MEMBERS ADVICE Richard Stevenson - Technical Manager, Delivering advice to Members NATASHA’S LAW: ARE YOU GETTING READY?


• Major new allergen labelling requirements commence on 1st October


• All prepacked for direct supply (PPDS) foods must be labelled additionally with a full list of ingredients, with the allergens highlighted.


• PPDS foods are foods that you pack yourself on your premises for sale from your premises.


• Open foods for loose-weight sale that you only wrap or pack after selection are not included.


• Allergen information for loose foods must still be available on a ticket or verbally on request.


Label Printing for Natasha’s Law


Undoubtably the biggest issue for butchers will be how to print the required information on a suitable label.


For businesses with new scales/tills this will be relatively easy, although there will still be lots of work in checking recipes, collecting and collating the data and re-programming your equipment.


Other businesses may find that it’s possible to upgrade existing equipment- talk to your suppliers as soon as possible.


For businesses with older equipment there will probably not be enough room on the label to add a lot of additional information. The solution for this may be to consider a stand-alone hand-held label printer. There are a number of machines available at different price levels offering different features.


NCB have also produced guidance on this subject which is attached as a supplement to the main guide available on the NCB website. It includes a comparison of three of the most popular printers with hints and tips on how to use them. I am greatly indebted to Craig Thomas, Executive Councillor member from Wolverhampton, who has diligently researched this subject and produced the guidance.


Craig and I are also happy to answer queries on this subject and help you find suitable solutions. Give me a ring, or drop me an email in the first instance.


EHO’s will be enforcing the legislation and will be a good source of information and advice and may be able to offer allergen awareness training for staff.


Further details available in “THE NCB BUTCHERS GUIDE TO NATASHA’S LAW” found in the members area of www.nationalcraftbutchers.co.uk


TIME FOR A SPRING CLEAN


Talking of EHO’s you will no doubt be getting a visit soon if not already. It’s a good time to have a thorough clean and tidy up and review your procedures.


One thing they will definitely be checking this time of year is refrigeration efficiency.


Refrigeration Maintenance


Refrigeration has to work at peak performance 24 hours a day and is under greatest pressure in the summer months. Regular maintenance, cleaning and checks are essential and a good investment.


Make sure you have regular checks from an engineer that cleans the condenser, checks the refrigerant charge along with the evaporator and defrost cycle and electrical safety.


In addition to your regular HACCP temperature monitoring you should check weekly on the condition of:


• Condenser unit - free of dust and debris • Door gaskets - intact and sealing properly • Hinges and door fixings – in full alignment • Electric cables and connections – in perfect condition • Shelves and food contact surfaces – good as new


Always remember the Condenser Manufacturers recommend cleaning of the condenser unit every CRAFT BUTCHER MAY/JUNE 2021| 7


one to three months to prevent build up of dust and fluff, which can greatly affect energy efficiency if not kept clean. Consult the manufacturer’s manual or your supplier for information on this. An upholstery brush attached to a vacuum cleaner is an ideal method of cleaning but take care not to damage the fins.


Final Tip: Don’t forget to check and clean the evaporator drain and drip tray on a daily basis. Fluid and food particles, along with the remnants of packaging can prevent airflow and cause a build up of bacteria and unpleasant smells. Refrigeration has to work at peak performance 24 hours a day and is under greatest pressure in the summer months. Regular maintenance, cleaning and checks are essential and a good investment.


(Information Source: Angel Refrigeration and Williams Refrigeration. For further details visit www.angelrefrigeration.co.uk)


Salt blocks in meat ageing cabinets


Cleaning salt blocks maybe something you have not considered cleaning before. Member Stephen Hill from Perry’s of Eccleshall has told me that they can be removed weekly and washed with warm water before being allowed to air dry, ideally in the sun. “This helps remove the moisture they have gathered” says Stephen, “and helps to bring their drying effect up to full strength again.”


I am always grateful for any tips like this to pass on to other members.


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