Tough new food safety laws have finally been passed following the recommendations made in the Pennington Group Report, which investigated the circumstances leading to the 1996 Lanarkshire E.coli 0157 food poisoning outbreak – an episode which led to the deaths of 21 people.
From November 1st, most butchers’ shops in England will require a license in order to carry on trading legally.
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The Food Safety (General Food Hygiene) (Butchers’ Shops) Amendment Regulations 2000 were passed on April 3rd this year and require shops handling unwrapped raw meat and placing it on the market for supply or sale with ready to eat foods to obtain an annual license from their local Environmental Health Department.
Definitions
“Raw meat” includes red meat, poultry and game, both fresh and frozen. However, uncooked sausages, bacon or minced meat are NOT legally classed as raw meat.
“Ready to Eat Food” is defined as any food for consumption without further treatment or processing and includes cooked meats, pies, black puddings, confectionery, condiments and salad vegetables. Foods which are normally cooked or undergo further processing, such as raw potatoes or raw shell eggs are not normally considered to be “ready to eat”.
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By GlobalDataWhere do the Regulations Apply?
The regulations cover the following types of premises:-
- Any shop handling unwrapped raw meat and selling it with ready to eat foods (regardless of whether they are sold wrapped or open). This will include most butchers’ shops.
- Fishmongers (many of whom handle unwrapped raw poultry and place it on retail sale) would also be covered by the licensing law if they also sell ready to eat foods, such as cooked prawns.
- Supermarkets, or other mixed business premises with butchery outlets will also require a license if they also handle, store or display ready to eat foods in the same or adjoining part of the premises or if the same equipment/staff are used for raw meat and ready to eat foods.
Where Don’t the Regulations Apply?
The regulations do not apply to the following types of premises:-
- Butchers shops selling raw meat and NO ready to eat foods
- Delicatessen counters and corner shops, selling only raw bacon and sausage together with ready to eat foods, such as cooked meats, cheese and salads etc.
- Bakeries, provided they do not sell raw meat.
- Chicken barbecue shops, provided they do not sell raw meat (including poultry).
- Non-retail premises covered by other product specific regulations, such as slaughterhouses and meat cutting plants.
License Conditions
To obtain a license, shops covered by the regulations must meet certain new food safety conditions and pay an annual fee of £100.
The following conditions must be met before the license will be issued:-
- The food business complies with existing food hygiene regulations;
- All food handlers in the shop are trained in food hygiene to be able to carry out their duties safely. A recognised food hygiene course, such as the Chartered Institute of Environmental Health’s Basic Food Hygiene Course or the Royal Institute of Public Health and Hygiene’s First Certificate in Food Safety are likely to meet this requirement.
- At least one person in the shop is trained in food hygiene to allow them to supervise the food safety/HACCP procedures in the shop. A number of recognised courses are likely to meet this requirement (For example, the Meat and Livestock Commission’s Meat Managers Hygiene and HACCP course, the CIEH’s Intermediate course and the RIPHH’s Certificate in Food Safety)
- HACCP procedures must be in place in the shop. HACCP stands for Hazard Analysis and Critical Control Points and is a food safety system which identifies food safety hazards and implements controls and monitoring procedures at the critical points to make sure that the identified hazards do not occur.
Offences and Applications Dates
Shops covered by the regulations and trading without a license from 1st of November will commit an offence. License applications (together with the £100 fee) must be made to your local Environmental Health Department at least 28 days before this deadline.
Scotland
Separate Regulations apply in Scotland. For more information see the Food Standards Agency Scotland website (see below).
Further Information:-
Your Local Environmental Health Department (look up your local council in the phonebook)
Copies of the regulations and associated guidelines are available to download free of charge from the Food Standards Agency, www.foodstandards.gov.uk
Meat and Livestock Commission (01908) 844237
Chartered Institute of Environmental Health, www.cieh.org.uk (020) 7928 6006
Royal Institute of Public Health and Hygiene, www.riphh.org.uk (020) 7580 2731
Advanced Food Safety Ltd, www.food-safety.co.uk (01257) 255910
