WHAT THE FEDERATION DOES FOR SCOTLAND’S CRAFT BUTCHERS · WHAT THE FEDERATION DOES FOR...
Transcript of WHAT THE FEDERATION DOES FOR SCOTLAND’S CRAFT BUTCHERS · WHAT THE FEDERATION DOES FOR...
FEDERATION UNCOVERED WHAT THE FEDERATION DOES FOR SCOTLAND’S CRAFT BUTCHERS
Benefits of SFMTA membership
JANUARY 2014
SFMTA – the Scottish Federation of Meat Traders Association - would like to outline just what services
membership brings to businesses that choose to join.
No other organisation in Scotland offers support to the
craft butcher in any similar way.
Help on Food Safety or Health and Safety. If you are being asked to comply with regulations to an extent that
you feel may be in excess of legal requirement SFMTA can take this up with the relevant authority on your behalf.
SFMTA can work out the content declarations (QUID) for your meat products and do this at no additional cost no matter how many products you require done.
SFMTA has a contract with one of Scotland’s experts on
employment law, Davidson Chalmers, to provide members with support 7 days a week and for 24 hours per day. A word with these nice people in Edinburgh can save
on costs, stress and lost sleep.
SFMTA promotes retail butchers in Scotland under the consumer facing image of “Scottish Craft Butchers”.
Posters, competitions and PR is generated by the Federation to enhance the growing belief that it is better to
shop for properly matured and prepared meat at specialist and skilled butchers.
Phone a friend: Members phone the Perth office for all sorts of meat and business advice. It is the first port of
call for advice.
A Monthly Newsletter keeps you informed of news of
what’s happening in the meat industry.
A Members Only website is packed full of information – there are over 1400 pages of reference on this website.
SFMTA is run by butchers for butchers.
Promoting Craft
Butchers
Help at the end of the phone
Employment Law
Specialists 24/7
Protecting
Butchers from Legislation and
over gold plated enforcement
Massive Members
Only Website
Fighting the butchers corner
www.sfmta.co.uk
Tel: 01738 637472
Fax: 01738 441059
email:
KILMARNOCK
PERTH
LERWICK
CARFRAEMILL
KIRKWALL
STEPPS
Throughout 2013, members meetings
were held in sixteen different locations
from Selkirk to Lerwick, Castle Douglas to
Inverness. In 2014 these will include the
heats of the Scottish Beef Sausage and Scottish Black Pudding championships
Services to Members
2013 was no easier a year for the Scottish butcher. The revealing of
horsemeat in supermarket products sent customers piling into
butchers shops. Some vowed never to return to the out of town
temples of tin but many had short memories and as soon as the
supermarket shelves were restocked everything was deemed to be fine. Nevertheless it did create
an opportunity to remind customers of the qualities and service available from the local butcher and
some are still benefitting.
Federation membership has held up at 320 members with 96 branch shops. Some new shops are
opening and we are constantly trying to dispel the comment that the independent meat trade is in
terminal decline. This is just not so. The Federation has kept members abreast of developments
within the meat sector through the monthly newsletter, annual handbook, members only website,
regional meetings and product workshops.
CORPORATE MEMBERS have supported SFMTA. 29 Corporate members use SFMTA membership to
maintain both their customer base and industry profile. Their special offers to members are
publicised in the monthly newsletter or sent out via email.
REGIONAL MEETINGS took place the length and breadth of the country in 2013 including on
Shetland and Orkney. The first set of meetings held in Selkirk, Ayr, North Queensferry, Inverness,
Kemnay, Stepps, Inchture, Oban and Castle Douglas followed the format of a two course dinner and
discussion.
Regional meetings were not held in May / June in 2013 since we have found in previous years that
just following a Trade Fair there is not a big appetite to meet.
In September Judith Johnston from Lucas, Don
Wallace from Dalesman Group, the Scottish
Venison Partnership made presentations at
meetings held in Kilmarnock, Carfraemill,
Stepps, Perth, Aberdeen and Inverness.
Regional Meetings kick off in January 2014
with round the table discussions at North
Queensferry and Ayr followed by Stepps,
Inchture and weather permitting New Pitsligo.
In February we will be in Kemnay, Inverness,
Kelso, and Greenock followed by Castle
Douglas and Oban in March. Northern Isles
and Stornoway will follow later in the year.
