CORONAVIRUS UPDATE 17th SEPTEMBER 2021 - Scottish Craft Butchers

Covid Update

Scotland to launch vaccine passports on 1 October
People in Scotland will need proof they have been fully vaccinated before they can enter nightclubs and many large events from 1 October.
The vaccine passport plan was formally approved by Holyrood after the SNP and Greens voted in favour.
Some businesses have complained of a lack of detail about how the scheme will work in practice.
Deputy First Minister John Swinney said the system would reduce the risk of transmission and help prevent venues – many of which have only recently reopened – from having to close again due to Covid.
A paper published by the government on Thursday morning, just hours before the vote in the Scottish Parliament, said officials were still working to define what a nightclub actually is.
And it said evidence was still being gathered about the effectiveness of similar schemes elsewhere in the world.
• I need to prove I'm fully vaccinated – how do I do it?
• What do we know about Scotland's vaccine passport?
The new rules will mean people over the age of 18 in Scotland will need to show they have had both doses of the vaccine before they are allowed entry to:
• Nightclubs and adult entertainment venues
• Unseated indoor live events, with more than 500 people in the audience
• Unseated outdoor live events, with more than 4,000 people in the audience
• Any event, of any nature, which has more than 10,000 people in attendance
It means that many major sporting events – particularly football matches – will be affected, as will concerts and music festivals.
People who have had two vaccines in Scotland can already download or get a paper copy of a certificate with a QR code.

https://www.nhsinform.scot/covid-19-vaccine/after-your-vaccine/get-a-record-of-your-coronavirus-covid-19-vaccination-status

By the end of the month, it is expected that this code will also be available on a new NHS Scotland Status app.
These codes can be scanned at a venue to confirm the user is fully vaccinated.
Anyone who has good reasons for not getting fully vaccinated – including children and people with particular medical conditions – will be exempt.

Autumn Posters will be issued next week

Scottish Craft Butchers Autumn posters will be posted out to members shops next week. The delay in issuing is due to availability of poster tubes. We have now been informed that we will receive the poster tubes by Monday. We will endeavour to get the posters out as soon as possible.
Remind your customers that each poster has a QR code which links to the recipe for each dish on our website.

Your customers may be interested to know that each dish has been cooked and tested by none other than Scotland's National Chef, Gary MacLean, who presented at our last members meeting earlier in the month.

The digital versions, which can be used on scales and screens have been e-mailed out to members previously.

Energy Saving Trust Local Emission Zone ready

Energy Saving Trust is pleased to invite you to a free webinar focused on helping light commercial vehicle (LCV) operators prepare for the low emission zones (LEZs) with approved retrofit solutions:
• Get LEZ ready with LCV retrofit solutions – 14 October 2021, 2pm – 3.30pm.
You will hear from a range of experts in the field, who will discuss:
• LEZ plans for Dundee and Edinburgh.
• Approved retrofit solutions that meet the minimum proposed standards of the LEZs.
• Funding support available through the LEZ Retrofit Fund, funded by Transport Scotland and administered by Energy Saving Trust.
Register and find out more.
SEE ATTACHED DOCUMENT FOR MORE DETAILS!
We look forward to welcoming you on the day!

Reformulation for Health Programme

The Reformulation for Health programme, funded by Scottish Government, is supporting the Scottish food industry by helping manufacturers on the reformulation journey. It is essential for the whole food system to be involved in the reformulation process, so by working together and supporting each link in the chain, we can lead the way in reformulation and health innovation.

To promote a landscape in which reformulation is accessible and achievable we are engaging with multiple stakeholders throughout the process, and we are now pleased to open our Reformul8 Partnership.
We have designed the Reformul8 Partnership to align all stakeholders who can influence and enable reformulation for health. We recognise that while there is a demand on manufacturers for healthier produce, their success is dependent on players upstream and downstream of themselves.

We want to engage with:
• Ingredients manufacturers and suppliers who supply, or are keen to develop their range to supply products that can be used in reformulation to Scotland
• Food and drink manufacturers at any stage of the reformulation process
• Wholesalers, retailers and caterers who procure, promote and sell healthier options
• Stakeholders (academia, trade associations, government agencies) who can support with relevant research, training and policies

Our interactive sign up tool allows you to show your support to our overarching vision 'Helping Scottish food businesses Reformul8 for a healthier future' as well as select stakeholder specific action points (with the opportunity to create your own) to illustrate where you stand in the process and how you can contribute.

This is a key networking opportunity – enjoy the benefits of having your business promoted on the pledge platforms, access to the Reformul8 working group, and connect with other partners. By becoming a Reformul8 Partner your brand will benefit from increased profiling within the Scottish market, and grow your brand integrity by supporting a positive health movement.

We will be in touch following your sign up to discuss your selected action points, how these can be achieved, and any support we can provide.
You will receive a summary of your action points, from which we can develop a case study to promote the positive impact of your contribution.

Meat Managers Hygiene and HACCP Course

27-29 September 2021 (Only One space left)
Please get in touch if suitable for you or a staff member!
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 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 Â£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]

Win an Edikio Ticket Printer
Full details on how to enter here:-

https://www.scobiesdirect.com/BlogDetail.asp?Idx=21

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.