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Butchery Excellence Member Store Locations

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Document Downloads

Added Value Recipes

Gaynors Autumn/Winter Recipe Book Login
AHDB Yield and Costing Calculator Login

Financial Resources NI

Financial Resources ROI

Guidance Docs NI

Allergen Poster Login
Allergen Labelling Technical Guidance Login
Allergy Labelling Prepacked Login
Ecoli Cross Contamination Guidance Login
Food Additive Legislation Login
Allergen Labelling for Loose Foods Login
BR 7 - Fitness to Work Assessment Form NI Login
BR5 - Hygiene Inspection Check List NI Login
Labelling of Gluten Free Products Pt 2 Login
Unfit Meat Login

Guidance Documents ROI

Fitness To Work Assessment Form For Use By Employees R.O.I Login
Intake High Risk Foods R.O.I Login
MINCE LOG R.O.I Login

HACCP

Added Value - CCP Monitoring Table Login
Added Value - Flow Diagram Login
Added Value - Hazard Analysis Login
Added Value - v3CCP determination table Login
Butchers HACCP Login
Burgers and Sausages - CCP Table Login
Burgers and Sausages - CCP Determination Login
Burgers and Sausages - HACCP Flow Diagram Login
Burgers and Sausages - Hazard Analysis Login
Dry Cure - HACCP Flow Diagram Login
Dry Cure - CCP Monitoring Table Login
Dry Cure - CCP Determination Table Login
Dry Cure - Hazard Analysis Login
Fresh Value Added with Flash Fry - Flow Diagram Login
Fresh Value Added with Flash Fry - CCP Monitoring Table Login
Fresh Value Added with Flash Fry - CCP Determination Table Login
Fresh Value Added with Flash Fry - Hazard Analyses Login
Injection Cure - CCP Monitoring Table Login
Injection Cure - Determination Table Login
Injection Cure - Flow Table Login
Injection Cure - Hazard Analyses Login
Mince - CCP Determination Table Login
Mince - Hazard Analysis Login
Mince - CCP Determination Table Login
Mince - Flow Table Login

Legislation NI

NEWS FLASH NI Members Only Login
New Minced Meat Regulation Being Encforced Login
Beef and Veal labelling regulations Login
Beef Labelling Login
Colours & Sweetners Login
EU Guidance HACCP Login
Food Additives Login
Food Labelling Regulations 1996 Login
General Food Law Login
Health Marking & Labelling Login
Hygiene of Foodstuffs Login
Hygiene Rules for Foods of Animal Origin Login
Labelling of Beef Login
Labelling of Gluten Free Products Login
Microbiological Criteria for Foodstuffs Login
Nitrates and Nitrites Login
Packaging Login
Sweetners Login
Temperature Control Login

Legislation ROI

Magazine - Cutting Edge

Cutting Edge - Issue 16 - June 2019 Login
Cutting Edge - Issue 15 - May 2019 Login
Cutting Edge - Issue 14 - March 2019 Login
Cutting Edge - Issue 13 - January 2019 Login
Cutting Edge - Issue 12 - November/December 2018 Login
Cutting Edge - Issue 11 - October 2018 Login
Cutting Edge - Issue 10 - August/September 2018 Login
Cutting Edge - Issue 09 - June 2018 Login
Cutting Edge - Issue 08 - May 2018 Login
Cutting Edge - Issue 07 - April 2018 Login
Cutting Edge - Issue 06 - February 2018 Login
Cutting Edge - Issue 05 - November 2017 Login
Cutting Edge - Issue 04 - October 2017 Login
Cutting Edge - Issue 03 - September 2017 Login
Cutting Edge - Issue 02 - August 2017 Login

Magazine - The Butchers Hook - Quarterly

Butchers Hook - Issue 11 - Christmas 2017 Login
Butchers Hook - Issue 10 - Summer 2017 Login

Records NI

BR 9 - Customer Delivery Record NI Login
BR1 - Food Delivery Record NI Login
BR2 - Temperture Record NI Login
BR3 - Cooking, Cooling, Reheating Record NI Login
BR4 - Hot Holding Record NI Login
BR6 - Hygiene Training Record NI Login
Calibration Record NI Login

Records ROI

Chill Record R.O.I Login
Cooking, Chilling, Reheating Record R.O.I Login
CUSTOMER DELIVERY AND MEAT TRACEABILITY RECORD R.O.I Login
Hot Holding Record R.O.I Login
Thermometer Calibration Record - R.O.I Login

Supermarket Price Checker

ASDA Login
LIDL Login
SAINSBURYS Login
TESCO IRELAND Login
TESCO Login

Training

Internship Registration Form Login
Butchery Internship Documents Login

Financial Information

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