers shops where raw meat and ready-to-eat foods are handled

A good HACCP-based food safety management system should:

  • be integral to the businesses and all members of staff should understand the requirements and what they have to do
  • be tailor made to the needs of the business
  • include procedures for all food activities
  • have procedures that are simple yet comprehensive

What to include:

  • butchers shops will require more in depth record keeping than lower risk food businesses, and the extent and detail of these records will vary depending on the specific activities carried out
  • all activities that could affect food safety should be considered when developing food safety management procedures, including how they are carried out in your premises and how these activities can be managed to ensure food safety

These include:

  • cooking, cooling and subsequent storage times and temperatures
  • controlling cross-contamination from: processes such as slicing and vacuum packing, pests, waste, cleaning and disinfection arrangements, personal hygiene requirements, water quality
  • management of food safety activities, such as: details of suppliers and other traceability arrangements, staff training, complaints
  • maintenance of equipment, including calibration (accuracy) of temperature monitors
  • a record of this information should be held along with a summary of the types and volume of products produced and the processes used and a plan of establishment showing layout, location of equipment with direction of food flow