This HACCP template pack for butchers is designed to help you to comply with current food law. Currently legislation requires you to have in place a food safety management system based on HACCP principles, and maintain the records which accompany this, as well as practices which you carry out such as adequate segregation of raw and cooked foods and prevention of cross contamination.
This pack contains templates for you to adapt to suit your business and make your own. It is thought that you will need most of, if not all of the sheets included in the pack. The sheets have been designed so that they are easy to edit, and examples given on the forms can be deleted if necessary.
Feel free to adapt the forms; it is recognised that it is not a ‘one size fits all’ approach and you may well need to make changes.
E.Coli Guidance For butchers
The Food Standards Agency has recently published definitive guidance for butchers on controlling the risk from cross-contamination. You may access the guidance from the Food Standards Agency website or by accessing one of the following fact sheets.
Last Updated on Tuesday, December 10, 2019