Do I need Intermediate Hygiene Certificate?

Although the current industry guidance -Butchers Shop Licensing Supplement to the Retail Guide (Scotland) – represents good practice, with a change in the legislation in 2004 there is no longer a legal requirement for butcher's to have attended specific certificated training. Therefore Local Authorities cannot require butchers to have attended either the Intermediate Hygiene or Intermediate HACCP courses.

FSS update 15/01/18
With regard to the need to be re-certificated for Intermediate Hygiene, there is no requirement stated for this, however in some circumstances depending on the business compliance and the employee expressed knowledge an officer may consider recommending re-training, it would therefore depend on the circumstances. ENDS

The training requirements of EC Regulation 852/2004 are:

Food business operators are to ensure:
1. that food handlers are supervised and instructed and/or trained in food hygiene matters commensurate with their work activity.
2. that those responsible for the development and maintenance of the procedure referred to in Article 5(1) of this Regulation or for the operation of relevant guides have received adequate training in the application of the HACCP principles. and
3. compliance with any requirements of national law concerning training programmes for persons working in certain food sectors (there are none that apply to butchers).

FSA wrote to all Local Authorities in 2007 to remind them that certificated training could not be insisted upon (see pdf linked).

Certificated training cannot be required but may of course be recommended as a means of demonstrating that the food business is complying with the training requirements.

Intermediate HACCP courses are organised by Scottish Meat Training.
Tel: Claire 01738 637785 to register your interest.