The National Association of Catering Butchers (NACB) has updated its Standard for members.
The standard, established in 1983 has undergone a review to strengthen the standard and give customers even greater confidence in the quality, safety and integrity of the products supplied by NACB audited catering butchers. The standard is awarded to those who can demonstrate traceability of food to its source, consider animal welfare and environmental impacts.
The new version of the NACB Standard has incorporated integrity requirements in addition to food safety, taking in to consideration customer need for greater assurance following the horsemeat scandal.
It also incorporates the new food labelling requirements in the Food Information to Consumers Regulation particularly focussing on the important new allergen rules.
Specificity
The standard was established in 1983 to raise the standard for catering butchers. It has been reformulated using the expertise of NACB members and their expert knowledge of what their customers require. The NACB Standard is The Standard for Catering Butchers - unlike other industry standards such as The BRC, it is specifically tailored for the meat industry and the specific nature of catering butchery businesses.
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
