MEMBERS UPDATE – 25TH AUGUST 2023

Women in Meat Awards 2023 voting closes 29th August!

We would like to ask members to get behind this year's nominees for the above awards.
There are Scottish Craft Butchers members nominated in various categories and it would be great if we could encourage and get behind the nominees from Scotland.

Scottish Craft Butchers nominees are

Ariane Bennett in the Craft Butcher category
Wendy McKay, Bakery manager, John M Munro Butcher in the Craft Butchery category
Sarah Frew in the Training & Education category
Laura Black in the Independent Retailing category
Lynne Struthers in the Foodservice (Catering Butcher) category
Katherine Wernsen-Towler, Technical Director, Simon Howie Foods in the Manufacturing / Processing category

Voting closes on the 29th August .
Link to the voting below
Vote in the 2023 Women in Meat Industry Awards | Women in Meat Industry Awards
womeninmeatawards.com

Consultation on amending the maximum levy rates in the Quality Meat Scotland Order 2008

Dear stakeholder,

We are carrying out a targeted consultation seeking any comments or views from stakeholders on changes to the maximum levy rates that are within the Quality Meat Scotland Order. If you wish to comment on any aspect, please send your response to [email protected]

Quality Meat Scotland (QMS) was established in its current form by the Quality Meat Scotland Order 2008 (QMS Order). It can however trace its roots back to the establishment of the Meat and Livestock Commission under the Agriculture Act 1967. The 1967 Act also provided for the introduction of levies to meet the Commission's expenses, which was set out through the Meat and Livestock Commission Levy Scheme (Confirmation) Order 1968. In short, red meat industry levies have been in place since the late 1960s.

The QMS Order establishes the maximum QMS levy rates. The QMS Order also requires Scottish Ministers to approve the proposed levy rates annually. The table below sets out the current levy rates and the maximum levy rates.

Producer Levy
(£ per head) Slaughterer or exporter levy (£ per head) Total maximum levy
(£ per head)
Species Maximum in Order Current Maximum in Order Current Maximum in Order Current
Cattle
(except calves) 5.25 4.20 1.75 1.30 7.00 5.50
Calf* 0.50 0.07 0.50 0.07 1.00 0.14
Sheep 0.60 0.60 0.20 0.20 0.80 0.80
Pigs 1.075 1.02 0.275 0.24 1.35 1.26
*exported at under 6 months of age or carcase weight < 68kg The levy charged on cattle, sheep and pigs by QMS has not changed since 2010. The current rate of applied levy for sheep is at the maximum rate allowed under the QMS Order and the rate of levy applied to pigs is close to the current levy maximum rate. For QMS to consider increasing the levy rates collected, an increase to the maximum rates in the Order is required. For awareness, AHDB are consulting on increasing the levy from the next financial year, with HCC having increased their levy rates at the start of this year. Taking into consideration all of the above, an increase to the levy ceilings in the QMS Order is proposed as below: Producer levy
(£ per head) Slaughterer or exporter levy (£ per head) Total levy ceiling
(£ per head)
Cattle 9.00 3.00 12.00
Calves 0.50 0.50 1.00
Sheep 1.50 0.50 2.00
Pigs 2.40 0.60 3.00

Please Note: This consultation refers only to increasing the maximum levy rates in the QMS Order. These changes are being proposed to facilitate any increase that QMS may introduce over, at least, the next 10-year period. Any increases to the actual levy rates collected requires QMS to carry out their own consultation with levy payers and stakeholders. QMS have said it is their intention to carry out a wider levy payer engagement exercise this winter around the delivery and funding of their new 5 year strategy.

Please send your response to [email protected]

The closing date for this consultation is the 1/9/2023 at 12.00pm

Scottish Craft Butchers Trip to Dalesman 25th – 26th Sept

All spaces on this trip have now been allocated.

We look forward to visiting Dalesman Headquarters and the shops included in the itinerary.

Thanks to everyone who expressed an interest.

Meat Managers Hygiene and HACCP Course BOOK NOW!

27th September 2023 – 9am to 4.30pm
Venue – Scottish Craft Butchers Office, 8/10 Needless Road, Perth PH2 0JW
Lunch is provided.

Legislation sets out general rules that make clear that primary responsibility for food safety within a food business lies with the operator. It is therefore necessary to ensure that food safety procedures prevail in the business and are being carried out effectively.
Food safety management using HACCP provides the best way to achieve this.

MMH&HACCP course was and still is a bespoke course for retail butchers/Farm Shops, etc., it was specifically put together by the Meat and Livestock Commission (and now the Meat Training Council) for the training in food hygiene and the production and implementation of HACCP for this sector, the Department of Health commissioned it under a government funded project
It is recognised throughout the UK and has been delivered (and still is being delivered) throughout this sector, indeed many Local Authorities have asked for this course to be delivered to their butchers, as it is meat and meat product specific.
This course is intense but delivered over just one day.
It is certificated by the Institute of Meat.

The content is specific to the retail Butcher/farm shop operation.

Course content outlines:
• Overview to Principles of Food Safety and Hygiene
• Understanding HACCP Terminology
• The Seven HACCP Principles
• Identifying Hazards
• Identifying Controls and CCPs
• The HACCP Template
• Monitoring Procedures and Corrective Actions
• Validation, Verification and Review Procedures
• Group Workshop
• Multiple-Choice Paper and Work Based Assessment

A training pack is provided for each business.
The pack contains:
• Guidance notes.
• Blank HACCP template.
• Example cooked meat HACCP Plan
• CD ROM containing blank HACCP template and forms

Paper Master copies of blank HACCP template and forms
The course will be delivered by Julien Pursglove MB-F.Inst.M, MIFST from Lumentis Consultancy Limited

Shop for Lease
SHOP FOR LEASE
This shop is for lease through the local council with a low rate
Exempt from rates
Midlothian area.

Genuine interested parties contact Gordon or Bruce Tel: 01738 637472
and your contact details will be passed to the business owner.

Dates for your diary

Regional Meeting Dates

These meetings will commence at 7.15pm and finish at 9.00pm

Monday – 23rd October 2023 – Carfraemill Hotel, Scottish Borders
Tuesday – 24th October 2023 – Garfield House Hotel, Stepps
Wednesday – 25th October 2023 – Laichmoray Hotel, Elgin
Thursday – 26th October 2023 – The Hay Room, Dewars Centre, Perth

Annual General Meeting and Craft Skills Scotland Training Awards

22 November 2023 – The Landmark Hotel, Dundee – 11.00am to 4.00pm

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.