Information for Butchers

If you are a butcher or work in a butcher's shop, this section explains what care needs to be taken to ensure the food in the shop or premises is safe.

• Safe Food Handling - Proper cleaning, personal hygiene, temperature control, waste disposal and pest control
• Traceability - Tracing and recording where your food comes from and where it goes
• Labelling and Allergens - Information to be displayed or put on a label
• Additives - What they are and what you need to know about using them
• Supplying other Food Businesses - Extra requirements that may apply and details of exemptions, i.e. MLR
• Legislation - A list of relevant legislation with links to guidance
• Black Pudding - FAQ on use of fresh blood