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ORFC Small Abattoir Highlights

Oxford Real Farming Conference Highlights for Small Abattoirs

The small abattoir sector will be encouraged by comments by speakers at the ORFC session on small abattoirs run by SFT. Comments by an American abattoir owner on using animal by-products in manufacture pet food products and composting were very interesting.

Emily Miles, FSA CEO, acknowledged that the one size fits all approach to abattoir regulation needed review and was being looked at under operational transformation. Emily also intimated that government agencies needed to coordinate more in data sharing and in respect of providing consumers with information about their food.

A Pasture Fed Livestock Association supported project on hides to leather from local farms and small abattoirs was encouraging.

Marisa Heath gave an outline of the new Abattoir Sector Group which NCB are members of and asked for interested parties to support the group and involve their local MP’s.

The sector group is looking to help develop an environment where small abattoirs are sustainable into the future so farmers have access to their services and the public have access to local meat.

Subscribe to NCB newsletter for updates - https://www.nationalcraftbutchers.co.uk/subscribe.html

Links to further Information

ORFC – https://orfc.org.uk/

Campaign for Local Abattoirs - https://sustainablefoodtrust.org/key-issues/campaign-for-local-abattoirs/

PFLA - https://www.pastureforlife.org/

 

10 Day rule to go at last!

  • By Joe , on 10 December 2020 16:00
10 Day rule to go at last!

10 Day rule to go at last!

National Craft Butchers warmly welcomes this long overdue decision by the Food Standards Agency to amend the infamous 10-day rule and clarify that fresh meat is no longer in scope. This is a policy change that has taken a painfully long time.
 
National Craft Butchers described the inclusion of fresh meat in the 10- day rule as, “one of the most contentious and criticised measures ever imposed on the food industry.” NCB have been a vocal critic, consistently challenging the Agency over the last several years. We pointed out that the measure was disproportionate and not risk-based and was unique in that no other country had anything similar.
 
We also pointed out that guidance of this type discriminates unfairly against smaller businesses who cannot afford extensive micro-testing to justify longer dates.
 
This change will not only benefit industry but will also drastically reduce food waste. The Waste and Resources Action Programme estimate that households throw away a staggering 240,000 tonnes of meat every year. Craft butchers consider this a criminal waste of money and an unacceptable strain on sustainability.
 
NCB Technical Manager Richard Stevenson commented: “First and foremost this is a great day for Craft Butchers and the whole industry. However, we should all remember that the measure should never have been adopted in the first place. A scientific study commissioned by BMPA and Meat and Livestock Australia (many congratulations to them) reported recently that fresh meat has the lowest spore loading of any food material or component. Frankly, the FSA should have already known this and on this occasion, they have done a great disservice to consumers by excessive use of the precautionary principle.”
 
John Mettrick, NCB Director of Legislation said: “ Great news for butchers that common sense has prevailed in the end and the regulation is proportional and matches the science”.
 

Brexit For Butchers

  • By Joe , on 10 December 2020 15:52

BREXIT FOR BUTCHERS

Trade from 1st January 2021
 
With no-deal looking more likely it is possible we will see price and supply volatility in the New Year.
 
Let us know your experiences and we will feed this into discussions with government officials.
 
Labelling Changes
 
Unless you export to an EU country, or supply another business in Northern Ireland, there are no immediate changes to consider.
 
For food sold domestically within GB there is to be a period of adjustment until 30 September 2022.
The government have stressed that any required labelling changes will be implemented in a way which supports businesses as they adapt to changing requirements over time.
 
There are very few changes or new requirements affecting loose weight sales or foods pre-packed for direct sale. Changes on pre-packs are also minimal and involve:
• FBO name and address
• EU Logo
• EU Organic Logo
• Country of Origin
• Health and ID Marks (see below)
 
We will inform all members in good time on the full details of these changes. You can access the current government guidance “Food and drink labelling changes from 1 January 2021” HERE
 
This document also includes further links to various connected information including guidance to businesses who export to EU countries or Northern Ireland.
 
Health and Identification Marks
 
Summary:
 
• New arrangements for approved slaughterhouses, cutting plants and meat products/preparations premises start at 11pm GMT on 31 December 2020.
 
• The main alteration will be changing EU for GB. 
 
• Products already “placed on the market” will not need re-labelling/stamping if still in transit or being marketed by the end user.
 
• Identification marks on labels etc fixed to packaging/wrapping on meat products intended for domestic market only (Not for Export) will not need to change immediately on News Year Eve. There will be an adjustment period of 21 months.
 
