National Craft Butchers

  • 01892 541412


Apprentice butcher training

To access training courses go to the members area

Apprenticeship Training

  • First Advice

  • Sourcing Grants and Funding

  • Introduction to leading Training Providers via

HACCP Training

Hazard Analysis and Critical Control Points (HACCP) is a preventative food safety system in which every step in the manufacture, storage and distribution of a food product is scientifically analysed for microbiological, physical and chemical hazards. Ensuring potential hazards are identified and appropriate control measures are taken before the problem can occur.

Master Butcher Qualification

NCB liaise with Government, Food and Drink Training & Education Council (FTC) and other sector organisations to ensure that training we support is relevant to your needs.

And Promote Traditional Craft Skills through:

  • International Young Butchers Competition

  • National and Regional Products Competitions

  • Regional Butchers Forums

  • Sponsorship of Training Awards

Online staff training courses

Give us a call on 01892 541412 to let us help to ensure that YOU and YOUR STAFF are well trained.