This page contains a Flash digital edition of a book.




COMING on the heels of the Food & Drink Sector Council identifying boosting skills as a priority and the Regulating our Future (RoF) initiative looking to Food Business Operators (FBO’s) to take more responsibility. News that the Level 2 Abattoir Worker Apprenticeship Standard (AWAS), now sitting beside Level 2 Butchery and Advanced Butchery, gets approval is both great news for school leavers looking for a career in the meat industry, and timely. At one time, Ambulance

men were stretcher bearers and nurses mostly made tea, emptied bed pans and plumped pillows. Tese days Paramedics administer valuable life-saving procedures and Nurses carry out minor operations. Boosting skills increases

professionalism and improves trust. Recent incidents with

certain FBO’s has caused the meat industry to take a bit of a knock or two lately leaving the industry if not damaged at least tarnished. If there is a time for

increasing professionalism and improving trust, that time is now! n



Editor ROGER KELSEY roger@nfmſ

Deputy Editor JAYNE COTTRELL jayne@nfmſ

Craſt Butcher is published 10 times a year by the National Federation of Meat & Food Traders and is circulated to over 1100 businesses in the UK

Membership Enquiries T: 01892 541412 E: info@nfmſ

TWO years in the making, and the Butchery Employer Trailblazer Group (BETG) reaps reward for its endeavours when the Level 2 Abattoir Worker Apprenticeship Standard (AWAS) received Government approval last month. Te new approved

standard sits beside Level 2 Butchery and Advanced Butchery completing a hat trick of qualifications available to school leavers and other entrants into the industry this summer. Te Abattoir Worker

Apprenticeship is expected to take between 18 and 24 months to complete from registration through to end assessment covering skills, knowledge and behaviours in safely receiving animals into lairage, through humane slaughter to evisceration and hygienic dressing and keeping of carcasses. Also included, is a mandatory level 2 Welfare At Time of Kill (WAToK) certificate which all abattoir workers must have. Several industry

organisations including the NFMFT, and thirteen employers including NFMFT

members Gog Magog Hills, J W Mettrick and CH Rowley Ltd contributed to the content of the apprenticeship that is designed to work for all employers of all sizes within the sector. Former Anglo Beef

Processors (ABP) group safety and training manager Richard Dilworth chaired

FSA TO REVIEW CUTTING PLANTS FOLLOWING the recent Russell Hume recall the meat industry has been waiting to hear what would come out of the follow up investigation. Te fact that the incident followed on the heels of the Two Sisters poultry plant revelations is particularly worrisome. Initially all the FSA said

was that investigations were wide-ranging and were to do with “serious non- compliances involving re- labelling and use-by dates”. Te scandal hit the

headlines in late January when the sudden closure and recall affected

Advertising Enquiries Tel: 01580 881849 ſ

Editorial 1 Belgrove, Tunbridge Wells, TN1 1YW 01892 541412

Designed, produced and printed by Stephens & George Print Group, Merthyr Tydfil

Annual Subscription £45.00

the group. While Food & Drink Qualification’s (FDQ) Chief Executive Terry Fennell provided secretarial support and technical guidance on the design of the apprenticeship who is credited by Mr Dilworth “for shaping the group’s ideas into a first-class submission”. Chairman of the Institute

of Meat and Food and Drink Education and Training Council (FTC) Chief Executive Bill Jermey, clearly delighted with Abattoir Worker being added to the list said, “with no less than three apprenticeship standards now approved, the meat industry is truly pulling its weight toward helping the Government achieve its target, and importantly getting workers back into skilled occupations”. n

Weatherspoon’s and other pub chains as well as Jamie’s Italian and a host of schools and care homes. As we go to press the

Food Standards Agency have confirmed that due to possible prosecutions they will make no further comments but they have announced a major review. Heather Hancock, Chair

of the Food Standards Agency, said: “In the light of these recent incidents, the FSA will be taking forward reviews of cutting plants and cold stores used for meat. Further details will be published later this month (February) and the results will be fully available to the public.” n

ISSN 2051-1949 ©NFMFT 2018

Te publishers do not accept responsibility for advertisements appearing in the magazine. Te Opinions expressed are not necessarily those of the Editor or Publisher.

Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20