• New GB labels will become compulsory on 1st October 2022, but businesses can introduce new labelling at any stage during the adjustment period.
 
• Health stamps on carcases, applied by FSA will change on 31 December 2020.
 
• There are slightly different arrangements for trade with Northern Ireland. 
 
 
Employing Foreign Nationals (including EU nationals)
 
Immigration and employment law is changing. Please see the advice from Peninsula here:
 

AHDB – Change Programme and Strategy 2021-2026

  • By Joe , on 09 December 2020 14:18
AHDB – Change Programme and Strategy 2021-2026

AHDB – Change Programme and Strategy 2021-2026

Having welcomed a much-needed review on what AHDB does and taken time to study the report, National Craft Butcher’s Chief Executive Roger Kelsey says, “Other than a cursory glance at environment, health and nutrition to promote red meat eating to consumers, it’s difficult to find anything in the report that points to the crucial role Craft Butchers and Small Abattoir’s play in improving animal welfare, supporting short local supply chains or developing craft skills and training; essential for a highly skilled workforce in a post COVID-19, post Brexit era and one with banned live exports and increased processing of red meat carcases for meat products to export or supply into the home market”.
National Craft Butchers represents both direct and indirect levy payers and looks forward to working with AHDB on all aspects of their 5 year strategy but especially those involving sustainability and promoting British meat at home, something our members are a vital part of. 
 
For a glimpse into the life of a small abattoir and levy payer see a recent article in Farmers Guardian featuring NCB member and Exec Councillor William Lloyd Williams MBE - https://www.fginsight.com/proudtofarm/proud-to-farm-community/backbone-of-britain-small-abattoir-spotlight---the-fight-to-survive-
 
You can find the full AHDB strategy report here https://ahdb.org.uk/strategy. 
 
NCB members please let us know your comments and feedback on this by calling us on 01892 541412 or email

Winners of Women in Meat Industry Awards 2020 revealed

  • By Joe , on 03 December 2020 14:29
Winners of Women in Meat Industry Awards 2020 revealed

 Winners of Women in Meat Industry Awards 2020 revealed

 
The winners of the Women in Meat Industry Awards 2020 have been revealed during an online ceremony presented by Olympic medallist, Katharine Merry and Meat Management publisher, Graham Yandell.
 
Congratulations from National Craft Butchers to all the winners, with a special mention to National Craft Butchers member – 
Katie Potter, winner of The Rising Star Award
 
The 2020 winners are:
 
Meat Businesswoman Award – Trade Body: Margaret Boanas, chairman, International Meat Trade Association (IMTA).
 
Meat Businesswoman Award – Foodservice: Tracey Gardner, account director, Fairfax Meadow.
 
Meat Businesswoman Award – Retailing: Tricia Sykes, senior manager – technical and quality, meat fish and poultry, Asda.
 
Meat Businesswoman Award – Training and Education: Georgina Corbett, shift manager, butchery academy area leader, Cranswick plc.
 
The Rising Star Award: Katie Potter, butcher, Tim Potter Son & Daughter Ltd.
 
Meat Businesswoman Award – Industry Supplier: Dr Fiona Roberts, technical supply chain analyst, Foods Connected.
 
Meat Businesswoman Award – Manufacturing/Processing: Mairéad McCullough, site technical manager, ABP.
 
Meat Businesswoman Award – Craft Butchery: Rachel Godwin, company director/head butcher, Alternative Meats Ltd.
 
Meat Businesswoman Award – Wholesaling: Melanie Greaves, director/owner, T&G Wholesale Meats Ltd.
 
Meat Businesswoman of the Year: Margaret Boanas – IMTA chairman.
 
Full background information about the winners, as well as details of the finalists can be found in the December edition of Meat Management magazine both in print and online within the e-magazine, which can be viewed here.
 
Graham Yandell, publisher of Meat Management magazine, said: “Despite the extraordinary challenges we have all faced this year, it was great to be able to recognise many talented people who make up our industry.
 
“Although Covid-19 guidelines prevented us from staging a physical ceremony, the online format, along with the help of our special guest host, Katharine Merry, allowed us to truly appreciate the hard-work and dedication of the 51 finalists plus the category winners.
 
Winner of the Meat Businesswoman of the Year Margaret Boanas added: “I am delighted to accept this award, and to see women being recognised in our industry. Research acknowledges that companies with women in senior management roles perform better than those without, we need the brightest and best across all sectors in order to deal with the challenges we are facing.”
 
