Staff at The Butcher of Brogdale

The Butcher of Brogdale Training Programme

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.

food-standards-agency

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.

Graham
Colin
Colin
Peter Hopkinson
Stephen Lambert
Desmond
Desmond
Ray Solomon
Ray
Paul Winter
Paul
Luke Halifax
Luke
Laurie Wright
Laurie
James Keysell
James
James Billing
James
Elliot Clancy
Elliot
Stephen Lambert
Stephen
Dave Baker
Dave
Victoria Clancy
Victoria
Alex Pullen
Alex
Bob
Bob

Although not all our teams can be featured here all the butchers in our shops provide first class customer service.  

Due to their many years of experience they are able to give advice on the best cuts of meat, how to cook it to get excellent flavour and offer ideas for serving suggestions.