16 CRAFTBUTCHER l MARCH 2017


STAFF THEFT WARNING


and prolonged scam in a branch shop by a long term Manager and his wife are on a completely different scale. Tis is exactly what


RICHARD STEVENSON, TECHNICAL MANAGER Delivering advice to Members


STAFF theſt is thankfully not a common problem and although messy can usually be dealt with relatively simply through an employee disciplinary procedure or maybe involving the local police. However a large, organised


happened to member Roy Cook from East London and he is keen for the story to be told as a warning to others. “Always put CCTV into your branches and always use a Cash Movement Sheet and Managers' Result Sheet. If your system needs to be upgraded keep a record of these changes as this will show that you are running a business correctly. Ask your accountant and bookkeeper to keep an eagle eye on everything.” Roy first bought the outlet


from Dewhurst’s in 2006 and was delighted to add a busy shop to his expanding business with staff and, he thought, a good management team already in place. Te scam involved a secret


cash only till used at certain times during the week and the


TRAINING REQUIREMENT


Te proprietor of any butchery (or food) business is responsible for meeting the legally required training needs of the business.


Te regulations are clear that all food handlers must receive appropriate supervision, and


be instructed/or trained in food hygiene that is relevant to their jobs. In addition managers responsible for developing and maintaining the HACCP/and management systems (oſten also the proprietor in small businesses) must also be adequately trained.


Tere is no legal requirement to attend formal courses or achieve a particular qualification but many proprietors find that this is oſten the most efficient way to comply with their obligation and also satisfy the EHO that correct training has occurred.


In my opinion food safety training is the key to good food and a successful business and


should not just be thought of as a legal requirement. It is just as important as teaching skills, customer service and knowledge of meat and cooking.


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MEMBERS ADVICE


money then kept. Te seven other members of staff were told to keep quiet and given occasional cash bonuses. Roy’s suspicions had been


raised when profit margins failed to improve despite performance initiatives and better input prices. He had many meetings and discussions with the manager who always seemed unwilling to take advantage of any extra opportunities that presented themselves. Now he knows why. Roy instigated a private


investigation using covert filming which eventually led to a police raid when the manager and his wife, who was a supervisor at the shop, were caught red-handed and both arrested. Te couple pleaded not


guilty and the case went to trial at the end of last year. Both defendants were found guilty of the theſt of £230,000 over 9 years. Tey were sentenced to 2 years and 300


hours community service for the manager and 8 months and 100 hours community service for his wife. However the jail sentences were suspended on the basis of a last minute compensation offer of £200,000 in reparations to be paid to Roy Cook.


NB Always consult


with Peninsula BEFORE conducting any disciplinary interview and ensure you follow their advice to the letter.


INTRODUCING A GREAT NEW TRAINING WORKBOOK: TAYLOR MADE THIS is a straight forward entry level training initiative produced for us by our Primary Authority partners Horsham District Council with input from John Taylor MBE and NFMFT Technical Manager Richard Stevenson. It provides a permanent


record of the


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