Information for Butchers
If you are a butcher or work in a butcher's shop, this section explains what care needs to be taken to ensure the food in the shop or premises is safe.
- Safe Food Handling - Proper cleaning, personal hygiene, temperature control, waste disposal and pest control
- Traceability - Tracing and recording where your food comes from and where it goes
- Labelling and Allergens - Information to be displayed or put on a label
- Additives - What they are and what you need to know about using them
- Supplying other Food Businesses - Extra requirements that may apply and details of exemptions, i.e. MLR
- Legislation - A list of relevant legislation with links to guidance
- Black Pudding - FAQ on use of fresh blood