 

Wild Game

 

Wild Game

 

The Food Standards Agency recently updated their guidance, “Supply of Game for Human Consumption”. It is mainly a cosmetic updating but could lead to greater regulatory activity with your EHO asking questions about your game handling on their next visit.

The requirement to be licensed to sell game has long gone (and sadly missed by many) but there are still a few procedures butchers need to remember, especially if you buy from local hunters and shoots etc.

The most important requirement is that you know who you are buying from. Ask them if they are registered with the local authority as a food business (they do not have to be an “approved game handling establishment”) if they are supplying small quantities on a local basis. This assumes that you are supplying the end consumer.

If you supply other businesses things can get more complicated- call me to discuss further or check out the guidance for yourself. The definition of local is generous; local means within the hunter’s own county plus the greater of either the neighbouring county or counties OR 30 miles from the supplying county boundary.

The other main legal requirements are to keep records. Ensure that your supplier gives you a proper detailed invoice for every supply. The recommended temperature control for wild game is below 70C for large game and 40C for small game.

Many EHO’s will be anxious about how you handle game especially if it is still in fur and feather and/or needs evisceration. Make sure you have a documented procedure and excellent separation followed by a thorough clean and disinfection. EHO’s will often expect separation to be a designated separate room. Where this is not possible enforcement officers will usually tolerate separation in time provided you have robust procedures in place. Call me if this becomes an issue for you.

 

Positive case of Covid-19 in your business?

  • By Joe , on 13 November 2020 09:20
Positive case of Covid-19 in your business?

Positive case of Covid-19 in your business?

 
What happens if one staff member has a confirmed case?
We would advise closing early/opening late to deep clean the premises and sanitise all surfaces that the staff member may have touched, retrain all staff on importance of washing hands and social distancing. Notify staff that they may be contacted by NHS/Public health staff and told to self-isolate, if they are, they must do so immediately. You may also wish to consider increased precautionary measures in store such as face coverings as well as visors, reduced staffing etc. You do not necessarily have to close the shop or send everybody home. You and your staff do not need to automatically self-isolate.
 
What about more than one staff member is confirmed?
If there is more than one case of COVID-19 in a workplace, employers need to contact their local health protection team to report a suspected outbreak. Find your local health protection team. They will decide if closure and of self-isolation of staff and/or family need to be considered. 
Please also notify us so we can ensure you are following the correct advice and getting support.
 
What can I do to minimise the chances of multiple staff needing to self-isolate or having to close my shop?
Abide by social distancing guidelines, staff should be 2 metres apart. Where that is not possible you need to consider visors, face coverings and screens but these do not provide the same protection. 
Try to form bubbles/shifts with your staff so that they do not all work together to minimise spread and impact. Review your risk assessment regularly.
 
What is the criteria for being asked to self-isolate?
It varies and decisions will be made on a case by case basis by the authorities however usually if you have been in close contact you may be asked to self-isolate. A close ‘contact’ is a person who has been close to someone who has tested positive for COVID-19 anytime from 2 days before the person was symptomatic up to 7 days from onset of symptoms (this is when they are infectious to others). This could be a person who:
 
  • has had face-to-face contact (within one metre), including:
  • being coughed on
  • having skin-to-skin physical contact, or
  • contact within one metre for one minute
  • has been within 2 metres of someone who has tested positive for COVID-19 for more than 15 minutes (even if they have used face coverings)
  • has travelled in a small vehicle, or in a large vehicle or plane
 
Staff only need to Self-isolate under the following circumstances
 
  • They or someone they live with has coronavirus symptoms or has tested positive for coronavirus.
  • They have been notified by the NHS or public health authorities that you have been in contact with someone with coronavirus
  • Someone in their ‘support bubble’ (or your ‘extended household’ if you live in Scotland or Wales) has coronavirus symptoms or has tested positive for coronavirus
  • They have been advised by a doctor or healthcare professional to self-isolate before going into hospital for surgery
  • They have symptoms and are waiting for test results,
Current Guidance states that if you have a confirmed case of Covid-19 you must self-isolate for 10 days. All who live in the same household must self-isolate for 14 days. As an employer you should support and enforce any member of staff in these circumstances. If they receive a phone call at work, you must send them home immediately. You can pay and claim back SSP for eligible staff that are off due to these circumstances. If in doubt call National Craft Butchers, Peninsula.
 
