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TRAINING


CRAFTBUTCHER l NOVEMBER/DECEMBER 2018 23


THOUSANDS TRAINED TO SUPPORT THE MEAT SUPPLY CHAIN


employees who work with meat. Because of the popularity of the beef and lamb training, new pork modules will come on board in 2019. “Since we started the MEP


thousands of people have used the training to develop their knowledge and support long- term careers working with meat,” said AHDB Programme Development Manager and Master Butcher Dick Van Leeuwen. “We know that the meat


More than 6,000 people


have passed AHDB Meat Education Programme (MEP) training modules, to improve the skills of workers supporting the beef and lamb supply chain. At a time when


organisations like the British Meat Processors’ Association (BMPA) and the NFU are highlighting a labour shortage, developing meat- handling skills in new and existing workers is incredibly


important. Meat processing in the


UK currently employs around 75,000 people of which approximately 69 per cent are EU nationals. Of the 11,000 people who have started modules of the Meat Education Programme, more than 10,000 are studying in English and 900 in Polish. Since 2015, the award-


winning programme has provided free online training for new and existing


WPP RE-ENROLMENT All businesses with employees


will have Work Place Pension (WPP) schemes in place with some by now receiving notices from WPP providers and or the Pension Regulator about re- enrolment of staff that opted out. Automatic enrolment into a


WPP applies to all employees aged between 22 years and State Pension Age earning £10k per annum i.e. £833.33 per month or £192.33 a week. Employees outside of these


parameters must be informed as to why they are not automatically enrolled so that they can take advantage of being enrolled into a WPP if they wish. Re-enrolment usually occurs


around the third anniversary of adopting a WPP scheme and is a safety net to ensure that no one is leſt behind or forgotten when circumstances change. If you have employees that


qualified but opted out last time or employees ineligible last time that have reached earning or age levels. Tis is the time to automatically enrol or re-enrol them into a WPP. Just as originally employers


will have notified staff as to why they are being enrolled and how


contributions and deductions from salary is made. A similar process and declaration of compliance must be completed within a six to nine - month period straddling the re-


enrolment date. For example, if re-enrolment


date is the third anniversary i.e. 1st April 2019. Te re-enrolment date can be set anytime between three months before (1st January) and three months aſter (1st June) and a Re-declaration of Compliance deadline of 1st September 2019. More info available from


roger@nationalcraſtbutchers. co.uk your WPP provider or www.pensionregulator.com n


industry is facing challenges with access to skilled labour, so it’s important to run training which is free and easy to access, helping workers to be more productive across the beef and lamb supply chain. Major training providers are using the programme and we also see students sign up on their own initiative, to help further their careers.” Te online programme


currently features 16 free theory and practical modules, to develop skills for anybody working with meat – from butchers to meat-marketing professionals. Te skills can then be applied in industries


including meat processing, food services and butchery. Kevin Jaggard, training


provider at Meat Ipswich has used the programme with butchery students across the country. He said: “Many of our students and employers have found the Meat Education Programme very informative. Te first level theory units clearly explain the basics, while the second level helps to stretch their learning, showing them many different value-added cuts. “We’ve got students with


a different range of learning levels and needs, and the programme caters well for all of them, with online modules or the option to download the paper workbooks.” Core online modules


include: beef and lamb production and meat quality, identifying beef carcases for classification and understanding different cuts. Te programme also includes three beef and lamb practical modules for learners to demonstrate their skills by cutting a carcase into primal cuts and producing retail and foodservice cuts. For more information


about the programme and to join for free visit: qsmbeefandlambmep.co.uk n


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