I'm just in the (protracted) process of getting my deer larder up to scratch. The plastic wall cladding arrived today, along with various jointing and corner strips, to line out the cutting area, so the walls are sorted and I'm onto the last few jobs before bunging the paperwork into the Council:
Q1: I need to cover the marine ply floor of the cutting area with some kind of seamless covering. I have had a fairly hefty quote for a suitably hardwearing vinyl floor and was wondering if I could use rubberised paint instead - the kind of rubber non-slip stuff that boat decks are painted with? It would be seamless, washable with a pressure washer, impervious to blood or chemicals etc etc. It's available from marine chandlers, which is hand as I'm off to west wales sea fishing tomorrow and I could pick some up over the weekend. It's not exactly cheap but it's around a third of the cost of vinyl flooring. My EHO was a bit vague beyond the seamless and washable bit...
Q2this is a bit of a food retailing one rather than being strictly venison related). What are the rules around labelling food products for sale, e.g. weights and measures, use by dates etc. I've struggled to find any decent guidance beyond ingredient labeliling. How do you set a use by date 0 is there any guidance that would allow me to set this for, say, venison sausages without artificial preservatives? Do I need to give any freezer guidance or is it down to the purchaser to decide whether to freeze their purchase and for how long? Also, do I need to do anything about accuracy of product weights beyond that offered by decent quality domestic scales?
Any help appreciated before I tie myself in more knots!