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:

sfmta@sfmta.co.uk

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