16 CRAFTBUTCHER l JULY/AUGUST 2017


WHAT ARE SATELLITE OPERATIONS?


RICHARD STEVENSON, TECHNICAL MANAGER Delivering advice to Members


MANY butchers trade out of more than one location for a variety of reasons. Examples include: • A separate bakery or pie making unit supplying the main shop


• A separate cutting and storage operation that supplies the main shop plus a few local catering customers.


• Separate part-time market stalls or “pop-up” shops


• Separate branch shops or franchise type operations.


Tere are of course many


different and overlapping situations that combine different elements of these examples. It is important because


sometimes different styles of


SITUATIONS VACANT


BUTCHER


WE are currently recruiting for a skilled full-time butcher to join our team providing a wide range of high quality


operation can be treated very differently by the enforcing authorities. For instance, the first two examples above have in the past oſten led local authorities to demand that non-retail operations should be approved under separate, more onerous and prescriptive, legislation. Tis would also trigger delights such as more frequent paid for inspections, audits and regular micro- testing. Separate branch shops


etc. that are obviously stand- alone retail outlets, are not normally considered as satellite operations and therefore if your units are separately registered or inspected it won’t make too much difference on compliance issues. Recently however the Food


Standards Agency has been more flexible in its approach and have introduced the concept of satellite operations. Tey have advised local authorities that they may prefer to consider separate sites and/or locations as part of a wider establishment and therefore a “single retail establishment” for the purposes of enforcement. Te flexibility is only applied where the overall focus of the business is that of retail. Te FSA have set three


criteria, all of which must be satisfied:


produce from the Royal Estates and local producers. With previous experience as a Butcher in a similar environment you will already have a good working knowledge of the trade.


DELICATESSEN SUPERVISOR


We are also recruiting for a full time Delicatessen Supervisor who will be


MEMBERS ADVICE


1. Te operation is under a single “controlling mind” i.e. the natural or legal person who is responsible for the implementation of “HACCP based procedures”, is the same between all sites; and


2. One set of HACCP based procedures covers all stages and units of the operation across the wider establishment; and


3. All the activities undertaken at the various units within the wider establishment are within close enough proximity that it can be reasonably expected that the single controlling mind can effectively manage the food safety management controls at all sites.


Staff Illness and Exclusion Tis is always a tricky subject for small food businesses. Te law is very precise on


the subject: “No person suffering


from, or being a carrier of a disease likely to be transmitted through food or afflicted, for example, with infected wounds, skin infections, sores or diarrhoea is to be permitted to handle food or enter any food-handling area in any capacity if there is any likelihood of direct or indirect contamination. Any person so affected and


employed in a food business and who is likely to come into contact with food is to report immediately the illness


responsible for the day-to day running of the department. From sourcing to shelf, you will be involved in the entire lifespan of the products, taking pride in the quality of the products you purchase, whilst constantly seeking to improve and develop the range available to the public. You will also lead the small team in delivering the highest levels of customer service.


or symptoms, and if possible their causes, to their manager or supervisor.” Members can consult


PREMIER ADVICE which will supply you with some notes on how to handle these tricky situations and some suggested staff forms for pre- employment and return to work circumstances. Also, don’t forget, if you


suspect staff of using sickness as an excuse for malingering you can get excellent free, tailored advice from Peninsula, the Federations employment consultants.


What is PREMIER ADVICE? It is the vital and underpinning foundation of our Primary Authority scheme. You can rely on this


advice because it is backed by legislation and has been written mainly by Paul Hobbs the Principal EHO at Horsham District Council and myself in consultation with EHOs, butchers and industry experts. I highly recommend


all members to sign up to Primary Authority. It’s free and should save you lots of aggravation over the years. I believe it is one of the best benefits of Federation membership. To learn more about


Primary Authority go to our website www.nfmſt.co.uk and download the Briefing Note. n


Both positions require a


keen attention to detail and a proactive approach with excellent communication skills. In return you can look forward to a comprehensive rewards package, including a 15% employer contribution pension scheme. Please email your CV


and salary expectations to wfs@recruitment.royal.gsx. gov.uk n


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  |  Page 21  |  Page 22  |  Page 23  |  Page 24