As I am just finishing off my larder and making sure it meets EHO standards, I have been looking at the various processes for implementing a simple HACCP plan and larder protocols, e.g. Cleaning, temperature checks, meat processing temperatures and so on.
In doing so I stumbled over references to the Food Agency's Food Safety Management Diary for Wild Game Meat Producers. After a conversation via email with Freddie Lachman at the FA, my shiny new binder arrived today. It contains all of the templates for larder daily and monthly checks, an HACCP template, sample policy documents, appliance servicing schedules - basically everything you need to manage food safety within a larder operating as a small food business to supply processed venision under the trained hunter exemption.
If you want a copy, email email@example.com and include your name and address, as it's in hard copy rather than electronic form. It's well worth having.