TRADE FAIR: Every second year SFMTA arrange Scotland’s only
trade show for butchers. Over 500 people attended the big day
out for butchers in Perth on 8th May 2013 and everyone enjoyed
their day. The Federation received plaudits from both visitors and
exhibitors for putting on such a not to be missed event.
ANNUAL HANDBOOK: An Annual Handbook is published every
year. As well as giving contact details for every member this is a
quick reference book for all sorts of issues that crop up throughout
the year.
MONTHLY NEWSLETTER: The Federation’s monthly publication
religiously drops through your door on the first day of every month
and is always a good read keeping members informed of what is
successful, what is happening and where, highlighting meaty
stories and informing members of changes to legislation and
guidance that SFMTA will be opposing or assisting with
implementation.
Competitions
SFMTA Competitions and Product Evaluations are organised to
highlight the quality of products made by Scotland’s butchers, to
reward excellence and to promote butchers as the best place to
source the best meat products. Many of those who have won
awards in the past claim that their win launched their business
to a higher level.
The 2013 Pork Sausage competition, sponsored by Lucas
Ingredients was won by Tom Courts Quality Meats in
Cowdenbeath. This and the 2013 Haggis competition were
judged at the Meat trade Fair in Perth in May. This Haggis
contest was sponsored by Grampian Oat Products and the
winner was Joe Findlay of Findlays of Portobello.
Quality Meat Scotland sponsored the Scottish Premium Sausage
competition for sausage with a meat content above 72%.
Duncan Fraser in Inverness won the beef category with his Beef
with Tomato & Onion Sausage and the Pork by Watsons of
Leven for their Pork & Mustard Sausage.
The Scotch Butchers Club, KRH and Lucas also sponsored the
2013 Scottish Craft Butchers Awards and the following won:-
Best Beefburger – Fergusons of Airdrie
Best Poultry Product – DH Robertson, Arbroath.
Best Venison Product – Hunters of Kinross.
In August William Sword and Scotch Butchers Club sponsored
the Scottish Steak Pie and Speciality Steak Pie competitions.
Judging took place at Perth College and then a second stage
after mystery shopping of the regional winners at Drumpellier
Golf Club. Scottish Champion Steak Pie came from John
Marshall & Son in Johnstone, Speciality Steak Pie was won by
Kenneth Allan of Irvines of Blairgowrie.
The Dalesman Group sponsored a “Sausage for Scotland”
competition to identify a sausage that every Scottish Butcher
could promote during Scottish Sausage week. The sausage
voted best by members attending regional meetings in
September was the Beef Sausage with Blue Cheese made by
John Lawson in Uphall.
At the SFMTA Regional meetings in April 2014 the regional heats
will take place for the Scottish Black Pudding and Scottish Beef
Sausage competitions. There will be evaluations for Haggis with
a Difference, Cured Meats and Speciality Sausages.
Edinburgh based law firm, Davidson Chalmers provide free employment law 24 Hour Advice Service
to SFMTA members. They will ask you for your password and check that you are a member before
giving advice. If you have forgotten this please contact Bruce McCall on 01738 637472.
The contracts of employment and staff handbook available for members to use have been
revamped. Copies are available from the SFMTA office or from the members’ only website.
Davidson Chalmers have covered members enquiries about disciplinary procedures, holiday
entitlement, redundancy, resignations, sickness absence, sickness medical reports, statutory sick
pay and terms and conditions. Regular employment law themes have appeared in the SFMTA
Newsletter using information provided by Davidson Chalmers and this will continue in 2014.
Health and Safety Advice
There is a growing interest in enforcing health and safety requirements and in a lot of cases
demands put on businesses can be unreasonable. SFMTA retained an adviser to give advice on
Health and Safety with an answer available at the end of the phone. If we feel that demands go
beyond the legal requirement SFMTA and NHASCO can take this up on members’ behalf.
Promotions in 2013 exclusive to SFMTA members
The Federation continues to support craft butchers by providing
support and materials that would not otherwise be available.
BURNS NIGHT MATERIAL:
Three sizes of poster and 100 themed leaflets were distributed
to members. We had more requests than normal from members
for extra posters so we can only assume that these were well
received. Requests also came from schoolteachers to use in
schools after they had seen the posters in our shops.
