When the Meat and Livestock Commission (MLC) launched a generic accelerated Haccp training initiative onto an unsuspecting retail meat trade in late 1998/early 1999, there was only a suspicion among butchers that this training would turn out to be a compulsory component in the obtaining of a licence to continue trading. The training itself was not concerned with meat cutting or cleaning techniques, rather, it concentrated on the safe production and handling of raw and cooked products; where the two were produced or offered for sale in the same area or shop. Butchers were taught about flow-charts, hazard analysis, critical control points, monitoring, record keeping, schedules and audit sheets. At the end of the training, an examination followed to see if the basics of Haccp had been grasped.

According to Malcolm Cavendish, sole proprietor of Cavendish Butchers in Oldham, "the process that followed proved to be an amazing learning curve. The process of compiling a product list - as I produce and sell raw meat, cooked meats, pies, sausages, pizzas, quiche, cheeses etc - made me realise that my small shop was indeed a potential food hazard disaster area. I have always tried to run a hygienic shop, but as I worked my way through the flow-charts and hazard analysis for all my products I realised that at times I must have had luck on my side."

Mr Cavendish was then faced with the daunting task of producing hazard charts for each product, from start to finish, beginning with fresh meats. Followed by schedules for cleaning, pest control, maintenance, glass and staff training. "It took literally hours and meant working late at night and weekends," he says. "I had been keeping written refrigeration temperature records since 1997, but nothing else. Recording documented evidence of everything that occurs within the shop seemed to be asking the impossible, on top of running the shop and earning a living." It soon became apparent that a new computer would be required for shop accounts, labels and notices, and the writing of Haccp analysis charts and documents, so that the older computer could be used exclusively for keeping and archiving Haccp records. All the Haccp monitoring records such as cooking temperatures, goods in, probe checks, maintenance etc are now kept on the older computer, using a series of simple spreadsheets. "I usually make notes on a notepad of daily details as they happen," he says, "and update the computer records at lunchtime while having a sandwich and a cup of tea! This has made record keeping a properly organised and easy to maintain job, which is also easy for the EHO concerned to check and verify."

When it came to the first visit from an EHO, to assess the shop and licence application system, Mr Cavendish says: "I truly felt ready. I had spent a long time organising the system, making sure that it was both workable and verifiable, unique and not copied verbatim from the manual. The inspection went well. With the Haccp system in place, the critical control points identified, corrective actions noted and all records up-to-date and accessible, I believe that the officer left satisfied." There have been several lessons learned during the training process and subsequent Haccp implementation process. Says Mr Cavendish: "These were almost entirely due to a change in emphasis from the premises itself, to the products made and sold on the premises. The issues of cross-contamination and re-contamination, safe cooking temperatures, cooling procedures and storage temperatures of cooked items have been given much more thought now that the inherent dangers have been emphasised." He goes on to add: "As a butcher, I have now lived with the Haccp system for 12 months and have had the second visit for the (successful) application for renewal."

The question is of course, has all this training, implementation, monitoring and recording resulted in safer food for our customers? "In my opinion the answer has got to be yes, with a few exceptions," he says. "The hazard awareness level of butchers in general has now been raised to a level not common previously. If a problem occurs with a product, then the production of accurate, complete, monitoring records can go a long way to supporting a defence of due diligence." As to the future, Mr Cavendish believes that today's butchers are the first generation of "Haccp butchers" and thus treading new paths. However, Haccp and all that goes with it, will soon become embedded in the normal routine of retail butchers' shops, and as such will not seem to be as onerous a task. While Mr Cavendish feels that his relationship with the environmental health department in Oldham is good, with a new air of mutual understanding and respect being generated, he clearly believes that it is up to both sides to build on this foundation. As he points out: "The retail meat trade has not had a good press for years due to things that for the most part were beyond its control, but this is one area where customer awareness should be raised to show that butchers and EHOs are both on the same side - theirs. In modern terminology, and in relation to Haccp and licensing: I have been there, done that, got the 'T' shirt. My 'T' shirt fits, and I am proud to wear it."

Malcolm Cavendish, Sole Proprietor Cavendish Butchers, 624a Ripponden Road, Moorside, Oldham.