| Quality Assurance |
  You can be safe in the knowledge that our premises meet the required standard set out by the Food Standards Agency FSA, and is audited at regular intervals. Team EtheringtonBrian Etherington or “Team Etherington” has at the heart of its operation a highly motivated management team and fuelled with a highly talented and enthusiastic work force, this gives Brian Etherington Meat Company the strength and ambition to face any challenges that are presented to us. This has enabled us to evolve and become the most highly respected and sought after suppliers of local meat in the South West. HACCP 
We take Food Hygiene very seriously and our HACCP focuses on four “Critical Control Points”. CCP1 Intake recording temperatures and visual inspectionCCP2 Mince Production CCP3 Sausage & Burger Production CCP4 Temperatures of the product loaded on the vans Our refrigeration, training and cleaning schedules are all covered in our “Standard Operating Procedures” (SOP), which is all prerequisite, and a requirement by law governed by the FSA. Share this page
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