FSA News Item, 8 September 2004
Two reports on the licensing of butchers shops have found that hygiene
standards in most shops have improved as a result of the initiative.
The Butchers' Licensing Regulations were introduced in England in November 2000.
Under these regulations, retail butchers selling unwrapped raw meat and ready-to-eat
food must obtain an annual licence from their local food authority.
To get the licence they must satisfy certain hygiene conditions, including the
operation of HACCP controls. About 7,500 butchers in England received support
to implement HACCP through a £4.5 million Government training and consultancy
initiative delivered by the Meat and Livestock Commission (MLC).
Now studies by the University of Wales Institute Cardiff and Campden & Chorleywood Food Research Association to evaluate the licensing initiative in England have found that hygiene standards in the butchers shops have improved and that 98% of local authorities believe these standards are being maintained.
The reports also suggest there is scope for some butchers to improve their
food safety practices. The Food Standards Agency is considering appropriate
action in discussion with industry and enforcement stakeholders to bring about
further improvements.
Further information taken from a separate FSA page:
The Food Standards Agency commissioned two studies to evaluate the impact of Butchers' Licensing on hygiene practices and the operation of Hazard Analysis and Critical Control Points (HACCP) food safety management controls in licensed butcher shops in England.
The Butchers' Licensing Regulations were introduced in England in November 2000 following recommendations from an expert group chaired by Professor Hugh Pennington, which examined the serious outbreak of E.coli O157 food poisoning in Central Scotland at the end of 1996.
Under these regulations, retail butchers selling unwrapped raw meat and ready to eat food must obtain an annual licence from their local food authority. Butchers must satisfy certain hygiene conditions, including the operation of HACCP controls, before a licence can be issued. Approximately 7,500 butchers in England received support to implement HACCP through a £4.5 million Government training and consultancy initiative delivered by the Meat and Livestock Commission (MLC).
The studies were carried out by Campden & Chorleywood Food Research Association and the University of Wales Institute Cardiff. The findings are based on the views of some 725 retail butchers (representing approximately 10% of small independent butchers in England) and 218 local food authorities (62% of local environmental health departments in England). The methods used included postal surveys, interviews and, in the case of 120 butchers, independent shop audits. Information on consumer awareness and perception of butchers' licensing was also obtained.
The studies found that hygiene standards in butcher shops have, on the whole, improved as a result of the initiative. Local authorities are generally very positive about the impact on standards and believe the initiative has improved consumer protection. Butchers are currently the only small business segment of the food industry required to operate documented HACCP controls and implementation was achieved within a relatively short period of time (two years).
However, the studies also indicate there is still room for some butchers to
improve hygiene practices to reduce further the opportunity for cross-contamination
and to raise standards of cleanliness and hand washing. The report emphasises
the importance of regularly reviewing HACCP controls and stresses the need to
improve understanding of the food safety risks associated with vacuum packing.
The reports make a number of recommendations for improvement in these areas.
The Food Standards Agency is currently considering appropriate action in discussion
with industry and enforcement stakeholders.
For links to the report and related documents, go to:
http://www.food.gov.uk/foodindustry/meat/meatplantsprems/butcherseval