Mince is notorious for causing outbreaks of food illnesses, the results of which can be devastating. One reason may be that a butcher needs to work with the product for long periods of time out of the refrigerator.
Equipment that helps butchers comply with health and safety legislation is becoming increasingly popular - from clocks that time how long hands are being washed to guards on sharp machinery.
A new refrigerated mincer from Digi has just been launched, which has an automatic working temperature of -2°C to +4°C. It has a large refrigerated hopper and a 150w refrigerated compressor to ensure the meat stays cool.
27 October, 2016, 8:30
Next steps for tackling obesity: prevention, sugar consumption a
01 - 03 November, 2016
China Foodtech 2017
07 November, 2016
Butcher’s Shop of the Year
01 December, 2016, 8:30 - 13:30
Policy priorities for the UK food, drink and farming industry