16 CRAFTBUTCHER l APRIL 2017
FUTURE OF BUTCHERS HACCP?
EFSA have proposed an approach which follows 13 generic pre-requisite programmes and much reduced record keeping. Marta Hugas, head of
EFSA’s Biological Hazards and Contaminants unit, said: “Some aspects of current food hygiene regulations can be challenging for small businesses, particularly where resources are tight or expertise is lacking. “Tis simpler approach,
RICHARD STEVENSON, TECHNICAL MANAGER Delivering advice to Members
JUST as the UK starts getting ready to leave the EU some interesting developments have emerged from Brussels that suggest that HACCP in small retail food businesses is about to become simpler. Te European Commission
has been concerned for a long time that HACCP was being applied in a manner that was too complex and difficult for small businesses. Tey were also aware from lobbyists including NFMFT and the International Butchers Confederation (IBC) that national regulators in the member states were applying the HACCP requirements inconsistently and not making enough use of the options in the regulations for flexibility and proportionality. In response the
Commission eventually set in motion a project including requesting a scientific opinion from the European Food Safety Authority EFSA. EFSA have now published
their opinion which proposes a fundamental new approach to HACCP and Food Safety Management Systems in small retail businesses which specifically includes butchers.
which the European Commission asked us to develop, would make it easier for such operators to identify hazards and take action to counter them. It’s a practical response to a known problem that could benefit consumers and food businesses alike.” An EFSA spokesman
added: “Te streamlined system means, for example, that retailers are not required to have detailed knowledge of specific hazards. Tey need only to be aware that biological, chemical and physical hazards or allergens may be present and that a failure to undertake key control activities – such as correct chilled storage or separation of raw from cooked products – could increase exposure of consumers to a hazard. Te classical approach
of ranking and prioritising hazards, which is usually required before decisions on control measures can be taken, have been removed.” Experts from EFSA’s Panel
on Biological Hazards, who developed the Scientific Opinion, recommend that butcher, grocery, bakery, fish and ice cream shops apply the simplified approach which will overcome many of the issues encountered by small food businesses.
WILL THIS INCLUDE THE UK? Tis of course is the 64,000 dollar question. Te same
MEMBERS ADVICE
question will no doubt apply equally to all sorts of other situations over the next few years. In theory the UK
government should play a full part in implementing these changes right up to the actual point of Brexit. However the Food Standards Agency will be in a bit of a quandary. Whereas they will be keen to incorporate HACCP simplifications into their new idea on the future of regulating it remains to be seen whether this will include butchers. In the past the Agency
has been quite good on promoting flexibility for small businesses and this was very evident with “Safer
Food, Better Business”. SFBB was a simplified food safety management system for caterers from which butchers were explicitly excluded. Tis will confuse some members who have been using SFBB for years on the recommendation of their EHO. Yet another example of inconsistency that PRIMARY AUTHORITY was set up to counteract. Te Federation will
be campaigning strongly to give butchers an equal footing with other sectors and of course we now have the perfect vehicle in PRIMARY AUTHORITY in partnership with Horsham District Council, to help bring this about. n
PRIMARY AUTHORITY REGISTRATION IS SIMPLE AND FREE
1. Go to our website:
www.nfmſ
t.co.uk 2. Scroll down to the section headed PRIMARY AUTHORITY
3. Click the link to register online or 4. Download the registration form, print, complete and return in the post.
5. You will also find links to more information including our Briefing Note: Everything you ever wanted to know about Primary Authority but were afraid to ask
DON’T FORGET: • PA will reduce red tape and save you time and money • Our scheme is currently the Primary Authority of the Year
• Nearly 200 butchers already signed up - more joining all the time
• PA gives businesses the opportunity to be involved in their own regulation
• Te more craſt butchers that sign up the stronger we will be
Working in partnership
THE NATIONAL FEDERATION OF MEAT & FOOD TRADERS
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