ButcherSafe

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.

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. – See more at: http://www.foodstandards.gov.scot/butchersafe#sthash.qO6OHdQM.dpuf