Simon Howie Butchers adheres rigidly to the principle that quality and safety are paramount in the food industry, working to EFSIS standards incorporating BRC Technical Standards.
The EC approved premises have separate high and low risk preparation areas with all HACCP (Hazard Analysis of Critical Control Points) procedures in place. Employees undergo regular training and follow the statutory hygiene and quality control regulations to the letter, in addition to our own internal codes of practice.
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