Cooksleys 

All our staff have achieved at least the Basic Hygiene Certificate issued by the London Institute of Environmental Health and Hygiene as recommended by the local Environmental Health Officer, and Nigel Harris-Cooksley has the Meat Managers H.A.C.C.P. Certificate.

We operate a full H.A.C.C.P system (Hazard Analysis Critical Control Point) so you can have full confidence in our products.

One of the systems we have in place is:-

We record all temperatures from incoming goods, foods in chillers, and also the food on display in the refrigerated cabinets twice daily. This is to ensure that the product you the customer buys is in tip top condition.

We hold a Butchers License that is required under the new hygiene regulations as proof we have satisfied the Local Environmental Heath Officers that we have Hazard Analysis systems in place to ensure food safety.

We have systems in place for full tracability of all our products from farm to point of sale.