UK sausage makers face EU export ban

 UK sausage makers face EU export ban

Raw sausages and other minced meats can no longer be exported to the EU from 1 January, according to new rules.

New EU rules on exports dictate that from 1 January, the following animal products cannot be exported into the EU:

• Chilled minced red meat
• Chilled meat preparations (for example, raw sausages)
• Minced meat (poultry)
• Poultry and ratite or game bird mechanically-separated meat
• Raw milk from cows infected with Bovine Tuberculosis (TB)
• Ungraded eggs
• Composite products containing dairy products made from unpasteurised milk (for example, a ready meal topped with unpasteurised cheese)

However, these new rules do not affect exports of raw minced meats to Northern Ireland.

The British Meat Processors Association's (BMPA) chief executive Nick Allen said: “This was just one of the issues that was causing us some concern, but I guess towards the end we sort of knew that wasn't going to come through in the negotiations, the way they were going.

"We hope they will be carrying on talking to the EU and that they will push through and create an export health safety certificate for these products so they can go through.

Mr Allen said “That wording tells us what we have to comply with and we hope we are not going to hear that there are things we're not expecting to be on there," he said. ‘A new opportunity'

Wilfred Emmanuel Jones says 

Since he will no longer be allowed to export fresh sausages to the EU, he has decided to send them frozen instead.

"There's a really big opportunity to do premium frozen sausages for the continent," he explained. "One problem we have with sausages is that in this country at least, anything frozen is seen as down-market, not a premium product."

A government spokeswoman said: “We have agreed a deal based on friendly cooperation between sovereign equals, centred on free trade and inspired by our shared history and values.

“It takes the UK completely out of the EU’s customs union and single market – which means businesses should continue their preparations for changes next year.”

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Merry Christmas and Happy New Year

 Merry Christmas and Happy New Year

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Who will get the vaccine first UK

 

Who will get the vaccine first UK

Priority groups for COVID-19 vaccination:

1.       Older adults’ resident in a care home and care home workers;

2.       All those 80 years of age and over and health and social care workers;

3.       All those 75 years of age and over;

4.       All those 70 years of age and over;

5.       All those 65 years of age and over;

6.       High-risk adults under 65 years of age;

7.       Moderate-risk adults under 65 years of age;

8.       All those 60 years of age and over;

9.       All those 55 years of age and over;

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What Chef Clothing Should Be Included Professional Chef Uniform

What items one professional chef should wear as chef workwear. Following is the checklist that one can follow:

1.       Chef Jacket: Most popular one is white one but some use black or different coloured ones. It could be full / long-sleeved or half/short-sleeved. As per as health and safety is concerned full sleeved ones are recommended. It saves chefs from heat and burns. It also let hair, not go-to food. As the kitchen is a very hot place, some chefs like to wear as less cloth as possible. Therefore, they choose a short-sleeved chef jacket. It is very trendy at present.

2.       Chef Trouser: A black chef trousers or a blue and white check pant is most preferable as chef trouser. This trouser should be a bit loose fit so that the chefs can move easily, pick stuff from the bottom or top. It also helps in air ventilation between the trouser the body, therefore, reduces the sweat. A tight /slim fit chef trouser is not recommended.

3.       Chef Apron: Chef apron (Bib apron) is very important to wear for a chef in the kitchen. It protects them from heat and food spills. Some chefs prefer butcher apron (White stripe on the black apron) and some prefer black or coloured ones.

4.       Chef Hat: Chef hat or Toque hat prevents the hair to fall on the food while cooking. The height of the hats represents the position of the chef in the kitchen. The number of pleats represents the number of expertise the chef has mastered. It comes in metal grommet air vents, adjustable buckle closure and one size fits most. White is the most popular colour for the chef’s hat.

5.       Shoes: Chefs work standing all time he cooks or prepares food. A pair of comfortable anti-slip, protective and supportive kitchen shoes is very important for chef work in the kitchen standing and working experience.

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History of Chef Uniform

  

The chef uniform came into existence in 1822 when Marie-Antoine, a French artist published a sketch named Le Maitre d’Hotel Francais.

 

The portrait had two chefs wearing a double-breasted jacket, an apron, trousers, a toque or hat. Fortunately, these chef clothing has become most fashionable for chefs in the hospitality sector since 1878.

 

Modern chefs wear a less formal version of chef workwear than early prototype chef uniform. There are many of the same features, designs, fit, colours, fashions, sleeve length suitable for kitchen environment, found in their contemporary uniform.

 

GET YOUR CHEFS’ UNIFORMS PROFESSIONALLY CLEANED

 

Chef’s uniform is an essential element for any successful kitchen operation and restaurant business. You need to ensure that your chefs are looking professional and hygienic in clean uniforms. It improves your branding and customer satisfaction too. If you want your chefs’ uniforms are always clean and presentable, rely on Brent Linen Hire, a fully managed chef workwear rental service company in London. We pick up dirty uniforms and replace them with clean ones to ensure that your chefs are always on top of their game.

 

Get in touch with us today and find out how we can help you transform your business by providing clean uniforms for all your chefs and other employees.

Tel: 020 3488 1616

Email: info@brentlinenhire.co.uk

www.brentlinenhire.co.uk