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Butchers' shops

Food Safety (General Food Hygiene) (Butchers' Shops) Amendment Regulations 2000 require butchers' shops to be licensed by the local authority.

The Food Standards Agency provides guidance for businesses requiring a licence under the Food Safety (General Food Hygiene) (Butchers' Shop) Amendment Regulations 2000.

Background to the regulations

  • The regulations have been introduced following the outbreak of E.Coli 0157 in central Scotland
  • The Pennington report identified cross-contamination from raw meat to ready-to-eat food as the main cause of the outbreak and made a recommendation for the licensing of butchers’ shops

When did the regulations come into force?

From the 1st November 2000 it will be an offence to trade without a licence

Which premises need a licence?

  • Businesses which handle or sell unwrapped raw meat and ready-to-eat foods:
  • Raw meat includes both chilled and frozen: beef, pork, lamb, poultry and game.
  • Ready-to-eat food includes: cooked meat, pies, cooked chicken, black pudding, tripe, sandwiches, dairy products including cheese and yoghurt, fruit, pre-washed or prepared vegetables, salad items, open and tinned ready-to-eat fish, preserves, condiments, bread, confectionery and biscuits.

Premises which may need a licence include:

  • Butchers' shops
  • Supermarkets or grocers selling raw meat
  • Market stalls and mobile shops
  • Some mixed businesses i.e. independent butchers' shops within supermarkets

Which premises are exempt?

  • Retailers handling and selling raw meat only
  • Outlets handling or selling pre-wrapped raw meat (the wrapping must remain intact)
  • Catering premises (restaurants, take-aways, cafés, etc.)
  • Slaughterhouses, cutting plants etc. which have a licence under the Fresh Meat or Poultry Meat Regulations

How do I make an application?

  • The application should be made by the owner or manager
  • For independent butchers within a supermarket the application should be made by the butcher
  • Application must be made in writing on the appropriate form at least 28 days before the licence is required.

The application must include:

  • Details of training for food handlers and management (see below)
  • Arrangements for the documented HACCP system (Hazard Analysis and Critical Control Point)
  • The licence fee - £100 which will be returned if the licence is refused
  • The licence application must be determined and applicants informed of the decision, in writing within a period of 28 days
  • The licence remains the property of Walsall Metropolitan Borough Council and must be returned upon request

Refusal

Where a licence application is refused, the applicant will be informed of the reasons in writing. Information on the right to appeal will also be provided. The licence fee will be returned if the application is refused.

Licence Renewal

  • Licences remain in force for 1 year from the date of issue
  • Existing licence holders may apply for renewal up to four months before the licence expires. The new licence comes into force on the date of expiry of the previous licence

What training is required?

  • All food handlers must receive training which allows them to carry out their duties safely (i.e. basic food hygiene certificate)
  • At least one member of staff, at supervisory level, must receive training to allow them to supervise the running of the business and operate the HACCP system, (i.e. MLC HACCP training course or intermediate hygiene certificate). This person must normally be present in the shop

Licence conditions

  • The business must continue to comply with the requirements of the Food Safety (General Food Hygiene) Regulations 1995 and the Food Safety (Temperature Control) Regulations 1995
  • All food handlers in the shop must be trained in food hygiene to the standard as required by the Food Safety (General Food Hygiene) (Butchers’ Shops) Amendment Regulations 2000, (i.e. basic food hygiene certificate)
  • At least one person in the shop must be trained in food hygiene to a level that allows them to supervise the activities of the food business and make sure that the HACCP procedures are followed
  • HACCP procedures must be kept in place and maintained
  • The following records must be made available on request:
  • The HACCP procedures that apply in the shop
  • Food safety training records

Changes in circumstances

The licence holder must inform Walsall Council of any material change, i.e. any change to the ownership of the food business, the operation of the business or the processes carried on.

Revocation and suspension

  • The local authority can revoke or suspend the licence if any of the above conditions have been breached. The reasons must be confirmed in writing
  • There is a right of Appeal for a period of 28 days
  • If an appeal is lodged the business can continue to trade until the appeal is heard
  • If an imminent risk exists, the local authority has the power to issue an Emergency Prohibition Notice under the Food Safety Act 1990

Offences

  • Trading without a licence is an offence
  • The maximum fine is £5,000

How do I apply for the licence

Download Butchers' shop licence application form (PDF 21KB)

The conditions of the licence can also be found on the form. You should return the form, together with your remittance for the licence made payable to Walsall MBC, to the address below.

Contact us

Public Protection
Environmental Health Division
Challenge Building
Hatherton Road
Walsall
WS1 1DJ
Telephone 01922 652210
Email foodsafety@walsall.gov.uk

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