Did butcher break any rules?

[AlCapone]

Wonder how many people had touched it before it ended up in the butchers shop

I don’t wonder at all who touched it before what annoyed me was the guy was not using glove or tongs

 

[Lofty1984]

Oh well never mind

 

[Ffermer Bach]

Obviously @Ffermer Bach is not aware of strict hygiene rules in butcher shops
Some years ago the same shop was fined when the hygiene inspector turned up unannounced and found dirty work area
There’s a butcher shop on the outskirts of Shrewsbury where the person serving meats is not allowed to handle money
Goods are paid for at separate till

I won't mention what used to happen then at a frozen food company I worked for in Long Crendon then, just very poor hygiene practices.

 

[Wink]

Absolutely fine to pick up with ungloved hands as long as they're clean, just wash them before doing anything else after.

 

[David.]

If you think he should be reported, crack on.

 

[Jerry]

I worked many years ago, on the Mc Donald's Mc Nuggets line in Sun Valley Poultry in Hereford, and guess what? We actually touched the chicken meat with.................................................our hands!

Blimey, another SV Poultry veteran!

did 2 years as a graduate trainee. Ended up running the turkey cold room and deboning line.

 

[roscoe erf]

Oh well never mind

How sad

 

[Mc115reed]

I was under the impression gloves were frowned upon because they spread bacteria more than regular washed hands?

 

[Dry Rot]

"You've got to eat a peck of dirt before you'll die", must have been a saying since a 'peck' was a unit of measure. Those who repeated it were presumably those left alive to breed. Only one way to beat Natural Selection!

 

[Wurzeetoo]

I’m not really understanding the issue here. A Butchers will be classed as a food preparation area, gloves are not enforced while breaking down a carcass and neither are they for touching finished Raw cuts. Cross contamination between cooked and Raw are the only real concerns on a chilled counter, but there’s very few Butchers that would fail an EHO investigation on practices. The majority are failings on book keeping with delivered temperatures and paper copies of cleaning schedules.

when dealing with Raw Meat after all good practices have been adhered to the assumption is for the end user to then properly prepare and cook the product to destroy any potential Germs

 

[7610 super q]

I often find that those that win awards, are the very people that shouldn't be awarded anything at all.

 

[Bury the Trash]

Oh dear

How sad

never mind

 

[Netherfield]

So a beasts goes to slaughter, the slaughterman removes the Plucks probably handling the Livers.

I come along and collect the carcases, and load them in the van, then go the rack and collect the plucks, handling the Liver.

Unload back at the cutting plant handling the Liver again.

It's passes down the bench and someone seperates the pluck into Heart, Lungs and Liver.

Liver then gets delivered to Butchers Shop, likely in a plastic bag, where Butcher removes it and hangs it in the fridge.

Then Liver gets put on display for customers to see, could be a different butcher.

Six could have handled it before the customer ever sees it, very likely not one wearing gloves.

 

[Lowland1]

Went into the village butcher last week. They win prizes for their pies and sausages etc. The girl asked if we wanted anything from the prepared side first.Then she put her gloves on and served picked up the meat then we decided we wanted a pork pie so she chucked he glovaway then we thought we'd get some more sausages so she had to put gloves on again. I felt a bit of a nuisance. In Kenya they can't even be bothered to brush the flies away.

 

[David.]

And is bad guts a big thing with the native inhabitants?

 

[Lowland1]

And is bad guts a big thing with the native inhabitants?

No they say Nyama ni Nyama.( Meat is meat)

 

[David.]

I’m not really understanding the issue here. A Butchers will be classed as a food preparation area, gloves are not enforced while breaking down a carcass and neither are they for touching finished Raw cuts. Cross contamination between cooked and Raw are the only real concerns on a chilled counter, but there’s very few Butchers that would fail an EHO investigation on practices. The majority are failings on book keeping with delivered temperatures and paper copies of cleaning schedules.

when dealing with Raw Meat after all good practices have been adhered to the assumption is for the end user to then properly prepare and cook the product to destroy any potential Germs

Regrettably, I think the issue is the OP has made their mind up that the butcher should be put in the stocks, and has come on here seeking affirmation, or just to stir the pot

 

[puppet]

They can pick it up but shouldn't then touch any cooked meats without good hand washing

 

[betweenthelines]

Does the OP rinse all fresh meat before cooking it as per Govt. advice?

 

[Rich_ard]

Does the OP rinse all fresh meat before cooking it as per Govt. advice?

New advise now AFAIK. Just cook it, no washing.