CORONAVIRUS UPDATE 26TH February 2021

VP/MAP C.Bot Shelf-life Guidance FSS Update

The safety and shelf-life of vacuum and modified atmosphere packed chilled foods with respect to non-proteolytic Clostridium botulinum' guidance was amended in December to no longer apply to chilled fresh beef, lamb and pork without added ingredients or further processing beyond cutting, packing, chilling, freezing, and quick-freezing.
FBOs producing these products are now responsible for identifying and applying safe shelf-lives for these products, rather than applying the 10-day shelf-life set out in the guidance
However, to support small and medium sized businesses which may not have resource and expertise to identify a suitable shelf-life for their VP/MAP chilled fresh beef, lamb and pork, the guidance may continue to be applied to their products but with a maximum 13-day shelf-life, rather than the original 10 days
The amendment of the guidance was completed following an extensive review carried out by a joint FSA-FSS-Industry working group, as well as a public consultation
Updated guidance can be found here: Vacuum and modified atmosphere packed chilled foods guidance | Food Standards Scotland
– Updated guidance can be found here: Vacuum and modified atmosphere packed chilled foods guidance | Food Standards Scotland

Mass covid testing of employees in the food industry

Food Standards Scotland have informed us today that they will accept interest from businesses in the food industry with 20-50 employees to participate in the employee COVID-19 testing program.
It had been previously stated that applications could only be from businesses with over 50 employees.
The cost for this is being met by the Scottish Government for the next 9 months. A lateral flow test will be carried out with any positive tests from that being sent for the PCR test to confirm.
Businesses can apply to participate by e-mail to [email protected] or [email protected] who will take your interest forward.
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!
The course content is attached!
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