NATIONAL BUTCHERS WEEK:
SFMTA added its support to this Meat Trades Journal led
initiative. We used their specially designed template to
overprint personalised offers such as Pick ‘n Mix for members.
QUALITY AND PROVENCE POSTERS:
During Horsegate several members contacted SFMTA to use the
personalised service we offer. A fair number of messages were
printed and returned but when the situation had reached some
stability SFMTA produced and distributed to members, point of
sale material that highlighted the reasons for shopping at craft
butchers. These were well received and are still prominent in
some members’ shops.
BEEF, LAMB AND
PORK CUTS POSTERS:
These A1 sized posters were
sent out to members a few
years back but if anyone or
any educational
establishments they may
supply, wish fresh copies
these are available from SFMTA.
BUTCHERS SHOP OF THE YEAR:
The Meat Trades Journal announced the 2013
Butchers Shop of the Year Awards on Thursday 14th
November with the Scottish element sponsored by
the Scotch Butchers Club. Members were
encouraged to enter and entrants were given
assistance by SFMTA in compiling their submissions
and with photographs. The finalists in Scotland were
Stewart Collins & Son, Muirhead, Simon Howie, Perth
and winner of the Scottish title – Forbes Raeburn &
Sons in Huntly.
POWERPOINT CD: A power point CD has been
produced with sixty promotional slides on it and is
available to members. The slides can be tailored to
your own needs or even your own images added in. Means of converting these slides to DVD have
now been mastered and more details are available from SFMTA Chief Executive.
SAUSAGE FOR SCOTLAND:
Posters and recipes were distributed to SFMTA members in October
2013. There was also an offer which several members found
successful to have a photo call for local press to highlight the
product.
SCOTCH PIE CLUB:
The Scotch Pie Club is open to members of the Scottish Federation of
Meat Traders Associations and Scottish Bakers and their counterparts
in other areas of the UK.
Judging took place for the 2014 Scotch Pie Club Awards at Carnegie
College on the 13th November. SFMTA assisted with the collection
point uplifts round the country and help with administration
throughout the day at Carnegie College. Of the 99 businesses
entering the competition, butchers outnumbered bakers
demonstrating how important pastry goods are to butchers.
This year an Apple Pie category was added and all the results will
be announced on Wednesday 15th January 2014 and will appear
online that day on the Scotch Pie Club website and in the
February edition of the Federation News. Members will also
receive supportive PR.
STEAK PIE PROMOTION:
SFMTA and Scottish Bakers will distribute point of sale material
that has been produced by Quality Meat Scotland to support
sales of hand held steak pies in the period after Burns Night.
SFMTA send this to SFMTA members only.
SCOTTISH CRAFT BUTCHER:
Membership stickers are sent to
all members and they can also
request images of the logo for
their own use.
SFMTA Representations on Legislation
The Federation represents the industry in consultations with the Food Standards Agency (FSA) and
the Scottish Government on issues affecting butchers. SFMTA maintains close contact with the Food
Standards Agency in Aberdeen, the Scottish Food Advisory Committee and the Scottish Food
Enforcement Liaison Group.
Interpretation of the guidance for Avoidance
of Cross Contamination from eColi O157
continued to cause members problems. The
Federation has sent out the regular updates
from FSA so that there is full knowledge of
what environmental health officers (EHOs)
are looking for.
To improve butchers understanding of what
enforcers are looking for SFMTA has worked
with FSA Scotland to produce new assistance
for compliance through a document called
ButcherSafe which will be launched in 2014.
The Federation feels that it has played its
part in coming up with this helpful approach
to HACCP and detailing just what EHO’s
should be expecting of butchers. SFMTA
feels that it restricted the requirements to a
sensible level that will safeguard both
consumers and butchers.
As with all Food Safety legislation SFMTA
works with FSA to ensure that there is a
level playing field and consistency of
requirements.
The other potentially most damaging moves
are those of the FSA to move towards full
recovery of the current subsidy of meat
inspection costs. It is estimated that this
will cost the industry £31.84m.
SFMTA represented butchers and smaller
abattoirs and were instrumental in
promoting acceptance that the recovery of
charges should be set at a tapered scale.
With charging now under review SFMTA will
meet with FSA Scotland to try and shape a
manageable and fair charging regime going
forward within the New Food Body for
Scotland that will be in place in 2015.
