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Butchers premises Blaenau

Intervention area

Food Safety

Nature of training opportunity

Inspections of premises subject to General Food Hygiene, Temperature Control and HACCP in relation to Butchers.

Training outcome

Familiarity with General Food Hygiene, Temperature Control and HACCP requirements relating to all types of premises from Public Houses to cafes, restaurants, catering operations and licensed butchers. Understanding of processes and controls associated with these forms of food operations.

Name of training provider

Blaenau Gwent CBC


Lisa Elliott
Housing & Environmental Health Business Manager
Telephone: 01495 355076
Email: Lisa.Elliott@blaenau-gwent.gov.uk 

Learning period required

At least one day by arrangement with L.A. contact above

Precluded dates

Month of August, weeks immediately prior and after Christmas

Specific requirements

Protective clothing – e.g. white coat and hat, and willingness to learn

Group visit? *


Additional comments

Students will need general appreciation of General Food Hygiene, Temperature Control and HACCP and their requirements.

Linked visits

This Intervention Area – Inspection of Cook Freeze Production Unit, Inspection, Inspection of Ice Cream Manufacturing Plant , Inspection of fermented Soya and Fish Products Manufacturing Plant
See also Intervention Areas - Environmental Protection, Housing

* If a group visit is indicated, booking will not be by individual students through the contact officer, but will be by the student with UWIC, on dates agreed with the local authority concerned.

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