Wherever possible minimise your staff and customers encountering each other in any of the ways listed above. This will minimise the risk to your staff, customers, and business.
 
Full Workplace Test & Trace Guidance can be found here - https://www.gov.uk/guidance/nhs-test-and-trace-workplace-guidance
 
 
Call National Craft Butchers on 01892541412 or Full Members can access Peninsula Employment Services 24/7 by calling 08448007091 with their membership information.

Byford's Win Supreme Champion

Byford's Win Supreme Champion

Robert Byford of Byford's Food Hall in Eastwood, Leigh-on-Sea, Essex is the judges’ choice for Supreme Champion winning with a Beef Pasty in the first ever Craft Butcher Awards announced on Instagram today from the headquarters of organisers National Craft Butchers (NCB) in Tunbridge Wells, Kent.

Organiser and competition adjudicator Roger Kelsey said "What distinguishes Robert's product from the rest is like all category winners it won gold and is one of few to get top marks. But it was the one product to get the overwhelming approval of the judges for best in show, and for me, the product with the most customer appeal and commercial potential.”

As the latest generation of NCB competitionsto celebrate the innovation and skills of UK Craft Butchers. Craft Butcher Awards confirms its relevance and 21st century credentials with BBQ, Charcuterie, Kitchen Ready, Meat in Pastry, Ready to Heat & Eat and ever popular Sausage categories.
Held on the 9th-10th September at Harper Adams University near Newport in Shropshire.

Judges Graham Palfrey, Keith Fisher, Helen Vaughan, Steve Derrick and Steven Vaughan with industry consultants Claire Holland 'crunching the numbers' and Viv Harvey re-heating and cooking. Awarded 65 Gold, 59 Silver and 23 Bronze awards for the 155 products entered by 23 NCB members from across the UK.

In the BBQ category, third place and Highly Commended went to Jamie Archer of Archers Butchers in Norwich, Norfolk with a Chorizo Burger. Runner Up was Andrew Searle and Andrew Ayris at Andrews Quality Meats Ltd in Marlborough, Wiltshire with their Signature Pork Chop. While Owen Taylor & Sons of Alfreton, Derbyshire took the trophy and winning with a Chicken Kebab.
Winning the top prize for Charcuterie unusually with both a Black Chilli and a Coralini Salami was Barry Walker of Hampshire Salami Company in Wolverton, Hampshire. Runner Up was Sally Lugg of Primrose Herd in Redruth, Cornwall with Dry Cured Smoked Streaky Bacon. And in third place taking Highly Commended was Charles Clewlow of H Clewlow and Sons of Nantwich, Cheshire with their Middle Cut Bacon.
Highly Commended in Kitchen Ready also went to Charles Clewlow of H Clewlow for their Sweet & Sour Pork Balłs. Owen Taylor & Sons took Runner Up with a Minty Lamb Rump and Jamie Archer of Archer's Butchers took top spot with an Italian Pork Fillet.
Rewarded for its innovation, winning Meat in Pastry was a Spanish Chicken En Croute from Damon Buckingham of Buckingham's Artisan Butchery based in Petersfield, Hampshire.
Runner up was Midlands based Walter Smith Fine Foods with a Scotch Steak Pie while Highly Commended went to Owen Taylor & Sons for a Chicken & Leek Pie.
A second win went to Jamie Archer of Archers Butchers with a Scotch Egg in the Ready to Heat & Eat category. Runner Up, also for a Scotch Egg was Charles Clewlow of H Clewlow with Highly Commended for a Faggot went to Stewart Hayman of Hayman's Butchers in Sidmouth, Devon.
Highly Commended in the Sausage category for a Lincolnshire Gluten Free sausage went to Paul Elleston at Trussells Butchers in Knebworth, Hertfordshire. Runner Up was Walter Smith Fine Foods with a Free-Range Pork & Beef with Honey & Wholegrain Mustard sausage. While Paul Buttling of T Buttling Butchers trading in Shaftesbury, Somerset took the trophy with a Pork Sausage.

Because of latest Covid-19 restrictions certificates are being sent to Highly Commended and Runner Up recipients. While arrangements are made with sponsors Angel Refrigeration, Innovative Food Ingredients, Mantle Packaging, Paymentsense, Verstegen and Windsor Food Machinery to present the trophies with a media photo call while ‘socially distancing’ at the winners’ premises.

A full list of entrants and awards can be found at www.nationalcraftbutchers.co.uk

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