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Food Hygiene and Safety Level 2 for Retail Butchers

Food Hygiene  

Food Hygiene and Safety Level 2 for Retail Butchers

This Level 2 Food Hygiene and Safety course is tailored for retail butchers, covering key food safety principles with focus on meat hazards. It supports compliance with UK food safety laws, including EC 852/2004, the Food Safety Act, and COSHH.

Buy this course for £4.99

Course Details

This comprehensive Level 2 Food Hygiene and Safety course is specifically tailored to butchers in retail. It covers all essential food safety principles with a strong focus on meat-specific hazards and controls.

The course ensures compliance with UK food safety legislation, including EC Regulation 852/2004, the Food Safety Act 1990, Food Safety and Hygiene (England) Regulations 2013, Food Information Regulations 2014 (Natasha's Law), and COSHH and Health and Safety requirements.

    Describe your legal duties as a meat handler and explain how UK meat safety regulations and FSA guidance apply to your role. Identify high risk meat products and explain how time and temperature controls reduce the risk of foodborne illness. Recognise key meat related pathogens (such as E. coli O157, Salmonella, Listeria and Campylobacter) and outline how good hygiene and cooking practices help to control them. Contribute to the HACCP or food safety management system in your workplace by monitoring controls, recording checks and reporting non conformances. Assist with maintaining meat traceability records, carrying out product withdrawals and managing allergen and customer safety information in a retail butchery environment.

Course Aims

The aim of this course is to equip butchers, meat handlers and retail meat staff with the knowledge and practical skills required to handle, prepare, store and display meat safely in line with current UK food safety law, Food Standards Agency guidance and industry best practice.​

Course Objectives

By the end of this course, participants will be able to:

  • Explain why effective meat hygiene and food safety are critical for protecting consumer health and business reputation in retail butchery settings.​
  • Describe the key UK legal and regulatory requirements that apply to meat handling, including the responsibilities of food business operators and food handlers.​
  • Identify common meat-related food safety hazards (microbiological, physical, chemical and allergenic) and explain their potential consequences.​
  • Apply safe working practices to prevent cross-contamination between raw and ready-to-eat foods and between different meat species.​
  • Implement effective personal hygiene, cleaning and disinfection procedures appropriate to meat preparation, storage and display areas.​
  • Use temperature control, storage and display practices to maintain meat safety and quality throughout the food chain.​
  • Outline the principles of HACCP and describe how they are applied in retail butchery and meat-handling environments.​
  • Demonstrate how to maintain traceability, manage product withdrawals/recalls and respond appropriately to customer complaints about meat safety.​

Course Curriculum

  • Introduction
  • Ensuring safety and compliance
  • Understanding food law and standards specific to meat
  • Food Standards Scotland
  • Environmental Health Agencies
  • Safety is everyone's responsibility
  • Why maintaining excellent meat hygiene matters
  • Consequences of poor meat hygiene
  • The responsibility of meat handlers
  • Learning Outcomes of Module 1

  • An introduction to meat hygiene and safety 4 Assessments

  • Introduction
  • Understanding foodborne illness and meat-related food poisoning
  • High risk meat products
  • Preventing meat-related food poisoning
  • Scenario: A busy Saturday in the butcher’s shop
  • Food contaminants in meat premises
  • Understanding microbial contamination in meat
  • Bacteria in meat
  • Understanding the meat poisoning chain
  • Temperature danger zone for meat
  • Understanding toxins and spores in meat safety
  • Scenario: Cooked meat that still makes customers ill
  • Understanding meat-borne foodborne illnesses and pathogens
  • Physical contamination in meat
  • Chemical contamination in meat
  • Allergenic contamination in meat
  • Learning outcomes of Module 2

  • Food contamination and foodborne illnesses in meat 5 Assessments

  • Introduction
  • Personal hygiene practices in meat handling
  • Protective equipment and clothing
  • Illness and reporting procedures
  • Scenario: Reporting illness before a Saturday shift
  • Learning outcomes of Module 3

  • Personal hygiene and meat handler responsibilities 5 Assessments

  • Introduction
  • Separating meats in your butcher’s premises
  • Scenario: A new layout at Riverside Butchers
  • Colour-coded equipment for safe meat handling
  • Meat refrigeration and temperature control
  • Meat preparation and cooking
  • Defrosting meat safely

  • Stock rotation procedures (FIFO)
  • Supplier controls and traceability
  • Learning outcomes of Module 5

  • Stock rotation and date management 5 Assessments

  • Food Safety Management Systems
  • Introduction to HACCP (Hazard Analysis and Critical Control Points)
  • Seven Principles of HACCP
  • Principle 2: Determine Critical Control Points (CCPs)
  • Principle 3: Establish Critical Limits
  • Principle 4: Establish monitoring procedures
  • Principle 5: Establish corrective actions
  • Principle 6: Establish verification procedures
  • Principle 7: Establish documentation and record keeping
  • Scenario: Reviewing the HACCP plan at High Street Meats
  • Implementing HACCP in your butcher’s premises
  • Product withdrawal and recall procedures
  • Managing customer complaints
  • Continuous improvement
  • Learning outcomes of Module 6

  • Food Safety Management Systems 5 Assessments

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Related Organisations

Food Standards Agency
Food Standards Scotland
Health & Safety Executive
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