The Federation continues to support the
Food Hygiene Information Scheme which we
still believe suits industry in Scotland much
better than the star system in England,
Northern Ireland and Wales known as Food
Rating Scheme. Almost all of the 32
Scottish local authorities are in the system.
The Federation continues to be consulted on
food labelling including allergen labelling and
labelling of loose foods..
SFMTA continue to be included in Scottish
Government Stakeholder meetings the most
significant during 2013 was regarding horse
meat. SFMTA were included in industry
deliberations at Cabinet secretary level.
Meat Product Regulations
Free of charge to members, SFMTA carries out calculations of meat content in meat products.
This is Quantitative Ingredients Declarations (QUID) and these are different for loose and pre
packed for sale that is not direct. SFMTA are specialists in dealing with these regulations and
this service is available to those who ask.
Other Legislation issues where SFMTA can help
SFMTA can help members with product testing, shelf life testing, HACCP, minimum wage, beef
labelling and allergen labelling to name just a few. The extent of problems never ceases to
amaze but should you have a problem, have the demands put in writing and contact the
Federation.
Minced Meat guidance for businesses
Under the conditions laid down in the Food information to Consumers Regulations 2011/1169 Annex VI Part B, minced meat designations may only be used where the minced meat complies with certain compositional
standards. The regulations only came into being on 1st January 2014 but compliance is fraught with difficulties. During 2014 SFMTA will be working with FSA, the Public Analyst and local authorities to ensure
that the requirements can be achieved without hugely expensive analytical testing.
SFMTA feels that all butchers will require some assistance with these regulations.
www.craftbutchers.co.uk: The craft butcher website continues to give members a presence on the
web even if they do not have a website of their own. More and more
members are getting online, assistance is given and images provided
where possible.
Lobbyists
The Federation provides a strong lobbying voice carrying more weight than
individuals points of view. Members have the opportunity to feedback their
thoughts via email, telephone, at regional meetings and via the SFMTA
Executive Committee that meets six times per year.
Livestock Prices
Monthly prices are distributed to SFMTA members in the Federation’s Monthly
Newsletter. Data collection co-ordinated by AHDB Meat Services (Economics)
on behalf of QMS.
Retail Meat Prices
Every month retail prices are gathered from SFMTA members and average
prices are listed in the Federation’s Monthly Newsletter.
Costings
SFMTA has costing sheets and online spreadsheets to enable accurate
assessment of gross margins.
Needing help with HACCP or QUID? – Save money by speaking to the Federation first
Scottish Meat Training
Scottish Meat Training (SMT) is a wholy owned subsiduary of
SFMTA. As such it stands separate financially, delivering
training – mainly Modern Apprenticeships - throughout
Scotland. Membership of SFMTA is not a requirement to use
the training services required and likewise subscriptions are not
for training purposes. However, SFMTA members are kept informed of all training possibilities.
Your subscription does not support Scottish Meat Training.
Looking to employ an apprentice?
There may be help with their salary for a part of or the full duration of their modern
apprenticeship. Many local Scottish councils are offering wage incentives for young people to be
employed by you (age restrictions apply). You will have to contact your local council directly to
enquire. Scottish Meat Training will be able to provide training which is fully subsidised by Skills
Development Scotland. If you need help just call Scottish Meat Training.
What is a Modern Apprenticeship?
A Modern Apprenticeship is a work-based training programme for new or existing staff that leads
to an industry approved qualification.
An apprenticeship is a work-based training opportunity for new or existing staff and is designed
around the needs of your business. It's worth considering if an MA fits your training needs better
than other training routes. Scottish Meat Training delivers MAs in Food & Drink Operations (Meat
and Poultry Skills).
As well as delivering vocational qualifications in Meat and Poultry Processing SMT can arrange
certification of Food Safety, Level 2 Health & Safety and Level 2 HACCP.
SFMTA Craft Certificate
Trainees registered for a Modern Apprenticeship at Level 2 in Meat and
Poultry Processing or Butchery Retail Skills can also be certificated for
their craft skills be it as an all round butcher, cutter, manufacturer,
butcher baker or counter assistant. This is a qualification designed by
butchers for butchers and has the unique endorsement from the Scottish
Credit and Qualifications Framework.
