CORONAVIRUS UPDATE 13TH AUGUST 2021

Meat Managers Hygiene and HACCP Course

6-8th September 2021 (Only one space left)
27-29 September 2021 (Only One space left)
Please get in touch if either dates are suitable!
It is a legal requirement 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 a video meetings in September.
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!
Cost is £250 per candidate.
The course content is available on request.

OUR PREVIOUS 3 SESSIONS IN APRIL AND MAY ACHIEVED A 95% PASS RATE!

If you would like to find out more or register yourself or someone in your business on the course, please e-mail Claire Simpson [email protected]

Food Standards Scotland Food Business Covid update

The Food Standards Scotland COVID-19 webpage has now been updated in light of the published Scottish Government central safer workplaces guidance, which has replaced all individual sectoral guidance documents. This guidance came into effect 9th Aug 2021 and aims to support business and workplaces to reduce the risk of COVID-19.

FSS food specific sector guidance has been removed from the webpage, however their risk assessment tool and IMT outbreak guidance has been updated to assist FBOs to reduce risk and support staff and customers: COVID-19 Guidance for Food Business Operators and Their Employees | Food Standards Scotland. the food businesses guidance has now been archived.

In addition to the Scottish Government safer workplaces guidance, Scottish Government have produced central guidance on how to stay safe and help prevent the spread of COVID-19.
REMEMBER YOU WILL STILL NEED TO HAVE A COVID RISK ASSESSMENT THAT REFLECTS THE PROTOCOLS IN YOUR BUSINESS!
We have been advised that each business will have to decide what protocols to keep and which ones to remove safely. Each business is different regarding size and numbers of staff working.
If you decide to allow more customers into the premises, then your covid risk assessment must reflect this and ensure that facemasks are worn by those who are not exempt.
If you are removing screens between customers and staff, then you will have to ensure that face coverings are worn instead.
Ultimately, the relaxing of the covid regulations will mean that business owners still must show they have taken all reasonable precautions to protect staff and customers so it may be that the protocols you have in place currently will be the best option going forward for the time being.

If you need to discuss any of this, please contact Gordon or Bruce.

Update to e-mail contact details
As we have now completed the process of changing the name of the organisation to “Scottish Craft Butchers” we have also taken to opportunity to change our e-mail addresses to reflect this.
Please note the new e-mail contact details for Gordon and Bruce below.
Our mobile numbers remain the same.

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

The Scottish Craft Butchers office in Perth is staffed every weekday.

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.