WEST Somerset District council's environmental health officer Richard Swan has been presenting certificates to butchers who meet tough new standards.

The Butchers Shop Amendment Regulations came into force on November 1 after concerns about the possible danger of cross-contamination between raw and cooked meat and other ready-to-eat foods.

Mr Swan said: "The regulations say a butchers shop has to be licensed if it sells raw meat that isn't pre-packed and other food that can be eaten without preparation, such as ham and other cooked meats, meat pies and faggots.

"We've been working alongside the eight local butchers affected by this to make sure the new regulations are met."

The new rules represent a major change in food enforcement legislation as this is the first time that food retail businesses have been required to be licensed before being allowed to trade.

The regulations also require staff to be trained in 'hazard analysis' and 'critical control point', which is a system for identifying and documenting potential food safety hazards.

Businesses must also keep detailed documentation of deliveries and storage temperatures: "There's a lot of paperwork involved," said Mary Perkins, of Clive Downs Butchers, in Porlock.

"But it's an important development in the industry - and the certificate is one way of showing how high our standards are, that our customers are protected, and it reflects well on all the staff."

Mary is pictured with colleagues Chris Britnell, on the left, and Clive Downs.

Photo: Steve Guscott