Butchers' shop licensing was withdrawn across the UK at the end of 2005
All retail butchers are now subject to the new EC hygiene regulations that apply to all other retail and catering businesses.
From 1 January 2006:
- retail butchers no longer require a licence to operate, but will still have to register with their local authority and operate HACCP-based food safety management procedures.
- previously-licensed butchers should maintain their approach to food safety management
- butchers wanting to sell raw meat and ready-to-eat foods for the first time should have appropriate food safety management systems in place.
HACCP training is essential
In addition to this, those responsible for the development and maintenance of the HACCP-based procedures will require adequate training in the application of HACCP principles and all staff should receive adequate training and/or instruction in food hygiene.
This is in accordance with the Food Hygiene (England) Regulations 2006. You can find out more about the background to the 2006 food hygiene legislation on the Food Standards Agency website.
For more information, please contact the Council's Environmental Health team using the details at the bottom of this page.