CORONAVIRUS UPDATE 23rd April 2021

How will easing restrictions affect protocols?

We have been asked how the easing of restrictions will impact on businesses and when can we realistically start to remove the controls in place such as screens, masks and social distancing in our businesses. We asked the Scottish Government for advice on this with the response detailed below.

“Whilst the plan is from end of June for a return to level 0 (Coronavirus (COVID-19): timetable for easing restrictions – gov.scot (www.gov.scot)) the first thing for businesses to note is this is not set in stone and is subject to the virus being maintained at a very low level. Anything can change between now and then.

In relation to what will change, we still don't know the ins and outs of it yet. The Scottish Government note that in level 1 “this will allow further relaxation across all areas of the economy and society, while still applying physical distancing and other non-pharmaceutical interventions and the FACTS guidance”. In relation to level 0 there is no mention of FACTS yet.

The First Minister has certainly hinted that physical distancing and face coverings are here to stay, so we would not imagine there's a huge rush to get rid of these and barriers such as screens.
At the “safer restart” meetings there has been no discussion on what level 0 will look like but they have stated a few times that the plan is for a whole national approach when moving between levels.
This week they discussed non-pharmaceutical interventions with Public Health Scotland going through some slides on that, interventions are most useful.
They commented that physical distancing is the best control to stop most transmission routes, and they are currently trying to review the effectiveness of all measures but without a control group (of people not physical distancing for example) it's difficult to obtain this data.

This is the latest published framework levels which clearly still has some level of precaution at level 0 (i.e. face coverings on public transport).”

Easing of restrictions across retail, hospitality and travel going ahead from Monday
The First Minister has confirmed this week that the planned easing of restrictions from Monday will be going ahead.
The most significant easing is obviously the initial re-opening of hospitality.
From Monday 26 April, cafés, pubs and restaurants can re-open, along with tourist accommodation.
Non-essential retail outlets as well as indoor attractions and public buildings such as galleries, museums and libraries can also open.
All of Scotland (mainland and islands) will be in level 3 from Monday.
This also means that the remaining travel restrictions within Scotland will be lifted and travel within the UK will be permitted for any purpose.
If everything continues to go to plan, all of Scotland will move to Level 2 on Monday 17 May.
In hospitality, full outdoor service subject to local licensing can commence on Monday with a maximum of six people from six households in a single group. Service indoors can also start but it is subject to an 8pm curfew, a limit of six people from two households and alcohol cannot be served.

Community Testing

Many local health boards have set up community testing sites which are walk in and can be accessed if the individual has no covid symptoms.
If you do not have symptoms of coronavirus you can access a test if you:
• are part of a group that has been asked to test by your NHS public health team
• live in a community that has been targeted for testing in
Details and locations in each area are below.

https://www.gov.scot/publications/coronavirus-covid-19-getting-tested/pages/no-covid-symptoms/

Prepacked Products for Direct Sale update from FSS

In our previous correspondence we advised that the amendments to the food labelling rules, relating to allergen labelling of prepacked for direct sale (PPDS) food, were due to begin scrutiny in the Scottish Parliament. We can now confirm that the scrutiny period for the Scottish Statutory Instrument has passed and no objections were raised. This means that the labelling changes to prepacked for direct sale food will come into effect from the 1st of October 2021. The regulations can be found via the following link;
The Food Information (Scotland) Amendment Regulations 2021

We are continuing to work on guidance and training material and this will be shared with stakeholders as soon as possible. As part of this work we are considering if guidance should be available in languages other than English. With this in mind, we would like to know if this may be of interest to stakeholders and if so, which languages would be relevant. In the meantime, to help provide some clarity, we have included the interpretation of PPDS below, as well as some examples of what products the new legislation will cover.

What are the changes?

The new Regulations mean that all food businesses who provide PPDS food need to ensure that it carries:

• the name of the food;
• a full list of ingredients; and
• allergen information (emphasised within the list of ingredients).

How will information need to be given?

This information may be provided either on a label attached to, or printed directly on, the packaging. With regards to the use of a quantitative indication (QUID) for products containing meat, following further consideration PPDS food will not have to carry this information on the label. As is currently the case, businesses will continue to have the option to present a QUID on a label attached to the food, or on a notice, ticket or label that is readily discernible and in close proximity to the food.

What does the term PPDS mean?

PPDS food is not classed as prepacked food (to which the full labelling requirements apply) or food packed on the sales premises at the consumer's request or sold loose. PPDS food is any single food item for presentation (to final consumers and to mass caterers) which consists of the food item and packaging which may enclose the food item completely or partially (but in such a way that the contents of the food item cannot be altered) and where the food item is put into packaging before being offered for sale by the same food business (presenting or offering to sell) the food item to the final consumer:
i) on the same premises; or
ii) on the same site[1]; or
iii) on other premises if the food is offered for sale from a moveable and/or temporary premises (such as marquees, market stalls, mobile sales vehicles) and the food is offered for sale by the same food business who packed it.
( [1] In this instance 'site' refers to a building complex such as a shopping centre or airport terminal in which the same food business operates from more than one unit within the building complex.)
PPDS foods may include:
• Sandwiches placed into packaging by the food business and sold from the same premises;
• Foods that are pre-weighed and packed such as cheese or meats from a delicatessen counter or baked goods from an in-store baker;
• Fresh pizzas from a delicatessen counter e.g. on a cardboard tray and wrapped in plastic;
• Boxed salads
• Fast food packed before it is ordered, for example a burger held under a hot lamp where it cannot be altered without opening the packaging.

How can businesses get ready to label food?

Businesses will already be used to identifying and tracking allergen information to provide advice to consumers. Building on this approach will help prepare for labelling food. Having consistent ingredients information and being able to identify changes are key aspects of producing accurate labels and giving consumers the confidence that the food meets their needs.
Businesses may wish to use the free Food Standards Scotland MenuCal tool as part of their preparations. MenuCal supports business with recording their recipes, identifying allergens and managing ingredients. Login to MenuCal | MenuCal | FSS

I hope you find this information helpful, and we will issue further stakeholder updates as the work on guidance progresses.

Meat Managers Hygiene and HACCP Course
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 April and May
The dates we have arranged for the course are: –

Each delegate must complete all 3×3 hour sessions. There is a maximum of 7 delegates per course. The cost is £250 per delegate.

COURSE 3- 10/11/12th May 2021 3pm to 6pm each day. “ONLY 2 SPACES LEFT!

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]

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