FEDERATION NEWS
JOIN US FOR THE LAUNCH OF NATIONAL CRAFT BUTCHERS
focus. Amongst the principal guests will be Food Standards Agency Head of Operations Martin Evans and Sustainable Food Trust Policy Adviser Bob Kennard. Registration will begin
Members are invited to
attend the NFMFT Annual Members Meeting this year at Ironmongers Hall, London EC2Y 8AA on Tuesday 17th July 2018. With rural slaughterhouse
survival and post Brexit regulations very much in
H
at 10.00am followed by the Annual General Meeting at 10.30am. Aſter a short break with refreshments at 11.30am there will be presentations including the Federation’s launch of National Craſt Butchers followed by a three- course lunch with wine and Drovers Beef Ribeye for the main course sponsored by Dalziel. Members wishing to
attend the AGM are asked to register beforehand and make reservations as soon as possible due to limited availability for lunch.
Copies of the Annual
Accounts and 2017 Executive Council Report will be available from Headquarters
CRAFTBUTCHER l JUNE 2018
from Tuesday 26th June 2018 and those requiring accommodation should email eleanor@nfmſ
t.co.uk. n
WARNING ON MEAT RECALLS AND USE-BY-DATES!!!
• We all remember the furore earlier this year affecting cutting plants and large catering butchers. • Te Food Standards Agency (FSA) are well advanced with their review and initial findings are due later this month. (Expect some publicity.) • It was learnt only recently that the FSA are also looking at butchers' wholesale supplies. • Tis will start filtering through to local authorities soon so expect your EHOs to start asking you questions. • Remember the golden rule: WHEN VAC-PACKING FOOD BEYOND 10 DAYS STORE BELOW 30C • We issued fuller guidance in February and re-sent it recently. Contact Richard Stevenson on 01892 541412 or email richard@ nfmſ
t.co.uk if you didn’t receive it.
(Don’t forget to tell us when you change your email address)
THE GOLDEN RULE: WHEN VAC-PACKING BEYOND 10 DAYS STORE BELOW 30C AND LABEL WHOLESALE SUPPLIES “KEEP BELOW 30C”
3
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