This qualification is fully funded in the Highlands and Islands area.
Please indicate your interest to Claire on 01738 637785.
Hygiene and HACCP for Meat Managers Course
A one day course specifically designed for meat managers and supervisors
Overview to Principles of Food Safety and Hygiene
Understanding HACCP Terminology, The Seven HACCP Principles
Identifying Hazards, Identifying Controls and CCPs, The HACCP Template
Monitoring Procedures and Corrective Actions Validation, Verification and Review Procedures ,
Group Workshop, Multiple-Choice Paper and Work Based Assessment
During 2013 these courses were held in Bathgate, Braehead, Kirkwall, Newhouse, Inverness,
Dunfermline, Perth and Wick. They proved very popular and will be organised in 2014 where
demand is indicated.
The Robert Burns World Federation, with Headquarters in Kilmarnock, has identified
the year 2014 as the Year of the Haggis.
This initiative is in co-operation with the Scottish Federation of Meat Traders (SFMTA) and
supported by sponsorship provided by Grampian Oat Products and Scobie & Junor.
The announcement was made to Robert Burns World Federation Members attending the Annual
General Meeting and Conference in Glasgow on Saturday 7th September 2013.
The year 2014 will have Scotland as a focal point for
visitors from all over the world who are attending
major events based in Scotland such as the
Commonwealth Games, The Ryder Cup, the
Commemoration at Bannockburn, all enhancing the
year of Homecoming.
A range of associated activities are being planned
under the Year of the Haggis banner which will include
Burns Clubs, Makers of Haggis, and community
involvement.
Members of the Scottish Federation of Meat Traders
have received a participation certificate, identifying
them as suppliers of Haggis in this special year. In
addition they will continue to receiving point of sale
material for display.
Posters have already been circulated for use at St
Andrews day, Hogmanay, Burns Night and Valentines
Day. More will follow during the year.
In addition to Robert Burns World Federation will
promote a schools competition to recite To a Haggis
and there will be a product evaluation sponsored by
Grampian Oat Products for “Haggis with a Difference.”
Available to members of SFMTA trading as Scottish Craft Butchers
Employment Law
Contracts of Employment Staff Rules and Conditions
Job Descriptions Salaries Survey & Wage Rise Averages
Advice on employing young workers Specialist 24/7 Advice Hotline
Health and Safety
Health and Safety Policy advice COSHH Assessments
Health and Safety Risk Assessment Risk Assessment Reviews
Manual Handling Advice & Risk
Assessment
Use of chain mail
Disability Discrimination Advice Specialist Health & Safety Hotline
Food Safety
Beef Labelling Guidance HACCP Guidance and Assistance
Meat Product Regulations Computations HACCP Reviews
Food Law Compliance Guidance Authorities Dispute Advice
Representation to EHO's and FSA Use By and Best Before Labelling
Meat Hygiene Service
Approvals assistance Abattoir Advice
Support Services
Personalised Business notices Cookery / DVD/ Cuts Advice
Promotional Materials New Product Recipes
Promotional Calendar Product Evaluation Events
Shop Feature Cutting Edge CD
Operating Assistance
Meat Costings Stocktaking styles
Live Buying Costings Customer Needs Analysis
Material that might allow you to write your
own business brochure
Customer Satisfaction Survey
Shop Design SWOT Analysis
Videos for free hire
Seam Cutting Videos Highfield Hygiene Videos
Publications
Annual Handbook Monthly Newsletter
Listing on the World Wide Web CD of promotional images
Representation
Food Standards Agency Scottish Government
Scottish Food Enforcement Liaison Group Animal Health & Welfare Stakeholder Group
Cross Party Food Group (Holyrood) Improve (Sector Skills Council)
Health & Safety Executive European Commission
Competitions and Product Evaluations
Scottish Pork Sausage Championship Meat To Go Awards
Scottish Beef Sausage Championship Haggis and Black Pudding Competitions
Traditional Steak Pie Evaluations Sliced Sausage Competitions
Speciality Pie Evaluation Speciality Sausage Evaluation
Beefburger Evaluation White Pudding Competitions
Speciality Burger Evaluation Cured Meats Evaluation
Point of Sale Material
Powerpoint for in shop promotion Individualised overprinted posters
Christmas Posters Burns Night Posters