Butcher of Brodale footer bar Simon, Lee, Sam and Bob - The Butcher of Bogdale bg_image bg_image bg_image background line background image

9.00 - 17.00

9.00 - 17.00

9.00 - 17.00

9.00 - 17.00

9.00 - 17.00

9.00 - 17.00

9.00 - 17.00

Faversham Opening Times:

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Sunday

Tel. No. 01795 533338

See Other Shops for opening times © Copright Butcher of Brogdale. Developed by MSL Creative 2012
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Head Office Address:

The Butcher of Brogdale

The Market Place

Brogdale Farm

Brogdale Road

Faversham

Kent ME13 8XZ

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The Butcher of Brogdale Faversham

The Butcher of Brogdale

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THE SALSA STANDARD

The SALSA standard was written by experienced food safety experts to reflect both the legal requirements of producers and the enhanced expectations of 'best practice' of professional food buyers.


Approval certification is only granted to suppliers who are able to demonstrate to a SALSA auditor that they are able to produce safe and legal food and are committed to continually meeting the requirements of the SALSA standard.


More information is available by following this link

HACCP Training

HACCP (Hazard Analysis and Critical Control Point) is a system that helps food business operators look at how they handle food and introduces procedures to make sure the food produced is safe to eat.

We have developed a range of food safety management packs for different sectors of the food industry to help food business operators manage their food safety management procedures.


As part of routine inspections, the enforcement officer will check that the business has an appropriate HACCP-based food safety management system in place.


More information is available by following this link

The SALSA Standard Food Standards Agency

The Butcher of Brogdale owners have made the decision to formalise the way they work with food.  Having followed internal practises for many years they are now looking to an external training scheme for their employees, Lee and Nicky are working on training all staff to HACCP level 3.


As a business The Butcher of Brogdale have always followed compliant practises, Lee and Nicky have started the process of compliance with the SALSA standards practise.  The staff and business practises training will allow the business to offer services to a wider selection of catering businesses.  The information below about the Food Standards Agency and the SALSA standard also have links to the main websites for more information.

The Butcher of Brogdale Training Programme

Training programme

Food Hygiene rating for The Butcher of Brogdale