As the owner/manager of a Family Butcher Shop , responsibility for most of the admin tasks fall to you. You are probably the HACCP manager and Food Safety Team all in one. Keeping accurate quality HACCP Records can be a challenge, and you know they will be first items requested during an EHO (Environmental Health Officer) visit. Most of the forms available are related to cooking and do not cater to the requirement for traceability, mince and sausage production, curing and the production of ‘Ready to Cook’ trays.
Typically costing €275 + VAT you can get all your record sheets for the next 52 weeks(start on any date), professionally designed, printed, bound and delivered.
- Quick to complete a record
- Pre dated – no day can be missed
- Tailored Refrigeration List – All your units listed
- Tailored Cleaning Checklist
- Bound – todays page always lies flat and retained chronologically
- HACCP Station included – a safe place to keep your records.
- Mince Production
- Cleaning Checklist
- Sausage Production
- Ready to Cook Trays production
Hot Food Counter‡
* may incur additional cost
‡ Additional cost