CORONAVIRUS UPDATE 12TH March 2021 - Scottish Craft Butchers

COVID-19 National minute's silence to take place on 23 March

Health Secretary, Ms Freeman says today marks the first confirmed loss of life in Scotland to the virus.

She adds: “In every corner of our nation this pandemic has brought grief and heartache over the last year.”

The health secretary confirms that a national minute's silence will be held on 23 March, the anniversary of lockdown.

She adds: “We will set out further remembrance plans shortly.”

As of 08:30 today, 1,844,636 people had received their first dose of the vaccine, an increase of 18,836 since yesterday.
In addition, 149,409 received their second dose, an increase of 7,976 since Thursday.
The health secretary adds that:
97% of 65 year olds
47% of 60-64
38% of 50-59
31% of 50-54 year-olds have all received a first dose
Up to four adults from two different households are now able to meet in any outdoor space – including in private gardens

New National Minimum Wage Rates.
Rates from 1 April 2021
These rates are for the National Living Wage (for those aged 23 and over) and the National Minimum Wage (for those of at least school leaving age) from 1 April 2021.
23 and over 21 to 22 18 to 20 Under 18 Apprentice
April 2021 (new rate) Â£8.91 Â£8.36 Â£6.56 Â£4.62 Â£4.30
Previous rates
The following rates were for the National Living Wage (for those aged 25 and over) and the National Minimum Wage (for those of at least school leaving age) from April 2016.
25 and over 21 to 24 18 to 20 Under 18 Apprentice
April 2019 to March 2020 Â£8.21 Â£7.70 Â£6.15 Â£4.35 Â£3.90

QMS Veganuary Unwrapped 2021

In January 2021, meat sales in Scotland exceeded Â£31.6 million, 29% higher than the same period last year. On the other hand, less than 1% of the UK population participated in Veganuary, with a completion rate of 18%.

Following on from these successes, and the success of our Veganuary pack 'Having Positive Conversations About Red Meat', we're encouraging everyone in our industry to continue to have positive and productive conversations about the Scotch Difference and sustainability in the red meat industry.

We've created our 'Veganuary Unwrapped' toolkit in order to do just that, and showcase the benefits of the red meat industry.
VIEW HERE

Meat Managers Hygiene and HACCP Course

It is increasingly important to make sure that our businesses have an operational and auditable food safety management system in place.
We have traditionally held our Meat Managers Hygiene and HACCP courses in one location on one day. These have been held throughout the country and have proven very popular and useful in the development of individuals within the business who are required to take responsibility for the implementation of the HACCP system.
The courses have been delivered by Verner Wheelock.
Paul Bache has presented these courses for many years on behalf of Scottish Craft Butchers and the certificates issued are recognised by the local authority environmental health officers.
Due to the current restrictions, we cannot hold face to face courses.
Therefore, we have decided to offer the course online during video meetings in April and May
The format will be 3 x afternoons (3 hours each session) on a Monday, Tuesday and Wednesday with a maximum of 7 places. Each candidate will have to attend all 3 sessions!
If you would like to find out more or register yourself or someone in your business on the course, please contact Claire on 01738 637785 or e-mail [email protected]

Dalziel Online

Dalziel invite you to visit

www.dalziel-online.co.uk

as an alternative for placing orders and to view their extensive product catalogue.

The Scottish Craft Butchers office in Perth is now closed following government guidelines.
We will be available to our members to answer any queries via email or by mobile phone and will be available out of office hours for any members wanting to contact us.
Our contact details are below

Gordon King: [email protected] 07917524313
Bruce McCall: [email protected] 07834490922